The Pizza Show: Philadelphia

I take it and I can hear it, you know what I mean, you can hear a crunch, it's really delicious. the first bite was all that good fresh mozzarella cheese but I really think it's the start of the

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so this is

pizza

number 2 with cabbage leaves and beet leaves there's a cream made from fermented chilies and garlic and then it's Finishes with basil and lemon. amazing oil, thanks for coming in, it has a lot of flavor, but again the crust is really good, it's kind of fermented, just crispy, it has a lot of crunch when you hold it, please give me a phone when you're in Brooklyn, we'll move on, we'll go to eat some Japanese food, okay, yes, sushi, please, it was good.

Joe's

pizza

is all about the purity of ingredients and craftsmanship, but what I love about Philadelphia is that you can find the complete opposite. I present to you the Philly taco, a cheesesteak wrapped in a giant slice. This is Jeff Park the inventor. The Philly taco all started about 15 years ago when Jeff and his friend Adam had an ingenious idea of ​​why eat a slice on a cheesesteak separately, when you can eat them together and at the time I was writing for a newspaper here in town called Philadelphia Weekly, so I decided to write about it, but I didn't write it like it was something my friend made up.

I wrote about it as if it were something people do and then it became something people do and now it's become again a great Philly institution that would renounce its ways without me being very excited, so you have your share . here on the hood of a car, which is appropriate, so you want to do it lengthwise and how it fits very well, it fits very well, it's actually that the pizza is longer than the cheesesteaks, right, even better, that's pretty awesome, thanks everyone, here we go. Okay, Philadelphia taco and do it, greetings. Wow, not bad, yeah, so I like the interaction between the genius and the mozzarella very well.

I think you know what it is. It's definitely crazy, but I understand why people might want to try eating it. Well, my time in Philadelphia has come to an end, but there is one more place I need to go in Lancaster. I've heard a lot about this little stall at Brutes Country Market where a woman called Norman Knapp is making some of the best new ones. York style pizza in the country, how could it happen that my sweaty mother at the Roots Country market there is a little bit of everything? The markets only open on Tuesdays, so it's a bit bustling today.

I mean, they have beautiful products, they have clothes, antiques, spinners, ooh. I'm always looking for a fidget spinner and I could hear the chickens well. The market began in 1925 as a poultry auction and later developed into 250 different market stalls. There is a lot of variety here, a little of everything. It seems like Norma has been making pizza her whole life, it's actually a recent talent she's developed Norma has a long history here at the market, it was her husband's family that had a candy corn stand here since about 1928, then She switched from a candy corn stand to a pizza stand and taught herself how to make pizza.

Norma is not only a self-taught pizza maker but she won the 2016 Caputo Cup in New York, one of the most coveted awards for a pizzaiola like a man home in the air makes pizza again maybe you are faster than me I would love to come back and make a piece of you look delicious from us you are the only man so here Norma that's it I just make all the pizzas and then I have a helper , yeah Wow so I can jump in here with you, uh, sure, I'll

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you what I do. I put my cheese on different ones, my cheese goes down first and the sauce continues to spiral, okay, and then more cheese is placed on top, when did you do that?

I started making pizza eight years ago and knew nothing about it. It's a pizza, how did you learn to make pizza right at home? Yes, but they helped me a lot, you know? That really was a big help, so what made you get into this? making pizza here I met Tom, a market manager, one of Fred's pieces is here no mm-hmm I asked you if he could try it and he said: do you know how to make pizza? I told him no, but I said, but I will learn, yes. It seems natural, I mean, everything you do seems like you've been making pizza for 50 years.

I'm very excited to try this, New York style, the crust is crispy and has some color. like you were saying, which is really delicious, okay, it's my turn, okay, let's do it Wow, this dough feels great, yeah, when did you get involved in the Caputo Cup? Well, I just went there to see if I could beat a competition, no. win well and then when they announced my name, I never thought I would win and first of all because of the New York style of Norma's pizza maker and I'm Norman F. really fantastic graduations. Fantastic thanks for coming and competing.

I started crying there. It's the fact that you have the spirit to even go out and enter the contest and compete with all these well-known pizza makers, says a lot about you. I think I just want to see. I thought I'm getting too old and I thought I might never get another chance to do it, so I decided to go. I've been out there, I know how intimidating it is, it's a lot. I was bullying and my hands did this. All the time Vennela has my best pizza in New York City. Okay, I've owned a pizzeria for a few years now, but she has special knowledge and just by being around I'm absorbing as much as I can and it's pretty good for a small country girl.

Alright, these people here in Lancaster are lucky to have you. Oh, you are very kind. Thanks for eating pizza in Pennsylvania. It's unique. It doesn't really fit into a geographical box. It's a kind of influence from everywhere. I see a lot of different influences. from cities all over the world, whether it's New York, New Haven or even Rome, but you can't classify Pennsylvania pizza as something unique, it's unique to each person. There aren't many rules when it comes to pizza here, but one thing I know for sure: the people are as good as the pizza and the sandwich isn't bad either every night we're bikes guys, bye, it's alive