"Food Wars" hosts Harry Kersh and Joe Avella travel across Los Angeles to find the best pizza in the city. They'll be visiting four locations in just one day to see what the city has to offer. This is "Food Tours."
Category
😹
FunTranscript
00:00All right, my guy, best pizza in Los Angeles today.
00:04We're eating like kings and we're starting right here
00:06at Pizzeria Bianco in the downtown LA area.
00:10I'm gonna get us one of their margarita pizzas,
00:13aka a cheese pizza.
00:14Has a little basil on there, of course, fresh mozzarella.
00:17We're doing a lot of different styles of pizza today,
00:19starting with this one.
00:20I guess you can kind of put this somewhere
00:22in the neo-Neapolitan style.
00:24So wood oven, high heat, crispy crust.
00:28I'm also gonna get some sort of specialty pizza
00:30they have here, it's gonna be so delicious.
00:32Are you ready?
00:33Very much so.
00:34I think a margarita cheese pizza, great baseline to have.
00:36And then if they wanna put their own little twist on there,
00:38I'm okay with that, too.
00:39All right.
00:43Thank you, sir.
00:43Uh-huh.
00:44Ooh.
00:47Beautiful.
00:48Thank you, sir.
00:49How's this look, my man?
00:50This looks beautiful.
00:51I see what you mean about that kind of neo-Neapolitan style.
00:54Yeah.
00:55Because it looks kind of like it's got the puffy crust
00:57of a Neapolitan.
00:58But definitely a much more firm
01:00kind of consistency and texture.
01:02Yes.
01:02It looks great, it smells great.
01:04Give it a try?
01:05Yeah, let's do it.
01:07Mm.
01:09The crust.
01:10Oh, yeah.
01:11Flavor of the crust, right?
01:12The char.
01:13Yeah, ton of char on the bottom there.
01:16I think that's where it differs from a standard Neapolitan.
01:18On a regular Neapolitan, the crust wouldn't get
01:20quite this crispy and crackly.
01:22But I actually really like the taste and the texture
01:25with everything else that's going on.
01:26Fantastic, right?
01:27I love it so much.
01:28I mean, we've seen them like wheeling in
01:29enormous carts full of wood.
01:31You can tell they're just stoking that fire so well.
01:33They're keeping the temperature nice and high.
01:35And it does almost have like a lovely,
01:37rich, hearty smoke flavor on it.
01:39Yep.
01:40All the ingredients you're getting in the pizzas here
01:41are locally sourced.
01:44The dough is made fresh and ferments for, I think, 18 hours.
01:48There's just this relentless high standard
01:51that they have here for everything that's going
01:53in this pizza that ends up on the plate.
01:55You can clearly taste the difference, right?
01:57Yeah, it's a classy joint.
01:58The tomato sauce tastes very fresh, light.
02:02A little bit of sweetness to it.
02:03It's got that acidity that I really want.
02:04The mozzarella's great, because again,
02:06it's like got that creaminess, a little bit of texture,
02:08but not like stringy in any way.
02:10Do you want to try the second one?
02:11So this is the Rosa, you said?
02:13Yes, this one has red onion and pistachios.
02:17Pistachios.
02:18Have you ever had pistachio on a pizza before?
02:19I am certain I have not.
02:20I've never had pistachio on a pizza before.
02:21Here we go.
02:22I don't know how to feel about it.
02:23I feel great about it.
02:25I feel really good about it.
02:26You get the rosemary, really like herbaceous flavor.
02:31Oh man.
02:32I've got to be honest.
02:33Like typically, I won't opt for a white pizza when I go out,
02:37because for me, I just love the flavor
02:39of a good tomato sauce so much, but this is fantastic.
02:42They said they like take it out halfway through
02:44and then add the pistachios.
02:46So they really don't have that kind of like burned
02:49or like acrid flavor that you can get
02:50if you overwork nuts like that.
02:52Just like a very gentle, nutty sweetness.
02:54Oh man, that's really tasty.
02:56One of the distinct things about what was considered
02:58a Californian style pizza, at least decades ago
03:01when it was first named, is a dedication
03:03to fresh, hyper-local, fun toppings
03:07you wouldn't normally see in a pizza.
03:09You know, taking the wealth of organic food
03:12and produce that we have in this part of the country
03:15and putting it on a pizza.
03:16That makes sense.
03:17You've got a beautiful climate down here
03:18in this part of the world.
03:19Do you have a story for us?
03:20Do you have a strong preference between these two?
03:22The classic margherita versus the slightly more
03:24new school pizza?
03:25The margherita's fantastic.
03:27I love it, but I'm so wowed by the pistachio one
03:30that this is the one I'd be like,
03:31you have to get it.
03:32Very much the like surprise package, the pistachio.
03:35But yeah, I do think that just a margherita
03:37is kind of the best way to judge the quality
03:39of a pizzeria.
03:40Yeah.
03:41I think if you can't do the basics right,
03:42then I don't trust you to do anything else with pizza.
03:45And they are absolutely nailing the basics
03:47and also doing some fun stuff as well.
03:48Yeah.
03:49I want to point out too, in America,
03:51we're so regional about our pizzas
03:53and it's always been this joke like California
03:56and especially Los Angeles doesn't have good pizza.
03:59They don't have pizza.
04:00It has to be on the east coast in New York
04:01and the water and it's nonsense.
04:04It's not even great pizza anywhere in the country.
04:06We all have access to purified water and cheese
04:08and it's clear there's a commitment to the best ingredients
04:12and really focus on making the best pizza you can.
04:14Yeah.
04:15I would personally love to sit here
04:17and finish off both of these pizzas.
04:18Finish off both of these pies.
04:19But if I know anything about food tours,
04:22I know that we've probably got some more spots to hit.
04:24Ready to go?
04:25I am.
04:26Let's go.
04:28How is your pizza making abilities and skills?
04:31It's been very hit or miss over the years.
04:33I have tried a few times.
04:34Some of them are good.
04:35Some of them are really not good.
04:36More recently when I tried it,
04:37I think I put way too much yeast in the dough
04:40and it did not settle in my stomach very well.
04:42Oh God.
04:43So when you make pizza at home,
04:44you even go so far as to like make the dough.
04:46Oh yeah, of course.
04:47Is that not what you would be doing?
04:48I don't know.
04:49I haven't made pizza at home.
04:51I made pizza for a living.
04:53I don't know, for years working at pizza places.
04:55But I never attempted really making my own dough
04:58and doing the whole thing at home.
05:00Seems like I know the labor and time
05:02and ingredients it goes into.
05:03And I always felt like, eh, I'll just order a pizza.
05:06Yeah, I feel like unless you have a really good oven as well
05:08or one of those like backyard pizza ovens,
05:10you're not gonna be able to get the temperature
05:11that you need.
05:12Yeah, right.
05:13Exactly right.
05:14But it's still fun.
05:15We're at Pizzeria Se.
05:17Now, I brought you here because they've been
05:19on so many best of lists.
05:20Number eight in the country, number 33 in the world,
05:24including Italy, mind you.
05:26There's a lot of pizzerias on the planet.
05:28Top 33, hell of an achievement.
05:29Right?
05:30It's like Tokyo style meets Neo Neapolitan.
05:34Bro, they're fusing a lot over here.
05:36It's supposed to be fantastic.
05:37Here's what we're getting.
05:38We're getting the margarita, of course.
05:39Another one with the cheese, basil, extra olive oil.
05:42Let's go.
05:43And I'm thinking they got this Mala lamb sausage pizza.
05:47Creme fraiche, red bell peppers, smoked provola,
05:51lamb sausage, shaved shallots, tomato pulp,
05:54Parmigiano-Reggiano, XX Heats, Mala spice chili,
05:59cilantro flowers, and extra virgin olive oil.
06:01Come on, right?
06:03How good does that sound?
06:03Well, sounds delicious.
06:05I'm a man first up there, a margarita.
06:07This looks fantastic.
06:08This is the special margarita?
06:09Yeah, this is the special margarita.
06:12Buffalo.
06:12A higher quality buffalo mozzarella.
06:15Like they're doing it in Naples.
06:17That's right.
06:18Oh, man, this looks so good.
06:20You've lost half your cheese.
06:28Oh, man.
06:30So you're tasting the difference in that crust there?
06:31When they-
06:32I spilled all my tomato on the table.
06:33There's a Tokyo style of the dough
06:34where they kind of twist and knot it as they do it.
06:37So the finished product is,
06:38there's like these dense cooked areas
06:40and it's like a different texture and consistency
06:43when you chew the cook.
06:44I definitely get that.
06:45That's really cool.
06:47I've never had a pizza like that before.
06:49That's how crispy the bottom is.
06:50I'm pretty sure that's because of the salt punch
06:51that they throw in there.
06:53You do taste it as well.
06:53I wasn't sure if that was kind of just for show.
06:56You can tell the crust is kind of seasoned
06:57all the way across.
06:59I mean, the crust, baby.
07:00Eat the crust.
07:02Even if you're a person who doesn't normally eat crust,
07:04if you come here-
07:04Eat the crust.
07:05Eat the crust.
07:06Doesn't eat ranch.
07:08No, this is-
07:09I'm gonna have another slice, too.
07:11I love this pizza.
07:12What do you all say?
07:12It's like on the lighter side as well,
07:15despite the fact that obviously
07:16there's like a good amount of cheese on here.
07:18It's quite buttery.
07:19Good olive oil on there.
07:21It doesn't feel like heavy.
07:22You know, when you eat like a Domino's
07:24and you're like in a coma for three days.
07:27So, and like, this is not in the oven very long.
07:29Another element of the way they cook
07:32is that wood fire oven.
07:33I mean, it's like between 800 and a thousand degrees.
07:36Takes like, what, maybe like a minute to cook this.
07:39Really not in there very long.
07:40But even then, you get such good like leoparding
07:43on the crust there.
07:43Leoparding, I like that.
07:44Little leopard spots.
07:46Little bits of the char.
07:47This is so fantastic.
07:48Absolutely phenomenal, yeah.
07:49Look at this.
07:50It's the crust.
07:51We've almost killed this entire thing.
07:51I know.
07:52That went in seconds.
07:53Yeah.
07:54It's the crust, man.
07:55I've never had a crust like this.
07:56It's that Tokyo style,
07:57which I personally have never experienced before.
07:59Yeah.
08:00Thank you very much.
08:03Yes, okay.
08:06Have you ever seen or eaten a pizza this pretty before?
08:08I know, this looks really good.
08:09This is the most like aesthetic pizza I've ever seen.
08:12A pizza with flowers.
08:13Flowers on a pizza?
08:14This looks incredible.
08:15It smells so good as well.
08:16I definitely want to get one that has the lamb on it.
08:19Losing flowers by the second, unfortunately.
08:23Bro.
08:25I think this might be the best one.
08:27I've never had a pizza like this.
08:29That lamb is so flavorful.
08:31Oh my God.
08:33Got like the heat to it as well.
08:35And it pairs well with the creme fraiche.
08:38Kind of needs that creme fraiche.
08:39Kind of needs the amount of cheese that's on there.
08:42Because that lamb is kind of spicy.
08:44But you've got just enough kind of dairy coolness
08:46to really balance it out.
08:47Pizza is such a good delivery vehicle for so many flavors.
08:51This one, obviously, like the classic,
08:52just executed super well.
08:54This one is like several meals in one, almost.
08:57The amount of flavor that you're getting in there.
08:59We're getting this.
09:01Sorry, it's becoming a pizza taco.
09:09It's messy work, but it's delicious work.
09:11Oh, we have more.
09:12Hey, what do we got here?
09:14Yes, of course.
09:15I'm ready to dig in.
09:16All right, this is the Hailey 1.0, named after his daughter.
09:18Who do we think this is named after?
09:19Which Hailey? His daughter.
09:20Oh, cute.
09:21He said that.
09:22Not Hailey Baldwin.
09:23No, he said it's his child.
09:24Hailey Bieber.
09:25William's daughter.
09:26All right, here we go.
09:33Oh, wow.
09:34I can't not eat the whole thing.
09:35That's so complex.
09:37Load of like lemon zest on the nose as you bite into it.
09:40There's citrus to it.
09:40Citrus.
09:41That's it.
09:42The squash blossoms?
09:43I've had more.
09:44Honestly, I just found out today in real time,
09:45you can eat squash blossoms.
09:47You can, yes.
09:48I thought that's what you're just like,
09:49either, oh, the squash is coming in,
09:51or it's next to the squash.
09:52Whatever the blossoms are in relation to squash.
09:55To me, I would be like, those are in the way.
09:56Throw those away.
09:58Step one, get rid of the blossoms.
10:00I mean, no waste cooking.
10:01Oh, man, this is good.
10:02Just from start to finish,
10:04even just the margarita,
10:05kind of use that as the baseline.
10:07Everything about it is somehow
10:08like simultaneously indulgent, but also quite light.
10:11It's like got the richness,
10:12but it's not actually kind of like sitting in my stomach.
10:16It's great.
10:16I love it here.
10:17Huge fan.
10:18In the words of my man, 50 Cent,
10:19I stay high all the time.
10:20He was talking about weed.
10:21I'm talking about pizza, baby.
10:23And I am high as a kite.
10:25And I would love.
10:26Legalized marinara, baby.
10:30So here's what I want to do.
10:32Stay here, finish this pizza, and have two more.
10:34Here's what we have to do.
10:36Go to yet another pizza place here in LA.
10:39You got room for more?
10:40I do, yes.
10:41Let's go.
10:42You know, the U.S. has so many different styles of pizza,
10:46different pizza variations.
10:48How many of you have?
10:49Just from the U.S., I guess I've had New York style.
10:51I've now had, I guess, California style.
10:54Beyond that, I'm not really sure.
10:55I've never had proper Chicago style.
10:57That would be the other one that springs to mind.
10:58Oh, no, I've had Detroit style as well.
11:00Yeah, Detroit style's really good.
11:01Yeah, Chicago pizza, it's a bit infamous.
11:03It's fine, I've had it a lot.
11:06It's your hometown.
11:07You're not gonna leap to the defense of Chicago style?
11:09No, not really.
11:10I don't, it's not as popular in the city as people think.
11:12Sure, how about the Tavern style pizza?
11:14Love that.
11:15Also from Chicago.
11:16Love that, love those squares.
11:17Yeah, that's definitely more my style.
11:18I think even within the U.K.,
11:19we have like regional pizza things.
11:21Up north, I've seen Bolognese pizza before,
11:24where you get like a meat sauce and put that on a pizza.
11:27I've definitely had a kebab pizza before.
11:29Just like pieces of like doner kebab meat on a pizza.
11:32Not good for you, but very tasty.
11:34Not bad, yeah.
11:35Oh, I'm exhausted.
11:36We've eaten so much pizza today.
11:37Two more spots to go.
11:39We're gonna rally.
11:40Next spot, let's go.
11:42This spot is Secret Pizza.
11:43We're getting slices of the margarita
11:45and we're getting slices of pepperoni.
11:47Yeah.
11:48Now, it is called Secret Pizza.
11:48Little backstory about the place.
11:50Sean started selling pizzas out of his apartment
11:53during the pandemic.
11:54He called it Secret Pizza
11:56because he wanted to keep it a secret
11:57because he worried his landlord would find out
11:58and possibly kick him out or get him in trouble.
12:00He didn't even have his name on the Instagram account.
12:03The only way he could get it was from DMing him.
12:05I think he was only doing like 50 pizzas a week or whatever.
12:07Just kept it really low key,
12:09perfecting what he was doing until eventually
12:11he was able to have his own brick and mortar space here.
12:14It's no longer a secret.
12:16The secret is out now.
12:17I'm glad it is.
12:18Harry, as you can see, this pizza looks incredible.
12:21A little bit different than what we had today.
12:23Very different, yeah.
12:23So far.
12:24We'll start with the margarita.
12:26Oh, dude.
12:27All right, man.
12:27There we go.
12:28Mm-hmm.
12:31Mm-hmm.
12:32Mm-hmm.
12:33Oh, yeah.
12:34I'm so excited to take it here.
12:35Now, it's the only place that we've gone to today
12:37that doesn't have the wood fire oven.
12:41Right.
12:41As you can see in there,
12:42they have the more classic East Coast style,
12:44New York style ovens.
12:46New York style is what comes to mind.
12:48Yep.
12:48In terms of like the size.
12:49Yep.
12:50The flatness.
12:51Mm-hmm.
12:52And the kind of like rigidity.
12:53Yep.
12:53You're picking that up.
12:54Absolutely.
12:55You're walking around the Big Apple
12:56with one of these bad boys munching away.
12:57That's perfect.
12:58Sean, the creator of Secret Pizza
13:00and owner of this establishment,
13:01is from the East Coast.
13:03In my opinion,
13:04Secret Pizza is making fantastic East Coast pizza
13:07all the way out here on the West Coast.
13:09Come on.
13:09I fully agree.
13:10I think like we did a New York pizza tour
13:12side-by-side like this and, you know.
13:14Right.
13:15A Joe's pizza slice.
13:15This is, this is, this is, I mean,
13:17I think it's better, to be honest.
13:18Yeah.
13:19It won't come down to personal preference,
13:21but this is really good.
13:21I do love this style of pizza.
13:23I'm very fond of it.
13:24Pizza by the slice.
13:25You know, it's convenient.
13:26Even more so, I think,
13:27than some of the,
13:28look at that crunch, man.
13:29That's a hell of a crunch.
13:30I'll get it out.
13:31Even more so than some of the pizzas
13:32that we had in New York.
13:33I think, like you're saying,
13:33you are getting more of like a rise on the dough,
13:36on that crust,
13:37which I really like.
13:37Obviously, we've had a lot of like,
13:39I guess, Neapolitan or Neo-Neapolitan style pizza today.
13:42Whereas this, yeah,
13:43a lot more down to,
13:44down to basics,
13:44cooked low and slow.
13:46You're not just blasting it for like a few minutes.
13:48So it's really allowing those flavors to develop.
13:50Still getting some nice,
13:51Yeah.
13:52caramelization on the bottom.
13:52The bottom, I mean, look, look at this.
13:54This is perfect.
13:55Perfect.
13:55Right here.
13:56All right.
13:57Also got the pepperoni?
13:58Yes, yes.
13:59We talked about this in a New York episode, right?
14:00This is probably the most optimal shape
14:03you're looking for when it comes to a slice of pizza.
14:05Yes, it's bending.
14:07As you can see,
14:07this is still cooked so well.
14:09It's not falling apart.
14:10It's not dripping.
14:11Everything is together.
14:12Nothing's sliding off.
14:13Yeah, nothing is sliding off.
14:14That's like, that's 90 degrees right now.
14:15Yeah, yeah, yeah.
14:16But it's hanging on.
14:16I know, okay.
14:17There's pepperoni.
14:18I'll go on and on.
14:23Mm-hmm.
14:24Yeah.
14:25This is one of my favorite slices.
14:27Absolutely love the pepperoni here.
14:29It's really good.
14:29Really good?
14:30Pepperoni's got that saltiness.
14:33Got that, like, beautiful porky spice flavor.
14:35It's the tiny ones, right?
14:36The tiny little cups so they crisp up, right?
14:39The pepperoni, maybe even more so than the Margherita,
14:41actually, reminds me more of like a New York slice.
14:44I think just the way that you get the kind of cheese
14:46all throughout this one.
14:47Yep.
14:48This one, he was getting a little bit creative
14:49with the sauce and the cheese,
14:50bit of a spiral effect going on.
14:51Yeah, yeah, yeah.
14:52Just straight, homogenous cheese sauce,
14:55meaty goodness.
14:56That's really tasty.
14:57I feel like this is almost like cartoon pizza.
15:00You know what I mean?
15:01When you kind of like picture
15:03the platonic ideal slice of pizza,
15:05it's going to look something like this.
15:07I can't say enough good things about the crust.
15:08It's just so perfectly cooked.
15:10And it's like...
15:12Crunch, chew, flavor.
15:15It's got it all.
15:16I don't know which one I prefer.
15:17I think I might ever so slightly prefer the pepperoni.
15:20Yeah, I'll tell you.
15:20The margarita's great, but the pepperoni here,
15:22absolutely fantastic.
15:23Yeah.
15:25I don't want the simplicity of what we're eating here
15:29to detract the fact that these are slices of pizza
15:31on like the highest level.
15:33For sure.
15:34Right?
15:35Oh, man.
15:36You've just polished off both of these slices again.
15:39They are great.
15:40I'm going to be so sick tomorrow.
15:41Yeah, I'm trying to avoid that for once in my life.
15:44Okay.
15:45So you told me you had some sort of surprise
15:48you wanted to tell me today.
15:49Should I brace myself for a food tours exclusive?
15:53Yeah, I've got some big news.
15:54You might've noticed I've not been like on my phone
15:56at the table as much on this trip.
15:58You haven't been?
15:59No, not at the table, you know?
16:00Not while we're eating the food.
16:02Maybe in the car.
16:04Oh, is that a clue?
16:06Kind of, yeah.
16:08What did you think my news was?
16:10That you were engaged?
16:11No.
16:14What's the news?
16:15That makes my news so much funnier.
16:16I think of it like I'm getting married, man.
16:18I'm like, oh, he's going to ask me to be his best man.
16:21What's the news?
16:22I deleted Pokemon Go off my phone.
16:27Oh, I love that that's where your mind went.
16:29It was like, oh, Harry's either dying or engaged.
16:32I have woefully misjudged
16:35what the two of us think is big news.
16:41Okay, congratulations, that's great.
16:43Thanks, man, yeah.
16:44All right, the night is still young,
16:47whether we believe it or not.
16:48I'm so tired.
16:49There's just one more spot I want to take you to.
16:51This place is legendary.
16:53Let's go.
16:54Let's go.
16:54All right, man, I'm warm.
16:55Are you ready to go?
16:56Oh, I'm starving for pizza.
16:58I've been eating pizza, eating her face off.
17:00We're going on a hunt today.
17:01All right.
17:02My man, Elio's Wood Fire Pizza here in Silver Lake.
17:05Real heads know my guy Elio's doing
17:07some incredible wood fire pizza.
17:10This is the margarita, 13 bucks, price to move, my man.
17:13Very nice.
17:14Lots to talk about, but first, the pizza.
17:17Help me grab a slice here.
17:18Let me get stuck in.
17:20What do we got?
17:20Marinara, tomato, and basil.
17:23Ready?
17:24Oh, wow, cheers, my guy.
17:25Here you go.
17:26Oh, hot.
17:29Careful, yeah, yeah, yeah.
17:32Something that I think is,
17:33eat it, come on, you baby.
17:34Just put it in your mouth.
17:35What are you doing?
17:36Okay.
17:37Elio started a couple of years ago
17:39with a, I don't know, brick wood fire oven
17:43that he had in the back of his Toyota pickup truck.
17:45There's a picture of it there, though.
17:46Yeah, yeah, yeah.
17:47There is.
17:47Am I right in saying he's somewhat
17:48of an insider food legend?
17:50Yeah.
17:50This very lot, this very spot,
17:53I'm thinking like around 2018 or 19,
17:55blows up on social media.
17:57Becomes one of the hottest pizzas to get in LA.
18:00Now, health inspector wasn't too keen about the setup.
18:04Had to put a pin in it for a little bit,
18:06but came back in, I think, 2021
18:08with this beautiful food truck.
18:11Where you see he's got the oven inside of there?
18:13Uh-huh, yeah.
18:14I don't think, I mean, I don't think I've seen
18:14a lot of wood fire ovens inside food trucks.
18:19No, that's an impressive setup.
18:20That's a feat of engineering.
18:21And I gotta say, really enjoying this pizza.
18:24Isn't it incredible?
18:24Really good pizza.
18:25The pizza he puts in an oven for not a very long time,
18:28and that kind of helps give it a distinct flavor.
18:29It's almost like flash-baked,
18:32so it makes it really crispy on the outside, which I love.
18:35For sure, you're getting like leoparding,
18:36that kind of spots on the bottom of the pizza
18:38where it's nice and charred.
18:39It's charred, yeah.
18:40Even on the top as well,
18:41the cheese is getting like really caramelized.
18:42But it still has like a doughy center, right?
18:44It still has a softness to it, right?
18:45Which I really like.
18:46Yeah, oh yeah, it's fantastic.
18:48As much as I love a kind of crispy New York slice,
18:51there is just something undeniably satisfying
18:52about a nice chewy dough.
18:54I really do enjoy that.
18:55And honestly, like this is some of the best dough
18:58in terms of the flavor and the texture that I've had today.
19:01Yeah, Elio, he makes the dough himself.
19:03He studied in Italy to learn how to make pizzas this good.
19:06Brought it back to LA for all of us to enjoy.
19:09He's gone to the source of pizza.
19:11It's really, really good.
19:12The sauce is made from San Marzano tomatoes.
19:14Those tomatoes are known for having like a thick skin,
19:17but like a really sweet flesh to them.
19:19Those are like the tomatoes to use
19:21in actual Neapolitan pizza.
19:23So you can tell he's like really done his homework.
19:25He said he studied out there.
19:26You weren't kidding, like he's learned his trade.
19:28I think like it's incredible
19:29that he's getting this great quality out of a truck.
19:32This is like the story of LA for me.
19:34As someone who admittedly is not that versed in LA,
19:37but you've got a guy who's just clearly found his passion
19:39and is making it work.
19:40He started off literally just in the bed of a truck,
19:43has now graduated to a food truck.
19:45Who knows where he's going to be one day?
19:46Hopefully brick and mortar down the line,
19:48making wonderful pizza, great price point for the people.
19:51I really enjoyed it.
19:52There's a reason I call it the American dream
19:54and not the British dream, all right?
19:56Yeah, your king wouldn't allow this to happen.
19:58He would shut that down immediately.
20:01Oh, Harry.
20:02Harry, Harry, Harry.
20:04What a day we've had, Joe.
20:07An incredible day eating incredible pizza.
20:09How'd I do today with the selection?
20:10You did great.
20:11I feel like we've had a good cross section
20:12of like the styles of pizza that are available,
20:15some of the creative toppings, even the locations as well.
20:18I feel like I've had a good education
20:19in the LA pizza scene.
20:20I feel like LA kind of, it was a punchline,
20:23a pizza punchline for too many decades
20:25about they can't have good pizza here.
20:27I think LA has got some of the best pizza in the country
20:29and that's on my mama.
20:31But we have to pick one and if you were to pick one,
20:34which would be your favorite?
20:35It's really hard for me to pick a favorite.
20:37I enjoyed all of them, but I do think for me,
20:39if there was one place I would put slightly
20:41above the others, it's Pizzeria Se.
20:43The pizza there was just kind of unlike anything else
20:45that I've ever had.
20:47I think in terms of the quality, the style and the flavor,
20:51it all just works in perfect harmony.
20:53And for me, that is like the highest level
20:55of pizza execution.
20:56I agree.
20:58There's a next level quality to what Pizzeria Se
21:00is doing over there that I just have not had anywhere
21:04to be quite frank.
21:05I loved every pizza place we went to today.
21:07I'd been to almost all of them.
21:10Pizzeria Se is the only one I had not been to
21:12and I'll absolutely go back again.
21:14All right.
21:14Well, we got more food to eat tomorrow, so let's rest up.
21:17See you in the morning.
21:17See you in the morning.
21:19Bye.
21:20Bye.
21:21Yeah, here you go.
21:23It's all yours, buddy.