This conversation revolves around a comparison and tasting of different pizza styles in New York. The hosts, along with a special guest, visit three different pizza places, each offering a unique style and price point. They discuss the importance of the crust in pizza, the differences between Neapolitan and American-style pizza, and even compare pizza to gold, suggesting that eating pizza is more enjoyable and less harmful than ingesting precious metals.
The first stop is Joe's Pizza, a small shop in the village where the hosts learn about the importance of the crust in pizza. The hosts are impressed by the quality of the pizza and the dedication of the staff.
Next, they visit Rosso Pomodoro, a restaurant started by Mario Batali. Here, they learn about Neapolitan pizza, emphasizing that the crust is the dish and everything else is a condiment. The hosts are particularly taken by the simplicity and flavor of the pizza.
Finally, they visit English Kitchen, where they try a $2,000 pizza. Despite the high price, the hosts are impressed by the quality of the ingredients and the overall experience.
Throughout the conversation, the hosts and their guests engage in a lively discussion about food, taste, and the pleasure of eating. They also share personal stories and anecdotes, demonstrating the personal and emotional connection people have with food.
In summary, this conversation is a celebration of pizza, highlighting the variety of styles, ingredients, and experiences associated with this beloved food. The hosts and their guests come away with a deeper appreciation for the culinary art of pizza-making and the joy of sharing a meal with friends.
1. The speaker compares eating gold to an uncomfortable experience.
2. The speaker is in New York and has eaten dessert for breakfast.
3. The speaker plans to fill their "belly" with pizza for the day.
4. The speaker is going to try three different New York pizza places to determine which one is most worth it given their price point.
5. The speaker mentions a special guest who might be a highly regarded person in the pizza industry.
6. The speaker visits a pizza shop called Joe's Pizza, where they learn that pizza is really about the crust.
7. The speaker learns about the process of making pizza at Joe's, including the use of a special dough and careful handling of the sauce.
8. The speaker visits another pizza place called Rosso, where they learn about Neapolitan pizza and the importance of the crust.
9. The speaker is about to visit a third pizza place where Mario Batali makes pizza.
10. The speaker discusses the importance of the crust in pizza and the idea that the dough is the "bread" of the dish.
11. The speaker learns about the process of making pizza at Rosso, including the use of fresh tomatoes and a delicate dough.
12. The speaker discusses the importance of the sauce in pizza and the role it plays as a condiment.
13. The speaker learns about the process of making a calzone at Rosso.
14. The speaker discusses the idea of eating pizza as a side dish or as a meal.
15. The speaker learns about the history of pizza sauce and tomatoes, noting that tomatoes came from the New World and were not originally part of Italian pizza.
16. The speaker is going to try a pizza made by Laurie Boone, the executive chef of English Kitchen, which costs $2,000.
17. The speaker learns about the process of making a $2,000 pizza, including the use of squid ink, foie gras, and 24k gold from Ecuador.
18. The speaker learns about the process of baking the pizza in the oven and then serving it with Osetra caviar from the Caspian Sea.
19. The speaker learns about the process of making a gold pizza, which costs about $200 worth of gold.
20. The speaker learns about the process of making a pizza with a slice of gold, which is about $1,250.