00:19To think, Tony heard you are here.
00:22He wants me to make this tomato pie with cheese for you.
00:26The chef is making the classic cheese.
00:28So this is the tomato pie. The classic cheese is coming as well.
00:34Fair enough.
00:41Pizza review time.
00:42Tony's Pizza Napolitano.
00:44Now here's the thing.
00:45Tony's Pizza, last time I was in San Fran, I tried to get here.
00:50Tony Giamali, I believe the last name, right?
00:54Top three pizza guy in the United States.
00:56You can't go anywhere without hearing his name in the pizza world.
00:59I've never met him, which is a little odd considering that I'm all over the place of pizza, but he's
01:04a top three pizza guy.
01:06First time trying it.
01:07So we ordered, there it is, Giamali.
01:11They have every different kind in there, a lot of different kinds.
01:14We ordered the traditional cheese.
01:15He asked to have the tomato pie sent out.
01:19That's just somebody who knows that I love tomato pies.
01:22The crisp, and that looks like something I'd love.
01:25So let's see what we got.
01:26One bite, everyone knows the rules.
01:27Tony's long wait to get it.
01:30Feels like I'm in New Haven a little bit with this slice.
01:32Great undercarriage.
01:34One bite, here we go.
01:39Yeah, he knew what I'd like.
01:41This is great.
01:44This is right up my alley.
01:46I love thin, I love charcoal, I like it crispy.
01:52This actually feels like the place in Jersey, the area in Jersey that has tomato pies.
01:58Trenton.
01:59Trenton.
02:00What's the place I love?
02:03De Lorenzo's.
02:04De Lorenzo's.
02:05Thank God I got you awesome.
02:06My brain's going.
02:16For me, I love this pie.
02:18It has everything I want.
02:19It's a dry pie that you can splash around and you don't get on you.
02:23You got always a good score.
02:24Here we go.
02:278-2 on the tomato pie.
02:30Legit great pizza.
02:32I'm curious what the normal cheese is.
02:34This is right up my alley.
02:36Easy 8, 8-2.
02:37Worth all the hype of Tony.
02:39There you go.
02:40That's a review.
02:41Great.
02:42Great.
02:43Alright.
02:44Great stuff.
02:51He made this one, yeah.
02:53Great.
02:55Great.
02:56I love this.
02:57Not this.
02:58Not this.
02:59Not that?
02:59Not the tomato pie.
03:00Take a slice.
03:01Take a slice.
03:02That is a pretty good one.
03:05No flop.
03:11They pulled out the good stuff for you.
03:13Yeah, yeah, yeah.
03:148-2.
03:158-2.
03:15That's what I gave it.
03:18That's what I gave it.
03:20That's what I gave it.
03:22That's what I gave it.
03:25It's just kind of a given.
03:27This guy, let's get this guy's...
03:30Yeah, yeah.
03:31What is that?
03:31Fellino especially.
03:32We're using the natural case.
03:34Alright.
03:34Here.
03:35We're finishing up the review.
03:36What are you giving us?
03:37This guy brought some salami over to us.
03:39North Beach Classic, man.
03:40We started in North Beach a little Italy.
03:42So, Columbus Craft Meats.
03:43How long have you been doing it?
03:45For me, 20 years.
03:4620 years in the salami game?
03:47Yeah, the salami game.
03:48How do you get into the salami game?
03:50You know, you make friends with a lot of Italian-American guys.
03:53You eat a lot of good food with them.
03:55All this happens, you know?
03:56Do you give the seal approval?
03:58No.
03:58You look like the salami.
04:01You came to the best club in San Francisco.
04:04I appreciate it.
04:05You look like you're here all day.
04:07Old-timer.
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