00:19awesome thank you appreciate it thank you very much I will thank you okay pizza review time we
00:27are at flower water pizza shop he gave us the background they're making the dough fresh in
00:32there they got shops throughout the city all the doughs come from there the chicken wings look
00:36fucking amazing the way they were cooking those full-blown restaurant in the back side they're
00:41doing things seriously you can tell they're serious pizza people flower and water the original
00:45restaurant opened 16 years ago yep wood-burning oven yep we only do like the heart of the menu
00:50is the pasta program so we do like fresh pasta tasting menu every day and then we only do one
00:55white one red but they're like fancy like bone marrow and yeah you do like that so all the
01:00pizzerias are all electric deco it's what you gotta understand about me is I've been eating pizza for
01:0813 years straight Friday check out the dough room all right yeah so I'm doing it yeah we're coming
01:14I don't understand what he said about that now they have two kinds this looks like the tradition
01:23neapolitan which we know is it I actually don't know yeah so they made us two because
01:29and that looks like a great neapolitan but that's not my style pizza it's always six eight six nine if
01:34it's great seven one so they did two they did traditional cheese but I think this is really
01:39their go-to so I'll give them both a shot we'll start with the cheese
01:50I'm gonna let that cool great taste on this by the way like great
01:57now you apologize
02:01huh this looks better awesome they charred it up
02:06nobody knows the rules they charred this up by the way it's right across from Tony's I don't know if
02:11they're like rivals both places seem pretty busy
02:20this is a very good neapolitan
02:24because that's more crisp than a traditional neapolitan for me
02:29so if I'm going
02:32my normal is a six eight obviously on neapolitan
02:34this is up like a seven one neapolitan which is a spectacular neapolitan
02:38um the cheese I want to see if this cooled and got crispier
02:44let's I think yeah
02:50let's stick with it that's such a good neapolitan for all you neapolitan people
02:53out there keep things clean easy spectacular neapolitan seven one
02:58uh flower and water kind of like a fancy little place looks like the food's great
03:03there you go review I've been in this neighborhood
03:05tony's here for like an hour and a half time to go to the next spot
03:08that's not your style of pot
03:09I scored the neapolitan
03:11I appreciate that
03:12which I gave a ridiculously high score but it's a low score on my scale but for the neapolitan score
03:18it's as high as it goes seven one
03:20so do you know how I scored neapolitan's
03:23do you know how I scored neapolitan's
03:25trying to buy a house in the bay area
03:26that will get you
03:27if people like neapolitan that'll do it
03:30you didn't score the cheese
03:31I thought your neapolitan was so good that I should score that
03:35you don't know how you score neapolitan's a 6-8
03:37I don't know how you score
03:38neapolitan is 6-8
03:40that's the score
03:41like a average neapolitan to a good neapolitan's 6-8
03:45you don't want to do the cheese
03:46I thought your neapolitan was better for how it was
03:48you tried both
03:49yeah try both
03:51I definitely agree with you
03:52all right
03:53there you go
03:54I knew that was gonna happen
03:55I had no idea what my scale was
03:57he didn't know that a seven one is like a nine three
03:58it's a great score for a neapolitan
04:00yeah
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