00:00I'm Lucy Fink. I'm a video producer at Refinery29, but every so often I like to try other people's jobs.
00:06Today I'm at Pizza Barn in Yonkers, New York, home of one of the largest slices of pizza,
00:11and I'm going to see if I have what it takes to make my very own super slice.
00:15This is Lucy for Hire.
00:18My love for pizza runs deep, so when I discovered that this family-owned Yonkers joint
00:24was selling a two-foot-long super slice amounting to four to five regular slices of pizza,
00:30I knew that I had to meet the man responsible.
00:32Hello, my name is Angelo DeLuca. I'm from Pizza Barn in Yonkers, and I'm the creator of the super slice.
00:38It's going to be challenging for Lucy today.
00:40I mean, there's a lot of science to making a pizza.
00:42People think it's just, oh, you stretch the dough, you cut the sides.
00:44That's not it. There's a lot more to it.
00:47I'll see how she does, and then I'll make my decision if I'm going to hire her or not.
00:52My first challenge was to make the dough.
00:54We got everything to make the dough.
00:56Yeah.
00:56I added water to the yeast, mixed in sugar and salt.
01:02Now what you want to do is mix that up.
01:04Ah, so you're learning fast.
01:06I know the right tools.
01:08Avalanche!
01:09And added flour.
01:10All right.
01:11Here we go.
01:12Oh, yes.
01:13That's your apron. There you go.
01:14Super slice extraordinaire.
01:17I'm working those muscles to their capacity.
01:20Yeah, definitely.
01:21Now you can dig in with your hands if you want.
01:22All right.
01:23This is the part I've been waiting for.
01:25That's it.
01:25Then I got messy.
01:29Oh, yeah.
01:30I smell it now.
01:33Wait.
01:34What would happen if I tasted this?
01:35Nothing.
01:36Would it taste good?
01:37It tastes like salt, sugar, and yeast with flour in it.
01:41I'll be the judge of that, Angelo.
01:44There you go.
01:47He was right.
01:49All right.
01:50Cover this and wait one hour.
01:53That's a one.
01:54My second challenge was to stretch the dough and shape it into a super slice.
01:59You're going to take the dough out of the pan and put it into the flour one, two times.
02:04Then you put it up here, and then you're going to start stretching it.
02:10Now what you've got to do is try to keep it round, which you didn't do.
02:13Oh, round.
02:14I thought we were.
02:14Yeah, that's all right.
02:15We're not making bread.
02:16We're making pizza.
02:16It's all right.
02:17It's all right.
02:17Now you're going to stretch it evenly all around.
02:20Into a big circle.
02:21Into a big circle.
02:22Yes.
02:22Then you're going to flip it upside down and do it again.
02:25It is.
02:26Because you want it even all around.
02:27Cold.
02:27Yes.
02:28It's all right.
02:29Okay.
02:29Now flip her.
02:31Like this?
02:31Flip the whole dough over.
02:32There you go.
02:33And do the same thing all the way around.
02:36So now what you're going to do is you're going to pick it up and you're going to stretch it.
02:39Oh, gosh.
02:40Or stretch it.
02:41Whichever way is easy for you.
02:42I'm scared I'm going to make a hole.
02:43That's all right.
02:44We've got plenty of.
02:45All right.
02:46We've got about 150 now.
02:48Is this too fast?
02:50No.
02:51Ah!
02:52It's really stretching.
02:53Okay.
02:54Grab it from the top.
02:55Grab it from the top.
02:56Lay it down.
02:57Like this.
02:57Pick it up.
02:58Put it here.
02:59Like I'm tucking someone into bed.
03:01And you're going to stretch their ears out and stretch their bottom out.
03:04Okay.
03:05I'm going to do this.
03:06There you go.
03:08There you go.
03:10I'm basically an artist.
03:12Not bad for the first one.
03:14I'll be honest.
03:14It's not bad for the first one.
03:15Yeah?
03:16I can't even get pizza guys in there to do this.
03:18That is a good sign for my appointment.
03:21Lucy, you're not too bad.
03:22Compared to my torso.
03:24About the same size.
03:26And there it goes.
03:29The same size.
03:36So I had to start over.
03:38That did not look good for my employment prospects.
03:41Let's be careful this time.
03:43I'm going to hold it.
03:45There you go.
03:46There's my size.
03:47That's all you get.
03:48My third challenge was to add the toppings.
03:51It gets one ladle of sauce.
03:55Just one.
03:55Just one.
03:56Almost to the top or not to the top.
03:58So we're going to go back and forth.
04:00All right.
04:00Easy.
04:01Back and forth.
04:05Good job, Lucy.
04:06This is kind of perfect.
04:08Almost perfect.
04:09Almost.
04:10Almost.
04:11What's wrong with it?
04:12No, it's good.
04:13What would you have me change, boss?
04:14No.
04:15It's all right.
04:16Over here a little bit dry.
04:17I'll add some more.
04:18A little bit too much here.
04:19All right.
04:20Now what?
04:20Now I'm going to put the cheese on the super slice.
04:24A lot.
04:25You like a lot of cheese?
04:26Whatever you like.
04:31Tell me what you think of this new cheese technique I have.
04:35Ready?
04:39What do you think?
04:40I think you're going to get fired.
04:42Efficient?
04:42I think you're going to get fired the first day.
04:44The best super slices have pepperoni kind of everywhere.
04:50Okay.
04:50Let's see.
04:51Angelo let me do my thing and at the end the final pepperoni count was 50.
04:5750 pieces of pepperoni.
04:59Wow.
05:02I'm not holding this one up.
05:03No, that's definitely not holding it up.
05:05Well, I'll show it to you like this.
05:09Perfect.
05:10Good.
05:13Our work is almost done.
05:15That's good.
05:16The trick tonight is keep it down and then push it.
05:18All right.
05:19We've got it.
05:22Oh, man.
05:23It's going in.
05:31Yes.
05:33She's safely in her nest.
05:35My final challenge was to trim it and eat it.
05:39Using the pizza cutter, I followed Angelo's technique for the perfect trim.
05:43Wow.
05:45Pretty good?
05:46Can I go over the line?
05:48I ain't saying nothing until you're done.
05:49There you go.
05:50Oh.
05:51It's a super slice.
05:53Super slice is made.
05:55By Lucy.
05:56Oh, my gosh.
05:58It's the prettiest thing I've ever seen.
06:01Not gonna lie.
06:01She did a good job.
06:02Pizza is served.
06:08What do you think?
06:10I think it's okay.
06:11You'd be modest.
06:12What I really think?
06:13I think you did a great job.
06:15Yeah?
06:15Yes.
06:16Is this one of the best super slices anyone else has ever made?
06:20Yes.
06:20For someone that doesn't know how to make pizza, this is great.
06:25Fantastic.
06:26Does that mean I got the job?
06:28Absolutely not.
06:29Oh.
06:30Oh.
06:31I got the job?
06:32Absolutely.
06:33Absolutely.
06:33Absolutely.
06:34Boom.
06:35Absolutely.
06:36So let's eat this, shall we?
06:38Eat up.
06:39Enjoy.
06:39And then I finally enjoyed the fruits of my labor.
06:47All in all, it was a very long day at Pizza Barn, filled with a ton of muscle building activities
06:52and a lot of heavy lifting.
06:54But it was well worth it because this was one of the best slices of pizza that I've had in
06:58a very long time.
06:59I'm in love with the shape of you.
07:03And I was going to end this video with a pizza joke, but never mind because that would
07:08be way too cheesy.
07:09See you next time.
07:11Hey YouTube, thanks for watching my favorite video ever.
07:14It's really sunny so don't mind if I do this.
07:16Click here to watch another video on Refinery29, here to subscribe to our YouTube channel, and
07:21right here for my personal YouTube channel.
07:24Bye.
07:25Bye.
07:25See you next time, guys.
07:25Bye.
07:25Bye.
07:25Bye.
07:25Bye.
07:25Bye.
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