00:18all right pizza review time uh pizza baki right i'm saying it right i believe so now this guy
00:28yeah pizzeria baki we are in where are we montrose yeah are we in montrose m-o-n-t-r
00:35-o-s-e montrose
00:36this guy and again i was looking for the best of the best on the trip this pizza looks absolutely
00:41amazing i want to dive into it if you follow pizzeria baki on instagram as you'll see i'm not
00:48sure i've seen a bigger trip like you want to talk about a guy all over the place like he's
00:53talking
00:53about it you know uh and i'm this is i think verbatim like i was real close to like putting
01:00a bullet in me and i just decided to make pizza like and the pizza has saved him he's great
01:05story
01:05in there he's telling his whole life so pizza depression a bad knee that he tore up how long
01:10won't live twice for this week i think it's five years i'll give you a quick backstory one second
01:16i had cancer stage three so they gave me a year to live so i was on how long ago
01:20is that this was 10
01:21years ago okay so i was on food stamps had no money i was like literally you know searching through
01:25the
01:25couch for change for gas it was really bad and uh i went into the back of a bar i
01:30made a deal with the
01:30guy had a bar he had a kitchen but he wasn't using it so i was like this is a
01:34shithole bar you wouldn't
01:35that you wouldn't yeah i started in the back selling pizza at the back door actually showing
01:39the video i built a uh an illegal pizza room i actually put the pizza oven in the backyard
01:45yeah and i built the shed around it i put a hole in the wall so i had a secret
01:49little passage to
01:50the pizza room so i had a trap door to hide from the health department so i started doing pizzas
01:55like
01:55that and i was planning on only doing it for like maybe like six months till i found a job
01:59but i ended up
02:00taking off and doing really well so what was your background pizza i've been doing pizza 35 years
02:04i learned from this old man which is actually a cool story uh he's 94 years old and uh he
02:10taught
02:10me how to make pizza and so that's the background right there yeah yeah yeah so i ended up getting
02:14uh a pizzeria in artsy i opened one up in artsy yeah in homage to like this old man you
02:19did that and
02:20that that's what led to this yeah i had three heart attacks like you know that's kind of like why
02:25i like
02:26my i don't give a fuck attitude yeah like i was actually i'm actually worried about you here because it's
02:30only me yeah like literally you're looking at the status of the phone you open at four open up at
02:34four i turn my phones on at three so i take orders from three to four and then i don't
02:38pick the phone
02:39up there and like if i'm slow i'll pick it up yeah if i'm too busy i just let it
02:42ring yeah i don't pick
02:43it up pizza overcome it all uh the knee almost took them out a go fund me in town raised
02:49money to keep
02:49them going and now you get this so gives back the tele reattachment the worst thing ever by the way
02:54yeah i mean you don't think it's bad it's terrible i mean you list it right up there with having
02:59cancer so i figured yeah it's terrible let me tell you so i almost closed but a customer uh started
03:04a go fund me i had to close for almost four months so go fund me kept me open i
03:08ended up raising like
03:0925 000 okay and it saved me and that's that's why i try to give back a lot like i
03:14did uh i did a 30
03:14hour stint where i made pizza for a local family with the daughter of a bachelor of cancer
03:22so you're ready 16 000 for it oh that's great oh man so but it's you know so i really
03:30try to give
03:31back a lot because i'm like i'm very fortunate to be here and like that i just really feel blessed
03:35so
03:35like and just to think that you're up here in this little freaking town to see my so what are
03:39you
03:39going to do what are you going to do though with the pizza i think the pizza is going to
03:42be great
03:43how are you going to handle i was actually going to give you a mid pie on purpose
03:46i'm not even joking i was going to be a dick keep the crowds people know i could be a
03:50prick
03:50and i was honestly thinking about it i want to know a good score i want to know like a
03:54truthful
03:54score like i'm a pizza i'm a pizza man yeah i've been doing it like my whole life uh one
03:57of
03:57those unique pizza guys i had to try i saw a picture on his website with geo from luigi's instant
04:02credibility so here we go one bite everybody knows the rules looks spectacular opens at four
04:09and i knew i wasn't gonna be back out in this area ever again so we reached out like is
04:13there any
04:14chance you can open a little early we want to try the pie he was gracious enough to do it
04:17now how
04:18he'll handle a huge bump because i can already tell this almost wow very interesting combo it's way
04:39i i thought it was gonna be almost like what's the word the crust is very solid it's like a
04:48you're not biting right through it like i thought i was gonna think this is almost a lukali a little
04:52bit
05:06i'm having a hard time placing anything remotely similar to this like
05:14it is so crispy and so thin i didn't think it would be
05:23i knew that i have a hole in my mouth i gotta watch out because it's so crispy and hard
05:27it's like um
05:32i don't even know what to say it's like the crispiest under shell it's almost like a hard
05:36shell it's really really good i obviously love crispy for some reason i thought i was gonna eat
05:42lighter um and he also said he puts unique ingredients in it he's like it's it's not gonna
05:48be totally a traditional football style it's a little he uses forget what he said what's the
05:53angry whatever he's gone i don't know where it went where's chris no it's all right is it but some
06:00buffalo mozzarella yeah there's a little different taste to it um totally a unique pizza he's right
06:07this is different he's gone to the vegas coming third i'm gonna put this as an eight one but
06:13for how many pizzas i've done i just
06:20it's so crispy i don't know how to describe it very good a mixture of a bunch it's almost like
06:27you studied at a bunch of different places came up with this unique thing the crisp the basil
06:32um all of it very good very unique i don't really have a style to put it in i'll eat
06:37one
06:38um and the guys is worth the story it sounds like they're super busy anyways
06:44shows you can just keep oh i got hit by it for a second when i thought it tasted like
06:53no i still don't have it i didn't describe it very well i wish i could describe it better for
06:58you
06:59that's a unique tasting ultra crispy like holy that's crispier but almost like sourdough like stuck
07:11like you want to kind of try to describe this pizza for me so people get it
07:16and let's turn it around watch out how crispy it is
07:25super crispy i like the buffalo mozzarella does give it a unique taste is that is that what it is
07:35i could have used a different type of olive oil also there's something that's making the bread ultra
07:41like hard not like it might be the oven really quick really good it went to fast store what ain't
07:51what's that very unique i can't get over it it's like very unique yeah it's a different kind of pizza
08:00where you go home where you go he was just kind of just wants me to leave like i haven't
08:05had this
08:06is like i haven't had anything quite like this it's almost like you mix a bunch of things i thought
08:10it's
08:10great but i tried to have like infused the farro with like a little bit of blue cali like i
08:14tried to
08:15like these are my favorite places yeah and the crust is like it's i love crispy but what is making
08:20that it's not like a traditional i use the sourdough starter i don't use that in fresh i kind of
08:25was
08:25jumping around i said sourdough i said defar i said lucali it's like that's it's not overpowering
08:31sourdough like it's not something some sourdoughs you have it you like you know it's sour it's sour right
08:36but i was that's what makes it a little bit almost crispy and the way i do my dough i
08:40do it like i'm a
08:41a dough nerd yeah so uh i got my bulk myself for two days and then i take it out
08:47in the morning
08:47that's why i was here three in the morning rolling your dough yeah because i don't make pizza at 12
08:50o'clock so my schedule was for four you came in at three in the morning maybe because otherwise you
08:55wouldn't have a normal box of pizza it would be you know it would be shortcutted so i wanted to
08:59make
08:59sure you got the right one so i because i never refrigerate my dough once i boil it into bulbs
09:03that's it i either use it or lose it i kind of nailed it i was having i kind of
09:08nail it but didn't
09:09nail it all it's having a really hard time describing it i got over seven oh yeah wait come
09:13on this is great pizza no no no you're over it you got over it this is great but i
09:19knew it i couldn't
09:20describe something no no what i've been through this is just a very emotional week it is it's great
09:26and i i almost i don't know i'm gonna let you cry i keep talking no i'm sorry i'm gonna
09:33i'm gonna
09:34keep talking while you're crying no i'm gonna keep talking while you're crying i couldn't tell
09:38because i've had a bunch of different so i said in the review i couldn't place it it felt like
09:42it
09:42was a mix i called out sourdough lucali and the fart it sounds it's almost like you took a bunch
09:49of
09:49favorites and mushed them together yeah well i used to i guess like i said i used to watch uh
09:52you know
09:52domenico make pizza all the time so i can make but i just saw how he would do it and
09:56i kind of try to
09:57emulate that but the sourdough he doesn't use sourdough he doesn't use sourdough so that that's the bite i don't
10:03think
10:03anybody does to be honest with you on this style no so that confused me because i bit it it
10:07was like
10:07oh there's a lot you know i love the but that's how i get it crispy yes and i like
10:11it works you know
10:11the no-flop jalapeno yeah yeah yeah yeah yeah it's great it's great i'm glad what i got you know
10:16eight one i do know okay yeah eight one great score great score yeah well hopefully you can handle the
10:23influx but this is great i can take a picture of you yeah i'm sorry like it's been a very
10:27emotional week
10:27like this is like i said like now i've got an honest question yeah okay is every week an emotional
10:32week for you no i'm not really okay i'm usually a prick all right yeah i'm glad we made it
10:40and thank
10:40you so much i really literally like built the trip i got over an eight that's yeah no it's great
10:45this is
10:45great hey like i said i do a lot of i do a lot of fundraising i think so if
10:48you ever need like
10:49you to do any kind of pizza fundraising for you guys like you know i have a pizza trailer that
10:53uh you
10:53know i could take it places as well all right yeah thank you so much truly great meeting thanks
10:58congrats see you guys i'm sorry for you i'm sorry for that no people are gonna love it
