00:19All right, pizza review time. We are in Langhorne, Pennsylvania, Abruzzi. This they call this the
00:29Chambersburg, which is where the guy grew up. So the Chambersburg is the Trent style
00:33body. Got it. So that's your, you know. Chambersburg is the town. Yeah, Chambersburg is where I was born.
00:38Got it. My dad, he owns a restaurant too. Okay. I wanted a pizza shop. I'm a second generation.
00:44And he grew up, he said, on DiLorenzo, so I should like you because I love DiLorenzo. It's brought to
00:48you by Roback. There's the ready-to-wear collection. I'm still wearing Michigan even though it's not
00:53great times in Michigan. 20% off. Use the code pizza. They got all your schools. Probably
00:59check them out. Ready-wear. Here we go. It's a good looking tomato pie. And that is, again,
01:05more what I'm expecting. The tomato on it, round pie, the Chambersburg, just a straight tomato. He's
01:10also going to give me a cracker one that he said is new, that he's even thinner than this. Got
01:15another one if you've got a few minutes I want to give you. You don't have to rate that one.
01:18It's fine.
01:18But it's the ultra thin version of the Chambersburg. I just came out with it about a month or two
01:23ago.
01:23It's called the Thinburg. It's not even on the menu yet. So it's an even thinner version
01:27of the Chambersburg. Chambersburg is already thin, but this is like ultra thin. It's like
01:31cracker cross, which I kind of know you have a affinity to work. Yeah, I like those. I mean,
01:36how long is it going to take? Eight minutes. All right, sure. You can try it. And you have
01:40the other one before that. Yeah, yeah. All right. I don't know how you get much thinner than
01:43that, to be totally honest. One bite, everyone knows the rules. Guy was excited because like,
01:48I'm going to Aruba. I saw you put out a tweet saying you're going to be in the area. And
01:52if I missed
01:52you, I wouldn't have forgiven. So here we go. One bite, everyone knows the rules. Been
01:55around for about a year. Austin said this was the most recommended place, third most
02:01recommended place for this trip. I don't want to burn my face off.
02:21really, really good. I mean, I like all these styles and the scores start getting jumbled
02:28in my head. The one we just, where'd we just come from? Gervasio's. Like Gervasio's,
02:34what was that, an hour, 45 minutes away? How far is Gervasio's from here? 30, 28. 30 minutes,
02:3935 minutes. I didn't stop talking about Gervasio's the entire trip. One of my favorite pizzas I've
02:43been a long time. Then you have this. It's very, very good. There's Remy. If he doesn't,
02:55if he doesn't give it at least a nine, I'm sticking you on him. Remy is very intimidating.
03:02They say if you want a card book, don't get one of these.
03:20I'll give it a second bite here. I'll go eat one. It was right on the edge. Again, I love
03:28tomato
03:28pies. This is very, very good. So we're having a day, a great pizza where you just start slicing
03:34them in. Gervasio, eight one. I think if you make a good tomato pie, I have a hard time
03:40not putting the eights because it's so crispy and light. So there you go. That's our view
03:44of Brusey. This is the Lang, the Chambersburg, which is where he's from. He wants me. Now
03:51you got the little guy. It's coming. It's still in the oven. Okay. Yeah. Chambersburg.
03:56Chambersburg. That's Trent. That's where the Trenton pies are from. Okay. So there you go.
04:00It's really, really good. It's good? Yeah. I love it. I mean, I love tomato pies. They're very,
04:03very good. Crispy, light, great. Light, good. Awesome. Yeah. Appreciate it, man. Yeah. Thank
04:07you. Of course. All right. Stick around for this other one now. Be right out. Yeah. Good
04:12stuff. Yeah. I appreciate that. It's the only crust I eat. It's not biased. It's just excellent
04:18crust. Yeah. No, really, really good. Yeah. I think it is biased though. It's hard not to.
04:29You know, we need a lot of this. Not biased. I won't eat anything but this. Yeah. So we're
04:36bringing out a super thin one here? Yeah. Yeah. I don't know how much thinner you need. All right.
04:40That's thin. That's thin. It's got a little bit more charred because it's super thin. Cracker
04:47crust. Feels like the same. It's thinner. It's six ounces less dough. Six ounces less dough. So it's
04:52significant. More charred on the bottom. Yeah. It gets more charred on the edge and on the
04:57bottom. If I was just looking on pure looks, this would probably be the one that I would
05:01choose based on the char. Yeah. Yep. That's why I figured you would like this one better.
05:09Burn my face off.
05:13I do like this one a little bit more. Yeah. I figured you would. It's way more charry, the
05:17crust. Yeah. That's because thinner. It's thinner. It comes quicker. Yeah. Same, same
05:21bread dough. Same dough. Same cheese. Slightly less, you know, obviously because of the weight.
05:26You want to have less sauce, less cheese and but everything else is the same. What's this
05:31one called? It's not even out. It's the Thinberg. The Thinberg. Thinberg. Yep. And it's
05:36on the menu. People can order it now. Yep. So I prefer this one and I'll tell you why. It's
05:41pretty simple. You can taste the char about a thousand X on this one versus the other one. I'm a
05:47huge
05:47char guy. So yeah. They're both great. This one's more charry. That to me is what I like.
05:56That's the one you like. Yeah. I know. Excellent. They're both great. But yeah, I would go the
06:01Thinberg over at the, uh, the, the Chalm, what's the other one? Chambersburg. Chambersburg out
06:07the, uh, Thinberg. The Thinberg in. So I, like, we already scored, you should have,
06:15score the score. But the, this is, they're both great. But if you like what I like, which
06:20is the char taste, you got to go with Thinberg. All right. Both great. What's the score on this
06:25one? No, he's trying to, he's trying to. I didn't hear what you said. I can't. I haven't,
06:28I didn't get a score on this one. Oh, my bad. I'm behind you. I can't, I'm half deaf.
06:36Maybe you bump it up to an 8-2 because I ate one on the first. So this. 8-2?
06:40Yeah. All right.
06:40Yeah. Appreciate that, man. That's an off the book score. But this, I like the char. Really,
06:46really good. Off the record. Yeah. Congrats. See you guys. Thanks, Dave. Appreciate it. Dave,
06:50can we get a pic with you? Yep. Here. That one's better for me. We talked about this day 14
06:54months
06:54and literally open up this restaurant for this day. Cool. Yeah. Yeah. That's great.
07:04Thank you a lot, man. Yep. Bye. Appreciate everything you do, brother. Thank you.
