El Presidente | Pizza Reviews
Category
🥇
SportsTranscript
00:00 [MUSIC]
00:10 All right, pizza review time.
00:15 We're at Denley's.
00:17 We're up.
00:18 >> East Weymouth.
00:19 >> East Weymouth.
00:20 I don't know how- >> God's country.
00:22 >> That's what they call it.
00:23 That's what they, as an Abington guy, I've heard that a lot.
00:26 Well, Abing, I should say, I'm a swamp squat guy, but I live in Abington.
00:30 You hear Weymouth called God's country a lot.
00:32 >> I'm gonna let you do your thing.
00:33 I'll be back. >> All right, thank you.
00:33 The coolest one bite everybody knows the rules.
00:35 I don't know how they were getting videoed.
00:37 I don't even know how they know.
00:38 This looks awesome.
00:40 And to be totally honest, I don't know.
00:43 So this was on one of our early pizza routes, but
00:46 it was like a 13 hour route and I was pizzaed out.
00:48 I couldn't do it.
00:49 I don't know how this wasn't top of the list to get back to.
00:52 The inside of it is an instant point to two points, how old school, how bar.
00:57 The fact that they've been around 90 years.
00:59 He showed the grandfather, the dad, all of it.
01:02 Is this your spot?
01:03 >> My dad's.
01:03 >> Got it.
01:04 So all the way through?
01:06 >> Yeah, 1933 here.
01:07 >> Yeah, I saw it.
01:09 >> Great grandfather, grandfather, my father, me and my two brothers.
01:13 My dad's still running the show.
01:15 >> I love it.
01:16 >> My dad owned a baseball car shop in the 80s into the 90s.
01:18 >> Of course.
01:19 >> And this- >> Who was the name of it?
01:21 >> This was all on the wall at the shop.
01:25 So we turned this into a little man cave.
01:28 >> I love it.
01:29 >> Major vibe points, major vibe points.
01:32 Let's see if the pizza can deliver, cuz this could be huge.
01:34 So thin, and he didn't remake it.
01:37 It cracked, which is great.
01:39 Little bread underneath it.
01:41 One bite, everyone knows the rules.
01:43 Denali's, Eastwayman, God's.
01:45 [SOUND]
01:55 Crackle thin.
01:58 >> Score, Dave.
01:59 >> Figuring it out right now.
02:01 >> Hope you got the garlic pizza.
02:02 >> I didn't, we went straight cheese.
02:05 I love that family just rolling in at noon on a Sunday.
02:10 Okay.
02:11 [BLANK_AUDIO]
02:15 >> How was the undercarriage?
02:16 >> It was good.
02:17 I was about to give my whole spiel.
02:21 He's here, I don't care, I'm going to do it.
02:22 >> Yeah, no, obviously I'm going to see it.
02:25 So- >> The fact, but sometimes-
02:26 >> Everyone does cry about the grease,
02:28 the olive oil.
02:29 And I was like, that's extra virgin olive oil.
02:31 >> That's what everybody says.
02:32 >> From the rim end.
02:32 We don't just put grease on it for the sake of putting grease on it.
02:35 >> Literally every single pizza maker in the world, when I say,
02:38 there's a little grease on top and could use the paper towel, say what he just said.
02:42 It's like, it's not fucking grease.
02:43 It means where real olive oil, sometimes real cheese,
02:46 I feel like whatever they're saying, they're like, you're an idiot.
02:49 They say what they say.
02:50 Having said that, I do like it a little drier.
02:53 And when we almost came here before, that was the only thing.
02:56 They're like, it's a little greasy for what I'm going to like.
02:58 I think everything considered, so all that does,
03:03 yours from this slice gets crispier as you eat it.
03:06 >> Exactly.
03:07 The top is a little plump and then down it gets crispier.
03:09 So I like towards the crust bites more.
03:12 >> Yeah, I know you guys just jumped into auto and you were trying to like.
03:15 >> Yes.
03:16 >> They splashed like light cream or heavy cream on it.
03:19 >> Yeah. >> Instead of.
03:21 >> Auto I didn't like.
03:21 Auto I didn't like.
03:24 >> Okay.
03:25 >> Right, that's the one that was in me.
03:26 >> I'm two for two, one for two there.
03:27 I loved it the first time.
03:29 I was like, don't tell anyone, but I'll be back.
03:32 And then the second time I was like, all right, well,
03:34 I still gotta give it a third try, but.
03:36 >> So you're getting five points all the way up.
03:39 I'm going to put this on my must hit list.
03:41 Like if you want to do pizza in Massachusetts,
03:43 you have to come here because of the history, the vibes of it.
03:46 Which is a true bar pizza.
03:48 Like we did a place yesterday, Crisp's, that said bar pie without the bar.
03:53 Which was interesting.
03:53 So it didn't have your vibes to it.
03:55 >> Like think of the characters that have walked into this place.
03:58 >> That's what.
03:59 >> The history back here.
04:00 >> That's what I love.
04:01 >> This is an iconic spot.
04:02 There's no bar stools here.
04:03 Standing room only, I mean, you know.
04:05 That's what I love.
04:06 And if you hear the crunch, he is getting the crunch towards the bottom.
04:09 He's not getting the top.
04:10 Having said it, I'm putting it all together in a little ball.
04:13 They can roll and dribble.
04:15 A little 8.1 on Denny's.
04:18 You're not happy with that.
04:19 That's a big score.
04:20 >> I'm happy.
04:21 >> That's a big score.
04:22 >> I'm into it, man.
04:23 I appreciate it.
04:23 >> Like I said, I think what people are saying is right.
04:26 I would prefer it a little less floppy.
04:29 The top is still great.
04:30 An 8.1 is an 8.1, period.
04:32 >> You want a little less floppy?
04:34 >> Yeah, I like it.
04:35 >> So I like if you hold it, it doesn't even fall.
04:37 >> Sure.
04:38 Like I was doing research development when I was at Santafio's the other day, and
04:42 I'm talking to the guy, and I'm like asking him.
04:44 >> There's drops.
04:44 >> So that's our 16.
04:45 We do a 16.
04:46 And then theirs is a 14.
04:47 So I'm asking him, what's a 14 inch pizza?
04:50 How much dough do you use?
04:52 He uses 11 ounces of dough.
04:53 >> So you got.
04:54 >> That's 10 ounces of dough, and that's a 16.
04:56 So obviously it is going to drop a little bit.
04:59 >> Yeah, no, it's all different.
05:00 But like I said.
05:01 >> So they're, yeah, they're- >> Golden, well, this is very good.
05:04 I won't change anything you're doing.
05:06 You have an iconic spot.
05:07 But like, so my favorite style is New Haven.
05:10 >> Yeah, yeah, yeah.
05:11 >> That shit's- >> Yeah, we've gone there and-
05:13 >> Sally's Pizza doesn't do it.
05:14 Like you can shake it and- >> That's where we got our recipe for
05:17 our clam pizza.
05:18 >> Thank you.
05:19 Yeah, so everything all together, I love it.
05:22 And bar pies are different.
05:23 These are, this is like, you see a lot of bar pies that,
05:26 like what you're saying, aren't as big as this.
05:28 This is like almost a regulation pizza, bar style.
05:31 >> Sure.
05:31 >> Now this one was better.
05:34 I went to the bar for this one.
05:36 >> So here you are- >> Did that change?
05:37 >> Facebook yesterday to come here.
05:39 >> Come here?
05:40 >> Come here. >> What do you think I scored it?
05:41 >> [APPLAUSE]
05:46 >> See, I ate it here when I,
05:47 I've never, I usually don't get it out of the box.
05:50 Here, I gave it, I gave it like, I think a 9-1.
05:55 >> 9-1.
05:56 >> But I would say on your score, say 8-4.
05:59 >> 8-1.
06:00 >> 8-1. >> So close.
06:01 >> Well, the last slice he just had,
06:02 he said he had to go back and bump it up a little bit.
06:04 It went from 8-1 to what?
06:05 What's the final score?
06:06 >> That bite would have been like an 8-2.
06:08 >> So there it is.
06:09 >> [LAUGH] >> It's 8-2 now.
06:10 >> 8-1's a great score.
06:11 >> It's an amazing score.
06:12 >> That's not the goalmaster.
06:13 >> It's awesome meeting you, man.
06:13 I gotta get back in there.
06:14 >> Yeah, you too.
06:15 Great spot.
06:15 Great spot.
06:16 Yeah, yeah, of course.
06:18 >> I appreciate it, man.
06:19 This is like, this is huge.
06:20 [MUSIC]