El Presidente | Pizza Reviews
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00:00 [Music]
00:19 Alright, pizza review time. This place is jammed.
00:24 So we're at Nona's Slice House. We just got the whole backstory on it.
00:29 This guy's won a million awards, flying to Italy, Vegas, pizza convention for pizza acrobats.
00:35 Which at first, I'm like, because I saw pictures and they looked like they were in a circus.
00:39 I'm like, acrobats? They're all just throwing the pizza. But no, it's actually acrobats.
00:43 They're doing like splits, throws, everything.
00:45 Four time world champion pizza acrobat. I got McKenna Carney, who's also a world champion.
00:50 She's back there on the ovens right now.
00:51 Can I just stop? Pizza acrobat?
00:53 Yeah, like tricks with dough and stuff like that.
00:55 We won best in the country 2011 for our pizza margarita. We've taken like fourth place.
01:00 I took seventh place for our pan pizza in Italy last year at the world championships.
01:04 Some of my pictures from--
01:06 Oh, see, this is a little more than just like tossing dough.
01:08 Yeah, yeah, yeah, it's your full routine.
01:10 You're literally doing acrobatics.
01:11 My world champion, McKenna Carney, she took second place in the acrobatic.
01:15 I took third.
01:16 So you're in the acrobatic as well.
01:17 Because I'm getting old. And then we took second in the world for a duo team acrobatic as well.
01:21 No kidding. Very confident with his pizza.
01:23 And as you can see, I mean, we've been to what? Ten places?
01:28 Nothing-- Now, it's a little later. It's getting later in the day.
01:31 But nothing has had the crowd this place has had.
01:34 I'd say Nona and Santoro's, those are the two that people have recommended the most.
01:40 So here we go.
01:41 Now, that's just a very American basic football-looking pie is what I'd say.
01:47 By the way, we talked to the guy for I don't know how long, ten minutes?
01:50 So it's always-- He almost seemed like Detroit style is what he was really bragging about.
01:56 But this is just the standard New York cheese.
01:59 Very hot, so I got to let it sit for a second.
02:02 Which is a little awkward because now there's like a crowd.
02:05 And I'm like, "Hey, what's up, man?"
02:09 This guy's from East Boston and poured himself a shot that was the size of like a two-liter of water, like whiskey.
02:16 We got a Winthrop guy--
02:17 You have a shot, Preston?
02:18 No, I'm good. I'm good.
02:20 Good undercarriage there. I don't want to burn my face.
02:22 But I also-- Just sitting here talking with all the people watching is trying to put a little extra pressure on me.
02:27 So here we go. One bite at a time.
02:28 Remember those rules known as slice shop.
02:31 We are in-- Where are we exactly?
02:33 Safety Harbor.
02:36 Part of Tampa Bay.
02:37 No. Maybe.
02:39 Pinellas County.
02:41 So I'm still confused on what is exactly Tampa Bay.
02:44 Here we go.
02:46 [crowd noise]
02:51 Super standard football pizza.
02:53 Like very, very down the middle.
02:55 No tricks.
02:58 Like a New York-style pizza.
03:01 I don't know.
03:03 Good crisp. Good undercarriage.
03:05 [crowd noise]
03:20 I feel like you're going to kill me, but I'm going to go 7.8.
03:22 I think that's what it is.
03:24 It's like a good, solid, predictable pizza.
03:27 Crowd likes it with one of these.
03:29 Respectable. They're not going nuts.
03:31 But like a grit like--
03:33 I'm a pizza person, so I'll take it.
03:35 7.8.
03:36 Known as Slice House 2009.
03:38 He says, "Great. That's a fair score."
03:40 The crowd likes it.
03:41 I sometimes get nervous.
03:42 Like he's such a pizza artisan that if I didn't go 8,
03:44 he'd split my throat.
03:46 But 7.8 is fair.
03:47 That's the score of the Nona.
03:48 Now the Detroit is what he said is their best slice.
03:51 So what's everyone doing these?
03:53 Hold on. Hold on.
03:55 We've got an O'Reilly-style pizza margarita right there.
03:57 That's what I eat, babe. Every time.
03:59 I eat this time right here.
04:00 Great undercarriage right there.
04:02 The zero flaw.
04:04 I give it a 9+ every time.
04:06 9+?
04:07 I swear to God, Drew.
04:08 He does all our reviews.
04:09 I swear to God. I tell him, I'm like, "Jamie, 9.4."
04:12 What would you give this one?
04:14 I don't like the New York style.
04:15 This is my pizza.
04:16 This is my pie.
04:17 I put the garlic on it, the brown sauce.
04:19 There you go.
04:20 I like this one more than this one as well.
04:23 I told you, bro.
04:25 Come on, dude. Don't be sad.
04:27 Don't be sad, friend.
04:29 Don't be sad.
04:31 The sauce, though. The sauce, man.
04:35 What do you call this one, bro?
04:37 That's our O'Reilly-style pizza margarita.
04:39 We've got a fresh mozzarella, San Marzano tomato finish with fresh basil, extra virgin olive oil.
04:44 It's like a tomato pie or tomato pizza.
04:47 It's in the style of the old school, Totono, Maldi's.
04:51 This one, I would go 8.1.
04:53 This one, I would put 8.
04:55 This one, I would go 8.
04:57 This, I prefer a little bit.
04:59 This is traditional. This is very good.
05:01 The crisp is there.
05:02 When I was saying the old world, this is almost like Trenton, New Jersey, around there.
05:09 The tomato pie era, a little bit like that, which I love because it's crispier.
05:12 That would be my choice out of these two.
05:14 You're saying Detroit's still your go-to.
05:17 I think they're all good, but our Detroit is up there with anybody in the country.
05:21 Offense alignment.
05:25 Look heavy, be light on your feet.
05:27 This is excellent.
05:29 We're going to give them this.
05:31 You're right. You're right on this.
05:34 This is by far the better slice.
05:36 We're waiting on the Detroit.
05:38 All right, Dave. This is our Detroit style.
05:40 You want somebody to hold this? Liam, will you hold this box?
05:42 I got you, buddy.
05:43 Is this going to burn? No.
05:45 Detroit. We're doing a triple.
05:47 This is again where you get in so much trouble because I'm doing so much pizza.
05:51 Now we're doing this.
05:53 What I always say about Detroit style is you've got to look like an offensive lineman.
05:56 You've got to look heavy, but be light on your feet.
05:59 Now he says he put his Detroit up against anybody in the country.
06:05 I still think almost my favorite Detroit is Detroit Pizza Company in Detroit.
06:11 Oh, yeah. Sean Randazzo.
06:13 He made a hell of a pizza.
06:14 Yeah, really, really good.
06:16 I love how you know everybody in this business.
06:18 I've been in this business a long time.
06:19 You've thrown out every name. You know everyone.
06:21 Yeah. All right, here we go.
06:23 This might burn. I've got to let it sit for a second.
06:25 It's too hot. I'm going to burn my face off.
06:27 Are you nervous over there?
06:29 Yeah.
06:30 She wants a picture with you.
06:31 Yeah, that's easy.
06:32 All right, here we go.
06:35 You've got to get the crust, baby.
06:36 I wish Ms. Pizza was here, though.
06:37 Me too.
06:38 Same.
06:39 You're the best, babe.
06:44 I got the crust. I know I'm a pro.
06:46 You're a pro. I'm a pro.
06:47 [laughter]
06:50 Woo!
06:53 It's a great Detroit sound.
06:55 You weren't kidding.
06:57 This is as good as you can have in Detroit.
07:00 Now, for me, I go to Detroit.
07:03 It maxes out at about a 7.9 for my personal taste buds,
07:06 which is what this is.
07:07 It's as good as you can go in Detroit.
07:09 I'll take it.
07:10 I would still go that because I like that style more.
07:13 I can't have it more. I'm done.
07:14 But if you like Detroit, you won't find a better Detroit.
07:19 I know. Don't flip.
07:21 I know. It's perfect.
07:23 I didn't catch it all. What's your name again?
07:25 Jamie. Jamie Culleton.
07:27 So clearly, you know, it's so weird because pizza community is weirdly small,
07:32 and guys like him, you start naming spots, he knows everybody.
07:34 He knows everybody from Nino to the guy that I just mentioned in Detroit,
07:39 everybody's small community.
07:40 I've been doing this for--
07:41 I've been going trying everybody's pizza for a year or so.
07:44 We're going to get you out to our Pizza Fest next year.
07:45 Absolutely.
07:46 As you can see, it's the best of the best.
07:47 Of course.
07:48 Yeah, so we'll get you in there.
07:49 I was there, I think, a couple days after that happened.
07:50 It's great. Great crowd, great place.
07:53 None of the great things to say.
07:55 So see, and more proof.
07:56 No matter where you go, you can get good pizza.
07:58 Who would have thought it here in CTR?
08:00 Florida does have good pizza.
08:01 Yeah, exactly.
08:02 People think it doesn't. It does.
08:03 Thank you. Great review.
08:05 Great review.
08:06 [cheers]
08:08 Nobody wants pizza.
08:09 Thank you so much.
08:10 I won.
08:11 For the record, he said, "Please don't get him here.
08:14 You won't be able to get a seat."
08:15 He told me that. He told me that.
08:17 Oh, he's here.
08:18 Nice to meet you, Chris.
08:19 I got you, buddy.
08:20 Thank you so much.
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08:27 you