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  • [BIRRA MORETTI, MORE ITALIAN]

  • Grandma, who taught you how to make a pizza?

  • [PASQUALINA PINELLO, FRANK'S GRANDMA] I learned in Italy. My mother used to make it.

  • I grab the onions, the bread crumbs, the anchovies.

  • Everything nice and neat.

  • Put a little hot pepper.

  • A little bit of hot peppers.

  • And then I spread the dough. And that's how I make a pizza.

  • Where? In Baucina?

  • In Baucina and here as well.

  • Do you like Best Pizza's pizza, grandma?

  • [FRANK PINELLO, CHEF/OWNER, BEST PIZZA] Oh yeah, you like the Best Pizza!

  • The best.

  • [MUNCHIES]

  • [BEST PIZZA, WILLIAMSBURG, BROOKLYN]

  • My name is Frank Pinello and my place is Best Pizza.

  • Best Pizza's pretty much just a by-the-slice pizzeria,

  • very much a New York-style place where you can walk in

  • grab a slice of pizza, grab something to drink,

  • and be out the door in five minutes if that's what you want.

  • Lucky enough to have a 100 year old wood fire oven,

  • so we cook the big 20 inch pies in about 4 minutes.

  • Pizza time!

  • I'm just gonna go ahead and make you a white pizza.

  • It's like one of our signature pies over here.

  • When we first started making it we were playing around with like some

  • arugula and stuff like that on it, and then we decided that

  • the white pie is about the ricotta cheese, so

  • let's not, let's not do anything too crazy.

  • Let's let the ricotta cheese kinda be the star of the show.

  • And we do these caramelized onion that we let sit, you know,

  • on the raw dough and let caramelize for a long time, it's that sweetness

  • that people always keep talking about.

  • Comin' in.

  • Pizza came from Napoli, you know,

  • and when all those Southern Italian immigrants started coming over to New York,

  • everybody started opening up all these small pizzerias, and

  • kept a lot of those values of using really fresh ingredients,

  • and having really great techniques,

  • and, you know, as time went on, their sons took it over,

  • or they sold the pizzerias, and I think people started

  • realizing, oh, you know, we could just use shitty pepperoni, and

  • shitty mozzarella cheese and make a whole lot more money, you know.

  • Started realizing, man, this pizza isn't as good as it used to be.

  • So when we finally got in here it was important to me

  • to try to preserve some of those old techniques and those ideas.

  • of using the best stuff that you possibly can

  • and hope that we'll make it up.

  • I know a lot of people love pizza across the world.

  • You know what I mean? Across the country, but

  • I'm not so sure that anyone has done it better than Brooklyn.

  • Like Napoli, like anywhere. Pizza and Brooklyn go hand-in-hand.

  • I thought it would only be right to bring you to Bensonhurst, of course.

  • Filthy, filthy.

  • [BILL MEIER, DELIVERY MAN, BEST PIZZA] My partner in crime is Bill.

  • Bill's a delivery guy here, but we spend a lot of time together

  • out at the bars, so I figured I'd bring Bill along as well.

  • I've worked in pizzerias my entire life.

  • Delivery is a huge part of pizza places,

  • and the second I met Bill I knew it was a match made in heaven.

  • I've been a bike messenger since 1982.

  • I've seen Bill take 8 pies in a bag.

  • To me that's mind blowing. This guy rides a fixed gear bike

  • with no brakes on it, and sometimes...

  • and sometimes it'll be like, torrential downpour,

  • and he'll be fuckin' soaked to the bone.

  • But he gets the job done man, always gets the job done.

  • Think it was Brandon's, from Roberta's... to get you a cape.

  • -Dude. -And I was like, "Fuck yes!"

  • I told him I would totally rock the cape.

  • For me, homebase for pizza, 18th Avenue in Bensonhurst

  • old Sicilian neighborhood, and they got some great pizzerias.

  • J & V Pizza is a great by-the-slice pizzeria

  • that's on the corner of 64th Street and 18th Avenue.

  • The square slice at J & V is what they're known for.

  • As a kid I used to always go there, and you know, scrape up some change

  • grab a square slice from J & V, an Italian Ice,

  • and, you know, my afternoon was made.

  • What's up pop. Can I get a...

  • 4 squares please. Thank you papa.

  • Bill sit down. Let's eat.

  • A proper square Sicilian slice is a nice thick fluffy slice.

  • A crusty bottom, a nice fluffy middle,

  • a sauce-y, cheesy top to it.

  • So it's like three different components.

  • And when you get that ratio right...

  • you know, that's a good Sicilian slice.

  • It's pretty crunchy on the bottom, nice and fluffy in the middle,

  • The cheese is really good. You can tell like this is one of those places

  • that just kept the quality up over the years, you know what I mean?

  • You can look around and see how many pizza boxes they have.

  • And you can tell that these guys are doing really good business

  • and they're a staple in the neighborhood, so.

  • From J & V we went to DaVinci's.

  • Thank you man! Take care buddy.

  • And that was always sort of a toss up, like,

  • if we had a couple bucks in our pocket, or my grandmother maybe

  • didn't feel like cooking and wanted to order some pizzas, it was always like

  • alright, where are we going, J & V or DaVinci's?

  • -Here we are. -Wow, that was far.

  • World famous, Davinci's pizzeria.

  • [DAVINCI PIZZERIA, BENSONHURST, BROOKLYN]

  • Every classic pizzeria offers their version of a square

  • and their version of a round, and J & V for me was

  • the square slice, and DaVinci's was the round.

  • And as you can see these guys do a nice job.

  • -That's a pretty slice. -Beautiful crust.

  • Nice and thick. Let's give it a shot.

  • It's always been the same. The recipe hasn't changed.

  • [ANGELO GNERRE, OWNER, DAVINCI PIZZERIA] I just try to perfect it, you know.

  • Maybe I add a little of this, a little of that, I use different types of flour,

  • to give it that color, that consistency, that flavor,

  • that crunchiness.

  • Classic. These guys know how to do it right.

  • Yeah they do.

  • So we were feeling pretty full after DaVinci's.

  • Thank you so much man!

  • And it was only right to bring you guys to Villabate.

  • It's just like Sicily rolled up into a ball,

  • [VILLABATE ALBA BAKERY, BENSONHURST, BROOKLYN] and thrown into like a storefront.

  • They make great espresso, like really really tasty

  • and the flavor of the coffee lingers in your mouth.

  • When I work for a chef that I really love,

  • what I would do is come here and buy them a dozen cannolis.

  • and bring it to them as a treat, and the second they tasted it,

  • they knew that it was like the primo stuff, so.

  • Here you go. Sicilian-style cannoli.

  • This place does it the best.

  • Thank you very much. Grazie si!

  • Amazing.

  • Come on Bill.

  • I'm being on a TV show right now.

  • I think that it's called Munchies.

  • I lived in Brooklyn until I was about 10 years old, and then

  • my family moved out to Long Island. On the weekends we would always

  • sort of drive back to Brooklyn to spend the weekend with my grandmother.

  • [NONNA'S HOUSE, BENSONHURST, BROOKLYN] And as soon as you kind of like approach the steps,

  • you could like smell the aroma of what my grandmother's been cooking

  • for like the last 3 or 4 hours.

  • Oh yeah!

  • You know, my grandmother would buzz us in and the door would open,

  • walk down the long hallway, and that aroma starts getting a little bit more

  • strong, you know.

  • -Yes. -Hi!

  • We've arrived.

  • Shower us with hugs and kisses and then walk right through the little

  • doorway, and bam, the table would just be stocked with food.

  • -Oh wow. -You got some food?

  • Well it's 8 o'clock, and you can't keep a roomful of Italians...

  • -Thomas! -What's going on man?

  • -Hey buddy. -How are you?

  • I never imagined I would take that walk with Bill.

  • Hi! How are you?

  • Everybody sit down. Eat!

  • Oh sweet. Thank you very much.

  • Talk a lot about pizza today? This is the style of pizza that I grew up eating.

  • Country-style grandma's pizza, my grandmother stuffed this one

  • with some tomatoes, some caramelized onions,

  • possibly some anchovies in there, I haven't tasted it yet so I'm not sure

  • but this is the way we do it. Full table full of food,

  • and eat until we're stuffed.

  • My grandmother put out a lot of dishes.

  • I know she knew the camera was coming, but I'll be honest with you,

  • it's always like that.

  • This is classic Sicilian pasta.

  • Right here.

  • Put a little bit of bread crumbs as a topping, bread crumbs on top.

  • A lot of people in Sicily couldn't afford cheese as a topping,

  • so you see bread crumb pretty often on top of pasta, which

  • it's starch on starch, but like,

  • the texture combination goes really really well.

  • -That's yours no? -That's mine.

  • I'm really happy that you brought Bill with you today.

  • You like? You like?

  • Oh yeah, I love it, I love it.

  • I love you, I love him too.

  • Nonna, sit down. Go ahead and sit down.

  • He loved to eat, and he was like,

  • [STEVE PINELLO, FRANK'S FATHER] around the kitchen when my wife Diane was cooking,

  • he would actually advise us as to what, you know, spice to use,

  • every now and then, he would kind of, you know,

  • put his own two cents into it as to say.

  • My family was never rich by any means, you know what I mean,

  • we always grew up in apartments in Brooklyn, but

  • the one thing that we did right was eat.

  • The commitment to food that I think Sicilian people have in general

  • it's crazy, it's amazing, and I feel lucky that I was born into it, you know?

  • Woo-hoo! The Pinello's rock!

  • Alright, thanks again you all! It's great to see you!

  • Bill! Be careful brother!

  • Thanks a lot Bill. Keep those wheels oiled!

  • After we left grandma's house, we came back to Best Pizza.

  • And we had some friends waiting for us here, and we did a meatball pizza

  • which is starting to become a popular pie here,

  • especially towards the end of the night when people come in hammered

  • from the bars.

  • We get our meat from Pat LeFreda,

  • it's 50% rib, 50% brisket.

  • All that fat is flavor.

  • So we wanna make sure we get all that nice beautiful clear fat

  • mixed in with those meatballs and back on top of the pizza.

  • Pizza is like the perfect accompaniment for drinking.

  • You come into a pizzeria, you have a few beers,

  • some pizza, you get yourself a nice base before you go out to the bar,

  • and you usually get hungry at the end of the night, you know,

  • and if you're done partying with your buds coming back and

  • having a nice fresh pie out of the over is, to me it's like...

  • you can't go wrong. It's beautiful.

  • Who needs napkins?

  • Nonna what are you, pounding?

  • To my grandfather Nonnu, we miss, you get better.

  • Indeed.

  • To Munchies. Uno, due, tre...

  • Salud! Viva!

  • Thank you Munchies!

  • Viva Santa Fortunata! Viva!

  • Salud! Viva!

[BIRRA MORETTI, MORE ITALIAN]

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Munchies 布魯克林最熱門的比薩店 - Munchies: 最好的比薩店 (マンチーズ ブルックリンで話題のピザ屋 - Munchies: Best Pizza)

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    阿多賓 發佈於 2021 年 01 月 14 日
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