Simple high quality ingredients that speak for themselves! 🍕💯

0:00 So, Joe,

0:01 what are you doing?

0:01 Yeah.

0:02 What's going on, Joe?

0:02 I'm going to show you how we make our grandma pizza.

0:06 Okay.

0:05 So, we just took the shell out of the oven.

0:08 Still, see, it's still smoking.

0:09 Of course.

0:10 I'm going to take it off the tray.

0:12 Here's our homemade fresh mozzarella.

0:14 All right.

0:17 Where we make it, Joe?

0:19 Yeah.

0:19 Everybody knows it's made in the back.

0:20 Come on.

0:22 Always.

0:22 That just by looking at it, you could tell.

0:24 If you know, you know.

0:25 You know what I mean?

0:27 A nice even distribution.

0:28 100%.

0:30 Dad, how long have we been making the fresh mozzarella homemade in the store?

0:34 Oh, it's been years.

0:37 30 years.

0:40 Wow.

0:39 Joe, come close.

0:41 Very nice peel plum tomatoes.

0:43 Very simple.

0:44 Nothing complicated.

0:46 Some fresh basil.

0:47 Come here.

0:48 Come close.

0:50 With the fresh basil, salt, pepper.

0:52 No need to add garlic and all these other seasoning.

0:55 Just keep it real simple.

0:57 And that's all you need.

0:59 And of course, you need a good quality tomato.

1:01 Oh,

1:01 100%.

1:02 That's the foundation.

1:03 That's where it starts off.

1:06 Absolutely.

1:07 All right.

1:10 Look how Look at the color of these tomatoes.

1:11 Yo, nice bright red.

1:14 Now, listen.

1:14 A simple pie like this, the tomatoes got to shine.

1:16 You know what I mean?

1:18 Nice layer of Pecorino Romano.

1:22 And Joe, always a good olive oil.

1:26 100%.

1:28 See?

1:29 Nice color.

1:29 Nice and green.

1:31 Only the best.

1:31 Huh?

1:31 You know, I could tell a good olive oil.

1:35 Number one, if it's sitting in the refrigerator, it's going to turn white.

1:40 Yeah.

1:40 Number two, try having like a little shot and as you swallow it,

1:44 you feel if you don't get feel that burning sensation in your throat,

1:47 it's not a good olive oil.

1:48 You have to get that nice burning sensation.

1:51 That's a good olive oil.

1:53 All right.

1:54 All right.

1:54 So, we're going to throw this back in.

1:56 We say make it stay another 5 to 6 minutes.

1:59 All right.

2:00 And it should be ready.

2:01 Sounds good.

2:03 How many?

2:30 You have a lot.