WEBVTT 00:00:00.000 --> 00:00:04.844 align:middle line:90% 00:00:04.844 --> 00:00:05.760 align:middle line:90% SPEAKER 1: Visiting... 00:00:05.760 --> 00:00:08.010 align:middle line:84% With Huell Howser is made possible 00:00:08.010 --> 00:00:11.490 align:middle line:84% through a generous grant from the Ralph M Parsons Foundation. 00:00:11.490 --> 00:00:13.739 align:middle line:90% 00:00:13.739 --> 00:00:15.280 align:middle line:84% HUELL HOWSER: Well, hello, everybody. 00:00:15.280 --> 00:00:16.300 align:middle line:90% I'm Huell Howser. 00:00:16.300 --> 00:00:19.360 align:middle line:90% Get ready for a pizza adventure. 00:00:19.360 --> 00:00:21.070 align:middle line:84% Well, actually, this adventure is 00:00:21.070 --> 00:00:23.830 align:middle line:84% as much about history and tradition 00:00:23.830 --> 00:00:26.680 align:middle line:90% as it is about pizza itself. 00:00:26.680 --> 00:00:29.800 align:middle line:84% Now, right now, I'm standing in front of the Village Pizzeria 00:00:29.800 --> 00:00:31.940 align:middle line:90% here on Larchmont Boulevard. 00:00:31.940 --> 00:00:33.850 align:middle line:84% This is just about my favorite place 00:00:33.850 --> 00:00:37.040 align:middle line:84% to get pizza anywhere in Los Angeles. 00:00:37.040 --> 00:00:40.150 align:middle line:84% And when you go in this pizzeria, 00:00:40.150 --> 00:00:43.840 align:middle line:90% you're getting the real thing. 00:00:43.840 --> 00:00:47.880 align:middle line:84% OK, we are inside the Village Pizzeria, 00:00:47.880 --> 00:00:50.529 align:middle line:84% and a crowded right here it is here. 00:00:50.529 --> 00:00:52.570 align:middle line:84% Steve, you like to see people in here, don't you? 00:00:52.570 --> 00:00:53.800 align:middle line:90% STEVE COHEN: Every day, yes. 00:00:53.800 --> 00:00:54.190 align:middle line:90% This is what we're here for. 00:00:54.190 --> 00:00:55.410 align:middle line:84% HUELL HOWSER: All right, Steve, I've 00:00:55.410 --> 00:00:57.820 align:middle line:84% been coming here-- how many years has this place been here 00:00:57.820 --> 00:00:58.778 align:middle line:90% on Larchmont Boulevard? 00:00:58.778 --> 00:00:59.890 align:middle line:90% STEVE COHEN: 10 years. 00:00:59.890 --> 00:01:02.125 align:middle line:84% HUELL HOWSER: And you came here originally from? 00:01:02.125 --> 00:01:03.250 align:middle line:90% STEVE COHEN: San Francisco. 00:01:03.250 --> 00:01:06.490 align:middle line:84% HUELL HOWSER: OK, so your claim to fame 00:01:06.490 --> 00:01:09.380 align:middle line:84% is that you make the best pizzas around. 00:01:09.380 --> 00:01:12.730 align:middle line:84% And the reason they're so good, the reason so 00:01:12.730 --> 00:01:17.200 align:middle line:84% many people swear by them is why? 00:01:17.200 --> 00:01:18.940 align:middle line:84% STEVE COHEN: We feel it's a history. 00:01:18.940 --> 00:01:21.142 align:middle line:84% We've been open as a company since 1979, 00:01:21.142 --> 00:01:22.600 align:middle line:84% but we do it the old fashioned way. 00:01:22.600 --> 00:01:23.100 align:middle line:90% We do. 00:01:23.100 --> 00:01:25.570 align:middle line:84% HUELL HOWSER: Yeah, the old fashioned way 00:01:25.570 --> 00:01:28.792 align:middle line:90% that goes way back before 1979. 00:01:28.792 --> 00:01:31.330 align:middle line:84% STEVE COHEN: Yeah, back in the day, back in New York-- 00:01:31.330 --> 00:01:34.050 align:middle line:84% you know, there's a difference between Italy and Brooklyn. 00:01:34.050 --> 00:01:36.470 align:middle line:84% But we'll deal with that, perhaps, at another time. 00:01:36.470 --> 00:01:39.000 align:middle line:84% But it's still the essence of hand-spun dough 00:01:39.000 --> 00:01:42.220 align:middle line:84% and hand-rolling and then hand-preparing the pizza. 00:01:42.220 --> 00:01:45.800 align:middle line:84% HUELL HOWSER: So it's all about the fact that it's handmade. 00:01:45.800 --> 00:01:48.460 align:middle line:84% There's nothing here that you get 00:01:48.460 --> 00:01:51.637 align:middle line:84% frozen or prepared somewhere else as far as the dough. 00:01:51.637 --> 00:01:53.470 align:middle line:84% STEVE COHEN: Well, it's-- no, not the dough. 00:01:53.470 --> 00:01:54.430 align:middle line:90% Dough's all fresh, yes. 00:01:54.430 --> 00:01:54.710 align:middle line:90% Yes. 00:01:54.710 --> 00:01:55.365 align:middle line:84% HUELL HOWSER: [INAUDIBLE] all of that. 00:01:55.365 --> 00:01:56.430 align:middle line:90% That's done right here. 00:01:56.430 --> 00:01:57.430 align:middle line:90% STEVE COHEN: Yeah, yeah. 00:01:57.430 --> 00:02:01.810 align:middle line:84% Water, yeast, sugar, salt, flour. 00:02:01.810 --> 00:02:03.790 align:middle line:84% Mix it together, and this is what 00:02:03.790 --> 00:02:05.862 align:middle line:90% we yield for the last 28 years. 00:02:05.862 --> 00:02:08.320 align:middle line:84% HUELL HOWSER: All right, you've been doing it for 28 years, 00:02:08.320 --> 00:02:10.112 align:middle line:84% but this is the way pizzas have been made-- 00:02:10.112 --> 00:02:11.861 align:middle line:84% STEVE COHEN: For a long time, a long time. 00:02:11.861 --> 00:02:13.390 align:middle line:90% HUELL HOWSER: --for a long time. 00:02:13.390 --> 00:02:15.940 align:middle line:84% And that's what we're getting ready to see firsthand 00:02:15.940 --> 00:02:17.200 align:middle line:90% right now. 00:02:17.200 --> 00:02:20.710 align:middle line:84% OK, we're going to the back of the Village Pizzeria, 00:02:20.710 --> 00:02:24.790 align:middle line:84% because as much energy as there is going on out here, 00:02:24.790 --> 00:02:30.560 align:middle line:84% we're here to visit the place where it really happens. 00:02:30.560 --> 00:02:31.092 align:middle line:90% Carlos. 00:02:31.092 --> 00:02:32.300 align:middle line:90% CARLOS: Hi, nice to meet you. 00:02:32.300 --> 00:02:35.080 align:middle line:84% HUELL HOWSER: We've been wanting to meet you all day. 00:02:35.080 --> 00:02:40.570 align:middle line:84% And Steve, this is where all of that originality takes place. 00:02:40.570 --> 00:02:45.250 align:middle line:84% You and Carlos are going to make for us the dough 00:02:45.250 --> 00:02:47.560 align:middle line:90% the original way it was done. 00:02:47.560 --> 00:02:50.004 align:middle line:84% STEVE COHEN: We do it fresh every night for the next day, 00:02:50.004 --> 00:02:52.420 align:middle line:84% and we can't do a thing without this workhorse right here. 00:02:52.420 --> 00:02:53.125 align:middle line:90% HUELL HOWSER: All right. 00:02:53.125 --> 00:02:54.092 align:middle line:90% Let's get to work here. 00:02:54.092 --> 00:02:54.800 align:middle line:90% What have we got? 00:02:54.800 --> 00:02:55.486 align:middle line:84% STEVE COHEN: First thing we'll do 00:02:55.486 --> 00:02:58.210 align:middle line:84% is we've got to pour in the yeast in the water that's 00:02:58.210 --> 00:03:00.030 align:middle line:90% already been dissolved. 00:03:00.030 --> 00:03:00.870 align:middle line:90% Carlos is-- 00:03:00.870 --> 00:03:01.870 align:middle line:90% HUELL HOWSER: And water. 00:03:01.870 --> 00:03:03.580 align:middle line:84% STEVE COHEN: Yeah, it's live yeast 00:03:03.580 --> 00:03:05.222 align:middle line:90% as opposed to powdered yeast. 00:03:05.222 --> 00:03:05.930 align:middle line:90% HUELL HOWSER: OK. 00:03:05.930 --> 00:03:08.170 align:middle line:84% STEVE COHEN: And then we've-- it's very active. 00:03:08.170 --> 00:03:10.870 align:middle line:84% So we're going to go in with a cup of-- a little bit of sugar. 00:03:10.870 --> 00:03:11.390 align:middle line:90% HUELL HOWSER: Sugar. 00:03:11.390 --> 00:03:13.060 align:middle line:84% STEVE COHEN: And a little bit of salt. 00:03:13.060 --> 00:03:14.380 align:middle line:90% HUELL HOWSER: And salt. 00:03:14.380 --> 00:03:17.190 align:middle line:84% STEVE COHEN: Then we're going to mix with the whisker. 00:03:17.190 --> 00:03:18.920 align:middle line:84% HUELL HOWSER: OK, so we're mixing-- 00:03:18.920 --> 00:03:20.878 align:middle line:84% STEVE COHEN: You're going to break all that up. 00:03:20.878 --> 00:03:23.140 align:middle line:84% HUELL HOWSER: --sugar, salt, yeast, and water. 00:03:23.140 --> 00:03:24.340 align:middle line:84% STEVE COHEN: Temperature-controlled water-- 00:03:24.340 --> 00:03:24.820 align:middle line:90% very important. 00:03:24.820 --> 00:03:26.200 align:middle line:84% HUELL HOWSER: What do you mean "temperature-controlled?" 00:03:26.200 --> 00:03:27.760 align:middle line:84% STEVE COHEN: It's got to be at a specific temperature. 00:03:27.760 --> 00:03:28.600 align:middle line:90% Too cold, no good. 00:03:28.600 --> 00:03:29.537 align:middle line:90% Too hot, no good. 00:03:29.537 --> 00:03:31.120 align:middle line:84% HUELL HOWSER: All right, I'm learning. 00:03:31.120 --> 00:03:31.790 align:middle line:90% I'm learning. 00:03:31.790 --> 00:03:32.740 align:middle line:90% Now wait a minute. 00:03:32.740 --> 00:03:33.320 align:middle line:90% What's-- 00:03:33.320 --> 00:03:34.930 align:middle line:84% STEVE COHEN: Now Carlos is going to put in some oil. 00:03:34.930 --> 00:03:36.760 align:middle line:84% HUELL HOWSER: Let's look at this oil here. 00:03:36.760 --> 00:03:38.260 align:middle line:84% STEVE COHEN: Extra virgin olive oil. 00:03:38.260 --> 00:03:39.970 align:middle line:84% HUELL HOWSER: Extra virgin olive oil. 00:03:39.970 --> 00:03:40.930 align:middle line:84% STEVE COHEN: It gives a little body. 00:03:40.930 --> 00:03:42.310 align:middle line:84% I'm not going to tell you everything that everything 00:03:42.310 --> 00:03:43.510 align:middle line:90% does, but there it goes. 00:03:43.510 --> 00:03:46.814 align:middle line:84% HUELL HOWSER: All right, there it goes. 00:03:46.814 --> 00:03:49.300 align:middle line:90% STEVE COHEN: Now we hook up. 00:03:49.300 --> 00:03:51.260 align:middle line:90% HUELL HOWSER: Now what is this? 00:03:51.260 --> 00:03:52.284 align:middle line:90% What is this? 00:03:52.284 --> 00:03:53.575 align:middle line:90% STEVE COHEN: This is just the-- 00:03:53.575 --> 00:03:54.290 align:middle line:90% mixer blade. 00:03:54.290 --> 00:03:55.189 align:middle line:90% That's our flour. 00:03:55.189 --> 00:03:56.730 align:middle line:84% HUELL HOWSER: Do we put the flour in? 00:03:56.730 --> 00:03:58.563 align:middle line:84% STEVE COHEN: No, we got to mix a little bit, 00:03:58.563 --> 00:04:00.370 align:middle line:90% make everything go a little bit. 00:04:00.370 --> 00:04:02.860 align:middle line:84% HUELL HOWSER: So you're just mixing all this liquid right 00:04:02.860 --> 00:04:03.610 align:middle line:90% now. 00:04:03.610 --> 00:04:05.568 align:middle line:84% STEVE COHEN: We're just getting everything kind 00:04:05.568 --> 00:04:07.510 align:middle line:90% of going a little bit. 00:04:07.510 --> 00:04:10.580 align:middle line:84% Get everything moving along a little bit. 00:04:10.580 --> 00:04:12.610 align:middle line:90% HUELL HOWSER: OK, there-- 00:04:12.610 --> 00:04:17.230 align:middle line:84% well, I hate to tell you, but that's not very exciting. 00:04:17.230 --> 00:04:18.399 align:middle line:90% I thought we were going to-- 00:04:18.399 --> 00:04:19.149 align:middle line:90% STEVE COHEN: Yeah. 00:04:19.149 --> 00:04:19.360 align:middle line:90% Get ready. 00:04:19.360 --> 00:04:20.640 align:middle line:84% You're going to see it all come together. 00:04:20.640 --> 00:04:22.620 align:middle line:84% HUELL HOWSER: So why are you-- you're just mixing-- 00:04:22.620 --> 00:04:24.280 align:middle line:84% STEVE COHEN: Yeah, we just kind of let everything sit. 00:04:24.280 --> 00:04:26.800 align:middle line:84% The sugar, the water, the salt, the oil kind of sits, 00:04:26.800 --> 00:04:28.450 align:middle line:84% does its little pre-chemistry, and then 00:04:28.450 --> 00:04:29.950 align:middle line:84% we've got to get the flour in there, 00:04:29.950 --> 00:04:31.699 align:middle line:84% and then you'll see it all dance together, 00:04:31.699 --> 00:04:33.580 align:middle line:84% and in about 12 to 15 minutes, we'll 00:04:33.580 --> 00:04:36.220 align:middle line:84% have a beautiful ball of dough getting ready to make some, 00:04:36.220 --> 00:04:37.850 align:middle line:90% and you'll see how we do that. 00:04:37.850 --> 00:04:42.260 align:middle line:84% HUELL HOWSER: And here comes the flour part of it-- 00:04:42.260 --> 00:04:46.180 align:middle line:90% a whole, big bag of flour. 00:04:46.180 --> 00:04:47.920 align:middle line:90% Now is this just regular flour? 00:04:47.920 --> 00:04:49.420 align:middle line:84% STEVE COHEN: This is specific flour. 00:04:49.420 --> 00:04:50.378 align:middle line:90% It's not baker's flour. 00:04:50.378 --> 00:04:52.420 align:middle line:84% It's not the same flour used in a bakery. 00:04:52.420 --> 00:04:55.792 align:middle line:84% It's a pizza blended flour, which, again, I can't tell you 00:04:55.792 --> 00:04:58.000 align:middle line:84% what it is, because it's a little different than what 00:04:58.000 --> 00:04:58.780 align:middle line:90% everybody else. 00:04:58.780 --> 00:05:01.850 align:middle line:84% HUELL HOWSER: All right, we're going to close it up. 00:05:01.850 --> 00:05:04.550 align:middle line:90% And turn it on again. 00:05:04.550 --> 00:05:06.150 align:middle line:90% Wow, this is-- 00:05:06.150 --> 00:05:07.409 align:middle line:90% STEVE COHEN: 15. 00:05:07.409 --> 00:05:08.450 align:middle line:90% HUELL HOWSER: Here we go. 00:05:08.450 --> 00:05:10.536 align:middle line:90% Push that button. 00:05:10.536 --> 00:05:11.500 align:middle line:90% STEVE COHEN: OK, ready? 00:05:11.500 --> 00:05:13.082 align:middle line:90% HUELL HOWSER: There it goes. 00:05:13.082 --> 00:05:15.640 align:middle line:84% STEVE COHEN: Now this, as you see it, in 15 minutes 00:05:15.640 --> 00:05:18.400 align:middle line:84% will be a beautiful ball of pizza dough. 00:05:18.400 --> 00:05:22.889 align:middle line:84% You can't see it right now, but you'll see it in 15 minutes. 00:05:22.889 --> 00:05:23.680 align:middle line:90% HUELL HOWSER: Boom. 00:05:23.680 --> 00:05:24.469 align:middle line:90% There it goes. 00:05:24.469 --> 00:05:25.510 align:middle line:90% STEVE COHEN: There it is. 00:05:25.510 --> 00:05:28.100 align:middle line:84% HUELL HOWSER: OK, now we've taken it out of the mixer, 00:05:28.100 --> 00:05:29.869 align:middle line:90% about 15 minutes of mixing. 00:05:29.869 --> 00:05:30.660 align:middle line:90% STEVE COHEN: Right. 00:05:30.660 --> 00:05:32.535 align:middle line:84% HUELL HOWSER: And this is your ball of dough. 00:05:32.535 --> 00:05:34.034 align:middle line:84% STEVE COHEN: This is where we start, 00:05:34.034 --> 00:05:35.710 align:middle line:84% and then we knife, we portion, and we 00:05:35.710 --> 00:05:39.730 align:middle line:84% weigh to our desired being a 14-inch, 16-inch, 18-inch. 00:05:39.730 --> 00:05:42.280 align:middle line:84% We make Sicilians and nine-inch individuals, 00:05:42.280 --> 00:05:44.410 align:middle line:84% so every one is a different weight we make fresh. 00:05:44.410 --> 00:05:45.730 align:middle line:84% HUELL HOWSER: OK, so let's see what you're doing. 00:05:45.730 --> 00:05:45.930 align:middle line:84% STEVE COHEN: So today we're going 00:05:45.930 --> 00:05:49.000 align:middle line:84% to make 18-inch, which goes to the house pies. 00:05:49.000 --> 00:05:52.270 align:middle line:84% That's the biggest size we make and the 18-inch to go 00:05:52.270 --> 00:05:53.674 align:middle line:90% for the house and for delivery. 00:05:53.674 --> 00:05:55.340 align:middle line:84% HUELL HOWSER: OK, so what are you doing? 00:05:55.340 --> 00:05:56.180 align:middle line:84% You're just weighing it over there? 00:05:56.180 --> 00:05:58.263 align:middle line:84% STEVE COHEN: Yeah, we're just where we want to be, 00:05:58.263 --> 00:06:00.170 align:middle line:90% just below the 18 ounces. 00:06:00.170 --> 00:06:01.670 align:middle line:84% HUELL HOWSER: All right, now Carlos, 00:06:01.670 --> 00:06:02.930 align:middle line:90% you're getting in there, too. 00:06:02.930 --> 00:06:04.010 align:middle line:90% STEVE COHEN: Yeah. 00:06:04.010 --> 00:06:05.320 align:middle line:90% HUELL HOWSER: Oh, Carlos. 00:06:05.320 --> 00:06:07.560 align:middle line:84% Look at-- look at what Carlos is doing. 00:06:07.560 --> 00:06:11.030 align:middle line:90% 00:06:11.030 --> 00:06:12.470 align:middle line:90% Wow. 00:06:12.470 --> 00:06:14.010 align:middle line:84% STEVE COHEN: That's where it all is. 00:06:14.010 --> 00:06:14.930 align:middle line:90% This is it, Huell. 00:06:14.930 --> 00:06:17.840 align:middle line:84% HUELL HOWSER: Now this is what you expect to see-- 00:06:17.840 --> 00:06:19.310 align:middle line:90% STEVE COHEN: This is it. 00:06:19.310 --> 00:06:20.825 align:middle line:90% HUELL HOWSER: --is this. 00:06:20.825 --> 00:06:24.952 align:middle line:90% Look at the way he does that. 00:06:24.952 --> 00:06:25.512 align:middle line:90% Wow. 00:06:25.512 --> 00:06:26.845 align:middle line:90% STEVE COHEN: [INAUDIBLE] double. 00:06:26.845 --> 00:06:28.380 align:middle line:90% HUELL HOWSER: Look how he does-- 00:06:28.380 --> 00:06:28.880 align:middle line:90% what? 00:06:28.880 --> 00:06:29.909 align:middle line:90% He does doubles? 00:06:29.909 --> 00:06:31.700 align:middle line:84% STEVE COHEN: Two guys-- they have a contest 00:06:31.700 --> 00:06:34.400 align:middle line:84% who does them faster and who can do doubles with left hand, 00:06:34.400 --> 00:06:35.460 align:middle line:90% right hand. 00:06:35.460 --> 00:06:37.390 align:middle line:84% HUELL HOWSER: Wow, this is very-- 00:06:37.390 --> 00:06:39.050 align:middle line:90% boy, it's a very-- 00:06:39.050 --> 00:06:41.780 align:middle line:84% he's really throwing that down on there. 00:06:41.780 --> 00:06:44.105 align:middle line:84% STEVE COHEN: He developed really strong arms, forearms. 00:06:44.105 --> 00:06:46.480 align:middle line:84% HUELL HOWSER: Where did you learn how to do this, Carlos? 00:06:46.480 --> 00:06:48.800 align:middle line:84% STEVE COHEN: Well, it's my teacher right here. 00:06:48.800 --> 00:06:50.470 align:middle line:90% HUELL HOWSER: Oh, OK. 00:06:50.470 --> 00:06:51.740 align:middle line:90% Wow. 00:06:51.740 --> 00:06:53.930 align:middle line:84% Now this looks like the way it would have been 00:06:53.930 --> 00:06:55.331 align:middle line:90% done hundreds of years ago. 00:06:55.331 --> 00:06:56.330 align:middle line:90% STEVE COHEN: Same style. 00:06:56.330 --> 00:06:58.222 align:middle line:84% You probably had, back in the day, 00:06:58.222 --> 00:06:59.930 align:middle line:84% the restaurants that probably didn't even 00:06:59.930 --> 00:07:01.160 align:middle line:84% weigh it, because the guys were so 00:07:01.160 --> 00:07:03.200 align:middle line:84% good at what they were doing, they didn't have to scale it. 00:07:03.200 --> 00:07:03.740 align:middle line:90% They knew. 00:07:03.740 --> 00:07:04.610 align:middle line:90% They knew that feel. 00:07:04.610 --> 00:07:06.100 align:middle line:84% HUELL HOWSER: So they knew from the feel of it. 00:07:06.100 --> 00:07:07.100 align:middle line:90% STEVE COHEN: Absolutely 00:07:07.100 --> 00:07:07.850 align:middle line:90% HUELL HOWSER: Wow. 00:07:07.850 --> 00:07:09.486 align:middle line:84% This is really something to watch. 00:07:09.486 --> 00:07:11.860 align:middle line:84% STEVE COHEN: Any good baker will tell you the same thing. 00:07:11.860 --> 00:07:12.651 align:middle line:90% They don't measure. 00:07:12.651 --> 00:07:14.970 align:middle line:84% They throw a pinch of this and a pinch of that. 00:07:14.970 --> 00:07:16.784 align:middle line:84% HUELL HOWSER: Now how many of these-- 00:07:16.784 --> 00:07:17.950 align:middle line:90% STEVE COHEN: We go through-- 00:07:17.950 --> 00:07:20.010 align:middle line:90% we make about 300 a night. 00:07:20.010 --> 00:07:21.130 align:middle line:90% HUELL HOWSER: 300 balls-- 00:07:21.130 --> 00:07:22.720 align:middle line:90% STEVE COHEN: All assorted size. 00:07:22.720 --> 00:07:25.610 align:middle line:84% HUELL HOWSER: --of dough and the different sizes of dough 00:07:25.610 --> 00:07:28.880 align:middle line:84% would be for the different sizes of pizza. 00:07:28.880 --> 00:07:31.040 align:middle line:84% STEVE COHEN: Yeah, and we go through about average 00:07:31.040 --> 00:07:33.030 align:middle line:90% of 250 to 300 a day. 00:07:33.030 --> 00:07:33.780 align:middle line:90% HUELL HOWSER: Wow. 00:07:33.780 --> 00:07:34.340 align:middle line:90% Wow. 00:07:34.340 --> 00:07:38.800 align:middle line:84% This is really something just to watch this in action. 00:07:38.800 --> 00:07:41.161 align:middle line:84% This-- see, this is what I wanted to see. 00:07:41.161 --> 00:07:41.660 align:middle line:90% This is-- 00:07:41.660 --> 00:07:42.180 align:middle line:84% STEVE COHEN: Want to see doubles? 00:07:42.180 --> 00:07:43.360 align:middle line:84% HUELL HOWSER: What do you mean doubles? 00:07:43.360 --> 00:07:44.693 align:middle line:90% STEVE COHEN: Double arm rolling. 00:07:44.693 --> 00:07:46.580 align:middle line:84% You want to see double arm rolling? 00:07:46.580 --> 00:07:48.035 align:middle line:90% Cesar, come here. 00:07:48.035 --> 00:07:50.840 align:middle line:84% HUELL HOWSER: What do you got going here? 00:07:50.840 --> 00:07:53.805 align:middle line:90% STEVE COHEN: Come on back. 00:07:53.805 --> 00:07:55.430 align:middle line:84% HUELL HOWSER: OK, we're doing a double. 00:07:55.430 --> 00:07:56.513 align:middle line:90% STEVE COHEN: Here's Cesar. 00:07:56.513 --> 00:08:02.180 align:middle line:90% 00:08:02.180 --> 00:08:03.980 align:middle line:90% HUELL HOWSER: Oh, a double. 00:08:03.980 --> 00:08:10.040 align:middle line:90% 00:08:10.040 --> 00:08:11.862 align:middle line:90% Two at one time. 00:08:11.862 --> 00:08:15.638 align:middle line:90% 00:08:15.638 --> 00:08:17.670 align:middle line:84% The way you threw that out there, I thought 00:08:17.670 --> 00:08:19.050 align:middle line:90% you wanted him to do a triple. 00:08:19.050 --> 00:08:20.590 align:middle line:84% STEVE COHEN: A triple-- if he had three arms, 00:08:20.590 --> 00:08:21.715 align:middle line:90% I bet he could if he would. 00:08:21.715 --> 00:08:23.320 align:middle line:90% I know he'd try. 00:08:23.320 --> 00:08:27.800 align:middle line:90% HUELL HOWSER: Wow, look at this. 00:08:27.800 --> 00:08:28.864 align:middle line:90% That's hard to do. 00:08:28.864 --> 00:08:30.280 align:middle line:84% STEVE COHEN: Yeah, I can't do two, 00:08:30.280 --> 00:08:32.330 align:middle line:84% and I've been in it for 16 years. 00:08:32.330 --> 00:08:34.820 align:middle line:84% And Huell, I'll have you know, this part of the evening 00:08:34.820 --> 00:08:37.130 align:middle line:84% is a Larchmont favorite, because there's 00:08:37.130 --> 00:08:39.700 align:middle line:84% a lot of kids who come back here, know we make 00:08:39.700 --> 00:08:41.632 align:middle line:90% dough between 7:00 and 9:00-- 00:08:41.632 --> 00:08:42.590 align:middle line:90% HUELL HOWSER: At night. 00:08:42.590 --> 00:08:43.370 align:middle line:84% STEVE COHEN: At night, every night, and they 00:08:43.370 --> 00:08:44.037 align:middle line:90% want this stuff. 00:08:44.037 --> 00:08:45.328 align:middle line:90% HUELL HOWSER: A piece of dough. 00:08:45.328 --> 00:08:46.760 align:middle line:90% STEVE COHEN: This is play dough. 00:08:46.760 --> 00:08:48.664 align:middle line:90% This is where it started, Huell. 00:08:48.664 --> 00:08:50.080 align:middle line:84% HUELL HOWSER: It is like Play-Doh. 00:08:50.080 --> 00:08:51.500 align:middle line:84% STEVE COHEN: We encourage them-- they can't eat it, 00:08:51.500 --> 00:08:52.458 align:middle line:90% because it will expand. 00:08:52.458 --> 00:08:55.146 align:middle line:84% It's dangerous, but they could take it home, roll it up, 00:08:55.146 --> 00:08:57.520 align:middle line:84% put it in the refrigerator, they can make a little bagel, 00:08:57.520 --> 00:08:59.390 align:middle line:84% and in the morning, they can have a bagel for breakfast. 00:08:59.390 --> 00:09:00.700 align:middle line:90% HUELL HOWSER: It's very sticky. 00:09:00.700 --> 00:09:03.010 align:middle line:84% STEVE COHEN: Well, it's the texture 00:09:03.010 --> 00:09:05.990 align:middle line:84% of the gluten, the high gluten in the flour, 00:09:05.990 --> 00:09:09.710 align:middle line:84% and, again, the yield of the water and the temperature-- 00:09:09.710 --> 00:09:11.720 align:middle line:84% everything brings [? toward. ?] Sometimes it's 00:09:11.720 --> 00:09:13.629 align:middle line:90% stickier, silky, if you will. 00:09:13.629 --> 00:09:14.420 align:middle line:90% HUELL HOWSER: Yeah. 00:09:14.420 --> 00:09:15.170 align:middle line:90% STEVE COHEN: Yeah. 00:09:15.170 --> 00:09:18.080 align:middle line:84% So it really-- how we put it together is how it comes out. 00:09:18.080 --> 00:09:19.550 align:middle line:84% HUELL HOWSER: Yeah, there's the finished product 00:09:19.550 --> 00:09:20.160 align:middle line:90% right over here. 00:09:20.160 --> 00:09:21.540 align:middle line:84% STEVE COHEN: Now he's going to oil them. 00:09:21.540 --> 00:09:23.180 align:middle line:84% HUELL HOWSER: What do you mean "oil them?" 00:09:23.180 --> 00:09:23.840 align:middle line:84% STEVE COHEN: You want to oil them, because they're 00:09:23.840 --> 00:09:24.670 align:middle line:90% going to rise now. 00:09:24.670 --> 00:09:26.420 align:middle line:84% Now all your chemistry is going to happen, 00:09:26.420 --> 00:09:28.774 align:middle line:84% so the oil will prevent them from drying out, 00:09:28.774 --> 00:09:31.190 align:middle line:84% will keep a good lubrication on them when they're sleeping 00:09:31.190 --> 00:09:31.970 align:middle line:90% tonight. 00:09:31.970 --> 00:09:34.347 align:middle line:84% And then they'll go into the proof tins. 00:09:34.347 --> 00:09:36.680 align:middle line:84% HUELL HOWSER: What do you mean "while they're sleeping?" 00:09:36.680 --> 00:09:38.270 align:middle line:84% STEVE COHEN: While they're sleeping-- we make it fresh, 00:09:38.270 --> 00:09:39.895 align:middle line:84% so it's going to be used tomorrow. 00:09:39.895 --> 00:09:41.186 align:middle line:90% HUELL HOWSER: So wait a minute. 00:09:41.186 --> 00:09:42.770 align:middle line:84% You put these oiled dough balls-- 00:09:42.770 --> 00:09:44.250 align:middle line:84% STEVE COHEN: Balls-- we'll push them down. 00:09:44.250 --> 00:09:45.200 align:middle line:84% HUELL HOWSER: Look at this, camera. 00:09:45.200 --> 00:09:46.320 align:middle line:90% This is fascinating. 00:09:46.320 --> 00:09:47.932 align:middle line:90% So you're pushing it down. 00:09:47.932 --> 00:09:49.890 align:middle line:84% STEVE COHEN: That's proof-- we proof our dough, 00:09:49.890 --> 00:09:51.870 align:middle line:84% so it's a multiple proof process. 00:09:51.870 --> 00:09:52.400 align:middle line:84% HUELL HOWSER: You put it in here. 00:09:52.400 --> 00:09:53.010 align:middle line:90% STEVE COHEN: We put them in. 00:09:53.010 --> 00:09:54.090 align:middle line:84% HUELL HOWSER: And you put it to sleep. 00:09:54.090 --> 00:09:54.670 align:middle line:90% STEVE COHEN: Good night. 00:09:54.670 --> 00:09:56.240 align:middle line:84% HUELL HOWSER: Let's do one more of these. 00:09:56.240 --> 00:09:58.031 align:middle line:84% STEVE COHEN: So the whole batch will go in. 00:09:58.031 --> 00:10:00.274 align:middle line:84% They're wrapped in piles of nine. 00:10:00.274 --> 00:10:01.940 align:middle line:84% HUELL HOWSER: Oh, look how he does that. 00:10:01.940 --> 00:10:03.470 align:middle line:90% He just puts the oil right on. 00:10:03.470 --> 00:10:05.210 align:middle line:84% STEVE COHEN: We have an assembly line that everybody knows 00:10:05.210 --> 00:10:06.567 align:middle line:90% their job, and we just go. 00:10:06.567 --> 00:10:08.900 align:middle line:84% And then it gets faster, and you see how fast we can go. 00:10:08.900 --> 00:10:10.914 align:middle line:90% HUELL HOWSER: Work it. 00:10:10.914 --> 00:10:11.580 align:middle line:90% Look at this. 00:10:11.580 --> 00:10:15.126 align:middle line:90% So there's an assembly line. 00:10:15.126 --> 00:10:15.626 align:middle line:90% Ha! 00:10:15.626 --> 00:10:19.378 align:middle line:90% 00:10:19.378 --> 00:10:23.090 align:middle line:84% STEVE COHEN: And in this case, you will have 10 stacks of 18s 00:10:23.090 --> 00:10:27.740 align:middle line:84% and 15 stacks of 14s and 13 stacks of 16s, 00:10:27.740 --> 00:10:32.180 align:middle line:84% and you'll add them up, and we'll have made 275 of these. 00:10:32.180 --> 00:10:35.570 align:middle line:84% And we rack them in the walk-in, and tomorrow morning, Martin 00:10:35.570 --> 00:10:38.261 align:middle line:84% will come in, and he'll take out the day's stacks. 00:10:38.261 --> 00:10:40.010 align:middle line:84% HUELL HOWSER: After they've been sleeping. 00:10:40.010 --> 00:10:41.000 align:middle line:90% STEVE COHEN: Cold. 00:10:41.000 --> 00:10:43.100 align:middle line:84% Now they're going to be in room temperature, 00:10:43.100 --> 00:10:45.290 align:middle line:84% where they're going to rise up again, as dough 00:10:45.290 --> 00:10:46.760 align:middle line:90% does at room temperature. 00:10:46.760 --> 00:10:48.885 align:middle line:84% Then we proof them down again, and then there's 00:10:48.885 --> 00:10:51.260 align:middle line:84% a couple of secrets of Village Pizzeria of how many times 00:10:51.260 --> 00:10:52.130 align:middle line:90% we proof our dough. 00:10:52.130 --> 00:10:52.310 align:middle line:90% HUELL HOWSER: Here. 00:10:52.310 --> 00:10:53.930 align:middle line:84% Let's open this up and look at this. 00:10:53.930 --> 00:10:54.922 align:middle line:90% This is sleeping dough. 00:10:54.922 --> 00:10:56.755 align:middle line:84% STEVE COHEN: This is going to say goodnight. 00:10:56.755 --> 00:10:58.254 align:middle line:90% HUELL HOWSER: We put the top on. 00:10:58.254 --> 00:11:00.920 align:middle line:84% STEVE COHEN: And then the racks, and he'll take the whole stack, 00:11:00.920 --> 00:11:02.940 align:middle line:84% and you'll see the stack line in the walk-in, 00:11:02.940 --> 00:11:04.654 align:middle line:90% if you'd like to go in there. 00:11:04.654 --> 00:11:06.589 align:middle line:90% HUELL HOWSER: Sh. 00:11:06.589 --> 00:11:07.089 align:middle line:90% Sh. 00:11:07.089 --> 00:11:11.472 align:middle line:90% 00:11:11.472 --> 00:11:12.915 align:middle line:90% STEVE COHEN: They're sleeping. 00:11:12.915 --> 00:11:15.692 align:middle line:84% HUELL HOWSER: The sleeping pizza dough. 00:11:15.692 --> 00:11:16.650 align:middle line:90% STEVE COHEN: That's it. 00:11:16.650 --> 00:11:17.430 align:middle line:90% That's where they are. 00:11:17.430 --> 00:11:18.450 align:middle line:84% HUELL HOWSER: They'll be there all night. 00:11:18.450 --> 00:11:19.440 align:middle line:84% STEVE COHEN: All night, and then we'll 00:11:19.440 --> 00:11:21.090 align:middle line:84% come in in the morning at about 9:00. 00:11:21.090 --> 00:11:21.240 align:middle line:90% HUELL HOWSER: And take them out. 00:11:21.240 --> 00:11:21.870 align:middle line:90% Wake them up. 00:11:21.870 --> 00:11:22.953 align:middle line:90% STEVE COHEN: Wake them up. 00:11:22.953 --> 00:11:25.560 align:middle line:84% Bring them down into room temperature to proof, to rise. 00:11:25.560 --> 00:11:28.510 align:middle line:90% HUELL HOWSER: Sh, sh, sh. 00:11:28.510 --> 00:11:30.450 align:middle line:90% They're sleeping. 00:11:30.450 --> 00:11:32.510 align:middle line:90% Rise and shine. 00:11:32.510 --> 00:11:34.650 align:middle line:90% The sleeping pizza dough-- 00:11:34.650 --> 00:11:35.910 align:middle line:90% STEVE COHEN: Time to get up. 00:11:35.910 --> 00:11:38.700 align:middle line:84% HUELL HOWSER: --is getting ready for a rude awakening. 00:11:38.700 --> 00:11:41.319 align:middle line:84% We're coming back here, and I'm giving it to-- 00:11:41.319 --> 00:11:42.360 align:middle line:90% STEVE COHEN: It's Martin. 00:11:42.360 --> 00:11:43.710 align:middle line:84% HUELL HOWSER: Martin, how you doing, Martin? 00:11:43.710 --> 00:11:44.400 align:middle line:90% MARTIN: OK. 00:11:44.400 --> 00:11:46.290 align:middle line:84% HUELL HOWSER: All right, this is what Martin does. 00:11:46.290 --> 00:11:48.873 align:middle line:84% STEVE COHEN: So now Martin takes the dough out in the morning. 00:11:48.873 --> 00:11:50.170 align:middle line:90% HUELL HOWSER: Get this, camera. 00:11:50.170 --> 00:11:52.800 align:middle line:84% STEVE COHEN: And he's going to just start 00:11:52.800 --> 00:11:54.180 align:middle line:90% his stretching process. 00:11:54.180 --> 00:11:54.720 align:middle line:90% This takes-- 00:11:54.720 --> 00:11:55.300 align:middle line:84% HUELL HOWSER: Now what did he do? 00:11:55.300 --> 00:11:55.710 align:middle line:90% He put it in-- 00:11:55.710 --> 00:11:56.640 align:middle line:84% STEVE COHEN: He put it in a little flour. 00:11:56.640 --> 00:11:58.260 align:middle line:84% It's a little easier to work with for us. 00:11:58.260 --> 00:11:58.470 align:middle line:90% HUELL HOWSER: Uh-huh. 00:11:58.470 --> 00:11:59.970 align:middle line:84% STEVE COHEN: We make a lot of pizzas a day. 00:11:59.970 --> 00:12:01.511 align:middle line:84% Right now, he's creating a little bit 00:12:01.511 --> 00:12:04.439 align:middle line:84% of a crust ridge, which we like to do, stretching out 00:12:04.439 --> 00:12:04.980 align:middle line:90% a little bit. 00:12:04.980 --> 00:12:05.310 align:middle line:90% HUELL HOWSER: Look how he's-- 00:12:05.310 --> 00:12:06.460 align:middle line:84% STEVE COHEN: And this is old school. 00:12:06.460 --> 00:12:07.376 align:middle line:90% This is old fashioned. 00:12:07.376 --> 00:12:10.090 align:middle line:90% No taco press. 00:12:10.090 --> 00:12:11.190 align:middle line:90% There's no flat. 00:12:11.190 --> 00:12:11.940 align:middle line:90% There's no roller. 00:12:11.940 --> 00:12:13.400 align:middle line:90% It's all done by hand. 00:12:13.400 --> 00:12:14.910 align:middle line:90% HUELL HOWSER: So he is-- 00:12:14.910 --> 00:12:16.174 align:middle line:90% what size pizza is this? 00:12:16.174 --> 00:12:17.840 align:middle line:84% STEVE COHEN: It's going to be a 14-inch. 00:12:17.840 --> 00:12:19.570 align:middle line:84% HUELL HOWSER: OK, so there he goes. 00:12:19.570 --> 00:12:22.412 align:middle line:90% Oh, there he goes. 00:12:22.412 --> 00:12:24.120 align:middle line:84% STEVE COHEN: Yeah, some like to throw it. 00:12:24.120 --> 00:12:26.580 align:middle line:90% That's for show. 00:12:26.580 --> 00:12:28.050 align:middle line:90% But this is where it's at. 00:12:28.050 --> 00:12:28.930 align:middle line:90% There's no measuring. 00:12:28.930 --> 00:12:29.430 align:middle line:90% There's no-- 00:12:29.430 --> 00:12:30.780 align:middle line:84% HUELL HOWSER: Now how does he know that that's 00:12:30.780 --> 00:12:31.815 align:middle line:90% going to come out to a 14-inch? 00:12:31.815 --> 00:12:32.370 align:middle line:84% STEVE COHEN: He's made a ton of pizzas. 00:12:32.370 --> 00:12:32.869 align:middle line:90% He knows. 00:12:32.869 --> 00:12:35.010 align:middle line:84% He's made thousands and thousands of pizzas. 00:12:35.010 --> 00:12:35.730 align:middle line:90% He knows. 00:12:35.730 --> 00:12:36.480 align:middle line:90% HUELL HOWSER: Wow. 00:12:36.480 --> 00:12:38.127 align:middle line:90% This is going to be a cheese. 00:12:38.127 --> 00:12:39.460 align:middle line:90% STEVE COHEN: Yeah, plain cheese. 00:12:39.460 --> 00:12:41.190 align:middle line:90% HUELL HOWSER: Plain cheese. 00:12:41.190 --> 00:12:42.297 align:middle line:90% He stretched it out. 00:12:42.297 --> 00:12:43.880 align:middle line:84% STEVE COHEN: And for simplicity, we'll 00:12:43.880 --> 00:12:45.000 align:middle line:90% just go with plain cheese. 00:12:45.000 --> 00:12:47.850 align:middle line:84% That's what I think is the essence of pizza-- 00:12:47.850 --> 00:12:49.840 align:middle line:84% a good sauce, good cheese, and a great dough. 00:12:49.840 --> 00:12:51.740 align:middle line:84% HUELL HOWSER: And in the oven it goes. 00:12:51.740 --> 00:12:53.550 align:middle line:84% STEVE COHEN: That's the complete process. 00:12:53.550 --> 00:12:54.120 align:middle line:90% HUELL HOWSER: Wow. 00:12:54.120 --> 00:12:54.994 align:middle line:90% Look at that big one. 00:12:54.994 --> 00:12:56.397 align:middle line:90% What size is that back there? 00:12:56.397 --> 00:12:57.730 align:middle line:90% STEVE COHEN: House pie, 20-inch. 00:12:57.730 --> 00:12:58.470 align:middle line:90% HUELL HOWSER: Oh, wow. 00:12:58.470 --> 00:13:00.261 align:middle line:84% STEVE COHEN: [INAUDIBLE] these slices here, 00:13:00.261 --> 00:13:01.470 align:middle line:90% which will now be-- 00:13:01.470 --> 00:13:03.070 align:middle line:90% toppings will be added to these. 00:13:03.070 --> 00:13:03.570 align:middle line:90% HUELL HOWSER: I gotcha. 00:13:03.570 --> 00:13:04.260 align:middle line:84% STEVE COHEN: And we're going to go, 00:13:04.260 --> 00:13:05.740 align:middle line:84% because people don't have the time. 00:13:05.740 --> 00:13:07.198 align:middle line:84% HUELL HOWSER: Let's see that again. 00:13:07.198 --> 00:13:09.570 align:middle line:84% How does he-- these are all-- these 00:13:09.570 --> 00:13:11.670 align:middle line:84% are all filled with sleeping dough. 00:13:11.670 --> 00:13:12.420 align:middle line:90% STEVE COHEN: Yeah. 00:13:12.420 --> 00:13:14.070 align:middle line:84% HUELL HOWSER: Can you do that again for us, Martin? 00:13:14.070 --> 00:13:15.480 align:middle line:90% Can you make us a big one? 00:13:15.480 --> 00:13:16.271 align:middle line:90% MARTIN: A big one? 00:13:16.271 --> 00:13:17.520 align:middle line:90% HUELL HOWSER: Yeah, a big one. 00:13:17.520 --> 00:13:18.440 align:middle line:90% A house pie. 00:13:18.440 --> 00:13:20.730 align:middle line:90% Look at this. 00:13:20.730 --> 00:13:22.590 align:middle line:90% So it goes in the flour. 00:13:22.590 --> 00:13:23.900 align:middle line:90% Now is that old school? 00:13:23.900 --> 00:13:25.650 align:middle line:84% STEVE COHEN: No, that's really new school, 00:13:25.650 --> 00:13:31.500 align:middle line:84% and I'm telling you that any old fashioned Italian baker will 00:13:31.500 --> 00:13:33.051 align:middle line:84% freak out at this stage, because-- 00:13:33.051 --> 00:13:34.800 align:middle line:84% HUELL HOWSER: They didn't put it in flour. 00:13:34.800 --> 00:13:37.200 align:middle line:84% STEVE COHEN: --it really intimidates the flour. 00:13:37.200 --> 00:13:41.385 align:middle line:84% It also brings a little bit more flour 00:13:41.385 --> 00:13:44.010 align:middle line:84% into the oven, which will cause the oven to get a little black, 00:13:44.010 --> 00:13:46.250 align:middle line:84% which the bottom of the pizza will get a little more black. 00:13:46.250 --> 00:13:46.770 align:middle line:90% But we use screens. 00:13:46.770 --> 00:13:47.700 align:middle line:84% HUELL HOWSER: But that's OK to do that. 00:13:47.700 --> 00:13:48.992 align:middle line:90% STEVE COHEN: But it shakes off. 00:13:48.992 --> 00:13:50.616 align:middle line:84% When you spin it, and you work with it, 00:13:50.616 --> 00:13:51.620 align:middle line:90% it's going to shake off. 00:13:51.620 --> 00:13:52.869 align:middle line:90% HUELL HOWSER: Oh, look at him. 00:13:52.869 --> 00:13:53.660 align:middle line:90% Here he goes. 00:13:53.660 --> 00:13:54.320 align:middle line:90% Oh, boy. 00:13:54.320 --> 00:13:56.070 align:middle line:84% STEVE COHEN: That's why we use the screen, 00:13:56.070 --> 00:13:58.114 align:middle line:84% so it won't go right into the deck of the oven 00:13:58.114 --> 00:13:59.280 align:middle line:90% and get the oven very dirty. 00:13:59.280 --> 00:14:00.404 align:middle line:90% HUELL HOWSER: Look at that. 00:14:00.404 --> 00:14:02.844 align:middle line:90% 00:14:02.844 --> 00:14:04.260 align:middle line:84% STEVE COHEN: Now here's the lesson 00:14:04.260 --> 00:14:05.301 align:middle line:90% we gave you in chemistry. 00:14:05.301 --> 00:14:07.662 align:middle line:84% The glutens is what keeps it sticking together, 00:14:07.662 --> 00:14:08.870 align:middle line:90% which looks like [INAUDIBLE]. 00:14:08.870 --> 00:14:10.800 align:middle line:84% HUELL HOWSER: That's why it felt so sticky in my hand. 00:14:10.800 --> 00:14:11.740 align:middle line:90% STEVE COHEN: Right. 00:14:11.740 --> 00:14:12.990 align:middle line:84% HUELL HOWSER: Are we going to make another-- 00:14:12.990 --> 00:14:15.950 align:middle line:84% I sure hope you have customers who are going to eat all this. 00:14:15.950 --> 00:14:17.310 align:middle line:90% I can't eat all these pizzas. 00:14:17.310 --> 00:14:19.059 align:middle line:84% STEVE COHEN: We go through about a minimum 00:14:19.059 --> 00:14:22.470 align:middle line:84% of 50 house pies a day, which is eight slice on a pie, 00:14:22.470 --> 00:14:25.390 align:middle line:84% so 50 times 8 is about 400 house slices a day. 00:14:25.390 --> 00:14:27.570 align:middle line:90% HUELL HOWSER: Wow. 00:14:27.570 --> 00:14:29.520 align:middle line:90% This is-- oh, wow. 00:14:29.520 --> 00:14:32.100 align:middle line:84% You know, this is like watching an artist at work, 00:14:32.100 --> 00:14:33.540 align:middle line:90% the way he does all this. 00:14:33.540 --> 00:14:35.706 align:middle line:84% STEVE COHEN: That's what I wanted to express to you. 00:14:35.706 --> 00:14:37.440 align:middle line:90% HUELL HOWSER: Yeah. 00:14:37.440 --> 00:14:39.979 align:middle line:84% They're chowing down on the pizza. 00:14:39.979 --> 00:14:41.270 align:middle line:90% SPEAKER 2: Best pizza I've had. 00:14:41.270 --> 00:14:44.100 align:middle line:84% HUELL HOWSER: Now do you sit here and watch them? 00:14:44.100 --> 00:14:45.660 align:middle line:90% SPEAKER 2: Oh, it's amazing. 00:14:45.660 --> 00:14:50.910 align:middle line:84% It's like the old time pizza palaces we used to go to. 00:14:50.910 --> 00:14:52.290 align:middle line:90% You can watch the guy. 00:14:52.290 --> 00:14:57.110 align:middle line:84% He pats the pizza, tosses it up, and then here it is. 00:14:57.110 --> 00:14:57.610 align:middle line:90% Wonderful. 00:14:57.610 --> 00:15:00.235 align:middle line:84% HUELL HOWSER: So that's as much fun as eating the pizza itself. 00:15:00.235 --> 00:15:01.527 align:middle line:90% SPEAKER 2: Oh, it's great, yes. 00:15:01.527 --> 00:15:03.735 align:middle line:84% HUELL HOWSER: You're an old fashioned sort of person, 00:15:03.735 --> 00:15:04.272 align:middle line:90% aren't you? 00:15:04.272 --> 00:15:05.980 align:middle line:84% SPEAKER 2: Oh, I like that kind of stuff. 00:15:05.980 --> 00:15:08.722 align:middle line:84% I like great food, and this is great food. 00:15:08.722 --> 00:15:09.960 align:middle line:90% [LAUGHING] 00:15:09.960 --> 00:15:12.130 align:middle line:84% HUELL HOWSER: Is she a family member or what? 00:15:12.130 --> 00:15:13.130 align:middle line:90% STEVE COHEN: Thank. you. 00:15:13.130 --> 00:15:13.630 align:middle line:90% Thank you. 00:15:13.630 --> 00:15:15.960 align:middle line:84% SPEAKER 2: I've been here, and my friend, she 00:15:15.960 --> 00:15:17.340 align:middle line:90% told us about it. 00:15:17.340 --> 00:15:19.582 align:middle line:84% And we just happened to stumble upon it, and-- 00:15:19.582 --> 00:15:21.540 align:middle line:84% HUELL HOWSER: Oh, wow, and you hit the jackpot. 00:15:21.540 --> 00:15:22.970 align:middle line:84% SPEAKER 2: We will definitely be back. 00:15:22.970 --> 00:15:23.680 align:middle line:90% HUELL HOWSER: All right. 00:15:23.680 --> 00:15:25.350 align:middle line:84% Now enough of this commercial we're 00:15:25.350 --> 00:15:27.090 align:middle line:90% doing here for your place. 00:15:27.090 --> 00:15:29.520 align:middle line:84% The point of this whole adventure-- and we're 00:15:29.520 --> 00:15:31.380 align:middle line:90% just starting our adventure now. 00:15:31.380 --> 00:15:35.940 align:middle line:84% This is not really the main show right here, 00:15:35.940 --> 00:15:37.860 align:middle line:84% because, for years, you have been 00:15:37.860 --> 00:15:41.310 align:middle line:84% talking with me about the wonder of doing 00:15:41.310 --> 00:15:44.520 align:middle line:90% it the old fashioned way. 00:15:44.520 --> 00:15:48.000 align:middle line:84% Unfortunately, this is not the way most pizzas are 00:15:48.000 --> 00:15:50.160 align:middle line:90% made in the world today, is it? 00:15:50.160 --> 00:15:52.890 align:middle line:84% STEVE COHEN: I think we can agree, in most businesses, 00:15:52.890 --> 00:15:53.820 align:middle line:90% things are changing. 00:15:53.820 --> 00:15:56.340 align:middle line:84% There are many needs to cut back, 00:15:56.340 --> 00:15:58.740 align:middle line:84% and it affects our business as well. 00:15:58.740 --> 00:16:00.210 align:middle line:84% HUELL HOWSER: So the pizza business 00:16:00.210 --> 00:16:02.700 align:middle line:84% is not necessarily, in many cases, 00:16:02.700 --> 00:16:04.950 align:middle line:90% staying true to its roots. 00:16:04.950 --> 00:16:07.980 align:middle line:84% It's not making it the old fashioned way. 00:16:07.980 --> 00:16:10.830 align:middle line:84% STEVE COHEN: At Dodger Stadium, those 16 pizzas that they sell 00:16:10.830 --> 00:16:12.120 align:middle line:90% are not made by hand. 00:16:12.120 --> 00:16:12.650 align:middle line:90% Trust me. 00:16:12.650 --> 00:16:14.900 align:middle line:84% HUELL HOWSER: Yeah, and a lot of other places as well. 00:16:14.900 --> 00:16:15.280 align:middle line:90% STEVE COHEN: Exactly. 00:16:15.280 --> 00:16:17.340 align:middle line:84% HUELL HOWSER: That's no knock on Dodger Stadium. 00:16:17.340 --> 00:16:17.780 align:middle line:90% STEVE COHEN: No, no, no. 00:16:17.780 --> 00:16:18.030 align:middle line:84% HUELL HOWSER: It's happening all over the place. 00:16:18.030 --> 00:16:20.190 align:middle line:84% STEVE COHEN: In general, every volume-- 00:16:20.190 --> 00:16:24.810 align:middle line:84% every volume performance of this, of this category 00:16:24.810 --> 00:16:26.319 align:middle line:90% is compromised now. 00:16:26.319 --> 00:16:28.860 align:middle line:84% There are a lot of people not even making their dough, Huell. 00:16:28.860 --> 00:16:31.620 align:middle line:84% There's pizzerias in this city not making their pizza dough. 00:16:31.620 --> 00:16:32.725 align:middle line:90% They buy it made. 00:16:32.725 --> 00:16:33.600 align:middle line:90% HUELL HOWSER: Really? 00:16:33.600 --> 00:16:35.099 align:middle line:84% STEVE COHEN: Cuts out a lot of time. 00:16:35.099 --> 00:16:36.720 align:middle line:84% It certainly cuts out employee hours. 00:16:36.720 --> 00:16:39.080 align:middle line:84% HUELL HOWSER: Yeah, it's less labor intensive. 00:16:39.080 --> 00:16:39.840 align:middle line:84% STEVE COHEN: It's very labor intensive. 00:16:39.840 --> 00:16:40.560 align:middle line:84% HUELL HOWSER: And a lot of people 00:16:40.560 --> 00:16:42.390 align:middle line:84% can't tell the difference, unless you're 00:16:42.390 --> 00:16:44.255 align:middle line:90% used to eating the real thing. 00:16:44.255 --> 00:16:46.380 align:middle line:84% STEVE COHEN: It's two guys, two hours, every night. 00:16:46.380 --> 00:16:47.280 align:middle line:90% So you can add that-- 00:16:47.280 --> 00:16:47.940 align:middle line:90% HUELL HOWSER: Just to make up-- 00:16:47.940 --> 00:16:49.106 align:middle line:90% STEVE COHEN: Just the dough. 00:16:49.106 --> 00:16:50.010 align:middle line:90% HUELL HOWSER: Yeah. 00:16:50.010 --> 00:16:54.030 align:middle line:84% STEVE COHEN: So seven nights a week, 358 days a year-- 00:16:54.030 --> 00:16:56.820 align:middle line:84% you add up those hours, and you could see where 00:16:56.820 --> 00:16:58.109 align:middle line:90% people are trying to cut back. 00:16:58.109 --> 00:17:00.150 align:middle line:84% HUELL HOWSER: Well, we're privileged to have seen 00:17:00.150 --> 00:17:01.990 align:middle line:90% it done the old fashioned way. 00:17:01.990 --> 00:17:03.930 align:middle line:84% But as we said, our adventure is just 00:17:03.930 --> 00:17:06.569 align:middle line:84% beginning, because now, Steve and I 00:17:06.569 --> 00:17:09.960 align:middle line:84% are leaving Larchmont Boulevard and going 00:17:09.960 --> 00:17:17.030 align:middle line:84% to the next stop on this honest to goodness pizza adventure. 00:17:17.030 --> 00:17:20.520 align:middle line:84% OK, our pizza adventure continues, 00:17:20.520 --> 00:17:23.790 align:middle line:84% and it continues in a big way, because now Steve and I 00:17:23.790 --> 00:17:25.200 align:middle line:90% have come-- 00:17:25.200 --> 00:17:29.430 align:middle line:84% welcome to the International Pizza Expo 00:17:29.430 --> 00:17:32.760 align:middle line:84% here at the Las Vegas Convention Center. 00:17:32.760 --> 00:17:35.280 align:middle line:90% This is all things pizza. 00:17:35.280 --> 00:17:37.560 align:middle line:90% I'm wearing my pizza credential. 00:17:37.560 --> 00:17:40.140 align:middle line:90% You've got yours on, Steve. 00:17:40.140 --> 00:17:43.820 align:middle line:84% First off, it smells like pizza in here. 00:17:43.820 --> 00:17:46.590 align:middle line:84% And Steve, what are we looking at here? 00:17:46.590 --> 00:17:48.540 align:middle line:90% Look as far as you can see. 00:17:48.540 --> 00:17:50.040 align:middle line:84% STEVE COHEN: This is the Super Bowl. 00:17:50.040 --> 00:17:52.530 align:middle line:84% This is the granddaddy of our business, Huell. 00:17:52.530 --> 00:17:53.920 align:middle line:84% HUELL HOWSER: What is down there? 00:17:53.920 --> 00:17:55.420 align:middle line:84% STEVE COHEN: This is everything that 00:17:55.420 --> 00:17:59.320 align:middle line:84% is concentrated into the business for the pizza-- 00:17:59.320 --> 00:18:03.660 align:middle line:84% the pizza business, per se-- not food service, but pizza. 00:18:03.660 --> 00:18:08.230 align:middle line:84% It's specialty for everybody in my business. 00:18:08.230 --> 00:18:09.390 align:middle line:90% This is the Super Bowl. 00:18:09.390 --> 00:18:11.940 align:middle line:84% HUELL HOWSER: So we're just going to wander down in here 00:18:11.940 --> 00:18:13.579 align:middle line:90% to the Super Bowl of pizzas. 00:18:13.579 --> 00:18:15.120 align:middle line:84% STEVE COHEN: Yep, you got everything. 00:18:15.120 --> 00:18:16.120 align:middle line:90% HUELL HOWSER: And have-- 00:18:16.120 --> 00:18:18.420 align:middle line:84% STEVE COHEN: Packaging, ingredients, canned goods, 00:18:18.420 --> 00:18:20.110 align:middle line:84% cheeses, everything you could think of. 00:18:20.110 --> 00:18:21.568 align:middle line:84% And you'll be eating, so get ready. 00:18:21.568 --> 00:18:23.790 align:middle line:84% HUELL HOWSER: This is a pizza extravaganza, 00:18:23.790 --> 00:18:26.550 align:middle line:84% and there's where we're going right down there-- 00:18:26.550 --> 00:18:31.390 align:middle line:90% all things pizza here in Vegas. 00:18:31.390 --> 00:18:35.130 align:middle line:84% OK, right off the bat, we have come to a booth 00:18:35.130 --> 00:18:38.820 align:middle line:90% that does not make Steve happy. 00:18:38.820 --> 00:18:39.950 align:middle line:90% Right? 00:18:39.950 --> 00:18:42.471 align:middle line:84% STEVE COHEN: This takes another step out of the process. 00:18:42.471 --> 00:18:43.095 align:middle line:90% And if you're-- 00:18:43.095 --> 00:18:44.428 align:middle line:90% HUELL HOWSER: What does this do? 00:18:44.428 --> 00:18:46.211 align:middle line:84% STEVE COHEN: This is a dough press. 00:18:46.211 --> 00:18:46.710 align:middle line:90% Forgive me. 00:18:46.710 --> 00:18:49.020 align:middle line:84% This will be like the quesadilla, 00:18:49.020 --> 00:18:52.920 align:middle line:84% and this will take the round ball that we worked so hard, 00:18:52.920 --> 00:18:54.220 align:middle line:90% and flatten it. 00:18:54.220 --> 00:18:54.860 align:middle line:90% That's it. 00:18:54.860 --> 00:18:56.940 align:middle line:84% HUELL HOWSER: Without the human being being involved in it, 00:18:56.940 --> 00:18:58.280 align:middle line:90% with his hands ever touching. 00:18:58.280 --> 00:18:59.310 align:middle line:90% STEVE COHEN: No human being. 00:18:59.310 --> 00:19:00.300 align:middle line:84% HUELL HOWSER: So now you're not going 00:19:00.300 --> 00:19:01.500 align:middle line:90% to be rude to these people. 00:19:01.500 --> 00:19:01.920 align:middle line:90% STEVE COHEN: No, no, no. 00:19:01.920 --> 00:19:03.920 align:middle line:84% HUELL HOWSER: I've got to go over and find out-- 00:19:03.920 --> 00:19:06.297 align:middle line:84% I want them to try to sell me the product. 00:19:06.297 --> 00:19:07.630 align:middle line:90% STEVE COHEN: I'll be a good boy. 00:19:07.630 --> 00:19:08.240 align:middle line:90% I promise. 00:19:08.240 --> 00:19:09.950 align:middle line:84% HUELL HOWSER: This does not make Steve happy. 00:19:09.950 --> 00:19:10.780 align:middle line:84% STEVE COHEN: It's just different. 00:19:10.780 --> 00:19:11.830 align:middle line:90% HUELL HOWSER: All right. 00:19:11.830 --> 00:19:12.941 align:middle line:90% Good morning. 00:19:12.941 --> 00:19:13.940 align:middle line:90% SPEAKER 3: Good morning. 00:19:13.940 --> 00:19:14.975 align:middle line:90% HUELL HOWSER: How are you doing? 00:19:14.975 --> 00:19:15.430 align:middle line:90% SPEAKER 3: Great, Huell. 00:19:15.430 --> 00:19:15.940 align:middle line:90% How are you? 00:19:15.940 --> 00:19:16.270 align:middle line:90% HUELL HOWSER: All right. 00:19:16.270 --> 00:19:17.710 align:middle line:90% Show us what you're doing. 00:19:17.710 --> 00:19:19.710 align:middle line:84% You just had some dough in there. 00:19:19.710 --> 00:19:20.800 align:middle line:90% Can you bring it out? 00:19:20.800 --> 00:19:21.970 align:middle line:90% SPEAKER 3: Oh, sure thing. 00:19:21.970 --> 00:19:23.428 align:middle line:84% HUELL HOWSER: So this is the dough. 00:19:23.428 --> 00:19:25.870 align:middle line:84% SPEAKER 3: Yes, this is a pre-formed dough ball. 00:19:25.870 --> 00:19:27.900 align:middle line:84% HUELL HOWSER: Pre-formed dough ball. 00:19:27.900 --> 00:19:30.400 align:middle line:84% STEVE COHEN: Remember, we were doing that back at the house. 00:19:30.400 --> 00:19:31.000 align:middle line:90% HUELL HOWSER: By hand. 00:19:31.000 --> 00:19:31.810 align:middle line:90% STEVE COHEN: By hand. 00:19:31.810 --> 00:19:32.518 align:middle line:90% HUELL HOWSER: OK. 00:19:32.518 --> 00:19:33.955 align:middle line:90% So this is preformed. 00:19:33.955 --> 00:19:34.580 align:middle line:90% SPEAKER 3: Yes. 00:19:34.580 --> 00:19:36.790 align:middle line:84% HUELL HOWSER: All right, it goes in here. 00:19:36.790 --> 00:19:38.530 align:middle line:90% And does this squash down? 00:19:38.530 --> 00:19:40.110 align:middle line:90% SPEAKER 3: It sure does. 00:19:40.110 --> 00:19:41.735 align:middle line:84% HUELL HOWSER: Let's see how that works. 00:19:41.735 --> 00:19:43.850 align:middle line:90% 00:19:43.850 --> 00:19:46.820 align:middle line:90% Ah. 00:19:46.820 --> 00:19:48.140 align:middle line:90% That flattens it. 00:19:48.140 --> 00:19:49.580 align:middle line:90% SPEAKER 3: Yes and-- 00:19:49.580 --> 00:19:50.660 align:middle line:90% HUELL HOWSER: Cooks it? 00:19:50.660 --> 00:19:51.400 align:middle line:90% SPEAKER 3: Yes. 00:19:51.400 --> 00:19:53.420 align:middle line:90% Well, no, it doesn't cook it. 00:19:53.420 --> 00:19:55.185 align:middle line:90% It just forms the crust. 00:19:55.185 --> 00:19:56.060 align:middle line:90% HUELL HOWSER: Uh-huh. 00:19:56.060 --> 00:19:57.620 align:middle line:84% So it just flattens it, and that's 00:19:57.620 --> 00:19:58.945 align:middle line:90% what this does right here? 00:19:58.945 --> 00:19:59.570 align:middle line:90% SPEAKER 3: Yes. 00:19:59.570 --> 00:20:00.530 align:middle line:84% HUELL HOWSER: How does this work? 00:20:00.530 --> 00:20:01.410 align:middle line:90% Does this just go-- 00:20:01.410 --> 00:20:02.570 align:middle line:90% STEVE COHEN: It's manual. 00:20:02.570 --> 00:20:05.270 align:middle line:84% HUELL HOWSER: It's just a manual squasher. 00:20:05.270 --> 00:20:07.970 align:middle line:90% Here's a smaller squasher. 00:20:07.970 --> 00:20:09.950 align:middle line:90% And let's look at it squashed. 00:20:09.950 --> 00:20:11.590 align:middle line:90% There it is. 00:20:11.590 --> 00:20:14.020 align:middle line:84% STEVE COHEN: That's about a 14-inch. 00:20:14.020 --> 00:20:15.880 align:middle line:84% And you see, you remember the difference 00:20:15.880 --> 00:20:17.590 align:middle line:84% that we had when my guys were doing it-- 00:20:17.590 --> 00:20:19.411 align:middle line:84% we had a crust line on the outside. 00:20:19.411 --> 00:20:20.910 align:middle line:84% HUELL HOWSER: See, he likes to throw 00:20:20.910 --> 00:20:23.080 align:middle line:90% them the old fashioned way. 00:20:23.080 --> 00:20:27.160 align:middle line:84% SPEAKER 3: Well, you know, we've made a few of those guys 00:20:27.160 --> 00:20:28.554 align:middle line:90% upset by this machine, but-- 00:20:28.554 --> 00:20:30.970 align:middle line:84% HUELL HOWSER: Because he's very upset, I hate to tell you. 00:20:30.970 --> 00:20:33.040 align:middle line:84% SPEAKER 3: It definitely saves time and labor. 00:20:33.040 --> 00:20:37.365 align:middle line:84% HUELL HOWSER: So this saves time, and it saves labor. 00:20:37.365 --> 00:20:37.990 align:middle line:90% SPEAKER 3: Yes. 00:20:37.990 --> 00:20:39.239 align:middle line:90% HUELL HOWSER: All of these do. 00:20:39.239 --> 00:20:40.780 align:middle line:90% SPEAKER 3: Yes. 00:20:40.780 --> 00:20:45.130 align:middle line:84% Any unskilled laborer can form a dough crust. 00:20:45.130 --> 00:20:46.910 align:middle line:90% They don't have to toss it. 00:20:46.910 --> 00:20:47.445 align:middle line:90% It's-- 00:20:47.445 --> 00:20:49.780 align:middle line:84% STEVE COHEN: You heard the word-- "unskilled labor." 00:20:49.780 --> 00:20:50.970 align:middle line:90% You heard the word. 00:20:50.970 --> 00:20:52.390 align:middle line:90% He said it, not me. 00:20:52.390 --> 00:20:55.250 align:middle line:84% HUELL HOWSER: I feel like I'm in the middle of a war going on 00:20:55.250 --> 00:20:55.750 align:middle line:90% here. 00:20:55.750 --> 00:20:58.520 align:middle line:84% SPEAKER 3: Well, dough throwing is an art, and, you know. 00:20:58.520 --> 00:21:00.020 align:middle line:84% HUELL HOWSER: Not everybody does it. 00:21:00.020 --> 00:21:00.982 align:middle line:90% SPEAKER 3: Correct. 00:21:00.982 --> 00:21:01.690 align:middle line:90% HUELL HOWSER: OK. 00:21:01.690 --> 00:21:05.230 align:middle line:84% Now we have come to A M Manufacturing Company. 00:21:05.230 --> 00:21:07.079 align:middle line:84% We have hooked up with, your name, sir? 00:21:07.079 --> 00:21:07.870 align:middle line:90% ED MENTZ: Ed Mentz. 00:21:07.870 --> 00:21:09.620 align:middle line:84% HUELL HOWSER: And what do we getting ready to do, Ed? 00:21:09.620 --> 00:21:10.990 align:middle line:84% ED MENTZ: We're going to work a dough rounder. 00:21:10.990 --> 00:21:13.040 align:middle line:84% We're going to round some dough balls. 00:21:13.040 --> 00:21:14.700 align:middle line:84% HUELL HOWSER: Round some dough balls? 00:21:14.700 --> 00:21:14.950 align:middle line:90% ED MENTZ: Yes. 00:21:14.950 --> 00:21:15.760 align:middle line:90% HUELL HOWSER: Which happens-- 00:21:15.760 --> 00:21:16.700 align:middle line:90% how do you do that? 00:21:16.700 --> 00:21:17.920 align:middle line:90% Let's put that in there. 00:21:17.920 --> 00:21:20.360 align:middle line:84% ED MENTZ: In this case, you'd be dividing by hand. 00:21:20.360 --> 00:21:23.590 align:middle line:84% You'd be taking a knife and cutting dough pieces, 00:21:23.590 --> 00:21:26.080 align:middle line:84% putting the dough piece onto a scale, 00:21:26.080 --> 00:21:27.970 align:middle line:84% getting the right weight that you want, 00:21:27.970 --> 00:21:30.760 align:middle line:90% and throwing it into a rounder. 00:21:30.760 --> 00:21:33.940 align:middle line:84% As fast as you can throw the dough pieces in, no matter what 00:21:33.940 --> 00:21:35.356 align:middle line:90% shape and no matter what size-- 00:21:35.356 --> 00:21:36.480 align:middle line:90% HUELL HOWSER: Look at this. 00:21:36.480 --> 00:21:38.021 align:middle line:84% ED MENTZ: --they're going to come up. 00:21:38.021 --> 00:21:39.030 align:middle line:90% HUELL HOWSER: Oh, look. 00:21:39.030 --> 00:21:41.730 align:middle line:84% It goes in there, and it comes out round. 00:21:41.730 --> 00:21:44.466 align:middle line:90% 00:21:44.466 --> 00:21:45.380 align:middle line:90% ED MENTZ: Yep. 00:21:45.380 --> 00:21:49.034 align:middle line:84% HUELL HOWSER: Now, see, my guy here is an old fashioned guy. 00:21:49.034 --> 00:21:50.450 align:middle line:84% STEVE COHEN: We do it all by hand. 00:21:50.450 --> 00:21:50.650 align:middle line:90% ED MENTZ: Oh. 00:21:50.650 --> 00:21:51.640 align:middle line:84% HUELL HOWSER: He does it all by hand. 00:21:51.640 --> 00:21:52.930 align:middle line:84% STEVE COHEN: He didn't believe me [INAUDIBLE].. 00:21:52.930 --> 00:21:54.070 align:middle line:84% HUELL HOWSER: Is he old fashioned? 00:21:54.070 --> 00:21:55.361 align:middle line:90% ED MENTZ: That's old fashioned. 00:21:55.361 --> 00:21:58.650 align:middle line:84% I mean in today's day and age, you want volume. 00:21:58.650 --> 00:22:01.630 align:middle line:84% We've got a machine to do the work of what people used to do, 00:22:01.630 --> 00:22:02.670 align:middle line:90% and here it is. 00:22:02.670 --> 00:22:03.670 align:middle line:84% HUELL HOWSER: So how does this work again? 00:22:03.670 --> 00:22:04.300 align:middle line:90% Look at this. 00:22:04.300 --> 00:22:05.615 align:middle line:90% Here's all the dough. 00:22:05.615 --> 00:22:07.240 align:middle line:84% ED MENTZ: Just take some raw dough now. 00:22:07.240 --> 00:22:11.260 align:middle line:84% Typically, it's being cut by a knife and put on a scale. 00:22:11.260 --> 00:22:12.760 align:middle line:90% HUELL HOWSER: Look at this. 00:22:12.760 --> 00:22:15.361 align:middle line:84% So I get exactly the same amount in each ball. 00:22:15.361 --> 00:22:17.485 align:middle line:84% ED MENTZ: If you want a 10-ounce dough piece, you-- 00:22:17.485 --> 00:22:19.420 align:middle line:84% STEVE COHEN: So you have a scale cutter, slicer as well? 00:22:19.420 --> 00:22:20.690 align:middle line:84% ED MENTZ: Right, we have that also. 00:22:20.690 --> 00:22:21.440 align:middle line:84% STEVE COHEN: We'll go look at that. 00:22:21.440 --> 00:22:22.210 align:middle line:90% [INTERPOSING VOICES] 00:22:22.210 --> 00:22:23.626 align:middle line:84% ED MENTZ: I'll show you that next. 00:22:23.626 --> 00:22:25.280 align:middle line:90% You just throw it in there. 00:22:25.280 --> 00:22:26.780 align:middle line:84% HUELL HOWSER: It just goes in there. 00:22:26.780 --> 00:22:28.439 align:middle line:90% Throw another one in there. 00:22:28.439 --> 00:22:29.980 align:middle line:84% And then it's going to come right out 00:22:29.980 --> 00:22:31.180 align:middle line:90% here in just a minute. 00:22:31.180 --> 00:22:32.860 align:middle line:84% STEVE COHEN: It's like a softball pitch, 00:22:32.860 --> 00:22:34.240 align:middle line:90% like a baseball pitch machine. 00:22:34.240 --> 00:22:34.410 align:middle line:90% HUELL HOWSER: It's amazing. 00:22:34.410 --> 00:22:35.020 align:middle line:90% And hold on. 00:22:35.020 --> 00:22:36.220 align:middle line:90% It's comin'. 00:22:36.220 --> 00:22:36.970 align:middle line:90% ED MENTZ: Hold on. 00:22:36.970 --> 00:22:38.490 align:middle line:90% HUELL HOWSER: Here it comes. 00:22:38.490 --> 00:22:39.820 align:middle line:90% And here comes another one. 00:22:39.820 --> 00:22:40.970 align:middle line:90% And there-- 00:22:40.970 --> 00:22:43.330 align:middle line:84% ED MENTZ: As fast as you can throw them in, 00:22:43.330 --> 00:22:44.540 align:middle line:90% no matter what shape it's in. 00:22:44.540 --> 00:22:46.060 align:middle line:90% HUELL HOWSER: But the human-- 00:22:46.060 --> 00:22:49.090 align:middle line:90% the human never makes the balls. 00:22:49.090 --> 00:22:50.310 align:middle line:90% ED MENTZ: That's right. 00:22:50.310 --> 00:22:52.540 align:middle line:84% The human has to still cut the dough, 00:22:52.540 --> 00:22:56.670 align:middle line:84% but all the work, the carpal tunnel type, bad news work 00:22:56.670 --> 00:22:57.970 align:middle line:90% is cut out by this machine. 00:22:57.970 --> 00:22:59.050 align:middle line:90% HUELL HOWSER: Wow. 00:22:59.050 --> 00:23:01.100 align:middle line:84% ED MENTZ: So it's very wrist-friendly. 00:23:01.100 --> 00:23:02.980 align:middle line:84% STEVE COHEN: And naturally strong arm muscles 00:23:02.980 --> 00:23:06.630 align:middle line:84% are not created anymore, so we all have skinny arms now. 00:23:06.630 --> 00:23:07.564 align:middle line:90% ED MENTZ: Yeah. 00:23:07.564 --> 00:23:09.730 align:middle line:84% Nobody goes to the doctor anymore for carpal tunnel. 00:23:09.730 --> 00:23:11.170 align:middle line:84% HUELL HOWSER: But this is very popular. 00:23:11.170 --> 00:23:11.590 align:middle line:90% ED MENTZ: Yes, very popular. 00:23:11.590 --> 00:23:12.430 align:middle line:90% HUELL HOWSER: Doing it this way. 00:23:12.430 --> 00:23:13.305 align:middle line:90% ED MENTZ: Yes, it is. 00:23:13.305 --> 00:23:14.230 align:middle line:90% HUELL HOWSER: See? 00:23:14.230 --> 00:23:16.727 align:middle line:84% ED MENTZ: This machine's been around for over 20 years. 00:23:16.727 --> 00:23:18.310 align:middle line:84% HUELL HOWSER: You're behind the times. 00:23:18.310 --> 00:23:19.020 align:middle line:84% ED MENTZ: Well known in the industry. 00:23:19.020 --> 00:23:20.186 align:middle line:90% STEVE COHEN: I'm an antique. 00:23:20.186 --> 00:23:21.659 align:middle line:90% We're antiquated. 00:23:21.659 --> 00:23:23.950 align:middle line:84% HUELL HOWSER: Now, there's more here, too, isn't there? 00:23:23.950 --> 00:23:25.570 align:middle line:90% ED MENTZ: 8,000 and change. 00:23:25.570 --> 00:23:26.842 align:middle line:90% HUELL HOWSER: $8,000-- 00:23:26.842 --> 00:23:27.550 align:middle line:90% STEVE COHEN: Yes. 00:23:27.550 --> 00:23:29.633 align:middle line:84% HUELL HOWSER: --for a-- what is this called again? 00:23:29.633 --> 00:23:31.660 align:middle line:90% ED MENTZ: A Round-O-Matic. 00:23:31.660 --> 00:23:33.010 align:middle line:90% HUELL HOWSER: Round-O-Matic. 00:23:33.010 --> 00:23:38.290 align:middle line:90% Perfectly round pizza balls. 00:23:38.290 --> 00:23:41.470 align:middle line:84% ED MENTZ: Anywhere from one ounce to 32 ounces, whatever 00:23:41.470 --> 00:23:42.557 align:middle line:90% you need. 00:23:42.557 --> 00:23:44.140 align:middle line:84% HUELL HOWSER: Now this is interesting. 00:23:44.140 --> 00:23:45.680 align:middle line:90% What's going on over here, Ed? 00:23:45.680 --> 00:23:49.590 align:middle line:84% ED MENTZ: OK, this is a dough divider and rounder. 00:23:49.590 --> 00:23:53.150 align:middle line:90% It's the Scale-O-Matic S300. 00:23:53.150 --> 00:23:54.710 align:middle line:84% HUELL HOWSER: So what does this do? 00:23:54.710 --> 00:23:57.010 align:middle line:84% ED MENTZ: This is going to take a batch of dough, 00:23:57.010 --> 00:23:58.304 align:middle line:90% coming from your mixer. 00:23:58.304 --> 00:24:00.220 align:middle line:84% You're going to dump it right into the hopper, 00:24:00.220 --> 00:24:04.892 align:middle line:84% up to 80 pounds, and you're going to divide dough, 00:24:04.892 --> 00:24:06.100 align:middle line:90% and you're going to round it. 00:24:06.100 --> 00:24:08.532 align:middle line:84% HUELL HOWSER: So this cuts the dough as well? 00:24:08.532 --> 00:24:09.490 align:middle line:90% ED MENTZ: Yes, it does. 00:24:09.490 --> 00:24:10.040 align:middle line:90% It cuts it. 00:24:10.040 --> 00:24:11.539 align:middle line:84% STEVE COHEN: He needed a manual cut. 00:24:11.539 --> 00:24:13.495 align:middle line:90% This is a cutter and a roller. 00:24:13.495 --> 00:24:15.430 align:middle line:84% HUELL HOWSER: So this replaces even more 00:24:15.430 --> 00:24:18.880 align:middle line:90% of the human aspect involved. 00:24:18.880 --> 00:24:19.812 align:middle line:90% ED MENTZ: Oh, yes. 00:24:19.812 --> 00:24:21.520 align:middle line:84% HUELL HOWSER: So can you cut some for us? 00:24:21.520 --> 00:24:21.880 align:middle line:90% ED MENTZ: Yes. 00:24:21.880 --> 00:24:23.620 align:middle line:84% So I'm going to turn the machine on now. 00:24:23.620 --> 00:24:24.060 align:middle line:90% You're going to hear-- 00:24:24.060 --> 00:24:25.770 align:middle line:84% HUELL HOWSER: There goes the machine. 00:24:25.770 --> 00:24:26.880 align:middle line:90% Oh, boy. 00:24:26.880 --> 00:24:29.405 align:middle line:84% ED MENTZ: You can hear the slicing going on. 00:24:29.405 --> 00:24:32.380 align:middle line:84% This is a piston divider, so there's a piston involved. 00:24:32.380 --> 00:24:34.801 align:middle line:84% HUELL HOWSER: Piston divider that slices it-- 00:24:34.801 --> 00:24:35.800 align:middle line:90% ED MENTZ: And rounds it. 00:24:35.800 --> 00:24:39.950 align:middle line:84% HUELL HOWSER: --and it just comes right off down here. 00:24:39.950 --> 00:24:41.420 align:middle line:84% ED MENTZ: A little bit of a tail. 00:24:41.420 --> 00:24:42.650 align:middle line:90% HUELL HOWSER: You're smiling. 00:24:42.650 --> 00:24:44.924 align:middle line:84% SPEAKER 4: I love your show in California. 00:24:44.924 --> 00:24:46.340 align:middle line:84% HUELL HOWSER: Are you a pizza guy? 00:24:46.340 --> 00:24:48.420 align:middle line:84% SPEAKER 4: We're just getting ready to open one in August. 00:24:48.420 --> 00:24:49.280 align:middle line:90% So we're looking-- 00:24:49.280 --> 00:24:50.240 align:middle line:84% HUELL HOWSER: Are you going to put-- 00:24:50.240 --> 00:24:51.410 align:middle line:90% get one of these machines? 00:24:51.410 --> 00:24:53.035 align:middle line:84% SPEAKER 4: Well, we're looking at a lot 00:24:53.035 --> 00:24:55.160 align:middle line:84% of labor-saving machines and things like that. 00:24:55.160 --> 00:24:58.810 align:middle line:84% HUELL HOWSER: Now why do you want to save labor? 00:24:58.810 --> 00:25:00.480 align:middle line:84% SPEAKER 5: Labor doesn't call in sick. 00:25:00.480 --> 00:25:01.396 align:middle line:90% SPEAKER 4: Let's see-- 00:25:01.396 --> 00:25:04.040 align:middle line:90% I got $0.11 in my pocket. 00:25:04.040 --> 00:25:06.874 align:middle line:84% That's all I got, so I got to save my labor costs. 00:25:06.874 --> 00:25:08.540 align:middle line:84% HUELL HOWSER: So you're not particularly 00:25:08.540 --> 00:25:10.610 align:middle line:84% interested in doing it the old fashioned way. 00:25:10.610 --> 00:25:12.440 align:middle line:90% You just want to-- 00:25:12.440 --> 00:25:13.320 align:middle line:90% you want to cut-- 00:25:13.320 --> 00:25:15.160 align:middle line:84% you want to get the production going. 00:25:15.160 --> 00:25:16.160 align:middle line:84% SPEAKER 4: Yeah, but, you know, there 00:25:16.160 --> 00:25:17.920 align:middle line:84% are some parts you don't want to save on, 00:25:17.920 --> 00:25:20.560 align:middle line:84% and that's the quality of the dough. 00:25:20.560 --> 00:25:23.870 align:middle line:84% You do that mixing the way you want to do it, 00:25:23.870 --> 00:25:26.870 align:middle line:84% but the quality of the dough isn't impacted by this. 00:25:26.870 --> 00:25:28.370 align:middle line:84% It's going to stay the same quality. 00:25:28.370 --> 00:25:30.050 align:middle line:90% This just saves you time. 00:25:30.050 --> 00:25:30.550 align:middle line:90% You know? 00:25:30.550 --> 00:25:31.310 align:middle line:84% HUELL HOWSER: Yeah, you're not interested in rolling 00:25:31.310 --> 00:25:32.930 align:middle line:90% and cutting the balls yourself? 00:25:32.930 --> 00:25:33.750 align:middle line:90% SPEAKER 4: Hell no. 00:25:33.750 --> 00:25:34.820 align:middle line:90% HUELL HOWSER: Oh. 00:25:34.820 --> 00:25:37.550 align:middle line:84% SPEAKER 4: At my age, are you kidding? 00:25:37.550 --> 00:25:40.910 align:middle line:84% I want to see this dough come off, 00:25:40.910 --> 00:25:43.730 align:middle line:84% and then I want to see the green paper dough come off 00:25:43.730 --> 00:25:44.289 align:middle line:90% the machine. 00:25:44.289 --> 00:25:45.830 align:middle line:84% That's what I'm interested in seeing. 00:25:45.830 --> 00:25:47.871 align:middle line:84% HUELL HOWSER: Any way you cut it, it's the dough. 00:25:47.871 --> 00:25:50.110 align:middle line:84% SPEAKER 4: Any way you cut it, it's the dough. 00:25:50.110 --> 00:25:52.010 align:middle line:84% At my age, I'm not going into the pizza 00:25:52.010 --> 00:25:54.040 align:middle line:90% business for my health. 00:25:54.040 --> 00:25:54.704 align:middle line:90% Believe me. 00:25:54.704 --> 00:25:56.870 align:middle line:84% HUELL HOWSER: See, are you all having a debate here? 00:25:56.870 --> 00:26:00.050 align:middle line:84% STEVE COHEN: No, he's telling me about the sequence that 00:26:00.050 --> 00:26:03.080 align:middle line:84% comes out of this that all these machines can 00:26:03.080 --> 00:26:05.585 align:middle line:84% get together and come from the beginning 00:26:05.585 --> 00:26:07.210 align:middle line:84% through, essentially, a pizza in a box. 00:26:07.210 --> 00:26:09.530 align:middle line:84% HUELL HOWSER: You could almost automate the whole situation. 00:26:09.530 --> 00:26:11.070 align:middle line:84% STEVE COHEN: Take 10 guys' jobs away. 00:26:11.070 --> 00:26:11.420 align:middle line:90% ED MENTZ: Definitely. 00:26:11.420 --> 00:26:11.680 align:middle line:90% You can-- 00:26:11.680 --> 00:26:12.850 align:middle line:84% HUELL HOWSER: The whole thing can automate it. 00:26:12.850 --> 00:26:14.600 align:middle line:84% ED MENTZ: 100%, right from the mixer. 00:26:14.600 --> 00:26:16.474 align:middle line:84% You don't even need people loading the mixer. 00:26:16.474 --> 00:26:18.835 align:middle line:84% STEVE COHEN: [INAUDIBLE] with ingredients, out the door. 00:26:18.835 --> 00:26:20.210 align:middle line:84% SPEAKER 4: Then what we're hoping 00:26:20.210 --> 00:26:21.793 align:middle line:84% for is instead of delivering it, we're 00:26:21.793 --> 00:26:26.630 align:middle line:84% hoping we can figure out a way to email it to people. 00:26:26.630 --> 00:26:29.600 align:middle line:84% HUELL HOWSER: He's setting all of the dials here, 00:26:29.600 --> 00:26:30.970 align:middle line:90% and what are you doing here, Ed? 00:26:30.970 --> 00:26:32.590 align:middle line:90% ED MENTZ: A little bit of oil. 00:26:32.590 --> 00:26:34.374 align:middle line:84% HUELL HOWSER: So we're putting this on-- 00:26:34.374 --> 00:26:35.290 align:middle line:90% ED MENTZ: A hot press. 00:26:35.290 --> 00:26:36.404 align:middle line:90% HUELL HOWSER: A hot press. 00:26:36.404 --> 00:26:37.070 align:middle line:90% ED MENTZ: Right. 00:26:37.070 --> 00:26:39.050 align:middle line:84% And this is going to be a 12-inch crust 00:26:39.050 --> 00:26:41.630 align:middle line:84% we're going to make, starting with a dough ball. 00:26:41.630 --> 00:26:42.860 align:middle line:90% Just place it on the press. 00:26:42.860 --> 00:26:44.360 align:middle line:90% HUELL HOWSER: Right here. 00:26:44.360 --> 00:26:45.710 align:middle line:90% And where does that go? 00:26:45.710 --> 00:26:48.600 align:middle line:84% ED MENTZ: It's going to index underneath the hot press here. 00:26:48.600 --> 00:26:49.180 align:middle line:90% HUELL HOWSER: There it goes. 00:26:49.180 --> 00:26:49.680 align:middle line:90% Look. 00:26:49.680 --> 00:26:51.189 align:middle line:90% 00:26:51.189 --> 00:26:52.730 align:middle line:84% ED MENTZ: And all of a sudden, you're 00:26:52.730 --> 00:26:55.870 align:middle line:84% going to have not only a crust, but a cut crust with a raised 00:26:55.870 --> 00:26:57.176 align:middle line:90% edge. 00:26:57.176 --> 00:27:01.740 align:middle line:84% HUELL HOWSER: So this presses it, and it goes right down. 00:27:01.740 --> 00:27:02.920 align:middle line:90% And there it is. 00:27:02.920 --> 00:27:04.112 align:middle line:90% STEVE COHEN: There you go. 00:27:04.112 --> 00:27:05.320 align:middle line:90% HUELL HOWSER: So once again-- 00:27:05.320 --> 00:27:06.910 align:middle line:84% STEVE COHEN: This one is a little more sophisticated, 00:27:06.910 --> 00:27:08.368 align:middle line:84% because you do see the crust ridge, 00:27:08.368 --> 00:27:11.950 align:middle line:84% so it did define a crust ridge, which is very impressive, 00:27:11.950 --> 00:27:12.700 align:middle line:90% I got to tell you. 00:27:12.700 --> 00:27:16.000 align:middle line:84% It looks real nice, and then it conveyors on down, 00:27:16.000 --> 00:27:18.130 align:middle line:84% and it's going to get cooked, and it 00:27:18.130 --> 00:27:20.980 align:middle line:90% will continue along the line. 00:27:20.980 --> 00:27:23.890 align:middle line:84% It'll continue along the line when they put another machine 00:27:23.890 --> 00:27:26.742 align:middle line:84% in there to cook it, put ingredients on it, 00:27:26.742 --> 00:27:28.200 align:middle line:84% and cook it, and put it in the box. 00:27:28.200 --> 00:27:30.350 align:middle line:84% HUELL HOWSER: Well, Steve, what's wrong with this? 00:27:30.350 --> 00:27:31.270 align:middle line:90% STEVE COHEN: Uh. 00:27:31.270 --> 00:27:33.400 align:middle line:90% HUELL HOWSER: I mean, really? 00:27:33.400 --> 00:27:36.130 align:middle line:84% STEVE COHEN: It's the difference between now and then, 00:27:36.130 --> 00:27:38.990 align:middle line:84% and it may be time to consider change. 00:27:38.990 --> 00:27:41.080 align:middle line:84% But change is tough to do when you have 00:27:41.080 --> 00:27:42.480 align:middle line:90% learned the old fashioned way. 00:27:42.480 --> 00:27:43.938 align:middle line:84% HUELL HOWSER: The person eat this-- 00:27:43.938 --> 00:27:45.792 align:middle line:84% will they be able to tell a difference? 00:27:45.792 --> 00:27:48.620 align:middle line:90% STEVE COHEN: Um, probably not. 00:27:48.620 --> 00:27:51.757 align:middle line:84% A sophisticated consumer may, but probably not. 00:27:51.757 --> 00:27:52.590 align:middle line:90% The cook would know. 00:27:52.590 --> 00:27:53.870 align:middle line:90% The old timers would know. 00:27:53.870 --> 00:27:54.975 align:middle line:84% HUELL HOWSER: But nobody else would. 00:27:54.975 --> 00:27:57.266 align:middle line:84% STEVE COHEN: No, this is impressive, I got to tell you. 00:27:57.266 --> 00:28:00.350 align:middle line:84% This just blows my mind, because it's new wave. 00:28:00.350 --> 00:28:04.610 align:middle line:84% It's automation again-- taking away people's jobs, 00:28:04.610 --> 00:28:06.655 align:middle line:84% and they'll be the first to admit it. 00:28:06.655 --> 00:28:08.030 align:middle line:84% HUELL HOWSER: This is on my hand. 00:28:08.030 --> 00:28:08.990 align:middle line:90% I can't get it off. 00:28:08.990 --> 00:28:09.820 align:middle line:90% It's kind of just-- 00:28:09.820 --> 00:28:10.570 align:middle line:90% ED MENTZ: Can I help you? 00:28:10.570 --> 00:28:11.361 align:middle line:90% HUELL HOWSER: Yeah. 00:28:11.361 --> 00:28:11.987 align:middle line:90% There you go. 00:28:11.987 --> 00:28:13.820 align:middle line:84% ED MENTZ: This is a typical hot press pizza. 00:28:13.820 --> 00:28:16.359 align:middle line:84% You can see you can get the raised edge with it. 00:28:16.359 --> 00:28:17.150 align:middle line:90% HUELL HOWSER: Yeah. 00:28:17.150 --> 00:28:19.025 align:middle line:84% ED MENTZ: You can get whatever size you need. 00:28:19.025 --> 00:28:21.530 align:middle line:84% This happens to be about a 12-inch crust. 00:28:21.530 --> 00:28:24.470 align:middle line:84% HUELL HOWSER: This right here, if people bought all the things 00:28:24.470 --> 00:28:27.770 align:middle line:84% that you have right here, this is literally one-stop 00:28:27.770 --> 00:28:28.360 align:middle line:90% shopping-- 00:28:28.360 --> 00:28:29.234 align:middle line:90% ED MENTZ: Yes, it is. 00:28:29.234 --> 00:28:31.670 align:middle line:84% HUELL HOWSER: --from pizza dough-- from the very beginning 00:28:31.670 --> 00:28:32.630 align:middle line:90% to the very end. 00:28:32.630 --> 00:28:33.380 align:middle line:90% ED MENTZ: Right. 00:28:33.380 --> 00:28:35.046 align:middle line:84% The only thing that would go behind this 00:28:35.046 --> 00:28:37.240 align:middle line:90% is either an oven or a freezer-- 00:28:37.240 --> 00:28:38.240 align:middle line:90% HUELL HOWSER: That's it. 00:28:38.240 --> 00:28:40.323 align:middle line:84% ED MENTZ: --which also could be totally automated. 00:28:40.323 --> 00:28:44.540 align:middle line:84% STEVE COHEN: Now this would be perfect for Dodger Stadium, 00:28:44.540 --> 00:28:47.250 align:middle line:90% making those six-inch pizzas. 00:28:47.250 --> 00:28:48.750 align:middle line:84% If I did that, I'd get a commissary. 00:28:48.750 --> 00:28:49.880 align:middle line:90% I'd buy this machine. 00:28:49.880 --> 00:28:51.290 align:middle line:90% Absolutely. 00:28:51.290 --> 00:28:51.974 align:middle line:90% Absolutely. 00:28:51.974 --> 00:28:53.015 align:middle line:90% HUELL HOWSER: But for a-- 00:28:53.015 --> 00:28:55.880 align:middle line:84% STEVE COHEN: For me, for mom and pop, for the whole-- 00:28:55.880 --> 00:28:57.730 align:middle line:84% for our community, for the kids to watch 00:28:57.730 --> 00:29:00.950 align:middle line:84% us making the dough, for the interaction, to have employees, 00:29:00.950 --> 00:29:03.500 align:middle line:84% to support families, to make trade and commerce, 00:29:03.500 --> 00:29:04.550 align:middle line:90% I do it the old way. 00:29:04.550 --> 00:29:05.900 align:middle line:84% HUELL HOWSER: So there's room for both. 00:29:05.900 --> 00:29:06.440 align:middle line:90% ED MENTZ: Oh, yeah. 00:29:06.440 --> 00:29:06.890 align:middle line:90% Oh, yeah. 00:29:06.890 --> 00:29:08.540 align:middle line:84% HUELL HOWSER: You're not trying to put him out of business. 00:29:08.540 --> 00:29:10.539 align:middle line:84% ED MENTZ: No, we'll sell him one machine instead 00:29:10.539 --> 00:29:11.540 align:middle line:90% of three machines. 00:29:11.540 --> 00:29:13.610 align:middle line:90% Maybe that'll keep him happy. 00:29:13.610 --> 00:29:16.550 align:middle line:84% HUELL HOWSER: My first taste test of the day, 00:29:16.550 --> 00:29:19.040 align:middle line:90% and we're standing in front of-- 00:29:19.040 --> 00:29:23.750 align:middle line:84% it says, "The products with the real pizzeria taste." 00:29:23.750 --> 00:29:25.400 align:middle line:90% CHEF SAM: Nation Pizza Products. 00:29:25.400 --> 00:29:29.489 align:middle line:84% We're a Chicago company, and we started 00:29:29.489 --> 00:29:30.530 align:middle line:90% in the pizzeria business. 00:29:30.530 --> 00:29:32.985 align:middle line:84% In fact, we still own and operate pizzerias in Chicago. 00:29:32.985 --> 00:29:34.610 align:middle line:84% HUELL HOWSER: But this is frozen pizza. 00:29:34.610 --> 00:29:35.943 align:middle line:90% CHEF SAM: That's a frozen pizza. 00:29:35.943 --> 00:29:38.702 align:middle line:90% That's our new flatbread pizza. 00:29:38.702 --> 00:29:40.910 align:middle line:84% HUELL HOWSER: Now do you think the average person can 00:29:40.910 --> 00:29:44.570 align:middle line:84% tell the difference between frozen pizza and pizza 00:29:44.570 --> 00:29:46.790 align:middle line:84% that's made by hand right there on the spot? 00:29:46.790 --> 00:29:50.360 align:middle line:84% CHEF SAM: I think there's differences more in the cooking 00:29:50.360 --> 00:29:51.950 align:middle line:90% than the product itself. 00:29:51.950 --> 00:29:55.280 align:middle line:84% You'd be surprised how many pizzerias right now 00:29:55.280 --> 00:29:57.440 align:middle line:84% are using a par bake crust, just because they 00:29:57.440 --> 00:30:02.070 align:middle line:84% can get a better product than trying to bake it themselves. 00:30:02.070 --> 00:30:04.630 align:middle line:84% HUELL HOWSER: So they're getting the crust already made. 00:30:04.630 --> 00:30:05.600 align:middle line:90% CHEF SAM: Right, right. 00:30:05.600 --> 00:30:07.140 align:middle line:84% HUELL HOWSER: So they don't have to make the crust. 00:30:07.140 --> 00:30:07.525 align:middle line:90% CHEF SAM: Absolutely. 00:30:07.525 --> 00:30:08.990 align:middle line:84% HUELL HOWSER: They don't have to do any of that. 00:30:08.990 --> 00:30:09.590 align:middle line:90% CHEF SAM: None of it. 00:30:09.590 --> 00:30:10.090 align:middle line:90% None of it. 00:30:10.090 --> 00:30:11.570 align:middle line:84% It's all taken care of for them-- 00:30:11.570 --> 00:30:14.510 align:middle line:84% don't have to worry about proofing or mixing or having 00:30:14.510 --> 00:30:18.404 align:middle line:84% a mixer there or if the quality of help that they have 00:30:18.404 --> 00:30:19.820 align:middle line:84% is good enough to put it together. 00:30:19.820 --> 00:30:21.560 align:middle line:84% HUELL HOWSER: What would you say about the pizza place that 00:30:21.560 --> 00:30:23.189 align:middle line:84% still does it the old fashioned way? 00:30:23.189 --> 00:30:24.230 align:middle line:90% CHEF SAM: God bless them. 00:30:24.230 --> 00:30:25.280 align:middle line:90% They're artisans. 00:30:25.280 --> 00:30:28.640 align:middle line:84% You know, they love what they do, and that's what pizza is. 00:30:28.640 --> 00:30:29.840 align:middle line:90% It's passion. 00:30:29.840 --> 00:30:32.667 align:middle line:84% It's passion for loving what you-- 00:30:32.667 --> 00:30:34.250 align:middle line:84% HUELL HOWSER: So you're saying there's 00:30:34.250 --> 00:30:35.930 align:middle line:90% room for homemade pizzas. 00:30:35.930 --> 00:30:38.300 align:middle line:90% There's room for frozen pizzas. 00:30:38.300 --> 00:30:40.220 align:middle line:84% CHEF SAM: There's no such thing as bad pizza. 00:30:40.220 --> 00:30:42.594 align:middle line:84% HUELL HOWSER: I'm going to have another bite of this just 00:30:42.594 --> 00:30:45.590 align:middle line:84% to prove that your frozen pizza is as good as homemade pizza. 00:30:45.590 --> 00:30:46.020 align:middle line:90% CHEF SAM: Well, thank you. 00:30:46.020 --> 00:30:46.760 align:middle line:90% I appreciate it. 00:30:46.760 --> 00:30:49.311 align:middle line:90% 00:30:49.311 --> 00:30:50.310 align:middle line:90% HUELL HOWSER: And it is. 00:30:50.310 --> 00:30:53.110 align:middle line:90% Steve, come over here. 00:30:53.110 --> 00:30:53.830 align:middle line:90% Frozen pizza. 00:30:53.830 --> 00:30:55.020 align:middle line:84% CHEF SAM: Hey, Steve, how are you? 00:30:55.020 --> 00:30:55.480 align:middle line:90% How's it going? 00:30:55.480 --> 00:30:56.646 align:middle line:90% HUELL HOWSER: And it's good. 00:30:56.646 --> 00:30:57.910 align:middle line:90% STEVE COHEN: Hi, Chef Sam. 00:30:57.910 --> 00:30:59.160 align:middle line:90% Yeah, you know that the-- 00:30:59.160 --> 00:31:00.910 align:middle line:84% HUELL HOWSER: He's one of the old guys who 00:31:00.910 --> 00:31:02.865 align:middle line:90% makes it the old way. 00:31:02.865 --> 00:31:04.240 align:middle line:84% STEVE COHEN: When I was little, I 00:31:04.240 --> 00:31:09.920 align:middle line:84% made pizzas out of Ragu, Polly-O cheese, and English muffins. 00:31:09.920 --> 00:31:10.546 align:middle line:90% CHEF SAM: Sure. 00:31:10.546 --> 00:31:12.336 align:middle line:84% STEVE COHEN: In a [INAUDIBLE] toaster oven. 00:31:12.336 --> 00:31:14.015 align:middle line:90% CHEF SAM: Nice comfort feeling. 00:31:14.015 --> 00:31:14.594 align:middle line:90% Yeah. 00:31:14.594 --> 00:31:16.010 align:middle line:84% STEVE COHEN: No, definitely works. 00:31:16.010 --> 00:31:17.750 align:middle line:84% HUELL HOWSER: So the two of you all could be friends? 00:31:17.750 --> 00:31:18.160 align:middle line:90% STEVE COHEN: Yeah. 00:31:18.160 --> 00:31:19.020 align:middle line:84% HUELL HOWSER: Can you shake hands? 00:31:19.020 --> 00:31:19.630 align:middle line:90% CHEF SAM: Definitely. 00:31:19.630 --> 00:31:21.220 align:middle line:84% HUELL HOWSER: Can you shake hands? 00:31:21.220 --> 00:31:25.186 align:middle line:84% My homemade guy and the frozen guy. 00:31:25.186 --> 00:31:27.145 align:middle line:90% It's a pizza love fest here. 00:31:27.145 --> 00:31:28.270 align:middle line:90% CHEF SAM: It's world peace. 00:31:28.270 --> 00:31:28.790 align:middle line:90% That's what-- 00:31:28.790 --> 00:31:30.540 align:middle line:84% STEVE COHEN: There are Porsches, Ferraris, 00:31:30.540 --> 00:31:33.140 align:middle line:84% there are Volkswagens, there are Oldsmobiles-- 00:31:33.140 --> 00:31:35.176 align:middle line:90% we go out and buy what we like. 00:31:35.176 --> 00:31:38.020 align:middle line:84% And that's the same in the food business. 00:31:38.020 --> 00:31:40.140 align:middle line:90% HUELL HOWSER: Well said, Steve. 00:31:40.140 --> 00:31:41.390 align:middle line:90% Well said. 00:31:41.390 --> 00:31:47.020 align:middle line:84% They're smiling from ear to ear behind the olive booth here-- 00:31:47.020 --> 00:31:48.560 align:middle line:90% California olives. 00:31:48.560 --> 00:31:49.390 align:middle line:90% SPEAKER 6: Correct. 00:31:49.390 --> 00:31:51.070 align:middle line:84% HUELL HOWSER: Now so what do you do? 00:31:51.070 --> 00:31:54.120 align:middle line:84% You're trying to sell your olives to all these pizza 00:31:54.120 --> 00:31:54.720 align:middle line:90% people-- 00:31:54.720 --> 00:31:55.110 align:middle line:90% SPEAKER 6: Correct. 00:31:55.110 --> 00:31:56.890 align:middle line:84% HUELL HOWSER: --to put on their pizzas. 00:31:56.890 --> 00:31:57.681 align:middle line:90% SPEAKER 6: Correct. 00:31:57.681 --> 00:32:00.460 align:middle line:84% We're trying to make sure that they use California olives 00:32:00.460 --> 00:32:01.900 align:middle line:90% versus the imported olives. 00:32:01.900 --> 00:32:03.040 align:middle line:84% HUELL HOWSER: Yeah, we don't want to use imported. 00:32:03.040 --> 00:32:03.623 align:middle line:90% SPEAKER 6: No. 00:32:03.623 --> 00:32:05.990 align:middle line:84% HUELL HOWSER: We want to go strictly California. 00:32:05.990 --> 00:32:07.609 align:middle line:90% Tell me why, real quickly. 00:32:07.609 --> 00:32:09.400 align:middle line:84% SPEAKER 6: Well, actually, this gentleman's 00:32:09.400 --> 00:32:11.140 align:middle line:84% been in the olive business for over 50 years. 00:32:11.140 --> 00:32:13.348 align:middle line:84% HUELL HOWSER: Get me excited about California olives. 00:32:13.348 --> 00:32:16.600 align:middle line:84% SPEAKER 7: The California olive has a unique flavor, texture. 00:32:16.600 --> 00:32:18.790 align:middle line:84% There's only a couple of varieties in California 00:32:18.790 --> 00:32:20.740 align:middle line:90% that are used for processing. 00:32:20.740 --> 00:32:23.240 align:middle line:84% And they're strictly a table olive, 00:32:23.240 --> 00:32:26.320 align:middle line:84% and they process so much better than a lot of the imported 00:32:26.320 --> 00:32:26.860 align:middle line:90% olives do. 00:32:26.860 --> 00:32:28.359 align:middle line:84% HUELL HOWSER: So these are the best. 00:32:28.359 --> 00:32:28.930 align:middle line:90% What is this? 00:32:28.930 --> 00:32:31.550 align:middle line:84% SPEAKER 7: That's a Sicilian style California olive. 00:32:31.550 --> 00:32:32.140 align:middle line:90% HUELL HOWSER: And what is this? 00:32:32.140 --> 00:32:34.515 align:middle line:84% SPEAKER 7: That's our sliced black ripe California olive. 00:32:34.515 --> 00:32:36.806 align:middle line:84% HUELL HOWSER: I'll take a lot of these home for people. 00:32:36.806 --> 00:32:38.530 align:middle line:84% SPEAKER 7: That's the main pizza topping. 00:32:38.530 --> 00:32:39.613 align:middle line:90% HUELL HOWSER: What's this? 00:32:39.613 --> 00:32:41.890 align:middle line:84% SPEAKER 7: That's our Sicilian stuffed-- 00:32:41.890 --> 00:32:43.960 align:middle line:84% HUELL HOWSER: These go in Martinis, don't they? 00:32:43.960 --> 00:32:44.950 align:middle line:90% SPEAKER 7: Very well. 00:32:44.950 --> 00:32:46.060 align:middle line:90% Very well, yeah. 00:32:46.060 --> 00:32:49.830 align:middle line:84% I've never tried it, but they go very well, yes. 00:32:49.830 --> 00:32:52.930 align:middle line:84% HUELL HOWSER: So when you buy olives, make sure you get-- 00:32:52.930 --> 00:32:54.430 align:middle line:90% you know what you're buying for. 00:32:54.430 --> 00:32:55.138 align:middle line:90% SPEAKER 7: Right. 00:32:55.138 --> 00:32:57.070 align:middle line:84% HUELL HOWSER: These are for the pizzas. 00:32:57.070 --> 00:32:58.510 align:middle line:90% These are for the Martinis. 00:32:58.510 --> 00:32:59.590 align:middle line:90% SPEAKER 7: That's right. 00:32:59.590 --> 00:33:00.310 align:middle line:90% That's correct. 00:33:00.310 --> 00:33:01.960 align:middle line:90% Thank you. 00:33:01.960 --> 00:33:05.670 align:middle line:84% HUELL HOWSER: From olives to sun dried tomatoes, 00:33:05.670 --> 00:33:08.564 align:middle line:84% and are these California sun dried tomatoes? 00:33:08.564 --> 00:33:09.605 align:middle line:90% SPEAKER 8: Yes, they are. 00:33:09.605 --> 00:33:10.390 align:middle line:84% HUELL HOWSER: Of course they are. 00:33:10.390 --> 00:33:11.431 align:middle line:90% SPEAKER 8: Yes, they are. 00:33:11.431 --> 00:33:14.920 align:middle line:84% HUELL HOWSER: Get me excited about sun dried tomatoes. 00:33:14.920 --> 00:33:17.140 align:middle line:84% SPEAKER 8: Well, a sun dried tomato gives you 00:33:17.140 --> 00:33:19.900 align:middle line:84% a completely different flavor profile than a fresh tomato. 00:33:19.900 --> 00:33:20.920 align:middle line:90% HUELL HOWSER: Uh-huh. 00:33:20.920 --> 00:33:24.070 align:middle line:84% SPEAKER 8: And obviously, if you do northern Italian cooking, 00:33:24.070 --> 00:33:25.570 align:middle line:90% it's the perfect application. 00:33:25.570 --> 00:33:27.170 align:middle line:84% HUELL HOWSER: What about on pizzas? 00:33:27.170 --> 00:33:30.230 align:middle line:84% SPEAKER 8: Pizza-- we have a toss-in topping product, which 00:33:30.230 --> 00:33:31.340 align:middle line:90% is right here. 00:33:31.340 --> 00:33:34.260 align:middle line:84% The toss-in topping is in a mixed oil 00:33:34.260 --> 00:33:35.885 align:middle line:84% with an Italian seasoning, won't scorch 00:33:35.885 --> 00:33:37.300 align:middle line:84% or burn as it goes to the pizza oven. 00:33:37.300 --> 00:33:38.175 align:middle line:90% HUELL HOWSER: Uh-huh. 00:33:38.175 --> 00:33:40.120 align:middle line:84% SPEAKER 8: So you get to have a nice moist, 00:33:40.120 --> 00:33:41.829 align:middle line:90% full-flavored sun dried tomato. 00:33:41.829 --> 00:33:43.370 align:middle line:84% HUELL HOWSER: Steve, do you use this? 00:33:43.370 --> 00:33:43.750 align:middle line:90% STEVE COHEN: Absolutely. 00:33:43.750 --> 00:33:45.790 align:middle line:84% I don't use this product, because I use 00:33:45.790 --> 00:33:47.170 align:middle line:90% what my distributors bring me. 00:33:47.170 --> 00:33:48.420 align:middle line:90% We'll definitely consider it-- 00:33:48.420 --> 00:33:49.360 align:middle line:90% California. 00:33:49.360 --> 00:33:52.120 align:middle line:84% But I do use sun dried tomatoes, and it's a big ingredient. 00:33:52.120 --> 00:33:54.610 align:middle line:84% HUELL HOWSER: Yeah, that's an important ingredient 00:33:54.610 --> 00:33:56.220 align:middle line:90% as far as pizzas go. 00:33:56.220 --> 00:33:57.720 align:middle line:84% STEVE COHEN: Absolutely, absolutely. 00:33:57.720 --> 00:33:58.900 align:middle line:90% HUELL HOWSER: All right. 00:33:58.900 --> 00:34:05.850 align:middle line:84% We put in our plug for California sun dried tomatoes. 00:34:05.850 --> 00:34:08.666 align:middle line:84% Cookies-- frozen chocolate chip cookies-- 00:34:08.666 --> 00:34:09.290 align:middle line:90% SPEAKER 9: Yes, 00:34:09.290 --> 00:34:11.340 align:middle line:84% HUELL HOWSER: --which go into the? 00:34:11.340 --> 00:34:13.320 align:middle line:84% SPEAKER 9: Go right into a deep dish 00:34:13.320 --> 00:34:16.699 align:middle line:84% pan, and we've got a carrier that goes over the top of it 00:34:16.699 --> 00:34:18.164 align:middle line:84% to protect it from the temperature. 00:34:18.164 --> 00:34:19.880 align:middle line:84% We're running it right through the impinger oven, 00:34:19.880 --> 00:34:21.310 align:middle line:84% so you have a fresh baked cookie. 00:34:21.310 --> 00:34:24.000 align:middle line:84% HUELL HOWSER: All right, so you get the-- so a pizza place 00:34:24.000 --> 00:34:27.030 align:middle line:90% would order the frozen cookies. 00:34:27.030 --> 00:34:27.780 align:middle line:90% They would come. 00:34:27.780 --> 00:34:28.800 align:middle line:90% You'd keep them in the freezer. 00:34:28.800 --> 00:34:29.540 align:middle line:90% SPEAKER 9: Yes. 00:34:29.540 --> 00:34:33.150 align:middle line:84% HUELL HOWSER: Then you'd take them out, put them on the pan, 00:34:33.150 --> 00:34:34.480 align:middle line:90% and run them through the oven. 00:34:34.480 --> 00:34:35.760 align:middle line:84% SPEAKER 9: Run them right through the impinger oven. 00:34:35.760 --> 00:34:37.426 align:middle line:84% That way, you have a fresh baked cookie. 00:34:37.426 --> 00:34:40.860 align:middle line:84% HUELL HOWSER: Now when did the cookie and the pizza business 00:34:40.860 --> 00:34:42.190 align:middle line:90% kind of come together? 00:34:42.190 --> 00:34:43.606 align:middle line:84% SPEAKER 9: Well, we really started 00:34:43.606 --> 00:34:46.679 align:middle line:84% noticing that desserts are a really underdeveloped category 00:34:46.679 --> 00:34:47.710 align:middle line:90% within the pizza chain. 00:34:47.710 --> 00:34:50.040 align:middle line:84% So we wanted to come up with a platform 00:34:50.040 --> 00:34:52.419 align:middle line:84% that we could get everybody right into opportunity 00:34:52.419 --> 00:34:54.960 align:middle line:84% for incremental sales and get them into the dessert business. 00:34:54.960 --> 00:34:56.730 align:middle line:84% HUELL HOWSER: Sell something more than pizzas. 00:34:56.730 --> 00:34:57.330 align:middle line:90% SPEAKER 9: Right. 00:34:57.330 --> 00:34:58.830 align:middle line:84% HUELL HOWSER: And what does this do? 00:34:58.830 --> 00:35:00.092 align:middle line:90% Just go right through the-- 00:35:00.092 --> 00:35:01.800 align:middle line:84% SPEAKER 9: This goes right into the oven. 00:35:01.800 --> 00:35:04.541 align:middle line:84% You put a little protective carrier on the top, 00:35:04.541 --> 00:35:06.540 align:middle line:84% and you set it right here, and it'll go through. 00:35:06.540 --> 00:35:07.810 align:middle line:84% And when it comes out the other end, 00:35:07.810 --> 00:35:09.120 align:middle line:84% you'll have a fresh baked cookie. 00:35:09.120 --> 00:35:10.578 align:middle line:84% HUELL HOWSER: And he's putting them 00:35:10.578 --> 00:35:13.541 align:middle line:84% in the old fashioned way in just a little kind of a heater oven 00:35:13.541 --> 00:35:14.040 align:middle line:90% there. 00:35:14.040 --> 00:35:16.110 align:middle line:84% SPEAKER 9: Yeah, this is just a standard oven 00:35:16.110 --> 00:35:17.900 align:middle line:90% that we have that runs on 110. 00:35:17.900 --> 00:35:19.650 align:middle line:84% So you can plug it into a standard outlet. 00:35:19.650 --> 00:35:21.330 align:middle line:84% It takes about 10 minutes to heat up. 00:35:21.330 --> 00:35:23.760 align:middle line:84% Cookies take about 16 minutes to bake in here. 00:35:23.760 --> 00:35:27.330 align:middle line:84% HUELL HOWSER: So there may be more cookies 00:35:27.330 --> 00:35:29.384 align:middle line:90% moving into the pizza market. 00:35:29.384 --> 00:35:30.300 align:middle line:90% SPEAKER 9: Absolutely. 00:35:30.300 --> 00:35:31.380 align:middle line:90% That's our hope. 00:35:31.380 --> 00:35:32.610 align:middle line:90% Cookies are the number one-- 00:35:32.610 --> 00:35:34.120 align:middle line:84% number two dessert in this country, 00:35:34.120 --> 00:35:35.490 align:middle line:90% second only to ice cream. 00:35:35.490 --> 00:35:38.340 align:middle line:84% So it's an easy way to get into the desserts 00:35:38.340 --> 00:35:39.930 align:middle line:90% and increase your check average. 00:35:39.930 --> 00:35:41.880 align:middle line:84% HUELL HOWSER: Pizzas and cookies. 00:35:41.880 --> 00:35:43.972 align:middle line:90% SPEAKER 9: Absolutely. 00:35:43.972 --> 00:35:44.930 align:middle line:90% SPEAKER 10: Nugget ice. 00:35:44.930 --> 00:35:45.990 align:middle line:90% Chewable ice. 00:35:45.990 --> 00:35:47.210 align:middle line:90% HUELL HOWSER: Nugget ice. 00:35:47.210 --> 00:35:48.470 align:middle line:90% SPEAKER 10: It's chewable ice. 00:35:48.470 --> 00:35:50.690 align:middle line:84% HUELL HOWSER: So is that the newest thing now? 00:35:50.690 --> 00:35:52.731 align:middle line:84% SPEAKER 10: It's been around in Sonic restaurants 00:35:52.731 --> 00:35:53.760 align:middle line:90% for quite some time. 00:35:53.760 --> 00:35:55.580 align:middle line:90% Do you like it? 00:35:55.580 --> 00:35:56.296 align:middle line:90% People like it. 00:35:56.296 --> 00:35:57.920 align:middle line:84% They come back to the store just to get 00:35:57.920 --> 00:35:58.600 align:middle line:90% the ice for the restaurant. 00:35:58.600 --> 00:35:59.405 align:middle line:84% HUELL HOWSER: So you're connected 00:35:59.405 --> 00:36:00.755 align:middle line:90% in with the pizza people-- 00:36:00.755 --> 00:36:01.910 align:middle line:90% SPEAKER 10: Yes, we are. 00:36:01.910 --> 00:36:03.201 align:middle line:90% HUELL HOWSER: --on chewable-- 00:36:03.201 --> 00:36:04.700 align:middle line:84% SPEAKER 10: Chewable ice-- beverage. 00:36:04.700 --> 00:36:08.390 align:middle line:84% Every pizza place is going to have a beverage center. 00:36:08.390 --> 00:36:09.320 align:middle line:90% HUELL HOWSER: Wow. 00:36:09.320 --> 00:36:10.861 align:middle line:84% SPEAKER 11: What do you think, Huell? 00:36:10.861 --> 00:36:12.067 align:middle line:90% SPEAKER 10: You like it? 00:36:12.067 --> 00:36:13.650 align:middle line:84% HUELL HOWSER: Best ice I've had today. 00:36:13.650 --> 00:36:16.066 align:middle line:84% SPEAKER 10: You wouldn't think that people would like ice, 00:36:16.066 --> 00:36:18.505 align:middle line:90% but they like that ice. 00:36:18.505 --> 00:36:20.630 align:middle line:84% HUELL HOWSER: Now let's follow up a little bit more 00:36:20.630 --> 00:36:23.240 align:middle line:84% on this ice thing, because we were having fun with this, 00:36:23.240 --> 00:36:24.990 align:middle line:90% but this is serious. 00:36:24.990 --> 00:36:27.000 align:middle line:84% This is the kind of-- this is the hard ice here. 00:36:27.000 --> 00:36:28.250 align:middle line:90% SPEAKER 11: This is cubed ice. 00:36:28.250 --> 00:36:29.020 align:middle line:90% HUELL HOWSER: Cubed ice. 00:36:29.020 --> 00:36:30.170 align:middle line:84% SPEAKER 11: Commercial cubed ice. 00:36:30.170 --> 00:36:31.000 align:middle line:90% HUELL HOWSER: This is? 00:36:31.000 --> 00:36:31.960 align:middle line:90% SPEAKER 10: Nugget ice. 00:36:31.960 --> 00:36:33.460 align:middle line:84% HUELL HOWSER: And people really do-- 00:36:33.460 --> 00:36:36.080 align:middle line:84% SPEAKER 10: It's chewable ice, and people actually 00:36:36.080 --> 00:36:38.210 align:middle line:84% go back to a restaurant just because of that ice. 00:36:38.210 --> 00:36:39.842 align:middle line:84% HUELL HOWSER: Just because of the ice. 00:36:39.842 --> 00:36:40.550 align:middle line:90% SPEAKER 10: Yeah. 00:36:40.550 --> 00:36:41.270 align:middle line:90% It sounds silly. 00:36:41.270 --> 00:36:43.730 align:middle line:84% HUELL HOWSER: So this is just another way 00:36:43.730 --> 00:36:45.032 align:middle line:90% that pizza restaurants-- 00:36:45.032 --> 00:36:46.490 align:middle line:84% SPEAKER 10: They can differentiate. 00:36:46.490 --> 00:36:48.156 align:middle line:84% HUELL HOWSER: --compete with each other, 00:36:48.156 --> 00:36:50.390 align:middle line:84% because if you've got the chewable ice, 00:36:50.390 --> 00:36:53.462 align:middle line:84% people will actually come to your pizza restaurant. 00:36:53.462 --> 00:36:54.920 align:middle line:84% SPEAKER 10: It's the preferred ice, 00:36:54.920 --> 00:36:57.295 align:middle line:84% so they'll go back to the restaurant just to get the ice, 00:36:57.295 --> 00:36:58.430 align:middle line:90% just to get drinks. 00:36:58.430 --> 00:36:59.750 align:middle line:90% And then they'll get pizza. 00:36:59.750 --> 00:37:01.970 align:middle line:84% HUELL HOWSER: Now what kind of pizza is this? 00:37:01.970 --> 00:37:04.469 align:middle line:84% SPEAKER 12: This is actually a mushroom chicken pizza that's 00:37:04.469 --> 00:37:06.050 align:middle line:84% cooked on the Lincoln Fast Bake Oven, 00:37:06.050 --> 00:37:07.772 align:middle line:84% the new oven that's come out by Lincoln. 00:37:07.772 --> 00:37:09.980 align:middle line:84% That's a four-minute pizza that you're holding there. 00:37:09.980 --> 00:37:11.439 align:middle line:84% HUELL HOWSER: A four-minute pizza? 00:37:11.439 --> 00:37:13.730 align:middle line:84% SPEAKER 12: Four-minute pizza, fastest in the industry. 00:37:13.730 --> 00:37:15.063 align:middle line:90% HUELL HOWSER: Now you know what? 00:37:15.063 --> 00:37:17.180 align:middle line:84% There are a lot of samples here today. 00:37:17.180 --> 00:37:21.200 align:middle line:84% How much pizza can you eat before it all starts-- 00:37:21.200 --> 00:37:23.054 align:middle line:84% before your taste buds are shot out? 00:37:23.054 --> 00:37:24.720 align:middle line:84% SPEAKER 12: Well, I could tell you this. 00:37:24.720 --> 00:37:27.020 align:middle line:84% It doesn't look like anybody's taste buds are shot yet, 00:37:27.020 --> 00:37:28.270 align:middle line:84% because they're eating it right up. 00:37:28.270 --> 00:37:29.561 align:middle line:90% HUELL HOWSER: They keep coming. 00:37:29.561 --> 00:37:31.770 align:middle line:84% SPEAKER 12: They just keep coming. absolutely. 00:37:31.770 --> 00:37:35.290 align:middle line:84% HUELL HOWSER: I've been looking for these guys all my life. 00:37:35.290 --> 00:37:36.739 align:middle line:90% What are you selling over here? 00:37:36.739 --> 00:37:38.780 align:middle line:84% SPEAKER 13: Well, we're selling a starch blocker, 00:37:38.780 --> 00:37:42.200 align:middle line:84% Love My Carbs, so you can eat all the pizza you want, 00:37:42.200 --> 00:37:45.890 align:middle line:84% and 50% of the carbs will be converted to nothing. 00:37:45.890 --> 00:37:48.620 align:middle line:84% HUELL HOWSER: You're blocking the carbs out of pizza. 00:37:48.620 --> 00:37:49.880 align:middle line:90% That's a tall order. 00:37:49.880 --> 00:37:50.630 align:middle line:90% SPEAKER 13: Right. 00:37:50.630 --> 00:37:52.530 align:middle line:84% We've got the owner of the company right here. 00:37:52.530 --> 00:37:53.810 align:middle line:84% HUELL HOWSER: This is revolutionary. 00:37:53.810 --> 00:37:54.768 align:middle line:90% SPEAKER 14: Yes, it is. 00:37:54.768 --> 00:37:56.600 align:middle line:84% It's a product called Starch [? Light ?] 00:37:56.600 --> 00:38:00.470 align:middle line:84% that binds to the alpha amylase enzyme 00:38:00.470 --> 00:38:02.120 align:middle line:84% and keeps the carb from digesting. 00:38:02.120 --> 00:38:04.804 align:middle line:84% HUELL HOWSER: Hope you've got a good solid patent on this. 00:38:04.804 --> 00:38:06.470 align:middle line:84% SPEAKER 14: No, but we're working on it. 00:38:06.470 --> 00:38:07.580 align:middle line:90% HUELL HOWSER: You better-- 00:38:07.580 --> 00:38:09.290 align:middle line:90% you're working on it? 00:38:09.290 --> 00:38:12.020 align:middle line:84% You better get that wrapped up before you display it 00:38:12.020 --> 00:38:13.397 align:middle line:90% here at the pizza convention. 00:38:13.397 --> 00:38:15.230 align:middle line:84% SPEAKER 14: Probably got a good point there. 00:38:15.230 --> 00:38:16.690 align:middle line:90% HUELL HOWSER: Yeah. 00:38:16.690 --> 00:38:19.920 align:middle line:90% Wow, but it's a great idea. 00:38:19.920 --> 00:38:22.220 align:middle line:90% I love my carbs. 00:38:22.220 --> 00:38:24.290 align:middle line:90% Life taste good. 00:38:24.290 --> 00:38:26.660 align:middle line:84% You put it right on there, and it takes 50% 00:38:26.660 --> 00:38:28.082 align:middle line:90% of the carbs out of the pizza. 00:38:28.082 --> 00:38:29.540 align:middle line:84% SPEAKER 14: Right out of the pizza. 00:38:29.540 --> 00:38:29.780 align:middle line:90% Yep. 00:38:29.780 --> 00:38:31.030 align:middle line:90% HUELL HOWSER: Congratulations. 00:38:31.030 --> 00:38:32.540 align:middle line:90% SPEAKER 14: Thank you. 00:38:32.540 --> 00:38:36.080 align:middle line:84% HUELL HOWSER: I feel like this is almost a sacrilege, 00:38:36.080 --> 00:38:40.580 align:middle line:84% but here we are in front of a cheese distributor 00:38:40.580 --> 00:38:43.055 align:middle line:90% from Wisconsin. 00:38:43.055 --> 00:38:44.180 align:middle line:90% SPEAKER 15: That's correct. 00:38:44.180 --> 00:38:45.260 align:middle line:90% HUELL HOWSER: Now how-- 00:38:45.260 --> 00:38:47.690 align:middle line:84% are you competing with California cheese? 00:38:47.690 --> 00:38:50.630 align:middle line:84% SPEAKER 15: We compete with every other competitor, 00:38:50.630 --> 00:38:53.180 align:middle line:84% whether they're in California, Wisconsin, or New 00:38:53.180 --> 00:38:54.740 align:middle line:90% York, or points in between? 00:38:54.740 --> 00:38:57.820 align:middle line:84% HUELL HOWSER: Because when you talk about pizzas, 00:38:57.820 --> 00:39:01.350 align:middle line:84% cheese is a very important ingredient. 00:39:01.350 --> 00:39:02.210 align:middle line:90% SPEAKER 15: Yes. 00:39:02.210 --> 00:39:02.930 align:middle line:90% It's important. 00:39:02.930 --> 00:39:03.560 align:middle line:90% You're right. 00:39:03.560 --> 00:39:05.450 align:middle line:84% And it's important from the standpoint 00:39:05.450 --> 00:39:09.680 align:middle line:84% of how it marries towards all of the other ingredients that 00:39:09.680 --> 00:39:10.840 align:middle line:90% make pizza. 00:39:10.840 --> 00:39:15.710 align:middle line:84% You got three basic issues that you make pizza with. 00:39:15.710 --> 00:39:17.120 align:middle line:90% You start with the crust. 00:39:17.120 --> 00:39:20.270 align:middle line:84% You have tomatoes, and you have cheese. 00:39:20.270 --> 00:39:22.640 align:middle line:84% That's what you build the pizza on. 00:39:22.640 --> 00:39:25.100 align:middle line:90% But cheese has the ability-- 00:39:25.100 --> 00:39:27.680 align:middle line:84% should have the ability of having flavor, 00:39:27.680 --> 00:39:30.300 align:middle line:84% but how does it marry up and with all 00:39:30.300 --> 00:39:33.320 align:middle line:84% of the ingredients when you present and distinguish 00:39:33.320 --> 00:39:35.150 align:middle line:90% your pizza from others? 00:39:35.150 --> 00:39:38.340 align:middle line:84% HUELL HOWSER: It's all about the customer, 00:39:38.340 --> 00:39:40.740 align:middle line:90% and it's all about the cheese. 00:39:40.740 --> 00:39:45.781 align:middle line:84% California tomatoes-- we've got all the tomato products out 00:39:45.781 --> 00:39:46.280 align:middle line:90% here. 00:39:46.280 --> 00:39:49.310 align:middle line:84% SPEAKER 16: Yes, sir, everything from peeled to pizza sauce 00:39:49.310 --> 00:39:51.100 align:middle line:90% to six in one, which is our-- 00:39:51.100 --> 00:39:53.090 align:middle line:84% the finest tomatoes back in the United States. 00:39:53.090 --> 00:39:56.320 align:middle line:84% HUELL HOWSER: And these are all from California. 00:39:56.320 --> 00:39:58.100 align:middle line:84% And do you use all of these products? 00:39:58.100 --> 00:40:00.391 align:middle line:84% STEVE COHEN: Yes, I use a little bit of these products. 00:40:00.391 --> 00:40:02.795 align:middle line:84% I use Bonta, which is a high end pizza sauce, and-- 00:40:02.795 --> 00:40:05.050 align:middle line:84% HUELL HOWSER: Look at the different textures. 00:40:05.050 --> 00:40:08.250 align:middle line:84% STEVE COHEN: Well, some are a little bit more thicker. 00:40:08.250 --> 00:40:11.000 align:middle line:90% And the variety is-- 00:40:11.000 --> 00:40:14.539 align:middle line:84% again, I keep making the same reference. 00:40:14.539 --> 00:40:16.580 align:middle line:84% They're really great, and then there's a little-- 00:40:16.580 --> 00:40:17.600 align:middle line:90% and price is an issue. 00:40:17.600 --> 00:40:19.770 align:middle line:84% You have a little less expensive, 00:40:19.770 --> 00:40:21.900 align:middle line:84% and it's also the degree of thickness. 00:40:21.900 --> 00:40:26.172 align:middle line:84% HUELL HOWSER: But tomatoes are very important to pizzas. 00:40:26.172 --> 00:40:27.630 align:middle line:84% SPEAKER 16: It's 40% of the flavor. 00:40:27.630 --> 00:40:27.720 align:middle line:84% HUELL HOWSER: You can't have a pizza 00:40:27.720 --> 00:40:29.085 align:middle line:90% without tomatoes, can you? 00:40:29.085 --> 00:40:29.710 align:middle line:90% SPEAKER 16: No. 00:40:29.710 --> 00:40:32.390 align:middle line:84% 7% of the cost, 40% of the flavor. 00:40:32.390 --> 00:40:37.197 align:middle line:84% HUELL HOWSER: 7% of the cost, 40% of the flavor. 00:40:37.197 --> 00:40:38.030 align:middle line:90% SPEAKER 16: Correct. 00:40:38.030 --> 00:40:39.490 align:middle line:84% HUELL HOWSER: Who figured that out? 00:40:39.490 --> 00:40:42.110 align:middle line:90% SPEAKER 16: Some pizza guy. 00:40:42.110 --> 00:40:45.222 align:middle line:84% HUELL HOWSER: Now is this homemade pizza or frozen pizza? 00:40:45.222 --> 00:40:46.430 align:middle line:90% SPEAKER 17: This is homemade. 00:40:46.430 --> 00:40:48.180 align:middle line:84% HUELL HOWSER: Can you tell the difference? 00:40:48.180 --> 00:40:49.874 align:middle line:90% SPEAKER 17: Absolutely. 00:40:49.874 --> 00:40:51.790 align:middle line:84% HUELL HOWSER: How can you tell the difference? 00:40:51.790 --> 00:40:54.332 align:middle line:84% SPEAKER 17: There's just a drastic difference. 00:40:54.332 --> 00:40:56.540 align:middle line:84% HUELL HOWSER: Obviously, you're into homemade pizzas. 00:40:56.540 --> 00:40:58.040 align:middle line:84% What kind of business are you in? 00:40:58.040 --> 00:41:00.581 align:middle line:84% SPEAKER 17: Nah, we're actually just here-- a friend of mine. 00:41:00.581 --> 00:41:01.331 align:middle line:90% I'm just kind of-- 00:41:01.331 --> 00:41:02.330 align:middle line:90% SPEAKER 18: [INAUDIBLE]. 00:41:02.330 --> 00:41:03.212 align:middle line:90% SPEAKER 17: Right. 00:41:03.212 --> 00:41:04.630 align:middle line:90% Tagging along for the ride. 00:41:04.630 --> 00:41:06.463 align:middle line:84% HUELL HOWSER: Oh, you all are just here to-- 00:41:06.463 --> 00:41:07.790 align:middle line:90% they're not in the-- oh, look. 00:41:07.790 --> 00:41:10.610 align:middle line:84% We're standing in front of the bar here. 00:41:10.610 --> 00:41:12.680 align:middle line:84% These guys don't have anything to do with pizzas. 00:41:12.680 --> 00:41:14.780 align:middle line:84% You don't even have any credentials. 00:41:14.780 --> 00:41:15.800 align:middle line:90% He's got them all. 00:41:15.800 --> 00:41:18.390 align:middle line:90% They're all in that bag. 00:41:18.390 --> 00:41:21.126 align:middle line:90% I had that for show. 00:41:21.126 --> 00:41:22.750 align:middle line:84% STEVE COHEN: They go to school at UNLV. 00:41:22.750 --> 00:41:24.790 align:middle line:90% They're just here to eat. 00:41:24.790 --> 00:41:26.770 align:middle line:84% HUELL HOWSER: OK, we're standing here watching 00:41:26.770 --> 00:41:30.970 align:middle line:84% this DVD of pizzas just being churned out. 00:41:30.970 --> 00:41:32.890 align:middle line:84% You do it by the numbers, don't you? 00:41:32.890 --> 00:41:34.529 align:middle line:84% SPEAKER 19: We do up to 300 a minute. 00:41:34.529 --> 00:41:35.320 align:middle line:90% HUELL HOWSER: What? 00:41:35.320 --> 00:41:36.361 align:middle line:90% SPEAKER 19: 300 a minute. 00:41:36.361 --> 00:41:37.660 align:middle line:90% [INAUDIBLE] run 20 hours a day. 00:41:37.660 --> 00:41:38.910 align:middle line:90% HUELL HOWSER: For whom? 00:41:38.910 --> 00:41:40.960 align:middle line:84% SPEAKER 19: Any of the large frozen manufacturers 00:41:40.960 --> 00:41:42.820 align:middle line:84% all across the States, and, well, 00:41:42.820 --> 00:41:44.520 align:middle line:84% we've got machines all around the world. 00:41:44.520 --> 00:41:47.500 align:middle line:84% HUELL HOWSER: 300 pizzas a minute. 00:41:47.500 --> 00:41:49.810 align:middle line:84% SPEAKER 19: A minute, continuous. 00:41:49.810 --> 00:41:51.460 align:middle line:84% STEVE COHEN: And I make 300 a day. 00:41:51.460 --> 00:41:51.730 align:middle line:90% HUELL HOWSER: Wow. 00:41:51.730 --> 00:41:52.510 align:middle line:90% And you do what? 00:41:52.510 --> 00:41:54.910 align:middle line:84% STEVE COHEN: I make 300 a day in a 10-hour shift. 00:41:54.910 --> 00:41:56.868 align:middle line:84% SPEAKER 19: Well, in a minute, you can go home. 00:41:56.868 --> 00:41:57.610 align:middle line:90% You'll be done. 00:41:57.610 --> 00:42:00.265 align:middle line:84% HUELL HOWSER: So you're doing this for the frozen people, 00:42:00.265 --> 00:42:01.300 align:middle line:90% for the-- 00:42:01.300 --> 00:42:02.200 align:middle line:84% SPEAKER 19: Yes, wholesale [INAUDIBLE].. 00:42:02.200 --> 00:42:03.455 align:middle line:84% HUELL HOWSER: [INAUDIBLE] buy at grocery stores. 00:42:03.455 --> 00:42:05.663 align:middle line:84% SPEAKER 19: Well, we've got smaller machines as well. 00:42:05.663 --> 00:42:07.324 align:middle line:84% If you're just getting into it, we've 00:42:07.324 --> 00:42:08.990 align:middle line:84% got the smaller machines at 30 a minute. 00:42:08.990 --> 00:42:11.198 align:middle line:84% But then we've got the larger ones that do up to 300. 00:42:11.198 --> 00:42:13.390 align:middle line:84% HUELL HOWSER: And do you think it tastes the same? 00:42:13.390 --> 00:42:14.410 align:middle line:90% SPEAKER 19: I think it taste-- 00:42:14.410 --> 00:42:15.868 align:middle line:84% I think it tastes the same, and you 00:42:15.868 --> 00:42:18.380 align:middle line:84% have less handling of the product, 00:42:18.380 --> 00:42:20.800 align:middle line:84% so it's probably actually more sanitary than having 00:42:20.800 --> 00:42:21.910 align:middle line:90% somebody do it by hand. 00:42:21.910 --> 00:42:23.050 align:middle line:90% HUELL HOWSER: Wow. 00:42:23.050 --> 00:42:26.134 align:middle line:84% And your palate-- it's very hard to tell the difference. 00:42:26.134 --> 00:42:27.550 align:middle line:84% SPEAKER 19: It's just ingredients, 00:42:27.550 --> 00:42:29.095 align:middle line:84% so you don't need somebody handling 00:42:29.095 --> 00:42:30.220 align:middle line:90% it to have it taste better. 00:42:30.220 --> 00:42:31.870 align:middle line:84% STEVE COHEN: And it's a measure of portion control. 00:42:31.870 --> 00:42:33.310 align:middle line:84% SPEAKER 19: Portion control, so it's consistent. 00:42:33.310 --> 00:42:35.050 align:middle line:84% Every time it's going to taste the same. 00:42:35.050 --> 00:42:37.110 align:middle line:84% HUELL HOWSER: OK, this is very interesting. 00:42:37.110 --> 00:42:38.320 align:middle line:90% What do we have here, sir? 00:42:38.320 --> 00:42:40.900 align:middle line:84% SPEAKER 20: What we have is a automated pizza-- 00:42:40.900 --> 00:42:42.280 align:middle line:90% what we call a pizza spinner. 00:42:42.280 --> 00:42:45.730 align:middle line:84% And it will take a pizza dough ball 00:42:45.730 --> 00:42:48.370 align:middle line:84% and automatically spin it into a flat pizza. 00:42:48.370 --> 00:42:50.620 align:middle line:84% HUELL HOWSER: Now where does the dough ball come from? 00:42:50.620 --> 00:42:52.480 align:middle line:84% SPEAKER 20: It comes from our co-extrusion encrusting 00:42:52.480 --> 00:42:52.979 align:middle line:90% machine. 00:42:52.979 --> 00:42:54.640 align:middle line:84% HUELL HOWSER: Look at this machine. 00:42:54.640 --> 00:42:56.931 align:middle line:84% SPEAKER 20: All of these products off the same machine. 00:42:56.931 --> 00:42:58.600 align:middle line:84% HUELL HOWSER: All of this came out of-- 00:42:58.600 --> 00:43:01.480 align:middle line:84% came out of-- this machine can make all of these things. 00:43:01.480 --> 00:43:02.465 align:middle line:90% SPEAKER 20: Absolutely. 00:43:02.465 --> 00:43:02.850 align:middle line:90% Absolutely. 00:43:02.850 --> 00:43:03.390 align:middle line:90% HUELL HOWSER: What do you do? 00:43:03.390 --> 00:43:04.624 align:middle line:90% Just set the-- set the-- 00:43:04.624 --> 00:43:05.290 align:middle line:90% SPEAKER 20: Yes. 00:43:05.290 --> 00:43:09.630 align:middle line:84% We have dough on one side, and we have filling on the other. 00:43:09.630 --> 00:43:11.140 align:middle line:90% Co-extruse it, and crust it. 00:43:11.140 --> 00:43:12.480 align:middle line:90% It puts the product in. 00:43:12.480 --> 00:43:13.360 align:middle line:84% HUELL HOWSER: So it's all automated. 00:43:13.360 --> 00:43:14.410 align:middle line:84% SPEAKER 20: All automated, absolutely. 00:43:14.410 --> 00:43:16.090 align:middle line:84% HUELL HOWSER: Well, let's put it in the spinner, 00:43:16.090 --> 00:43:18.280 align:middle line:84% because you've never seen a spinner, have you, Steve? 00:43:18.280 --> 00:43:19.090 align:middle line:90% STEVE COHEN: No, I have not. 00:43:19.090 --> 00:43:20.506 align:middle line:84% HUELL HOWSER: All right, this is-- 00:43:20.506 --> 00:43:25.990 align:middle line:84% this looks like something from outer space here. 00:43:25.990 --> 00:43:28.290 align:middle line:84% So you're just putting a little bit of dough on it. 00:43:28.290 --> 00:43:29.485 align:middle line:84% SPEAKER 20: A little bit of dusting. 00:43:29.485 --> 00:43:29.770 align:middle line:90% HUELL HOWSER: Dusting. 00:43:29.770 --> 00:43:31.228 align:middle line:84% SPEAKER 20: A little dusting flour. 00:43:31.228 --> 00:43:32.934 align:middle line:84% HUELL HOWSER: Then you put this-- 00:43:32.934 --> 00:43:33.760 align:middle line:90% look at this. 00:43:33.760 --> 00:43:37.190 align:middle line:84% SPEAKER 20: Inside the dough spinner, pizza spinner. 00:43:37.190 --> 00:43:38.322 align:middle line:90% HUELL HOWSER: Turn it on. 00:43:38.322 --> 00:43:41.120 align:middle line:90% 00:43:41.120 --> 00:43:42.860 align:middle line:90% Oh, my god. 00:43:42.860 --> 00:43:48.550 align:middle line:90% 00:43:48.550 --> 00:43:52.010 align:middle line:90% That is amazing. 00:43:52.010 --> 00:43:52.840 align:middle line:90% And here it comes. 00:43:52.840 --> 00:43:53.340 align:middle line:90% Look. 00:43:53.340 --> 00:43:55.940 align:middle line:90% 00:43:55.940 --> 00:43:56.990 align:middle line:90% SPEAKER 20: Best pi-- 00:43:56.990 --> 00:43:58.204 align:middle line:90% best pizza in the world. 00:43:58.204 --> 00:43:59.120 align:middle line:90% HUELL HOWSER: Perfect. 00:43:59.120 --> 00:44:00.860 align:middle line:84% SPEAKER 20: Perfect, round thickness-- 00:44:00.860 --> 00:44:01.820 align:middle line:90% the same every time. 00:44:01.820 --> 00:44:04.550 align:middle line:84% HUELL HOWSER: And every one will look exactly the same. 00:44:04.550 --> 00:44:06.200 align:middle line:90% SPEAKER 20: Exactly the same. 00:44:06.200 --> 00:44:07.320 align:middle line:90% HUELL HOWSER: Wow. 00:44:07.320 --> 00:44:08.247 align:middle line:90% The pizza-- 00:44:08.247 --> 00:44:09.080 align:middle line:90% SPEAKER 20: Spinner. 00:44:09.080 --> 00:44:09.800 align:middle line:90% HUELL HOWSER: Spinner. 00:44:09.800 --> 00:44:10.780 align:middle line:90% SPEAKER 20: Yes, sir. 00:44:10.780 --> 00:44:13.880 align:middle line:84% HUELL HOWSER: OK, these guys, you distribute what? 00:44:13.880 --> 00:44:16.910 align:middle line:84% SPEAKER 21: Pizza supplies, anything down from the flour, 00:44:16.910 --> 00:44:20.690 align:middle line:84% the pizza dough, the sausage, the sauce, everything, olives, 00:44:20.690 --> 00:44:22.327 align:middle line:90% jalapenos. 00:44:22.327 --> 00:44:23.660 align:middle line:90% HUELL HOWSER: We have pepperoni. 00:44:23.660 --> 00:44:26.010 align:middle line:84% We've seen a lot of stuff here today, 00:44:26.010 --> 00:44:29.960 align:middle line:84% but our big debate is this thing between the homemade pizzas, 00:44:29.960 --> 00:44:33.090 align:middle line:84% the old fashioned kind that to do by hand, 00:44:33.090 --> 00:44:35.660 align:middle line:84% and the kind that seem to be more and more-- 00:44:35.660 --> 00:44:38.310 align:middle line:84% they're making them with the machines. 00:44:38.310 --> 00:44:39.780 align:middle line:90% They're just shooting them out. 00:44:39.780 --> 00:44:40.820 align:middle line:90% They're frozen. 00:44:40.820 --> 00:44:43.070 align:middle line:90% Is there a difference? 00:44:43.070 --> 00:44:44.780 align:middle line:90% SPEAKER 21: There's more of a-- 00:44:44.780 --> 00:44:47.480 align:middle line:84% you could tell a little bit of the cookie cutter flavor maybe, 00:44:47.480 --> 00:44:49.100 align:middle line:84% but they're getting better now where you can't even 00:44:49.100 --> 00:44:50.450 align:middle line:90% tell the difference at times. 00:44:50.450 --> 00:44:53.420 align:middle line:84% They're using the recipes from these homemade people. 00:44:53.420 --> 00:44:56.535 align:middle line:84% They're duplicating it, and it's getting very, very good. 00:44:56.535 --> 00:44:57.410 align:middle line:90% HUELL HOWSER: So see? 00:44:57.410 --> 00:44:59.882 align:middle line:84% It's getting-- the line is getting more-- 00:44:59.882 --> 00:45:01.340 align:middle line:84% STEVE COHEN: I would have to agree. 00:45:01.340 --> 00:45:02.256 align:middle line:90% I would have to agree. 00:45:02.256 --> 00:45:05.420 align:middle line:84% HUELL HOWSER: See, he does it the old fashioned way. 00:45:05.420 --> 00:45:08.060 align:middle line:84% He's the little old pizza maker who does it the old fashioned-- 00:45:08.060 --> 00:45:09.710 align:middle line:84% SPEAKER 22: He puts the love, the love, and that's 00:45:09.710 --> 00:45:10.918 align:middle line:90% the thing that really counts. 00:45:10.918 --> 00:45:13.714 align:middle line:84% When you put your heart and your love into it, you taste it. 00:45:13.714 --> 00:45:14.630 align:middle line:90% You taste the quality. 00:45:14.630 --> 00:45:15.500 align:middle line:90% It's like your mom's cooking. 00:45:15.500 --> 00:45:16.625 align:middle line:90% Again, you're putting love. 00:45:16.625 --> 00:45:19.226 align:middle line:84% I mean it could be anything, and you put your heart into it. 00:45:19.226 --> 00:45:20.975 align:middle line:84% And believe it or not, you feel that soul. 00:45:20.975 --> 00:45:22.683 align:middle line:84% HUELL HOWSER: Can you tell the difference 00:45:22.683 --> 00:45:24.860 align:middle line:84% in a pizza made with love and a pizza that 00:45:24.860 --> 00:45:26.090 align:middle line:90% comes out of a frozen-- 00:45:26.090 --> 00:45:26.960 align:middle line:84% SPEAKER 22: You could feel the heart. 00:45:26.960 --> 00:45:27.740 align:middle line:90% You can feel the soul. 00:45:27.740 --> 00:45:28.790 align:middle line:84% STEVE COHEN: [INAUDIBLE] perfect. 00:45:28.790 --> 00:45:30.498 align:middle line:84% SPEAKER 22: It's just-- you just feel it. 00:45:30.498 --> 00:45:33.350 align:middle line:84% You just feel it, and then you could feel the machine shooting 00:45:33.350 --> 00:45:35.010 align:middle line:84% out, and you could taste that, where 00:45:35.010 --> 00:45:36.551 align:middle line:84% you know you're just eating something 00:45:36.551 --> 00:45:41.405 align:middle line:84% to satisfy your hunger compared to satisfy the deep down hunger 00:45:41.405 --> 00:45:43.030 align:middle line:84% feeling that's different from the love. 00:45:43.030 --> 00:45:43.400 align:middle line:90% HUELL HOWSER: Look at this man. 00:45:43.400 --> 00:45:43.760 align:middle line:90% This is great. 00:45:43.760 --> 00:45:44.450 align:middle line:90% SPEAKER 22: But it's true. 00:45:44.450 --> 00:45:44.949 align:middle line:90% It's true. 00:45:44.949 --> 00:45:46.460 align:middle line:90% It's just like the-- 00:45:46.460 --> 00:45:48.140 align:middle line:84% comparing to him, I would understand 00:45:48.140 --> 00:45:52.030 align:middle line:84% why you're making it authentic, homemade, down-- 00:45:52.030 --> 00:45:53.530 align:middle line:84% STEVE COHEN: It's a Broadway play. 00:45:53.530 --> 00:45:55.460 align:middle line:84% They come in to watch us do the whole thing 00:45:55.460 --> 00:45:56.860 align:middle line:90% with the stretching. 00:45:56.860 --> 00:45:59.447 align:middle line:84% They watch-- the kids come watch the dough process. 00:45:59.447 --> 00:46:00.530 align:middle line:90% It's not a hidden kitchen. 00:46:00.530 --> 00:46:03.544 align:middle line:84% It's a front view kitchen, so it's part of the ambiance. 00:46:03.544 --> 00:46:04.460 align:middle line:90% It's part of what we-- 00:46:04.460 --> 00:46:06.440 align:middle line:84% HUELL HOWSER: Well, there's a little bit of everything here. 00:46:06.440 --> 00:46:07.070 align:middle line:90% SPEAKER 22: Sure is. 00:46:07.070 --> 00:46:08.690 align:middle line:84% HUELL HOWSER: It runs the whole gamut 00:46:08.690 --> 00:46:11.860 align:middle line:84% from just shooting them out to doing it with love. 00:46:11.860 --> 00:46:12.860 align:middle line:90% SPEAKER 22: That's true. 00:46:12.860 --> 00:46:13.250 align:middle line:90% I agree. 00:46:13.250 --> 00:46:13.760 align:middle line:90% I agree. 00:46:13.760 --> 00:46:15.400 align:middle line:84% HUELL HOWSER: And you're selling to both sides, aren't you? 00:46:15.400 --> 00:46:16.609 align:middle line:90% SPEAKER 22: I'm just selling. 00:46:16.609 --> 00:46:17.316 align:middle line:90% That's the thing. 00:46:17.316 --> 00:46:18.850 align:middle line:90% I'm going to sell, sell, sell. 00:46:18.850 --> 00:46:19.620 align:middle line:90% Push, push, push. 00:46:19.620 --> 00:46:21.536 align:middle line:84% You know, [INAUDIBLE],, just push, push, push. 00:46:21.536 --> 00:46:22.380 align:middle line:90% So I got to-- 00:46:22.380 --> 00:46:26.300 align:middle line:84% whoever wants to buy it from-- homemade to fast food. 00:46:26.300 --> 00:46:27.050 align:middle line:90% We just sell. 00:46:27.050 --> 00:46:29.780 align:middle line:90% You know, we just sell. 00:46:29.780 --> 00:46:33.470 align:middle line:84% HUELL HOWSER: We're ending up with disco Buffalo wings 00:46:33.470 --> 00:46:36.140 align:middle line:90% here at the pizza expo. 00:46:36.140 --> 00:46:39.470 align:middle line:84% Where is the traditional Italian music? 00:46:39.470 --> 00:46:41.480 align:middle line:90% Where's the old school, Steve? 00:46:41.480 --> 00:46:44.470 align:middle line:84% STEVE COHEN: Well, Salvatore and Giuseppe-- 00:46:44.470 --> 00:46:48.320 align:middle line:84% they sold, and they retired, and their sons took over, 00:46:48.320 --> 00:46:50.170 align:middle line:90% and they sell Buffalo wings. 00:46:50.170 --> 00:46:53.540 align:middle line:84% HUELL HOWSER: This is amazing what we have seen here today, 00:46:53.540 --> 00:46:57.625 align:middle line:84% because what we have seen is the new way of looking at it. 00:46:57.625 --> 00:46:58.750 align:middle line:90% STEVE COHEN: It's progress. 00:46:58.750 --> 00:46:59.435 align:middle line:90% HUELL HOWSER: Bottom line. 00:46:59.435 --> 00:47:00.590 align:middle line:90% STEVE COHEN: Bottom line. 00:47:00.590 --> 00:47:01.455 align:middle line:90% HUELL HOWSER: [INAUDIBLE]. 00:47:01.455 --> 00:47:01.870 align:middle line:90% STEVE COHEN: Exactly. 00:47:01.870 --> 00:47:02.770 align:middle line:90% HUELL HOWSER: Production. 00:47:02.770 --> 00:47:03.210 align:middle line:90% STEVE COHEN: You said it. 00:47:03.210 --> 00:47:04.520 align:middle line:90% HUELL HOWSER: Volume. 00:47:04.520 --> 00:47:06.800 align:middle line:84% I mean people are still interested in making 00:47:06.800 --> 00:47:07.587 align:middle line:90% a good product. 00:47:07.587 --> 00:47:09.670 align:middle line:84% STEVE COHEN: But they're more interested in making 00:47:09.670 --> 00:47:10.490 align:middle line:90% the bottom line. 00:47:10.490 --> 00:47:11.930 align:middle line:84% HUELL HOWSER: But all these other factors are coming in. 00:47:11.930 --> 00:47:13.971 align:middle line:84% STEVE COHEN: More and more and more, bottom line. 00:47:13.971 --> 00:47:16.370 align:middle line:84% Productivity, efficiency-- depending on your business, 00:47:16.370 --> 00:47:17.160 align:middle line:90% yeah. 00:47:17.160 --> 00:47:19.710 align:middle line:84% HUELL HOWSER: This has been absolutely fascinating. 00:47:19.710 --> 00:47:20.750 align:middle line:90% Thank you very much. 00:47:20.750 --> 00:47:21.750 align:middle line:90% STEVE COHEN: Thank you. 00:47:21.750 --> 00:47:23.833 align:middle line:84% HUELL HOWSER: We've seen it the old fashioned way, 00:47:23.833 --> 00:47:28.130 align:middle line:84% the hands-on way at your place on Larchmont Boulevard. 00:47:28.130 --> 00:47:30.620 align:middle line:84% And we've seen all the new cutting edge 00:47:30.620 --> 00:47:34.290 align:middle line:84% ways of doing it here at the Pizza Expo, 00:47:34.290 --> 00:47:37.850 align:middle line:84% and I guess the conclusion is that there is still 00:47:37.850 --> 00:47:39.475 align:middle line:90% room for both-- 00:47:39.475 --> 00:47:41.100 align:middle line:84% STEVE COHEN: The choice is still yours. 00:47:41.100 --> 00:47:41.720 align:middle line:90% HUELL HOWSER: --to coexist. 00:47:41.720 --> 00:47:43.520 align:middle line:84% STEVE COHEN: Right, right, right. 00:47:43.520 --> 00:47:46.160 align:middle line:84% HUELL HOWSER: And there is a difference, but that difference 00:47:46.160 --> 00:47:49.240 align:middle line:90% in taste is getting even more-- 00:47:49.240 --> 00:47:51.140 align:middle line:90% ever more slight. 00:47:51.140 --> 00:47:53.120 align:middle line:84% It really gets down to economics now. 00:47:53.120 --> 00:47:54.620 align:middle line:84% STEVE COHEN: Yeah, I hate to say it. 00:47:54.620 --> 00:47:56.779 align:middle line:84% I do hate to say it, but it's true. 00:47:56.779 --> 00:47:58.820 align:middle line:84% HUELL HOWSER: Well, let's end on a positive note. 00:47:58.820 --> 00:48:00.830 align:middle line:84% STEVE COHEN: We've had a lot of good pizza here today. 00:48:00.830 --> 00:48:01.790 align:middle line:84% HUELL HOWSER: We've eaten a lot of food. 00:48:01.790 --> 00:48:02.720 align:middle line:84% STEVE COHEN: We have certainly done that. 00:48:02.720 --> 00:48:04.220 align:middle line:84% HUELL HOWSER: We've had a good time, 00:48:04.220 --> 00:48:07.640 align:middle line:84% and we have completed our pizza adventure 00:48:07.640 --> 00:48:12.810 align:middle line:84% on Larchmont Boulevard and in Las Vegas and had a great time. 00:48:12.810 --> 00:48:16.190 align:middle line:84% I hope you've learned as much about pizza as I have. 00:48:16.190 --> 00:48:20.760 align:middle line:84% It's a whole other world out there, the world of pizza. 00:48:20.760 --> 00:48:21.344 align:middle line:90% Thanks, Steve. 00:48:21.344 --> 00:48:22.593 align:middle line:90% STEVE COHEN: Thank you, Huell. 00:48:22.593 --> 00:48:23.270 align:middle line:90% It's been a joy. 00:48:23.270 --> 00:48:25.100 align:middle line:90% Thank you so much. 00:48:25.100 --> 00:48:28.445 align:middle line:84% HUELL HOWSER: The World Pizza Games, and part of those games 00:48:28.445 --> 00:48:29.362 align:middle line:90% are-- 00:48:29.362 --> 00:48:31.320 align:middle line:84% what do you call this that you're doing, Casey? 00:48:31.320 --> 00:48:32.861 align:middle line:84% CASEY: This is called pizza tossing-- 00:48:32.861 --> 00:48:35.240 align:middle line:90% acrobatic freestyle competition. 00:48:35.240 --> 00:48:37.520 align:middle line:84% HUELL HOWSER: Now you do this for a living. 00:48:37.520 --> 00:48:39.050 align:middle line:90% CASEY: I do this every day. 00:48:39.050 --> 00:48:41.330 align:middle line:84% HUELL HOWSER: Wow, and at your pizza place, 00:48:41.330 --> 00:48:43.367 align:middle line:84% do people come just to watch you? 00:48:43.367 --> 00:48:44.200 align:middle line:90% CASEY: Yes, they do. 00:48:44.200 --> 00:48:46.370 align:middle line:84% It brings in a lot of business to my pizzeria. 00:48:46.370 --> 00:48:48.230 align:middle line:84% HUELL HOWSER: Because this is kind of-- 00:48:48.230 --> 00:48:51.334 align:middle line:84% somehow or another, this is synonymous with old style-- 00:48:51.334 --> 00:48:53.000 align:middle line:84% CASEY: It's eye-catching, you would say. 00:48:53.000 --> 00:48:53.130 align:middle line:90% HUELL HOWSER: Yeah. 00:48:53.130 --> 00:48:54.200 align:middle line:84% CASEY: You mean never really see people 00:48:54.200 --> 00:48:55.991 align:middle line:84% going like this right in front of your face 00:48:55.991 --> 00:48:58.940 align:middle line:84% and never know where it's going to go with the dough, you know? 00:48:58.940 --> 00:48:59.690 align:middle line:90% HUELL HOWSER: Wow. 00:48:59.690 --> 00:49:00.750 align:middle line:84% CASEY: So you want to see more of it, 00:49:00.750 --> 00:49:02.360 align:middle line:84% so you can do all kinds of tricks with it 00:49:02.360 --> 00:49:04.730 align:middle line:84% like going underneath your legs, do all the crazy stuff 00:49:04.730 --> 00:49:05.990 align:middle line:84% for people, because they'll love it. 00:49:05.990 --> 00:49:07.470 align:middle line:84% Like you have a smile on your face right now. 00:49:07.470 --> 00:49:08.261 align:middle line:90% HUELL HOWSER: Yeah. 00:49:08.261 --> 00:49:08.912 align:middle line:90% CASEY: Exactly. 00:49:08.912 --> 00:49:10.370 align:middle line:84% HUELL HOWSER: What is it that makes 00:49:10.370 --> 00:49:12.329 align:middle line:90% people so intrigued with this? 00:49:12.329 --> 00:49:14.120 align:middle line:84% CASEY: Well, I mean, some people don't even 00:49:14.120 --> 00:49:15.536 align:middle line:84% hand-toss their pizzas, and you go 00:49:15.536 --> 00:49:17.750 align:middle line:84% in the places where you see hand tossing, it's cool. 00:49:17.750 --> 00:49:20.000 align:middle line:84% But when you see something that's out of the ordinary, 00:49:20.000 --> 00:49:22.280 align:middle line:84% basically, like whipping it around or going 00:49:22.280 --> 00:49:25.324 align:middle line:84% really high like that vertically or doing other things with it, 00:49:25.324 --> 00:49:26.240 align:middle line:90% people love to see it. 00:49:26.240 --> 00:49:27.150 align:middle line:90% It's entertainment. 00:49:27.150 --> 00:49:29.120 align:middle line:84% HUELL HOWSER: Do they love to see you drop one 00:49:29.120 --> 00:49:30.050 align:middle line:90% every once in a while? 00:49:30.050 --> 00:49:31.716 align:middle line:84% CASEY: Don't drop it in front of people. 00:49:31.716 --> 00:49:33.390 align:middle line:90% Drop it on your own time. 00:49:33.390 --> 00:49:35.720 align:middle line:84% Now I have got it stuck on the ceiling on like stuff-- 00:49:35.720 --> 00:49:36.770 align:middle line:90% like I've thrown it too high. 00:49:36.770 --> 00:49:37.820 align:middle line:84% HUELL HOWSER: Oh, you threw it up, and it got stuck. 00:49:37.820 --> 00:49:38.840 align:middle line:84% CASEY: I threw it, and it got stuck. 00:49:38.840 --> 00:49:40.460 align:middle line:84% But other than that, I threw that one down 00:49:40.460 --> 00:49:41.293 align:middle line:90% after I got it down. 00:49:41.293 --> 00:49:43.297 align:middle line:84% HUELL HOWSER: Give us your best shot right here. 00:49:43.297 --> 00:49:44.630 align:middle line:90% CASEY: My best shot, like trick? 00:49:44.630 --> 00:49:46.102 align:middle line:90% HUELL HOWSER: Yeah. 00:49:46.102 --> 00:49:46.810 align:middle line:90% CASEY: Let's See. 00:49:46.810 --> 00:49:47.200 align:middle line:90% What do you want? 00:49:47.200 --> 00:49:47.940 align:middle line:90% There you go. 00:49:47.940 --> 00:49:51.050 align:middle line:90% 00:49:51.050 --> 00:49:53.540 align:middle line:90% HUELL HOWSER: Oh, my gosh. 00:49:53.540 --> 00:49:58.160 align:middle line:84% It's all part of the World Pizza Games here at the Pizza Expo. 00:49:58.160 --> 00:49:59.210 align:middle line:90% Thanks a lot, Casey. 00:49:59.210 --> 00:49:59.700 align:middle line:90% CASEY: Thank you. 00:49:59.700 --> 00:50:00.283 align:middle line:90% Appreciate it. 00:50:00.283 --> 00:50:04.360 align:middle line:90% [ITALIAN MUSIC PLAYING] 00:50:04.360 --> 00:52:24.090 align:middle line:90% 00:52:24.090 --> 00:52:26.390 align:middle line:84% HUELL HOWSER: It's all about the pizza, 00:52:26.390 --> 00:52:28.770 align:middle line:84% and if you'd like to go on this pizza adventure 00:52:28.770 --> 00:52:32.130 align:middle line:84% again or share it with family or friends, 00:52:32.130 --> 00:52:36.120 align:middle line:84% it's available on videocassette and on DVD. 00:52:36.120 --> 00:52:41.610 align:middle line:84% All you have to do is call 1-800-266-5727, 00:52:41.610 --> 00:52:44.475 align:middle line:84% and we'll deliver it to you right away. 00:52:44.475 --> 00:52:47.164 align:middle line:90% 00:52:47.164 --> 00:52:48.080 align:middle line:90% SPEAKER 1: Visiting... 00:52:48.080 --> 00:52:50.330 align:middle line:84% With Huell Howser is made possible 00:52:50.330 --> 00:52:55.270 align:middle line:84% through a generous grant from the Ralph M Parsons Foundation. 00:52:55.270 --> 00:52:57.334 align:middle line:90%