WE'RE HERE IN LYDIAS IN
SALEM WHERE IITALIAN FOOD
RESONATES THROUGHOUT THE PLACE
AND I HAVE NOT YET INDULGED AND
THIS IS BILLY SO TELL US ABOUT
THIS BEAUTIFUL AND AMAZING VERY
GORGEOUS I MUST SAY SPOT HERE
IN SALEM.
WELL, THANK YOU SO MUCH FOR
COMING!
WE JUST WENT THROUGH A REMODEL
IN JANUARY AND HAD A LOT OF
OPPORTUNITY TO IMPROVE OUR CURB
APPEAL AND WE ALSO INN HANCE
SOME OF OUR DISHES AS WELL AS
IMPROVING THE WINE SELECTION.
SO KNOWN FOR ITALIAN NOOD?
WE HAVE SAUCES IN HOUSE AND
A WOODFIRE BRICK OVEN WHERE WE
DO HOMEMADE PIZZAS.
WELL IT IS NATIONAL PIZZA
MONTH AND THAT IS WHAT BRINGS
US HERE TODAY BECAUSE BELIEVE
IT OR NOT I MADE PIZZA BEFORE
BUT IT IS ALWAYS ON PREMADE
CRUST SO I DON'T KNOW HOW
AUGUSTENTIC THAT IS, BUT WE'LL
MAKE OUR OWN CRUST HERE AND THE
WHOLE NINE YARDS?
YES, MA'AM.
FORTUNATELY I HAVE A WONDERFUL
STAFF THAT DOES ALL THIS STUFF.
ANCHOR: AND RIGHT HERE ON
APPERSON AND ELECTRIC ROAD.
WHAT ARE YOUR HOURS OF
OPERATION?
WE ARE OPEN FOR DINNER AND
LUNCH, APPROXIMATELY 11 A.M.
UNTIL 9 P.M. DEPENDING ON THE
DAY OF THE WEEK.
10:00 ON WEEKENDS.
ANCHOR: 7 DAYS A WEEK?
YES, MA'AM.
THIS IS THE DAY OF THE WEEK
I GET TO MAKE MY VERY OWN FIRST
PIZZA.
TRY IT?
LET'S DO IT
WE'RE JOIN BY ERNESTO TO
SHOW ME PIZZA.
AND THEN TELL US ABOUT THE
DIFFERENT TYPES OF PIZZAS YOU
OFFER HERE.
WE OFFER PEPPERONI AND
CHEESE SAYS AND HAWAIIAN.
MY PERSONAL FAVORITE IS THE
ROSTICA.
I WON'T DIVULGE THE INGREDIENTS.
PUT IT YOURSELF.
AND THEN IT IS TO TELL ME
ABOUT THAT DOW HERE IN HOUSE?
WE MAKE IT HERE EVERY DAY
AND FOR BREADSTICKS AND THAT IS
ONE OF OUR APPETIZERS AND YOU
CAN SEE IT HERE IN THE COOLER.
WE TRY TO DO AS MUCH AS WE CAN.
VERY FRESH.
THIS IS WHEY WANT TO SEE, YOUR
SKILLS.
LOOK AT THAT!
I'D BE AFRAID TO ATTEMPT THAT.
THAT IS WHY I HAVE ERNESTO.
ANCHOR: IS THAT NEEDED TO BE
FANCY AND IT LOOKS GOOD!
WHAT KIND OF PIZZAS ARE WE
MAKING?
THE LARGE IS 16 AND WE SERVE
A 10" SMALL PIZZA;
NEED TO STRETCH IT OUT.
AND IS IT DOWN TIME FOR THE
TOPPINGS?
THIS IS A UNIQUE PIZZA WE
DON'T PUT THE SAUCE ON.
THIS IS THE HERB AND GARLIC
SAUCE.
SO BRUSH OLIVE OIL AND HERB
SAUCE EVER SO SLIGHTLY BUT THAT
IS NOT PESTO.
WE HAVE BEEN TESTING PESTO
PIZZA.
I CAN DO THIS ONE.
GRAB A HANDFUL.
ANCHOR: THIS FEELS EXTREME
LOW FRESH.
WE TEND TO SDRED OUR CHEESE
EVERY DAY.
WHAT'S NEXT?
BLACK'LLIVE OLIVES.
ALL RIGHT.
AND PEPPER HEARSAY.
THIS STUFF IS COLD!
I WASN'T EXPECTING FOR IT TO BE
SO COLD!
THAT IS WHY WE HAVE YOU NEXT
TO THE OVEN.
YOU CAN WARM UP.
WHICH, BY THE WAY, CAN I
TELL YOU THAT OVEN AND NEARLY
700° AND IT IS LIKE 667 RIGHT
NOW.
AND PEPPERONI!
AND THERE IS THAT LITTLE
TECHNIQUE FOR THE PEPPERONI.
SHOW ME THE TECHNIQUE I
GUESS?
AND THAT IS ALL DOWN.
AND
AND NOW OUR PIECE
DERESISTANCE GOES INTO THE
OVEN?
YES.
AND IT GIVES THAT SO THE DOUGH
DOESN'T STICK TO THE APPEAL.
STICK TO THE PEEL.
ANCHOR: THAT LOOKS AMAZING!
I CAN'T WAIT TO DIG IN SO GIVE
IT A COUPLE MINUTES?
ALL RIGHT!
LOOKING FORWARD TO IT.
YUM!
