- Daniel Cutler, Sotto in Los Angeles,
chef de cuisine, and from
what I hear, The Pizza Guy.
- [Daniel] The pizza guy.
- So, let's make pizza.
- Alright.
(indie rock music)
- You're probably gonna need this,
it gets a little bit, uh.
- Is it gonna be messy?
- [Daniel] It's pretty messy.
- Okay.
- I end up with flour, like,
all the way up to my knees
by the end of service.
- All right, so, I try
to make dough at home.
- [Daniel] Right.
- Not always successful.
What are the ingredients
that you have in here?
- [Daniel] All it is is flour,
a specific type of flour, Double Zero,
it gets milled in Italy and
then they send it over here.
We use natural starter, which is like,
yeast grown from weeks of flour and water
kind of hanging out at room temperature.
It's like this alive thing that
we just keep in the back in a container.
- So that gives it an extra
bit of flavor as well.
- [Daniel] Yeah.
So, this is just gonna come
out, it's kind of like this,
sliding, shuffling kind of situation.
You wanna kind of maintain
all of the edges of it.
And we put it top-side face down
because it dries out really quickly.
(dough flops on table)
- Okay, so I have to do that now.
- [Daniel] Yeah.
- Lightening fast.
Okay, I'm gonna start.
- [Daniel] Yeah.
- I'm gonna do it.
(indie rock music)
Am I making a mistake
already by lifting it up?
- No.
It's basically gonna
take any number of weeks
to learn how to do it
this way and this is,
see, that's like, you're
already ahead of the game.
You wanna make sure you have
enough flour in the bottom
so that when it's sliding onto the peel
to go into the oven, it doesn't stick.
Because if it sticks, it's over.
- I didn't tear it.
- That's good.
Let's do a Margarita, traditional.
- Okay, traditional Margarita.
- [Daniel] Spoonful of
sauce in the middle.
- [Jeremy] So I'm gonna do the same here.
Smooth.
Alright.
- [Daniel] Now, basil.
- [Jeremy] Do you tear it up at all?
- [Daniel] No, I just leave it whole.
Cause it's gonna wilt.
Grab some mozzarella, throw it on there.
- [Jeremy] Okay, so this
is the fresh mozzarella
but you guys just broke up the balls?
- Yeah, we just cut it
up into smaller pieces.
Everything happens so quickly in the oven.
This has about 50 seconds,
60 seconds to melt.
So, if it's too big, it won't melt.
- Then you threw another
cheese on there, what was that?
- Right, this is Pecorino
Romano mixed with Grana Padano.
So, we like a little bit
of spice from the Pecorino,
but then the creaminess from the
cow's milk in the Grana Padano.
- So, this is just the traditional one,
but I kind of wanna add some more stuff.
- [Daniel] This is Andouille.
- [Jeremy] I just wanna break it up?
- [Daniel] Yeah.
So, this is our approximation
on a Calabrian sausage.
It's a high fat sausage,
usually fermented.
It's pretty spicy.
- Not gonna lie to you,
making a little bit of a
breakfast pizza, got the sausage.
But I do like a little
bit of spice in there.
I think you know where I'm going.
- You're gonna put an egg on it?
- [Jeremy] I want an egg on this thing.
- But if you put it on
the pizza, it won't cook.
So we heat up a pan on the side
and we fry the egg separate
and then load it on to the top afterwards.
- [Jeremy] Okay.
- This is the loading peel.
And then it's gonna be like this lift,
pinch and pull kind of motion.
- [Jeremy] Oh there we go.
I'm gonna let you do that
on that one too, yeah.
- Now this goes in and
it's gonna be kind of,
pulling the magic carpet out.
And now to get the second one in.
It'll take 60 to 70 seconds to cook.
- [Jeremy] Okay.
- [Daniel] So the turning
is kind of like this
pitch and turn.
- [Jeremy] How hot are
you burning this at?
- About 900.
- [Jeremy] 900 degrees?
- [Daniel] Right.
- [Jeremy] That's beautiful.
- [Daniel] And then we just
hit it with a little olive oil.
(indie rock music)
So here's yours.
- [Jeremy] Mine's looking awesome,
I'm not gonna lie to you.
I'm gonna do a little olive oil.
- [Daniel] Okay.
Now here's your egg.
And that's gonna go right on.
- Right on it.
Yours is all sliced up but this
one, you got the egg on it,
you wanna do the knife and fork?
- I would knife and fork it all the time.
- Alright I'm getting
into this egg right here.
- [Daniel] I would just
break right into it.
- [Jeremy] Oh yeah, that's the stuff.
- [Daniel] Mine's easy.
- You're like knife and fork it.
I just like, cut a wedge out.
This is one of my favorite
places to eat pizza.
I lived in New York for years and then
I moved out to L.A. and I came here,
it's like, this pizza is, it's nice.
(indie rock music)
- Egg just adds the.
- Yeah, just makes it creamy.
But what makes the pizza here
so great is like you said,
that starter that you
guys use in the dough,
it gives a great chewiness
and a great flavor to it and then,
the sauce, it's very simple
but really delicious.
Nice saltiness.
It doesn't get in the way
of the other ingredients
but it's still a great
backbone to the pizza.
- Definitely.
Eat pizza everyday.
- Oh yeah.
- A pizza a day keeps, I
don't know, someone away.
- Not the cardiologist.
- Right, no.
(laughter)
