Caroline: LA isn’t famous for its pizza, but it’s about to be. Sydney: This is so good.
Caroline: This is so good. L’Antica Pizzeria da Michele. L’Antica? L’Antica? L’Antica Pizzeria da Michele. Sydney, we are in Hollywood today! And there’s a car. So. We’re in the heart of Hollywood… Because the best pizzeria, one of the best in the world, is opening
up here in Los Angeles. L’Antica Pizzeria da Michele! You did it. You did it. I’ve found a couple of spots
that I like in LA for pizza. But as far as
Neapolitan-style, I don’t know. I mean, there are good
spots, but I’m excited to try something, like, from the source, from the motherland. Caroline: Michele Condurro opened L’Antica Pizzeria da
Michele in Naples in 1870. The Condurro Family only offered two pizza options on the
menu: Margherita and marinara. After five generations, this legendary Naples institution has
kept its menu the same. It’s claimed to be one of the best in Naples and was also
featured in “Eat, Pray, Love” starring Julia Roberts. I’m in love. I’m having a
relationship with my pizza. Michele: They used to keep
the pizza in the original way, so the pizza that they made 150 years ago. So the way that they stretch the pizza, the way that they cook
the pizza, it’s the same. So you need to be very, very, very careful of the process so you have to touch the dough a certain way. You have to move the
dough in a certain way. I went there, and I
worked there in Naples. And I said, “OK, I know how to make pizza. It’s not a big secret.” After a few minutes, I realized, “Oh, something is wrong here.
What’s, what’s going on?” It’s different, you know, and after that, I start
little by little to learn how to make the pizza in their way. We are importing all the
ingredients from Italy. So mozzarella came from Italy, and it is the same that
they use in Naples. Even the tomatoes came
from Italy from Naples. Same brand, everything is the
same: the flour, everything. Francesco: Any pizza that Michele makes and all our other pizzaiolo
in our other locations have a template on how
these pizzas are coming. It’s not a piece of apple you find in a supermarket all shiny and beautiful. Maybe you get a squared one.
Maybe you got an elongated one. It’s just how the pizza wants to come out with the way he’s stretching it. If I could describe the smell, if the smell would translate
through the camera. That’s why you need to take a photo for Instagram, Caroline. OK.
Like, what are you doing? Have I taught you nothing? Caroline: You can send it to me. Sydney: There’s more sauce
than I thought there would be. There’s more cheese than
I thought there would be. It’s a lot oilier than
I thought it would be. Did I say that right, “oilier”? Sydney: So are you a
basil-slice person or no basil? Caroline: Yeah, I love basil. I love everything on this. Sydney: I’ve seen online that you eat Neapolitan-style pizza like this ’cause it’s like kinda
wet, so you want to, like, flip that, you want to
flip it inside like that, and you can kinda do that
New York-style thing. Yeah.
Oh. Kinda like helps it stay
together a little bit so you can actually use one hand.
OK. We don’t curse on this show, but I don’t know what else to say other than holy s—, this is so good. This is so good. Sydney: What I love the most
is like the char you get from the actual wood-burning oven. Like, the bottom of that crust you taste, you taste all the pizzas
that have come before it. You know? This pizza is delicate. It’s light. It is truly one of the best I think I’ve ever had. Mhm. You ate that in like 30 seconds. Yeah. I mean, it’s worth doing. Caroline: I don’t know
how they found a way to kinda work with LA’s,
I guess, environment, but this dough is very airy, and it kinda just like,
you don’t have to chew as much. You don’t have
to put as much effort into devouring this thing. Sydney: Well, because they,
they use just a tiny bit of yeast and they let
the dough sit overnight. I think that, like, lack of
handling it is what makes it so delicate and light
and airy and delicious. I think, like, when
you overwork something, that’s when dough becomes really tough. When he picks it up, it’s like a little baby seal. It’s like a
little floppy baby seal. You just, like, “bloop,”
and it’s all “bloop.” The oregano is like
the king of this pizza. I guess its like the main topping that really makes this pizza different. Yeah, this pizza is packed with flavor. I mean, I love cheese, but this really lets the pizza sing. This
lets the ingredients sing. This lets the pizza itself
kind of like be the star, and the sauce is bright
and not too acidic, and there’s just thin slices of actual garlic on this pizza as opposed to, like,
adding it to the sauce. And she loves garlic. I love garlic. I’ve never met anyone who
loves garlic more than Sydney. That’s the nicest thing
you’ve ever said about me. I must say very mean stuff about you. Which one is your favorite? Do you like the cheese, or
do you like the marinara? Like the Margherita, or
you like the marinara? My favorite is going to be the Margherita. I love the cheese in that. I know you love cheese.
I don’t know, but what do you think? Sydney: When you see cheese, you cry. Caroline: What is your favorite? The marinara for sure. Oh.
I love the garlic. I would add like 20 more leaves
of fresh basil, personally, because I, like, eat fresh
basil raw on the reg. But no, the garlic, the
marinara, this one’s my favorite. So that’s perfect, so
we don’t have to share. Francesco: When you go
to the, to the famous Neapolitan pizzeria, you are
in the middle of a market, a street market, in the center of Naples, which is one of the oldest historic capital in the world, which has had dominations from all over, and it just really feels
vibrant and exciting and alive, and what we try to do here in Hollywood was exactly trying to bring back what it feels like in Italian courtyard where you feel
safe, where you feel cozy, where you feel like you
want to play as a kid. You want to be with others.