Hey, welcome to “Aprons Off”, the show where we don’t really cook and just hang out with each other. Just sit here and talk and hang out. Yeah, so today we’re gonna be trying our favorite pizzas from LA and we’re gonna choose a winner. Doesn’t that excite you? We can’t just eat food together. We have to determine who is the best at eating food. That’s how it works. It’s always a competition. Highly competitive workspace. Yes, yes, yes. Vee, show ’em your “pi-zaza”. I will! Don’t show them your “pi-zaza’s”. Not that “pi-zaza” but this “pi-zaza”. This is the Waingro pizza from Roberta’s in Studio City. Whoa! Don’t touch the nipple like that. Sorry, I had to. It’s not a nipple. Don’t put your finger in it, that’s dirty. That’s your piece. So the fun story about this pizza, Josh actually put me onto this pizza. He took me there after a workout. Leg day! Leg day! He made me workout for two hours. I never do that. You guys hang out together outside of work? Mostly to workout. It’s like really mostly workout thing. I don’t think you’d enjoy it. I think I can come next time. You’re gonna be there for two and a half hours with us? I’ll just like take a nap. Half those two and a half hours, we’re talking to our new friend. Shout out Josh Ferguson. Yeah! Great guy. Anyway, I love this pizza so much. It was the first one I saw on the menu and I was like, “Josh, we have to try this one right here.” So we ended up grabbing in two other pizzas. And I went back like two or three more times and now they know me there. That’s so cool. I love this pizza. Do you guys wanna taste it? Yeah. I have a breakdown of exactly what’s in it. So it’s tomato, meatballs, red onions, Calabrian chiles, wow, winner. Yeah, you can have that one. Is this the finger bubble? Yeah. I can have it. It’s okay. Lemons zest and fiore sourdough. Fiore sourdough. So anything with Calabrian chiles on it? Boy, oh boy. I’m gonna eat it. Dude, the best part about this pizza is the lemon zest. Lemon zest, meatballs, salty cheese. Oh, that burnt crust. I love crust like this. It’s my favorite. It has to be slightly burnt and all the black stuff needs to get in my teeth. Wow. That’s such a good pizza. That meatball is phenomenal. What a freakin pizza. Oh my goodness. So Roberta’s, I initially didn’t wanna like Roberta’s because it’s a New York thing. It was started in Brooklyn, came to LA and I was like, “Screw that. We got good pizza here in LA.” and then I tried it and I was like, “Hot damn.” Okay, do we have a palette cleanse or just swallow your own spit? Do you have any like negatives about this pizza? None. I love it. It’s really good. I like how thin it is. I love the flavor. It’s like fantastically nutty, which I would’ve never expected by looking at it. And a little smokey. That lemon zest! Smokey with the Calabrians… There’s like just enough tomato. Cause I don’t hate white pizza. I don’t really hate any food. I’m such a little gremlin that I’m just like, “Whatever.” But I like need an intense tomato flavor on my pizza to like really enjoy it. And this is cooked at such a high heat that the tomato like almost evaporates and it’s just like concentrated. Super thin. Such a good pizza. It’s nutty. It’s balanced. It’s spicy. It is a contender. I think you did great. But let me tell you, it doesn’t hold a candle. You could have been a contender, sorry. So this is Olio. This is my favorite pizza. It’s called the Margherita Plus. That’s a cheesy peezy right there. Well, who’s the plus? So it’s like a Margherita with like some other things. So instead of like a traditional Margherita pizza, it has burrata and basil oil on top of it. You had me at burrata. It’s cooked in a two ton oven imported from Italy. How much does Roberta’s oven weigh, huh? Is she as thick as two tons? Ten tons. And there’s something about this pizza that just reminds me of like being like a young like food stylist and just going and trying new food and just sitting on the grass next to Grand Central Market having a beer, but like covered in like a paper bag. And it’s just so beautiful and balanced. And it’s my favorite rendition of a Margherita pizza. Give me, give me, give me. I prefer wine and pizza over beer and pizza. Look at me being a fancy little girl out here. Is it cause of the double carb intake? No, you think I’m worried about double carbs? Dude, we got like three pizzas after a workout. We almost had a beer too. I know, I know. I was like, “I got a busy day though. I don’t think I should do this.” I don’t know that I love burrata on pizza. This does look really good though. And that bite right there… Wow, look at this. Do you see the integrity of this crust? The integrity of this crust is just incredible. It holds up. It’s giving a slight flop at the tip. Pass. I like that. I like that right there. You don’t like the pizza? Pass. Why? Explain. Is it the burrata? The burrata is too wet. I want my wet to come from tomatoes. I love how wet that is on tomato. I love the tomato wet. To me, the crust is like a little bit under and just like a little bit doughy. Again, this is pizza. It’s good. All right. But if we’re trying to determine a winner right here. Here’s again, our pallets are on the line, I think to me this is just like a little doughy. It is like a Neapolitan style and they prefer a doughy pizza in that way. Well I don’t, I ain’t been to no “Neopolita”. I like the burrata cause look, if it falls, you can just use it. Yeah, it’s like a dip. It should be ranch. It should be ranch. I think the brightness of the tomato and the intensity of the basil with the basil oil is just a beautiful, it’s a cacophony. basil oil don’t taste like nothing. It tastes like basil! It smells like basil. It smells like basil. It tastes like oil. The basil tastes like basil. That’s what I’m saying. Thank you. Thank you. I really like my pizza, but apparently… I like it, Nicole. Hey, can I have this piece? No, no. You can’t talk bad about it and have more of it. I love it, Nicole. It’s great. It’s cheesy. I love cheese even though I’m supposed to eat it, but I will eat it with you and enjoy this. If we’re going this one vs. this one though, like which one do you choose even? I know this is your favorite. But like you would eat this next to that beautiful bad boy right there? Named after the antagonist from the Al Pacino, Val Kilmer I believe, 1995-ish classic “Heat” as I just Googled seconds before this episode. I wouldn’t eat both. You know, let me tell you, this is my classic fix, but this is a very unique pizza. I’ll give it that much. And they shot “Heat”, part of it, at Bob’s Big Boy in Burbank. That’s important. Have you seen “Heat”? No, I’ve never seen “Heat”. Which one? I’ve seen the “Heat” version with Sandra Bullock. Different movie, different. Sandra “Bull-ock”. “Bull-ock”? “Bull-och”, “Bull-och”, yeah yeah yeah. Got it. I’ve seen that “Heat” version. Never seen the movie you’re talking about. No, no, no. Al Pacino. It’s like one of the most realistic like gunfire movie. Morgan would know it. Ask Morgan about it, she’s smarter about stuff than I am. So you don’t like this pizza? Oh, no thank you. Okay, next. Next. You’re probably not gonna like mine. All right, so here we have from Super fine, we got a smoked pork belly and broccoli rob pizza right here. So my favorite thing about Superfine… Oh yeah, there you go. This screams you. Ooh smoked provolone? This is just, you know what this is? This is a Philly pork sandwich on a pizza. That’s why I love it. That’s literally it. You take that, you take that. So the reason this is my favorite pizza. This is by a chef called Steve Sampson. And Steve Sampson used to have a restaurant called Soto. And Soto is my favorite Italian restaurant. And their pizzas were insane. This is right when I first got into food writing, it’s almost in like this like cool basement thing. You gotta like go underground. Really dark bar. They’re serving $14 cocktails that got like nine ounces of liquor in them. And just one Italian aperitif with a digestif and another aperitif thrown in there and you feel really fancy. And their pizzas were cooked at over a thousand degrees. Probably too hot to cook pizza at. They were just burnt and they were wet and they were gnarly and had farmer’s market stuff on and vegetables you’d never heard of. They closed down that restaurant and he decides I just wanna make good pizza that isn’t fancy. There’s no pretension to it. I wanna make like good, floppy New York style pizza with good farmer’s market ingredients on it. Make cool stuff. And then he started Superfine and I ate this pizza during the 2017 Super Bowl and the Philadelphia Eagles won. Go Birds! This tastes like a sandwich. Exactly. It tastes like a… Like a smokey sandwich. Side note, I loved Soto. I used to live next to Soto and I used to go all the time. Their pizzas, that would’ve been my favorite pizza. But I don’t like this pizza. Why not? I’m like hit or miss about it. I’m not gonna lie. It’s polarizing. It might be the cheese. Yeah, it’s smoked. It says it’s smoked provolone. Again, but it’s like you said, it’s a sandwich on a pizza. It’s bitter. It’s fatty. That’s the point. It’s bitter, it’s fatty, it’s smokey. It’s a fun experience. I’m sure. I’ve never had a bitter pizza. I think that’s what I like. I like the broccoli rob, kinda like gives you some of that bitterness, you know what I mean? And then you get all the smokey pork belly. To me it’s a really balanced pizza. And it still gives you that like New York flop that I think you miss out on a little bit even with Roberta’s, you know? But this to me is a little too floppy Neapolitan. This just walks such a beautiful line with me. I like the leoparding on Soto’s crust a lot more than this. I think this is actually undercooked for the style that your chef friend talks about. Wow. Wow. Sorry about it. I think to be fair, Nicole, I love this dough more than this one. And I like that I can fold it and play with it and do all these things. This is my kind of pizza. This is really fascinating. I like it a lot. The stuff on here doesn’t interest me. I wouldn’t eat it again though. I’m in an enigmatic man. I’d like to give new experiences. You know, anyone you eat at Domino’s you’re gonna have a good time. But it’s not gonna make you think. Why would I think about Domino’s or think at Domino’s? All you think about is Domino’s. Taste. The sauces. The sauces, I will say, I think this has my favorite sauce. I think this has my favorite crust. I just, oh, that’s good. You’re doing, that’s a good method. Yeah. Here you go. Thank you. Taste the sauce. You can’t taste no sauce on that one. I know which one is my favorite. I think I know too. Yeah. My pizza that I chose as my favorite is not even my favorite on this table right now. You too? Are we all being converted? Not me. Because I don’t know. I mean I, again, I love Superfine. I love this pizza, has a special place in my heart. But like there’s one pizza on this table to me that stands above all the rest. That’s true. And I’ve been fully converted to, and we all know who’s it is. Vee, it’s your pizza. Vee, It’s your pizza! It’s the Waingro from Roberta’s. Holy smokes. Wow. It is incredible. It is incredible. I loved eating it and I will eat it again. Yeah, please. You know what the best part about it is? It packs in so much flavor and you get the ingredients, but it never sacrifices it’s pizza-hood. Totally. Because that’s important. That’s the bastardization of pizza. This is a bastard pizza. I’m a bastard man. And this is just good, classic Italian fare. Oh yeah, with a giant thing of burrata. Okay, hater. You want a sip of hater-ade? I’m a dude in long beach. The ultimate pizza would be all of ours combined. Let’s be fair. No, it’s just that one. Okay. Well yeah, I’ll take this win. You win, Vee, you win, Vee. Oh, it’s the bell and you know what that means? It’s advice time. Make sure to write in your advice so we can answer it for you. We are very, very good judges of character and we love to know personal things about you. Okay, Kim Winter says, “I need advice please. I have a Tupperware container that’s been in my fridge growing a scary mold colony for the past few months, but I don’t want to throw it away. What do I do?” Put it in the sun. Vee, 30 seconds on the clock starts now. So what you do is you empty it out, right? Because it’s probably moldy cause there’s some food left in there. Go put it in the sun, man. For some reason, the sun has this ultimate power where it can just de-fungify all the things you have, like your blender, Tupperware, maybe even a cup, you know. Who told us that? The lady from customer service. The Vitamix support line. I think her name was Grace. Grace. Thank you, Grace. Shout out you. That’s my advice. Okay. My advice is just let it keep growing. You know? Just make a little microbiome. How about you do this? How about you start a TikTok channel? All right. And the TikTok channel is gonna be dedicated to the growth of this microbiome you have in your fridge. And it’s gonna grow and you’re gonna feed it little bites of, I don’t know sugar cubes or carrots. And then see how the color changes and see how it reacts. Maybe, I don’t know. Throw in an ant. That’s not healthy. I can’t explain why I’d do this, but I’d put it in the shower. Well, hold on. Because the sink, you don’t want your face to be close to it because the sink, you know you’re afraid you’re gonna breathe in all the mold. But I’ve actually done this before with dishes that are too dirty, I’ll just take ’em, throw ’em in a hot shower, kind of walk away for about 15 minutes and then come back. And then most of the stuff that you could see is gone, right? This isn’t tracking for anybody else in the room? Nobody. Nobody would do the same? It’s like stripping your sheets, but stripping your pots and pans. What does stripping your sheets mean? I’m one of those guys that doesn’t wash his sheets. Is that bad? Yeah, you’re supposed to wash it once a week. Once a week? Okay. Okay. Ms. Fancy over here. What if you have it in your apartment? “Uncle Penny Bags” over here washing her sheets once a week. Crazy. Well I have hair products in my hair, it gets on my pillow. I drool at night, it gets on my pillow. You’re gonna tell me I should wash my sock now, you crazy. I have nephews that sleep with me sometimes. Wash your sheets. You don’t wash the socks until they can stand up straight when you hold ’em. That is disgusting. I lose a lot of socks in the dryer. Oh my gosh. Well I guess we’ll see you next time. What the heck was this? If anybody needs laundry advice, hit me up. I’m great. Your favorite food podcast has its own tee. Oh my god, we do? We sure do. Get your own “A Hotdog is a Sandwich” logo tee at mythical.com.