This in Charlie's like Joey's Pizza with anchovies.

My name is Robert Tapachula was found in the Bronx.

My name is Chiro Perata on the Chef has everything over in the rocks.

Grew up being cell and no place to go with my father in this popular restaurant.

And I used to smell the pizza they used to make the fresh tomato and basil and the smell of this pizzeria one.

The left one that was 17 years old create exactly the same pizza in Riyadh.

Everybody, most pizza.

Double Aton because first pizza was made in Naples in April.

The pizza.

They make a little bit more soft, you know, in Salinas.

A little crunchy, and we used the same England flour, water, salt and tomato.

Just make the pizza insolent, little bit more crispy.

So many different pizza might be arranging a pizza called Peace.

I'm not getting down and just tell me that speeds up.

Will you make a more greater from Salerno was with mozzarella, tomato, basil and olive oil.

Cooked an 803 oven till it's done.

Every morning we make the mix.

The mix is only four ingredients.

It's flour, water, soul, a little bit of yeast.

It's mixed slowly, and then it's like ferment outside for 24 hours.

One of the big differences between American pizza and Italian pizza is American pizza.

You've taken straight from the refrigerator.

It has to be temperature because if you cook, it is too dense.

Won't get crispy, all soggy.

It doesn't work.

Our beach is made on the table.

It's very important for us to have even pizza when it cooks, so we stretch it out to about 10 inches.

We put Liberty source.

We put the basil first, Put the motel a couple of days.

If you don't basil burn mozzarella we get is actually day old cultural that we get from our cause said.

If it's fresh, it's too watery.

And when it melts in the pizza, it'll destroy the pizza.

Yeah, be allowed to drain and dry in a refrigerator before it's able to be used.

We put a little bit of olive oil on top in the oven, not even 90 seconds later.

We are exactly the same.

Haven't using some animal, and we would.

It's made to be heated in the morning.

Here's a throat actually look inside the oven.

The oven is don't.

The flame is not only going up, but it's going around.

So when you're cooking the pizza, you actually have to keep moving and put it towards the ceiling of the oven.

If you don't, it doesn't cook.

Typical pizza from Solano is the Mariner.

It's tomato sauce, anchovies, capers and basil.

A little bit of fresh oil.

It sounds simple, but it's very good.

It has a lot of injuries.

Capers.

So good way.

Get brilliant office here.

Fired all the meat and fish and produce.

Everything is for after that everything.

Actually, this should make me the male actor.

I spent so much morning after I grew up in our family.

11 kids, six brothers, five system In my house.

Back home was a restaurant every day.

My father was a great chef.

Cook everyday.

Soon as we finish eating, everything was good today what we're going tomorrow, this growth and you know it's a miss When you leave up your country one too young and you being like smell and the taste of food become always stays with you.

I'm in the kitchen and cook.

It still amazes me the same smell.

My mother, my father's cook, just present food, symbol.

Whatever I cook, I cook only what I like, and that's what we're doing.