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This is the best rated pizza in the entire world,
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and we're gonna be comparing it to the world's most expensive pizza that has more gold than my chain,
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the top rated pizza in New York City that uses a 100 -year -old oven and everything in between, and as crazy as it might sound,
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we're gonna start at Costco.
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I've never actually had their pizza, but based on countless articles I've found online, this is the internet's favorite budget slice.
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Do I think Costco pizza's gonna beat the slices we're gonna have in New York or Italy later in this video?
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Probably not, but we won't know until we try.
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Members only?
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Shouldn't be a problem.
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Not the best photo, though.
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Fun fact, they sell so much pizza here at Costco that technically they're one of the largest pizza chains in the country.
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I need to find out why people love it so much.
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So you think it could be the best in the world?
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Costco is the best.
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We watched this pizza be made back there by this robot machine that spreads the sauce perfectly.
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The robot is so smart that as it gets closer to the center,
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there's less sauce so that your pizza can hold up and doesn't flop over.
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They've just got everything down to a T where it's all the same consistent perfect pizza.
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Thank you.
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Hey, you want an extra drink?
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Oh, an extra drink?
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There you go.
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Oh wow, that's amazing.
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Thank you.
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I will say this pizza looks fantastic
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and our guy Greg seems to think it could be up there with the best pizza in the world.
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The smell of this pizza alone is unbelievable.
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This is the pizza that brings me back to my childhood.
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I feel like it's the very best version of a pizza that you get at a birthday party.
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I love it.
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The only negatives for me is that there's no crunch in this crust
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and the bottom doesn't have that classic pizza char I'm looking for.
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This pizza right here exceeded my expectations, but the real question is, can it hold up against the best pizzas in the world?
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This is Al Forno.
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It's in Providence, Rhode Island, just a few minutes away from the hospital where I was born.
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And this is where grilled pizza was invented.
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Grilled pizza has a more complex flavor than any slice you've probably ever tasted.
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And it's so good that at one point, it won Al Forno the award for best casual restaurant in the world.
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How are you?
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Good to see you.
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The last time I was in this kitchen was when I was 17.
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Yeah.
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I'm 27.
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So fun fact, This was my first ever job.
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David was the chef.
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Was I helpful?
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Give me an honest rating.
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Oh, yes, you were.
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I remember.
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I swept the floor a lot.
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You were helpful, yes.
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Do you think this deserves to be up there with, like, the best pieces in the world?
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Because I actually do.
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I do.
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Oh, absolutely.
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Because of all the care and time that we take in making them.
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It seems easy, but it's not that easy, I promise you.
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The whole process takes, like, I don't know, three minutes.
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And David, Nick will be able to make one, too?
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Absolutely.
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Was he allowed to make one back in the day?
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No, he was not.
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Any reason why?
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It needs some training.
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That right there is what makes a grilled pizza a grilled pizza, those clean, fresh marks that go across it.
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So what's the secret?
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I mean, what makes this pizza so good?
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Fresh ingredients, very simple, cooking it on a live fire like that, right straight on.
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David, I don't know if you remember this, but one time I went to use the bathroom
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when I was working here and I turned off the lights in the whole restaurant.
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Oh, I do remember that.
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Yeah, everybody does that when they come.
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That was pretty bad.
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Do they scream at you?
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Yeah, yeah, I think I got yelled at.
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What the are you doing?
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I love all the little spots that you do when you put them on there.
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So unique in the sense that, like you said, every pizza looks different.
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It kind of breaks the rules of pizza.
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Like, you know, the sauce is not first.
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The cheese is first.
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The cooking method is different.
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Everything is different about it.
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We got to rotate it constantly because some spots are hotter than others.
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Finish it with scallions.
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And you don't really see scallions on a pizza anywhere else.
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No. And the pizza's ready.
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Another beautiful pizza.
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Here we go.
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So this is the first time I've been ever allowed to touch pizza in this kitchen.
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And this dough is so easy to work with.
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It's so nice right now.
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It's incredible.
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Get these corners over here, you see.
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Yep.
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And then when you go in there, you're going to kind of open your hands a little bit.
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Okay.
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Stretch it out even a little bit more.
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Here we go.
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And I'm going to drop.
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Perfect.
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I'm going to be honest.
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Mine looks pretty s*.
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No, it looks beautiful.
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I just, I'm not happy with how I dropped it on there, David.
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Oh, you're not?
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That's okay.
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Like I said, every single pizza looks different.
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Can I try it one more time?
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Absolutely.
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That looks good.
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All right.
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That looks cool.
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It's perfect.
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Better this time.
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Absolutely.
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It looks beautiful.
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Beautiful.
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Bravo.
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That's a little better.
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No, that looks great.
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That's better.
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Now I'll pull it back and I'll flip it.
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First a little bit of olive oil.
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Here we go.
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Yeah, like painting it.
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Exactly.
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And then we do the cheese.
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Yeah, that looks good.
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And just dump it in the middle.
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And then spray it out.
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Spread it out.
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Now we're going to do the tomato sauce.
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The idea is that every single bite has a little bit of tomato and cheese.
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Now we do herbs.
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Perfect.
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Just a little olive oil.
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Yep.
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And then we're going to push it back.
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Looks gorgeous.
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You did good.
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pizzas would you come you should have let me touch the pizza
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when i asked it's too late
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now that's it all right check the bottom make sure it's not burning looks good
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and then finish with the scallions garnish the pizza with scallions i don't know
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if mine's just good or jerk
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but i feel good about it i feel good about it show everyone how you eat the pizza here
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or can i use pork and knife yeah you caught it look at
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that you're gonna cut me a slice oh what i've always loved most about this is
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that it looks so thin but it's got a really nice chew to it it's chewy crispy
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It's got like a little bit of that acidic bite to it from one of the cheeses.
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All right, well.
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If you ever need help making the pizzas, you know where to find me.
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This right here is Frank Pepe's.
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This is Dave Portnoy's favorite place to get a slice.
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Dave has reviewed thousands of pizzas through his Barstool Pizza Reviews.
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And this restaurant here is based in New Haven, Connecticut, which many say is the pizza hub of America.
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If you look up best pizza in America, this place is top three on every list.
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What's going on, guys?
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Hey, what's happening?
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How you doing?
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I figured you guys would be happy I'm seeing some Connecticut -style pizza before
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New York City, which...
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Absolutely.
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We love to showcase off our coal -fired oven.
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Frank Pepe is the birthplace of coal -fired pizza in New Haven, Connecticut.
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So right here is a custom 100 ,000 -pound coal -fired brick oven.
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This is the powerhouse of the pizza that they make here.
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So this right here is 2 ,000 degrees inside.
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A new fire starts every day.
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Burns your eyes.
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It's amazing, isn't it?
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Every 30 minutes to an hour, we'll flip the fire just to get the old ash down, add some new coals.
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Remember, just like any fire, you need oxygen to breathe.
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So if you flip this fan on, that pushes air through here and gives really nice airflow into their oven,
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which is what cooks the perfect pie.
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Should we make a pizza?
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We have a bread flour, not a pizza flour.
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So it's a little looser.
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So you want to get under it with a little flour.
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And then you just want to grab it on the edge.
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You're not throwing it up in the air.
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You're not making a circle and throwing it.
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Yeah.
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It'll make a hole in it.
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No throwing dough in here.
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Nope.
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How many pizzas do we make a day here?
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On a busy day, you can do over a thousand.
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Wow.
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People love pizza.
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So, level scoop, put it in the middle.
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You're gonna write like a pencil.
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Oh, that's good.
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You can write my name into it, it's all just circled into it.
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Sliced mozzarella cheese?
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Yep.
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This actually is a big key for us.
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Okay.
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It melts different.
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Then we have our pecorino romano, our olive oil, and then this is the hardest part.
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Okay.
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Just throwing it.
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The key is just throw it.
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You don't want to get scared.
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You get to your point, shake, pull.
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Finesse.
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I like it.
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Okay.
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This is nice, light, airy dough.
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Look at that.
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We make our dough fresh every day.
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And it kind of spreads itself, like you said.
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A little bit of farina on here.
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Toss it right on.
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Honestly, I'll say I could have made it a little more circular.
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It's okay.
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It all tastes good.
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One scoop right in the center.
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Once I put it in the center, I like your kind of like drawing with a pencil.
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Food is always art, isn't it?
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It is.
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It's nice to have that cheese a little bit dry before you make that pizza, though.
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That way you are not going to have this wet, leaking pizza.
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A little bit of pecorino.
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Just a little bit of olive oil to finish it off.
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And then we're good.
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All right, this is the toughest part.
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I don't want to hit anyone with this thing.
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So everybody duck, all right?
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All right, I'm gonna go all the way in.
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All right, about 10 minutes later, my pizza should be done.
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It definitely looks good.
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Let's see.
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Beautiful.
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Wow, that is a good -looking pizza.
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We did the hardest part.
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We actually made the pizza.
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So now the only question is, how does it taste?
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Right off the bat, I have to say, this is a damn good -looking pizza.
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I can tell that crust is nice and crispy, and it's definitely nice and hot.
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If I'm being honest, I just don't see how you can get a better pizza than this
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but new york and connecticut have always been in a fight on who has the better pie
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so let's go see can connecticut's best be new york's best we made it to new york city
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and after searching through over 2 000 pizza restaurants
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i've decided to visit this one
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it's literally called best pizza best pizza serves some classic new
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york style slices everything is baked in a custom oven
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that's bigger than a lot of new york city apartments
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this is an 100 year old oven yeah it's like 130 years old
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and how big is this oven so i'll show I'll show you right now,
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people always flip out when I bring them to this part because this is literally the whole oven.
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The oven goes all the way back?
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Yeah, the size of a one -car garage.
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It's very similar.
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Like if you go to Frank Pepe's in New Haven.
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Yeah.
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And if you go to like a lot of those pizzerias that have been around for 100 years,
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Frank Pepe has the same exact oven as us.
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We just went to Frank Pepe's.
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Sounds like all the best pizzas come out of the same oven.
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Big shout out to Frank Pepe's.
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You call this place best pizza for a reason, right?
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Yeah, I mean, you know, that's what some say.
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We'll let you be the judge.
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Let's make some pies.
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Yo, I'm coming in the kitchen real quick, guys, right behind you.
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This is crazy.
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So the main goal is to kind of not touch your crust when you're making it.
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Oh, okay.
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Yeah, the crust kind of makes itself.
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When I'm making the pizza, a lot of pizzerias, you see pizza guys smacking the shit out of the pizza, you know?
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I want to keep the air inside because that's what keeps the slice nice and light.
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So you're pretty delicate with it when you first...
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It's delicate, that's the exact word I teach all my pizza guys.
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Get it up into your hands.
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And then this is when it starts spreading out.
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I haven't seen a technique like this before.
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Yeah, you just kind of flip it.
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Gravity is your friend with pizza making.
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You know, you see people throw it in the air.
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Yeah, and it is a trick and people love watching it, but actually helps the pizza spread out
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We've seen a lot of pizzas in this video.
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This is the biggest biggest pizza biggest one so far.
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Yeah Yeah, I mean, you know when you're if you're if you're talking about how big the actual, you know Yeah pizza dough is
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but to get it to this size without having any little holes or thin parts in it
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It takes time you got to make a lot of pieces and that's what I tell young pizza makers
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First thing is the tomatoes when the pizza cooks the crust Puffs up and it pushes all the ingredients in the middle
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So what you want to do is kind of get everything to the outside rim.
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This is our oregano.
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We use the oregano on the skin
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This is what makes a New York pizza in my opinion Oregano?
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The dried oregano.
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You go to Italy, you go around and eat a New York slice.
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If you keep that in your mind
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You'll be like, oh shit, I taste the oregano.
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This reminds me of New York.
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It's a powerful herb, especially when it's dried.
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Yep So we don't go too heavy.
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Pretty light on the cheese from what it looks like too.
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Big time.
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I'm not I'm not big in like just having a big cheesy slice.
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And you're also putting more of that cheese on the outside, just like you talked about, to make sure it's not being weighed down, yeah?
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Exactly.
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Since it's fresh mozzarella, it spreads a lot, so you don't need to use as much as normal pizzeria is.
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And then we're gonna go right in.
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Coming right behind.
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Going in.
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There it goes.
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You got the launch down to a science, huh?
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Yeah, it's a lot of years, you know?
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The oven's so hot, as soon as the pizza gets in there, it pops right up.
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You can see all those bubbles.
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Oh, man.
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Yeah, it looks nice.
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This is a technique.
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Sometimes we'll take it and dome it and at the top of that fire, just kiss the top of the pie.
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Doming it.
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Yeah, because the top is a dome.
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That's where you get those little black spots on top.
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Yup, and that's where all the heat is.
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So the higher you go, the hotter the temperature.
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For me, I don't want the pie to look perfect.
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I want it to look rustic, you know?
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We try to mix the old with the new, and I think that's what makes our spot special.
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Come on, boys, eat up.
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Grab a slice.
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This is what it's about, right?
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Passing the food around and eating.
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Oh, that's it that's what we're looking for in new york cheers cheers cheers
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that's the sound of pizza that's it baby i would just call
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it the perfect well -rounded slice you're not doing anything fancy
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but you're doing everything right thank you man
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that is the best pizza huh
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i'm busy williamsburg brooklyn come see this handsome guy our next
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stop is industry kitchen home to the world's most expensive pizza
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and i figure if you've got the world's most expensive ingredients it's got to be pretty damn good.
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Are you ready to see how we make our 24k pizza?
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As ready as I'll ever be.
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Should we do it?
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Yeah absolutely come over.
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All right let's go.
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A lot of stuff happening back here.
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This is Luis.
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Luis is going to start the dough.
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It's a black dough.
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It's made with coddlefish ink so that makes it super super black.
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There's a little earthy tones to it and the flavor profile.
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I feel like you might be the only place in the world with a black dough pizza.
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First we start with a roasted garlic cream.
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That's our base instead of a tomato base.
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Definitely not a traditional pizza.
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It's not.
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The second layer is mozzarella cheese.
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So this is a Stilton cheese from England.
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The best of us we can get is a blue cheese.
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How often are you making one of these?
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About 15 to 20 a year.
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This oven is like a gas oven but also we have apple wood.
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So you've got gas and wood in the oven.
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The gas is for the temperature to make the bottom very crispy.
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Then that is for the smoke and flavor of the pizza.
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Fagra, this one is the liver of a goose.
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It's coming from the Hudson Valley.
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It's so decadent.
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It's almost like a fancy butter.
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It's a fancy animal butter, yeah.
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So the pizza's finished its first bake.
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Yes.
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How many slices do we have here?
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Eight slices.
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$250 per slice.
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Oh, .
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Time for the gold.
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So each slice gets a nice big square, huh?
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Absolutely, yeah.
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We are not shy with our gold.
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This is actually 24 karat gold.
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Absolutely, yeah.
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So instead of putting this on a wedding ring
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or on a chain
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or in a watch this is on a pizza it is on a pizza all right
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so we have the gold now we are going with our other ingredients
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so that foie gras just baked in that oven for a little bit
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and now you're placing
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that onto the pizza as well now we have the caviar the beautiful et cetera caviar from iran
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and again you're putting one nice big spoonful on every single slice
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that's correct we're trying to achieve the full favorable umami oh my god this pizza then we have some beautiful edible flowers.
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And this part I love because the colors start to really pop.
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Well we have the benefit of the black dough as a nice canvas of art right?
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And we have some more textures of gold.
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So there wasn't enough gold on there?
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No, no there was not enough gold.
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And we're going to mother the pizza with truffle.
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Oh my god.
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Nick this is your 24k golden pizza.
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One more little surprise here.
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I actually brought one of my best friends from high school who has no idea what he's about to eat.
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He's also kind of a picky eater.
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You ready to eat some pizza?
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I'm ready.
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Let's do it.
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Let's go.
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Wow.
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Thank you so much.
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What do you think?
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Crazy.
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I don't think there's enough gold.
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Believe it or not, this is the most expensive pizza you can buy.
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In New York?
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Anywhere.
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Really?
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Guess how much each slice costs.
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100 bucks?
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250. Have you eaten gold before?
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No. All right, let's go.
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Wow.
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That's insane.
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I taste a lot of the Stilton blue cheese.
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It's like a super powerful, powerful cheese.
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I got a big fat bite of foie gras when I bit in so it's all buttery.
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Did you like the foie gras?
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I loved it.
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Which was foie gras like super expensive.
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Yeah, I love the fact that there's a bunch of different cheeses
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and I love the look of the dough even though it tastes just like regular old pizza dough.
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All around give it a pizza rating.
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You like pizza?
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Pizza rating out of 10.
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I mean in terms of how unique it is, 10 out of 10.
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Kind of unbeatable.
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I think the best slice I've ever had to be honest. Is it?
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It's not every day you have some gold pizza with caviar hats on.
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This is your top pizza that you've ever had?
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I think so.
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Wow.
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I'm gonna tell everyone I had some gold pizza today.
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All right, let's see the damage.
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You got this one?
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Yeah, I'll take it.
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This is the first bill you've ever picked up for us.
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Have a good day.
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For our final pizza, I flew to Italy in search of the number one rated pizzeria in the entire world.
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And I decided to have a little bit of fun along the way.
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Did you really think I wasn't going to pull up to the best pizza restaurant in the world in style?
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There are over 250 ,000 pizza restaurants in the entire world, and behind me is number one.
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This is E Massagneli, a pizzeria just outside of Naples, Italy,
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that was just ranked number one in the world by a panel of 900 judges on the most prestigious pizza rankings list.
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How are you?
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Nice to meet you.
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Head chef Francesco Martucci has invited us into his kitchen to learn how he makes the best pizza in the entire world.
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So my brother here, Pete, speaks great Italian, so he's going to be helping us translate today.
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Let's do the bread first.
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Okay, are you ready?
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Ready.
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So I'm curious, how did you get so good at making pizza?
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That's when he really gets to develop that gluten.
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and a little after the cooking.
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I put it first because the temperature of the oil is much higher than the other ingredients.
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It helps cook the pomodoro.
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The addition of that oil completely transforms the pizza.
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I like the oven with little flame.
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The flame would only cook the external parts and not the heart of the pizza. And voila.
464
That was it?
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Yeah.
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That was that fast?
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That pizza just cooked faster than we could film it.
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And it's done.
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That was it.
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It's fast because there's only one pizza in the oven.
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He's using the scissors to cut the pizza.
472
This is a very classic Italian style.
473
Why do they cut with scissors?
474
That is the lightest crust I've ever felt in my life.
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Munch!
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Cheers!
477
It tastes like Italy.
478
The crust is so soft and light.
479
They got the perfect crisp and char on the outside.
480
Like the crust.
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The crust.
482
The margarita must be fondent like chocolate.
483
It must be the whole thing that is fond.
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That's the first time I've heard pizza compared to a chocolate.
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That's a good pizza.
486
So who gets the last slice?
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You want to fight for it?
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No, no, no. Luckily, we didn't have to fight, as the chef made us one more pie.
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His specialty, deep -fried pizza, Futuro di Marinara.
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Oh my god.
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That is a crazy crisp.
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Mmm.
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You hear that?
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My question's back on water.
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That is insane.
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This is the best pizza crust that I think I've ever had.
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Thank you.
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But we have to do it in America then.
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Oh my God.
500
You know, it's funny guys, I just realized this.
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I was taking a shower and it's 6 .42 pm on Thursday evening.
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It's been like a week since I filmed this video.
503
And I just remembered I didn't even pick my favorite slice of pizza.
504
And that was like half the reason I filmed the whole video.
505
So, sorry about that.
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Vocabulário e dicas de fala para esta lição
Esta aula de conversação usa o vídeo “I Ate The World's Best Pizza”. As palavras que mais se repetem: pizza, Nick, Frank, slice, David. Este vídeo tem 409 frases e 4372 palavras para praticar shadowing. A fala dura 18:21. O falante fala rápido, cerca de 238 palavras por minuto, então espere sons ligados e reduzidos. Apenas 81% das palavras estão entre as 3.000 mais comuns do inglês, por isso o vocabulário é exigente. 66 das 409 frases são perguntas, por isso é um bom treino para a entonação de perguntas e respostas curtas.
Vocabulário principal deste vídeo
15 palavras do vídeo que vale a pena aprender, com pronúncia e significado:
| Palavra | Pronúncia | Significado |
|---|---|---|
| pizza substantivo | /ˈpi.tsə/ | pizza, piza |
| slice substantivo | /slaɪs/ | fatia |
| oven substantivo | /ˈʌ.vn̩/ | forno |
| dough substantivo | /doʊ/ | massa, pasta |
| crust substantivo | /kɹʌst/ | crosta |
| rat substantivo | /ɹæt/ | ratazana, rato |
| olive substantivo | /ˈɑ.lɪv/ | azeitona, oliva |
| tomato substantivo | /təˈmeɪ.toʊ/ | tomate |
| ingredient substantivo | /ɪnˈɡɹiːdi.ənt/ | ingrediente |
| chef substantivo | /ʃɛf/ | chef |
| flip verbo | /flɪp/ | virar |
| flavor substantivo | /ˈfleɪvə/ | sabor, gosto |
| grill substantivo | /ɡɹɪl/ | grelha |
| fancy substantivo | /ˈfæn.si/ | fantasia |
| bite verbo | /baɪt/ | morder |
Phrasal verbs que você vai ouvir
| Palavra | Significado |
|---|---|
| spread out verbo | espalhar-se |
| find out verbo | descobrir |
| get over verbo | superar |
| go up verbo | subir |
| turn off verbo | desligar, apagar |
Frases que vale a pena repetir
Frases curtas e completas do vídeo que você pode usar na conversa do dia a dia:
- I mean, what makes this pizza so good?
- How will you eat the pizza?
- Should we make a pizza?
- How many slices do we have here?
- You ready to eat some pizza?
Gramática neste vídeo
As estruturas que o falante mais usa, com as palavras exatas do vídeo:
| Estrutura | No vídeo |
|---|---|
| Present perfect have/has + particípio passado — uma ação passada que ainda importa agora | I've never actually had · you've probably ever tasted · I've been |
| Voz passiva be + particípio passado — o foco está no que acontece, não em quem faz | be made · was born · was invented |
| Superlativos the -est / the most … — o maior ou o menor de um grupo | the best · the largest · the hardest |
| Conselho com “should” should + verbo — dizer o que é uma boa ideia | Shouldn't be · should have · Should we make |
Pronúncia para ficar de olho
O falante usa 105 contrações e formas reduzidas, como you're, I'm, don't. Diga-as na forma curta, do jeito que você ouve.
- Os sons de “th”: thin /ˈθɪn/, breathe /bɹiːð/, birthplace /ˈbɝθˌpleɪs/, earthy /ˈɝθi/, smother /ˈsməðər/
- Os sons de “sh” e “zh”: chef /ʃɛf/, wash /wɑʃ/, garage /ɡəˈɹɑʒ/, casual /ˈkæʒ(u)əl/, shout /ʃaʊt/
- Palavras longas — acerte a sílaba tônica: ingredient /ɪnˈɡɹiːdi.ənt/, diversity /daɪˈvɜː(ɹ)sɪti/, technically /ˈtɛk.nɪˌkəl.i/, unbelievable /ˌʌnbɪˈliːvəbl̩/, consistency /kənˈsɪs.tən.si/
Sons difíceis para falantes de português:
- Consoante final — sem acrescentar um “i” depois: crust /kɹʌst/, rat /ɹæt/, ingredient /ɪnˈɡɹiːdi.ənt/, flip /flɪp/, bite /baɪt/
- /l/ final — a língua toca o céu da boca, não vira “u”: grill /ɡɹɪl/, pencil /ˈpɛnsəl/, basil /ˈbæz.əl/, casual /ˈkæʒ(u)əl/, bubble /ˈbʌbəl/
- /h/ — um sopro suave, diferente do “r”: helpful /ˈhɛlp.fl̩/, herb /hɜːb/, handsome /ˈhæn.səm/
Como praticar com este vídeo
- Ouça o vídeo inteiro uma vez sem falar e anote as palavras que você não conhece.
- Comece na velocidade 0,75×, faça shadowing frase por frase e volte à velocidade normal quando ficar fácil.
- Grave a sua voz e compare com o original, prestando atenção a palavras como pizza, slice, oven.
O que é a Técnica de Shadowing?
Shadowing é uma técnica de aprendizado de idiomas com base científica, originalmente desenvolvida para o treinamento de intérpretes profissionais. O método é simples, mas poderoso: você ouve áudio em inglês nativo e repete imediatamente em voz alta — como uma sombra seguindo o falante com 1-2 segundos de atraso. Pesquisas mostram melhora significativa na precisão da pronúncia, entonação, ritmo, sons conectados, compreensão auditiva e fluência na fala.