>>>
>>> I
>>> I DON'T KNOW WHY THERE AREN'T MORE SONGS WRITTEN ON
PIZZA.
PIZZA.
PIZZA. WITH I NEED TO GET ON THAT.
>> IT'S NATIONAL PIZZA WEEK.
DID YOU KNOW THAT 94% OF
AMERICANS EAT PIZZA REGULARLY?
>> WE'RE IN LUCK BECAUSE ONE OF
THE BEST PIZZA PLACES IN
AMERICA
AMERICA
AMERICA IS RIGHT HERE IN THE VALLEY
LIVE IN POMO PIZZA.
WHAT MAKES IT SO SPECIAL?
>> Reporter: THERE'S SO MANY
THINGS OUT HERE THAT MAKES IT
SO
SO
SO SPECIAL.
SPECIAL.
SPECIAL. GOOD MORNING.
GOOD MORNING. PAUL MENTIONED BLOWING NEW
YEAR'S RESOLUTIONS, WE MAY HAVE
THE PERFECT OPTION TO ALLOW YOU
TO KEEP THAT RESOLUTION AND
STILL GET IN ON DELICIOUS
PIZZA.
PIZZA.
PIZZA. BRINGING ON JOHN NOW.
TELL US ABOUT THE NEW PIZZA
YOU'RE ROLLING OUT IN A FEW
DAYS
DAYS
DAYS >>
DAYS >> WE ALREADY HAVE A GLUTEN-
FREE
FREE
FREE OPTION FOR OUR PIZZA WHICH IS
REALLY IMPRESSIVE I THINK
NOW WE'RE OFFERING A SECOND
OPTION BEGINNING ON THE 13th
FOR NATIONAL GLUTEN-FREE DAY.
THE FIRST ONE USES VARIOUS
GLUTEN-FREE FLOURS, THIS ONE IS
CAULIFLOWER BASED AND IT USES A
FEW OTHER STARCHES
WE'RE ASSEMBLING THE PIZZA.
IT'S A REALLY SAVORY OPTION AND
IT'S AGAIN A BIT LIKE THE
PIZZA,
PIZZA,
PIZZA, IT'S FLATTER AND A BIT
CRISPIER.
CRISPIER.
CRISPIER. >> YOU HAVE TO COOK IT AHEAD OF
TIME.
TIME.
TIME. TELL US ABOUT THAT PROCESS.
>> IT HAS EGG AS A BINDER AND
SOME POTATO STARCH AND A BIT OF
RICE FLOUR AND WE FORM IT AND
THEN PRECOOK IT AND THEN RIGHT
WHEN IT COMES TIME TO MAKE ONE,
WE GO AHEAD AND COOK IT HERE IN
THE OVEN BUT USING A LITTLE
LESS
LESS
LESS HEAT.
HEAT.
HEAT. OUR
HEAT. OUR GUYS ARE SKILLED AT THIS
AND
AND
AND AND
AND
AND KNOW
AND KNOW HOW TO USE THE RIGHT
AMOUNT
AMOUNT
AMOUNT OF
AMOUNT OF HEAT TO TOAST IT UP BUT NOT
BURN IT.
BURN IT.
BURN IT. >> THIS IS GOING TO BE SOLD ON
JANUARY 13th.
JANUARY 13th. >> ON THE 13th.
WE'LL BEGIN SERVING IT HERE AT
THE SCOTTSDALE LOCATION ONLY.
SORT OF DEBUTING IT.
WE'RE ONLY GOING TO PREPARE 10
A
A
A DAY.
DAY.
DAY. BECAUSE IT'S A NEW THING WE'RE
LAUNCHING.
LAUNCHING. GET YOURS QUICKLY.
>> YOU HAVE TO GET IN EARLY.
>> A HUGE SPREAD OF PIZZA HERE
ON THE COUNTER THAT I KNOW OUR
ENTIRE STATION BACK AT THE
STUDIOS HAVE BEEN DROOLING
OVER.
OVER.
OVER. >>
OVER. >> OVER HERE, WE HAVE CLASSIC
PIZZA.
PIZZA.
PIZZA. THIS IS OUR VEGETABLE OPTION.
HERE'S THE NEWEST ADDITION
WHICH
WHICH
WHICH IS
WHICH IS THE CAULIFLOWER BASED CRUST.
THIS IS OUR CLASSIC GLUTEN-FREE
WHICH IS ALSO REALLY GOOD.
THE CRUST COMES OUT CRISPY ON
THAT ONE AS WELL.
THIS IS THE OPPOSITE, IT'S VERY
FLAT AND VERY CRISPY ALMOST
LIKE
LIKE
LIKE A
LIKE A CRACKER CRUST.
>> Reporter: IT LOOKS GOOD
CAN I TRY THIS ONE?
>> CERTAINLY.
>> CERTAINLY. >> HOW DOES THIS GO?
LET'S SLICE IT UP.
WE'LL SEND IT BACK TO THE
STUDIO.
STUDIO.
STUDIO. >> I DO ABOUT 500 TIMES
>> YOU KNOW THE TRICK.
>> I'M TRYING THIS ONE.
I'M GOING THE FOLDING STYLE.
I HEAR THAT'S WHAT THE FANCY
PEOPLE DO.
PEOPLE DO. IT'S SO GOOD.
>> THAT HAS VEGETABLES ON IT.
IT'S BASICALLY GOOD