SHAYNA: PIZZA, THE PERENNIAL PERFECT FAVORITE FOR ANY MEAL.
WE SAY YES.
FANTASTIC FIXINGS MEAN THERE ARE SLICING THAT STRIP -- SATISFY BREAKFAST, LUNCH AND DINNER.
WE BEGIN OUR TASTE TOUR ON BROADWAY IN ARLINGTON.
I HAVE TO TELL YOU I AM A PURIST WHEN IT COMES TO PIZZA.
I AM READY TO STEP OUT OF MY COMFORT ZONE AND INTO THIS KITCHEN.
STONE OVEN FIRED 5 -- PIES PLEASE LOCALS HERE.
OTHERS ARE CATCHING ON.
THE CHEF OWNERS ARE BAKERS TURNED PIZZA SLINGERS.
THE BACKGROUND AND BREAD MEANS A DEEP DEVOTION TO -- IN BREAD MEANS A DEEP DEVOTION TO CROSS.
BUT THEIR TOPPINGS ARE SO OVER-THE-TOP.
>> MY FAVORITE WAY TO MAKE A BASE TO PUT OTHER FOOD ON.
ERIKA: THEIR BARBECUE PORK STARTS WITH BEER SAUCE, PILED ON GREENS, CHEESE AND SLOW GROWTH COULD -- SLOW ROASTED PORK SHOULDER.
>> WE MAKE EVERY TOPPING THE RIGHT WAY SO WHEN IT COMES TOGETHER, IT COMES TOGETHER IN A NICE BALANCED PIECE.
ERIKA: TEMPTING BUT WE ARE HERE FOR BREAKFAST -- THAT COMMUNE --
>> BACON, AVOCADO, PUT AN EGG ON IT SO IT COMES SUNNY SIDE UP, NATURE’S GRAVY.
ERIKA: I HAVE NEVER HAD EGG ON PIZZA.
IT IS GOOD.
A QUICK DRIVE TO DIGEST AND I AM READY FOR AN ALL-STAR LUNCH IN BEACON HILL, COURTESY OF THESE BROTHERS.
>> CO-OWNERS, PIZZA LOVERS, SANDWICH LOVERS, SPEND A LOT OF TIME TOGETHER.
ERIKA: FAMOUS FOR THEIR WILDLY POPULAR SANDWICH BAR, FIGURE WHY NOT PIZZA.
>> IT IS ENTREES ON BREAD.
CREATIVE, CRAZY, FUN AREA WE TOOK THAT SAME APPROACH AND BROUGHT IT TO PIZZA.
ERIKA: IT STARTS WITH A THREE-DAY SLOW RISE CRUST.
>> NOT TOO THIN, NOT TOO THICK.
THERE ARE SO MANY COMPONENTS.
IT HAS TO BE A STRONG FOUNDATION TO HOLD ALL THE INGREDIENTS.
ERIKA: THE UNEXPECTED RAINS SUPREME.
THEY SURPRISE WITH THE REDHEAD.
>> CARAMELIZED ONIONS, BACON, IS BRITISH CREAM -- HORSERADISH CREAM.
MAKES ME THINK OF A STEAKHOUSE.
ERIKA: BEING VEGETARIAN MY CHOICE FOR LUNCH, MORE CRUCIFEROUS.
THIS IS THE GREEN GATE.
>> SOUR CREAM RACE, NEUTRAL -- BASE, NEUTRAL FOR A REGION.
YOU ARE BUILDING ON WITH SHARP AT, ROASTED BROCCOLI, SPINACH.
ERIKA: LITTLE BITTER WITH THE BROCCOLI, SUITE CHEESE, GREAT COMBO.
THE DINNER BELL RINGS FOR ME AT TAPESTRY IN FENWAY.
HERE THE CHEF OWNER CATERS TO DIFFERENT CROWDS UP FROM THE MIAMI INSPIRED LOUNGE FOR THE PIZZA PARADISE.
>> PIZZA IS ONE OF THOSE THINGS WHERE IT IS THE SEARCH FOR PERFECTION.
ERIKA: SHE BREAKS THE RULES OF A STRIPPED NEAPOLITAN.
>> WE TONE BACK THE HEAT SO IT TOOK’S -- COOKS LONGER SO WE GET CRISPINESS AND CHART SO IT DOESN’T -- ERIKA: ONE WHITE PIZZA FEATURES BRUSSELS SPROUTS AND HORSERADISH
PESTO.
>> WE LOVE TO TRY NEW IDEAS, PUSH OURSELVES, EMBRACE SEASONALITY.
ERIKA: NO SUCH THING AS TOO MUCH PIZZA.
THIS ONE HAS SWEET POTATO, BARADA, SAGE, SABAH AND CHILLY.
>> IT IS LIKE THANKSGIVING, SAGE IS REMINISCENT OF FALL.
ERIKA: IT IS LIKE DESSERT.
I AM SO FULL BUT STILL GOING.
BUT AS THE THING ABOUT PIZZA, ENOUGH IS NEVER IS ENOUGH.
PLAIN CHEESE IS APPARENTLY SO PASSE.
ANTHONY: BACK TO COMMUNE KITCHEN, THE BREAKFAST PIZZA IS AVAILABLE ALL DAY LONG.
THEY SERVE BRUNCH ON SATURDAYS AND SUNDAYS.
SHAYNA: YOU AND ERIKA YOU ALL GET TO ENJOY PIZZA.
NOW IT IS MY TURN.
ANTHONY: THANK YOU FOR JOINING US.
FOR SHAYNA SEYMOUR WHO HAS A MOUTH FULL, I AM ANTH