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- This has everything I love about New York,
in one pizza.
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Hey guys.
We're at Speedy Romeo in New York,
where they serve Neapolitan pizza,
except they're doing something super crazy
and topping their pies with pastrami.
I have to go check it out.
- Hi, pizza?
Pizza time?
- Pizza time.
First up, dough?
- First up, dough, flour, water, yeast,
salt, olive oil, and then let it sit
room temperature overnight to proof
to let the yeast do its thing.
- [Lauren] Okay.
- And then let those sit in the walk in refrigerator
for another 24 hours.
It's a total of 48 to get the leopard spots you see
on the outside of the crust,
and that's what chars first in the heat.
- And that's Neapolitan.
- In a way, yeah.
They get very strict
On their rules - There are like rules, right?
- Yeah, so he's making that well.
So you see how he's not touching
the crust in any way?
You 're never really pressing on it,
to leave the air inside there.
This is our Dijon bechamel.
Lemme show you real quick,
just go top to bottom first. - Okay.
- And then from there you need to spread it out.
But we wanna leave at least an inch on the outside.
- So I messed up here?
- I did that.
- Okay.
- I messed that up.
(Lauren laughs)
That looks great, next is the food safety.
- Food safety.
(Justin laughs)
- So that beautiful Katz' pastrami
that we get from Katz'.
We're gonna make these little piles in the pizza.
- That's crazy. - So when we told them
we wanted to do this pizza,
they had said, "what's it gonna taste like?"
So we had to get the pastrami,
make the pizza, call the owner,
have the owner meet us on site at the restaurant,
at Katz' and then ... - Wow.
- And then he was the one to approve the flavor or not.
- Did he approve it the first go?
- Oh yeah, yeah.
All of this goes on,
- Oh all of this. - This is the portion, yeah.
- Oh amazing.
- Oh! Yes! Yes!
- One of my first times I came to New York,
my dad and I were walking and asked if
anyone had a good recommendation for pastrami,
and they mentioned Katz' and so we went there
and we had no idea that it was this huge deal
and we were like this is the best sandwich
I've ever had in my life and then we realized
it was very famous. - It's very famous.
And you wait in line.
From there then we add regular sauerkraut
to our red sauerkraut.
And that's what gives us this like beautiful
smokey and same flavor.
- Is it okay if I try some?
- Of course.
So it's a little milder than a normal kraut,
- Yeah. 'Cause we cut it.
- You can taste the smokiness.
- Yeah mhm.
- That's delicious.
- I'll do this side, you can do the other side.
- Okay.
- This is just your classic Italian Fontina,
it's aged, so just to add a little cheese to this.
I mean this is like a reuben, to the nth degree.
- [Lauren] Yeah.
- I'm gonna put this egg wash on
and I'm gonna be careful to try to not hit the--
- Toppings.
- Toppings as well as the counter.
It's hard to get the pizza off the counter if we miss.
And then this is our everything,
everything bagel crust.
- This is what I'm ...
- So you can see here so this - Particularly stoked about.
- You know we make this ourself.
Along the outside where we put the egg wash.
- I'm freaking out, I love everything bagel,
so this just seems like the perfect marriage.
How hot is it in there?
- Right where we're gonna cook the pizza
it's about 750, 800.
- I'm very anxious right now
because I really wanna eat this.
How long does this cook in there?
- Two minutes, max.
(upbeat music)
So it's still happening, you can see the ...
Crust is getting the color we want.
- That crust is perfect.
- There's a little char but that's good, I like it.
- I'm freaking out right now.
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Can we eat it yet?
- Not yet. - Okay.
- We give it a drizzle of
thousand island dressing we make here.
A little finish of everything bagel.
- My stomach is actually growling right now.
(upbeat music)
It's too good.
I'm still freaking out, I haven't stopped freaking out.
This has everything I love about New York,
in one pizza.
We've got our Katz' pastrami,
which looks like it got a little bit crispy in the oven.
That can only be a good thing.
I was skeptical when he put on the cheese
'cause there wasn't that much cheese,
but looking at it now, I think it was,
with the bechamel, I think it's plenty creamy.
Here we go!
The sign of a good pie, with a lot of grease.
Unreal.
My taste buds are confused,
because it tastes like a pastrami sandwich,
like a really, really, good pastrami sandwich.
But it's pizza!
The crust is perfect!
My number one pet peeve in a slice of pizza,
is if you can't hold out.
I really judge you if you eat pizza
with a fork and a knife.
So the fact that I can eat this very easily
is a really good thing.
The dressing adds a really nice tang.
And the everything seasoning is everything.
Be sure to like and subscribe to delish,
and I'm gonna eat this whole damn pie.
Bye!
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