Caroline: LA isn't famous for its pizza,
but it's about to be.
Sydney: This is so good. Caroline: This is
so good.
L'Antica Pizzeria da Michele.
L'Antica?
L'Antica Pizzeria da Michele.
Sydney, we are in Hollywood today!
And there's a car.
So.
We're in the heart of Hollywood...
Because the best pizzeria, one of the best
in the world, is opening up here in Los Angeles.
L'Antica Pizzeria da Michele!
You did it. You did it.
I've found a couple of spots that I like in LA for pizza.
But as far as Neapolitan-style, I don't know.
I mean, there are good spots, but I'm excited
to try something, like, from the source,
from the motherland.
Caroline: Michele Condurro opened
L'Antica Pizzeria da Michele in Naples in 1870.
The Condurro Family only offered
two pizza options on the menu: Margherita and marinara.
After five generations, this legendary
Naples institution has kept its menu the same.
It's claimed to be one of the best
in Naples and was also featured in "Eat, Pray, Love"
starring Julia Roberts.
I'm in love. I'm having a relationship with my pizza.
Michele: They used to keep the pizza in the original way,
so the pizza that they made 150 years ago.
So the way that they stretch the pizza,
the way that they cook the pizza, it's the same.
So you need to be very, very, very careful
of the process so you have
to touch the dough a certain way.
You have to move the dough in a certain way.
I went there, and I worked there in Naples.
And I said, "OK, I know how to make
pizza. It's not a big secret."
After a few minutes, I realized,
"Oh, something is wrong here. What's, what's going on?"
It's different, you know, and
after that, I start little by little to learn
how to make the pizza in their way.
We are importing all the ingredients from Italy.
So mozzarella came from Italy,
and it is the same that they use in Naples.
Even the tomatoes came from Italy from Naples.
Same brand, everything is the same: the flour, everything.
Francesco: Any pizza that Michele makes
and all our other pizzaiolo in our other locations
have a template on how these pizzas are coming.
It's not a piece of apple you find
in a supermarket all shiny and beautiful.
Maybe you get a squared one. Maybe you got an elongated one.
It's just how the pizza wants to come out
with the way he's stretching it.
If I could describe the smell,
if the smell would translate through the camera.
That's why you need to take a photo
for Instagram, Caroline.
OK. Like, what are you doing?
Have I taught you nothing?
Caroline: You can send it to me.
Sydney: There's more sauce than I thought there would be.
There's more cheese than I thought there would be.
It's a lot oilier than I thought it would be.
Did I say that right, "oilier"?
Sydney: So are you a basil-slice person or no basil?
Caroline: Yeah, I love basil.
I love everything on this.
Sydney: I've seen online that
you eat Neapolitan-style pizza like this
'cause it's like kinda wet, so you want to, like,
flip that, you want to flip it inside like that,
and you can kinda do that New York-style thing.
Yeah. Oh.
Kinda like helps it stay together a little bit so you can
actually use one hand. OK.
We don't curse on this show,
but I don't know what else to say
other than holy s---, this is so good.
This is so good.
Sydney: What I love the most is like the char you get
from the actual wood-burning oven.
Like, the bottom of that crust you taste,
you taste all the pizzas that have come before it.
You know?
This pizza is delicate.
It's light. It is truly one of the best
I think I've ever had.
Mhm.
You ate that in like 30 seconds.
Yeah.
I mean, it's worth doing.
Caroline: I don't know how they found a way
to kinda work with LA's, I guess, environment,
but this dough is very airy,
and it kinda just like, you don't have to chew
as much. You don't have to put as much effort
into devouring this thing.
Sydney: Well, because they, they use just a tiny bit
of yeast and they let the dough sit overnight.
I think that, like, lack of handling it is what makes it
so delicate and light and airy and delicious.
I think, like, when you overwork something,
that's when dough becomes really tough.
When he picks it up, it's like a little
baby seal. It's like a little floppy baby seal.
You just, like, "bloop," and it's all "bloop."
The oregano is like the king of this pizza.
I guess its like the main topping
that really makes this pizza different.
Yeah, this pizza is packed with flavor.
I mean, I love cheese, but this really
lets the pizza sing. This lets the ingredients sing.
This lets the pizza itself kind of like be the star,
and the sauce is bright and not too acidic,
and there's just thin slices
of actual garlic on this pizza
as opposed to, like, adding it to the sauce.
And she loves garlic.
I love garlic.
I've never met anyone who loves garlic more than Sydney.
That's the nicest thing you've ever said about me.
I must say very mean stuff about you.
Which one is your favorite?
Do you like the cheese, or do you like the marinara?
Like the Margherita, or you like the marinara?
My favorite is going to be the Margherita.
I love the cheese in that.
I know you love cheese. I don't know, but
what do you think?
Sydney: When you see cheese, you cry.
Caroline: What is your favorite?
The marinara for sure.
Oh. I love the garlic.
I would add like 20 more leaves of fresh basil, personally,
because I, like, eat fresh basil raw on the reg.
But no, the garlic, the marinara, this one's my favorite.
So that's perfect, so we don't have to share.
Francesco: When you go to the, to the famous
Neapolitan pizzeria, you are in the middle of a market,
a street market, in the center of Naples,
which is one of the oldest
historic capital in the world,
which has had dominations from all over,
and it just really feels vibrant and exciting and alive,
and what we try to do here in Hollywood
was exactly trying to
bring back what it feels like in Italian
courtyard where you feel safe, where you feel cozy,
where you feel like you want to play as a kid.
You want to be with others.