[Narrator] When in Rome, you’ll want to eat like the Romans do.
Travel to Naples, and you’ll discover a noticeably different style,
with a thicker rim and a texture floppy enough to fold.
But you don’t have to go to Naples to enjoy it.
Giulietta Pizzeria in Rome makes everybody happy
by offering both styles,
prepared in two different pizza ovens by two different teams of cooks.
It’s a pizza smackdown you won’t want to miss.
[Christina Bowerman speaking] Pizza is a complete meal.
It represents Italy. It's healthy.
I cannot think of any other dish that is so versatile.
You have like a white pizza just with olive oil — so you taste the olive oil and the dough.
But you can also have Mozzarella and Pomodoro,
so you have, like, those flavors that are, like, direct and they talk to you.
So, I think that it's so versatile, that I would eat pizza, like, every day.
So.... (chuckles)
I literally would!
[Laurel Evans speaking] "Giulietta" was conceived and brought to life by Christina Bowerman,
who is a Michelin star chef from Rome.
She really wanted to
make a space that was laid-back, informal,
but that also gave the right dignity to both styles of pizza.
[Christina Bowerman speaking] The main difference between the two pizzas are....
The Neopolitan pizza is actually much thicker.
You can tell there's a.... Like, at the edge,
it's called "canotto," which is a sort of lifesaver.
A pizza in the center, and uh....
It's soft, it's very tasty, very flavorful,
and you actually taste the dough.
The Roman style pizza is much, much thinner.
There is not that much difference between the edge and the center.
And it is — in a certain way — crispy.
Whenever you eat a slice of the Neopolitan-style,
you have to fold the center, because there's no way that you can actually get it straight.
We wanted to bring, like, pizza at a different level.
So, first of all, we have, like, two different sets of people
who actually specialize into that
and we have, of course, you know, different ingredients — flour, oil....
....temperature. Everything is separated
Even the way that they put actually the wood into the oven is different.
Because, of course, for the Roman-style, you need, like, basically the....
....the base of the oven much, much hotter.
Yeah — this is about 500.
But I think that one of the the reasons from which we feel the Giulietta can
offer a different experience for pizza is that....
I always said, "I will never be able to make a dough like a Pizzaiolo makes."
And at the same time, I don't think that a Pizzaiolo can treat the toppings
(and whatever goes on top of the pizza) the way that a cook does.
So, the Pizzaiolo makes the pizza,
and whatever goes on top, is taken care of by the cook.
I got to know Pizzaiole,
and I found out they feel very strongly about the pizza
and they are very proud of what they do.
Therefore, it's really difficult to make them....
....understand that maybe there's a little way to improve things.
So, that is probably one of the problems that I encountered, just....
....have them trust me,
which is you know, like, the the major part.
The advice that I would give anybody
who want to start, like, a pizzeria....
First of all, you got to eat a lot of pizza.
That I can guarantee you.
I've eaten, like, more pizza during these last two years, than I've ever done in my entire life.
This way you get to understand exactly what is really good....
....as opposed to what is fairly good, and what is not good at all.
It's a fine line. So, first of all — eat a lot of pizza.
Second, I think you really need to....
....come over here. Work with one of the Pizza makers — Pizzaiole,
and understand exactly what the process is.
So, even though you're never at the top....
....like, in the kitchen, it's the same way, you know?
You're never the top, you always try to improve.
Third, a lot of patience.
Because even though it's almost a perfect science,
it's not really. It's *almost* perfect science.
And I think it's good that way.
Because otherwise we would have a product that can be repeated,
you know, like, to the infinite, no matter where you are in the world.
And I don't think that's appropriate or right.
We want to keep the diversity here.
If you say "pizza," you think of Italy.
You don't think about any other nation.
[Music fades out]