Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.
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00:00 My honest thoughts on deep dish pizza,
00:02 I feel like there's a lot of deep dish pizza
00:03 that's pretty gnarly,
00:04 but I like it when it's like,
00:06 the outside's kind of crisp and crunchy.
00:09 There's like a little bit of cheese
00:10 and like a bunch of really good tomato sauce.
00:11 Where you feel like you're more eating
00:12 like a tomato sauce pie.
00:14 Today we're in Chicago, Illinois.
00:16 We're outside of Pequod's Pizza,
00:18 home of some of the deepest dish pizza in Chicago.
00:21 And today I'm gonna work and see if I can keep up.
00:23 I've never tried to make deep dish before,
00:27 but the dude I'm working with seems like an expert
00:29 and I'm excited to just like suck as much knowledge
00:32 from his brain as I can.
00:33 Hey, Sean.
00:34 - Hey, nice to meet you. - Cody.
00:36 - How are you? - Nice to meet you.
00:37 Thanks for having me.
00:38 - You ready? - Yes, absolutely.
00:39 - Let's go. - Cool.
00:40 How would you describe Pequod's
00:42 and what sets it apart from other pizza places all over?
00:45 - We're viewed as a mom-pop shop,
00:47 but really we're not anymore.
00:48 We're a big place.
00:50 I see 215 people and we're gonna pump out
00:54 somewhere between 700 and a thousand pizzas.
00:57 - In a day? - Oh yeah.
00:58 - Holy moly, that's crazy.
01:00 - It's gonna be nonstop.
01:01 - What about like pizza-wise?
01:03 Like what sets apart?
01:04 - We put the cheese up on the sides of the pan.
01:07 So what that does is there's a certain amount of sugar,
01:09 mozzarella cheese that's in there.
01:10 It caramelizes and it looks like I burned your pizza
01:14 when you get it out of the pan.
01:15 - That's awesome.
01:16 - And so you look at the bottom.
01:17 Yep, oh, you're right.
01:18 It is golden brown.
01:19 Yes, it is.
01:20 - It's just on the sides. - It's just on the sides.
01:21 - Oh, that's interesting. - Yeah, so like--
01:22 - Feel free to push me around, tell me what it's like.
01:25 You know, if I'm not going fast enough,
01:26 you can give me a little kick in the tush.
01:29 - I'll let you have some rope,
01:31 let you hang yourself a little bit.
01:32 - For some reason, that made me nervous.
01:34 - It does, it does.
01:35 All right, we are ready to go.
01:36 Here's your uniform. - Sweet.
01:37 - Wash 'em down the hallway. - Cool.
01:39 - Change shirts and then I'll meet you in a minute.
01:41 (playful music)
01:43 - Someone order a pizza?
01:46 - That's it.
01:46 All right, you ready to roll?
01:47 - Yeah, I'm ready.
01:48 - All right, so first things first, we gotta make dough.
01:49 - So yeast dough?
01:50 - Yeast and water dough.
01:52 We're gonna go four liters plus the one and a half.
01:54 So five and a half liter mixture.
01:56 So we gotta make sure the water's between 95 and 105.
02:00 Now we're gonna get our yeast.
02:02 - One and a half, you said?
02:02 - One and a half, yep.
02:04 If the water's too cold, it won't activate the yeast.
02:07 If the water's too hot, it won't activate the yeast,
02:09 which will in turn shock the yeast.
02:11 We're gonna toss it in slowly
02:13 and then whisk it up as you go in.
02:14 We activate the yeast correctly,
02:16 then it tastes better, rises better,
02:19 and overall it makes for a better product for us.
02:21 So oil, we're gonna dump this in here.
02:24 - All right.
02:25 - Then we're going to do salt and pepper mixture, okay?
02:27 - Splink.
02:28 - So we've got about two more minutes on the yeast water.
02:31 We're gonna make anywhere between
02:32 18 and 30 batches of dough a day.
02:35 - So this goes in?
02:35 - So we're gonna give that a stir real quick.
02:36 - Sweet.
02:37 So here's our semi-frothy yeast and water mixture here.
02:41 - We're gonna go straight into the bowl,
02:42 then you're gonna give it a good whisk.
02:43 - All right, here we go.
02:45 - Then we're gonna add in the flour.
02:46 - The whole bag?
02:47 - Yep.
02:48 - So far I'd say this is the most difficult thing.
02:50 (playful music)
02:54 - We wanna get it to where it just starts to congeal
02:57 all the little yeast packets.
02:59 The flour balls are distributed evenly
03:01 so that it comes out as a nice, soft bowl.
03:05 We don't wanna over-mix it
03:06 'cause we don't wanna beat it up.
03:07 - You know, it's interesting.
03:09 I wonder what the difference is
03:10 'cause at my work, we'll let it go for like 20 or 30 minutes
03:13 just mixing it up.
03:14 - Maybe because you're doing the thinner pizzas,
03:17 you want a crispier, crackery crust.
03:19 - Yeah, maybe.
03:20 - And you wanna flatten it out.
03:21 - Cool.
03:21 - We're trying to get the opposite.
03:23 - Right.
03:24 - We don't wanna continually beat the dough up.
03:26 You're beating the dough up on purpose.
03:27 - Yeah.
03:28 - That might be not getting that fluffy.
03:31 - The big puffy bars.
03:32 - Yeah.
03:33 - Cool.
03:34 - We're gonna take off the hook, set that off to the side.
03:36 We're gonna pop that out.
03:37 - Okay.
03:38 - Lift up on that side for me.
03:39 - Sweet.
03:39 - We're just gonna flip it in there.
03:40 - Cool.
03:41 - Okay.
03:42 - Nice.
03:43 There you go.
03:44 - All right, perfect.
03:45 We're gonna take a little bag, throw it over the top.
03:47 That'll keep some of the moisture
03:49 and as the gas escapes from the yeast,
03:52 that'll help it rise up a little nicer.
03:54 - Oh nice, cool.
03:55 - And that will give us a nice, fluffy product.
03:57 We're in our dough station now,
03:59 so we're gonna lay out pizzas.
04:00 The easiest way to describe it is
04:02 you're just gonna fold it over
04:04 and you're tucking it in on itself.
04:06 - Okay.
04:07 - So I always tell all the credit here
04:08 and I usually get in trouble.
04:09 You're making it into a breast.
04:11 - A breast.
04:12 - That's it.
04:13 - All right.
04:14 - You're making it into a breast.
04:14 - You said it, not me.
04:15 - That's it.
04:16 - Is that right?
04:17 - That is awesome.
04:18 - Did you want this all closed?
04:19 - Yeah.
04:19 - These are greased?
04:20 - They're already greased on the sides there.
04:21 - So I'm just gonna put this back there?
04:22 - We'll put that right there.
04:23 So when you set it in the pan,
04:24 you're gonna just sort of move the dough a little bit
04:26 since we have so many pizzas.
04:28 We're gonna oil out a bunch of pizzas.
04:30 We're gonna stack them all up.
04:31 So the oil's gonna run in here.
04:33 (classical music)
04:36 We remember to wash the pans.
04:38 They're scraped, they're clean, water ruins them.
04:41 So easiest thing to do is use your hands
04:43 'cause you wanna use 'em.
04:44 Flatten it out.
04:45 You see this here?
04:47 Similar when we get to the sauce,
04:48 what we're gonna do is you're gonna create
04:50 a bowl of sauce in the middle
04:51 and you're gonna spread it to the edge.
04:53 It's the same concept with the dough.
04:54 You're taking this little section here
04:56 and I'm moving it to the edge.
04:58 - Oh, okay, okay, cool.
04:59 And that's what I need to do.
05:00 - Does that make sense? - Absolutely, uh-huh.
05:01 - So now you're just flattening it to the edge
05:03 and you wanna use more of your fingertips.
05:05 - This is like, it's an unfamiliar motion.
05:08 - Yeah.
05:09 - But I don't understand how it's possible
05:10 to not get oil on it when there's so much oil.
05:12 - You can't get no oil on it,
05:14 but you can minimize the oil.
05:16 And that's kind of what I want
05:17 because we don't want it to be overly saturated.
05:20 - I feel nervous 'cause I feel like I can hear
05:22 your thoughts in your head right now
05:24 and they don't sound super good.
05:25 - Yeah, it's like anything else.
05:27 Sort of like teaching a kid to drive.
05:28 - Thank you.
05:30 - Nice. - What's the rating?
05:31 - That works, I like it, 80%.
05:33 - 80%, that's a B-minus.
05:35 (classical music)
05:38 - Let's make some sauce.
05:39 - Sauce time, okay.
05:40 - So-- - I've got one of these
05:41 that works.
05:42 Yours is a lot more slick than ours is.
05:44 - This is just one small batch
05:45 just so you can get a feel
05:46 for how we make the sauce.
05:48 - How big of a batch are you normally doing?
05:49 - So like on a weekday,
05:51 I'm gonna open up 144 cans.
05:53 - Oh, okay. - And do that.
05:54 And that'll get me through the day.
05:55 - Beautiful.
05:56 - We want a little bit thicker sauce.
05:58 - Why is that?
05:59 - If it's too thin, it gets a little runny
06:02 with the amount of heat that's coming off of the ovens.
06:04 My boss likes a sweeter sauce.
06:07 - Okay. - So we want it heavier,
06:08 flavored with basil.
06:09 So a nice fat two ounce cup of dry basil per can.
06:14 And then you're gonna get your Julia Childs on.
06:16 - Oh! - Except for that.
06:18 And get a nice pinch of fresh basil.
06:19 - There you go, not so bad.
06:21 - Why do you do it in the cans
06:22 as opposed to like all the tomato in,
06:24 all the like the fresh, all the dry?
06:26 - Two reasons.
06:27 One, it's easier for me to monitor.
06:28 - Okay. - So as I'm walking around.
06:30 - It's like visual, it's like--
06:30 - While I can walk around making lists, I can tell.
06:33 Plus I can see if the guy's doing it correctly.
06:35 So if I dump it all in the bowl first,
06:37 then I gotta stand there and have him count.
06:40 Now if you're, say you throw in 13 cans of sauce in there,
06:43 you're doing 13 cans, 13 two ounce cups.
06:45 - It's easy to forget when you're doing a bunch of stuff.
06:47 - So I'm gonna dump one and since I don't wanna get filthy,
06:50 I'm gonna have you dump the rest in there.
06:51 - Okay, cool.
06:52 - So just dump 'em all in.
06:53 - Peace.
06:54 (upbeat music)
06:56 Pretty satisfying.
07:05 - Scoop it out. - All right.
07:07 - That's nice and easy, I'll be right back.
07:09 - Oh yeah, scoop and slop, I was born to do this.
07:12 - We're gonna put a label on it
07:13 and I'll throw it in the cooler.
07:15 Now we're gonna make a bunch of ranch.
07:16 - Ranch, cool.
07:17 - So we're gonna grab two cases of mayonnaise
07:19 and we're gonna dump it on in with the buttermilk.
07:22 - You know it's mayonnaise when it jiggles.
07:24 - We tweak it just a little bit
07:26 by the ratios and the portions.
07:29 So I can't divulge that because that's kind of
07:32 what makes our ranch taste so darn good
07:35 and I'm having the same problem you are
07:36 as I can't get this thing off of here.
07:38 You're a lot younger than I am.
07:40 I'm an old codger. - I'll be young forever.
07:42 (codger growling)
07:43 (laughing)
07:46 - This is literally impossible.
07:49 Oh, it's not gonna happen.
07:50 - Something tells me I'm under wearing mayonnaise.
07:52 All right, so we're gonna fix that in a second.
07:54 - Wait, I can't give up actually.
07:55 This is gonna piss me off.
07:56 It's just like it's too big for a normal hand,
08:01 I would say, is the problem, is one of the problems.
08:04 Little piece of crap.
08:06 Show you who's boss.
08:07 - See, there it is.
08:09 - Don't ever talk to me like that again.
08:10 - Right, so, and this is fairly self-explanatory.
08:14 - Oh yeah, I'm familiar with this.
08:15 - Dump, scrape, dump, scrape.
08:17 - How much ranch are people guzzling here?
08:21 - We're gonna make this particular thing
08:22 that we're doing here with the eight gallons
08:25 of mayonnaise three times a week.
08:27 Friday, Saturday, roughly, we're gonna do about
08:30 almost a thousand cups of ranch.
08:32 - Holy crap, bunch of ranch freaks in Chicago.
08:34 - They are ranch freaks in Chicago
08:36 and my ranch is really good.
08:38 It is a thicker and tastier, more tangy,
08:42 little spicier ranch.
08:43 - I will be honest, I'm sweating.
08:45 - Yes, we're gonna add all the buttermilk in there.
08:48 - I think one thing I learned in restaurants
08:49 is try to focus on doing one activity
08:52 over and over again, right?
08:53 Like instead of opening, pouring, opening, pouring,
08:55 you kind of just like knock, like, task.
08:58 - And then the secret ingredient.
08:59 - This is the good stuff?
09:00 - That's the good stuff.
09:01 - This is what makes the world go round.
09:02 Is it time to mix?
09:03 - It's time to mix.
09:04 - Let's do it.
09:08 - Probably the most ranch I've ever been around.
09:10 Lo and the truth, de yunk.
09:12 Not so bad.
09:16 I just want like a bunch of chicken fingers.
09:20 - Second rise is complete.
09:25 We're gonna start assembling some pizzas now.
09:27 - Sweet.
09:27 - Nice little order there.
09:29 - All right. - Perfect.
09:30 - Small cheese, extra cheese.
09:32 - Cody, why don't you grab me two little personals.
09:34 - Two little personals?
09:35 - Yep, so cheese wise, like a deck of cards.
09:37 - Awesome.
09:38 - So you're gonna go long ways.
09:40 - Overlap?
09:40 - Overlap it just a little bit,
09:42 and you want the cheese to go right up to the edge.
09:44 - Recoverably, you're so fast.
09:46 You're a blackjack player?
09:48 - No, I like to keep my money.
09:50 - So this is kind of the trademark here, right?
09:52 It's like the cheese--
09:53 - The cheese up on the side of the pan.
09:55 So the sauce for us is, each pizza's gonna get a--
09:58 - Big ass ladle?
09:59 - Eh, it's not a big ass ladle.
10:00 So this one here, the medium is gonna get
10:03 just shy of a full ladle.
10:05 - Okay.
10:06 - And the personals will get a little,
10:09 like a medium dollop.
10:10 So you should look at it, and you should not be able to tell
10:13 if it's light, extra, or medium.
10:16 Looks right in the middle.
10:17 I'm gonna drag, spread, drag, spread, drag, spread.
10:22 - And why this, oh wow, oh yeah, oh, go get it.
10:26 Come on, mister.
10:27 Look at that, that was cool.
10:28 - Okay, so you're taking literally only using
10:32 the bottom third of this ladle.
10:35 - Yep.
10:36 - Nope, whatever.
10:36 - So why this instead of just like,
10:38 the, you know, little circle style?
10:40 - What's gonna cook better?
10:42 - Well yeah, probably this one, huh?
10:43 - Okay.
10:44 - This one here is extra cheese and pepperoni.
10:46 - Great, so-- - So I'm gonna give you that one.
10:47 - Beautiful. - So the pepperoni's
10:48 pretty simple.
10:48 - Yeah? - Cover the pizza.
10:49 - Cover it. - One single layer,
10:51 and cover the pizza.
10:52 Those ones, we take 'em out, I use the poker reference again,
10:54 sort of like poker chips.
10:55 - Okay.
10:56 - I will usually build down the middle.
10:58 - Oh, okay.
10:59 - And if they get too on there,
11:00 and it overlaps a little bit, it's fine.
11:01 - All right.
11:02 - This is one of those ones where I was telling you
11:04 quantity over quality.
11:05 We're gonna season the pizza with a little Romano.
11:08 - Okay.
11:09 - So if you shake that on the side like this,
11:12 like a wheel.
11:14 - Okay.
11:14 - You create air flow, and it comes out faster.
11:17 And another shake of oregano.
11:18 - Cool.
11:19 - Sort of ties and blends the flavors together.
11:20 - Love that.
11:21 - That looks great.
11:22 - Wonderful, do I pass it over this way?
11:23 - Throw the ticket on there.
11:24 - Ticket's there.
11:25 - And that goes in the oven.
11:26 - Thank you.
11:27 - All right, he'll throw that in.
11:28 He's gonna time it about 18 minutes or so,
11:30 and then we're good to go.
11:31 Now, sausage is a little bit,
11:33 can be a little tricky for everybody to learn.
11:35 The object of this is to make it into a patty.
11:37 - Yeah.
11:38 - You gotta get this off of here,
11:39 onto your pizza, about as thick as my pinky.
11:43 - Can you slow that down?
11:44 - Nope.
11:45 (laughing)
11:46 No, okay, so what you wanna do,
11:47 and I'm pinching it off, and then I'm flicking it down.
11:50 - Yeah, it is a weird motion for sure.
11:52 - It is, it's one of those ones where it's like,
11:54 this makes zero sense.
11:55 Just like when you started making the dough balls.
11:57 - Right.
11:58 So a ticket came in.
11:58 - Yes.
11:59 - I'm gonna make this ticket.
12:00 - So, we got a pie.
12:01 We got a sauce and cheese bun here already.
12:03 So half of this is gonna get pepperoni.
12:05 - Yep.
12:06 And then we're gonna check your visual skills
12:07 in a second here.
12:08 - Oh, (beep)
12:09 - And--
12:10 - Don't do it, don't do it.
12:10 - I have to.
12:11 We gotta make sure before we build it correctly.
12:12 - Yeah, you're right, you're right.
12:13 The pepperoni's actually incredibly frustrating.
12:17 - Wait 'til the summertime and it's 103 plus in here,
12:19 and it's like--
12:20 - I feel like I need to detach from the feeling
12:22 of wanting to get them all separated,
12:24 just kinda go for it.
12:24 - Slide it on down.
12:25 - Cool.
12:26 - And do green peppers first, just spread it out.
12:28 That's perfect.
12:29 - And onions.
12:30 - Perfect.
12:31 And then you'll do the sausage,
12:32 and then I will finish it up with oregano and cheese.
12:36 - All cheese, pepperoni.
12:40 - And mushroom.
12:41 - And mushroom, both.
12:42 Hot (beep)
12:45 Okay, cool.
12:46 - No, you're fine, take your time.
12:47 If it goes in beautiful, it comes out beautiful.
12:48 - That's nice.
12:49 - If it goes in like (beep)
12:50 it's gonna come out like (beep)
12:51 - All right.
12:52 - We just wanna make sure that we build it better in here,
12:54 'cause this is also building that caramelized edge,
12:56 which we need to have solid.
12:58 - This part is surprisingly hard.
13:00 - It's hard for me.
13:01 - It takes a little time.
13:02 Big ladle on all these three.
13:04 - Oh, splash.
13:05 - That's okay.
13:06 Well, it's gotta go up higher.
13:07 We wanna get the cheese all the way up.
13:08 You'll drag slide, drag slide.
13:10 Yeah, that's it.
13:11 - Nice, there you go, are you proud?
13:12 - Yes, very.
13:13 - Yay.
13:14 - That takes a lot of people a long time.
13:15 - I feel okay.
13:16 - That looks great.
13:17 - Woo.
13:18 - Awesome.
13:19 - I started saying woo more often recently.
13:19 I was doing yay for a while.
13:21 - This one is gonna be our pepperoni mushroom pizza.
13:23 All right, and then ticket.
13:25 - Ticket.
13:25 - And then window.
13:26 - Thank you.
13:27 - And then we're good to go.
13:28 - Great job.
13:29 - Awesome.
13:30 - I'm impressed.
13:30 - I just got a little bit of sauce on me too.
13:32 How did I even get in there?
13:33 That's a secret place.
13:34 (laughing)
13:35 If you have traveled.
13:37 (classical music)
13:40 - So we've already built some pies.
13:42 Obviously these aren't the ones we made,
13:43 but we're gonna get these out.
13:45 They're in there probably almost 20-ish minutes or so.
13:49 So, object is to grab them with your gripper
13:51 on your left hand.
13:52 - All right, okay.
13:53 - And you're gonna see there's a little bit of an edge here.
13:55 - Yeah.
13:56 - So I want you to get started on the edge.
13:57 This is one of the harder parts.
13:58 So you're basically trimming the caramelized cheese
14:02 off the edge, edging the pan basically.
14:04 - It's edging.
14:05 - Edging.
14:06 So then you're going to cut that one for here.
14:08 So I'm gonna do this one, you're gonna do that one.
14:10 - All right.
14:11 - So then you're gonna take this here.
14:12 You're gonna lock it in place.
14:15 And you're gonna start on the top middle.
14:17 You're gonna cut this in eight, so four.
14:19 So you're gonna cut it.
14:20 You're gonna throw it in there.
14:23 And then give it a little twist there
14:24 to make sure that that is good for the server.
14:27 - Yeah.
14:27 - So that they can get it out of the pan.
14:29 - Okay.
14:29 - And then you're gonna start.
14:32 - When I cut pizzas at work, it's like with a little,
14:34 with your normal like pizza cutter or rolly tolly thing.
14:37 There's no, this is definitely weird, but I like it.
14:42 I think the most confusing part is the left hand,
14:46 like the clumpers.
14:48 - That takes the most amount of time to get the dexterity
14:51 and the rhythm on that.
14:53 - I feel like a monster.
14:55 - All right, and then we do the fun part.
14:57 Put the bell, get this (beep) out of my way.
14:59 - Get the (beep) outta here.
15:00 Get the (beep) outta here.
15:01 Order up, come on.
15:03 - All right.
15:05 - That's the vibe right now.
15:05 - That's it?
15:06 Yeah, except they'll be quite perturbed.
15:07 They come back and do that, but it's fine.
15:08 - Yeah, that makes sense.
15:09 Sorry, sorry, sorry, sorry, sorry.
15:10 - All right.
15:10 And so the object is we're gonna open the door.
15:12 We're gonna take out that pan pizza.
15:14 We wanna get it out and on the table.
15:16 And we're gonna edge it.
15:17 Then we're gonna flip our spatula over.
15:19 Let's open it up.
15:20 Let's see where you're at.
15:21 So grab the two little personals first.
15:23 - Little boys.
15:24 - These are a little more tricky.
15:25 You gotta edge it.
15:26 They take a little bit more practice.
15:28 And I think you're destroying this customer's product.
15:29 - I know, (beep) sorry.
15:31 Oh, I feel it, I feel it.
15:33 It's mine, it's mine.
15:34 - Got it.
15:34 - All right.
15:35 Get in there.
15:36 - And this is gonna be cut into six,
15:40 so we'll straighten that out.
15:41 - Cool.
15:42 Is there any strategy here?
15:43 - There is.
15:44 So you wanna cut through and down
15:47 in a sort of a swift kicking motion.
15:49 But be careful because we don't wanna
15:51 cut ourselves with a knife or burn.
15:52 There you go.
15:53 - Ooh, not quite in half.
15:54 What are we gonna do?
15:55 - So now that one's okay.
15:56 But as you can see here,
15:57 the reason it fell apart.
15:58 - Too slow.
16:00 - Oh, you do?
16:01 Okay.
16:01 - If you go through it, you will have less of that.
16:03 - So I'm gonna go like through, oh (beep)
16:05 and then through.
16:06 - Yeah.
16:07 - (beep) her.
16:08 - That's okay.
16:09 - Bastard.
16:09 - That was pretty good though.
16:10 - All right.
16:11 - All right, now we'll tidy it up a little bit.
16:12 - Beautiful.
16:13 - We're gonna give the customers all those
16:14 lovely sausage and goo.
16:14 - Come on, baby.
16:15 - All right.
16:16 - And this goes down.
16:17 Tuck that on the front, tuck that on the back
16:20 so that it stays nice and hot for the customer
16:22 when they get it as long as possible.
16:24 And then it goes on top of the oven.
16:26 - Cool.
16:27 - Hit the bell.
16:28 - For it.
16:28 - And you are good.
16:29 - Cool.
16:30 - And then we give this man a job.
16:31 - How do you think that I did?
16:33 Honestly.
16:34 - I wish all of them did this well.
16:36 That's really, yes.
16:37 But it's also kind of a bittersweet
16:38 because there's no chance you're gonna work for me.
16:41 So.
16:41 - I'm so sorry.
16:42 - Yeah.
16:43 - It was very exciting.
16:44 Like at first I was like a little hesitant,
16:45 but then like once we were actually
16:46 diving into the pizza pies.
16:48 And we're like taking them out and cresting them off.
16:50 And it was a blast.
16:52 Do you think that you would hypothetically
16:54 hire me for this job?
16:56 - Hypothetically, no.
16:57 I would actually hire you if you wanted to work for me.
16:59 - Oh, yay.
17:00 There we go.
17:01 That's amazing.
17:02 It was a pleasure.
17:03 Thank you so much for having me.
17:03 - Anytime.
17:04 - Yeah.
17:05 So I know you have your way of doing a thin crust,
17:08 but maybe we can do it the way that I was,
17:09 I learned how to do it just to show.
17:10 - Yeah.
17:11 - So you can do it with me.
17:12 (mumbles)
17:13 - So this was the Italian restaurant at the end.
17:15 I'm not going to ruin anybody's day by trying to sing.
17:18 So.
17:19 - Why not?
17:19 Come on.
17:20 - No way.
17:21 - (mumbles)
17:22 - That's exactly right.
17:23 I need the checkered shirt.