>> VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM... Huell: WELL, HELLO, EVERYBODY.

I'M HUELL HOWSER.

GET READY FOR A PIZZA ADVENTURE.

WELL, ACTUALLY, THIS ADVENTURE IS AS MUCH ABOUT HISTORY AND TRADITION AS IT IS ABOUT PIZZA ITSELF.

NOW, RIGHT NOW I'M STANDING IN FRONT OF THE VILLAGE PIZZERIA HERE ON LARCHMONT BOULEVARD.

THIS IS JUST ABOUT MY FAVORITE PLACE TO GET PIZZA ANYWHERE IN LOS ANGELES, AND WHEN YOU GO IN THIS PIZZERIA, YOU'RE GETTIN' THE REAL THING.

OK, WE ARE INSIDE THE VILLAGE PIZZERIA, AND A CROWDED PIZZERIA IT IS HERE.

STEVE, YOU LIKE TO SEE PEOPLE IN HERE, DON'T YOU?

>> EVERYDAY, YES.

THIS IS WHAT WE'RE HERE FOR.

Huell: ALL RIGHT, STEVE, I'VE BEEN COMIN' HERE--HOW MANY YEARS HAS THIS PLACE BEEN HERE ON LARCHMONT BOULEVARD?

>> 10 YEARS.

Huell: AND YOU CAME HERE ORIGINALLY FROM... >> SAN FRANCISCO.

Huell: OK, SO, YOUR CLAIM TO FAME IS THAT YOU MAKE THE BEST PIZZAS AROUND, AND THE REASON THEY'RE SO GOOD, THE REASON SO MANY PEOPLE SWEAR BY THEM, IS WHY?

>> WE FEEL IT'S A HISTORY.

WE'VE BEEN OPEN AS A COMPANY SINCE 1979, BUT WE DO IT THE OLD-FASHIONED WAY.

Huell: YEAH, THE OLD-FASHIONED WAY THAT GOES WAY BACK BEFORE 1979.

>> YEAH, BACK IN THE DAY, BACK IN NEW YORK.

YOU KNOW, THERE'S A DIFFERENCE BETWEEN ITALY AND BROOKLYN, BUT WE'LL DEAL WITH THAT, PERHAPS, AT ANOTHER TIME.

BUT IT'S STILL THE ESSENCE ON HAND-SPUN DOUGH AND HAND-ROLLING, AND THEN HAND-PREPARING THE PIZZA.

Huell: SO IT'S ALL ABOUT THE FACT THAT IT'S HAND-MADE.

THERE'S NOTHING HERE THAT YOU GET FROZEN OR PREPARED SOMEWHERE ELSE AS FAR AS THE DOUGH.

>> WELL, IN TERMS OF--NO, NOT THE DOUGH.

DOUGH'S ALL FRESH, YES.

EVERYTHING-- Huell: THE CRUST, ALL OF THAT--THAT'S DONE ALL RIGHT HERE.

>> YEAH, YEAH, YEAH, WATER, YEAST, SUGAR, SALT, FLOUR, MIX IT TOGETHER, AND THIS IS WHAT WE YIELD FOR THE LAST 28 YEARS.

Huell: ALL RIGHT, YOU'VE BEEN DOIN' IT FOR 28 YEARS, BUT THIS IS THE WAY PIZZAS HAVE BEEN MADE-- >> FOR A LONG TIME.

Huell: FOR A LONG TIME.

>> YEAH, YEAH.

Huell: AND THAT'S WHAT WE'RE GETTIN' READY TO SEE FIRST-HAND, RIGHT NOW.

OK, WE'RE GOING TO THE BACK OF THE VILLAGE PIZZERIA, BECAUSE AS MUCH ENERGY AS THERE IS GOING ON OUT HERE, WE'RE HERE TO VISIT THE PLACE WHERE IT REALLY HAPPENS.

CARLOS.

>> HI, NICE TO MEET YOU.

Huell: WE'VE BEEN WANTING TO MEET YOU ALL DAY.

AND STEVE, THIS IS WHERE ALL OF THAT ORIGINALITY TAKES PLACE.

YOU AND CARLOS ARE GOING TO MAKE FOR US THE DOUGH THE ORIGINAL WAY IT WAS DONE.

>> WE DO IT FRESH EVERY NIGHT FOR THE NEXT DAY, AND WE CAN'T DO A THING WITHOUT THIS WORKHORSE RIGHT HERE.

Huell: ALL RIGHT, LET'S GET TO WORK HERE.

WHAT HAVE WE GOT?

>> WHAT WE'RE GOING TO DO IS WE'RE GOING TO POUR IN THE YEAST IN THE WATER.

IT'S ALREADY BEEN DISSOLVED.

UM...CARLOS IS-- Huell: YEAST AND WATER.

>> YEAH, IT'S LIVE YEAST, AS OPPOSED TO POWDERED YEAST, AND IT'S VERY ACTIVE.

SO WE'RE GONNA GO IN WITH A CUP OF--WITH A LITTLE BIT OF SUGAR.

Huell: SUGAR.

>> AND A LITTLE BIT OF SALT.

Huell: AND SALT.

>> AND THEN WE'RE GOING TO MIX WITH THE WHISKER.

Huell: OK, SO WE'RE MIXING... >> WE'RE GOING TO BREAK ALL THAT UP.

Huell: SUGAR, SALT, YEAST, AND WATER.

>> TEMPERATURE-CONTROLLED WATER, VERY IMPORTANT.

Huell: WHAT DO YOU MEAN TEMPERATURE CONTROLLED?

>> GOT TO BE A SPECIFIC TEMPERATURE--TOO COLD, NO GOOD, TOO HOT, NO GOOD.

Huell: ALL RIGHT, I'M LEARNIN'--I'M LEARNIN'.

NOW, WAIT A MINUTE.

WHAT'S-- >> NOW CARLOS IS GONNA PUT IN SOME OIL.

Huell: LET'S LOOK AT THIS OIL HERE.

>> EXTRA VIRGIN OLIVE OIL.

Huell: EXTRA VIRGIN OLIVE OIL.

>> GIVE IT A LITTLE BODY.

I'M NOT GONNA TELL YOU EVERYTHING THAT EVERYTHING DOES, BUT THERE IT GOES.

Huell: ALL RIGHT, THERE IT GOES.

>> NOW WE HOOK UP.

Huell: NOW, WHAT IS THIS?

WHAT IS THIS?

>> THIS IS JUST THE MIXER BLADE.

THAT'S FLOUR.

Huell: DO WE PUT THE FLOUR IN?

>> NO, WE GOTTA MIX A LITTLE BIT, GET EVERYTHING GOING A LITTLE BIT.

Huell: SO YOU'RE JUST MIXING ALL THIS LIQUID RIGHT NOW.

>> WE'RE JUST GETTIN' EVERYTHING KIND OF...GOING A LITTLE BIT.

GET EVERYTHING MOVING ALONG A LITTLE BIT.

Huell: OK, THERE...WELL, I HATE TO TELL YOU, BUT THAT'S NOT VERY EXCITING.

I THOUGHT WE WERE GONNA-- >> YEAH, GET READY--WAIT.

YOU'RE GONNA SEE IT ALL COME TOGETHER.

Huell: SO WHY ARE YOU-- YOU'RE JUST MIXING-- >> YEAH, WE'VE JUST GOTTA LET EVERYTHING SIT--THE SUGAR, THE WATER, THE SALT, THE OIL, KIND OF SITS, DOES ITS LITTLE PRE-CHEMISTRY, AND THEN WE'RE GONNA GET THE FLOUR IN THE THERE, AND THEN YOU'LL SEE IT ALL DANCE TOGETHER.

AND IN ABOUT 12 TO 15 MINUTES WE'LL HAVE A BEAUTIFUL BALL OF DOUGH GETTIN' READY TO MAKE SOME, AND YOU'LL SEE HOW WE DO THAT.

Huell: AND HERE COMES THE FLOUR PART OF IT.

A WHOLE BIG, BAG OF FLOUR.

NOW, IS THIS JUST REGULAR FLOUR?

>> NO, THIS IS SPECIFIC FLOUR.

IT'S NOT BAKER'S FLOUR.

IT'S NOT THE SAME FLOUR USED IN A BAKERY.

IT'S A PIZZA BLENDED FLOUR, WHICH, AGAIN, I CAN'T TELL YOU WHAT IT IS BECAUSE IT'S A LITTLE DIFFERENT THAN WHAT EVERYBODY ELSE USES.

Huell: ALL RIGHT, WE'RE GONNA CLOSE IT UP...AND TURN IT ON AGAIN.

WOW, THIS IS-- >> HERE WE GO.

15.

Huell: HERE WE GO.

PUSH THAT BUTTON.

>> YOU GET IT READY.

Huell: THERE IT GOES.

>> NOW, THIS AS YOU SEE IT, IN 15 MINUTES WILL BE A BEAUTIFUL BALL OF PIZZA DOUGH.

YOU CAN'T SEE IT RIGHT NOW, BUT YOU'LL SEE IT IN 15 MINUTES.

Huell: BOOM, THERE IT GOES.

>> THERE IT IS.

OK, NOW WE'VE TAKEN IT OUT OF THE MIXER, ABOUT 15 MINUTES OF MIXING-- >> RIGHT.

AND NOW-- Huell: AND THIS IS YOUR BALL OF DOUGH.

>> THIS IS WHERE WE START, AND THEN WE KNIFE, WE PORTION, AND WE WEIGH TO OUR DESIRE.

WE MAKE 14-INCH, 16-INCH, 18-INCH.

WE MAKE SICILIANS AND 9-INCH INDIVIDUAL, SO EVERY ONE IS A DIFFERENT WEIGHT--WE MAKE FRESH.

Huell: OK, SO LET'S SEE WHAT YOU'RE DOIN'.

>> TODAY WE'RE GONNA MAKE 18-INCH, WHICH GOES TO THE HOUSE PIES--THAT'S THE BIGGEST SIZE WE MAKE, AND THE 18-INCH THAT GO FOR THE HOUSE AND FOR DELIVERY.

Huell: OK. >> SO, WE'RE JUST ABOUT-- Huell: SO WHAT ARE YOU DOING, YOU'RE JUST WEIGHING IT OVER THERE.

>> YEAH, WE'RE JUST WHERE WE WANT TO BE, JUST BELOW THE 18 OUNCES, AND, UH... Huell: ALL RIGHT, NOW, CARLOS, YOU'RE GETTIN' IN THERE, TOO.

>> CARLOS GETS--YEAH.

Huell: OH, CARLOS, LOOK AT WHAT--LOOK AT WHAT CARLOS IS DOING.

WOW.

>> THAT'S--THAT'S WHERE IT ALL IS.

THIS IS IT, HUELL.

Huell: NOW, THIS IS WHAT YOU EXPECT TO SEE... >> THIS IS IT.

Huell: IS--IS THIS... LOOK AT THE WAY HE DOES THAT.

>> IT'LL GIVE YOU 2?

Huell: WOW.

>> HE'S GOING 2--DO DOUBLE?

Huell: LOOK HOW HE DOES--WHAT, HE DOES DOUBLES?

>> 2 GUYS GOT--THEY HAVE A CONTEST WHO DOES 'EM FASTER AND WHO CAN DO DOUBLES.

WITH LEFT AND RIGHT HAND.

Huell: WOW, THIS IS VERY-- BOY, IT'S A VERY--HE'S REALLY THROWIN' THAT DOWN ON THERE.

>> YOU DEVELOP REALLY STRONG ARMS--FOREARMS, AND, UH-- Huell: WHERE DID YOU LEARN HOW TO DO THIS, CARLOS?

>> THIS MY TEACHER RIGHT THERE.

Huell: OH, OK. WOW.

NOW, THIS LOOKS LIKE THE WAY IT WOULD HAVE BEEN DONE HUNDREDS OF YEARS AGO.

>> SAME STYLE.

UH, YOU PROBABLY HAD BACK IN THE DAY, UH, RESTAURANTS THAT PROBABLY DIDN'T EVEN WEIGH 'CAUSE THE GUYS WERE SO GOOD AT WHAT THEY WERE DOING, THEY DIDN'T HAVE TO SCALE IT.

THEY KNEW IT.

Huell: SO THEY KNEW FROM THE FEEL OF IT-- >> ABSOLUTELY.

Huell: WOW.

THIS IS REALLY SOMETHING TO WATCH.

>> AND YOU KNOW THAT, HUELL, ANY GOOD BAKER WILL TELL YOU THE SAME THING.

THEY DON'T MEASURE.

THEY DO A PINCH OF THIS AND A PINCH OF THAT.

Huell: NOW, HOW MANY OF THESE-- >> WE GO THROUGH, WE MAKE ABOUT 300 A NIGHT.

Huell: 300 BALLS-- >> ALL ASSORTED SIZES.

Huell: OF DOUGH, AND THE DIFFERENT SIZES OF DOUGH WOULD BE FOR THE DIFFERENT SIZES OF PIZZA.

>> YEAH, AND WE GO THROUGH ABOUT 3--AVERAGE OF 250 TO 300 A DAY.

Huell: WOW.

WOW, THIS IS REALLY SOMETHING JUST TO WATCH THIS IN ACTION.

THIS--SEE, THIS-- THIS IS WHAT I WANTED TO SEE.

>> WANT TO SEE DOUBLES?

Huell: WHAT DO YOU MEAN, DOUBLES?

>> DOUBLE ARM ROLLER.

WANT TO SEE DOUBLE ARM ROLLER?

Huell: OH, SURE.

>> CESAR, COME HERE.

Huell: WHAT DO YOU GOT GOIN' HERE?

>> DOUBLE ARM, GO AHEAD, SHOW HIM.

Huell: OK, WE'RE DOIN' A DOUBLE.

>> HERE'S CESAR.

TURN SIDEWAYS A LITTLE BIT.

Huell: OHH, A DOUBLE.

2 AT ONE TIME.

THE WAY YOU THREW THAT OUT THERE, I THOUGHT YOU WANTED HIM TO DO A TRIPLE.

>> A TRIPLE--HE'D HAVE 3 ARMS, MAN, BUT HE COULD IF HE WOULD, I KNOW THEY WOULD TRY.

Huell: WOW, LOOK AT THIS.

THAT'S HARD TO DO.

>> YEAH, I CAN'T DO 2, AND I'VE BEEN IN IT FOR 16 YEARS.

NOW, HUELL, I'LL HAVE YOU KNOW, THIS PART OF THE EVENING IS, UM, A LARCHMONT FAVORITE 'CAUSE THERE'S A LOT OF KIDS WHO COME BACK HERE, KNOW WE MAKE DOUGH BETWEEN 7:00 AND 9:00-- Huell: AT NIGHT.

>> AT NIGHT, EVERY NIGHT, AND THEY WANT THIS STUFF.

Huell: A PIECE OF DOUGH.

>> THIS IS PLAY-DO.

THIS IS WHERE IT STARTED, HUELL.

Huell: IT IS LIKE PLAY-DO.

>> WELL, WE ENCOURAGE THEM-- THEY CAN'T EAT IT BECAUSE IT WILL EXPAND.

IT'S DANGEROUS, BUT THEY CAN TAKE IT HOME, ROLL IT UP, PUT IT IN THE REFRIGERATOR.

THEY CAN MAKE A LITTLE BAGEL, AND IN THE MORNING THEY CAN HAVE A BAGEL FOR BREAKFAST.

Huell: IT'S VERY STICKY.

>> WELL, THIS, UM, THE TEXTURE, THE GLUTEN, THE HIGH GLUTEN IN THE FLOUR, AND, UM, AGAIN, THE YIELD OF THE WATER AND THE TEMPERATURE.

EVERYTHING BRINGS TO IT.

SOMETIMES IT'S STICKIER, SILKY, IF YOU WILL.

Huell: YEAH.

>> YEAH, SO, IT REALLY-- HOW WE PUT IT TOGETHER IS HOW IT COMES OUT.

Huell: YEAH, THERE'S THE FINISHED PRODUCT RIGHT OVER HERE.

>> SO NOW HE'S GONNA OIL 'EM.

Huell: WHAT DO YOU MEAN, OIL 'EM?

>> YOU WANT TO OIL 'EM 'CAUSE THEY'RE GONNA RISE NOW.

NOW ALL YOUR CHEMISTRY'S GONNA HAPPEN.

SO THE OIL WILL PREVENT THEM FROM DRYING OUT--WILL KEEP A GOOD LUBRICATION ON THEM WHEN THEY'RE SLEEPING TONIGHT.

AND THEN THEY'LL GO INTO THE PROOF TINS.

Huell: WHAT DO YOU MEAN, WHILE THEY'RE SLEEPING?

>> WHILE THEY'RE SLEEPING-- WE MAKE IT FRESH, SO IT'S GONNA BE USED TOMORROW, UM-- Huell: SO WAIT A MINUTE-- YOU PUT THESE OILED DOUGH BALLS-- >> WE'LL PUSH 'EM DOWN.

Huell: LOOK AT THIS, CAMERON.

THIS IS FASCINATING.

SO YOU'RE PUSHIN' IT DOWN.

>> RIGHT.

THAT'S PROOF.

WE PROOF OUR DOUGH SO IT'S A MULTIPLE PROOF PROCESS.

Huell: NOW YOU PUT IT IN HERE.

>> WE PUT 'EM IN.

Huell: AND YOU PUT IT TO SLEEP.

>> GOOD NIGHT.

Huell: LET'S DO ONE MORE OF THESE.

>> SO THE WHOLE BATCH WILL GO IN.

THEY'RE RACKED IN PILES OF 9.

Huell: OH, LOOK HOW HE DOES THAT.

HE JUST PUTS THE OIL RIGHT ON-- >> AND WE HAVE AN ASSEMBLY LINE THAT EVERYBODY KNOWS THEY'RE JOB, SO WE JUST GO.

AND THEN IT GETS FASTER, AND WE SEE HOW FAST WE CAN GO.

Huell: LOOK AT THEM.

LOOK AT THIS.

IT IS AN ASSEMBLY LINE.

HAH!

>> AND IN THIS CASE, HUELL, WE'LL HAVE 10 STACKS OF 18s AND 15 STACKS OF 14s, AND, YOU KNOW, 13 STACKS OF 16s, AND YOU'LL ADD 'EM UP, AND WE'LL HAVE MADE, YOU KNOW, 275 OF THESE.

AND WE RACK 'EM IN THE WALK-IN.

AND TOMORROW MORNING MARTIN WILL COME IN, AND HE'LL TAKE OUT THE DAY'S STACKS-- Huell: AFTER THEY'VE BEEN SLEEPING.

>> COLD.

NOW THEY'RE GONNA BE IN ROOM TEMPERATURE WHERE THEY'RE GONNA RISE UP AGAIN AS THE DOUGH DOES AT ROOM TEMPERATURE, THEN WE PROOF 'EM DOWN AGAIN.

AND THEN THERE'S A COUPLE SECRETS OF VILLAGE PIZZERIA OF HOW MANY TIMES WE PROOF OUR DOUGH.

Huell: HERE, LET'S OPEN THIS UP AND LOOK AT THIS.

THIS IS SLEEPING DOUGH.

>> THIS IS GONNA SAY GOOD NIGHT.

Huell: LET'S PUT THE TOP ON.

>> AND THEN IT RACKS, AND HE'LL TAKE THE WHOLE STACK AND YOU'LL SEE THE STACK-LINE IN THE WALK-IN, IF YOU'D LIKE TO GO IN THERE.

Huell: SHH... SHH... >> THEY'RE SLEEPING.

Huell: THE SLEEPING PIZZA DOUGH.

>> THAT'S IT.

THAT'S WHERE THEY ARE.

Huell: THEY'LL BE THERE ALL NIGHT.

>> ALL NIGHT, AND THEN WE'LL COME IN IN THE MORNING AT ABOUT 9:00.

Huell: AND TAKE 'EM OUT, WAKE 'EM UP.

>> WAKE 'EM UP.

BRING 'EM OUT INTO ROOM TEMPERATURE.

Huell: SHH... SHH... SHH... >> TO PROOF TO RISE.

Huell: SHH...

THEY'RE SLEEPING.

RISE AND SHINE.

THIS SLEEPING PIZZA DOUGH... >> TIME TO GET UP.

Huell: IS GETTING READY FOR A RUDE AWAKENING.

WE'RE COMIN' BACK HERE, AND I'M GIVIN' IT TO... >> MARTIN.

Huell: MARTIN.

HOW YOU DOIN', MARTIN?

>> OK. Huell: ALL RIGHT, THIS IS WHAT MARTIN DOES.

>> SO, NOW, MARTIN TAKES THE DOUGH OUT IN THE MORNING.

Huell: LOOK AT THIS, CAMERON.

>> AND--AND HE'S GONNA JUST, UH, START HIS, UH, STRETCHING PROCESS.

THIS TAKES TIME.

Huell: NOW WHAT DID HE DO?

HE PUT IT IN-- >> HE PUT IT IN A LITTLE FLOUR.

IT'S A LITTLE EASIER TO WORK WITH FOR US.

WE MAKE A LOT OF PIZZAS A DAY.

RIGHT NOW HE'S CREATING A LITTLE BIT OF A CRUST RIDGE, WHICH WE LIKE TO DO.

STRETCHING OUT A LITTLE BIT.

AND THIS IS OLD SCHOOL.

THIS IS OLD-FASHIONED.

NO--NO, UH, TACO PRESS.

THERE'S NO FLAT, THERE'S NO ROLLER.

IT'S ALL DONE BY HAND.

Huell: SO HE IS--IS THIS-- WHAT SIZE PIZZA IS THIS?

>> IT'S GONNA BE A 14-INCH.

Huell: OK, SO THERE HE GOES.

OHH, THERE HE GOES.

>> SOME LIKE TO THROW IT-- THAT'S FOR SHOW.

UM, BUT THIS IS, THIS WHERE IT'S AT.

THERE'S NO MEASURING, NO-- Huell: NOW HOW DOES HE KNOW THAT THAT'S GONNA GONNA COME OUT TO A 14-INCH?

>> HE KNOWS.

HE'S MADE A THOUSANDS AND THOUSANDS OF PIZZAS.

HE KNOWS.

Huell: WOW, THIS IS GONNA BE A CHEESE.

>> YEAH, PLAIN CHEESE.

Huell: PLAIN CHEESE.

HE STRETCHED IT OUT.

>> AND FOR SIMPLICITY, WE'LL JUST GO WITH PLAIN CHEESE.

THAT'S WHAT I THINK IS THE ESSENCE OF PIZZA-- A GOOD SAUCE, GOOD CHEESE, AND A GREAT DOUGH.

Huell: AND IN THE OVEN IT GOES.

>> THAT'S THE COMPLETE PROCESS.

Huell: WOW, LOOK AT THAT BIG ONE--WHAT--WHAT SIZE IS THAT BACK THERE.

>> THAT'S THE HOUSE PIE-- 20-INCH.

Huell: OH, WOW.

>> THAT YIELDS THESE SLICES HERE, WHICH WILL NOW BE--TOPPINGS WILL BE ADDED TO THESE-- Huell: I GOT YOU.

>> AND WE'RE GONNA GO, 'CAUSE PEOPLE DON'T HAVE THE TIME.

Huell: LET'S--LET'S SEE THAT AGAIN.

HOW DOES HE-- THESE ARE ALL--THESE ARE ALL FILLED WITH THAT SLEEPING DOUGH.

CAN YOU DO THAT AGAIN FOR US, MARTIN?

CAN YOU MAKE US A BIG ONE?

>> BIG ONE?

Huell: YEAH, A BIG ONE.

A HOUSE PIE.

LOOK AT THIS.

SO IT GOES IN THE FLOUR.

NOW, IS THAT OLD SCHOOL?

>> NO, THAT'S REALLY NEW SCHOOL, AND I'M TELLING YOU THAT, UM, ANY--ANY OLD-FASHIONED ITALIAN BAKER WILL FREAK OUT AT THIS STAGE BECAUSE-- Huell: THEY DIDN'T PUT IT IN FLOUR.

>> IT REALLY INTIMIDATES THE FLOUR.

IT ALSO BRINGS A LITTLE BIT MORE, UM, UH--UH, FLOUR INTO THE OVEN, WHICH WILL 'CAUSE THE OVEN TO GET A LITTLE BLACK, WHICH THE BOTTOM OF THE PIZZA WILL GET A LITTLE MORE BLACK.

Huell: BUT THAT'S OK TO DO.

>> BUT IT SHAKES OFF.

WHEN YOU SPIN IT AND YOU WORK WITH IT, IT'S GONNA SHAKE OFF.

Huell: OH, WOW, LOOK AT HIM.

HERE HE GOES.

OH, BOY.

>> THAT'S WHY WE USE THE SCREEN, SO IT WON'T GO RIGHT INTO THE DECK OF THE OVEN AND GET THE OVEN VERY DIRTY.

Huell: LOOK AT THAT.

>> NOW HERE'S THE LESSON WE GAVE YOU IN CHEMISTRY.

THE GLUTEN IS WHAT KEEPS IT STICKING TOGETHER.

WHICH LOOKS LIKE-- Huell: THAT'S WHY IT FELT SO STICKY IN MY HAND.

>> RIGHT.

Huell: ARE WE GONNA MAKE ANOTHER--I SURE HOPE YOU HAVE CUSTOMERS WHO ARE GONNA EAT ALL THIS.

I CAN'T EAT ALL THESE PIZZAS.

>> WE GO ABOUT THROUGH A MINIMUM OF 50 HOUSE PIES A DAY, WHICH IS 8 SLICE ON A PIE.

SO 50 TIMES 8 IS ABOUT 400 HOUSE SLICES A DAY.

Huell: WOW.

THIS IS--OH, WOW.

YOU KNOW, THIS IS LIKE WATCHING AN ARTIST AT WORK THE WAY HE DOES ALL OF THIS.

>> THAT'S WHAT I WANTED TO EXPRESS TO YOU.

Huell: YEAH.

THEY'RE CHOWING DOWN ON THE PIZZA.

>> BEST PIZZA I'VE HAD.

Huell: NOW, DO YOU SIT HERE AND WATCH 'EM?

>> OH, IT'S AMAZING.

IT'S--IT'S LIKE THE OLD-TIME PIZZA PALACES WE USED TO GO TO.

YOU CAN WATCH THE GUY, HE PATS THE PIZZA, TOSSES IT UP, AND, THEN HERE IT IS-- WONDERFUL.

Huell: SO THAT'S AS MUCH FUN AS EATING THE PIZZA ITSELF.

>> OH, IT'S GREAT, YES.

Huell: YOU'RE AN OLD-FASHIONED SORT OF PERSON, AREN'T YOU?

>> OH, I LIKE THAT KINDA STUFF.

I LIKE GREAT FOOD, AND THIS IS GREAT FOOD.

[LAUGHING] Huell: BOY, IS SHE A FAMILY MEMBER OR WHAT?

>> NO, SHE'S NOT.

THANK YOU, THANK YOU.

>> FIRST TIME I'VE BEEN HERE, AND MY FRIEND, SHE TOLD US ABOUT IT, AND WE JUST HAPPENED TO STUMBLE UPON IT, AND-- Huell: OH, WOW.

AND YOU HIT THE JACKPOT.

>> WE WILL DEFINITELY BE BACK.

Huell: ALL RIGHT, NOW, ENOUGH OF THIS COMMERCIAL WE'RE DOIN' HERE FOR YOUR PLACE.

THE POINT OF THIS WHOLE ADVENTURE--AND WE'RE JUST STARTING OUR ADVENTURE NOW-- THIS IS NOT REALLY THE MAIN SHOW RIGHT HERE.

BECAUSE FOR YEARS YOU HAVE BEEN TALKING WITH ME ABOUT THE WONDER OF DOING IT THE OLD-FASHIONED WAY.

UNFORTUNATELY, THIS IS NOT THE WAY MOST PIZZAS ARE MADE IN THE WORLD TODAY, IS IT?

>> WELL, I THINK WE CAN AGREE IN MOST BUSINESSES THINGS ARE CHANGING.

THERE ARE MANY NEEDS TO CUT BACK, AND IT AFFECTS OUR BUSINESS AS WELL.

Huell: SO THE PIZZA BUSINESS IS NOT NECESSARILY, IN MANY CASES, STAYING TRUE TO ITS ROOTS.

IT'S NOT MAKING IT THE OLD-FASHIONED WAY.

>> TRUST ME, AT DODGER STADIUM, THOSE 16-INCH PIZZAS THAT THEY SELL ARE NOT MADE BY HAND.

TRUST ME.

Huell: YEAH, AND A LOT OF OTHER PLACES AS WELL.

>> EXACTLY.

Huell: LET'S DON'T JUST KNOCK ON DODGER STADIUM.

>> YEAH.

NO, NO, NO, IN GENERAL, EVERY VOLUME-- EVERY VOLUME PERFORMANCE OF THIS...OF THIS CATEGORY IS COMPROMISED NOW.

Huell: YEAH.

>> THERE ARE A LOT OF PEOPLE NOT EVEN MAKING THEIR DOUGH.

THERE'S PIZZERIAS IN THIS CITY NOT MAKING THEIR PIZZA DOUGH.

THEY BUY IT MADE.

Huell: REALLY?

>> IT CUTS OUT A LOT OF TIME.

CERTAINLY CUTS OUT EMPLOYEE HOURS.

Huell: YEAH, IT'S LESS LABOR INTENSIVE.

>> IT'S VERY LABOR INTENSIVE.

Huell: AND A LOT OF PEOPLE CAN'T TELL THE DIFFERENCE UNLESS YOU'RE USED TO EATING THE REAL THING.

>> IT'S 2 GUYS, 2 HOURS EVERY NIGHT, SO YOU CAN ADD THAT-- Huell: JUST TO MAKE THE-- >> JUST THE DOUGH.

Huell: YEAH.

>> SO, 7 NIGHTS A WEEK, 358 DAYS A YEAR, YOU ADD UP THOSE HOURS, AND YOU CAN SEE WHERE PEOPLE ARE TRYING TO CUT BACK.

Huell: WELL, WE'RE PRIVILEGED TO HAVE SEEN IT DONE THE OLD-FASHIONED WAY, BUT AS WE SAID, OUR ADVENTURE'S JUST BEGINNING, BECAUSE NOW STEVE AND I ARE LEAVING LARCHMONT BOULEVARD AND GOING TO THE NEXT STOP ON THIS HONEST-TO-GOODNESS PIZZA ADVENTURE.

OK, OUR PIZZA ADVENTURE CONTINUES, AND IT CONTINUES IN A BIG WAY, BECAUSE NOW STEVE AND I HAVE COME... "WELCOME TO THE INTERNATIONAL PIZZA EXPO," HERE AT THE LAS VEGAS CONVENTION CENTER.

THIS IS ALL THINGS PIZZA.

I'M WEARING MY PIZZA CREDENTIAL.

YOU'VE GOT YOURS ON, STEVE.

FIRST OFF, IT SMELLS LIKE PIZZA IN HERE, AND, STEVE, WHAT ARE WE LOOKING AT HERE?

LOOK, AS FAR AS YOU CAN SEE-- >> THE SUPER BOWL.

THIS IS THE GRANDDADDY OF OUR BUSINESS, HUELL.

Huell: WHAT IS DOWN THERE?

>> THIS IS EVERYTHING THAT IS CONCENTRATED INTO THE BUSINESS FOR, UH, THE PIZZA-- THE PIZZA BUSINESS, PER SE.

NOT FOOD SERVICE, BUT PIZZA.

IT'S A SPECIALTY FOR EVERYBODY IN MY BUSINESS.

THIS IS THE SUPER BOWL.

Huell: SO, WE'RE JUST GONNA WANDER DOWN IN HERE TO THE SUPER BOWL OF PIZZAS.

>> YEAH, YOU'VE GOT EVERYTHING-- PACKAGING, INGREDIENTS, CANNED GOODS, CHEESES.

EVERYTHING YOU COULD THINK OF.

AND YOU'LL BE EATING, SO GET READY.

Huell: THIS IS A PIZZA EXTRAVAGANZA, AND THERE'S WHERE WE'RE GOING, RIGHT DOWN THERE.

ALL THINGS PIZZA, HERE IN VEGAS.

OK, RIGHT OFF THE BAT WE HAVE COME TO A BOOTH THAT DOES NOT MAKE STEVE HAPPY.

RIGHT?

>> THIS TAKES ANOTHER STEP OUT OF THE PROCESS.

Huell: WHAT DOES THIS DO?

>> THIS IS A DOUGH PRESS.

FORGIVE ME, THIS WILL BE LIKE THE QUESADILLA, AND THIS WILL TAKE THE ROUND BALL THAT WE WORKED SO HARD AND FLATTEN IT.

THAT'S IT.

Huell: WITHOUT A HUMAN BEING BEING INVOLVED IN IT-- WITH HIS HANDS EVER TOUCHING IT.

>> NO HUMAN BEING.

Huell: SO, NOW, YOU'RE NOT GONNA BE RUDE TO THESE PEOPLE-- >> NO, NO, NO.

Huell: I'VE GOTTA GO OVER AND FIND OUT--I WENT THEM TO TRY TO SELL ME THE PRODUCT.

>> I'LL BE A GOOD BOY, I PROMISE.

Huell: THIS DOES NOT MAKE STEVE HAPPY.

>> IT'S JUST DIFFERENT.

Huell: ALL RIGHT.

GOOD MORNING.

>> GOOD MORNING.

Huell: HOW ARE YOU DOIN'?

>> GREAT, HUELL.

HOW ARE YOU?

Huell: ALL RIGHT, SHOW US WHAT YOU'RE DOIN'.

YOU JUST HAD SOME DOUGH IN THERE.

CAN YOU BRING IT OUT?

>> OH, SURE THING.

Huell: SO THIS IS THE DOUGH.

>> YES, THIS IS A PRE-FORMED DOUGH BALL.

Huell: PRE-FORMED DOUGH BALL.

>> REMEMBER WE WERE DOING THAT BACK AT THE HOUSE.

Huell: BY HAND.

>> BY HAND.

Huell: SO THIS IS PRE-FORMED.

>> YES.

Huell: ALL RIGHT, IT GOES IN HERE, AND DOES THIS SQUASH DOWN?

>> IT SURE DOES.

Huell: LET'S SEE HOW THAT WORKS.

AHH... THAT FLATTENS IT.

>> YES, AND, UH-- Huell: COOKS IT?

>> YES--UH, WELL, NO, IT DOESN'T COOK IT.

IT JUST FORMS THE, UH, CRUST.

Huell: UH-HUH.

SO IT JUST FLATTENS IT, AND THAT'S WHAT THIS DOES RIGHT HERE?

>> YES.

Huell: HOW DOES THIS WORK?

DOES THIS JUST GO... >> IT'S MANUAL.

Huell: IT'S JUST A MANUAL SQUASHER.

HERE'S A SMALLER SQUASHER.

AND LET'S LOOK AT IT SQUASHED.

THERE IT IS.

>> THAT'S ABOUT A 14-INCH.

AND, YOU SEE--DO YOU REMEMBER THE DIFFERENCE WE HAD THAT WHEN MY GUYS WERE DOIN' IT, WE HAD A CRUST LINE ON THE OUTSIDE.

Huell: SEE, HE LIKES TO THROW 'EM THE OLD-FASHIONED WAY.

>> WELL, YOU KNOW, WE'VE MADE A FEW OF THOSE GUYS UPSET BY THIS MACHINE, BUT, UH-- Huell: 'CAUSE HE'S VERY UPSET, I TELL YOU.

>> BUT IT DEFINITELY SAVES TIME AND LABOR.

Huell: SO THIS SAVES TIME, AND IT SAVES LABOR.

>> YES.

Huell: ALL OF THESE DO.

>> YES, UM, ANY, UH, UNSKILLED LABOR CAN FORM A DOUGH CRUST.

THEY DON'T HAVE TO TOSS IT.

IT'S-- >> NOTE THE WORD--UNSKILLED LABOR.

YOU HEARD THE WORD.

HE SAID IT, NOT ME.

Huell: SEE, I FEEL LIKE I'M IN THE MIDDLE OF THE-- OF A WAR GOIN' ON HERE.

>> WELL, YOU KNOW, DOUGH THROWING IS AN ART, AND, YOU KNOW... Huell: NOT EVERYBODY DOES IT.

>> CORRECT.

Huell: OK, NOW WE HAVE COME TO A.M. MANUFACTURING COMPANY.

WE HAVE HOOKED UP WITH-- YOUR NAME, SIR?

>> ED MINTZ.

Huell: AND WHAT ARE WE GETTIN' READY TO DO, ED?

>> WE'RE GONNA WORK A DOUGH ROUNDER.

WE'RE GONNA ROUND SOME DOUGH BALLS.

Huell: ROUND SOME DOUGH BALLS.

>> YES.

Huell: WHICH HAPPENS--HOW DO YOU DO THAT?

LET'S PUT 'EM IN THERE.

>> IN THIS CASE, YOU'D BE DIVIDING BY HAND.

YOU'D BE TAKING A KNIFE AND CUTTING DOUGH PIECES, PUTTING THE DOUGH PIECE ONTO A SCALE, GETTING THE RIGHT WEIGHT THAT YOU WANT AND THROWING IT INTO A ROUNDER.

AND AS FAST AS YOU CAN THROW THE DOUGH PIECES IN, NO MATTER WHAT SHAPE AND NO MATTER WHAT SIZE... Huell: LOOK AT THIS.

>> THEY'RE GONNA COME UP.

Huell: OH, LOOK!

IT GOES IN THERE AND IT COMES OUT ROUND.

>> YEAH.

Huell: NOW, SEE, MY GUY HERE IS AN OLD-FASHIONED GUY.

>> WE DO IT ALL BY HAND.

>> OH.

Huell: HE DOES IT ALL BY HAND.

>> HE DIDN'T BELIEVE ME.

Huell: IS HE OLD-FASHIONED?

>> THAT'S OLD-FASHIONED.

I MEAN, UH, IN TODAY'S DAY AND AGE, YOU WANT VOLUME.

WE'VE GOT A MACHINE TO DO THE WORK OF WHAT PEOPLE USED TO DO, AND HERE IT IS.

Huell: SO HOW DOES THIS WORK AGAIN?

LOOK AT THIS.

HERE'S ALL THE DOUGH.

>> I'LL JUST TAKE SOME RAW DOUGH NOW.

TYPICALLY, IT'S BEING CUT BY A KNIFE AND PUT ON A SCALE.

Huell: LOOK AT THIS.

YOU SCALE IT SO YOU GET EXACTLY THE SAME AMOUNT IN EACH BALL.

>> IF YOU WANT A 10-OUNCE DOUGH PIECE, YOU-- >> BUT YOU HAVE A SCALE, CUTTER, SLICER, AS WELL, RIGHT?

>> RIGHT, WE HAVE THAT, ALSO.

WE'LL GO LOOK AT THAT-- SHOW YOU THAT NEXT.

JUST THROW IT IN THERE.

Huell: IT JUST GOES IN THERE.

THROW ANOTHER ONE IN THERE.

AND THEN IT'S GONNA COME RIGHT OUT HERE IN JUST A MINUTE.

IT'S LIKE A SOFTBALL PITCH-- LIKE A BASEBALL PITCH MACHINE.

Huell: IT'S AMAZING.

WELL, HOLD ON, IT'S COMIN'.

>> HOLD ON.

Huell: HERE IT COMES.

AND HERE COMES ANOTHER ONE, AND THAT-- >> AS FAST AS YOU CAN THROW 'EM IN, NO MATTER WHAT SHAPE IT'S IN.

Huell: BUT THE HUMAN-- THE HUMAN NEVER MAKES THE BALLS.

>> THAT'S RIGHT, THE HUMAN HAS TO STILL CUT THE DOUGH, BUT ALL THE WORK-- THE CARPAL TUNNEL-TYPE, BAD-NEWS WORK IS CUT OUT BY THIS MACHINE.

Huell: WOW.

>> SO IT'S VERY WRIST FRIENDLY.

>> AND, ACTUALLY, STRONG ARM MUSCLES ARE NOT CREATED ANYMORE.

SO WE ALL HAVE SKINNY ARMS NOW.

>> NOBODY GOES TO THE DOCTOR ANYMORE FOR CARPAL TUNNEL.

Huell: BUT THIS VERY POPULAR?

>> YES, VERY POPULAR.

Huell: DOIN' IT THIS WAY.

>> YES, IT IS.

Huell: SEE?

>> THIS MACHINE'S BEEN AROUND FOR OVER 20 YEARS.

Huell: YOU'RE BEHIND THE TIMES.

>> WELL-KNOWN IN THE INDUSTRY.

>> I'M AN ANTIQUE.

WE'RE ANTIQUATED.

Huell: WELL, THERE'S MORE HERE, TOO, ISN'T THERE?

>> 8,000 AND CHANGE.

Huell: $8,000 FOR A... WHAT IS THIS CALLED AGAIN?

>> A ROUND O MATIC.

Huell: ROUND O MATIC.

PERFECTLY ROUND PIZZA BALLS.

>> ANYWHERE FROM ONE OUNCE TO 32 OUNCES.

WHATEVER YOU NEED.

Huell: NOW, THIS IS INTERESTING.

WHAT'S GOING ON OVER HERE, ED?

>> OK, THIS IS A DOUGH DIVIDER AND ROUNDER.

IT'S THE, UH, SCALE O MATIC S300.

Huell: SO WHAT DOES THIS DO?

>> OK, THIS IS GONNA TAKE A BATCH OF DOUGH, COMING FROM YOUR MIXER, YOU'RE GONNA DUMP IT RIGHT INTO THE HOPPER UP TO 80 POUNDS, AND YOU'RE GONNA DIVIDE DOUGH, AND YOU'RE GONNA ROUND IT.

Huell: SO THIS CUTS THE DOUGH AS WELL.

>> YES, IT DOES.

IT CUTS IT.

>> YOU NEEDED A MANUAL CUT, THIS IS A CUTTER AND A ROLLER.

Huell: SO THIS REPLACES EVEN MORE OF THE HUMAN, UH, ASPECT INVOLVED.

>> OH, YES, IT'S-- Huell: SO, CAN YOU CUT SOME FOR US?

>> YES, UH, WE'RE GONNA TURN THE MACHINE ON NOW.

YOU'RE GONNA HEAR-- Huell: THERE GOES THE MACHINE.

OH, BOY.

>> YOU CAN HEAR THE SLICING GOING ON.

THIS IS A PISTON DIVIDER.

SO THERE'S A PISTON INVOLVED-- Huell: A PISTON DIVIDER THAT SLICES IT... >> AND ROUNDS IT.

Huell: AND IT JUST COMES RIGHT OFF DOWN HERE.

>> A LITTLE BIT OF A TAIL.

>> HUELL.

Huell: YOU'RE SMILIN'.

>> I--LOVE YOUR SHOW IN CALIFORNIA.

Huell: ARE YOU A PIZZA GUY?

>> WELL, JUST GETTIN' READY TO OPEN ONE IN AUGUST.

Huell: NOW, ARE YOU GONNA PUT--GET ONE OF THESE MACHINES?

>> WELL, WE'RE LOOKIN' AT A LOT OF LABOR-SAVING MACHINES AND THINGS LIKE THAT.

Huell: NOW, WHY DO YOU WANT TO SAVE LABOR?

>> LABOR DOESN'T CALL IN SICK.

>> LET'S SEE--LET'S SEE-- I GOT 11 CENTS IN MY POCKET.

THAT'S, YOU KNOW, THAT'S ALL I GOT.

SO I GOTTA SAVE MY LABOR COSTS.

Huell: SO YOU'RE NOT PARTICULARLY INTERESTED IN DOING IT THE OLD-FASHIONED WAY.

YOU JUST WANT TO SAVE-- YOU WANT TO--YOU WANT TO CUT-- YOU WANT TO GET THE PRODUCTION GOIN'.

>> YEAH, BUT THERE ARE SOME PARTS YOU DON'T WANT TO SAVE ON, AND THAT'S THE QUALITY OF THE DOUGH.

YOU KNOW, YOU DO THAT MIXING THE WAY YOU WANT TO DO IT.

BUT THE QUALITY OF THE DOUGH ISN'T IMPACTED BY THIS.

IT'S GOING TO STAY THE SAME QUALITY.

THIS JUST SAVES YOU TIME, YOU KNOW?

Huell: YOU'RE NOT INTERESTED IN ROLLING AND CUTTING THE BALLS YOURSELF.

>> HELL, NO!

AT MY AGE?

ARE YOU KIDDING?

I WANT TO SEE--I WANT TO SEE THIS DOUGH COME OFF, AND THEN I WANT TO SEE THE GREEN PAPER DOUGH COME OFF THE MACHINE.

THAT'S WHAT I'M INTERESTED IN SAVING.

Huell: ANY WAY YOU CUT IT, IT'S THE DOUGH.

>> ANY WAY YOU CUT IT, IT'S THE DOUGH.

AT MY AGE, I'M NOT GOING INTO THE PIZZA BUSINESS FOR--FOR MY HEALTH, BELIEVE ME.

Huell: SAY, ARE YOU ALL HAVING A DEBATE HERE?

>> NO, HE'S TELLING ME ABOUT THE SEQUENCE THAT COMES OUT OF THIS, THAT ALL THESE MACHINES CAN GET TOGETHER AND COME FROM THE BEGINNING TO ESSENTIALLY A PIZZA IN A BOX.

Huell: YOU COULD ALMOST AUTOMATE THE WHOLE SITUATION.

>> TAKE 10 GUYS' JOBS AWAY.

>> DEFINITELY-- Huell: THE WHOLE THING COULD BE AUTOMATED.

>> 100%, RIGHT FROM THE MIXER.

YOU DON'T EVEN NEED PEOPLE LOADING THE MIXER.

>> ...WITH INGREDIENTS, OUT THE DOOR.

>> AND THEN WHAT WE'RE HOPING FOR IS INSTEAD OF DELIVERING IT, WE'RE HOPING WE CAN FIGURE OUT A WAY TO E-MAIL IT TO PEOPLE.

Huell: HE'S SETTING ALL OF THE DIALS HERE, AND WHAT ARE YOU DOING HERE, ED?

>> A LITTLE BIT OF OIL.

Huell: YOU'RE PUTTING THIS ON A... >> A HOT PRESS.

Huell: A HOT PRESS?

>> RIGHT.

AND THIS IS GOING TO BE A 12-INCH CRUST WE'RE GOING TO MAKE, STARTING WITH A DOUGH BALL.

JUST PLACE IT ON THE PRESS-- Huell: RIGHT HERE, AND WHERE DOES THAT GO?

>> IT'S GOING TO INDEX UNDERNEATH THE HOT PRESS THERE.

Huell: THERE IT GOES--LOOK!

>> AND ALL OF SUDDEN YOU'RE GOING TO HAVE NOT ONLY A CRUST, BUT A CRUST WITH A RAISED EDGE.

Huell: SO IT JUST PRESSES IT AND IT GOES RIGHT DOWN... AND THERE IT IS.

>> THERE YOU GO.

Huell: SO ONCE AGAIN-- >> AND THIS ONE IS A LITTLE MORE SOPHISTICATED 'CAUSE YOU DO SEE THE CRUST RIDGE.

SO IT DID DEFINE A CRUST RIDGE, WHICH IS VERY IMPRESSIVE, I GOT TO TELL YOU.

IT LOOKS REAL NICE, AND THEN IT CONVEYORS ON DOWN AND IT'S GOING TO GET COOKED AND IT WILL CONTINUE ALONG THE LINE-- IT'LL CONTINUE ALONG THE LINE WHEN THEY PUT ANOTHER MACHINE IN THERE TO COOK IT, PUT INGREDIENTS ON IT, AND COOK IT AND PUT IT IN THE BOX.

Huell: WELL, STEVE, WHAT'S WRONG WITH THIS?

>> UH... Huell: I MEAN, REALLY, THIS IS-- THIS IS-- >> IT'S--IT'S THE DIFFERENCE BETWEEN NOW AND THEN, AND IT MAY BE TIME TO CONSIDER CHANGE, BUT CHANGE IS TOUGH TO DO WHEN YOU HAVE LEARNED THE OLD-FASHIONED WAY.

Huell: THE PERSON EATING THIS-- WILL THEY BE ABLE TO TELL A DIFFERENCE?

>> UM...PROBABLY NOT.

A SOPHISTICATED CONSUMER MAY, BUT PROBABLY NOT.

THE COOK WOULD KNOW, THE OLD-TIMERS WOULD KNOW.

Huell: BUT NOBODY ELSE WOULD.

>> NO, THIS IS IMPRESSIVE, I GOT TO TELL YOU.

THIS JUST BLOWS MY MIND BECAUSE IT'S--IT'S NEW WAVE, MAN.

IT'S--IT'S AUTOMATION AGAIN, TAKING AWAY PEOPLE'S JOBS, AND THEY'LL BE THE FIRST TO ADMIT IT.

Huell: THIS IS ON MY HAND.

I CAN'T GET IT OFF.

IT'S KIND OF JUST-- >> CAN I HELP YOU?

Huell: YEAH.

THERE YOU GO.

>> THIS IS A TYPICAL HOT PRESS PIZZA.

YOU CAN SEE--YOU CAN GET THE RAISED EDGE WITH IT.

YOU CAN GET WHATEVER SIZE YOU NEED.

THIS HAPPENS TO BE ABOUT A 12-INCH CRUST.

Huell: THIS IS--THIS--RIGHT HERE, IF PEOPLE BOUGHT ALL THE THINGS THAT YOU HAVE RIGHT HERE, THIS IS LITERALLY ONE-STOP SHOPPING-- >> YES, IT IS.

>> FROM PIZZA DOUGH--FROM THE VERY BEGINNING TO THE VERY END.

>> RIGHT.

THE ONLY THING THAT WOULD GO BEHIND THIS IS EITHER AN OVEN OR A FREEZER.

Huell: THAT'S IT.

>> WHICH ALSO COULD BE TOTALLY AUTOMATED.

>> THIS WOULD BE PERFECT FOR DODGER STADIUM, MAKING THOSE 6-INCH PIZZAS.

IF I DID THAT, I'D GET A COMMISSARY.

I'D BUY THIS MACHINE.

ABSOLUTELY.

ABSOLUTELY.

Huell: BUT FOR A-- >> FOR ME, FOR MOM AND POP, FOR THE WHOLE--FOR OUR COMMUNITY, FOR THE KIDS TO WATCH US MAKING THE DOUGH, FOR THE INTERACTION, TO HAVE EMPLOYEES, TO SUPPORT FAMILIES, TO MAKE TRADE AND COMMERCE, I DO IT THE OLD WAY.

Huell: SO THERE'S ROOM FOR BOTH.

>> OH, YEAH, OH, YEAH.

Huell: YOU'RE NOT TRYING TO PUT HIM OUT OF BUSINESS.

>> NO, WE'LL SELL HIM ONE MACHINE INSTEAD OF 3 MACHINES.

MAYBE THAT'LL KEEP HIM HAPPY.

Huell: MY FIRST TASTE TEST OF THE DAY, AND WE'RE STANDING IN FRONT OF--IT SAYS, "THE PRODUCTS WITH THE REAL PIZZERIA TASTE."

>> NATION PIZZA PRODUCTS.

WE'RE A CHICAGO COMPANY, AND WE START--WE STARTED IN THE PIZZERIA BUSINESS--IN FACT, WE STILL OWN AND OPERATE PIZZERIAS IN CHICAGO.

Huell: BUT THIS IS FROZEN PIZZA.

>> IT'S A FROZEN PIZZA.

THAT'S OUR NEW FLAT-BREAD PIZZA.

Huell: NOW, DO YOU THINK THE AVERAGE PERSON CAN TELL THE DIFFERENCE BETWEEN FROZEN PIZZA AND PIZZA THAT'S MADE BY HAND RIGHT THERE ON THE SPOT?

>> I THINK THERE IS DIFFERENCES MORE IN THE COOKING THAN IN THE PRODUCT ITSELF.

YOU'D BE SURPRISED HOW MANY PIZZERIAS RIGHT NOW ARE USING A PARBAKED CRUST JUST BECAUSE THEY CAN GET A BETTER PRODUCT THAN TRYING TO MAKE--BAKE IT THEMSELVES.

Huell: SO THEY'RE GETTING THE CRUST ALREADY MADE.

>> RIGHT, RIGHT.

Huell: SO THEY DON'T HAVE TO MAKE THE CRUST.

>> ABSOLUTELY.

Huell: THEY'D DON'T HAVE TO DO ANY OF THAT.

>> NONE OF IT, NONE OF IT.

IT'S ALL TAKEN CARE OF FOR THEM.

THEY DON'T HAVE TO WORRY ABOUT PROOFING OR MIXING OR HAVING A MIXER THERE, OR IF THE QUALITY OF HELP THAT THEY HAVE IS GOOD ENOUGH TO PUT IT TOGETHER.

Huell: WHAT WOULD YOU SAY ABOUT THE PIZZA PLACE THAT STILL DOES IT THE OLD-FASHIONED WAY?

>> GOD BLESS THEM, THEY'RE ARTISANS, YOU KNOW?

THEY LOVE WHAT THEY DO AND THAT'S WHAT-- THAT'S WHAT PIZZA IS.

IT'S PASSION.

IT'S PASSION FOR LOVING WHAT YOU--WHAT-- Huell: SO YOU'RE SAYING THERE'S ROOM FOR HOMEMADE PIZZAS, THERE'S ROOM FOR FROZEN PIZZAS.

>> THERE'S NO SUCH THING BAD PIZZA.

Huell: I'M GOING TO HAVE ANOTHER BITE OF THIS JUST TO PROVE THAT YOUR FROZEN PIZZA IS AS GOOD AS HOMEMADE PIZZA.

>> WELL, THANK YOU.

I APPRECIATE IT.

Huell: AND IT IS.

STEVE, COME OVER HERE.

FROZEN PIZZA.

>> HEY, STEVE, HOW ARE YOU?

Huell: AND IT'S GOOD.

>> HI, CHEF SAM.

YEAH, YOU KNOW THAT THE-- Huell: HE'S ONE OF THE OLD GUYS WHO MAKES IT THE OLD WAY.

>> WHEN I WAS LITTLE, I MADE PIZZAS OUT OF RAGU, POLLY-O CHEESE, AND ENGLISH MUFFINS.

>> SURE.

>> IN THE TOASTER OVEN.

>> NICE COMFORT FEELING.

YEP, YEP.

>> NO, IT DEFINITELY WORKS.

Huell: SO THE TWO OF YOU ALL COULD BE FRIENDS?

>> YEAH.

Huell: CAN YOU SHAKE HANDS?

CAN YOU SHAKE HANDS?

>> DEFINITELY.

Huell: THE HOMEMADE GUY AND THE FROZEN GUY--IT'S A PIZZA LOVEFEST HERE.

>> IT'S WORLD PEACE.

THAT'S-- >> THERE ARE PORSCHES, FERRARIS, THERE ARE VOLKSWAGENS, THERE ARE OLDSMOBILES.

WE GO OUT AND BUY WHAT WE LIKE.

AND THAT'S THE SAME IN THE FOOD BUSINESS.

Huell: WELL SAID, STEVE.

WELL SAID.

THEY'RE SMILING FROM EAR TO EAR BEHIND THE OLIVE BOOTH HERE.

CALIFORNIA OLIVES.

>> CORRECT.

Huell: NOW--SO WHAT DO YOU DO?

YOU--YOU'RE TRYING TO SELL YOUR OLIVES TO ALL THESE PIZZA PEOPLE TO PUT ON THEIR PIZZAS.

>> CORRECT.

WE'RE TRYING TO MAKE SURE THAT THEY USE CALIFORNIA OLIVES VERSUS THE IMPORTED OLIVES.

Huell: YEAH, WE DON'T WANT TO USE IMPORTED.

WE WANT TO GO STRICTLY CALIFORNIA.

TELL ME WHY, REAL QUICKLY.

>> WELL, ACTUALLY, THIS GENTLEMAN'S BEEN IN THE OLIVE-- Huell: GET ME EXCITED ABOUT CALIFORNIA OLIVES.

>> THE CALIFORNIA OLIVE HAS A UNIQUE FLAVOR, TEXTURE.

THERE'S ONLY A COUPLE OF VARIETIES IN CALIFORNIA THAT ARE USED FOR PROCESSING, AND THEY'RE STRICTLY A TABLE OLIVE, AND THEY PROCESS SO MUCH BETTER THAN A LOT OF THE IMPORTED OLIVES DO.

Huell: SO THESE ARE THE BEST.

WHAT IS THIS?

>> THAT'S A SICILIAN-STYLE CALIFORNIA OLIVE.

Huell: AND WHAT IS THIS?

>> THAT'S OUR SLICED BLACK RIPE CALIFORNIA OLIVE.

Huell: I'VE SEEN A LOT OF THESE ON PIZZAS.

>> THAT'S THE MAIN PIZZA TOPPING.

Huell: AND WHAT'S THIS?

>> THAT'S OUR SICILIAN STUFFED-- Huell: I THINK THESE GO IN MARTINIS, DON'T THEY?

>> VERY WELL, VERY WELL, YEAH.

I'VE NEVER TRIED IT, BUT THEY GO VERY WELL, YES.

Huell: SO WHEN YOU BUY OLIVES, MAKE SURE YOU GET--YOU KNOW WHAT YOU'RE BUYING FOR.

>> RIGHT.

Huell: THESE ARE FOR THE PIZZAS, THESE ARE FOR THE MARTINIS.

>> MARTINIS, THAT'S RIGHT.

THAT'S CORRECT, THANK YOU.

Huell: FROM OLIVES TO SUN-DRIED TOMATOES.

AND ARE THESE CALIFORNIA SUN-DRIED TOMATOES?

>> YES, THEY ARE.

YES, THEY ARE.

Huell: GET ME EXCITED ABOUT SUN-DRIED TOMATOES.

>> WELL, HUELL, A SUN-DRIED TOMATO GIVES YOU A COMPLETELY DIFFERENT FLAVOR PROFILE THAN A FRESH TOMATO.

AND YOU CAN--OBVIOUSLY, IF YOU DO NORTHERN ITALIAN COOKING, IT'S THE PERFECT APPLICATION.

Huell: BUT WHAT ABOUT ON PIZZAS?

>> PIZZA--WE HAVE A TOSS'N TOPPING PRODUCT, WHICH IS RIGHT HERE.

THE TOSS'N TOPPING IS IN A MIXED OIL WITH AN ITALIAN SEASONING.

WON'T SCORCH OR BURN AS IT GOES THROUGH THE PIZZA OVEN, SO YOU GET TO HAVE A NICE MOIST, FULL-FLAVORED, SUN-DRIED TOMATO.

Huell: STEVE, DO YOU USE THIS?

>> ABSOLUTELY.

I DON'T USE THIS PRODUCT 'CAUSE I USE WHAT MY DISTRIBUTORS BRING ME.

WE'LL DEFINITELY CONSIDER IT-- CALIFORNIA--BUT I DO USE SUN-DRIED TOMATOES AND IT'S A BIG INGREDIENT.

Huell: YEAH, THAT'S--THAT'S AN IMPORTANT INGREDIENT AS FAR AS PIZZAS GO.

>> ABSOLUTELY, ABSOLUTELY.

Huell: ALL RIGHT.

WE'VE PUT IN OUR PLUG FOR CALIFORNIA SUN-DRIED TOMATOES.

COOKIES.

FROZEN CHOCOLATE-CHIP COOKIES.

>> YES, UH-- Huell: WHICH GO INTO THE... >> GO RIGHT INTO A--INTO A DEEP-DISH PAN, AND WE'RE GOING TO--WE'VE GOT A CARRIER THAT GOES OVER THE TOP OF IT TO PROTECT IT FROM THE TEMPERATURE, AND WE'RE RUNNING IT RIGHT THROUGH THE IMPINGER OVEN SO YOU CAN HAVE A FRESH-BAKED COOKIE.

Huell: ALL RIGHT, SO YOU GET THE--SO A PIZZA PLACE WOULD ORDER THE FROZEN COOKIES.

THEY WOULD COME, YOU'D KEEP THEM IN THE FREEZER.

THEN YOU'D TAKE THEM OUT, PUT THEM ON THE PAN, AND RUN THEM THROUGH THE OVEN.

>> RUN THEM RIGHT THROUGH THE IMPINGER OVEN.

THAT WAY YOU HAVE A FRESH-BAKED COOKIE.

Huell: WHEN DID THE COOKIE AND THE PIZZA BUSINESS KIND OF COME TOGETHER?

>> WELL, WE REALLY STARTED NOTICING THAT DESSERTS ARE A REALLY UNDERDEVELOPED CATEGORY WITHIN THE PIZZA CHAINS, SO WE WANTED TO COME UP WITH A PLATFORM THAT WE COULD GET EVERYBODY RIGHT INTO IT--YOU KNOW, OPPORTUNITY FOR INCREMENTAL SALES AND GET THEM INTO THE DESSERT BUSINESS, SO-- Huell: TO SELL SOMETHING MORE THAN PIZZAS.

>> RIGHT.

Huell: AND WHAT DOES THIS DO, JUST GO RIGHT THROUGH THE... >> GOES RIGHT INTO THE OVEN.

YOU PUT A LITTLE PROTECTIVE CARRIER ON THE TOP.

AND YOU SET IT RIGHT HERE AND IT'LL GO THROUGH, AND WHEN IT COMES OUT THE OTHER END, YOU'LL HAVE A FRESH-BAKED COOKIE.

Huell: AND HE'S PUTTING THEM IN THE OLD-FASHIONED WAY IN JUST A LITTLE KIND OF A HEATER OVEN THERE.

>> YEAH, THIS IS A--THIS IS JUST A STANDARD OVEN THAT WE HAVE THAT RUNS ON 110, SO YOU CAN PLUG IT INTO A STANDARD OUTLET.

TAKES ABOUT 10 MINUTES TO HEAT UP.

COOKIES TAKE ABOUT 16 MINUTES TO BAKE IN HERE.

Huell: SO THERE MAY BE MORE COOKIES MOVING INTO THE PIZZA MARKET.

>> ABSOLUTELY, THAT'S OUR HOPE.

COOKIES ARE THE NUMBER ONE--ARE THE NUMBER-2 DESSERT IN THIS COUNTRY, SECOND ONLY TO ICE CREAM, SO IT'S AN EASY WAY TO GET INTO THE DESSERTS AND INCREASE YOUR CHECK AVERAGE.

Huell: PIZZAS AND COOKIES.

>> ABSOLUTELY.

>> NUGGET ICE.

CHEWABLE ICE.

Huell: NUGGET ICE.

>> IT'S CHEWABLE ICE.

Huell: SO IS THAT THE NEWEST THING NOW?

>> IT'S BEEN AROUND AT SONIC RESTAURANTS FOR QUITE SOME TIME.

Huell: MM-HMM.

>> DO YOU LIKE IT?

PEOPLE LIKE IT.

THEY COME BACK TO THE STORE JUST TO GET THE ICE.

Huell: SO YOU'RE CONNECTED IN WITH THE PIZZA PEOPLE... >> YES, WE ARE.

Huell: ON CHEWABLE... >> CHEWABLE ICE.

BEVERAGE-- EVERY--EVERY PIZZA PLACE IS GOING TO HAVE A BEVERAGE CENTER.

Huell: WOW.

>> WHAT DO YOU THINK, HUELL?

>> YOU LIKE IT?

Huell: BEST ICE I'VE HAD TODAY.

>> YOU WOULDN'T THINK THAT PEOPLE WOULD LIKE ICE, BUT THEY LIKE THAT ICE.

Huell: NOW, LET'S FOLLOW UP A LITTLE BIT MORE ON THIS ICE THING, 'CAUSE WE WERE HAVING FUN WITH THIS, BUT THIS IS SERIOUS.

THIS IS THE KIND OF--THIS IS THE HARD ICE HERE.

>> THIS IS CUBED ICE.

Huell: CUBED ICE.

>> COMMERCIAL CUBED ICE.

Huell: THIS IS... >> NUGGET ICE.

Huell: AND PEOPLE REALLY DO... >> IT'S CHEWABLE ICE AND PEOPLE ACTUALLY GO BACK TO A RESTAURANT JUST BECAUSE OF THAT ICE.

Huell: JUST BECAUSE OF THE ICE.

>> YEAH, IT SOUNDS SILLY.

Huell: SO THIS IS JUST ANOTHER WAY THAT PIZZA RESTAURANTS-- >> THEY CAN DIFFERENTIATE.

Huell: COMPETE WITH EACH OTHER, BECAUSE IF YOU'VE GOT THE CHEWABLE ICE, PEOPLE WILL ACTUALLY COME TO YOUR PIZZA RESTAURANT.

>> IT'S A PREFERRED ICE, SO THEY'LL GO BACK TO THE RESTAURANT JUST TO GET THE ICE, JUST TO GET DRINKS.

AND THEN THEY'LL GET PIZZA.

Huell: NOW, WHAT KIND OF PIZZA IS THIS?

>> THIS IS ACTUALLY A MUSHROOM CHICKEN PIZZA THAT'S COOKED ON THE LINCOLN FASTBAKE OVEN, THE NEW OVEN THAT'S COME OUT BY LINCOLN.

THAT'S A 4-MINUTE PIZZA THAT YOU'RE HOLDING IN YOUR HAND.

Huell: A 4-MINUTE PIZZA.

>> 4-MINUTE PIZZA.

FASTEST IN THE INDUSTRY.

Huell: NOW, YOU KNOW WHAT?

THERE'S A--THERE ARE A LOT OF SAMPLES HERE TODAY.

HOW MUCH PIZZA CAN YOU EAT BEFORE IT ALL STARTS--BEFORE YOUR TASTE BUDS ARE SHOT OUT?

>> OH, I COULD TELL YOU THIS-- IT DOESN'T LOOK LIKE ANYBODY'S TASTE BUDS ARE SHOT YET, BECAUSE THEY'RE EATING IT RIGHT UP.

Huell: THEY KEEP COMING.

>> THEY JUST KEEP COMING.

ABSOLUTELY.

Huell: I'VE BEEN LOOKING FOR THESE GUYS ALL MY LIFE.

WHAT ARE YOU SELLING OVER HERE?

>> WELL, WE'RE SELLING A STARCH BLOCKER, LOVE MY CARBS.

SO YOU CAN EAT ALL THE PIZZA YOU WANT AND 50% OF THE CARBS WILL BE CONVERTED TO NOTHING.

Huell: YOU'RE BLOCKING THE CARBS OUT OF PIZZA.

THAT'S A TALL ORDER.

>> RIGHT.

WE'VE GOT THE OWNER OF THE COMPANY RIGHT HERE.

Huell: THIS IS REVOLUTIONARY.

>> YES, IT IS.

IT'S A PRODUCT CALLED STARCH LIGHT THAT BINDS TO THE ALPHA AMYLASE ENZYME AND KEEPS THE CARB FROM DIGESTING.

Huell: HOPE YOU'VE YOU GOT A GOOD SOLID PATENT ON THIS.

>> WELL, WE'RE WORKING ON IT.

Huell: YOU BETTER.

YOU'RE WORKING ON IT?

YOU'D BETTER GET THAT WRAPPED UP BEFORE YOU DISPLAY IT HERE AT THE PIZZA CONVENTION.

>> YOU PROBABLY GOT A GOOD POINT THERE.

NO, WE'VE--WE'VE... Huell: YEAH.

WOW, BUT IT'S A GREAT IDEA.

"I LOVE MY CARBS.

LIFE TASTES GOOD."

YOU PUT IT RIGHT ON THERE AND IT TAKES 50% OF OF THE CARBS OUT OF THE PIZZA.

>> YEP.

Huell: CONGRATULATIONS.

>> THANK YOU.

Huell: I FEEL LIKE THIS IS ALMOST A SACRILEGE, BUT HERE WE ARE IN FRONT OF A CHEESE DISTRIBUTOR FROM WISCONSIN.

>> THAT'S CORRECT.

Huell: NOW, HOW--ARE YOU COMPETING WITH CALIFORNIA CHEESE?

>> WE COMPETE WITH EVERY OTHER COMPETITOR, WHETHER THEY'RE IN CALIFORNIA, WISCONSIN, OR NEW YORK, OR POINTS IN BETWEEN.

Huell: BECAUSE WHEN YOU TALK ABOUT PIZZAS, CHEESE IS A VERY IMPORTANT INGREDIENT.

>> YES.

IT'S IMPORTANT--YOU'RE RIGHT.

AND IT'S IMPORTANT FROM THE STANDPOINT OF HOW IT MARRIES TOWARDS ALL OF THE OTHER INGREDIENTS THAT MAKE PIZZA.

YOU GOT 3 BASIC IN--UH, ISSUES THAT YOU MAKE PIZZA WITH.

YOU START WITH THE CRUST, YOU HAVE TOMATOES, AND YOU HAVE CHEESE.

THAT'S WHAT YOU BUILD THE PIZZA ON.

BUT CHEESE HAS THE ABILITY-- SHOULD HAVE THE ABILITY OF HAVING FLAVOR, BUT HOW DOES IT MARRY UP IN--WITH ALL OF THE INGREDIENTS WHEN YOU PRESENT AND DISTINGUISH YOUR PIZZA FROM OTHERS?

Huell: IT'S ALL ABOUT THE CUSTOMER, AND IT'S ALL ABOUT THE CHEESE.

CALIFORNIA TOMATOES.

WE'VE GOT ALL THE TOMATO PRODUCTS OUT HERE.

>> YES, SIR.

EVERYTHING FROM PEELED TO PIZZA SAUCE TO 6-IN-1, WHICH IS OUR-- THE FINEST TOMATOES PACKED IN THE UNITED STATES.

Huell: AND THESE ARE ALL FROM CALIFORNIA.

AND DO YOU USE ALL OF THESE PRODUCTS?

>> YES.

I USE A LITTLE BIT OF THESE PRODUCTS.

I USE BONTA, WHICH IS A HIGH-END PIZZA SAUCE.

AND, UH-- Huell: LOOK AT THE DIFFERENT TEXTURES.

>> WELL, SOME ARE A LITTLE BIT MORE THICKER, AND THE VARIETY IS--AGAIN, I KEEP MAKING THE SAME REFERENCE.

THERE'S THE--THE REALLY GREAT, AND THEN THERE'S A LITTLE--AND PRICE IS AN ISSUE.

YOU HAVE A LITTLE LESS EXPENSIVE, AND IT'S ALSO THE DEGREE OF THICKNESS.

Huell: BUT TOMATOES ARE VERY IMPORTANT TO PIZZAS.

>> IT'S 40% OF THE FLAVOR.

Huell: YOU CAN'T HAVE A PIZZA PIZZA WITHOUT A TOM--WITHOUT TOMATOES, CAN YOU?

>> NO.

7% OF THE COST, 40% OF THE FLAVOR.

Huell: 7% OF THE COST, 40% OF THE FLAVOR.

>> CORRECT.

Huell: WHO FIGURED THAT OUT?

>> SOME PIZZA GUY.

Huell: NOW, IS THIS HOMEMADE PIZZA OR FROZEN PIZZA?

>> THIS IS HOMEMADE.

Huell: CAN YOU TELL THE DIFFERENCE?

>> ABSOLUTELY.

Huell: NOW, HOW CAN YOU TELL THE DIFFERENCE?

>> THERE'S JUST A DRASTIC DIFFERENCE.

Huell: OBVIOUSLY YOU'RE INTO HOMEMADE PIZZAS.

WHAT KIND OF BUSINESS ARE YOU IN?

>> WE'RE ACTUALLY JUST HERE-- A FRIEND OF MINE.

I'M A--JUST KIND OF-- >> BEER DRINKERS.

>> RIGHT.

HANGING ALONG--ALONG FOR THE RIDE.

>> OH, YOU ALL ARE JUST HERE TO--THEY'RE NOT EVEN--OH, LOOK, WE'RE STANDING IN FRONT OF A BAR HERE.

THESE GUYS DON'T HAVE ANYTHING TO DO WITH PIZZAS.

YOU DON'T EVEN HAVE ANY CREDENTIALS.

>> HE'S GOT THEM ALL.

THROW THEM IN THAT BAG.

[BOTH LAUGHING] WE HIJACKED THE SHOW.

>> THEY GO TO SCHOOL AT U.N.L.V.

THEY'RE JUST HERE TO EAT.

Huell: OK, WE'RE STANDING HERE WATCHING THIS DVD OF PIZZAS JUST BEING CHURNED OUT.

YOU DO IT BY THE NUMBERS, DON'T YOU?

>> WE DO UP TO 300 A MINUTE.

Huell: WHAT?

>> 300 A MINUTE, AND IT'LL RUN 20 HOURS A DAY.

Huell: FOR WHOM?

WHO-- >> ANY OF THE LARGE FROZEN MANUFACTURERS ALL ACROSS THE STATES, AND, WELL, WE'VE GOT MACHINES ALL AROUND THE WORLD.

Huell: 300 PIZZAS A MINUTE.

>> A MINUTE--CONTINUOUS.

>> AND, HUELL, I MAKE 300 A DAY.

Huell: WOW.

AND YOU DO WHAT?

>> I MAKE 300 A DAY IN A 10-HOUR SHIFT.

>> ONE A MINUTE, YOU CAN GO HOME.

YOU'LL BE DONE.

Huell: SO YOU'RE--YOU'RE DOING THIS FOR THE FROZEN PEOPLE, FOR THE ONES YOU CAN BUY AT GROCERY STORES.

>> WELL, WE'VE GOT SMALLER MACHINES AS WELL.

YOU KNOW, IF YOU'RE JUST GETTING INTO IT, WE'VE GOT THE SMALLER MACHINES AT 30 A MINUTE, BUT THEN WE'VE GOT THE LARGER ONES THAT DO UP TO 300.

Huell: AND DO YOU THINK IT TASTES THE SAME?

>> I THINK IT TASTES--I THINK IT TASTES THE SAME AND YOU HAVE LESS--LESS HANDLING OF THE PRODUCT, SO IT'S PROBABLY ACTUALLY MORE SANITARY THAN-- THAN HAVING SOMEBODY DO IT BY HAND.

Huell: WOW.

AND YOUR PALATE CAN--IT'S VERY HARD TO TELL THE DIFFERENCE.

>> IT'S JUST INGREDIENTS, SO YOU DON'T NEED SOMEBODY HANDLING IT TO HAVE IT TASTE BETTER.

>> AND IT'S A MEASURE--PORTION CONTROL.

>> PORTION CONTROL, SO IT'S CONSISTENT.

EVERY TIME IT'S GOING TO TASTE THE SAME.

Huell: OK, THIS IS VERY INTERESTING.

WHAT DO WE HAVE HERE, SIR?

>> WHAT WE HAVE IS AN AUTOMATED PIZZA--WHAT WE CALL A PIZZA SPINNER, AND IT WILL TAKE A-- A DOUGH--A PIZZA DOUGH BALL AND AUTOMATICALLY SPIN IT INTO A FLAT PIZZA.

Huell: NOW WHERE DOES THE DOUGH BALL COME FROM?

>> COMES FROM OUR COEXTRUSION AND CRUSTING MACHINE.

Huell: LOOK AT THIS MACHINE.

>> ALL OF THESE PRODUCTS OFF THE SAME MACHINE.

Huell: ALL OF THIS CAME OUT OF-- CAME OUT OF--THIS MACHINE CAN MAKE ALL OF THESE THINGS.

>> ABSOLUTELY, ABSOLUTELY.

Huell: WHAT DO YOU DO, JUST SET THE--SET THE-- >> YES, WE HAVE DOUGH ON ONE SIDE AND WE HAVE FILLING ON THE OTHER.

COEXTRUSE IT AND CRUST IT, PUTS THE PRODUCT IN.

Huell: SO IT'S ALL AUTOMATED.

>> ALL AUTOMATED, ABSOLUTELY.

Huell: WELL, LET'S PUT IT IN THE SPINNER, BECAUSE YOU'VE NEVER SEEN A SPINNER, HAVE YOU, STEVE?

>> NO, I HAVE NOT.

Huell: ALL RIGHT, THIS IS--THIS LOOKS LIKE SOMETHING FROM OUTER SPACE HERE.

SO YOU'RE JUST PUTTING A LITTLE BIT OF DOUGH ON IT.

>> A LITTLE BIT OF DUSTING.

Huell: A DUSTING.

>> A LITTLE DUSTING FLOUR.

Huell: THEN YOU PUT THIS... LOOK AT THIS.

>> INSIDE THE DOUGH--DOUGH SPINNER.

PIZZA SPINNER.

Huell: TURN IT ON... OH, MY GOSH!

>> LOOK AT THAT THING SPIN.

Huell: THAT IS AMAZING.

AND HERE IT COMES--LOOK!

>> BEST PIZ--BEST PIZZA IN THE WORLD.

Huell: PERFECT.

>> PERFECT ROUND, THICKNESS THE SAME EVERY TIME.

Huell: AND EVERY ONE WILL LOOK EXACTLY THE SAME.

>> EXACTLY THE SAME.

Huell: WOW.

THE PIZZA SPINNER.

>> YES, SIR.

Huell: OK, THESE GUYS, YOU DISTRIBUTE WHAT?

>> PIZZA SUPPLIES.

ANYTHING DOWN FROM THE FLOUR, THE PIZZA DOUGH, THE SAUSAGE, THE SAUCE, EVERYTHING.

OLIVES, JALAPENOS.

>> PEPPERONIS.

Huell: PEPPERONI.

WE'VE SEEN A LOT OF STUFF HERE TODAY, BUT OUR BIG DEBATE IS THIS THING BETWEEN THE HOMEMADE PIZZAS, THE OLD-FASHIONED KIND THAT YOU DO BY HAND, AND THE KIND THAT SEEM TO BE MORE AND MORE--YOU KNOW, THEY'RE MAKING THEM WITH THE--THE MACHINES.

THEY'RE-- THEY'RE JUST SHOOTING THEM OUT, THEY'RE FROZEN.

IS THERE A DIFFERENCE?

>> THERE'S MORE OF A--YOU COULD TELL A LITTLE BIT OF THE COOKIE CUTTER FLAVOR, MAYBE, BUT THEY'RE GETTING BETTER NOW WHERE YOU CAN'T EVEN TELL THE DIFFERENCE AT TIMES.

THEY'RE USING THE RECIPES FROM THESE HOMEMADE PEOPLE, THEY'RE DUPLICATING IT, AND IT'S GETTING VERY, VERY GOOD.

Huell: SO, SEE, IT'S GETTING-- THE LINE IS GETTING MORE-- >> I WOULD HAVE TO AGREE.

I WOULD HAVE TO AGREE.

Huell: SEE, HE DOES IT THE OLD-FASHIONED WAY.

HE'S THE LITTLE OLD PIZZA MAKER WHO DOES IT THE OLD-FASHIONED-- >> HE PUTS THE LOVE--THE LOVE, AND THAT'S THE THING THAT REALLY COUNTS WHEN YOU PUT YOUR HEART AND YOUR LOVE INTO IT.

YOU TASTE IT.

YOU TASTE A PART OF--IT'S STILL LIKE YOUR MOM'S COOKING.

AGAIN, YOU'RE PUTTING LOVE.

I MEAN, IT COULD BE ANYTHING AND YOU PUT YOUR HEART INTO IT, AND BELIEVE IT OR NOT, YOU FEEL THAT SOUL.

Huell: CAN YOU TELL THE DIFFERENCE IN A PIZZA MADE WITH LOVE AND A PIZZA THAT COMES OUT OF A FROZEN... >> YOU CAN FEEL THE HEART, YOU CAN FEEL THE SOUL-- >> IT'S JUST TOO PERFECT.

>> IT'S JUST--YOU JUST FEEL IT.

YOU JUST FEEL IT, AND THEN YOU CAN--YOU CAN FEEL THE-- THE MACHINE SHOOTING OUT.

YOU KNOW, YOU CAN TASTE THAT WHERE IT'S JUST--YOU KNOW YOU'RE JUST EATING SOMETHING TO SATISFY YOUR HUNGER, COMPARED TO SATISFY THE--THE DEEP DOWN HUNGER FEELING THAT'S DIFFERENT FROM THE LOVE.

Huell: LOOK AT THIS MAN.

THIS IS GREAT!

>> BUT IT'S TRUE, IT'S TRUE.

IT'S JUST LIKE, YOU KNOW, COMPARING TO HIM, I WOULD UNDERSTAND, YOU KNOW, WHY YOU'RE MAKING IT AUTHENTIC, HOMEMADE, DOWN-- >> IT'S A BROADWAY PLAY.

THEY COME IN TO WATCH US DO THE WHOLE THING WITH THE STRETCHING.

THEY WATCH--THE KIDS COME WATCH THE DOUGH PROCESS.

IT'S NOT A HIDDEN KITCHEN.

IT'S A FRONT-VIEW KITCHEN, SO IT'S PART OF THE AMBIENCE.

IT'S PART OF WHAT WE-- Huell: THERE'S A LITTLE BIT OF EVERYTHING HERE.

>> SURE IS.

Huell: IT RUNS THE WHOLE GAMUT, FROM JUST SHOOTING THEM OUT TO DOING IT WITH LOVE.

>> THAT'S TRUE, AND I AGREE.

I AGREE.

Huell: AND YOU'RE SELLING TO BOTH SIDES, AREN'T YOU?

>> I'M JUST--I'M JUST SELLING, THAT'S THE THING.

I'M GOING TO SELL, SELL, SELL!

PUSH, PUSH, PUSH, YOU KNOW?

MORE, JUST PUSH, PUSH, PUSH, SO WE'VE GOT TO--WHOEVER WANTS TO BUY, FROM HOMEMADE TO FAST FOOD.

YOU KNOW, WE JUST SELL.

YOU KNOW, WE JUST SELL.

Huell: WE'RE ENDING UP WITH DISCO BUFFALO WINGS HERE AT THE PIZZA EXPO.

WHERE IS THE TRADITIONAL ITALIAN MUSIC?

WHERE'S THE OLD SCHOOL, STEVE?

>> WELL, SALVATORE AND GIUSEPPE, THEY--THEY SOLD AND THEY RETIRED AND--AND THEIR SONS TOOK OVER AND THEY SELL BUFFALO WINGS.

Huell: THIS IS AMAZING WHAT WE HAVE SEEN HERE TODAY, BECAUSE WHAT WE HAVE SEEN IS THE NEW WAY OF LOOKING AT IT.

>> IT'S PROGRESS.

Huell: BOTTOM LINE... >> BOTTOM LINE.

Huell: EFFICIENCY... >> EXACTLY.

Huell: PRODUCTION... >> YOU SAID IT.

Huell: VOLUME.

I MEAN, PEOPLE ARE STILL INTERESTED IN MAKING A GOOD PRODUCT, BUT ALL OF THESE OTHER FACTORS ARE COMING INTO IT.

>> MORE AND MORE AND MORE, BOTTOM LINE.

PRODUCTIVITY, EFFICIENCY, DEPENDING ON YOUR BUSINESS, YEAH.

Huell: THIS HAS BEEN ABSOLUTELY FASCINATING.

THANK YOU VERY MUCH.

WE'VE SEEN IT THE OLD-FASHIONED WAY, THE HANDS-ON WAY, AT YOUR PLACE ON LARCHMONT BOULEVARD, AND WE'VE SEEN ALL THE NEW, CUTTING-EDGE WAYS OF DOING IT HERE AT THE PIZZA EXPO, AND I GUESS THE CONCLUSION IS THAT THERE IS STILL ROOM FOR BOTH-- >> THE CHOICE IS STILL YOURS.

Huell: TO COEXIST.

>> RIGHT, RIGHT, RIGHT.

Huell: AND THERE IS A DIFFERENCE, BUT THAT DIFFERENCE IN TASTE IS GETTING EVEN MORE--EVER MORE SLIGHT.

>> YEAH, YEAH.

Huell: IT REALLY GETS DOWN TO ECONOMICS NOW.

>> YEAH, I HATE TO SAY IT, I DO HATE TO SAY IT, BUT IT'S TRUE.

Huell: WELL, LET'S END ON A POSITIVE NOTE.

WE'VE HAD A LOT OF GOOD PIZZA HERE TODAY.

>> WE'VE EATEN A LOT OF FOOD.

WE HAVE CERTAINLY DONE THAT.

Huell: WE'VE HAD A GOOD TIME AND WE HAVE COMPLETED OUR PIZZA ADVENTURE ON LARCHMONT BOULEVARD AND IN LAS VEGAS, AND HAD A GREAT TIME.

I HOPE YOU'VE LEARNED AS MUCH ABOUT PIZZA AS I HAVE.

IT'S A WHOLE OTHER WORLD OUT THERE, THE WORLD OF PIZZA.

THANKS, STEVE.

>> THANK YOU, HUELL.

IT'S BEEN A JOY.

THANK YOU SO MUCH.

Huell: THE WORLD PIZZA GAMES, AND PART OF THOSE GAMES ARE-- WHAT DO YOU CALL THIS THAT YOU'RE DOING, CASEY?

>> THIS IS CALLED PIZZA TOSSING.

ACROBATIC FREESTYLE COMPETITION.

Huell: NOW, YOU DO THIS FOR A LIVING.

>> I DO THIS EVERY DAY.

Huell: WOW, AND AT YOUR PIZZA PLACE, DO PEOPLE COME JUST TO WATCH YOU?

>> YES, THEY DO.

IT BRINGS IN A LOT OF BUSINESS TO MY PIZZERIA.

Huell: BECAUSE THIS IS KIND OF-- SOMEHOW OR ANOTHER, THIS IS SYNONYMOUS WITH OLD-STYLE-- >> IT'S EYE-CATCHING, YOU WOULD SAY.

I MEAN, YOU NEVER REALLY SEE PEOPLE GOING LIKE THIS RIGHT IN FRONT OF YOUR FACE AND NEVER KNOW WHERE IT'S GOING TO GO WITH THE DOUGH, YOU KNOW?

Huell: WOW!

>> SO YOU WANT TO SEE MORE OF IT, SO YOU CAN DO ALL KINDS OF TRICKS WITH IT LIKE GO UNDERNEATH YOUR LEGS, DO ALL CRAZY STUFF FOR PEOPLE, 'CAUSE THEY'LL LOVE IT.

LIKE YOU HAVE A SMILE ON YOUR FACE RIGHT NOW.

Huell: YEAH!

>> EXACTLY.

Huell: WHAT IS IT THAT MAKES PEOPLE SO INTRIGUED WITH THIS?

>> WELL, I MEAN, SOME PEOPLE DON'T EVEN HAND-TOSS THEIR PIZZAS, AND YOU GO INTO PLACES WHERE YOU SEE HAND-TOSSING, IT'S COOL.

BUT WHEN YOU SEE SOMETHING THAT'S OUT OF THE ORDINARY, BASICALLY LIKE WHIPPING IT AROUND OR GOING REALLY HIGH LIKE THAT VERTICALLY OR DOING OTHER THINGS WITH IT, PEOPLE LOVE TO SEE IT--IT'S ENTERTAINMENT.

Huell: DO THEY LOVE TO SEE YOU DROP ONE EVERY ONCE IN A WHILE?

>> DON'T DROP IT IN FRONT OF PEOPLE.

DROP IT ON YOUR OWN TIME.

NOW, I HAVE GOT IT STUCK ON THE CEILING ON, LIKE, STUFF, LIKE I'VE THROWN IT TOO HIGH.

Huell: OH, YOU THREW IT UP AND IT GOT STUCK.

>> YEAH, IT GOT STUCK, BUT OTHER THAN THAT--BUT I THREW THAT ONE DOWN AFTER I GOT IT DOWN, SO-- Huell: GIVE US YOUR BEST SHOT RIGHT HERE.

>> MY BEST SHOT, LIKE TRICK?

Huell: YEAH.

>> HUH, LET'S SEE.

WHAT DO YOU WANT?

HERE YOU GO.

Huell: OH, MY GOSH.

IT'S ALL PART OF THE WORLD PIZZA GAMES HERE AT THE PIZZA EXPO.

THANKS A LOT, CASEY.

>> THANK YOU.

APPRECIATE IT.

[ITALIAN MUSIC PLAYING] [CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION AND FRIENDS OF NCI] [CAPTIONED BY THE NATIONAL CAPTIONING INSTITUTE --www.ncicap.org--]