Untold Pizza History Stories: How Your Favorite Became an American Obsession.

#68 - Nancy Pizza 2026: Hey Sylvia.

Today we're talking pizza.

Yum.

I love pizza.

#68 Sylvia Pizza 2026: I wanna slice Ooh right now.

#68 - Nancy Pizza 2026: a slice and a coke.

That was the big thing up north I don't know if they do that down south.

Is that such a thing?

#68 Sylvia Pizza 2026: Oh, well it is with me.

That's all that matters, right?

but you know, there's nothing more ubiquitous out there than pizza pie.

The basics are flat crust, a sauce, usually tomato.

But I like white pizza too, and cheese, because they're the same

ingredients of a lot of Italian foods.

But it's in kind of that layered, it's pickup

#68 - Nancy Pizza 2026: It's

pickup style.

right?

#68 Sylvia Pizza 2026: Hey, what's your favorite?

#68 - Nancy Pizza 2026: Oh, you know Bob calls it the toilet pizza,

where everything's on it.

It's gotta have the onions, the garlic, the

mushrooms, the the peppers, the meat.

It's got everything.

There's more you can put on it, the better.

It's kind of like a casserole on pizza dough.

That's my favorite.

#68 Sylvia Pizza 2026: that sounds so good.

Now I remember.

in our poorer days, Bernie and I loved to get a Red Baron Pizza.

We put 'em in the oven.

It's a thin crust and I always like my cheese charred

just a little bit, you know?

So we would put on the, broiler.

And you get that cheese just real crusty.

Oh, it was good.

that was our most favorite date night.

I mean, that's how pitiful we were.

We were both students,

#68 - Nancy Pizza 2026: Now, did you drink ke too?

#68 Sylvia Pizza 2026: No, I didn't really acquire that habit

till late in life, and boy did I ever acquire it with a vengeance.

#68 - Nancy Pizza 2026: But there's all sorts of interesting

flavors now that are going on.

Crab and mac and cheese and codfish.

baked beans.

Have you heard of baked beans on your pizza?

#68 Sylvia Pizza 2026: Oh, absolutely.

And we're gonna talk about that a little bit later.

But just as a preview, I looked at Papa John's and some of the weirdest

requests they've ever gotten, and I don't think this one's that

weird crab, eh, mac and cheese?

Yeah.

Cold fish.

Not fish, but

Cold fish.

Heinz.

Not just any baked beans, but Heinz baked beans, peas, now That's interesting.

Later on with a international pizza, tomato ketchup.

You know, I don't think that's that

#68 - Nancy Pizza 2026: That's not tomato sauce.

Yeah,

#68 Sylvia Pizza 2026: Yeah.

But you know, it'll do in a pinch.

Right.

#68 - Nancy Pizza 2026: I guess so.

#68 Sylvia Pizza 2026: Oh, have some fun, Nancy,

#68 - Nancy Pizza 2026: I know I'm

a, pizza purist.

If it's gonna be pizza, you gotta have pizza sauce on it and

We've made the mistake of, I've tried to make pizza at home.

You know when you make the pizza crust and

I learned that of, you can't make pizza crust with regular average flour.

You have to use the double zero pizza flour.

It makes a difference.

you know why?

#68 Sylvia Pizza 2026: Why

#68 - Nancy Pizza 2026: Well, I learned this

one just by pure accent.

The regular, like all-purpose

flour, it's all stretchy and it, bounces back.

It squishes back.

But the double zero flour you can get that, roll it out to get that nice

thin crust and it stays out there.

It stays out in the round shape or the square shape or whatever

you wanna do it, it doesn't

jump back to the ball.

#68 Sylvia Pizza 2026: Oh, that's interesting.

I wonder if it's gluten.

is the

double zero?

#68 - Nancy Pizza 2026: Double zero is a, finer grind of the

flower, so it's a real powdery,

almost like a talcum powder kind of flower.

#68 Sylvia Pizza 2026: Wow.

I didn't know

that.

Thank you.

But I usually just go ahead and, well, you know, there's also, rising up sort

of these pizzerias, these boutique pizza places so we have several around, you

know, some of them are even developed into chains, but they're not like.

jet

pizza or I

#68 - Nancy Pizza 2026: There's still family places.

#68 Sylvia Pizza 2026: uh, regional.

Maybe not even family so much, but like Crust here is a part of

a regional chain and parlor and, Grimaldi's, I love Grimaldi's, but

those are all kind of sub-level pizzas.

They're not the big.

Domino's that are so popular But, anyway, What do you think were the

beginnings of our pizza obsession anyway?

#68 - Nancy Pizza 2026: Well, did you know that the earliest 20th century transcripts

actually showed or noted, at least in the United States we're talking US

pizza, that the attorneys had to explain.

Pizza was, now you're an attorney, so you should understand that because

nobody understood what a pizza was.

It was so foreign in the United States.

And I thought that was kind of interesting.

But they had to prove it out and actually look at, you

know, how do you flip the pizza

pie?

Let's took it, you know, a little pun here.

That's what's going on.

then it eventually became a mass market staple because it went from not

knowing to all of a sudden now everybody knows it and it's in

the grocery store on the frozen.

I have never eaten a frozen pizza.

I'm sorry.

I thought, no, I won't do that.

It's gotta be a real pizza.

Not that frozen pizza, like you said,

#68 Sylvia Pizza 2026: Yeah, that Red Baron was pretty

good.

#68 - Nancy Pizza 2026: But what's your earliest memory of pizza?

#68 Sylvia Pizza 2026: oh.

We never ate pizza, ever.

We never ate it.

When I was a little girl, and I must have been around 10, when we

went over to my father's sister's house they were watching, this is

how far back that goes, gun smoke.

They always watched gun smoke every Saturday night and we walked in

and they had low and behold pizza.

And I was like, oh, wow.

I remember not liking it though because it was so different.

didn't know.

I mean, my parents, we cooked every meal at the house

ever, and my aunt they got pizza, which is what you do for watching gun smoke, right.

#68 - Nancy Pizza 2026: well, my earliest memories of, well, first two things, my

dad would not allow pizza in the house.

Believe it or

not, pizza was not real food.

For some reason, pizza and Chinese food were not real food for my dad.

yet as.

They got older and they moved to Florida.

He discovered pizza is the most amazing food.

So

go figure.

He could probably hold it with his hands and that he liked that.

But I remember there was a family room pizza parlor in Glen Head,

New York, where I grew up on the

island and this, Pizza, little tiny pizza restaurant, long narrow

space next to the Glen Head post office with red.

plastic banquet seats and the tables always seemed like they hit

your chin and it always smelled like tomato sauce and garlic.

And one of the girls that went to our school.

And when you had birthday parties.

You had the birthday party at the pizza parlor, and I always thought it was so

cool that she could, actually walk out from the kitchen into the restaurant,

#68 Sylvia Pizza 2026: cool.

Yeah.

Yeah.

Hey, uh, related question.

Wonder why we called them parlors.

That's kind of interesting.

but you know, pizza parlor was something, you just knew what that meant.

It meant like small diner version of a restaurant and small usually

and when you describe that and

said it was a pizza.

it's home style.

I don't know if that literally parlor started out as being

your living space in your home.

#68 - Nancy Pizza 2026: right.

Where they laid out the dead people.

So pizza

#68 Sylvia Pizza 2026: Yeah.

dead people,

and pizza.

Yeah, Well, let's back up.

Let's talk about Margarita

Queen, Margarita of Italy.

but the margarita pizza was named after her.

It was invented in Naples, Italy in 1889, and it consists of fresh

tomatoes, mozzarella cheese, basil, and olive oil that reflect

the colors in the Italian flag.

Now let me see, where was the green, red, white, and green?

#68 - Nancy Pizza 2026: Well,

basil,

#68 Sylvia Pizza 2026: hail, basil.

Basil.

Oh yeah.

Okay.

It was made for queen Margarita who liked the symbolism of patriotism, uh, of Italy.

Very popular, and it was long considered the queen of pizza, but

in the US pepperoni wins the day.

#68 - Nancy Pizza 2026: I wonder why.

#68 Sylvia Pizza 2026: Yeah.

Yeah, I do.

I'm a pepperoni girl, so

#68 - Nancy Pizza 2026: No, I, I totally agree with you.

I do like pepperoni.

Pepperoni.

I like pepperoni better than I guess.

Um, sausage on my pizza.

Sausage just

makes it too greasy.

Yeah.

#68 Sylvia Pizza 2026: yeah, that's right.

but you know, I made an interesting discovery the other day between bacon

and sausage, which is the better for you

#68 - Nancy Pizza 2026: Which is better for you?

I'm gonna guess that sausage is better for you

#68 Sylvia Pizza 2026: No bacon.

#68 - Nancy Pizza 2026: really?

#68 Sylvia Pizza 2026: Yeah.

Yeah.

the fat.

It's still fatty, but it's usually drier and it's not left on the

residue of the bacon, whereas sausage, just as you said, it's a easier

#68 - Nancy Pizza 2026: That's interesting.

so we got onto Italian pizza now.

Originally I thought it was also for poor people, so I guess the

queen made it a ladi da food.

Is that correct?

#68 Sylvia Pizza 2026: I think they presented it to her,

but did start as a street.

Food, a food of the people because it was easy to eat.

We've alluded to that, you know, and, and that's when it came over to America

in the 19th and early 20th century.

First in New York, and then, Chicago.

And then you have, of course, Detroit as well.

And, there you have it, it kinda fit into

the laborers.

#68 - Nancy Pizza 2026: but you know, I actually heard or read

that pizza started in Greece.

So they used like a flatbread and they called it a pizza or pizza

bread, right?

Like P bread, and pita in ancient Greek means basically like a pizza.

So I guess that's kind of, maybe it's not the direct and exact translation,

but they put all sorts of stuff on it.

So leave it to the Greeks and the Romans.

'cause then the Romans did it.

And it seems like all of our food goes back to the Greeks and the

#68 Sylvia Pizza 2026: Mm-hmm.

They like to eat.

But you know, that's kind of interesting because pizza is a food like you'll

see on restaurant, starter menus.

You'll see flatbread.

They don't call it pizza, in high end restaurants, but it's a flatbread

with sauce and cheese on it.

It's just kind of a fancied up pizza,

and, yeah.

But you know, I guess they don't want to, they don't wanna call it pizza because

they're high-end or whatever, you know?

But that's just interesting because it is so universal.

That's why it was probably claimed to be reinvented and invented by

different kinds of civilizations.

but when it got to New York and places like that, it turned into what it was.

Do you know about New York pizza?

You're from up there.

#68 - Nancy Pizza 2026: I do know about New York

Pizza.

There is no better pizza than New York pizza.

I have to tell you

#68 Sylvia Pizza 2026: Well, Chicagoans, they're gonna disagree

with you,

but anyway.

#68 - Nancy Pizza 2026: it's a different style pizza.

The Chicago is the deep dish pizza where it's really Dory.

But New York pizza is that thin crust pizza, not crunchy, but the kind where

you fold it in half and the tip just sort of flops down there's always a

little piece of cheese that's stringing off there, and when you bite into it.

Dollars to donuts.

You burn that little piece of skin behind the

back of your front teeth.

And do you know what that's called?

#68 Sylvia Pizza 2026: No.

What

#68 - Nancy Pizza 2026: That little spot is called the incisive

Pap, otherwise known as the pizza palette So it has an official name,

and it always takes about a week to fix, but it never fails.

You want that piece, and that cheese is just a little too hot, and there's

nothing worse than cold and gooey cheese.

You got to eat it

anyway.

#68 Sylvia Pizza 2026: Oh, Do you ever eat cold pizza?

#68 - Nancy Pizza 2026: I do.

#68 Sylvia Pizza 2026: I love cold pizza in the morning.

but anyway, isn't New York Pizza the kind you fold over too?

'cause the

laborers would grab

#68 - Nancy Pizza 2026: and you never, you never cut it with

a fork and knife, God forbid.

Oh, you're like, you're a heathen if you cut it with a fork and knife.

#68 Sylvia Pizza 2026: Yeah.

You just pick it up and fold it up and go on.

And that was to meet the needs of the laborers.

Right.

And then what about Chicago Deep Dish, which is my, I love Chicago Deep Dish.

#68 - Nancy Pizza 2026: Well, I learned about Chicago Deep Dish with Pizzeria

Uno in college, that was all of a sudden I've discovered gourmet food.

#68 Sylvia Pizza 2026: but yeah, they also catered to the

working class in Chicago only.

It was more that you could pick up one of those pieces.

The sauce was on top to keep the cheese from burning, which I

love burnt cheese.

But anyway, And then they would take it home to their families.

So they were more interested in feeding their families than

getting a quick dinner in New York.

So anyway, Chicago had to be different, right?

And so that, was it.

And you know, there's even like a Detroit pizza.

And the Detroit pizza sounds a lot like Chicago, it's rectangle,

#68 - Nancy Pizza 2026: That's interesting.

Okay.

#68 Sylvia Pizza 2026: And again, you know, given that Detroit is kind

of a working class town, or at least I think of that like that, or at

once, once with the auto industry.

But anyways, isn't that kind of interesting?

Those kind of styles,

#68 - Nancy Pizza 2026: Have you ever heard of a Rhode Island Pizza?

#68 Sylvia Pizza 2026: No.

What's a Rhode Island pizza?

#68 - Nancy Pizza 2026: Well, I just recently learned about this.

Apparently a Rhode Island pizza are designed in these long strips, and skinny,

and they cut them into small pieces they're also, you know, sometimes served

with red sauce on them, but typically cheese and a lot of garlic and some oil,

not a lot of sauce on it, they're cutting to these little squares.

And served, before meal.

And they're called also red strips.

And I thought, Hmm, that's not pizza.

That's a red cracker

#68 Sylvia Pizza 2026: Yeah, but, that reminds me of a kind of a

genre of pizza called Tavern Pizza.

#68 - Nancy Pizza 2026: tavern pizza.

#68 Sylvia Pizza 2026: Tavern pizza is, are the little tiny pieces

that you can eat easily.

You know, you're sitting around, you're drinking beers with your friends, and

you can pick up just little tiny pieces,

#68 - Nancy Pizza 2026: Sort of like a tapas,

#68 Sylvia Pizza 2026: like a donatos pizza if you've ever had that.

They're just little tiny squares, and they're so good.

It's like a small Coke.

They're just really good.

#68 - Nancy Pizza 2026: I don't get the thing of small coke.

Just give it to me in a large

#68 Sylvia Pizza 2026: No small is so good.

A concentrated flavor right in tiny little squares

#68 - Nancy Pizza 2026: So let's take a quick break because I wanna

get back to when the first official pizzeria opened in the United States.

That was known of, and we'll be right back.

So Sylvia, we're talking about the very first pizzeria, za Pizzeria, right?

It's just too much.

But anyway, do you know when the first officially, they call it licensed

pizzeria, opened in the United States?

#68 Sylvia Pizza 2026: no.

Regale me.

#68 - Nancy Pizza 2026: Well, apparently there's a bit of a firestorm about

this one with a 1905 with Janero, I think Giro Lombardi, or in the

late 1890s with Felipo Maloney.

Well.

Here's the story.

Apparently it was Felipo Maloney who started the first pizzeria because if it

was Janero, he would've only been maybe 18 years old, starting and running a

restaurant in New York back in that day.

Probably not.

To heard of, but they say the first founder, 'cause they've got,

advertisements of Felipo Maloney who did the first Pizzeria, and that was

supposedly on Bleecker Street in the village and it was called John's.

Now a question, why would Felipo named a restaurant that sold

pizza called, call it John's.

This is my theory.

My theory is that maybe the Italian immigrants were not as well accepted,

like the Irish and everybody else, In New York, even Stow did a lot of them.

But in order to make it more acceptable and one in the area, I'm gonna guess he

took a rarely sort of generic name and

just called it, Hey Johnny,

right?

#68 Sylvia Pizza 2026: Yeah.

or the mafia or something, I don't

know.

#68 - Nancy Pizza 2026: whoever it was.

#68 Sylvia Pizza 2026: Yeah.

#68 - Nancy Pizza 2026: anyway.

#68 Sylvia Pizza 2026: okay, so popular, dish, because it's, well after all

it's carbs, cheese, meat, and sauce.

What's there not to like, but it's also such a cool thing.

It's a, you know, what party I've been to with kids, didn't have pizza,

or sporting events, tailgating, family gatherings, and this is an

interesting thing, it's American pizza got introduced to the world.

it was almost the reverse, as opposed to, you know, 'cause it became

Americanized and everybody adopted it.

And, Japan Mayo,

#68 - Nancy Pizza 2026: I don't think about putting mayonnaise on your

pizza other than I know somebody

#68 Sylvia Pizza 2026: I.

#68 - Nancy Pizza 2026: to put mayonnaise on cold pizza in the morning,

#68 Sylvia Pizza 2026: No, I wouldn't do that.

But the Japanese apparently put, it's like mayo is what a creamy sauce.

Right?

and they like to put creamy sauces on their American food.

' cause that's just what they do.

#68 - Nancy Pizza 2026: It's like people put ketchup on everything,

#68 Sylvia Pizza 2026: so, best Pizza, pays attention to the balance

of saltiness, acidity of the tomato sauce, the fat, and the sweetness,

and texture.

#68 - Nancy Pizza 2026: Sweetness.

I don't think about sweetness in pizza.

Do you think there really is like a scientific nature as to the whole

balance of how those three things work together as it relates to pizza?

#68 Sylvia Pizza 2026: I think it's just kind of what you,

like, what style you like.

I always, if I make a pizza or if I go to get a pizza, I'm gonna

go to someplace that has what I think are premium ingredients, even

after pay a little bit

more.

I just prefer it that way, but I mean, you know, you can go across

the street and get a Donatos pizza.

It's easy.

Bernie loves them and, you know, it's okay.

#68 - Nancy Pizza 2026: Do you think it

makes a difference whether it's cooked in those old fashioned pizza ovens that have

like the fire on top, the the gas fire

ones, or if it's a wood stove one?

#68 Sylvia Pizza 2026: Well I do think that one of, they call the,

pizza ovens that cook it really fast.

#68 - Nancy Pizza 2026: Oh, the ones the expensive ones

That you can do at home, right.

#68 Sylvia Pizza 2026: You know, one of the things about the Detroit

pizza, I, I meant to say this 'cause I I love this description, is

they use these blue aluminum pans.

Have you ever heard of that?

#68 - Nancy Pizza 2026: I never

heard of

this.

#68 Sylvia Pizza 2026: they came from the auto industry somehow, but they,

are aluminum pans, but there's a veneer on them so that there are no stick.

So they're a combination of a, cast iron and aluminum, and aluminum helps you

control the temperature and the cast iron.

keeps the heat,

and it came out of the auto industry.

And that gives a blue sheen.

that's a truly Detroit pizza.

It is cooked in those blue pans.

#68 - Nancy Pizza 2026: Because I've seen the big circular aluminum pans

that you get your pizza served on in like a pizza parlor type of thing.

But I've never seen one that's blue, so

I haven't eaten Detroit pizza.

So, and the other thing too that's interesting about pizza, and I bet

you don't know this, is that if you're making pizza dough from scratch.

We had this debate the other day.

Bob was saying, well, can you just put together pizza?

It's like, no, I can't put together a pizza.

It's gotta sit there for, you know, the dough.

You have to make it and it's gotta sit for 24 to 48 hours.

And he says, why?

And I explained to him, and I double check this in research.

The reason why is, well first because of the rising.

So you need to get that airy so it, it's allowed to get thin and air, you get that

lightness in, in the pizza dough, but it also adds a more tanginess to the flavor.

So you don't have like a blah, it's just bread, but it gives you that

sort of, I guess it's almost like a sourdough flavor, but it's not sourdough,

So you can't have just plain bread pizza.

It's gotta have a little Tang to

it, which is kind of rather interesting.

And then we've got the Pizza Wars.

Pizza wars.

I don't know if they're pizza wars anywhere else in the country

other than New Haven, Connecticut.

There is a big pizza war between New Haven Pizza, Sally's and Pepe's.

and they like who was first and who's the best, and there's always a big

thing, but we have some information.

So there was some.

Research that was done all in the area.

The famous New Haven Battle, pizza Wars, New Haven Pizza was famed for the white

clam sauce with garlic and olive oil.

I still think that clams on pizza is weird.

I'm sorry.

Not a thing for me.

I, just learned a number of years ago through my neighbor Jackie and, her dad,

who s sadly passed away white clam pizza.

Not white clam pizza, but white clam, spaghetti and or pasta and

oh my God, nobody has been able to come up to what Dad, her dad's.

Spaghetti was, And then Sally's Pizza, well, Sally's actually,

they scored these pizza.

Sally scored, got a 9.2 by Dave Porto.

but Frank's Pizza.

Or Pepe's Pizza only got an 8.5.

So that was Frank Peppy And Frank apparently dates back to the

1925, that's Pepe's Pizza, and, and Sally started it in 19 38.

So somewhere around like.

End of World War I, I guess beginning of, you know, just before World

War II breaks out here in the States, it's rather fascinating.

The pizza wars in New Haven.

Very, very much hotly debated.

#68 Sylvia Pizza 2026: What's interesting to me is that.

Restaurants like that stood the test of time.

and then they become a thing and there's a lot of little ones that

probably will never become the thing.

But if you stay in business and persevere long enough, then you

get in the middle of a pizza war and it actually helps everybody.

#68 - Nancy Pizza 2026: And the pizza places kind of like Old World Europe

and you see them a lot in New York and well, you used to, at least in

certain spaces, you're walking by and there's only room to stand up.

It's a long, narrow place and you have all the pizzas lined up and

you decide which one you want.

You get your pizza, you get your soda, and that's it.

And you walk out.

I have never seen anything like that anywhere else in any other city.

Not even Boston or Atlanta or any place else.

It's the long narrow.

You can get one body in there and one body out.

You can walk in, straight, but you

gotta walk out sideways in order to get out

#68 Sylvia Pizza 2026: Yeah.

Now I, like the little tiny like Marco's.

There's this tiny little restaurant in Vail, Colorado, and when we'd

go there, we used to go to Marco's.

Always had to have Marco's.

#68 - Nancy Pizza 2026: The Marcos chain

#68 Sylvia Pizza 2026: No, no, no, no, It was just a local little

place, not part of a chain at

all.

And red checkered tablecloths.

I

mean, it just

looked the

#68 - Nancy Pizza 2026: and it's gotta smell of garlic,

but there is a Marcos

#68 Sylvia Pizza 2026: yeah, I'm aware of that.

Yeah.

#68 - Nancy Pizza 2026: Well, you don't say that with such like, disdain.

#68 Sylvia Pizza 2026: I've never eaten at Marco's and I know one of

the owners and anyway, it's okay.

just have

#68 - Nancy Pizza 2026: Well, I, I went into a Marcos here because I

had never been to a Marcos before.

I'd never even heard of a Marcos till we started talking about this,

and I went to the local Marcos chain and I started to ask about

it, and the girl behind the counter got a little like.

Why are you asking all these questions?

And then I explained, you know, about our show and she's lovely and just opened

up and said, oh, well, I'm one of the family owners and it's a family affair.

they've got two chains here in Spring Hill on, on Brooksville, Florida.

I asked why did they get a Marco's Pizza franchise versus

a Domino's or something else?

Well, first of all, price was one because you've got the franchise business,

but she says it was more than that.

It was interesting that the founders of Marco's Pizza really put family

first into their restaurants and the owners, I thought that was just

a lovely, she was so passionate.

She was just a lovely story about how committed they were to the family

owners and making sure they succeeded.

But more than that, that family always stood first in the Marcos

pizza, and I got that feeling.

I didn't order a pizza.

I ordered a sub because we didn't want a pizza that day.

And It was very good.

#68 Sylvia Pizza 2026: Yeah.

Yeah.

I guess what I have found is there's so many good foods and every region,

every town has some group of them, you know, and everybody kind of gravitates

to one or the other that they love.

here you've got almost overrun with pizza.

Places as most centers are, and Lexington's a center.

And you know, that's kind of interesting too, is some of them

don't make it because there's just

so

#68 - Nancy Pizza 2026: There aren't too many.

That's, that I find fascinating.

It's more beef.

'cause I guess it's, you know, Florida's cattle, but, Pizza.

Pizza.

Pizza.

#68 Sylvia Pizza 2026: beef has gone expensive.

Whoa.

#68 - Nancy Pizza 2026: Yeah.

Well, we make it.

We make it at home.

I don't, little Caesar's Pizza Hut.

I don't, I don't tend to buy, because I'm such a, such a New York pizza snob.

I tend not to buy pizza out

at a

restaurant.

#68 Sylvia Pizza 2026: Yeah, no, I was talking about beef, how expensive

beef.

is.

#68 - Nancy Pizza 2026: Oh yeah, yeah, yeah, yeah.

#68 Sylvia Pizza 2026: top brands though are the, these are the big brands.

These are the ones that you might say aren't family oriented.

I don't know that they aren't.

I don't know.

Everybody starts probably with a family member, some.

#68 - Nancy Pizza 2026: I think so.

#68 Sylvia Pizza 2026: You know, I mean, almost everything, if you

trace it back, along its lines, but Domino's Pizza Hut, Papa John's and

Little Caesar's are probably the most famed ones, and the easiest to get to.

and the ads look so delicious,

#68 - Nancy Pizza 2026: There's always a pizza battle, especially

around Super Bowl time.

You're gonna have it

the pizza box, you always know who's had a party based on how many pizza

boxes are sitting in their trash can.

On collection

day,

#68 Sylvia Pizza 2026: Um,

#68 - Nancy Pizza 2026: in the collection in the box.

Can they drive as you walk

by with the dogs or whatever?

#68 Sylvia Pizza 2026: so you know, there's no greater heritage and

tradition than that of immigrant families that came over here, established

the pizza business, and then we sent it to the rest of the world.

You know, with our versions.

I bet you if you scratch the surface of someone in Malaysia or

something, a New York pizza would be something they know something about,

Or Chicago, Chicago's the other famed one.

#68 - Nancy Pizza 2026: And like you said, pizza isn't just an

American immigrant food story.

It's a story that's revolved around, I'll call it the big pizza peel.

It's appealing story.

A ha ha ha.

Alright, boo bad Nancy.

Next.

Wherever you are this week, may your crusty, crispy, may your cheese be just

right and may you not burn your pizza palette because every meal has a story.

Every story has a feast.

We'll see you soon.

Bye-bye.