Calzone-Garlic Knot Pizza: Pizza or Calzone? || Really Dough?
- Published on Jul 22, 2019
- After a lengthy conversation with the mechanic about pizza, the tire is back on Scott’s pizza-mobile and now, Mark is really ready to get back on the road. And who could blame him? He’s only had pizza to eat for the last 24 hours and he has to get back to his restaurant! But that doesn’t stop Scott from suggesting they try to hit one more pizzeria on his list before going back to Lucali. The pair stop at Joe’s Rotisseria in New Jersey to try Chef Joe Brignoni’s calzone-garlic knot pizza hybrid. Will Mark deem this franken-pizza a pizza? Will Mark and Scott ever make it back to Brooklyn?
What makes a pizza, a pizza? Lucali owner and old-school Brooklyn pizzaiolo Mark Iacono has a strict pizza formula: sauce, cheese, and dough. That’s it. But renowned pizza enthusiast Scott Wiener believes that the beauty of the slice comes from its creative customizability; even if it’s topped with cheeseburgers or constructed with paella. Scott travels all over America to spotlight the country’s most unique pies and make a case for whether these new customizations can, in fact, still be considered a pizza. This time, he’s taking Mark along for the ride on an East Coast road trip to try the craziest concoctions claiming to be pizza... but are they really dough?
Director of Photography
Ede Bell Crowder
Director of Development
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