Big Food Bucket List Season 2 Episode 4 In Pizza We Crust

In this episode of Big Food Bucket List season 2, titled "In Pizza We Crust," host John Catucci takes viewers on a delicious journey through the world of pizza.

Catucci starts his pizza adventure in Brooklyn, where he meets pizza-maker extraordinaire Scott Wiener, who takes Catucci through the history of pizza and explains how ingredients and techniques have evolved over time. The duo then head to a local pizzeria, where they sample some of the best pizza in Brooklyn, including a pizza with fresh basil, garlic, and pecorino Romano cheese.

Next, Catucci travels to Chicago to try deep dish pizza, a style of pizza that originated in the windy city. He visits Lou Malnati's, a famous pizzeria known for its buttery crust and thick layer of cheese and tomato sauce. Catucci dives into a slice and is blown away by the richness of flavor and the sheer size of the pizza.

The show then takes viewers to Naples, the birthplace of pizza, where Catucci meets with master pizzaiolo Enzo Coccia. Coccia explains the importance of using high-quality ingredients and demonstrates how to properly stretch and cook pizza dough. Catucci and Coccia enjoy a classic margherita pizza, made with San Marzano tomatoes, mozzarella di bufala, and fresh basil.

After Naples, Catucci heads to Rome to try pizza al taglio, a rectangular, thick-crust pizza that is sold by weight and sliced to order. He meets with renowned pizzaiolo Gabriele Bonci, who introduces him to unique toppings like smoked ricotta cheese, pistachios, and truffle oil. Catucci dives into a slice topped with eggplant, ricotta, and tomato, and is amazed by the explosion of flavors.

The show then takes viewers to Japan, where Catucci tries a completely different style of pizza. He visits Pizza Studio Tamaki, a pizzeria that uses a blend of Italian and Japanese ingredients to create unique pizzas. Catucci tries a pizza topped with fresh seafood, seaweed, and bonito flakes, and is impressed by the combination of flavors and textures.

Finally, Catucci heads back to the United States to try Detroit-style pizza, a style that is gaining popularity across the country. He visits Buddy's Pizza in Detroit, where he tries a rectangular pan pizza topped with pepperoni and cheese. Catucci raves about the crispy crust and the perfect balance of cheese and toppings.

Throughout the episode, Catucci meets with passionate pizza-makers and learns about the history and culture of pizza around the world. He tries a variety of styles and toppings, from classic margherita to unique combinations like smoked ricotta and truffle oil. Viewers will be inspired to seek out their own pizza adventures and discover the amazing world of pizza.