Extreme Foodies profiles fabulous characters who go to great lengths to satisfy their passion for food. Here, Scott Wiener of Scott's Pizza Tours in New York sheds light on what it's like to live in pizza world—where pizza boxes become art and technology is best used to measure the temperature of gooey mozzarella cheese.
You want me to repeat what you're saying? Just the first word that comes to mind. Mm-hm. Mozzarella. Cheese. But really, like the texture of mozzarella. I mean it's, I can't answer this question because there are several types of mozzarella. You're gonna have to be more specific. Okay. Your ideal mozzarella. Again, I have no answer. [MUSIC] Wendy. Thomas. Thomas. Jeff. Jeff. I want you guys to all sort of line up against this wall I want to show you three pizzerias and each represent a different moment in the evolutionary process of pizza as a dish. I used to take my friends out on little pizza adventures where we drive around for the whole day maybe visit five or six pizzerias and just so many of my friends wanted to do it, we couldn't fit in my car so I rented a bus. I gave myself a birthday party and I drove around and we visited five or six of my favorite pizzerias. Like 30 people in the bus, and that was the blueprint for my tour company that I have now. Point it straight at that cheese, but hold it right up like this. All right, now let go of the button and take a look. Tell everybody what's up. 180. 180 fahrenheit. Safe or not safe? Not. Not safe. I probably spend an embarrassingly large amount of the day talking about pizza. Really, 85% Percent of my waking hours I've probably spent talking about pizza. And if you really followed me around and clocked me it's probably more, but I'm only really willing to admit 85%. This is one of the funniest things ever, is that the John's pizza box has a wood fired oven on it, but it's actually a cold fire oven. My perfect slice is balanced. It's not too saucy. It's not too cheesy. It's not a thick crust, but it's not a thin crust. So every single bite I take is a perfect balance of sweet, salty, smoky, and fruity. This is a pizza leveler. You put it on your car on your car seat. And you set this to the depth of your car seat, so that it creates a level platform while you're driving home with your pizza. This is a home pizza making kit. This box is awesome because it's full color. This is one that I've been waiting for. This one, I don't know why I took this one. I have like 100 of these. My Guinness plaque says that I have 595 boxes and now I've got over 900. I kind of want to call them up and get a new plaque because that number looks kind of wimpy now. [MUSIC] [UNKNOWN] So you want to do it straight off the bottom? Yes Match with the bottom? Yes, justified to the bottom and inch from the left. We're at the City Reliquary in Williamsburg, Brooklyn because I'm doing a New York City pizza box exhibition this month. I think most people look at a pizza box and they see it contains food, and see right through the outside of the box. But when I look at it, and I think when people look at it in a vertical context, they see the history and they see the culture of the pizzeria itself. Maybe our prized piece of the entire show is a box from Spike Lee's Do the Right Thing, which takes place at Sal's Pizzeria in [INAUDIBLE] Brooklyn. And it's great, because you can see right in the shot, there is a Sal's pizza box. When I walk down the street, I'm always looking out for a new box. Earlier today, I almost grabbed one. one because I saw it on a recycling pile. I realized that some guy was, like sleeping under it. One five dot com. One five dot com. Rotate your plate so that the slice you want is right next to your plate. And you're going to just twist it. Once you've done the wrist twist, all you do is the snag and drag. At this point, I've taken over 33,000 People on pizza tours. Sometimes people call me a pizza expert or a pizza aficionado or a connoisseur, but I far prefer pizza enthusiast. I feel like that's more of what I do. I make a leaving being excited about pizza. I don't like to call it a food tour. Because it's not just about visiting pizzerias. Pizza, I just feel like it's this unbelievably communal food, which is why we're all here. I'm Scott Weiner, and pizza helps me communicate with every human that I meet.