Barstool Pizza Review - Wizard Hat Pizza (Brooklyn, NY) - video Dailymotion

One Bite Pizza Reviews

El Presidente | Pizza Reviews

Transcript

00:00 [MUSIC PLAYING]

00:14 -I can't hear you.

00:15 I don't know if the sound's not working, but he's going to

00:18 literally die.

00:19 -Yes, that's us.

00:20 Thank you very much.

00:21 -Do you want some plates or anything?

00:22 -No.

00:23 Which one's which?

00:24 -Tomatoes on the top.

00:25 -All right.

00:26 What--

00:26 -Cheese is on the bottom.

00:27 -What one are you guys more known for?

00:30 -I would say that the cheese pizza is definitely--

00:33 -The go-to.

00:33 ---more popular, yeah.

00:34 -All right, cool.

00:34 Thank you very much.

00:35 How long have you guys been here for?

00:36 -Here for six months, and then in the neighborhood for

00:39 almost three years.

00:40 -So you had a different location?

00:42 -I started at a friend's bar and restaurant, and we started

00:44 really small, and just now starting to have some real

00:48 growth.

00:48 -All right, cool.

00:49 Thank you.

00:50 -Yeah, so that's our system.

00:51 It's all on top.

00:52 You pre-order and pick up, like you saw, at 515.

00:55 We have it ready.

00:56 Like, if not right then, maybe a minute or two early, or

00:59 maybe five minutes later.

01:00 -So order it online.

01:01 Get your slot.

01:02 This woman swears by you.

01:03 -I do swear by it.

01:04 I live around the corner.

01:06 -Oh, nice.

01:06 -I love it so much.

01:07 Honestly--

01:07 -Phil, are you picking up?

01:08 -Yeah, for me.

01:09 -Me and you?

01:10 It's all set.

01:10 -OK, cool.

01:11 -I'll bring it out.

01:11 -OK, thank you.

01:12 -And we are going to do this pizza review.

01:14 So we're at Wizard Hat.

01:15 You heard them say it.

01:16 They've been here about six months.

01:18 Said they had a storefront somewhere else.

01:20 I couldn't really understand that.

01:21 You order online.

01:22 You get your pickup window.

01:24 I saw this on a list, because I'm in New York.

01:26 I'm like, where can we go that we haven't tried?

01:30 We booked our whole trip around Wizard Hat.

01:32 I actually don't even know where we are.

01:34 I know we're in Brooklyn.

01:35 Flatbush?

01:36 -No, I play Leopard's Garden.

01:38 -Leopard's Garden?

01:39 Near Leopard's Garden.

01:40 The pizza looks great.

01:42 I'm sorry, what was your name?

01:45 What was your name?

01:46 -I'm Neen.

01:47 -Neen?

01:48 -Neen, hi.

01:49 -So Neen has built this up.

01:51 Says it's the best pizza in Brooklyn.

01:52 And she's tried all the places we've gone.

01:54 -It's the best.

01:55 I promise.

01:55 -There's a lot of--

01:56 -I swear.

01:57 -You're putting a lot of pressure on me.

01:58 -You're going to love it, I promise.

01:59 -I hope.

01:59 I mean, now you've built up the pressure.

02:01 -OK, actually, just kidding.

02:02 -That's a great looking slice.

02:04 I don't know how dark it is right now.

02:06 Is it too dark to even see?

02:07 But it's a good undercarriage.

02:10 It's a good looking slice.

02:11 All right, see what we've got.

02:12 Did Neen live up to the hype?

02:22 OK, we have an interesting thing coming up.

02:25 Great.

02:30 But I like the parm on top.

02:32 I would have requested no parm if I knew

02:34 they were going to drip that on top.

02:36 But the texture of the cheese and the pizza is great.

02:40 But see it?

02:42 They parmed it.

02:43 And I'm not a huge parm fan.

02:45 So that puts me in a quandary.

02:46 Because that's the only thing I don't-- I would just

02:49 prefer a parm-less pizza.

02:51 So if you're coming, there he is.

02:54 So I love it.

02:55 Did you hear what I said?

02:57 I don't like parm.

02:59 So does anyone ever call up?

03:00 Because I love this, but I didn't like parm.

03:03 -It's pecorino.

03:04 -Pecorino.

03:04 -Pecorino Romano, but I get you on the hard finishing cheese.

03:09 -No, what I'm tasting is not the white there?

03:11 -Yeah, that's pecorino.

03:12 -Oh, pecorino.

03:13 -Well, yeah, we finish it with pecorino Romano.

03:15 -Because I love everything about it.

03:17 I just have that not be on it as a topping.

03:22 So I don't know how to score it.

03:23 Because everything about it would be like a low, mid-8,

03:26 which is obviously huge.

03:28 But for my taste, that's the one thing the pecorino, which

03:31 I always call parm-- maybe I've been calling pecorino parm

03:34 my whole life, I don't really know.

03:35 So I don't know what to do.

03:40 Because it's a great pizza.

03:42 And it's crispy, and it's fresh, and the bread is great,

03:44 and everything's good.

03:46 But it's getting me with the pecorino.

03:47 So I'm going to go 7.9.

03:49 But if I reordered this and re-ate it and just said,

03:52 can you not put the pecorino on, it would be like an 8.3.

03:55 So do that as you will, and decide if you like pecorino.

03:58 I assume the tomato pie is not going

04:01 to have the pecorino on it, right?

04:02 -No, yeah, that's like our vegan-friendly option.

04:05 But a lot of people adversely add pecorino to this one.

04:08 -Yeah, that's--

04:08 -Which is great.

04:09 Totally different.

04:09 -That's just like-- so all right.

04:12 This is going to be way more up my style.

04:14 [SIZZLING]

04:17 8.2.

04:20 Easy.

04:21 -Yeah!

04:21 -Whoo-hoo!

04:22 -Whoo-hoo!

04:23 -Whoo-hoo!

04:24 -The tomato, which I like.

04:26 But if I had this to do all over again,

04:29 I would do cheese, no pecorino place.

04:32 It's great pizza.

04:33 No doubt about it.

04:35 The wizard hat, take that into account.

04:38 If you're a pecorino/parm, I'm not convinced

04:40 it's not the same thing.

04:41 Think about that when you order.

04:42 Pizza's are made great.

04:43 Zero flop, great crisp.

04:47 It's just what you want on top of it.

04:48 So there you go.

04:49 That's a review of wizard hat.

04:50 -Yeah, this is Camilo's, Roman-style fermented crisp.

04:55 A lot of black people--

04:56 -How's Romano?

04:57 -Camilo.

04:58 -Camilo.

04:59 -How do people talk about that?

05:02 -All right.

05:02 Really good.

05:03 All right, we'll give that a shot.

05:04 -It's-- they go for two days fermentation.

05:07 -Where is it?

05:07 -Blocked that way, it's on the north end, right here.

05:10 -OK.

05:10 -Camilo's.

05:11 -Camilo's.

05:12 -All right.

05:12 -And it's amazing.

05:14 -Roman-style?

05:14 -Roman-style.

05:15 -I like Roman.

05:15 -Yeah, they're legit.

05:16 -All right, thank you.

05:18 (whooshing)

05:20 [WHOOSH]

Barstool Pizza Review - Wizard Hat Pizza (Brooklyn, NY)

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