Barstool Pizza Review - Denly Gardens Old World Pizza (Weymouth, MA) - video Dailymotion

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El Presidente | Pizza Reviews

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00:00 [MUSIC]

00:10 All right, pizza review time.

00:15 We're at Denley's.

00:17 We're up.

00:18 >> East Weymouth.

00:19 >> East Weymouth.

00:20 I don't know how- >> God's country.

00:22 >> That's what they call it.

00:23 That's what they, as an Abington guy, I've heard that a lot.

00:26 Well, Abing, I should say, I'm a swamp squat guy, but I live in Abington.

00:30 You hear Weymouth called God's country a lot.

00:32 >> I'm gonna let you do your thing.

00:33 I'll be back. >> All right, thank you.

00:33 The coolest one bite everybody knows the rules.

00:35 I don't know how they were getting videoed.

00:37 I don't even know how they know.

00:38 This looks awesome.

00:40 And to be totally honest, I don't know.

00:43 So this was on one of our early pizza routes, but

00:46 it was like a 13 hour route and I was pizzaed out.

00:48 I couldn't do it.

00:49 I don't know how this wasn't top of the list to get back to.

00:52 The inside of it is an instant point to two points, how old school, how bar.

00:57 The fact that they've been around 90 years.

00:59 He showed the grandfather, the dad, all of it.

01:02 Is this your spot?

01:03 >> My dad's.

01:03 >> Got it.

01:04 So all the way through?

01:06 >> Yeah, 1933 here.

01:07 >> Yeah, I saw it.

01:09 >> Great grandfather, grandfather, my father, me and my two brothers.

01:13 My dad's still running the show.

01:15 >> I love it.

01:16 >> My dad owned a baseball car shop in the 80s into the 90s.

01:18 >> Of course.

01:19 >> And this- >> Who was the name of it?

01:21 >> This was all on the wall at the shop.

01:25 So we turned this into a little man cave.

01:28 >> I love it.

01:29 >> Major vibe points, major vibe points.

01:32 Let's see if the pizza can deliver, cuz this could be huge.

01:34 So thin, and he didn't remake it.

01:37 It cracked, which is great.

01:39 Little bread underneath it.

01:41 One bite, everyone knows the rules.

01:43 Denali's, Eastwayman, God's.

01:45 [SOUND]

01:55 Crackle thin.

01:58 >> Score, Dave.

01:59 >> Figuring it out right now.

02:01 >> Hope you got the garlic pizza.

02:02 >> I didn't, we went straight cheese.

02:05 I love that family just rolling in at noon on a Sunday.

02:10 Okay.

02:11 [BLANK_AUDIO]

02:15 >> How was the undercarriage?

02:16 >> It was good.

02:17 I was about to give my whole spiel.

02:21 He's here, I don't care, I'm going to do it.

02:22 >> Yeah, no, obviously I'm going to see it.

02:25 So- >> The fact, but sometimes-

02:26 >> Everyone does cry about the grease,

02:28 the olive oil.

02:29 And I was like, that's extra virgin olive oil.

02:31 >> That's what everybody says.

02:32 >> From the rim end.

02:32 We don't just put grease on it for the sake of putting grease on it.

02:35 >> Literally every single pizza maker in the world, when I say,

02:38 there's a little grease on top and could use the paper towel, say what he just said.

02:42 It's like, it's not fucking grease.

02:43 It means where real olive oil, sometimes real cheese,

02:46 I feel like whatever they're saying, they're like, you're an idiot.

02:49 They say what they say.

02:50 Having said that, I do like it a little drier.

02:53 And when we almost came here before, that was the only thing.

02:56 They're like, it's a little greasy for what I'm going to like.

02:58 I think everything considered, so all that does,

03:03 yours from this slice gets crispier as you eat it.

03:06 >> Exactly.

03:07 The top is a little plump and then down it gets crispier.

03:09 So I like towards the crust bites more.

03:12 >> Yeah, I know you guys just jumped into auto and you were trying to like.

03:15 >> Yes.

03:16 >> They splashed like light cream or heavy cream on it.

03:19 >> Yeah. >> Instead of.

03:21 >> Auto I didn't like.

03:21 Auto I didn't like.

03:24 >> Okay.

03:25 >> Right, that's the one that was in me.

03:26 >> I'm two for two, one for two there.

03:27 I loved it the first time.

03:29 I was like, don't tell anyone, but I'll be back.

03:32 And then the second time I was like, all right, well,

03:34 I still gotta give it a third try, but.

03:36 >> So you're getting five points all the way up.

03:39 I'm going to put this on my must hit list.

03:41 Like if you want to do pizza in Massachusetts,

03:43 you have to come here because of the history, the vibes of it.

03:46 Which is a true bar pizza.

03:48 Like we did a place yesterday, Crisp's, that said bar pie without the bar.

03:53 Which was interesting.

03:53 So it didn't have your vibes to it.

03:55 >> Like think of the characters that have walked into this place.

03:58 >> That's what.

03:59 >> The history back here.

04:00 >> That's what I love.

04:01 >> This is an iconic spot.

04:02 There's no bar stools here.

04:03 Standing room only, I mean, you know.

04:05 That's what I love.

04:06 And if you hear the crunch, he is getting the crunch towards the bottom.

04:09 He's not getting the top.

04:10 Having said it, I'm putting it all together in a little ball.

04:13 They can roll and dribble.

04:15 A little 8.1 on Denny's.

04:18 You're not happy with that.

04:19 That's a big score.

04:20 >> I'm happy.

04:21 >> That's a big score.

04:22 >> I'm into it, man.

04:23 I appreciate it.

04:23 >> Like I said, I think what people are saying is right.

04:26 I would prefer it a little less floppy.

04:29 The top is still great.

04:30 An 8.1 is an 8.1, period.

04:32 >> You want a little less floppy?

04:34 >> Yeah, I like it.

04:35 >> So I like if you hold it, it doesn't even fall.

04:37 >> Sure.

04:38 Like I was doing research development when I was at Santafio's the other day, and

04:42 I'm talking to the guy, and I'm like asking him.

04:44 >> There's drops.

04:44 >> So that's our 16.

04:45 We do a 16.

04:46 And then theirs is a 14.

04:47 So I'm asking him, what's a 14 inch pizza?

04:50 How much dough do you use?

04:52 He uses 11 ounces of dough.

04:53 >> So you got.

04:54 >> That's 10 ounces of dough, and that's a 16.

04:56 So obviously it is going to drop a little bit.

04:59 >> Yeah, no, it's all different.

05:00 But like I said.

05:01 >> So they're, yeah, they're- >> Golden, well, this is very good.

05:04 I won't change anything you're doing.

05:06 You have an iconic spot.

05:07 But like, so my favorite style is New Haven.

05:10 >> Yeah, yeah, yeah.

05:11 >> That shit's- >> Yeah, we've gone there and-

05:13 >> Sally's Pizza doesn't do it.

05:14 Like you can shake it and- >> That's where we got our recipe for

05:17 our clam pizza.

05:18 >> Thank you.

05:19 Yeah, so everything all together, I love it.

05:22 And bar pies are different.

05:23 These are, this is like, you see a lot of bar pies that,

05:26 like what you're saying, aren't as big as this.

05:28 This is like almost a regulation pizza, bar style.

05:31 >> Sure.

05:31 >> Now this one was better.

05:34 I went to the bar for this one.

05:36 >> So here you are- >> Did that change?

05:37 >> Facebook yesterday to come here.

05:39 >> Come here?

05:40 >> Come here. >> What do you think I scored it?

05:41 >> [APPLAUSE]

05:46 >> See, I ate it here when I,

05:47 I've never, I usually don't get it out of the box.

05:50 Here, I gave it, I gave it like, I think a 9-1.

05:55 >> 9-1.

05:56 >> But I would say on your score, say 8-4.

05:59 >> 8-1.

06:00 >> 8-1. >> So close.

06:01 >> Well, the last slice he just had,

06:02 he said he had to go back and bump it up a little bit.

06:04 It went from 8-1 to what?

06:05 What's the final score?

06:06 >> That bite would have been like an 8-2.

06:08 >> So there it is.

06:09 >> [LAUGH] >> It's 8-2 now.

06:10 >> 8-1's a great score.

06:11 >> It's an amazing score.

06:12 >> That's not the goalmaster.

06:13 >> It's awesome meeting you, man.

06:13 I gotta get back in there.

06:14 >> Yeah, you too.

06:15 Great spot.

06:16 Yeah, yeah, of course.

06:18 >> I appreciate it, man.

06:19 This is like, this is huge.

06:20 [MUSIC]

Barstool Pizza Review - Denly Gardens Old World Pizza (Weymouth, MA)

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