Barstool Pizza Review - Sasso's Coal Fired Pizza (Torrington, CT) - video Dailymotion

One Bite Pizza Reviews

El Presidente | Pizza Reviews

Transcript

00:00 [MUSIC PLAYING]

00:03 Austin, I wish you didn't walk out in front of me

00:21 where I had sassos, because I cheated.

00:24 I opened the box.

00:26 And I literally-- I opened the box, and I go, oof.

00:29 Because if you know--

00:32 a lot of people at home do know.

00:34 They know exactly how I'm going to feel when I look.

00:36 See?

00:37 I mean, god damn.

00:43 That looks so good.

00:45 Now the question is, the next-- all right, part one

00:48 of the puzzle has like--

00:50 you've advanced past stage one.

00:51 We're at sassos, by the way, in Torrington.

00:54 Part two, is it going to keep its integrity

00:57 when I pick it up?

00:58 Am I going to pick it up?

00:59 Is it going to be like, no flop zone?

01:01 Yes, but not where now--

01:07 like, looking at it, I thought it was like a 9-3.

01:10 Now picking up, I think we're looking at the 8's.

01:13 It almost like, underneath, seems

01:16 like it almost has a little bit of a Neapolitan undercarriage,

01:20 which is why probably I didn't get that amazing like, just

01:25 firmness that makes me--

01:26 makes Davey go crazy on the inside.

01:29 Here we go, sasso, one bite, everybody knows the rules.

01:31 That's still a--

01:32 I mean, this piece could strut its ass down the runway,

01:36 and I would be one of those guys like, cocking my head

01:38 to look at her ass.

01:39 One bite, everybody knows the rules.

01:41 Really good.

01:47 It's definitely being made with a type of bread

01:50 that is floppier.

01:52 Like, again, it's all preference.

01:54 This game is all preference.

01:55 It doesn't have that--

01:56 I thought it was going to have the New Haven like,

01:58 super firm undercarriage, super firm grasp.

02:01 It doesn't.

02:02 Man, what a tough one to score.

02:15 [CROWD CHATTER]

02:19 Great flavor.

02:30 Like, great-- I'm going to go eight one.

02:33 If this was firmer--

02:36 I don't even know if firm is the right word.

02:39 If he used a different bread, if it was like,

02:41 a crunchier, crisper, this is mid-eight.

02:45 It's very hard to get into the eights

02:47 with this type of texture.

02:50 But the way it's cooked, the sauce, the cheese

02:55 are all super flavorable.

02:57 So yeah, it's an eight one.

02:58 Sosso's, Torrington, an unusual eight one for my scale,

03:01 but nonetheless, an eight one.

03:03 So there you go, Sosso's.

03:04 That's a review.

03:06 I'm so curious what that is.

03:09 I think it is like a version of Neapolitan.

03:11 Yeah, I'm comfortable.

03:16 I can live with that.

03:16 It's a good score.

03:17 Eight one, Sosso's, review, done.

03:19 I got to add, this is a unique piece.

03:22 I feel like I haven't had one that tastes quite like this.

03:27 I was expecting it to be like a much firmer--

03:30 this almost feels to me like a Neapolitan underneath.

03:35 Like, it's a combo.

03:37 I felt like it was going to be--

03:38 I gave a great score.

03:40 But I was more curious what you're doing.

03:43 It's a different style.

03:44 Most of the time, you see the charcoal cooked like that.

03:47 You're getting the New Haven super, like, super crunchy,

03:49 super firm.

03:51 This is lighter.

03:52 Am I right about that?

03:53 Maybe a little.

03:55 A lot of times, it depends on different stages of the oven,

03:57 too.

03:58 So like, today's Wednesday at 3.

04:00 We don't have that thing gripping,

04:02 because it would get out of control.

04:04 And then we don't have the level of business

04:06 until later on tonight.

04:07 So we open at 3 o'clock.

04:09 So we keep it tame until a little bit later,

04:12 and then we start amping it up.

04:15 But on the weekends, too, when you're doing a few hundred pies,

04:18 it's--

04:19 But even though--

04:20 whatever, I'm talking to a pizza guy.

04:22 But I'm saying, even that looks like a different undercarriage

04:26 than I was expecting.

04:26 I loved it.

04:27 I loved it.

04:28 It gave a great score.

04:29 It was different than I was expecting.

04:31 Usually, I don't see that bottom with this top.

04:33 But it's really good.

04:35 We use a bread-baking flour, bread-baking tap.

04:38 So maybe that's it.

04:39 I mean, I don't know.

04:39 We could maybe cook it a little longer.

04:41 You got pretty much the first pie of the day,

04:43 so the oven was as clean as you could imagine.

04:45 Yeah, I don't think it's that.

04:47 Like, that's a different under than--

04:53 Plus, too, when you cook a lot of pies in there, too,

04:57 you get a nice base of all the pies that were previously.

05:01 You get a little bit of ashiness in there.

05:03 I mean, I loved it.

05:04 I loved it.

05:05 I just-- it was different.

05:06 It was different than what I'm having.

05:08 So anyways, well, it's nice.

05:10 I was curious.

05:10 That's why I wanted to come back in and ask.

05:12 Thank you, man.

05:13 Thank you.

05:14 Picture of--

05:14 It's a new horse.

05:15 What do you mean, you got my picture of?

05:17 Right here.

05:19 Yeah.

05:19 Did you see Dave get Matt or Mike?

05:25 Critic?

05:25 Is that what I'm-- that's the--

05:28 No, I just printed it off the line.

05:31 But it's a good picture.

05:32 Yeah.

05:33 It's as good as I want it, so I'll take that.

05:35 Cool.

05:38 Thanks.

05:38 Yeah.

05:38 Nice meeting you guys.

05:39 Yeah, take care.

05:40 What did we get, boss?

05:41 I don't know.

05:42 It was good.

05:43 You'll be happy.

05:44 You'll be happy.

05:46 (whooshing)

05:48 (whooshing)

Barstool Pizza Review - Sasso's Coal Fired Pizza (Torrington, CT)

Category

Transcript

Recommended