October 1, 2023 • 12 mins
Welcome back to the Served! podcast, Canberra's favourite foodies podcast!
On today's special, bonus episode;
- Mick takes his girlfriend Amber along to a Pizza Masterclass held by Alex the Pizza Guy at 3rd Space in Hackett!
- What did Mick and Amber think of the masterclass? From kneading, to topping, to cooking and to tasting - it had it all!
- Mick wants to know why Alex is giving up his famous pizza dough recipe and technique!
- How did Mick and Amber's dough hold up the next day when actually making a pizza?
Â
Served! Instagram page: https://www.instagram.com/served__podcast/Â
Alex the Pizza Guy website: https://alexthepizzaguy.com.au
3rd Space website: https://www.3rdspacecanberra.com.au
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Laura.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing.
Speaker 3 (00:04):
I hope you're hungry.
Speaker 1 (00:05):
This is this serfs podcast. Hello and welcome back to
the Serf Podcast, where we are serving you up a
ton of great footy recommendations here in Canberra. I am
your host, Mick Carojuana, and I have a special episode
for you today because I was invited to a pizza
masterclass with Alex the Pizza Guy out at his restaurant
(00:27):
Third Space in Hackett. I went along with my lovely
girlfriend Amber, and poor boy, was it an experience. I'm
one hundred and ten days in to my dueling go
where I'm learning Italian, but I think I learned more
in the three hours that I spent with Alex than
I have in those near on four months. Amber and
(00:48):
I are going to talk about our experience at the
pizza master class after the event. I also have a
little chat with Alex as well, plus my honest review
on our homemade dough after we cook. It is all
on the way on this special episode.
Speaker 3 (01:02):
I've served.
Speaker 1 (01:09):
Alrighty, So I've just finished the Alexi Pizzaguy Pizza master
class at Third Space here in Hackett.
Speaker 3 (01:16):
Started at one o'clock ended at four.
Speaker 1 (01:18):
I am full to the brim with pizza, but also
I am tired from all the doughmaking as well. But
I didn't do it alone. I am joined for the
first time making a serve podcast. Deboo is my beautiful
girlfriend Amber, Amber.
Speaker 2 (01:32):
Welcome, Thank you, thanks for having me.
Speaker 3 (01:34):
Were your thoughts overall on the Pizza master Class?
Speaker 2 (01:38):
I thought it was really good. I'm not someone that
cooks anything difficult very often, but it was very clear
instructions and I feel confident that I could go home
and take what I've learned today and do it myself.
Speaker 1 (01:52):
Yeah, and implement it. And it wasn't as hardcore and
full on as it is. I mean, Alex is a master,
so he made it look a lot easier, but the
rest appears simple and the technique is simple as well,
that if you can easily.
Speaker 3 (02:03):
Do it at home.
Speaker 1 (02:04):
When we got in, there was a grazing board. Also
comes with endless complimentary drinks as well, plus the grazing board.
Like I said, and then later on you get to
try the pizza and we got some Canoli's and some
Natella Doballs and they were phenomenal. You are sat with
a bunch of other people. So there's about there's like
ten in the class, maybe a bit more. And you
(02:24):
start and you're sitting there, and in the beginning you
do feel a little bit awkward because you're like, well,
now I need to talk to these people.
Speaker 3 (02:33):
But it feels like a big Italian family.
Speaker 1 (02:36):
You've got food everywhere, you've got drinks, and you start introducing,
you start talking, and you go from there, and it
honestly makes the class a whole lot better. You feel
like you are doing it with a group of people
that you know, rather than just a few randoms.
Speaker 3 (02:48):
I guess you could say.
Speaker 2 (02:49):
Yeah, as a shy girl, I was a little bit
nervous when I realized we were going to be all
doing it together. But I actually think it was a
lot better that way, because you make bombs with people
and it does feel like you've got your Italian family
cooking with you.
Speaker 1 (03:04):
And then also when you're all making mistakes, when you're
making your pizza dough, you're all having a laugh. You're
not really that getting it, getting that embarrassed because you're
all stuffing up a little bit along the way. It's
also really exciting just to see how passionate Alex is
about his cooking and about the dough, and about his
secret recipe as well. I'm shocked that he told all
of us about his secret recipe. I do ask him
(03:26):
a question in a minute about why he does that.
But it's nice to know this sort of Italian secret
that then, like we said, you can.
Speaker 3 (03:32):
Go and implement it at home.
Speaker 1 (03:34):
I want to shout out to Katrina and Caitlin who
sat with us at the start when we had the
grazing boards. Great company, fantastic people. I hope to see
him again, share a few wines and maybe make some
pizza dough with him, because they were a hoot. And
I don't say that about many people. I don't say
people are a hoot all too often. Why are you
looking at me?
Speaker 4 (03:55):
Like?
Speaker 3 (03:56):
Should I not introduce hoot into my vocabulary?
Speaker 4 (03:58):
No?
Speaker 3 (03:58):
Who is good? I don't trust you.
Speaker 1 (04:02):
Alex has a special sort of style. It's called Alex
style pizza dough. So we're learning his special technique, not
just a stock standard one that most sort of fast
food takeaway pizza places do.
Speaker 3 (04:14):
And it was also quite interesting to know.
Speaker 1 (04:15):
That Italian flower is better than Australian flower as well.
Speaker 3 (04:20):
It's a lot more lighter, I think, Alex said.
Speaker 1 (04:22):
But it's also better for making pizza because shock me,
Italians make pizza better than Australian, so you've got to
get that sort of.
Speaker 3 (04:28):
Flower in the kneading though.
Speaker 1 (04:30):
The making the dough, putting the ingredients together a bit tough,
but it was fun.
Speaker 3 (04:35):
But the kneading, oh boy, it was tough.
Speaker 2 (04:38):
I think that's where it was good to make bonds
with the people we were with, because we're all kind
of paying each other out, like you'd make fun of
your siblings trying to learn how to cook. Everyone's like,
oh no, look at the way you're doing it.
Speaker 1 (04:52):
But it was more like physically demanding, which I was
shocked about. Like I got two minutes in and I
was like, oh, Alex, how long do I have to
go for? And he's like, this is a ten minute process,
and I went war hot. But then we also always
had to yell out yes, chef, so I did kind
of feel like I was being taught by Gordon Ramsey.
Speaker 2 (05:08):
He was very helpful though he would come around. He
helped pretty much everyone get theirs started, which was really nice.
I was a little bit nervous about how to approach mine,
but once he got it started, I felt like I
was fine to keep going.
Speaker 1 (05:19):
And you get to take the dough home as well
to then use either that afternoon or the day after
if you want to let it rise a little bit
more and make pizza at home, which I'm very excited
about because the end product is fantastic. I mean, I'm
probably not going to be able to replicate what he
does here, but the pizzas at Third Space gorgeous. What
(05:40):
Alex and the team does here is fantastic. You need
to come out to hack it. If you can't go
to one of the Pizza master classes, which I do
highly recommend you do. Definitely just come and try the
pizza out because it.
Speaker 3 (05:50):
Is made without love.
Speaker 1 (05:51):
It is made like a true It is made like
if you were in Italy, even though you're just up
the road from Civic. So it is fantastic coming Check
out third Space, search Alex the Pizza Guy on Facebook
and Instagram, go to the Pizza masterclass learn how to
make said pizza and but do you want to add
anything before we go?
Speaker 2 (06:09):
Alex also said he's going to send us a recipe
that we can follow at home because there was lots
of information, but he's going to reiterate it so that
when we do make it at home it's not a
complete fail.
Speaker 1 (06:19):
Yeah, exactly, And we can make said dough again at home.
Speaker 3 (06:23):
You just don't have Alex in your ear, which.
Speaker 1 (06:27):
Kind of liked, kind of it felt nice, it felt comforting.
The Jesus Christ of pizza.
Speaker 2 (06:32):
He actually referred to himself as the God of pizza. Oh,
and the dough was the.
Speaker 3 (06:38):
Jesus Dough is the Jesus Christ. Oh, okay, here's the God.
Well up next.
Speaker 1 (06:43):
I do actually interview him and ask him a couple
of questions, but word a warning, I do call him
the Jesus Christ of pizza, So I've got that wrong.
I'm here with the Jesus Christ of pizza making. He
doesn't call that himself, but that's what I want to
start calling him. Alex the pizza guy. Alex, how are
(07:03):
you mate?
Speaker 4 (07:03):
I'm good, mate, how are you?
Speaker 1 (07:05):
I'm after your pizza masterclass. I'm fantastic. That was such
a It was a pleasure to come. It was awesome
to learn so much. I want to know, though, how
long have you been the pizza guy for?
Speaker 3 (07:15):
Though?
Speaker 5 (07:16):
The pizza guy the business. I've been for seven years,
but I've been at pizza make. I had my first
shop in Isaacs when I was twenty two, twenty three
years or maybe twenty four, So I've been making pizza
for about twenty years.
Speaker 1 (07:27):
And your Italian family, so it's always just like grown
up being around pizza, hasn't it?
Speaker 4 (07:31):
Pizza? Simple food, family, all that sort of stuff.
Speaker 1 (07:35):
So how come you've now decided let's do a pizza
master class? Why are you letting people in into your
special secret dough recipe?
Speaker 4 (07:43):
Because I think a lot.
Speaker 5 (07:44):
Of these trades now as we get older and the
new generations come in, I think a lot.
Speaker 4 (07:48):
Of the trades are getting lost.
Speaker 5 (07:49):
As Italian parents, we used to get toward all these things,
and I think as the generations grow older and older,
we're not teaching our kids are teaching people how to
cook like this coming a very TV dinner sort of
a So I want to continue to keep it going.
Speaker 1 (08:05):
Yeah, So it's like you are everyone's non up and
you want to pass the recipe down.
Speaker 4 (08:09):
One hundred percent. That's exactly what I am.
Speaker 3 (08:11):
What do you not nor? No?
Speaker 4 (08:12):
Sorry?
Speaker 1 (08:13):
What do you want people to learn when they come
to one of your pizza master classes.
Speaker 4 (08:17):
I want to learn.
Speaker 5 (08:17):
I want people to learn that it's not all just
about flower water.
Speaker 4 (08:20):
And yeast, and it's not as easy as what everyone
thinks it is.
Speaker 5 (08:23):
There's a science behind it, there's passion behind it, and
you know you've got to do it with love, so
you know, and I think a lot of people found
that today that you know, I can keep talking about
it forever and ever.
Speaker 3 (08:33):
Yeah, it's what you're passionate about it.
Speaker 1 (08:35):
And it's good to see, not only just from how
you talk about it, but it's how you make the
pizza and how you just teach people.
Speaker 3 (08:40):
It's not like we're all sending they're confused. It was
fun to learn.
Speaker 1 (08:44):
It was I won't say easy, because you are a
master and you make it look easy. And I'm still
tired from all the needing that we did and that
was only what ten minutes if that? But thank you
so much, thank you. Before I do go though, what's
the best pizza topping? What's your favorite pizza topic too?
Speaker 4 (08:59):
Mine is very very sick.
Speaker 2 (09:00):
People.
Speaker 5 (09:00):
We do a we do a potato and Italian sausage.
It's on a white base, on a tomato base. It's
called pizza bianca and for me, it's very very simple,
very clean flavors. As I said, our pizza is not
very complicated, so the simple flavors are better for me.
Speaker 1 (09:15):
I mean, I've already had a lot of pizza, but
maybe I'm going to get one of them to go
before i leave.
Speaker 3 (09:18):
Also, by the way, your deserts.
Speaker 1 (09:20):
That canoli and the nattella do balls phenomenal.
Speaker 4 (09:25):
Mate, Thank you mate. Yeah.
Speaker 5 (09:26):
That it's a recipe that I developed over in Italy
four years ago. My cousin taught me. So it's just
taking our pizza dough and doing other things with it.
Speaker 3 (09:36):
We'll keep it up for the listeners.
Speaker 1 (09:38):
Is there anything you want to tell them about coming
to experience it?
Speaker 5 (09:42):
If you come to Third Space, you're going to experience
number one. Are very passionate walking around. Owner that comes
and talks to you, not afraid to give away secrets if.
Speaker 4 (09:52):
You want to try and open a business, and good
luck to you.
Speaker 5 (09:55):
But and you know, what you see is what you
get with us, you know, so you get honesty and
you get simple, pure food.
Speaker 1 (10:08):
Okay, So I am recording this Sunday night after Amber
and I cooked up our pizza dough and made pizza
for my fam. I also do apologize to my family
if I'm talking too loud right now and they can
hear me while they're trying to go to sleep. Sorry,
not sorry. First thought though, well, look, I thought we
both screwed it up royally.
Speaker 3 (10:28):
Our dough was just.
Speaker 1 (10:29):
Not stretching the way that Alex's was the day before,
and a few of my bases actually got holes in it.
And I did try and pinch and clothes, but it
just I just couldn't get it. And I was just like,
oh man, I really want to give up. I actually
told my mum, Hey, maybe you should go down to
the shop and buy some store board dough. But thankfully
we persevered, both Amber and myself, and.
Speaker 3 (10:50):
It actually didn't turn out half bad.
Speaker 1 (10:52):
It was quite all right. Wasn't very circular like when
you look at your typical pizza. It was quite rust
We could say, oh, there's a word I'm looking for.
Unique is a word, hey, Siri, what's a word that
doesn't mean circular as an adjective.
Speaker 3 (11:13):
Circular means of a circle. No, I know that. Do
you want to hear the next one?
Speaker 4 (11:19):
No?
Speaker 3 (11:19):
I don't, No, No, No, it's okay.
Speaker 1 (11:21):
Let's go with the word abstract, then yeah, our pizzas
were quite a bit abstract, well, the bases were, but
it still did the job and it's still cooked through,
and I think having that sort of homemade dough made
it taste way better than anything store board one, regardless
of the shape. Also, I went and bought some fresh
(11:41):
ingredients and I made a few pizzas inspired from Alex's
catering menu as well, like I made a margarita, also
made a capricosa, and oh it was his two meets
as well, which was just mozzarella, the tomato, bass and
then ham and then salami as well. Gorgeous, simple, but boy,
it was fantastic all in all, some great quality tasting
(12:06):
pizzas that were made even better knowing that I made
the dough and that I was inspired and I got
to watch someone as talented and passionate like Alex make
it the day before, because.
Speaker 3 (12:16):
It really inspired me.
Speaker 1 (12:18):
Although I did wish that Alex did cradle me like
Patrick Swayze and Ghost when I was kneading my dough.
Like I said, it was quite a tedious task and
I felt like I could have learned more, but that
is a service. He wasn't offering, So maybe you look
at that in the future, Alex. But as for now,
that's all I got for you today on this bonus
(12:39):
episode of Served. I'll be back regular scheduling on Thursday
another episode I'll chatch EVV.
Speaker 3 (12:45):
Well that's it. You filled up on all the food content.
You could still a little peckish.
Speaker 1 (12:50):
Check out other episodes, or follow our Instagram page.
Speaker 2 (12:53):
Seves Double Underscore Podcast
Laura.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing.
Speaker 3 (00:04):
I hope you're hungry.
Speaker 1 (00:05):
This is this serfs podcast. Hello and welcome back to
the Serf Podcast, where we are serving you up a
ton of great footy recommendations here in Canberra. I am
your host, Mick Carojuana, and I have a special episode
for you today because I was invited to a pizza
masterclass with Alex the Pizza Guy out at his restaurant
(00:27):
Third Space in Hackett. I went along with my lovely
girlfriend Amber, and poor boy, was it an experience. I'm
one hundred and ten days in to my dueling go
where I'm learning Italian, but I think I learned more
in the three hours that I spent with Alex than
I have in those near on four months. Amber and
(00:48):
I are going to talk about our experience at the
pizza master class after the event. I also have a
little chat with Alex as well, plus my honest review
on our homemade dough after we cook. It is all
on the way on this special episode.
Speaker 3 (01:02):
I've served.
Speaker 1 (01:09):
Alrighty, So I've just finished the Alexi Pizzaguy Pizza master
class at Third Space here in Hackett.
Speaker 3 (01:16):
Started at one o'clock ended at four.
Speaker 1 (01:18):
I am full to the brim with pizza, but also
I am tired from all the doughmaking as well. But
I didn't do it alone. I am joined for the
first time making a serve podcast. Deboo is my beautiful
girlfriend Amber, Amber.
Speaker 2 (01:32):
Welcome, Thank you, thanks for having me.
Speaker 3 (01:34):
Were your thoughts overall on the Pizza master Class?
Speaker 2 (01:38):
I thought it was really good. I'm not someone that
cooks anything difficult very often, but it was very clear
instructions and I feel confident that I could go home
and take what I've learned today and do it myself.
Speaker 1 (01:52):
Yeah, and implement it. And it wasn't as hardcore and
full on as it is. I mean, Alex is a master,
so he made it look a lot easier, but the
rest appears simple and the technique is simple as well,
that if you can easily.
Speaker 3 (02:03):
Do it at home.
Speaker 1 (02:04):
When we got in, there was a grazing board. Also
comes with endless complimentary drinks as well, plus the grazing board.
Like I said, and then later on you get to
try the pizza and we got some Canoli's and some
Natella Doballs and they were phenomenal. You are sat with
a bunch of other people. So there's about there's like
ten in the class, maybe a bit more. And you
(02:24):
start and you're sitting there, and in the beginning you
do feel a little bit awkward because you're like, well,
now I need to talk to these people.
Speaker 3 (02:33):
But it feels like a big Italian family.
Speaker 1 (02:36):
You've got food everywhere, you've got drinks, and you start introducing,
you start talking, and you go from there, and it
honestly makes the class a whole lot better. You feel
like you are doing it with a group of people
that you know, rather than just a few randoms.
Speaker 3 (02:48):
I guess you could say.
Speaker 2 (02:49):
Yeah, as a shy girl, I was a little bit
nervous when I realized we were going to be all
doing it together. But I actually think it was a
lot better that way, because you make bombs with people
and it does feel like you've got your Italian family
cooking with you.
Speaker 1 (03:04):
And then also when you're all making mistakes, when you're
making your pizza dough, you're all having a laugh. You're
not really that getting it, getting that embarrassed because you're
all stuffing up a little bit along the way. It's
also really exciting just to see how passionate Alex is
about his cooking and about the dough, and about his
secret recipe as well. I'm shocked that he told all
of us about his secret recipe. I do ask him
(03:26):
a question in a minute about why he does that.
But it's nice to know this sort of Italian secret
that then, like we said, you can.
Speaker 3 (03:32):
Go and implement it at home.
Speaker 1 (03:34):
I want to shout out to Katrina and Caitlin who
sat with us at the start when we had the
grazing boards. Great company, fantastic people. I hope to see
him again, share a few wines and maybe make some
pizza dough with him, because they were a hoot. And
I don't say that about many people. I don't say
people are a hoot all too often. Why are you
looking at me?
Speaker 4 (03:55):
Like?
Speaker 3 (03:56):
Should I not introduce hoot into my vocabulary?
Speaker 4 (03:58):
No?
Speaker 3 (03:58):
Who is good? I don't trust you.
Speaker 1 (04:02):
Alex has a special sort of style. It's called Alex
style pizza dough. So we're learning his special technique, not
just a stock standard one that most sort of fast
food takeaway pizza places do.
Speaker 3 (04:14):
And it was also quite interesting to know.
Speaker 1 (04:15):
That Italian flower is better than Australian flower as well.
Speaker 3 (04:20):
It's a lot more lighter, I think, Alex said.
Speaker 1 (04:22):
But it's also better for making pizza because shock me,
Italians make pizza better than Australian, so you've got to
get that sort of.
Speaker 3 (04:28):
Flower in the kneading though.
Speaker 1 (04:30):
The making the dough, putting the ingredients together a bit tough,
but it was fun.
Speaker 3 (04:35):
But the kneading, oh boy, it was tough.
Speaker 2 (04:38):
I think that's where it was good to make bonds
with the people we were with, because we're all kind
of paying each other out, like you'd make fun of
your siblings trying to learn how to cook. Everyone's like,
oh no, look at the way you're doing it.
Speaker 1 (04:52):
But it was more like physically demanding, which I was
shocked about. Like I got two minutes in and I
was like, oh, Alex, how long do I have to
go for? And he's like, this is a ten minute process,
and I went war hot. But then we also always
had to yell out yes, chef, so I did kind
of feel like I was being taught by Gordon Ramsey.
Speaker 2 (05:08):
He was very helpful though he would come around. He
helped pretty much everyone get theirs started, which was really nice.
I was a little bit nervous about how to approach mine,
but once he got it started, I felt like I
was fine to keep going.
Speaker 1 (05:19):
And you get to take the dough home as well
to then use either that afternoon or the day after
if you want to let it rise a little bit
more and make pizza at home, which I'm very excited
about because the end product is fantastic. I mean, I'm
probably not going to be able to replicate what he
does here, but the pizzas at Third Space gorgeous. What
(05:40):
Alex and the team does here is fantastic. You need
to come out to hack it. If you can't go
to one of the Pizza master classes, which I do
highly recommend you do. Definitely just come and try the
pizza out because it.
Speaker 3 (05:50):
Is made without love.
Speaker 1 (05:51):
It is made like a true It is made like
if you were in Italy, even though you're just up
the road from Civic. So it is fantastic coming Check
out third Space, search Alex the Pizza Guy on Facebook
and Instagram, go to the Pizza masterclass learn how to
make said pizza and but do you want to add
anything before we go?
Speaker 2 (06:09):
Alex also said he's going to send us a recipe
that we can follow at home because there was lots
of information, but he's going to reiterate it so that
when we do make it at home it's not a
complete fail.
Speaker 1 (06:19):
Yeah, exactly, And we can make said dough again at home.
Speaker 3 (06:23):
You just don't have Alex in your ear, which.
Speaker 1 (06:27):
Kind of liked, kind of it felt nice, it felt comforting.
The Jesus Christ of pizza.
Speaker 2 (06:32):
He actually referred to himself as the God of pizza. Oh,
and the dough was the.
Speaker 3 (06:38):
Jesus Dough is the Jesus Christ. Oh, okay, here's the God.
Well up next.
Speaker 1 (06:43):
I do actually interview him and ask him a couple
of questions, but word a warning, I do call him
the Jesus Christ of pizza, So I've got that wrong.
I'm here with the Jesus Christ of pizza making. He
doesn't call that himself, but that's what I want to
start calling him. Alex the pizza guy. Alex, how are
(07:03):
you mate?
Speaker 4 (07:03):
I'm good, mate, how are you?
Speaker 1 (07:05):
I'm after your pizza masterclass. I'm fantastic. That was such
a It was a pleasure to come. It was awesome
to learn so much. I want to know, though, how
long have you been the pizza guy for?
Speaker 3 (07:15):
Though?
Speaker 5 (07:16):
The pizza guy the business. I've been for seven years,
but I've been at pizza make. I had my first
shop in Isaacs when I was twenty two, twenty three
years or maybe twenty four, So I've been making pizza
for about twenty years.
Speaker 1 (07:27):
And your Italian family, so it's always just like grown
up being around pizza, hasn't it?
Speaker 4 (07:31):
Pizza? Simple food, family, all that sort of stuff.
Speaker 1 (07:35):
So how come you've now decided let's do a pizza
master class? Why are you letting people in into your
special secret dough recipe?
Speaker 4 (07:43):
Because I think a lot.
Speaker 5 (07:44):
Of these trades now as we get older and the
new generations come in, I think a lot.
Speaker 4 (07:48):
Of the trades are getting lost.
Speaker 5 (07:49):
As Italian parents, we used to get toward all these things,
and I think as the generations grow older and older,
we're not teaching our kids are teaching people how to
cook like this coming a very TV dinner sort of
a So I want to continue to keep it going.
Speaker 1 (08:05):
Yeah, So it's like you are everyone's non up and
you want to pass the recipe down.
Speaker 4 (08:09):
One hundred percent. That's exactly what I am.
Speaker 3 (08:11):
What do you not nor? No?
Speaker 4 (08:12):
Sorry?
Speaker 1 (08:13):
What do you want people to learn when they come
to one of your pizza master classes.
Speaker 4 (08:17):
I want to learn.
Speaker 5 (08:17):
I want people to learn that it's not all just
about flower water.
Speaker 4 (08:20):
And yeast, and it's not as easy as what everyone
thinks it is.
Speaker 5 (08:23):
There's a science behind it, there's passion behind it, and
you know you've got to do it with love, so
you know, and I think a lot of people found
that today that you know, I can keep talking about
it forever and ever.
Speaker 3 (08:33):
Yeah, it's what you're passionate about it.
Speaker 1 (08:35):
And it's good to see, not only just from how
you talk about it, but it's how you make the
pizza and how you just teach people.
Speaker 3 (08:40):
It's not like we're all sending they're confused. It was
fun to learn.
Speaker 1 (08:44):
It was I won't say easy, because you are a
master and you make it look easy. And I'm still
tired from all the needing that we did and that
was only what ten minutes if that? But thank you
so much, thank you. Before I do go though, what's
the best pizza topping? What's your favorite pizza topic too?
Speaker 4 (08:59):
Mine is very very sick.
Speaker 2 (09:00):
People.
Speaker 5 (09:00):
We do a we do a potato and Italian sausage.
It's on a white base, on a tomato base. It's
called pizza bianca and for me, it's very very simple,
very clean flavors. As I said, our pizza is not
very complicated, so the simple flavors are better for me.
Speaker 1 (09:15):
I mean, I've already had a lot of pizza, but
maybe I'm going to get one of them to go
before i leave.
Speaker 3 (09:18):
Also, by the way, your deserts.
Speaker 1 (09:20):
That canoli and the nattella do balls phenomenal.
Speaker 4 (09:25):
Mate, Thank you mate. Yeah.
Speaker 5 (09:26):
That it's a recipe that I developed over in Italy
four years ago. My cousin taught me. So it's just
taking our pizza dough and doing other things with it.
Speaker 3 (09:36):
We'll keep it up for the listeners.
Speaker 1 (09:38):
Is there anything you want to tell them about coming
to experience it?
Speaker 5 (09:42):
If you come to Third Space, you're going to experience
number one. Are very passionate walking around. Owner that comes
and talks to you, not afraid to give away secrets if.
Speaker 4 (09:52):
You want to try and open a business, and good
luck to you.
Speaker 5 (09:55):
But and you know, what you see is what you
get with us, you know, so you get honesty and
you get simple, pure food.
Speaker 1 (10:08):
Okay, So I am recording this Sunday night after Amber
and I cooked up our pizza dough and made pizza
for my fam. I also do apologize to my family
if I'm talking too loud right now and they can
hear me while they're trying to go to sleep. Sorry,
not sorry. First thought though, well, look, I thought we
both screwed it up royally.
Speaker 3 (10:28):
Our dough was just.
Speaker 1 (10:29):
Not stretching the way that Alex's was the day before,
and a few of my bases actually got holes in it.
And I did try and pinch and clothes, but it
just I just couldn't get it. And I was just like,
oh man, I really want to give up. I actually
told my mum, Hey, maybe you should go down to
the shop and buy some store board dough. But thankfully
we persevered, both Amber and myself, and.
Speaker 3 (10:50):
It actually didn't turn out half bad.
Speaker 1 (10:52):
It was quite all right. Wasn't very circular like when
you look at your typical pizza. It was quite rust
We could say, oh, there's a word I'm looking for.
Unique is a word, hey, Siri, what's a word that
doesn't mean circular as an adjective.
Speaker 3 (11:13):
Circular means of a circle. No, I know that. Do
you want to hear the next one?
Speaker 4 (11:19):
No?
Speaker 3 (11:19):
I don't, No, No, No, it's okay.
Speaker 1 (11:21):
Let's go with the word abstract, then yeah, our pizzas
were quite a bit abstract, well, the bases were, but
it still did the job and it's still cooked through,
and I think having that sort of homemade dough made
it taste way better than anything store board one, regardless
of the shape. Also, I went and bought some fresh
(11:41):
ingredients and I made a few pizzas inspired from Alex's
catering menu as well, like I made a margarita, also
made a capricosa, and oh it was his two meets
as well, which was just mozzarella, the tomato, bass and
then ham and then salami as well. Gorgeous, simple, but boy,
it was fantastic all in all, some great quality tasting
(12:06):
pizzas that were made even better knowing that I made
the dough and that I was inspired and I got
to watch someone as talented and passionate like Alex make
it the day before, because.
Speaker 3 (12:16):
It really inspired me.
Speaker 1 (12:18):
Although I did wish that Alex did cradle me like
Patrick Swayze and Ghost when I was kneading my dough.
Like I said, it was quite a tedious task and
I felt like I could have learned more, but that
is a service. He wasn't offering, So maybe you look
at that in the future, Alex. But as for now,
that's all I got for you today on this bonus
(12:39):
episode of Served. I'll be back regular scheduling on Thursday
another episode I'll chatch EVV.
Speaker 3 (12:45):
Well that's it. You filled up on all the food content.
You could still a little peckish.
Speaker 1 (12:50):
Check out other episodes, or follow our Instagram page.
Speaker 2 (12:53):
Seves Double Underscore Podcast
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