I think it's the best because it was the first and it's so iconic.

There is literally no other pizza like Vincent's.

Once you grab that first slice out and you get that nice puddle right in the middle.

Oh yeah.

We call it Lake Vinnie or Lake Vincent, and that's for dip in your prostate.

Hey, Pittsburgh, we're going to some of your favorite pizza shops here in the Burgh.

And today we're at Vincent's Pizza Park.

So Vincent's opened up in the 50s, right?

1952 my grandfather went cross-country with my grandma, with a head of lettuce and $7 in their pocket, and drove to San Francisco to learn how to make pizza from his uncle Vincent.

So, Lisa, how do you take your grandpa's legacy and try to continue that, but also make Vincent's your own?

My grandfather's whole personality was if you if you don't like it, get out, there's the door.

This is how we make it.

This is how you get it.

And people love that.

And so that's what they expect.

Vince didn't take no crap off anybody.

I mean, somebody would do something or say something or whatever it hed scream at them, hollerin get out that door right now.

Get out of here.

Do you wanna make pizza?

Yeah Id love to.

Dusting.

There you go.

And you got to dust the peel.

Dust it, you know?

Right.

You are being gentle.

There you go.

Okay, this is going to give it a lift.

And then that hand's going to give it to turn and toss and turn.

Not bad not bad.

I mean rotation.

There you go.

Further up to about here.

Okay.

There you go.

Youve got this.

Yes!

Easy!

Okay.

Beautiful.

Yes.

There you go, there you go, there you go!

You got it!

I did it!

Yes!

Look at that.

Beautiful.

Wow.

And pull up fast.

This looks great, Lisa.

Thank you.

Okay, here we go.

That is so good.

That is so good.

This is going to be hard to beat.

I've been coming here since I was about two probably because my dad cooks pizza every single Friday.

And he his only alternative was here.

I'd come down here for pizza every day if I could.

And this pizza is the best I've ever had.

The grease.

Just every topping.

It's just one of the best pizzas I've ever had.

It's the best pizza in the world Yeah.

Period.

Period.

Period.

The best.

The best.

I actually took a tray home in my suitcase.

Oh, okay.

A whole tray in the suitcase.

Yeah, they packed it, they packed it very well for me, and I put it in my suitcase.

Were you flying?

Yes.

Okay.

TSA was just like.

No, it was in my suitcase.

I had already checked it.

It was gone and got home and everybody came over for pizza.

Hey, Pittsburgh, we're going to some of your favorite pizza shops here in The Burgh for round two of Showdown.

Today, we're here at Betos.

Jamie, thanks for having us here at Betos.

Your old location used to just be what, like, not even a block away, right?

Yeah, right across the parking lot.

Yeah.

That's where we, that's where they were in the 70s.

My grandfather ended up buying it from the original owner because he was moving.

He didnt want to have the shop anymore.

And it's been in our family ever since.

I believe that was around 1961.

You put cold cheese and cold toppings on your pizza.

But the pizza itself isn't cool?

Right, exactly.

It is hot.

It's completely cooked, crust is nice and hot, crispy.

And then you do put the sauce, the cheese on so there is a melted cheese on it.

And then we put the cool cheese and the cool toppings on after.

The crispy crust, the slightly sweet sauce and the mountain of cheese on top.

I also like the pepperoni, how it doesn't like a cup up and the fat runs out of it.

It's a nice, you know, you could taste the pepperoni.

Yes, yes.

I've never had it with the un-melted cheese before And then The, the sauce with the chunks of tomato, like there's a really nice chunk of tomato right there.

That's unique.

I love tomatoes.

If you love tomatoes, this is.

This is where it's at right now.

That's fantastic.

Why is Beto's the best pizza in the Burgh?

It just makes you happy.

That first bite, you just get that mix of the hot and the cold, and there's just nothing like it.

And there's.

It's hard to find something this different, that's consistently so good.

Jamie, I think it's time.

I have to try it now.

My first time.

All right, let's go.

Oh, here it is.

Thank you Jamie.

All right, so we have a slice of Betos.

It has the fresh provolone cheese on top.

Lovely thick crust and the chunky sauce.

Here we go.

Having the cool cheese on top.

It's great.

It doesn't burn the roof of your mouth.

And, it tastes amazing.

What would you say to people who think, oh, cold toppings on pizza?

I don't know, Try it.

Believe me, its the best pizza place in town.

You can taste the ingredients and the crunch.

You can't beat the crunch.

It's, It's not even a question.

It's hands down the best.

Yeah.

If you want good pizza, you come to Betos.

Make sure you get extra napkins.

Perfect.

James.

Thank you.

When you look at the different pizzas they have, they have some different things that you look at, and you kind of go, I don't think I'm going to like that.

You try it and it ends up being excellent.

So it seems like they're just taking chances and its paying off.

Hey Pittsburgh, we're going to some of your favorite pizza shops here in the Burgh.

And today we're at Driftwood Oven.

Well this is my first time actually having sour dough as a crust.

And I got to tell you, I'm pleasantly surprised.

The outside of it is really nice and crisp with the inside being extremely tender and the pepperoni oversized?

Spot on That sour dough crust, chef.

That's not how you do it.

Chefs kiss?

Is that?

Well, yes, its mwah.

Mwah.

Chefs kiss.

Oh, Italiano, you know?

That's me.

Yeah.

I am.

I am.

I am a Italian I'm not.

Okay.

So be friends.

Yes.

I give you the energy.

Okay.

So what really sets driftwood apart from everything else?

Quality of ingredients and the focus on the communities that we support and help support our business.

So we try to keep the money locally by buying local cheese, local meat, you know, it keeps it within other families like we sponsor, like a T-ball team.

And like, you know, the place we get to meat, is like buying a bike for their kid with the money that we make, we're supporting that small business.

They're supporting ours.

So I think that's kind of every time you buy a driftwood pizza, you're helping out like the local community for sure.

The crew is just amazing.

They do a really, really good job hiring.

So you're supporting just wonderful people working.

You're supporting quality ingredients and keeping that going in the community, which is really important.

What am I going to make today.

So we're going to make one of my favorite pizzas.

It's called the Kale Razor.

We're going to start with some, white wine sharp cream sauce.

So I'll let you get started here.

Just some nice swirls.

All around.

So we get a nice base okay?

Okay.

Wee!

There we go.

All right.

Next we're going to put a nice solid bed of kale down.

So nice and even around the whole pie.

And we want it pretty pretty thick a lot thick.

Cause what's going to happen in the oven is it.

Actually it shrinks a ton, it like burns up for sure.

It gets nice and tall.

So you kind of put a ton on there.

Yeah.

Keep going.

Big handfuls.

Okay.

All right.

Next put some bacon down so about 4 or 5 strips.

Yep.

Thank you.

Give it a little final stretch.

Whoops lost the cheese, its ok.

Its ok.

Cheese down, it survives.

We'll kind of readjust anything to make sure we're not going to pool in the middle.

Send it here.

Here's our Kale Razor.

So we finish it with, a little bit of pickled red onions too.

That crust.

Look at that.

All right, I love this one.

Are you, are you familiar with the dink and sink method?

Dink and sink?

No.

Dink it and then sink, lets sink it.

Oh, wow.

Like, the old places are great.

They've been around.

They're doing their classic stuff.

Were becoming, like, the new classic, right?

We want to be around a long time.

So trying to just provide a great experience every time, you know.