Brooklyn Pizza and Egg Cream With Marty Markowitz

Brooklyn Pizza and Egg Cream with Marty Markowitz Allie: Cook on Sunday, eat up Thursday, I'm Allie and you're watching Economy Bites. So what we’re doing now is going to a local pizza restaurant, two blocks away where they have really great dough. It’s a great alternative if you don’t have any flour or you just need a little shortcut. Drop by just like a ball of dough. Great, it’s four, right? It is already made, already set up, already ready to go, all we got to do is put the toppings on it. You have my key. So today we’re going to be making a Brooklyn style pizza. Did I just hear the doorbell right? Marty Markowitz, Brooklyn Borough President? Hello, Marty. Welcome. Marty: I just happen to be in Sunset Park and I know you're cooking. And one look at me and you know I'm ready, is it okay. I'm ready. Allie: So you're going to come by and help us make our pizza. Marty: I'm going to help you. Allie: Oh, perfect. Marty: People watch me, it’s not fattening. Allie: How are your knife skills? Marty: A cook I’ll never be but you tell me what you want me to do. Allie: Here I have a pound of fresh local made mozzarella. Just slice that like ¾ of it. Marty: So let’s take this off bread I believe, am I right? Allie: You're right. Marty: That would help. I mean huge food that I am about to cook. Allie: This recipe is super easy even you’re going to be able to recreate it at home. Marty: Oh sure. Jaime, I can't wait to cook for you. Allie: I'm going to preheat the oven to 450 degrees. And this you can get on. We only need like ¾ of it. Marty: Not bad. Allie: Not bad. Marty: Like the makings of a great cook. Allie: You grew up in Brooklyn, right? Marty: I grew in Crown Heights. Allie: All right. Marty: I lived in Flatbush most of my adult life and moved to Park Slope and I'm a new resident of Windsor Terrace. Allie: Oh, there you go. So you're kind of near to us. Marty: Yeah, not far at all. Allie: Not far at all. Marty: And we actually have a really nice kitchen. My wife and I we look at it. But my wife promised me that she's going to try. And now I'm going to try too. Allie: You're going to have a recipe for us. Marty: I’ll have a recipe for my wife. Allie: She can walk to our show. Perfect. What we’re going to do now is take this flour. Marty: Perfect. Allie: I got it already, ready made for us. Marty: The Italian say Belíssima. Allie: Belíssima. I'm using our knuckles to flatten it out. Marty: Wow, impressive. Allie: I know. And we’re trying to just make it as thin as possible so that it’s really Brooklyn style pizza, right? Marty: Brooklyn is known for our pizza. There's no question about it. Allie: I know. So for all our viewers who aren't from Brooklyn, this will be a substitute pizza. And so you eventually get here because obviously, this is the place to be. Marty: See, we’ve got so many places in Brooklyn and Manhattan, or they got a place by the name of Maurice. Here, we don’t need to call every pizza place race. Allie: Original race. I have a can of crushed tomatoes. Spoon a circle in the middle here, put some on the side. I didn’t even have to tell you to do that. You already know and just place it. You are adding right that Brunet or whatever else you wanted. This would be the moment to do that. Marty: Pretty much margarita. Allie: Exactly, because I don’t have pizza stone. It’s kind of difficult to get the pizza to the oven. So what I'm going to do instead of leaving it in like pizza style, I'm going to roll it up because that’s an easy to way to get it to the oven. Marty: Oh, okay. Allie: So I'm just going to take a little bit of olive oil. I know this is it. I don’t have all the kitchen gadgets because I'm living on a budget. You've got to find creative ways to do around this. Marty: Innovative. Allie: Innovative, the Brooklyn. Marty: A little crisper. Allie: Exactly. Marty: What can be bad? The ingredients are all that we love. I want to break it so that’s the problem. Allie: You’ve got it. Perfect. Marty: Bravo. Allie: It’s good for heart. We’re going to put it in the oven for about 25 minutes. It’s the easiest thing you’ve ever did. Marty: Manejo en essen. Essen is Yiddish for this. Allie: Enjoy. Marty: Enjoy, manejo but you can't through life and not pick up a little bit of Yiddish in Brooklyn and Spanish in Brooklyn and a lot of other languages. Allie: My part of cooking. We’re hoping you could show us how to make the most famous Brooklyn drink and egg cream. Marty: Egg cream. The key to make you a good egg cream is the fist quality of the seltzer. The way we start it is that I put the chocolate syrup in first. Okay, then we put in the milk. Now I need a long spoon. Allie: A long spoon. Marty: Now normally, I would be fizzing this up. Now what we do is sort of more of milk in and a little more of this. Drop more to give the head on top, the head on top. It must be as white as you see this and foamy then you know you’ve made a successful egg cream. And we have made a successful egg cream. I had a little experience at this in my life. Allie: To have an egg cream moustache. Marty: Not yet. The ideal meal for me would be pizza and egg cream. What could be better? Allie: What could be better? Marty: Except maybe a cheesecake or red velvet cake, anyway. Allie: We know that there's something coming up fancy especially in Brooklyn this week. Marty: Buying in Brooklyn which is Brooklyn’s version of Restaurant Week. There are more restaurants that participate in our Restaurant Week than the Manhattan Restaurant Week for over 200 restaurants each year. It began this year from March 15 to March 25. Allie: Today, it’s Friday, March 12 which means you can start making reservations now for next Monday, March 15. Marty: You can find the information out in our website which is Brooklyn-USA.org or visit Brooklyn.org. I encourage you to make your reservations $25.00 for free course meal for dinner, $20.10 equals treating for lunch or brunch and we have many restaurants that charge two dinners for $25.00. But for this, I know you're out there and we wait for this. Allie: And a lot of us out here. Marty: And incidentally, as Borough President I declare March 15 to 25 calorie-free. Allie: Yey. Marty: That’s the power of Borough president if you buy the clam. Allie: Everything is fat-free for a whole week. Marty: That’s it. Thank you for inviting me. Allie: Thank you so much for coming here. It’s a pleasure, a pleasure. Marty: Very appreciative. Allie: So we’re so happy to have Brooklyn Borough President Marty Markowitz on the show with us today. And he had to do some pressing Borough business. And good news, our pizza is ready. So let's take it out of the oven and see how it looks, lots of good cheese in here. Let’s take a cheesy bite. This crust is thin and crunchy just the way Brooklyn style pizza should be. The cheese is perfect. Between us are perfect. Thank you to Marty for coming and cooking with us. Marty got any last words. Marty: For this, weekend that I'm here, you’re our Brooklyn official online cooking show. Allie: Thank you. Marty: Economy Bites. I love it. It’s Brooklyn. Watch it, please. Allie: Cook on Sunday eat until Thursday. I'm Allie and I’ll see you next week. Marty: Some of the restaurants are opening up in Brooklyn and some of our restaurants in Brooklyn opened their second location in Manhattan which I like very much. Allie: Brooklyn and Manhattan. Marty: Well, not to know we’re Brooklyn. Allie: It’s in own. Marty: Manhattan maybe the new Brooklyn. Allie: That’s true.