Pizza Junction's Original Pizzas

Guy Fieri visits The Pizza Junction in Tonawanda, NY and samples their unique creations.

Pizza Junction's Original Pizzas Rob: So we are Nortana want in New York, right I’m side the Niagara Falls to this a pizza joint it was opened in 1972. Now these guts were under scratch making the pizza dough and their sauces making just about everything from scratch and of the things are making that’s really unique is a Western New York specialty. Most places called a beef on web sandwich but not these guys know. This is a beef wet pizza here we are at the junction, Pizza junction. This sandwich roasts beef on a salt and care away top camlet roll turned into a pizza. This is a pizza junction original. All right crank down by general manager Ryan Fleckenstein who grew up in this joint. And jump in to help his parents four years ago. Ryan: Take some beef paste and add some garlic. Rob: It’s minced garlic. Ryan: Really simple Rob. When I mixed it up get a nice little paste like that rub on there. Just add some water, fill it about half way, place the — Rob: You completely lock in the moisture. Ryan: Exactly, pop it in the oven Rob: You’ll take this to what temperature? Ryan: And turn it 120. Rob: So you got a nice medium rare steam kiss. Let it cool slice it thing and we’re good to go. What’s the sauce we’re putting from pizza? Ryan: We use a horse radish sauce. Rob: A little butter, to make it — butter and flour is a milk or heavy cream. Ryan: It’s got old note drawing the whole down, so when it tightens up. Rob: So the care away sit in that’s the rye red flavor that we like or the wok. Ryan: Korsher salt and some horse radish. Rob: Well all of it just give a soup bowl on that a crouton. Ryan: So that ready to go now we throw a skin, flour, yeast salt and sugar, water and some shortening, right now we cut it weigh and roll it out. Cover it right in the cooler for a two day rise. So a lot of dough man Rob: What size do we make those dough’s out? Ryan: 1 pound 15 ounces, almost 2 pounds a dough. Rob: I can’t believe that you’ve done this 90 or 65 times just today. Ryan: You roll it through so it doesn’t bubble up. Rob: When it cooks because you want to push in all the top and stuff and there’s our horse radish care away seeds like I was afraid that although we did there with the milk. Ryan: And now, the most important part, the beef. Nice slow moist cooked go with some tomatoes, keep that beef nice and moist. Rob: And then lots of mozzarella. Jack and then cheddar shred. Ryan: And for the finishing touch just a little butter and some salt and care it away doing it in a true wax style. Rob: How long do you go down for? Ryan: Goes in to about 12 – 15 minutes. Rob: 500 degrees? Ryan: Yeah. Rob: Here we go. Ryan Now we got a docket. Rob: Docket? Ryan: Want to get off this pan? Rob: Oh I like this idea? Ryan: See nicely browned up now. Rob: Going to have that crushed I was too worried that they’re going to soggy and that thing. Ryan: Now for the cut. Rob: That’s right like the cheesy is on — I never had but with the crunchiest roll ban thing I never enjoyed. The horse radish sauce is nice and creamy this is really nice. Good job. Ryan: Thanks. Rob: One of the things I like about coming to the Buffalo area is all the giving and all the nice things that people do. So I mean, I really want to thank you guys this has really been, it’s been awesome. Thank you.