In this episode of Diners, Drive-Ins and Dives, Guy Fieri takes us to Gilbert, Arizona, a place around 30 miles from Phoenix, known for its great outdoor activities and fantastic food. Nestled in this desert town is a spot that brings a slice of New York straight to Arizona: Sal’s Gilbert Pizza. What sets this place apart? It’s a family-run establishment where traditional New York-style pizza gets a unique twist from its Sicilian roots.

The Family Behind the Flavor

Sal and his family hail from Sicily. After living in New York and absorbing the city’s pizza culture, they moved to Gilbert to open Sal’s Gilbert Pizza in 2005. Guy highlights the authenticity and warmth of the place, stating, “It’s a slice of New York in the middle of the desert.” When you walk through the door, the smells alone make it clear that this is no ordinary pizza joint.

The Unique Twist: Baked Ziti Pizza

Guy zeroes in on one of the most intriguing items on the menu—Baked Ziti Pizza. It’s a dish that brings together two beloved comfort foods, creating a culinary marriage made in heaven.

Sal guides Guy through the process of making this exceptional pizza. They start with making the dough, a task Sal learned by watching his mother.

Ingredients for Dough:

1. Room Temperature Water
2. Salt
3. Sugar
4. Extra Virgin Olive Oil
5. Yeast
6. High Gluten Flour

Guy is quick to point out the skill involved in this process, describing it as “skilled labor.”

The Art of Combining Pizza and Pasta

With the dough ready, they move on to the ziti. Sal explains that they first boil the pasta and then mix it with a rich, flavorful sauce.

Ingredients for Ziti Sauce:

1. San Marzano Tomatoes
2. Cream
3. Salt and Pepper
4. Butter
5. Grated Parmesan Cheese
6. Parsley

The key is to let the pasta finish cooking in the sauce, allowing it to absorb all the flavors. Once the ziti is ready, they part-bake the pizza dough to prevent it from getting soggy when the hot pasta is added later.

Steps for Making Baked Ziti Pizza:

1. Prepare the Dough: Add high gluten flour to the mixture of water, salt, sugar, olive oil, and yeast. Let it rest for about 10 minutes.
2. Boil the Pasta: Cook the ziti until it’s just al dente.
3. Prepare the Sauce: Mix San Marzano tomatoes with cream, season with salt and pepper, add butter, grated Parmesan cheese, and parsley. Let it cook for a few minutes.
4. Part-Bake the Dough: Bake the pizza dough partially to give it a crispy base.
5. Assemble the Pizza: Add part-skim mozzarella cheese to the dough, layer the baked ziti on top, and sprinkle additional cheese.
6. Bake: Put the pizza back in the oven until it’s golden and crispy.

Guy takes a bite and is immediately impressed. “I love pasta, I love pizza, but the key is the pasta’s got to be al dente and the dough has to be crispy,” he says. He notes how the combination is perfectly balanced, making it an irresistible dish. “If I could come in and get this, I’d be here two, three times a week,” Guy admits, clearly enamored by the unique fusion.

Customer Favorites and Atmosphere

The locals love Sal’s Gilbert Pizza, with many frequenting the place multiple times a week. One patron expresses his dilemma perfectly: “I can’t decide what I want—pizza or pasta.” The Baked Ziti Pizza solves this problem by offering the best of both worlds.

Sal’s Gilbert Pizza is more than just a restaurant; it’s a community hub where people come to enjoy authentic, creatively crafted food. The warm atmosphere and the delicious smells make it an inviting place for anyone looking to indulge in some serious comfort food.

Conclusion

The episode captures the essence of what makes Sal’s Gilbert Pizza special: a unique blend of family tradition, skilled craftsmanship, and culinary innovation. The Baked Ziti Pizza stands out as a must-try dish, offering a delightful merger of flavors that are sure to satisfy any pizza or pasta lover.

If you’re ever near Gilbert, Arizona, a stop at Sal’s Gilbert Pizza is a must. With Guy Fieri’s stamp of approval, you know it’s going to be a meal to remember.