SOME OF THE BEST PIE AROUND. TINA IS CHECKING OUT ALONZO’S PIZZA DEPOT. Reporter: PIZZA, STUFFED PIZZA, EVEN GARLIC TWISTS. I’M AT ALONZO’S PIZZA DEPOT. IT’S THE BEST PIZZA IN TOWN. Reporter: ITS BEEN AROUND FOR 35 YEARS AND FOR THE LAST COUPLE OF YEARS FRAY SISTER ACCUSED AND JOHN MILLER HAVE BEEN KEEPING IT GOING WITH THE SAME MENU. WE HAVE ADDED A COUPLE OF DIFFERENT KINDS OF PIZZA THAT THE EMPLOYEES HAVE CREATED OR THAT CUSTOMERS HAVE CREATED. I LOVE THE PIZZA HERE THE WHISTLE STOP IS GOOD. WE PET PEPP — PEPPERONI WITH DOUBLE SAUCE. LOVE THIS PLACE. Reporter: LET’S GET TO THE PIZZA. THE MOST POPULAR IS THE WHISTLE STOP. IT’S A STUFFED PIZZA WITH A LOT OF CHEESE. WE HAVE ABOUT 32 OUNCES OF CHEESE. WHEN IT’S DONE IT’LL WEIGH ABOUT THREE OR FOUR POUNDS. IT’S ENOUGH TO FEED PROBABLY EIGHT PEOPLE DEPENDING ON HOW BIG A EATER YOU ARE . Reporter: NEXT A LOT OF TOPPINGS THEN A TOP ON IT AND BAKED FOR NINE MINUTES. WAIT, THERE’S MORE. AFTER THE FIRST BAKE HE ADDS THE SAUCE AND MORE TOPPINGS. A LITTLE BIT MORE CHEESE. Reporter: WE ALREADY HAVE 32 OUNCES OF CHEESE. WE WILL DO MORE. WE WILL PUSH IT OVER THE TOP. Reporter: ARE YOU CRAZY. I KNOW. THAT’S WHAT PEOPLE LIKE ABOUT ME. Reporter: ONCE IT’S DONE THIS IS WHAT IT LOOKS LIKE. DID YOU HEAR THAT? THE PIZZA SAID EAT ME. I CAME HERE WHEN I WAS A LITTLE KID AND IT WAS AT ANOTHER LOCATION. WE LOVE IT. WE HAVE BROUGHT KIDS HERE AND IT’S GREAT STUFF. YUMMY. Reporter: YOU CAN ORDER A REGULAR IF YOU WISH AS WELL AS HUGEY SAGNA AND GARLIC TWISTS. CUSTOMERS DON’T MIND MAKING THE DRIVE TO CHECK IT OUT. TWO OF THE PEOPLE I WORK WITH TOLD ME ABOUT THIS. WE CAME DOWN AND — HAD TO TRY IT FOR OURSELVES. Reporter: WHAT DO YOU THINK? IT’S GREAT. IT’S GREAT REALLY GOOD. GREAT CHEESE. Reporter: THAT IS A LOT OF GARLIC. ALONZO’S PIZZA DEPOT IS OPEN EVERY DAY FOR DINNER AND LUNCH NOW, FRIDAY, SATURDAY AND SUNDAY. HEY. AREN’T YOU ON A CLEANSE? YEAH. SORRY. THAT’S DIRTY FOOD. GET MY CLEANSE BOTTLE BACK. JOHN HERE AND SO MANY AMAZING ITEMS. THANK YOU. I’M KEEPING THIS SO I CAN STAY ON MY CLEANSE AND NOT CLAY. STAY ON TRACK. STAY ON TRACK. I WON’T MESS UP MOMMY. THIS IS ALL MAZING. YOU GUYS WERE HERE BACK ON VALENTINE’S DAY AROUND TAKE TIME. YEAH. THAT’S WHAT THEYED — WHAT’S CHANGED? WE ADDED THIS. THIS AN ITALIAN BEEF SANDWHICH. IT’S HUGE BACK THERE. GOING TO ANY PIZZA JOINT WHAT IS IN? ITALIAN SPICES, SALT, PEPPER, REALLY — I SLOW COOK THIS. THAT’S UNUSUAL. I MAKE THE BREAD MYSELF. FRESH. WHAT ARE THE SAUCES? THAT’S AN AJUI. THAT’S MY MARINARI WHICH IS MY PIZZA SAUCE BUT ON A BEEF SANDWHICH, WE WILL COOK IT FOR YOU. IT’S GREAT. MY GOODNESS. WHAT IS THIS HERE? THESE DON’T SEEM LIKE STANDARD PIZZA. THEY LOOK THE SAME. THIS A CHICAGO. SEASONED TOMATOES. NO SAUCE. THIS IS A CALIFORNIA DEEP DISH WHICH IS A BREAD CRUST. I HAVE WHITE SAUCE ON THAT. YOU EVER HAD A — LIKE BAKED POTATO WITH CHEESE? CHICKEN ON IT THOUGH. NOW YOU’RE TALKING. THAT’S A — THAT’S A GOODNESS WRAPPED UP THAT’S A CALZONE. IF YOU PUT HAM ON IT. ON IT IT’S A STROMBELLI. ANYTHING ELSE AND IT’S A CALZONE. IT ALL SMELLS FANTASTIC. YOU WOULD THINK IS JUST SIMPLE — I’M SURE THEY AREN’T. BREAD STICKS. THEY ARE KILLER. VERY POPULAR. THEY ARE BEAUTIFUL. YOU DIP THEM IN THE FAKE BUTTER THERE. THAT TASTES GOOD. WHAT IS THIS IN THAT A — THAT A LASAGNA. WE MAKE THAT TO ORDER YOU CAN PUT AFTER YOU WANT. THIS IS A LOT OF FANTASTIC STUFF YOU CAN FIND IT. IT’S THERE ON SUNRISE AND CI TRUS HEIGHTS. WHAT TIME DO YOU OPEN? FROM — 11 TO 9 ON THE WEEKEND AND THEN DURING THE WEEK FOUR TO NINE. ALL RIGHT. THAT WILL WORK PERFECTLY. THANK YOU. THANK YOU FOR COMING IN. GOOD LUCK WITH YOUR CLEANSE. I WILL TAKE THIS RIGHT HERE AND SAVE IT. I’M OFF MY CLEANSE ON FRIDAY. THE OTHER STUFF IS FOR YOU . NO PIZZA FOR YOU. IF YOU HAVE AN IDEA OF THE