1
00:00:01,000 --> 00:00:02,000
[Ted] We want you to make
2
00:00:02,000 --> 00:00:03,400
innovative dishes
with a nod to pizza
3
00:00:03,467 --> 00:00:05,200
-in all three rounds.
-[Scott] Go get 'em, chefs.
4
00:00:05,266 --> 00:00:06,700
-[Ann] All right,
you got this.
-[Scott] You got this.
5
00:00:06,767 --> 00:00:08,266
-[Rob] Get ready
to be blown away.
-I know that
6
00:00:08,266 --> 00:00:10,800
-my pizza is the best.
-I'm ready to regulate
this whole kitchen.
7
00:00:10,867 --> 00:00:14,400
-[Rob] Pizza is, like,
number one comfort food.
-This is gonna be like chaos.
8
00:00:14,467 --> 00:00:15,767
And...
9
00:00:15,767 --> 00:00:17,567
He does not look happy at all.
10
00:00:17,567 --> 00:00:19,200
God, this dough's not baking
at all.
11
00:00:19,266 --> 00:00:21,367
It's not popping up
the way it should.
12
00:00:21,367 --> 00:00:23,467
Now, we pray
to the pizza gods.
13
00:00:26,667 --> 00:00:27,800
Whew!
14
00:00:30,967 --> 00:00:34,166
[Miriam] Pizza is the same
in every language.
15
00:00:34,166 --> 00:00:36,166
It's the one thing
we all can relate to.
16
00:00:36,166 --> 00:00:38,967
[singing] It's amore.
17
00:00:38,967 --> 00:00:40,767
I bake Neapolitan,
New York-style,
18
00:00:40,767 --> 00:00:42,600
as well as Sicilian pizza.
19
00:00:42,667 --> 00:00:45,266
Halfway through the pandemic,
my mom passed away.
20
00:00:45,266 --> 00:00:47,567
The one thing that brought us
together is pizza.
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00:00:47,567 --> 00:00:49,967
Every pie I bake
is like a beat of her heart.
22
00:00:51,100 --> 00:00:52,767
While I'm not
a classically trained chef,
23
00:00:52,767 --> 00:00:56,100
I have an amazing intuition
when it comes to
24
00:00:56,100 --> 00:00:57,767
pairing
unusual things together
25
00:00:57,767 --> 00:01:00,000
that create
a unicorn on pizza.
26
00:01:00,000 --> 00:01:00,200
that create
a unicorn on pizza.
27
00:01:01,567 --> 00:01:02,667
Spicy!
28
00:01:02,667 --> 00:01:03,967
[chuckles]
29
00:01:03,967 --> 00:01:06,100
The less time,
the more pressure,
30
00:01:06,166 --> 00:01:07,567
the faster and better I'll go.
31
00:01:10,467 --> 00:01:13,166
[Rob] Do not put
pineapple in that basket.
32
00:01:13,166 --> 00:01:15,667
If I have to put
pineapple on a pizza,
33
00:01:15,667 --> 00:01:17,867
I may just walk off the set.
34
00:01:17,867 --> 00:01:20,600
I'm the pizzaiolo and owner
of Taglio Pizza.
35
00:01:20,667 --> 00:01:21,800
I was voted
36
00:01:21,800 --> 00:01:24,467
Long Island's best pizzeria
four years running.
37
00:01:24,467 --> 00:01:28,266
We're making a pizza Romana
a la Amatriciana.
38
00:01:28,266 --> 00:01:30,000
This is a Roman classic.
39
00:01:30,000 --> 00:01:30,500
This is a Roman classic.
40
00:01:30,567 --> 00:01:32,166
One of my first jobs
growing up
41
00:01:32,166 --> 00:01:33,600
was working
in the same pizzeria
42
00:01:33,667 --> 00:01:35,367
that my father worked at.
43
00:01:35,367 --> 00:01:36,567
I'm very proud of this guy.
44
00:01:37,367 --> 00:01:38,400
[Rob] I really found a passion
45
00:01:38,400 --> 00:01:40,667
for creating beautiful art
with a pizza.
46
00:01:40,667 --> 00:01:42,467
It's endless possibilities.
47
00:01:43,166 --> 00:01:44,467
Listen, I'm not cocky.
48
00:01:44,467 --> 00:01:45,367
I'm confident.
49
00:01:46,000 --> 00:01:48,600
Get ready to see this guy.
50
00:01:48,667 --> 00:01:50,367
It doesn't get
much more Roman than this.
51
00:01:51,700 --> 00:01:53,000
♪ Hey! ♪
52
00:01:53,066 --> 00:01:54,800
No two batches of sauce
are the same.
53
00:01:55,300 --> 00:01:56,233
♪ Hey! ♪
54
00:01:56,233 --> 00:01:57,266
[John] My name
is John Carruthers.
55
00:01:57,300 --> 00:01:58,967
I'm the proprietor
of Crust Fund Pizza
56
00:01:58,967 --> 00:02:00,000
in Chicago.
57
00:02:00,000 --> 00:02:00,367
in Chicago.
58
00:02:00,367 --> 00:02:01,767
Crust Fund Pizza
is a monthly pop-up.
59
00:02:01,767 --> 00:02:03,767
We make pizza,
and people purchase
60
00:02:03,767 --> 00:02:05,700
by making a donation
to the charity of the month
61
00:02:05,767 --> 00:02:06,700
for the benefit of the places
62
00:02:06,700 --> 00:02:08,200
that make Chicago
a better place to live.
63
00:02:09,200 --> 00:02:11,867
I make Chicago
tavern-style pizza, which is
64
00:02:11,867 --> 00:02:13,567
very thin, very crispy,
65
00:02:13,567 --> 00:02:17,166
and has the perfect balance
of cheese, sauce, and topping.
66
00:02:17,166 --> 00:02:18,500
That's right.
67
00:02:18,567 --> 00:02:20,567
So, I love pizza.
It is an obsession.
68
00:02:20,567 --> 00:02:22,000
When I am not making pizza,
69
00:02:22,066 --> 00:02:23,900
I am reading
and thinking about pizza.
70
00:02:23,967 --> 00:02:24,867
Perfect.
71
00:02:24,867 --> 00:02:26,767
I am sure
I'm exhausting about it,
72
00:02:26,767 --> 00:02:27,967
uh, and that's my life.
73
00:02:28,767 --> 00:02:29,734
♪ Hey! ♪
74
00:02:30,767 --> 00:02:32,266
[Michael] My motto
at Down North is
75
00:02:32,266 --> 00:02:34,100
"Copious amounts
of everything."
76
00:02:34,100 --> 00:02:35,767
My name is chef Mike Carter.
77
00:02:35,767 --> 00:02:38,266
I'm an executive chef
at Down North Pizza,
78
00:02:38,266 --> 00:02:39,600
located in North Philadelphia.
79
00:02:39,667 --> 00:02:41,166
Gotta have them onions.
80
00:02:41,166 --> 00:02:42,700
Maybe that's the Philly in me.
81
00:02:42,767 --> 00:02:45,166
We are doing
Detroit-style pies
82
00:02:45,166 --> 00:02:46,266
with that Philly flavor.
83
00:02:46,266 --> 00:02:48,266
Detroit-style pizza
is the best
84
00:02:48,266 --> 00:02:51,567
because of the dough,
and Wisconsin brick cheese,
85
00:02:51,567 --> 00:02:54,100
and definitely,
that little cheese crown.
86
00:02:54,100 --> 00:02:56,000
Ooh, it smells so good.
87
00:02:56,066 --> 00:02:59,166
I've proven
that our style of pie is...
88
00:02:59,166 --> 00:03:00,000
Reigns supreme.
89
00:03:00,000 --> 00:03:00,400
Reigns supreme.
90
00:03:00,467 --> 00:03:01,967
I cannot be defeated.
91
00:03:03,500 --> 00:03:05,767
-Welcome, pizza pros!
-Chop that.
92
00:03:05,767 --> 00:03:08,000
-[John] Thanks for having us.
-Slice to meet you, Ted.
93
00:03:08,000 --> 00:03:09,266
[all chuckling]
94
00:03:09,266 --> 00:03:10,500
[Ted] We are thrilled
to have you here,
95
00:03:10,567 --> 00:03:13,266
because your passion
is our passion.
96
00:03:13,266 --> 00:03:15,900
We all love pizza.
97
00:03:15,967 --> 00:03:17,567
-I can go
for a slice right now.
-[laughing] Pizza!
98
00:03:18,867 --> 00:03:19,767
[Ted] We want you to make
99
00:03:19,767 --> 00:03:21,667
innovative dishes
with a nod to pizza
100
00:03:21,667 --> 00:03:23,467
in all three rounds.
101
00:03:23,467 --> 00:03:25,667
If your dish doesn't cut it,
102
00:03:26,367 --> 00:03:27,667
you will be chopped.
103
00:03:27,667 --> 00:03:28,800
[clicks tongue]
104
00:03:29,667 --> 00:03:30,000
-Ain't happening.
-Get ready
to be blown away.
105
00:03:30,000 --> 00:03:32,000
-Ain't happening.
-Get ready
to be blown away.
106
00:03:32,000 --> 00:03:33,000
[Ted] Time to get to work.
107
00:03:37,867 --> 00:03:39,600
Open up
your appetizer baskets.
108
00:03:40,667 --> 00:03:43,100
-Ooh!
-Ah-ha!
109
00:03:43,100 --> 00:03:46,266
[Ted] And, you'll be working
with charcuterie cones...
110
00:03:46,266 --> 00:03:47,800
[John chuckling] There's a lot
of stuff in this one.
111
00:03:48,500 --> 00:03:49,400
[Ted] ...carrots,
112
00:03:49,467 --> 00:03:50,266
All right.
113
00:03:51,300 --> 00:03:52,600
Mozzarella sticks.
114
00:03:52,667 --> 00:03:54,300
[Ted] ...frozen
mozzarella sticks...
115
00:03:54,367 --> 00:03:55,767
Anchovies.
116
00:03:55,767 --> 00:03:56,767
Love the stinky fish.
117
00:03:56,767 --> 00:03:58,967
[Ted] ...and white anchovies.
118
00:03:59,867 --> 00:04:00,000
It definitely is a puzzle.
119
00:04:00,000 --> 00:04:01,600
It definitely is a puzzle.
120
00:04:04,066 --> 00:04:06,166
[Ted] Chefs, I should also add
there's a wide selection
121
00:04:06,166 --> 00:04:08,500
of dough options
you can choose from,
122
00:04:08,567 --> 00:04:09,600
Perfect.
123
00:04:09,600 --> 00:04:11,667
[Ted] Twenty minutes
to make appetizer pizzas,
124
00:04:12,567 --> 00:04:13,500
Clock starts now.
125
00:04:13,567 --> 00:04:14,834
[Scott] Go get 'em, chefs.
126
00:04:14,834 --> 00:04:15,900
-[Ann] Guys, you got this.
-[Christian] Oh,
come on, guys.
127
00:04:15,967 --> 00:04:17,066
-Whoo!
-You got this.
All right, guys!
128
00:04:17,066 --> 00:04:18,100
[Ann] All right, chefs!
Let's get it!
129
00:04:22,266 --> 00:04:24,066
Scott, Christian,
you are joined
130
00:04:24,066 --> 00:04:25,667
by a very special guest judge,
131
00:04:25,667 --> 00:04:29,567
James Beard Award-winning
pizza expert Ann Kim.
132
00:04:29,567 --> 00:04:30,000
-Pizza royalty over here.
-That's true.
133
00:04:30,000 --> 00:04:31,300
-Pizza royalty over here.
-That's true.
134
00:04:31,367 --> 00:04:33,367
-Truly.
-[Ted] So, Ann, what,
in your expert opinion,
135
00:04:33,367 --> 00:04:34,300
makes the difference
136
00:04:34,367 --> 00:04:37,500
between okay pizza
and great pizza?
137
00:04:37,567 --> 00:04:40,867
Keys are time and temperature,
138
00:04:40,867 --> 00:04:42,500
and that it really is
a canvas,
139
00:04:42,567 --> 00:04:45,300
and what you put on it
really reflects who you are.
140
00:04:45,367 --> 00:04:48,000
It's not just stretching dough
and throwing it in the air,
141
00:04:48,000 --> 00:04:49,367
and throwing it in the oven.
142
00:04:49,367 --> 00:04:51,066
You need to know
how to put together flavors.
143
00:04:51,066 --> 00:04:52,800
-[Ann] Oh, yeah.
-[Scott] But cooking
that pizza
144
00:04:52,867 --> 00:04:54,000
in a 30-minute time frame
145
00:04:54,000 --> 00:04:55,667
in an oven
that you're not familiar with,
146
00:04:55,667 --> 00:04:56,867
that's tough.
147
00:04:58,567 --> 00:05:00,000
[Rob] This dough is light,
like a beautiful flour.
148
00:05:00,000 --> 00:05:01,266
[Rob] This dough is light,
like a beautiful flour.
149
00:05:01,266 --> 00:05:04,200
A couple years ago,
I came to my father and said,
150
00:05:04,266 --> 00:05:06,467
"I want to open
a Roman-style pizzeria."
151
00:05:06,467 --> 00:05:09,166
People thought I was crazy,
but my parents,
152
00:05:09,166 --> 00:05:12,567
they knew that when Rob puts
his head to something,
153
00:05:12,567 --> 00:05:14,000
he could accomplish anything.
154
00:05:15,667 --> 00:05:17,166
I'm happy with all this stuff.
155
00:05:17,166 --> 00:05:18,266
I can make it work.
156
00:05:18,266 --> 00:05:19,967
I'm making a pizza called
157
00:05:19,967 --> 00:05:21,266
"All Roads Lead to Rome."
158
00:05:21,266 --> 00:05:22,266
The most important part
159
00:05:22,266 --> 00:05:23,767
of Roman-style pizza is that
160
00:05:23,767 --> 00:05:24,967
the dough is made
161
00:05:24,967 --> 00:05:27,100
with a higher hydration,
and it truly is
162
00:05:27,100 --> 00:05:29,700
the most digestible product.
163
00:05:29,767 --> 00:05:30,000
I'm going to use
cherry tomatoes in my dish
164
00:05:30,000 --> 00:05:32,200
I'm going to use
cherry tomatoes in my dish
165
00:05:32,266 --> 00:05:33,600
as my base, and add
166
00:05:33,667 --> 00:05:35,667
the rosemary
from the charcuterie cone
167
00:05:35,667 --> 00:05:37,767
and the tops of the carrots.
168
00:05:42,400 --> 00:05:43,800
[Michael] Pizza is a palette
169
00:05:43,867 --> 00:05:45,867
and you can do
whatever you want with it,
170
00:05:45,867 --> 00:05:47,100
no parameters.
171
00:05:48,800 --> 00:05:50,767
Detroit-style crust is
172
00:05:50,767 --> 00:05:52,600
moist and fluffy
on the inside,
173
00:05:52,667 --> 00:05:53,900
and nice and crispy
on the outside.
174
00:05:56,767 --> 00:05:59,567
I'm using the carrot tops,
sriracha, garlic,
175
00:05:59,567 --> 00:06:00,000
blood orange
from the charcuterie cone,
176
00:06:00,000 --> 00:06:01,567
blood orange
from the charcuterie cone,
177
00:06:01,567 --> 00:06:03,367
and the anchovies,
178
00:06:03,367 --> 00:06:05,100
as a spicy, green sauce.
179
00:06:06,367 --> 00:06:07,634
At Down North Pizza,
180
00:06:07,634 --> 00:06:11,166
we always name our pizzas
after different hip-hop songs.
181
00:06:11,166 --> 00:06:12,166
I'm calling this pizza
182
00:06:12,166 --> 00:06:13,166
"It's On!" because
183
00:06:13,166 --> 00:06:14,867
I'm in New York, JAY-Z.
184
00:06:14,867 --> 00:06:16,000
If we bring that together
185
00:06:16,066 --> 00:06:18,000
with the competition,
then it's on!
186
00:06:19,367 --> 00:06:21,266
Oh, man,
regulators on the move.
187
00:06:21,266 --> 00:06:22,667
I'm ready to regulate
this whole kitchen,
188
00:06:22,667 --> 00:06:24,166
and show y'all
what this Detroit pizza
189
00:06:24,166 --> 00:06:25,667
with a little Philly flavor
is about.
190
00:06:26,367 --> 00:06:28,867
I love a great square pie.
191
00:06:28,867 --> 00:06:30,000
I love Neapolitan,
I love thin crust,
192
00:06:30,000 --> 00:06:32,000
I love Neapolitan,
I love thin crust,
193
00:06:32,066 --> 00:06:33,467
-thick crust...
-Is there anything
you don't like?
194
00:06:33,467 --> 00:06:35,000
[all chuckling]
195
00:06:35,066 --> 00:06:39,500
I'm a Midwest gal, so I like
the thin, cracker crust.
196
00:06:40,667 --> 00:06:41,567
[John] Behind.
197
00:06:41,567 --> 00:06:43,166
The perfect
tavern-style dough,
198
00:06:43,166 --> 00:06:45,066
it's thin as a cracker.
199
00:06:46,000 --> 00:06:46,867
For my appetizer round,
200
00:06:46,867 --> 00:06:49,166
I'm making tavern-style pizza
201
00:06:49,166 --> 00:06:50,867
and giardiniera hot sauce.
202
00:06:52,667 --> 00:06:54,367
For my giardiniera hot sauce,
203
00:06:54,367 --> 00:06:57,100
I'm gonna roast the peppers
on the open flame.
204
00:06:57,166 --> 00:07:00,000
I'm gonna add the shallots,
garlic, jalapeno, vinegar,
205
00:07:00,000 --> 00:07:00,667
I'm gonna add the shallots,
garlic, jalapeno, vinegar,
206
00:07:00,667 --> 00:07:02,000
and the carrots.
207
00:07:04,000 --> 00:07:06,266
Chef Miriam, why are you
the pizza chef to beat?
208
00:07:06,266 --> 00:07:08,767
I am the queen
of taking mystery ingredients
209
00:07:08,767 --> 00:07:10,900
and finding a way
to put them on pizza.
210
00:07:11,567 --> 00:07:13,100
I've always loved pizza.
211
00:07:13,166 --> 00:07:15,400
When I was born,
my parents were eating pizza,
212
00:07:15,467 --> 00:07:18,567
so the joke was,
I was born into a pizza pan.
213
00:07:18,567 --> 00:07:21,266
Today, I am showcasing
New York-style pizza,
214
00:07:21,266 --> 00:07:24,600
and for a New York-style pizza
I need to have
215
00:07:24,667 --> 00:07:27,667
a rocking cornicione,
which is the outer rim.
216
00:07:27,667 --> 00:07:29,567
That is the big part
of what people look for
217
00:07:29,567 --> 00:07:30,000
in a New York slice.
218
00:07:30,000 --> 00:07:30,467
in a New York slice.
219
00:07:33,100 --> 00:07:34,066
I'm gonna make
220
00:07:34,066 --> 00:07:36,000
a New York-style
three-cheese pizza
221
00:07:36,066 --> 00:07:38,166
with a white anchovy
222
00:07:38,166 --> 00:07:39,700
tomato cream sauce.
223
00:07:42,767 --> 00:07:45,567
[Scott] These white anchovies,
they are kind of pickled.
224
00:07:45,567 --> 00:07:47,166
A little bit of salt,
a little bit of vinegar,
225
00:07:47,166 --> 00:07:49,567
uh, a little bit of olive oil,
a little bit of lemon juice.
226
00:07:49,567 --> 00:07:51,166
They're different
than what we see
227
00:07:51,166 --> 00:07:52,367
in the ones
that are oil-packed,
228
00:07:52,367 --> 00:07:53,767
that are just salt-cured.
229
00:07:53,767 --> 00:07:55,567
So, these are cured in acid.
230
00:07:55,567 --> 00:07:57,800
Add some smoky flavor.
231
00:08:00,500 --> 00:08:03,300
[Rob] These white anchovies
are mild, sweet, and tart,
232
00:08:03,367 --> 00:08:04,867
so I know
they're gonna blend well
233
00:08:04,867 --> 00:08:06,100
with my dish.
234
00:08:06,100 --> 00:08:08,266
I'm adding
my mozzarella stick cheese
235
00:08:08,266 --> 00:08:10,367
and a little extra mozzarella
on top.
236
00:08:17,767 --> 00:08:19,166
How are you doing, Mike?
237
00:08:19,166 --> 00:08:20,767
I'm good, baby.
238
00:08:20,767 --> 00:08:23,300
I scored the bacon,
wrapped the mozzarella sticks,
239
00:08:23,367 --> 00:08:24,600
shoved the toothpick
through them,
240
00:08:24,667 --> 00:08:26,667
dropped them down
in the fryer.
241
00:08:30,867 --> 00:08:32,867
Once I put my cheese
on top of my pie,
242
00:08:32,867 --> 00:08:34,600
it's very important
that I push it
243
00:08:34,667 --> 00:08:36,467
all the way
to the edge of the pan,
244
00:08:36,467 --> 00:08:37,767
so that it drips down
245
00:08:37,767 --> 00:08:39,467
and actually forms
that cheese crust.
246
00:08:40,367 --> 00:08:43,100
Get as much cheese
on this joint as we can.
247
00:08:43,100 --> 00:08:46,166
I kind of had, like, sort of
a tumultuous upbringing.
248
00:08:46,166 --> 00:08:47,467
I've been in and out of prison
249
00:08:47,467 --> 00:08:49,300
since I was
about 14 years old.
250
00:08:49,367 --> 00:08:51,800
I always knew
I wanted to cook
251
00:08:51,867 --> 00:08:53,767
once I got my act together.
252
00:08:53,767 --> 00:08:56,400
I want to showcase that
people can change their life
253
00:08:56,467 --> 00:08:58,000
if given a second chance.
254
00:08:58,600 --> 00:09:00,000
Here we go. Right there.
255
00:09:00,000 --> 00:09:00,400
Here we go. Right there.
256
00:09:03,867 --> 00:09:05,567
[John] In my tavern-style
pizza sauce,
257
00:09:05,567 --> 00:09:07,200
I like to build umami
through a lot of things,
258
00:09:07,266 --> 00:09:08,667
but a big part of it
is fish sauce.
259
00:09:08,667 --> 00:09:10,567
I know that I can
slap those anchovies in there,
260
00:09:10,567 --> 00:09:12,900
and get that great,
funky flavor and depth.
261
00:09:16,000 --> 00:09:17,700
[Scott] John and Miriam
are starting
262
00:09:17,767 --> 00:09:18,867
to work with their dough.
263
00:09:18,867 --> 00:09:21,000
John is making
a tavern-style pizza.
264
00:09:21,066 --> 00:09:22,767
[Ann] You want to get it
really, really thin.
265
00:09:22,767 --> 00:09:24,667
-Super thin,
for the tavern-style.
-I think that's...
266
00:09:24,667 --> 00:09:26,200
I think that might save him,
267
00:09:26,266 --> 00:09:27,867
the fact that
it is really thin,
268
00:09:27,867 --> 00:09:30,000
and I think he'll be able
to cook that
269
00:09:30,000 --> 00:09:30,066
and I think he'll be able
to cook that
270
00:09:30,066 --> 00:09:32,066
hopefully under 10 minutes.
271
00:09:32,066 --> 00:09:33,367
[John] Once my dough is down,
272
00:09:33,367 --> 00:09:36,567
I put just a perfect amount
of that long-cooked sauce.
273
00:09:36,567 --> 00:09:39,667
I put our friend,
the chopped up mozzarella.
274
00:09:39,667 --> 00:09:41,867
I also add
the braciola and salami
275
00:09:41,867 --> 00:09:43,200
from the charcuterie cone,
276
00:09:43,266 --> 00:09:44,500
and then, it's time to go.
277
00:09:50,266 --> 00:09:51,700
[Rob] I look over to my right,
278
00:09:51,767 --> 00:09:53,300
and I see
Miriam didn't even get
279
00:09:53,367 --> 00:09:54,533
her pizza in the oven yet.
280
00:09:56,567 --> 00:09:57,900
[Miriam] I feel like
I should have enough time
281
00:09:57,967 --> 00:10:00,000
for this pizza to bake
in that hot oven.
282
00:10:00,000 --> 00:10:00,200
for this pizza to bake
in that hot oven.
283
00:10:00,266 --> 00:10:02,367
I put the sliced
whole milk mozzarella,
284
00:10:02,367 --> 00:10:05,000
the fontina, the Manchego,
and topped with a swirl
285
00:10:05,000 --> 00:10:06,166
of extra virgin olive oil.
286
00:10:07,500 --> 00:10:08,400
[Scott] But Chef Miriam,
287
00:10:08,400 --> 00:10:10,166
I'm most concerned
about her right now,
288
00:10:10,166 --> 00:10:13,200
because that is gonna take
time to cook.
289
00:10:13,266 --> 00:10:15,900
There's no deal killer
like a raw dough.
290
00:10:21,000 --> 00:10:23,166
[ticking]
291
00:10:32,200 --> 00:10:34,467
[Miriam] The pizza is
in the oven at this point,
292
00:10:34,467 --> 00:10:36,000
but I am running out of time.
293
00:10:36,000 --> 00:10:37,667
God, this dough's not baking
at all.
294
00:10:37,667 --> 00:10:39,066
I have
all my components ready,
295
00:10:39,066 --> 00:10:41,200
and the pizza
just isn't baking
296
00:10:41,266 --> 00:10:42,200
the way it should.
297
00:10:43,200 --> 00:10:44,467
[Scott] You know,
when you're working
298
00:10:44,467 --> 00:10:45,467
with a dough
that's not your own,
299
00:10:45,467 --> 00:10:46,667
then you add
the clock to it...
300
00:10:46,667 --> 00:10:47,867
It's challenging.
301
00:10:47,867 --> 00:10:49,100
[Ted] Okay, chefs, you've got
302
00:10:49,166 --> 00:10:50,800
less than five minutes
on the clock.
303
00:10:52,867 --> 00:10:54,367
[John] I shouldn't assume
304
00:10:54,367 --> 00:10:54,540
the level of spice
for all the judges,
305
00:10:54,540 --> 00:10:56,467
the level of spice
for all the judges,
306
00:10:56,467 --> 00:10:57,967
so we've got
those tiny, little ramekins,
307
00:10:57,967 --> 00:10:59,767
and I'm gonna portion out
that giardiniera hot sauce
308
00:10:59,767 --> 00:11:01,867
so that they can get
their ideal level of heat.
309
00:11:04,066 --> 00:11:06,367
[Rob] I see the crispiness
on the edge of the crust.
310
00:11:06,367 --> 00:11:07,867
I'm also looking at the booty
311
00:11:07,867 --> 00:11:09,700
to see if it's got
some nice color to it.
312
00:11:09,767 --> 00:11:11,767
The booty is
the bottom of the pizza.
313
00:11:11,767 --> 00:11:13,500
That's when I know it's done,
314
00:11:13,567 --> 00:11:15,700
and I start to layer on
the braciola,
315
00:11:15,767 --> 00:11:17,767
and then, I finish it
with fresh basil,
316
00:11:17,767 --> 00:11:19,166
carrots,
317
00:11:19,166 --> 00:11:20,967
and pecorino Romano cheese.
318
00:11:21,800 --> 00:11:23,100
One minute to go, chefs!
319
00:11:28,767 --> 00:11:30,100
-[Christian] All right, guys!
-[Scott] Let's go, guys.
320
00:11:30,100 --> 00:11:31,266
-Hurry and get it
on the plate.
-[Ann] All right!
321
00:11:31,266 --> 00:11:32,867
-Come on, guys.
Get it on there.
-[judges clapping]
322
00:11:32,867 --> 00:11:34,166
[Christian] You gotta get it
on the plate.
323
00:11:34,166 --> 00:11:35,166
Miriam is literally
324
00:11:35,166 --> 00:11:36,700
just topping her pizza
right now.
325
00:11:36,767 --> 00:11:39,567
[Miriam] I put
my white anchovy
tomato cream sauce
326
00:11:39,567 --> 00:11:41,867
all over,
and I put my burrata ball
327
00:11:41,867 --> 00:11:43,600
in the middle of it
to finish the pizza.
328
00:11:43,667 --> 00:11:44,767
[Ted] Five,
329
00:11:44,767 --> 00:11:45,900
four,
330
00:11:45,967 --> 00:11:46,900
three,
331
00:11:46,967 --> 00:11:48,000
two,
332
00:11:48,066 --> 00:11:48,900
one.
333
00:11:49,400 --> 00:11:50,400
Time's up.
334
00:11:50,467 --> 00:11:51,600
-[judges clap]
-[Scott] All right!
335
00:11:51,667 --> 00:11:52,900
-Whew!
-[Christian] Great job, guys.
336
00:11:52,967 --> 00:11:54,540
-[Scott] Good job, guys.
-[Ann] Great job, chefs.
337
00:11:54,540 --> 00:11:54,567
-[Scott] Good job, guys.
-[Ann] Great job, chefs.
338
00:11:54,567 --> 00:11:56,667
[judges clap]
339
00:11:57,967 --> 00:11:59,100
[Miriam] Feeling
a little nervous
340
00:11:59,100 --> 00:12:01,266
because the dough
did not bake up in the oven
341
00:12:01,266 --> 00:12:02,266
the way it should have.
342
00:12:02,266 --> 00:12:04,000
I'm hoping
that the judges find
343
00:12:04,000 --> 00:12:05,467
the greatness in the sauce.
344
00:12:08,500 --> 00:12:10,100
[Michael] It's
definitely intense,
345
00:12:10,100 --> 00:12:12,100
but I'm definitely confident
346
00:12:12,100 --> 00:12:13,266
in what I'm bringing
to the table,
347
00:12:13,266 --> 00:12:14,867
and I think I'm gonna blow
a couple socks off.
348
00:12:18,367 --> 00:12:21,000
Chefs, you have arrived
at the chopping block.
349
00:12:21,000 --> 00:12:24,467
Four pizza pros
making appetizer pies,
350
00:12:24,467 --> 00:12:24,540
using charcuterie cones,
351
00:12:24,540 --> 00:12:27,266
using charcuterie cones,
352
00:12:27,266 --> 00:12:28,667
carrots,
353
00:12:28,667 --> 00:12:30,300
frozen mozzarella sticks,
354
00:12:30,367 --> 00:12:32,100
and white anchovies.
355
00:12:32,767 --> 00:12:33,667
Chef Rob.
356
00:12:33,667 --> 00:12:36,166
This is a Roman-style pizza.
357
00:12:36,166 --> 00:12:38,166
It's called
"All Roads Lead to Rome."
358
00:12:38,166 --> 00:12:40,000
The meaning
behind that is that
359
00:12:40,000 --> 00:12:41,367
no matter what toppings
360
00:12:41,367 --> 00:12:43,300
you give
a Roman-style pizza maker,
361
00:12:43,367 --> 00:12:44,667
it's a beautiful canvas
362
00:12:44,667 --> 00:12:46,400
to be Picasso
and make art with.
363
00:12:46,467 --> 00:12:47,500
Right on.
364
00:12:47,567 --> 00:12:49,000
When did you get started
in pizza making?
365
00:12:49,000 --> 00:12:50,266
[Rob] A long time ago.
366
00:12:50,266 --> 00:12:51,900
My father worked
in a pizzeria,
367
00:12:51,967 --> 00:12:53,800
and in high school,
the same pizzeria
368
00:12:53,867 --> 00:12:54,540
that he worked at,
I had a job opportunity there.
369
00:12:54,540 --> 00:12:56,567
that he worked at,
I had a job opportunity there.
370
00:12:56,567 --> 00:12:58,266
He's like,
"Stop playing video games.
371
00:12:58,266 --> 00:12:59,166
Get out of the house."
372
00:12:59,166 --> 00:13:00,166
So, it was a great way
373
00:13:00,166 --> 00:13:02,767
for me to talk to people,
and learn.
374
00:13:03,700 --> 00:13:04,567
All right.
375
00:13:04,567 --> 00:13:05,700
Listen, chef.
376
00:13:05,767 --> 00:13:07,000
This is great.
377
00:13:07,066 --> 00:13:08,166
It looks like it should be
378
00:13:08,166 --> 00:13:09,567
on the cover of a magazine,
but I think
379
00:13:09,567 --> 00:13:11,467
the most important thing
about it is that
380
00:13:11,467 --> 00:13:13,867
it eats like it should be
on the cover of a magazine.
381
00:13:13,867 --> 00:13:17,066
This is a good representation
of a Roman-style.
382
00:13:17,066 --> 00:13:18,467
-Thank you.
-[Ann] Chef Rob,
383
00:13:18,467 --> 00:13:20,867
the way you used the carrot
was really inventive,
384
00:13:20,867 --> 00:13:24,000
'cause I love
that fresh, carroty flavor
385
00:13:24,066 --> 00:13:24,540
that comes from that.
386
00:13:24,540 --> 00:13:26,066
that comes from that.
387
00:13:26,066 --> 00:13:28,500
You look at this thing, bro,
and it's beautiful,
388
00:13:28,567 --> 00:13:31,166
but I really want to see
some transformation
389
00:13:31,166 --> 00:13:32,500
of basket ingredients,
390
00:13:32,567 --> 00:13:34,867
of the white anchovy
391
00:13:34,867 --> 00:13:36,000
and the charcuterie.
392
00:13:36,000 --> 00:13:38,400
I agree. There wasn't
a lot of creativity.
393
00:13:38,467 --> 00:13:39,667
Thank you.
394
00:13:39,667 --> 00:13:41,300
Next up, Chef Miriam.
395
00:13:41,367 --> 00:13:42,867
It's a three-cheese
white pizza
396
00:13:42,867 --> 00:13:45,567
with white anchovy
tomato cream sauce,
397
00:13:45,567 --> 00:13:47,300
burrata,
and then, it's got
398
00:13:47,367 --> 00:13:49,066
the mozzarella cheese sticks
on there,
399
00:13:49,066 --> 00:13:51,700
and the burrata ball on top.
400
00:13:51,767 --> 00:13:53,000
[Scott] Yeah, chef,
you had us nervous
401
00:13:53,000 --> 00:13:54,540
by putting this pizza
in the oven
402
00:13:54,540 --> 00:13:54,567
by putting this pizza
in the oven
403
00:13:54,567 --> 00:13:56,266
-so late in the game.
-Yeah, I agree.
404
00:13:56,266 --> 00:13:58,066
I should have put it
in there much sooner.
405
00:13:58,066 --> 00:14:00,600
But I think you got
great color on the bottom.
406
00:14:00,667 --> 00:14:01,700
I would have loved
407
00:14:01,700 --> 00:14:03,266
a little more color
on the crust itself.
408
00:14:03,266 --> 00:14:04,767
You know,
another minute or two...
409
00:14:04,767 --> 00:14:06,467
-[Ann] Yes.
-[Scott] ...inside there
would have done you some good.
410
00:14:06,467 --> 00:14:07,600
Yeah.
411
00:14:07,667 --> 00:14:10,767
[Christian] Your anchovy
tomato cream sauce
412
00:14:10,767 --> 00:14:12,467
reminds me
of penne alla vodka,
413
00:14:12,467 --> 00:14:14,367
and then,
cutting it with cream
414
00:14:14,367 --> 00:14:16,200
was just really smart,
415
00:14:16,266 --> 00:14:19,100
but be very careful
about bringing in
416
00:14:19,166 --> 00:14:21,166
outside basket ingredients,
417
00:14:21,166 --> 00:14:23,266
like this burrata,
418
00:14:23,266 --> 00:14:24,540
and I wish I could see
the carrot a little more.
419
00:14:24,540 --> 00:14:26,800
and I wish I could see
the carrot a little more.
420
00:14:26,867 --> 00:14:28,266
[Ann] I agree.
421
00:14:28,266 --> 00:14:31,266
The burrata,
it overpowered the dish.
422
00:14:31,266 --> 00:14:32,567
Again, carrots.
423
00:14:32,567 --> 00:14:34,100
Couldn't really find
the mozzarella sticks,
424
00:14:34,166 --> 00:14:36,400
but otherwise,
a really lovely slice.
425
00:14:37,567 --> 00:14:38,900
Next up, Chef Michael.
426
00:14:38,967 --> 00:14:40,100
Well, in my restaurant,
427
00:14:40,166 --> 00:14:41,266
we name all our pizzas
428
00:14:41,266 --> 00:14:43,467
after Philadelphia
hip hop-inspired songs,
429
00:14:43,467 --> 00:14:46,367
so this is the "It's on!"
since we're in New York,
430
00:14:46,367 --> 00:14:48,066
and I mean,
JAY-Z and Beanie Sigel,
431
00:14:48,066 --> 00:14:49,767
-it's on!
-Yeah. Yeah, bro.
432
00:14:49,767 --> 00:14:51,066
-[judges chuckle]
-Tell us where you work.
433
00:14:51,066 --> 00:14:52,367
I'm the executive chef
434
00:14:52,367 --> 00:14:54,367
at Down North Pizza
in Philly,
435
00:14:54,367 --> 00:14:54,540
and we exclusively hire
formerly incarcerated.
436
00:14:54,540 --> 00:14:58,266
and we exclusively hire
formerly incarcerated.
437
00:14:58,266 --> 00:14:59,867
A lot of people
coming out of prison
438
00:14:59,867 --> 00:15:01,767
don't get a chance
to actually shine,
439
00:15:01,767 --> 00:15:03,467
and all they wanna do
is come home and work.
440
00:15:03,467 --> 00:15:04,667
I love that.
441
00:15:05,300 --> 00:15:06,266
Well, dude, this is
442
00:15:06,266 --> 00:15:10,266
a true, true version
of Detroit-style pie.
443
00:15:10,266 --> 00:15:12,200
It's all about this
right here, right?
444
00:15:12,266 --> 00:15:13,467
That cheese crown.
445
00:15:13,467 --> 00:15:16,367
I mean, this is where
momma keeps the cookies, bro.
446
00:15:16,367 --> 00:15:18,667
[all laughing]
447
00:15:18,667 --> 00:15:20,467
[Ann] I know you used
the mozzarella stick
448
00:15:20,467 --> 00:15:22,000
as part of a topping here.
449
00:15:22,066 --> 00:15:23,667
I almost wish
you didn't fry it,
450
00:15:23,667 --> 00:15:24,540
because I think it was
a little too heavy,
451
00:15:24,540 --> 00:15:25,667
because I think it was
a little too heavy,
452
00:15:25,667 --> 00:15:27,266
but otherwise,
really nice job.
453
00:15:27,266 --> 00:15:28,367
Thank you.
454
00:15:28,367 --> 00:15:30,367
Chef, I think you hit
a grand slam with this.
455
00:15:30,367 --> 00:15:32,867
The flavor profiles are great.
456
00:15:32,867 --> 00:15:34,867
I always say,
a great sauce
457
00:15:34,867 --> 00:15:36,867
will make a dish,
and I think
458
00:15:36,867 --> 00:15:39,166
that carrot top puree
that you made
459
00:15:39,166 --> 00:15:41,266
is really spectacular.
460
00:15:41,266 --> 00:15:42,600
-Thanks, chef.
-[Scott] Good job, man.
461
00:15:42,667 --> 00:15:44,100
Finally, Chef John.
462
00:15:44,166 --> 00:15:45,367
What's your pizza style?
463
00:15:45,367 --> 00:15:46,600
It's tavern-style pizza.
464
00:15:46,667 --> 00:15:48,500
Being a guy from Chicago,
the mozzarella sticks,
465
00:15:48,567 --> 00:15:49,767
we are not hiding them
from them,
466
00:15:49,767 --> 00:15:51,066
'cause, again, Midwest.
467
00:15:51,066 --> 00:15:52,667
Tell us where you work.
468
00:15:52,667 --> 00:15:54,540
I run Crust Fund Pizza.
469
00:15:54,540 --> 00:15:54,567
I run Crust Fund Pizza.
470
00:15:54,567 --> 00:15:56,567
I sell pizzas out of my alley
for the benefit
471
00:15:56,567 --> 00:15:58,767
of a different Chicago charity
each month.
472
00:15:58,767 --> 00:16:00,567
-Wow.
-[Christian]
The depth of flavor
473
00:16:00,567 --> 00:16:02,567
you were able
to create in that sauce
474
00:16:02,567 --> 00:16:04,400
in such a little bit of time
475
00:16:04,467 --> 00:16:05,767
-is really nice.
-Thank you.
476
00:16:05,767 --> 00:16:09,467
And the sort of Chicago in you
really came out
477
00:16:09,467 --> 00:16:10,500
with this side.
478
00:16:10,567 --> 00:16:12,066
It reminds me of giardiniera.
479
00:16:12,066 --> 00:16:14,066
Chicago guy,
look at this guy, he's good.
480
00:16:14,066 --> 00:16:15,867
It's got great brightness.
481
00:16:15,867 --> 00:16:19,500
It is edging on the side
of too spicy,
482
00:16:19,567 --> 00:16:20,967
but I keep going back to it,
483
00:16:20,967 --> 00:16:22,300
so that's probably
a good thing.
484
00:16:23,266 --> 00:16:24,540
Chef John, this hot sauce?
I'd buy that.
485
00:16:24,540 --> 00:16:26,100
Chef John, this hot sauce?
I'd buy that.
486
00:16:26,100 --> 00:16:27,500
It's delicious.
487
00:16:27,567 --> 00:16:29,567
My Italian friend
might not have as...
488
00:16:29,567 --> 00:16:31,567
-[all chuckling]
-...as strong
489
00:16:31,567 --> 00:16:33,767
-of a tongue as in fact you...
-[Christian] I was waiting
for it.
490
00:16:33,767 --> 00:16:36,667
But I'm Korean,
and boy, do I like the heat.
491
00:16:36,667 --> 00:16:38,767
There's a lot
of mozzarella sticks on there.
492
00:16:38,767 --> 00:16:40,166
It was pretty overpowering,
493
00:16:40,166 --> 00:16:42,500
and the thing I love
about a tavern pie is
494
00:16:42,567 --> 00:16:45,367
that ultra-crispy, thin crust,
495
00:16:45,367 --> 00:16:47,867
and I think if this crust
would have spent
496
00:16:47,867 --> 00:16:49,400
a little bit more time
in the oven,
497
00:16:49,467 --> 00:16:50,367
it would have achieved that.
498
00:16:50,367 --> 00:16:52,767
It was slightly
on the undercooked side.
499
00:16:53,300 --> 00:16:54,166
[Ted] Okay.
500
00:16:55,367 --> 00:16:57,000
Well, this pizza party
is a blast,
501
00:16:57,000 --> 00:16:59,367
and I don't want
to dampen the mood too much,
502
00:16:59,367 --> 00:17:01,467
but we have to part ways
with one of you.
503
00:17:04,467 --> 00:17:06,266
[Miriam] I'm feeling
pretty good.
504
00:17:06,266 --> 00:17:08,100
One of the most
important parts
505
00:17:08,100 --> 00:17:10,367
to a good pizza is the sauce,
506
00:17:10,367 --> 00:17:12,900
so I feel confident
that I was able
507
00:17:12,967 --> 00:17:14,800
to bat that sauce
out of the park.
508
00:17:15,500 --> 00:17:17,467
[Rob] I am super confident.
509
00:17:17,467 --> 00:17:19,300
I know that
my pizza is the best.
510
00:17:19,367 --> 00:17:22,400
I think it's gonna be John
that's on the chopping block.
511
00:17:22,467 --> 00:17:23,300
He kind of just threw
512
00:17:23,367 --> 00:17:24,540
some mozzarella sticks
on a pizza.
513
00:17:24,540 --> 00:17:25,367
some mozzarella sticks
on a pizza.
514
00:17:29,600 --> 00:17:30,800
[ticking]
515
00:17:36,767 --> 00:17:39,900
So, whose dish is
on the chopping block?
516
00:17:47,800 --> 00:17:49,767
Chef Miriam,
you've been chopped.
517
00:17:49,767 --> 00:17:51,066
Judges?
518
00:17:51,066 --> 00:17:53,467
[Christian] Miriam, we loved
the way you cooked your pie.
519
00:17:53,467 --> 00:17:55,867
It is representative
of a New York-style pizza,
520
00:17:55,867 --> 00:17:56,867
but unfortunately,
521
00:17:56,867 --> 00:17:58,667
that burrata just kind of
522
00:17:58,667 --> 00:18:00,967
took away from some
of the other beautiful stuff
523
00:18:00,967 --> 00:18:02,266
that you had on your pizza,
524
00:18:02,266 --> 00:18:02,301
and honestly, we had
a really hard time detecting
525
00:18:02,301 --> 00:18:04,567
and honestly, we had
a really hard time detecting
526
00:18:04,567 --> 00:18:05,867
the mozzarella sticks,
527
00:18:05,867 --> 00:18:07,667
and the carrot,
528
00:18:07,667 --> 00:18:09,300
and for that,
we had to chop you.
529
00:18:10,767 --> 00:18:15,000
[Miriam] A lot of what I did
on that pizza was fantastic,
530
00:18:15,066 --> 00:18:16,767
but I got excited
by the burrata,
531
00:18:16,767 --> 00:18:17,700
and I ran out of time.
532
00:18:17,700 --> 00:18:20,300
and I wasn't able
to place it on the pizza
533
00:18:20,367 --> 00:18:21,567
the way I would have normally.
534
00:18:25,000 --> 00:18:27,066
Chef Rob, Chef Michael,
Chef John,
535
00:18:27,066 --> 00:18:29,100
I wonder what
these entree baskets have
536
00:18:29,166 --> 00:18:30,367
in store for you.
537
00:18:33,200 --> 00:18:35,100
Go on and find out.
538
00:18:35,166 --> 00:18:37,367
And, you'll be making
main course pizzas...
539
00:18:37,367 --> 00:18:39,100
-Beautiful.
-[Ted] ...using
kung pao chicken...
540
00:18:39,166 --> 00:18:40,266
[John] Oh, we got takeout.
541
00:18:40,266 --> 00:18:42,266
[Ted] ...lacinato kale...
542
00:18:42,266 --> 00:18:44,500
[Rob] I've seen kale
used on pizzas before,
543
00:18:44,567 --> 00:18:46,300
but never in my kitchen.
544
00:18:46,367 --> 00:18:48,000
-[Ted] ...honeycomb...
-Honeycomb.
545
00:18:48,066 --> 00:18:50,166
[Ted] ...and bison sausage.
546
00:18:50,166 --> 00:18:51,467
[Rob] Very interesting.
547
00:18:52,767 --> 00:18:54,567
Thinking about how
I'm gonna remix all this.
548
00:18:54,567 --> 00:18:56,867
[Ted] Thirty minutes
to complete your plates.
549
00:18:57,600 --> 00:18:59,066
Time starts now.
550
00:18:59,066 --> 00:19:00,266
-[Christian] All right, guys!
-[Ann] All right, chefs!
Let's get it!
551
00:19:00,266 --> 00:19:02,301
-[judges clap]
-Get it done. Get it done.
552
00:19:02,301 --> 00:19:02,867
-[judges clap]
-Get it done. Get it done.
553
00:19:02,867 --> 00:19:04,500
[Ted] Judges,
the average American eats
554
00:19:04,567 --> 00:19:06,867
about 23 pounds
of pizza a year,
555
00:19:06,867 --> 00:19:09,567
and I'm quite sure
that I beat that record.
556
00:19:09,567 --> 00:19:11,266
It's really, like,
the perfect food.
557
00:19:11,266 --> 00:19:13,600
I don't trust anyone
who doesn't like pizza.
558
00:19:13,667 --> 00:19:14,800
Forget about it.
559
00:19:16,200 --> 00:19:17,367
[Rob] Coming into round two,
560
00:19:17,367 --> 00:19:19,100
I'm feeling
even more confident.
561
00:19:19,100 --> 00:19:22,367
I'm making a pizza called
the "San Gennaro Feast" pizza.
562
00:19:22,367 --> 00:19:23,667
What inspired this is
563
00:19:23,667 --> 00:19:25,266
going to San Gennaro Feast,
564
00:19:25,266 --> 00:19:27,500
and you see
all these sausage trucks,
565
00:19:27,567 --> 00:19:28,867
and you go,
and you take a bite
566
00:19:28,867 --> 00:19:30,400
of this beautiful
sausage and pepper.
567
00:19:30,467 --> 00:19:32,301
So, I grab a white onion
from the pantry,
568
00:19:32,301 --> 00:19:32,867
So, I grab a white onion
from the pantry,
569
00:19:32,867 --> 00:19:36,266
along with the peppers
from the kung pao chicken.
570
00:19:36,266 --> 00:19:38,667
That fresh onion,
and the bison sausage,
571
00:19:38,667 --> 00:19:39,767
once you bake it on the pizza,
572
00:19:39,767 --> 00:19:41,767
it's gonna mend
all the flavors together.
573
00:19:45,100 --> 00:19:46,867
Let's talk about
the kung pao chicken.
574
00:19:46,867 --> 00:19:49,767
[Ann] Kung pao chicken
has chili,
575
00:19:49,767 --> 00:19:53,867
-it has Szechuan peppercorn,
which is, like, strong...
-Super assertive. Yep.
576
00:19:53,867 --> 00:19:55,600
-...and, and peppery,
and spicy.
-[Ted] What about the fact,
577
00:19:55,667 --> 00:19:57,100
though, that we have
two proteins here?
578
00:19:57,100 --> 00:19:59,367
Is there a way
to lose the chicken itself,
579
00:19:59,367 --> 00:20:01,100
-but keep the sauce?
-[Scott] I think
580
00:20:01,100 --> 00:20:02,301
these are tough ingredients
to incorporate together.
581
00:20:02,301 --> 00:20:03,100
these are tough ingredients
to incorporate together.
582
00:20:03,100 --> 00:20:04,900
I think I would put it
in a pan,
583
00:20:04,967 --> 00:20:06,266
add a little bit
of liquid to it,
584
00:20:06,266 --> 00:20:07,900
and strain the sauce off,
585
00:20:07,967 --> 00:20:10,967
and then,
toss the kale in that sauce.
586
00:20:11,467 --> 00:20:12,767
Behind.
587
00:20:12,767 --> 00:20:13,867
[Michael] Go ahead, man.
588
00:20:18,600 --> 00:20:20,700
[John] As a guy who operates
from an alley
589
00:20:20,767 --> 00:20:22,867
instead of a place where
normal people get pizza,
590
00:20:22,867 --> 00:20:25,400
I am elated to move
into round two.
591
00:20:25,467 --> 00:20:26,400
Good honeycomb.
592
00:20:26,467 --> 00:20:28,500
I see honeycomb,
and I'm into it,
593
00:20:28,567 --> 00:20:29,767
because I always love
594
00:20:29,767 --> 00:20:31,867
a dimension
of sweetness in my pizza.
595
00:20:32,767 --> 00:20:34,000
I'm gonna make
a tomato sauce,
596
00:20:34,066 --> 00:20:35,667
and use the honeycomb
as the sweet component.
597
00:20:35,667 --> 00:20:37,066
I use the miso for salt,
598
00:20:37,066 --> 00:20:39,000
and I use the chili paste
to bring that heat.
599
00:20:39,867 --> 00:20:40,867
For my entree pizza,
600
00:20:40,867 --> 00:20:42,400
I'm making
"Crust the Process."
601
00:20:42,467 --> 00:20:43,567
I'm gonna make a glaze
602
00:20:43,567 --> 00:20:44,667
for the bison sausage
603
00:20:44,667 --> 00:20:45,667
out of gochujang
604
00:20:45,667 --> 00:20:47,400
and mustard powder,
605
00:20:47,467 --> 00:20:48,533
and then,
I'm gonna make kale chips
606
00:20:48,567 --> 00:20:50,800
out of this kale,
for some extra crunch.
607
00:20:50,867 --> 00:20:54,166
I know that all my competitors
are the top of their field,
608
00:20:54,166 --> 00:20:56,300
but do not let
the dad jokes fool you.
609
00:20:56,367 --> 00:20:58,000
I expect a lot from myself,
610
00:20:58,000 --> 00:21:00,500
and I am insanely competitive,
611
00:21:00,567 --> 00:21:01,967
so, you know, game on.
612
00:21:03,100 --> 00:21:04,300
Behind.
613
00:21:06,767 --> 00:21:09,100
[Michael] It feels like I have
a lot of eyes on me.
614
00:21:09,100 --> 00:21:11,100
My win means
a lot more to people
615
00:21:11,100 --> 00:21:13,400
than particularly like
a personal win.
616
00:21:13,467 --> 00:21:14,567
It's a win for
617
00:21:14,567 --> 00:21:16,400
a whole forgotten section
of the population.
618
00:21:16,467 --> 00:21:18,000
For them to see me on TV,
619
00:21:18,000 --> 00:21:20,100
it's like I've become
an inspiration.
620
00:21:20,166 --> 00:21:21,667
They're living vicariously
through me.
621
00:21:23,367 --> 00:21:24,467
The pizza that I'm making
622
00:21:24,467 --> 00:21:25,800
is called "Save Me."
623
00:21:25,867 --> 00:21:27,100
It's a song by Meek Mill,
624
00:21:27,100 --> 00:21:29,467
and I mean,
save me for the next round,
625
00:21:29,467 --> 00:21:30,767
and give me the crown.
626
00:21:32,367 --> 00:21:33,467
I see the kale,
627
00:21:33,500 --> 00:21:35,367
and I didn't want
to take the easy way out,
628
00:21:35,367 --> 00:21:37,667
and just fry it all
like kale chips.
629
00:21:37,667 --> 00:21:39,667
I figured
I could make a kimchi
630
00:21:39,667 --> 00:21:41,900
with the honeycomb,
gochujang,
631
00:21:41,967 --> 00:21:43,300
and the Napa cabbage.
632
00:21:46,367 --> 00:21:47,767
When I seen bison sausage,
633
00:21:47,767 --> 00:21:49,800
it was giving me
hot dog vibes.
634
00:21:49,867 --> 00:21:52,800
I've decided to just give it,
like, a nice, hard sear on it,
635
00:21:52,867 --> 00:21:54,266
throw it on as a topping.
636
00:21:55,900 --> 00:21:58,000
I'm gonna use
the kung pao chicken
637
00:21:58,000 --> 00:22:00,066
as another topping,
and kind of let
638
00:22:00,066 --> 00:22:02,301
the kung pao flavor
incorporate
639
00:22:02,301 --> 00:22:02,400
the kung pao flavor
incorporate
640
00:22:02,467 --> 00:22:03,567
with the bison meat.
641
00:22:04,266 --> 00:22:05,233
Let's go.
642
00:22:05,233 --> 00:22:07,066
I'm a little worried
about Michael putting
643
00:22:07,066 --> 00:22:09,000
lots of chicken
on his pizza.
644
00:22:09,000 --> 00:22:10,667
Untreated, I'm not sure
645
00:22:10,667 --> 00:22:11,900
those flavors
are going to meld.
646
00:22:14,100 --> 00:22:16,066
[Rob] This honeycomb
is basically beeswax
647
00:22:16,066 --> 00:22:17,066
and raw honey.
648
00:22:17,100 --> 00:22:19,567
Immediately,
my mind goes to hot honey.
649
00:22:19,567 --> 00:22:22,500
Hot honey is infused
with chili peppers
650
00:22:22,567 --> 00:22:24,467
and a little bit
of red wine vinegar.
651
00:22:24,467 --> 00:22:25,800
I'm looking at the hot honey
652
00:22:25,867 --> 00:22:27,567
as a dressing
for my fried kale.
653
00:22:32,266 --> 00:22:32,301
[Ann] So, John is using
a docker on his crust,
654
00:22:32,301 --> 00:22:34,300
[Ann] So, John is using
a docker on his crust,
655
00:22:34,367 --> 00:22:38,000
which is like a wheeled roller
with little spikes on it,
656
00:22:38,066 --> 00:22:40,300
and it creates
air holes in the pizza,
657
00:22:40,367 --> 00:22:42,266
so it prevents it
from bubbling up.
658
00:22:43,500 --> 00:22:45,200
[John] I got
very specific feedback
659
00:22:45,266 --> 00:22:46,300
last round from the judges,
660
00:22:46,300 --> 00:22:47,900
and I'm gonna make sure
that my dough is
661
00:22:47,967 --> 00:22:50,467
flat, and thin,
and bakes up super crispy.
662
00:22:55,800 --> 00:22:58,567
[Michael] As I'm waiting
for my pizza to finish baking,
663
00:22:58,567 --> 00:22:59,667
I knew that I wanted
664
00:22:59,667 --> 00:23:01,700
a crunch factor
on top of the kimchi,
665
00:23:01,767 --> 00:23:02,301
so I grabbed the shallots,
sliced them up,
666
00:23:02,301 --> 00:23:04,467
so I grabbed the shallots,
sliced them up,
667
00:23:04,467 --> 00:23:05,467
a little cornstarch,
668
00:23:05,467 --> 00:23:07,000
and I dropped them
in the fryer.
669
00:23:10,400 --> 00:23:11,900
[Ted] One minute to go, chefs.
670
00:23:13,266 --> 00:23:15,100
[Christian] Come on, guys!
Get it on there.
671
00:23:17,467 --> 00:23:19,567
[Michael]
A little crispy bits.
672
00:23:19,567 --> 00:23:20,467
[Ted] Twenty seconds, chefs.
673
00:23:21,100 --> 00:23:22,100
[Ann] John's pizza looks
674
00:23:22,166 --> 00:23:23,967
a lot better
than the first time.
675
00:23:23,967 --> 00:23:25,367
[Scott] Let's go, guys!
Let's get it all done.
676
00:23:25,367 --> 00:23:27,367
[Ann] All right, chefs.
Let's go!
677
00:23:27,367 --> 00:23:29,867
All right,
time is ticking away
here, chefs.
678
00:23:30,467 --> 00:23:31,367
Ten,
679
00:23:31,367 --> 00:23:32,301
nine,
680
00:23:32,301 --> 00:23:32,467
nine,
681
00:23:32,467 --> 00:23:33,367
eight,
682
00:23:33,367 --> 00:23:34,467
seven,
683
00:23:34,467 --> 00:23:35,367
six,
684
00:23:35,367 --> 00:23:36,467
five,
685
00:23:36,467 --> 00:23:37,700
four,
686
00:23:37,767 --> 00:23:38,600
three,
687
00:23:38,667 --> 00:23:39,567
two,
688
00:23:39,567 --> 00:23:40,400
one.
689
00:23:41,467 --> 00:23:42,967
-Time's up!
-[Christian] All right!
690
00:23:42,967 --> 00:23:44,100
Great job, guys.
691
00:23:44,100 --> 00:23:45,600
-[Christian] Good job, guys.
-[Ann] Great job, guys.
692
00:23:45,667 --> 00:23:47,367
-Let's go.
-[judges clap]
693
00:23:47,367 --> 00:23:48,900
Another day
in the pizzeria.
694
00:23:51,500 --> 00:23:53,467
[John] I look to the left
at Mike's pizza, and I think,
695
00:23:53,467 --> 00:23:55,266
"How does Mike get
that cheese crust?"
696
00:23:56,567 --> 00:23:57,467
Ooh, I'm in trouble.
697
00:24:01,300 --> 00:24:02,301
[ticking]
698
00:24:02,301 --> 00:24:02,967
[ticking]
699
00:24:09,266 --> 00:24:10,600
Chefs, for your second round,
700
00:24:10,667 --> 00:24:11,667
you got
701
00:24:11,667 --> 00:24:13,166
kung pao chicken,
702
00:24:13,166 --> 00:24:14,600
lacinato kale,
703
00:24:15,300 --> 00:24:16,266
honeycomb,
704
00:24:16,867 --> 00:24:18,266
and bison sausage.
705
00:24:19,367 --> 00:24:21,767
Please tell us
about your second pizza pie,
706
00:24:21,767 --> 00:24:22,767
Chef John.
707
00:24:22,767 --> 00:24:25,600
This one's called
"Crust the Process."
708
00:24:25,667 --> 00:24:28,767
This is exactly how I like
to present tavern-style.
709
00:24:28,767 --> 00:24:29,900
You take a few things,
710
00:24:29,967 --> 00:24:31,000
or you take a lot of things,
but you get
711
00:24:31,000 --> 00:24:33,300
a bite of everything
on each square.
712
00:24:35,867 --> 00:24:38,300
Well, first of all,
Chef John, I just want
713
00:24:38,367 --> 00:24:42,467
to applaud you for the bake
on the crust this time.
714
00:24:42,467 --> 00:24:44,667
I mean, listen to that.
[crunches]
715
00:24:44,667 --> 00:24:46,266
Ah! Music.
716
00:24:46,266 --> 00:24:48,867
Crispy, crunchy, delicious.
717
00:24:48,867 --> 00:24:50,367
Okay. So,
we're done here, right?
718
00:24:50,367 --> 00:24:51,800
[Ann chuckles]
719
00:24:51,867 --> 00:24:53,867
-If only it were
that easy, chef...
-[chuckles]
720
00:24:53,867 --> 00:24:55,800
...but I think
your cohesiveness
721
00:24:55,867 --> 00:24:58,200
of the flavor profiles
really comes together here.
722
00:24:58,266 --> 00:25:01,166
The textures of that kale,
even of the sausage,
723
00:25:01,166 --> 00:25:02,700
it's just on point.
724
00:25:02,767 --> 00:25:04,943
The kung pao chicken on top
was a little disjointed.
725
00:25:04,943 --> 00:25:07,000
The kung pao chicken on top
was a little disjointed.
726
00:25:07,000 --> 00:25:08,800
-[Ann] Yeah.
-[Scott] Kung pao chicken
and that sausage,
727
00:25:08,867 --> 00:25:10,567
there's nothing that brings
these things together.
728
00:25:11,567 --> 00:25:12,700
[Christian] Yeah,
I'm gonna echo Chef.
729
00:25:12,767 --> 00:25:16,567
This is really tasty,
specifically the sauce, right?
730
00:25:16,567 --> 00:25:18,200
Adding the miso,
731
00:25:18,266 --> 00:25:20,367
utilizing
the honeycomb in there,
732
00:25:20,367 --> 00:25:22,367
and just cooking down
just the right amount
733
00:25:22,367 --> 00:25:24,567
was just really key.
734
00:25:25,266 --> 00:25:26,166
[Ted] Thank you, Chef John.
735
00:25:26,166 --> 00:25:27,700
Next up, Chef Michael.
736
00:25:27,767 --> 00:25:31,066
Once again, I name my pizzas
after Philadelphia songs.
737
00:25:31,066 --> 00:25:33,166
I'm calling this one
"Save Me," by Meek Mill,
738
00:25:33,166 --> 00:25:34,867
as in save me
for the last round,
739
00:25:34,867 --> 00:25:34,943
the pizza with the crown.
740
00:25:34,943 --> 00:25:36,066
the pizza with the crown.
741
00:25:36,567 --> 00:25:38,266
[Scott chuckles]
742
00:25:40,100 --> 00:25:41,367
[Christian] Yo, bro,
I'll tell you,
743
00:25:41,367 --> 00:25:44,300
my favorite part
of your slice of pizza
744
00:25:44,367 --> 00:25:45,567
is that kimchi.
745
00:25:45,567 --> 00:25:49,467
Incorporating that kale
into your kimchi,
746
00:25:49,467 --> 00:25:52,467
I love that concept, right?
747
00:25:52,467 --> 00:25:55,600
Um, the kimchi is great,
but the kung pao chicken,
748
00:25:55,667 --> 00:26:00,100
I wish you maybe did something
a little different with that.
749
00:26:00,166 --> 00:26:04,000
Otherwise, um, I thought
it was a really flavorful pie.
750
00:26:04,000 --> 00:26:04,943
Thank you.
751
00:26:04,943 --> 00:26:05,000
Thank you.
752
00:26:05,000 --> 00:26:07,266
You got all these chunks
of the bison sausage,
753
00:26:07,266 --> 00:26:08,266
and then you have
these big chunks
754
00:26:08,266 --> 00:26:09,767
of kung pao chicken as well,
755
00:26:09,767 --> 00:26:11,967
and it just becomes
a little bit monotonous.
756
00:26:11,967 --> 00:26:14,767
Had you loaded this up
with more crispy onions,
757
00:26:14,767 --> 00:26:16,600
and more of that kale,
758
00:26:16,667 --> 00:26:19,567
it'd be a little bit
of a different scenario.
759
00:26:19,567 --> 00:26:20,567
[Ted] Thank you, Chef Michael.
760
00:26:20,567 --> 00:26:21,867
Finally, Chef Rob.
761
00:26:21,867 --> 00:26:24,867
So, this is my take
on the San Gennaro Feast.
762
00:26:24,867 --> 00:26:26,600
What do you get when you go
to a street festival?
763
00:26:26,667 --> 00:26:28,266
Sausage, peppers, and onions.
764
00:26:31,100 --> 00:26:34,767
Yes, Rob, the sausage
and peppers is really nice.
765
00:26:34,767 --> 00:26:34,943
I didn't really get
766
00:26:34,943 --> 00:26:36,266
I didn't really get
767
00:26:36,266 --> 00:26:39,100
a lot of the kung pao chicken
in here,
768
00:26:39,166 --> 00:26:41,667
versus some of the things
that were in the basket,
769
00:26:41,667 --> 00:26:45,166
but it was
a delicious pie, nonetheless.
770
00:26:45,166 --> 00:26:46,367
Thank you.
771
00:26:46,367 --> 00:26:49,000
In Italy, chicken on pizza is
a little bit of a no-no,
772
00:26:49,066 --> 00:26:50,667
so I didn't want
to disappoint anybody.
773
00:26:50,667 --> 00:26:52,667
-Oh.
-So I used
the green and red peppers
774
00:26:52,667 --> 00:26:53,667
in the kung pao chicken.
775
00:26:53,667 --> 00:26:54,967
[Ann] All right,
'cause I did think,
776
00:26:54,967 --> 00:26:57,266
"Oh, those peppers have
a lot of flavor
777
00:26:57,266 --> 00:26:59,467
for just being
diced and sauteed,"
778
00:26:59,467 --> 00:27:01,467
so I take that back.
779
00:27:01,467 --> 00:27:02,967
-Nice job.
-No problem.
780
00:27:02,967 --> 00:27:04,166
[Scott] I think
it's really clever
781
00:27:04,166 --> 00:27:04,943
to take those peppers
out of the kung pao chicken,
782
00:27:04,943 --> 00:27:06,600
to take those peppers
out of the kung pao chicken,
783
00:27:06,667 --> 00:27:09,166
and the cook
on the pizza itself
is gorgeous.
784
00:27:10,367 --> 00:27:12,200
Dude, great play.
785
00:27:12,266 --> 00:27:15,266
I mean, sausage and peppers
out of the bison sausage,
786
00:27:16,166 --> 00:27:17,367
that's the answer,
787
00:27:17,367 --> 00:27:20,467
and then,
for you to sort of spin it
788
00:27:20,467 --> 00:27:22,266
and tell the story, right?
789
00:27:22,266 --> 00:27:24,166
Storytelling is so important,
790
00:27:24,166 --> 00:27:25,667
and where you get
your inspiration from
791
00:27:25,667 --> 00:27:27,266
is so important.
792
00:27:27,266 --> 00:27:28,967
I appreciate that.
Thank you so much, chefs.
793
00:27:28,967 --> 00:27:30,200
[Ted] Okay.
794
00:27:30,200 --> 00:27:33,467
Unfortunately, only two chefs
get to keep the pies coming.
795
00:27:35,000 --> 00:27:36,100
[John] I'm feeling great.
796
00:27:36,166 --> 00:27:37,367
Whether I go forward
or I go home,
797
00:27:37,367 --> 00:27:40,066
I put out a pizza
I was really proud of.
798
00:27:40,066 --> 00:27:41,367
I'm not sure
who's gonna be chopped.
799
00:27:41,367 --> 00:27:42,367
Hoping it's not me.
800
00:27:44,066 --> 00:27:45,100
[Michael] Both
of my competitors
801
00:27:45,166 --> 00:27:46,667
did the same thing
with their kale,
802
00:27:46,667 --> 00:27:47,767
like, just fried it.
803
00:27:47,767 --> 00:27:49,166
I'm the only one
that actually, like,
804
00:27:49,166 --> 00:27:50,767
did something solid with it,
805
00:27:50,767 --> 00:27:53,567
so that's definitely
a big leg to stand on.
806
00:28:01,700 --> 00:28:03,400
[ticking]
807
00:28:09,767 --> 00:28:13,767
[Ted] So, whose dish is
on the chopping block?
808
00:28:21,900 --> 00:28:24,166
Chef Michael,
you've been chopped.
809
00:28:24,166 --> 00:28:25,266
Judges?
810
00:28:25,266 --> 00:28:28,467
[Ann] Chef Michael,
we really enjoyed the kimchi,
811
00:28:28,467 --> 00:28:29,867
but we really wish
you would have used
812
00:28:29,867 --> 00:28:32,367
the kung pao chicken
in a more creative way,
813
00:28:32,367 --> 00:28:34,166
rather than
as an afterthought,
814
00:28:34,166 --> 00:28:35,600
and topping it on the pie,
815
00:28:35,600 --> 00:28:36,066
and topping it on the pie,
816
00:28:36,066 --> 00:28:38,100
and so, we had to chop you.
817
00:28:38,100 --> 00:28:39,400
Okay. Thank you.
818
00:28:40,800 --> 00:28:43,400
What I'm taking away
from this competition is
819
00:28:43,467 --> 00:28:45,367
trusting my vision,
820
00:28:45,367 --> 00:28:47,567
and to keep on
pushing that line.
821
00:28:47,567 --> 00:28:49,200
-Thank you.
-Even though
I didn't move forward,
822
00:28:49,200 --> 00:28:51,600
-I still know the Detroit pie
still reigns supreme.
-Take care, Mike.
823
00:28:51,667 --> 00:28:53,500
[all clap]
824
00:28:55,767 --> 00:28:57,266
Chef John, Chef Rob,
825
00:28:57,266 --> 00:28:59,400
are you worried at what
these baskets might hold?
826
00:28:59,467 --> 00:29:00,767
Back to Chicago you go.
827
00:29:00,767 --> 00:29:02,300
Yeah,
and with the 10,000 bucks.
828
00:29:02,900 --> 00:29:04,300
I don't think so.
829
00:29:04,367 --> 00:29:05,600
All right, chefs.
You got this.
830
00:29:05,600 --> 00:29:05,767
All right, chefs.
You got this.
831
00:29:09,000 --> 00:29:09,800
Open 'em up!
832
00:29:12,166 --> 00:29:13,233
What?
833
00:29:13,233 --> 00:29:17,367
[Ted] And what can you do
with vegan pepperoni...
834
00:29:17,367 --> 00:29:20,166
[Rob] If you're a vegan,
and you're craving pepperoni,
835
00:29:20,166 --> 00:29:21,667
maybe you're not a vegan.
836
00:29:22,166 --> 00:29:23,266
[Ted] ...strawberries,
837
00:29:23,266 --> 00:29:24,767
[John sighing] Okay.
838
00:29:25,266 --> 00:29:26,100
What do we have?
839
00:29:26,166 --> 00:29:28,000
[Ted] ...cupcake-shaped
pizzas...
840
00:29:29,567 --> 00:29:31,100
[scoffs] All right.
841
00:29:31,166 --> 00:29:33,100
[Ted] ...and
dried pineapple rings.
842
00:29:33,100 --> 00:29:34,567
Pineapple.
843
00:29:34,567 --> 00:29:35,600
No. It doesn't belong
844
00:29:35,600 --> 00:29:35,767
No. It doesn't belong
845
00:29:35,767 --> 00:29:37,266
on pizza, at all.
846
00:29:39,000 --> 00:29:41,000
[Ted] Final half an hour
on the clock.
847
00:29:43,467 --> 00:29:44,533
Clock starts now!
848
00:29:44,533 --> 00:29:45,600
-[judges clap]
-[Christian] Go get 'em,
chefs!
849
00:29:45,600 --> 00:29:46,800
-[Scott] All right, guys.
-[Ann] All right, chefs.
850
00:29:46,800 --> 00:29:48,133
-You got this.
-[Scott] You're beautiful.
Let's go!
851
00:29:48,133 --> 00:29:49,700
-Let's go!
-[Christian] I like this.
I feel good about this.
852
00:29:49,767 --> 00:29:51,133
-Absolutely.
-I do, too.
853
00:29:51,133 --> 00:29:52,467
-Yeah, I like this.
-I think the right two people
are here.
854
00:29:53,000 --> 00:29:54,166
Behind you.
855
00:29:58,400 --> 00:29:59,967
[Rob] So,
these cupcake-shaped pizzas
856
00:29:59,967 --> 00:30:02,000
actually have
everything you love
857
00:30:02,000 --> 00:30:03,100
about a pizza,
858
00:30:03,166 --> 00:30:05,100
dough, sauce, and cheese,
859
00:30:05,166 --> 00:30:05,600
and this looks like a brioche.
860
00:30:05,600 --> 00:30:06,967
and this looks like a brioche.
861
00:30:06,967 --> 00:30:08,367
-A brioche in Rome...
-Behind you.
862
00:30:08,367 --> 00:30:09,900
[Rob] ...is usually stuffed
with creams
863
00:30:09,967 --> 00:30:12,567
or chocolate mousse
to make a maritozzi.
864
00:30:13,767 --> 00:30:15,367
I'm just winging it
at this point.
865
00:30:15,367 --> 00:30:17,400
I scoop out
the sauce and cheese,
866
00:30:17,467 --> 00:30:18,734
and get it into the fryer.
867
00:30:19,900 --> 00:30:22,700
While traditional maritozzi
is made with whipped cream,
868
00:30:22,767 --> 00:30:24,100
I decided to grab
869
00:30:24,166 --> 00:30:25,467
the mascarpone,
870
00:30:25,467 --> 00:30:26,367
and mix it
871
00:30:26,367 --> 00:30:28,066
with some milk chocolate.
872
00:30:28,066 --> 00:30:30,266
-Vegan pepperoni.
-But I don't know what to do
873
00:30:30,266 --> 00:30:31,767
-with this vegan pepperoni.
-Ew!
874
00:30:33,000 --> 00:30:34,367
[Christian]
The vegan pepperoni,
875
00:30:34,367 --> 00:30:35,600
because it doesn't have
any actual meat in it,
876
00:30:35,600 --> 00:30:37,567
because it doesn't have
any actual meat in it,
877
00:30:37,567 --> 00:30:40,200
you could be able
to sort of utilize
878
00:30:40,266 --> 00:30:43,166
the spices that are there
to sort of be a back note,
879
00:30:43,166 --> 00:30:44,867
and some sort of sauce.
880
00:30:44,867 --> 00:30:47,166
[Ted] Well, I was about to say
I think I have the solution,
881
00:30:47,166 --> 00:30:49,367
but Chef John
kind of beat me to it,
882
00:30:49,367 --> 00:30:50,767
and that is
883
00:30:50,767 --> 00:30:52,066
-chocolate.
-[Ann] Yes.
884
00:30:52,066 --> 00:30:53,266
Twenty minutes,
you'll never have to have
885
00:30:53,266 --> 00:30:54,500
vegan pepperoni again.
886
00:30:54,567 --> 00:30:57,300
I feel bad for the people
who can't have real pepperoni.
887
00:31:00,200 --> 00:31:01,600
[John] Being a savory guy,
888
00:31:01,667 --> 00:31:03,800
I wanted to do something
that was a little bit
889
00:31:03,867 --> 00:31:05,600
of a savory component,
and I grab arbol chilis,
890
00:31:05,600 --> 00:31:06,266
of a savory component,
and I grab arbol chilis,
891
00:31:06,266 --> 00:31:07,367
I grab ancho chilis.
892
00:31:07,867 --> 00:31:09,000
I'm gonna make
893
00:31:09,066 --> 00:31:10,166
pizza-fried doughnuts
894
00:31:10,166 --> 00:31:11,567
with a mole chili
895
00:31:11,567 --> 00:31:13,367
strawberry dipping sauce.
896
00:31:13,367 --> 00:31:14,967
I'm gonna toast
my chilis real quick,
897
00:31:14,967 --> 00:31:16,467
because that's
what really opens up
898
00:31:16,467 --> 00:31:17,867
their incredible dimension
of flavors.
899
00:31:18,800 --> 00:31:20,600
I see
the cupcake-shaped pizzas,
900
00:31:20,667 --> 00:31:22,000
I cut them up,
I put them in the fryer.
901
00:31:22,066 --> 00:31:24,300
I'm gonna fry them until
they're, like, golden brown.
902
00:31:26,700 --> 00:31:28,800
Chefs, just under 15 minutes
left here.
903
00:31:32,200 --> 00:31:35,600
Rob and John are
very different pizzaiolos.
904
00:31:35,600 --> 00:31:35,667
Rob and John are
very different pizzaiolos.
905
00:31:35,667 --> 00:31:37,100
Rob's style is
906
00:31:37,166 --> 00:31:38,667
very reflective
of his journey,
907
00:31:38,667 --> 00:31:39,867
his Italian heritage.
908
00:31:39,867 --> 00:31:41,100
He's very proud of it.
909
00:31:41,967 --> 00:31:42,867
My boys!
910
00:31:42,867 --> 00:31:44,667
[Ann] And then,
we have John,
911
00:31:44,667 --> 00:31:46,900
who's really new to this,
and you kind of see that.
912
00:31:46,967 --> 00:31:48,867
He's got kind of
a spicy personality,
913
00:31:48,867 --> 00:31:50,867
and that's kind of reflected
in the dishes
914
00:31:50,867 --> 00:31:52,900
that he's been presenting
to us today.
915
00:31:52,967 --> 00:31:54,500
[John] If I win
the $10,000 today,
916
00:31:54,567 --> 00:31:56,467
that money's going
right back into the community,
917
00:31:56,467 --> 00:31:57,900
to feed people
right in my neighborhood,
918
00:31:57,967 --> 00:31:59,000
right away.
919
00:31:59,066 --> 00:32:01,000
You know,
my best and favorite memories
920
00:32:01,066 --> 00:32:03,567
from pizza come from having
that safe place, that home,
921
00:32:03,567 --> 00:32:04,767
and all I want to do
922
00:32:04,767 --> 00:32:05,600
is make sure that
as many people as possible
923
00:32:05,600 --> 00:32:06,500
is make sure that
as many people as possible
924
00:32:06,567 --> 00:32:08,066
can have
that same kind of thing.
925
00:32:11,700 --> 00:32:14,367
[Rob] Winning today
would mean the world to me.
926
00:32:14,367 --> 00:32:16,667
That money is gonna go
to a scholarship fund
927
00:32:16,667 --> 00:32:20,400
to help other people
who are aspiring pizzaiolos
928
00:32:20,467 --> 00:32:21,367
follow their dreams.
929
00:32:22,100 --> 00:32:23,667
I take the cupcakes out
930
00:32:23,667 --> 00:32:26,767
and immediately sprinkle them
with some sugar and cinnamon.
931
00:32:28,367 --> 00:32:31,100
I taste my filling,
it's perfect to my liking,
932
00:32:31,100 --> 00:32:32,767
so I pipe it
right into the cupcake.
933
00:32:33,600 --> 00:32:35,367
Okay, what do I got left?
934
00:32:35,367 --> 00:32:35,600
[Christian] Now,
Rob down there,
935
00:32:35,600 --> 00:32:36,500
[Christian] Now,
Rob down there,
936
00:32:36,567 --> 00:32:40,266
he's got a deep-fried
cupcake-shaped pizza,
937
00:32:40,266 --> 00:32:41,767
but he's really stumped
938
00:32:41,767 --> 00:32:43,400
when it comes
to the pepperoni,
939
00:32:43,467 --> 00:32:44,300
the pineapple,
940
00:32:44,367 --> 00:32:45,867
and the strawberries.
941
00:32:49,367 --> 00:32:51,900
I blend my steeped chilis
in a blender, and strain it,
942
00:32:51,967 --> 00:32:53,166
and then I add that
to my pot
943
00:32:53,166 --> 00:32:55,100
with the dark chocolate
and strawberries, and agave.
944
00:32:57,867 --> 00:32:58,800
I need to do something
945
00:32:58,800 --> 00:32:59,867
with these
dried pineapple rings,
946
00:32:59,867 --> 00:33:01,166
and I'm hoping I can make
sort of a dust,
947
00:33:01,166 --> 00:33:02,867
so I throw them
in the food processor.
948
00:33:06,500 --> 00:33:08,166
[Scott] The pineapple
doesn't look like
949
00:33:08,166 --> 00:33:10,300
[chuckling] it's so easy
to work with.
950
00:33:10,367 --> 00:33:11,467
It's very gummy.
951
00:33:11,467 --> 00:33:13,100
Like,
that's not really breaking up.
952
00:33:13,100 --> 00:33:14,667
[John] A little perplexed
at what to do,
953
00:33:14,667 --> 00:33:16,100
so I throw it in the oven
to try to caramelize,
954
00:33:16,166 --> 00:33:17,166
and I'm hoping for the best.
955
00:33:19,100 --> 00:33:21,000
Behind.
956
00:33:21,000 --> 00:33:23,166
All right, Chef Rob.
How are you doing
over there, brother?
957
00:33:23,166 --> 00:33:24,400
[Rob] You know,
I'm not used to doing
958
00:33:24,467 --> 00:33:25,667
these dessert-style pizzas.
959
00:33:25,667 --> 00:33:27,467
I'm definitely not used
to putting pineapple
960
00:33:27,467 --> 00:33:29,000
on any sort of pizza item.
961
00:33:29,000 --> 00:33:31,300
Pineapple is
a very difficult ingredient,
962
00:33:31,367 --> 00:33:33,800
no matter how you slice it,
you'll pardon the expression.
963
00:33:33,867 --> 00:33:35,600
It's very, very assertive.
964
00:33:35,600 --> 00:33:35,900
It's very, very assertive.
965
00:33:35,967 --> 00:33:38,266
-It's a very
polarizing ingredient...
-Yeah.
966
00:33:38,266 --> 00:33:40,000
-...in the pizza world.
-Well, lucky you, Ann.
It's not your problem.
967
00:33:40,000 --> 00:33:42,200
-[Ann chuckling] Yeah!
Thank you, Ted.
-[all chuckling]
968
00:33:42,266 --> 00:33:44,667
-Not today, anyway.
-Not today.
969
00:33:44,667 --> 00:33:48,400
[Rob] There are two things
that don't belong on pizza.
970
00:33:48,467 --> 00:33:50,800
Pineapple,
and vegan pepperoni.
971
00:33:50,867 --> 00:33:52,667
I don't know.
I don't know what to do.
972
00:33:53,667 --> 00:33:55,266
All right, chefs,
five minutes to go!
973
00:33:57,266 --> 00:34:00,567
I feel like that pineapple
and that vegan pepperoni
974
00:34:00,567 --> 00:34:05,066
has just gotten into his head,
and he can't get it out.
975
00:34:05,066 --> 00:34:05,600
I don't know what to do
with this vegan pepperoni.
976
00:34:05,600 --> 00:34:07,200
I don't know what to do
with this vegan pepperoni.
977
00:34:07,266 --> 00:34:09,000
I thought,
coming into this competition,
978
00:34:09,066 --> 00:34:11,100
that I handled pressure
really well,
979
00:34:11,100 --> 00:34:12,567
but the pressure
in this dessert round
980
00:34:12,567 --> 00:34:14,200
is really starting
to get to me,
981
00:34:14,266 --> 00:34:16,200
and I can tell you
that clock is for real,
982
00:34:16,266 --> 00:34:17,266
and it doesn't stop.
983
00:34:17,900 --> 00:34:18,767
[exhales]
984
00:34:20,100 --> 00:34:21,166
[ticking]
985
00:34:28,867 --> 00:34:30,800
I am in the weeds, my man.
986
00:34:30,867 --> 00:34:32,500
Chef Rob does not look happy.
987
00:34:32,567 --> 00:34:34,767
[Ann] He's either going to be
really successful,
988
00:34:34,767 --> 00:34:36,900
or the basket
could really get him.
989
00:34:38,400 --> 00:34:40,567
[Rob] I don't know what to do
with this vegan pepperoni,
990
00:34:40,567 --> 00:34:42,266
so I try to mask
991
00:34:42,266 --> 00:34:44,867
the horrendous flavor
as best as possible,
992
00:34:44,867 --> 00:34:46,500
and mix it
with a strawberry jam
993
00:34:46,567 --> 00:34:48,467
and freeze-dried pineapple.
994
00:34:52,066 --> 00:34:53,567
[John] The plan
for the vegan pepperoni
995
00:34:53,567 --> 00:34:53,978
is to cook it
so it's crispy.
996
00:34:53,978 --> 00:34:55,900
is to cook it
so it's crispy.
997
00:34:57,200 --> 00:34:58,266
I'm gonna fry these guys.
998
00:34:58,266 --> 00:35:00,266
They already got
a good level of spice to them.
999
00:35:00,266 --> 00:35:02,800
Hopefully, they play nicely
with the chilis, and the mole.
1000
00:35:05,266 --> 00:35:06,400
[Rob] So,
with the strawberries,
1001
00:35:06,467 --> 00:35:09,500
I put them right into
the chocolate mascarpone
1002
00:35:09,567 --> 00:35:11,100
as a topping.
1003
00:35:11,100 --> 00:35:12,367
How could I take this
up a notch?
1004
00:35:12,400 --> 00:35:16,166
So, I slice up some oranges,
and I go to the deep-fryer,
1005
00:35:16,166 --> 00:35:18,066
because when you eat
fried oranges,
1006
00:35:18,066 --> 00:35:19,400
you can eat the peel
and everything,
1007
00:35:19,467 --> 00:35:21,100
and it tastes just like candy.
1008
00:35:22,066 --> 00:35:23,634
[Ted] One minute
to go, chefs.
1009
00:35:23,634 --> 00:35:23,978
-[Christian] Let's go, guys.
Let's get it all done.
-[Ann] All right, chefs!
1010
00:35:23,978 --> 00:35:25,800
-[Christian] Let's go, guys.
Let's get it all done.
-[Ann] All right, chefs!
1011
00:35:27,100 --> 00:35:28,667
[John] I pull my pineapple
out of the oven,
1012
00:35:28,667 --> 00:35:30,567
and it's sticking
to everything.
1013
00:35:30,567 --> 00:35:31,667
It's gonna become a garnish,
1014
00:35:31,700 --> 00:35:34,467
and I kind of wish
it just went in the mole.
1015
00:35:34,467 --> 00:35:37,567
-Here we go, chefs!
Thirty seconds on the clock.
-[Ted] Thirty seconds!
1016
00:35:37,567 --> 00:35:38,900
-[Christian] All right, guys!
-[Scott] Let's go, guys.
1017
00:35:38,967 --> 00:35:40,767
[Christian] Come on, guys.
Get it on there!
1018
00:35:40,767 --> 00:35:41,867
[Scott] You gotta get it
on plates.
1019
00:35:43,000 --> 00:35:45,000
[Ted] Final seconds
of the final round!
1020
00:35:45,500 --> 00:35:46,400
Ten,
1021
00:35:46,467 --> 00:35:47,667
nine,
1022
00:35:47,667 --> 00:35:48,767
eight,
1023
00:35:48,767 --> 00:35:49,667
seven,
1024
00:35:49,667 --> 00:35:50,667
six,
1025
00:35:50,667 --> 00:35:52,166
five,
1026
00:35:52,166 --> 00:35:53,166
four,
1027
00:35:53,166 --> 00:35:53,978
three,
1028
00:35:53,978 --> 00:35:54,166
three,
1029
00:35:54,166 --> 00:35:55,467
two,
1030
00:35:55,467 --> 00:35:56,367
one.
1031
00:35:57,100 --> 00:35:58,266
Time's up!
1032
00:35:58,266 --> 00:35:59,166
[Ann] Ah!
1033
00:35:59,166 --> 00:36:02,100
[all applauding]
1034
00:36:02,100 --> 00:36:03,767
[Rob] Yeah,
I'm a little nervous.
I'm not gonna lie.
1035
00:36:03,767 --> 00:36:06,300
As soon as I seen
vegan pepperoni and pineapple,
1036
00:36:06,367 --> 00:36:07,667
and you're telling me
to make a dessert,
1037
00:36:07,667 --> 00:36:10,300
but I just went
into pizza savant mode,
1038
00:36:10,367 --> 00:36:11,667
and made it happen.
1039
00:36:11,667 --> 00:36:12,900
Now, we pray
1040
00:36:12,967 --> 00:36:13,867
to the pizza gods.
1041
00:36:16,367 --> 00:36:18,300
Chef John and Chef Rob,
1042
00:36:18,367 --> 00:36:21,166
you have created
dessert pizza plates using
1043
00:36:21,166 --> 00:36:22,667
vegan pepperoni,
1044
00:36:22,667 --> 00:36:23,978
strawberries,
1045
00:36:23,978 --> 00:36:24,000
strawberries,
1046
00:36:24,000 --> 00:36:25,900
cupcake-shaped pizzas,
1047
00:36:25,967 --> 00:36:28,266
and dried pineapple rings.
1048
00:36:28,266 --> 00:36:30,000
-Chef John.
-Judges, I've made you
1049
00:36:30,000 --> 00:36:31,500
pizza doughnut bites
1050
00:36:31,567 --> 00:36:33,600
with a chocolate
strawberry chili mole.
1051
00:36:35,300 --> 00:36:36,700
[Christian] The way
you treated
1052
00:36:36,767 --> 00:36:39,367
the cupcake-shaped pizza,
that's what I would have done.
1053
00:36:39,367 --> 00:36:42,367
I knew that it would lend well
to frying, and it did.
1054
00:36:42,367 --> 00:36:43,700
It gets nice and flaky,
1055
00:36:43,767 --> 00:36:44,700
but not too sure
1056
00:36:44,700 --> 00:36:45,900
what's going on
with the pineapple.
1057
00:36:45,967 --> 00:36:48,166
Mine kind of just
really hardened up.
1058
00:36:48,166 --> 00:36:50,867
Yeah. The pineapple is
really hard to eat,
1059
00:36:50,867 --> 00:36:52,700
and I'm not quite sure
1060
00:36:52,767 --> 00:36:53,978
what this dish is
1061
00:36:53,978 --> 00:36:54,400
what this dish is
1062
00:36:54,467 --> 00:36:56,900
as a fully composed dessert.
1063
00:36:58,166 --> 00:37:02,066
This doesn't really speak
to me like a dessert pizza.
1064
00:37:02,066 --> 00:37:03,667
I almost wish
you would have used
1065
00:37:03,667 --> 00:37:04,667
the pizza dough,
1066
00:37:04,667 --> 00:37:09,000
and incorporated
the cupcake-shaped pizza less.
1067
00:37:09,000 --> 00:37:11,000
Chef, I think
we all appreciate
1068
00:37:11,000 --> 00:37:14,166
you coming into this kitchen
with such a difficult basket,
1069
00:37:14,166 --> 00:37:16,166
and putting
your best foot forward,
1070
00:37:16,166 --> 00:37:18,667
but this is
an unmitigated disaster, sir.
1071
00:37:20,567 --> 00:37:22,266
This deep-fried bread,
1072
00:37:22,266 --> 00:37:23,978
[chuckling] you didn't do
anything with it.
1073
00:37:23,978 --> 00:37:24,266
[chuckling] you didn't do
anything with it.
1074
00:37:24,266 --> 00:37:26,700
You chopped it up
and threw it in the fryalator.
1075
00:37:26,767 --> 00:37:28,667
Like,
I gotta be real, brother.
1076
00:37:28,667 --> 00:37:30,266
Well, at least
you'll remember it.
1077
00:37:30,266 --> 00:37:31,567
[all chuckling]
1078
00:37:31,567 --> 00:37:32,467
I hope not.
1079
00:37:32,467 --> 00:37:34,300
[all laughing]
1080
00:37:34,367 --> 00:37:37,166
Okay. Finally, Chef Rob.
1081
00:37:37,166 --> 00:37:40,567
So, this is my version
of a Roman-style maritozzi.
1082
00:37:40,567 --> 00:37:43,266
Typically, in Rome,
they make a maritozzi
1083
00:37:43,266 --> 00:37:45,867
with a brioche,
and then, it's cut open
1084
00:37:45,867 --> 00:37:47,467
and filled
with some sort of a cream,
1085
00:37:47,467 --> 00:37:49,166
usually a whipped cream.
1086
00:37:49,166 --> 00:37:51,600
Chef Rob,
I'm gonna be honest with you.
1087
00:37:53,800 --> 00:37:53,978
I like this.
1088
00:37:53,978 --> 00:37:54,767
I like this.
1089
00:37:54,767 --> 00:37:56,467
[giggles]
1090
00:37:56,467 --> 00:37:59,467
The way you utilized
the cupcake,
1091
00:37:59,467 --> 00:38:02,066
filling it with that
traditional chocolate cream
1092
00:38:02,066 --> 00:38:04,300
was really quite inventive.
1093
00:38:04,367 --> 00:38:05,767
Thank you.
1094
00:38:05,767 --> 00:38:06,867
[Scott] I think
the smartest thing you did
1095
00:38:06,867 --> 00:38:08,567
was remove
the tomato and the mozzarella
1096
00:38:08,567 --> 00:38:11,100
from the interior
of that cupcake-shaped pizza.
1097
00:38:11,166 --> 00:38:13,967
[Christian] It reads
a little heavy, right?
1098
00:38:13,967 --> 00:38:15,767
-Sure.
-I'm looking for, just, like,
1099
00:38:15,767 --> 00:38:18,567
some sort of lightness,
just a respite
1100
00:38:18,567 --> 00:38:22,300
to the incredible richness
and sweetness, right?
1101
00:38:22,367 --> 00:38:23,978
I think the strawberry
got lost, bro.
1102
00:38:23,978 --> 00:38:24,700
I think the strawberry
got lost, bro.
1103
00:38:24,767 --> 00:38:27,066
The pineapple is so strong
1104
00:38:27,066 --> 00:38:29,266
together
with that vegan pepperoni.
1105
00:38:29,266 --> 00:38:31,367
I'd love to see
just some more
1106
00:38:31,367 --> 00:38:32,567
basket ingredients
1107
00:38:32,567 --> 00:38:35,266
to sort of, like, pound me
in the face, you know?
1108
00:38:35,266 --> 00:38:36,767
Sure.
1109
00:38:36,767 --> 00:38:39,100
Now, our judges must compare
your meals
1110
00:38:39,166 --> 00:38:41,600
to find our winner.
Thank you, chefs.
1111
00:38:41,667 --> 00:38:42,600
Thank you, guys.
1112
00:38:42,667 --> 00:38:43,467
Thanks.
1113
00:38:45,567 --> 00:38:46,800
All right, judges,
battle pizza.
1114
00:38:46,867 --> 00:38:48,266
Let's get into it.
1115
00:38:48,266 --> 00:38:49,700
-Let's talk about
the first round, shall we?
-[Christian] Yeah.
1116
00:38:49,767 --> 00:38:51,367
I mean, Rob, in my opinion,
1117
00:38:51,367 --> 00:38:53,467
utilized
the basket ingredients
1118
00:38:53,467 --> 00:38:53,978
in that first round
relatively well.
1119
00:38:53,978 --> 00:38:55,967
in that first round
relatively well.
1120
00:38:55,967 --> 00:38:57,667
[Ann] Rob's pizza made sense.
1121
00:38:57,667 --> 00:39:00,066
All the toppings
worked well together.
1122
00:39:00,066 --> 00:39:01,367
The one missing, however,
1123
00:39:01,367 --> 00:39:03,300
is there wasn't
a lot of creativity,
1124
00:39:03,367 --> 00:39:04,667
whereas John, I think
1125
00:39:04,667 --> 00:39:06,600
he did get
a little bit more creative,
1126
00:39:06,667 --> 00:39:08,266
especially
with that hot sauce.
1127
00:39:08,266 --> 00:39:09,500
[Christian] That was one
of my favorite highlights
1128
00:39:09,567 --> 00:39:11,100
of the whole day,
was that hot sauce.
1129
00:39:11,166 --> 00:39:12,367
[Scott] Yeah,
but John didn't bake
1130
00:39:12,367 --> 00:39:13,300
his pizza long enough.
1131
00:39:13,367 --> 00:39:15,867
I think
a doughy tavern-style pizza
1132
00:39:15,867 --> 00:39:17,000
is a big no-no.
1133
00:39:17,066 --> 00:39:17,967
-[Ann] Yeah.
-Right?
1134
00:39:17,967 --> 00:39:19,100
[Ann] As we went to round two,
1135
00:39:19,166 --> 00:39:21,100
he definitely
redeemed himself.
1136
00:39:21,166 --> 00:39:22,367
The crust was excellent.
1137
00:39:22,367 --> 00:39:23,978
-It was crispy, it was thin.
-[Scott] Yes.
1138
00:39:23,978 --> 00:39:24,367
-It was crispy, it was thin.
-[Scott] Yes.
1139
00:39:24,367 --> 00:39:26,567
His usage of the kale
over the top of the pizza,
1140
00:39:26,567 --> 00:39:28,367
he gave us a fantastic pie.
1141
00:39:28,367 --> 00:39:29,667
-[Ann] And with Rob...
-[Scott] Yeah.
1142
00:39:29,667 --> 00:39:31,200
...the way he played
with those ingredients,
1143
00:39:31,266 --> 00:39:32,700
the sausage and peppers,
1144
00:39:32,767 --> 00:39:35,367
I thought was
really creative and genius.
1145
00:39:35,367 --> 00:39:36,767
[Scott] He made
that pizza his own.
1146
00:39:36,767 --> 00:39:37,867
[Christian] A hundred percent.
1147
00:39:37,867 --> 00:39:39,567
I mean, when you look
at these two racehorses,
1148
00:39:39,567 --> 00:39:42,367
you got someone like Rob,
who's very technically sound,
1149
00:39:42,367 --> 00:39:44,967
and we had to pull him out
1150
00:39:44,967 --> 00:39:46,767
of his comfort zone
a little bit,
1151
00:39:46,767 --> 00:39:50,667
where in fact,
John was way more comfortable
1152
00:39:50,667 --> 00:39:52,667
taking risks all day long.
1153
00:39:52,667 --> 00:39:53,978
I always say, you know,
1154
00:39:53,978 --> 00:39:54,266
I always say, you know,
1155
00:39:54,266 --> 00:39:56,467
take those risks,
because they do pay off.
1156
00:39:56,467 --> 00:39:59,867
In this
particular competition, um,
1157
00:39:59,867 --> 00:40:02,066
I'm not 100% sure
if they all did.
1158
00:40:03,700 --> 00:40:04,667
[John] Scott's right.
1159
00:40:04,667 --> 00:40:07,266
My dessert was not
the caliber of dish
1160
00:40:07,266 --> 00:40:08,867
that wins
a competition like this,
1161
00:40:08,867 --> 00:40:13,266
but I am exceptionally proud
of my entree round.
1162
00:40:13,266 --> 00:40:15,667
[Rob] Honestly, I was not
confident with my dessert.
1163
00:40:15,667 --> 00:40:18,000
It's in the judges' hands,
so we'll see what happens.
1164
00:40:20,867 --> 00:40:23,978
So, whose dish is
on the chopping block?
1165
00:40:23,978 --> 00:40:24,300
So, whose dish is
on the chopping block?
1166
00:40:29,667 --> 00:40:30,467
Ooh.
1167
00:40:34,300 --> 00:40:36,266
Chef John,
you've been chopped.
1168
00:40:36,266 --> 00:40:37,200
Judges?
1169
00:40:38,467 --> 00:40:40,400
[Scott] Chef John,
loved hearing your story
1170
00:40:40,467 --> 00:40:41,400
and the commitment
that you have
1171
00:40:41,467 --> 00:40:44,000
to your community
this entire competition.
1172
00:40:44,066 --> 00:40:46,066
In your appetizer round,
unfortunately,
1173
00:40:46,066 --> 00:40:47,266
there were
some inconsistencies
1174
00:40:47,266 --> 00:40:48,367
with the pizza itself.
1175
00:40:48,367 --> 00:40:49,400
Some of it was
a little crispy,
1176
00:40:49,467 --> 00:40:51,166
some of it was
a little undercooked.
1177
00:40:51,166 --> 00:40:52,367
It needed
a little bit more time.
1178
00:40:53,200 --> 00:40:53,978
And then,
there was the dessert.
1179
00:40:53,978 --> 00:40:54,767
And then,
there was the dessert.
1180
00:40:54,767 --> 00:40:56,567
It was a real challenge,
that dessert,
1181
00:40:56,567 --> 00:40:59,266
and so,
we had to chop you.
1182
00:40:59,266 --> 00:41:00,867
Thanks. It was great
cooking for you all today.
1183
00:41:00,867 --> 00:41:02,100
-[Ann] Best of luck.
-[Christian] Good luck, man.
1184
00:41:02,100 --> 00:41:03,266
-[all clap]
-Congrats.
1185
00:41:03,266 --> 00:41:04,500
-[Ann] Good luck.
-[Scott] Good luck.
1186
00:41:04,567 --> 00:41:06,266
[John] I did not win today,
1187
00:41:06,266 --> 00:41:08,266
but I made
the last round of Chopped.
1188
00:41:08,266 --> 00:41:11,667
I started doing this to take
the thing I knew, pizza,
1189
00:41:11,667 --> 00:41:12,967
and give back,
1190
00:41:12,967 --> 00:41:15,900
and I hope if people listen
to one thing I have to say,
1191
00:41:15,967 --> 00:41:18,200
if I can do it,
I promise you can do it.
1192
00:41:20,200 --> 00:41:22,166
And that means,
Chef Rob Cervoni,
1193
00:41:22,166 --> 00:41:23,978
you are the Chopped champion.
1194
00:41:23,978 --> 00:41:24,266
you are the Chopped champion.
1195
00:41:24,266 --> 00:41:26,000
You're walking away with 10K.
1196
00:41:26,066 --> 00:41:27,333
-Great work, sir.
-[Christian] Whoo!
1197
00:41:27,333 --> 00:41:29,367
-[Ann] All right!
-Thank the pizza gods
smiling down.
1198
00:41:29,367 --> 00:41:31,667
Finally, I get to say
without a doubt,
1199
00:41:31,667 --> 00:41:34,867
Roman-style pizza is
the best pizza in the world.
1200
00:41:34,867 --> 00:41:35,800
[all chuckling]
1201
00:41:35,867 --> 00:41:36,767
With all humility.
1202
00:41:36,767 --> 00:41:38,166
-[chuckles]
-Absolutely, man.
1203
00:41:38,166 --> 00:41:39,166
[chuckles]
1204
00:41:39,166 --> 00:41:40,600
[Rob] I came here to win
1205
00:41:40,667 --> 00:41:43,166
for my friends, my family,
and all my mentors,
1206
00:41:43,166 --> 00:41:45,300
and the first thing
I want to do is
1207
00:41:45,367 --> 00:41:47,400
call my parents
and my wife,
1208
00:41:47,467 --> 00:41:49,300
my son,
and just tell them,
1209
00:41:49,367 --> 00:41:52,000
hey, like,
I'm a Chopped champion,
1210
00:41:52,000 --> 00:41:53,978
and all that hard work,
1211
00:41:53,978 --> 00:41:55,300
and all that hard work,
1212
00:41:55,367 --> 00:41:57,266
all that belief you had in me,
1213
00:41:57,266 --> 00:41:58,000
it paid off.