You know, Petroni,
the biggest lie that was ever told?
What?
Is I'm only gonna eat one slice.
[laughs]
And when it comes to pizza,
it's impossible not to crave for.
I mean, you know this.
I've travelled across Americ
I've tasted the best pizza in the country,
and I've enjoyed every bite
Mmm.
This is really great pizza.
So I've invited three of my favorite Triple D pizza masters
to compete here in Flavortown Market.
But everybody knows I couldn't hold a pizza competition
without the help of the pizza maestro himself Christian Petroni.
[Christian speaking Italian]
[speaking English] Very beautiful.
I love it all. Sicilian, Neapolitan, New York style, thin crust, deep dish,
-shallow dish, upside down dish. -Okay, listen, Chris,
-All and above. -we get it.
We know you love pizza.
It's Triple D Pizza Masters right now
-on Guy's Grocery Games. -I mentioned those New Haven style, right?
-With the coal oven? It gets hot? -No, I...
-You ever see those things? -I do.
You open the door, your eye, you need sunglasses.
[car honks]
So, Guy, introduce me to your Triple D pizzaioli.
All right, first up is Roberto Caporuscio,
the chef owner of the Neapolitan style pizzeria in Manhattan,
who has helped open and certify over 70 pizzerias
and over 200 pizza makers.
[Roberto]
[Guy] Kinda helps that he was born and raised
on a dairy farm in the hear of Italy's pizza country.
I was cheese maker before.
-You were a cheese maker? -Yes.
-There's my brother. How are you, brother? -[speaking indistinctly]
[all laughing]
Next up, Kerri Smith,
the chef who made her specia cowboy brisket pizza
when I visited her pizzeria in Laramie, Wyoming.
[Kerri] I'm the new Triple D pizza chef in Flavortown.
That crust is out of bounds. That is legit.
[Kerri] We do everything sourdough,
but I think that's gonna be my advantage
because I'm willing to think outside of the pizza box.
Just here for the pizza. You didn't give Christian any love.
-Listen, I know I'm that guy. You know? -Oh, my gosh.
-Hello. Very nice to meet you. -Hello.
Just here for the pizza.
And finally, Luigi Agostini,
the Italian chef and Triple D OG
serving up New York style pizza
at his four joints in San Diego.
Pizzeria Luigi have four locations right now
and I owe a lot of that to Triple D.
Mmm. This is some of the best pie.
Look at the crust on that thing.
My pizzeria was one of the first season on Triple D.
That make me the OG of Triple D.
I'm here to have fun and to see what Guy gonna throw at me.
[all laugh]
-I'm nervous. -I've never seen him run that fast.
Chefs, welcome. I feel like I am kind of surrounded by, like, pizza Jedi masters.
-You get what I'm saying? -I think, kind of,
The Rise of the Piewalkers you might say?
The Rise of the Piewalkers.
[Guy] And I've done a lot of pizza joints on Triple D.
So the fact that you three are here, there's an OG,
a middle G and a new G.
You represent all the facets of pizza.
American style, big gigantic pies, creative mid-western pizza,
and then, of course, the OG Neapolitan style.
Whatever kind of pizza you love, this is your competition.
-Are you ready for this? -We brought the flavor.
[Guy] Well, you chefs of the pizza world
kind of have your own language.
I brought in the great interpreter, the hambino himself,
the east coast pizza maestro, Chef Christian Petroni, to be the interpreter.
[Guy] We have two great challenges
that will test your pizza mastery, okay?
The chef with the lowest score,
unfortunately, at the end of round one
[clicks tongue] will be eliminated.
But the chef who has the highest combined score at the end of both rounds
will shop Flavortown Market for up to $20,000.
-That's no pie in the sky though. -That's no pie in the sky.
Let's get the pizza party started.
First challenge, I want you to make the judges your signature pizza.
I've been to each one of your places.
-I've tried them. -[all] Yeah.
Give us your version of pizza heaven, right?
So, we said it was all right if you brought your own dough,
and we let you bring special ingredients of your choice.
[Christian] Well, that's very kind,
and I think that those ingredients that you brought
should help you deliver, like, the perfect pizza.
-Deliver. -Delivery.
Delivery. Don't you have something?
-... One sec. -Hang on one second.
Special delivery from Christian. You're gonna love this.
This is good. Look at that.
All right, listen, what have we got?
-Looks like we got three in here. -Three pizzas?
Three pies.
I call this game "Pizza Present."
There is a whammy ingredient in each one of these boxes.
You are gonna have to feature, guys,
one of these whammy ingredients in your signature pizza.
-Chef, would you like to go first? -I'd love to go first.
Fantastic. Would you like the big box, the medium box, or the little box?
-I'll go with the small box. -Small box.
[Christian laughs cunningly]
[Guy] Roberto. Which one do you want, Chef?
-The big one or the little one? -The little one.
Okay, there you go.
[Guy] Luigi, out of the three,
which one would you like, Luigi?
I'll go for the big one, please.
There you go. Let's serve that up to Luigi.
Can you hold it? All right.
All right, you go ahead and open those up, take a look at 'em.
Let's see what you have.
Luigi, pizza potato chips.
-Does it get any easier? -Easy. Easy.
-Easy. Beef jerky. -[Guy] What do you got?
Beef jerky.
-[chuckles] -Right up your alley in Laramie, Wyoming.
[Kerri laughs]
[Christian laughs mischievously] This is epic.
Oh, to give you ranch dressing?
-[sighs in exasperation] -You know what?
We might as well have given Superman Kryptonite.
-[laughs nervously] -Chefs, you have 30 minutes to create your signature pizza
featuring your pizza present.
I think you've already been through enough turmoil
so I'm just gonna let you know
that three, two, one, go is not going to apply.
Okay? It only applies when the clock starts, okay?
So just keep that in mind.
But you must use those ingredients.
Yeah, honestly, like,
the time just feels like it's ticking away
when I think about if I had...
Well, you just think about how much time
-you've wasted just thinking-- -Oh, do we need to go?
-Oh, there we go. -[contestants laugh]
-Nice and easy. -We could have kept 'em here for an hour.
Coming through, coming through.
So, what we gonna make? What we gonna make? What we gonna make?
Heavy cream, heavy cream.
I love the fact that they were able to bring their own dough.
When it comes to pizza,
what really separates a fantastic, truly artisanal pizzaioli
from, pretty much, everyone else is the dough.
-Get out of my way. -Hey, what you doing? [laughs]
Chef Christian was generous enough to give us some presents.
He gave me some pizza chips to incorporate on the pizza.
I got to try to figure out some kind of garlic olive oil drizzle
with these potato chips.
I'm just gonna make a Mona Lisa, I guess.
For my signature pizza, I'm going to make what I call The Mona Lisa.
The Mona Lisa is kind of, like, the deluxe
Every pizza shop
got their own version of the deluxe.
It's just like a mix of everything.
Mine, especially, you have pepperoni sausage..
Peppers, onions.
Mozzarella cheese that I add right on my doug and the sauce.
Mushroom. Yeah, there's mushroom.
Hey, mushroom are right here, right? Yeah.
-Yeah, mushrooms are usually in produce. -[laughs]
-You... -I'm just looking around.
If you buy any pre-sliced mushrooms I will fire you from Italy.
You already did that.
Oh, normal milk.
[Kerri] I have never made a pizza with beef jerky
How do you make it not dry and tough?
Not what I would want on a pizza.
I brought two important ingredients to me.
A 14 hour smoked brisket and a sourdough pizza dough.
I am thinking of making our cowboy beef brisket
that we serve at the Alibi.
We made that for the Triple D show
-that we did with Guy. -[impersonates explosion]
All right, going half?
[Kerri] I thought it was a perfect fit to the beef jerky.
Where's the creme fraiche at? Oh, I see it.
Knew I had to counteract that beef jerky, the saltiness,
so I also did a horseradish sauce.
-Hey. How we doing? -Good.
-Find everything you need? -Where is the honey? All the way back there again?
I grab the hot honey because I love hot honey.
Hey, Roberto, [speaking Italian]
-Ranch. You need more or no? -No. [laughs]
-You have enough? Okay. -No.
[chuckles]
It's over there.
That's a different level, baby.
And the cheese.
Is there truffle, truffle...
Giving somebody like Roberto ranch dressing?
It's a sin.
You can't have a pizza competition
without a pizza-loving panel of judges.
Acclaimed executive chef and restauranteur
who always make a deep dish, Chef Michael Voltaggio.
Renowned Southern California restaurateur,
whose Italian roots go all the way back to the old country.
-Long Island. -That is.
Antonia Lofaso.
And also, a young aspiring pizzaioli
who learned how to make pizzas in his backyard woodfire oven.
-Yes, thank you. -A young
-Hunter Fieri, everybody. -[Guy] Take it away.
-I'll check on the chefs. -All right.
[Antonia] I have to say, I love that Guy let them bring ingredients from home,
one of them being pizza dough.
These are pizza masters.
-The dough is the most important part. -[Antonia] Correct.
What did you bring?
I bring the Crescenza stracchino.
Okay.
[laughs heartily]
Wow.
[gasps] He brought that?
[Roberto]
-Were those truffles? -Yeah.
Oh.
No, he just said, "I want to show you
what a lot of people would put on pizza,"
but these are for you.
That is the most beautiful thing
-I've ever seen in my entire life. -[Michael] Yes.
I've never eaten any of these chef's food.
-I'm beyond excited. -[Antonia] I'm super excited.
My mouth is watering, though.
I love when we come here and you just know the food is gonna be good.
[car honks]
[Guy] 23 minutes. 23 to go.
All right, they're cooking already.
Triple D masters of pizza.
They have free reign
to get whatever they want in the supermarket.
They have five ingredients they can bring from home.
That being said, there's still beef jerky,
pizza potato chips, and ranch dressing on the board.
[laughs]
We're standing in the presence of pizza royalty,
-in my opinion. -[Antonia] Yeah.
Roberto was the person who brought real, true, authentic Neapolitan pizza
not just to New York but to America.
[Roberto]
I made the Sabrina Montanara.
-That's what blending $300 looks like. -[all chuckling]
[Roberto]
[Antonia] The Crescenza, it's a white, like, semi-soft cheese.
Very sort of, like, neutral and sweet.
[Roberto]
The signature pizza, it's what people recognize you for
and what people come to your shop for.
[Guy] Luigi, what's the game plan, buddy?
I'm just gonna make The Mona Lisa
that you tried in my restaurant
the first time around.
I saute all the peppers and onion,
and just toss the sausage with that after I chop it up
and just cook everything together.
What are you gonna do with the chips?
Help me out. [chuckles]
[Luigi]
I don't know what I'm doing so figure out if this work.
So I just figured the best way was to just create a concoction
with olive oil, garlic, and just blend in all the chips and...
See if that will work out.
We had a great time at your pizzeria. Awesome place.
Great bakery, by the way.
-[Kerri] Thank you. -[Guy] Amazing bakery.
What kind of pizza are you gonna make?
I'm gonna do the cowboy beef brisket.
The signature that we did on Triple D?
Yeah. This is gonna be a bechamel for the base.
-You brought brisket with you? -Yeah, man.
And you'll be able to marry in some of that beef jerky,
as long as you give it a little chop and a little...
-I think so. -Okay.
-[Guy] You brought your dough. -I brought my dough.
Did you bring enough brisket that you got some to share with your buddy Guy?
Well, do you want to get on that cutting board and start cutting it?
That's what I thought you were gonna ask me.
[Kerri] When Guy was at our restaurant filming the Triple D,
we made our brisket pizza
and he couldn't stop eating it.
-And? -Delicious.
[Kerri] The whammy object that I got was beef jerky.
I have never made a pizza with beef jerky.
Oh, that sucks.
Beef jerky is dry and tough,
so I had to think of a way to lose some of the toughness of it.
So we put it through a blender,
and I will put it on top of the pizza.
My strategy today is just to follow my gut instinct
because I know pizza and I've been doing it for a long time.
13 minutes. 13 to go.
Is Roberto doing a Neapolitan style pizza
where it's fried first and then baked?
Is that what you're gonna do?
Oh, wow. I always love when I come here
-and learn something new. -[Antonia] Yeah.
[Roberto]
Drop in the fryer.
Smart move on frying that pizza dough. I like that.
[Guy] Doesn't know the ovens, but he's got a pretty much a guarantee right there.
Who doesn't like fried dough? He might be playing into this,
and he brought some dynamite ingredients.
[Roberto] And after one minute, I take out.
I put the truffle cream, I put the four cheese,
and I put the salami golfetta in the cast iron pan.
And I bake inside the oven
for another three, four minutes.
[Hunter] Roberto, what do you plan on doing with the ranch?
He's, like, not using it.
Can you imagine if he was just like, "I'm not using it."
No ranch dressing on my pizza.
But not on top of my pizza.
What have you got here, Chef? Beautiful.
-I'm gonna cry. -[laughs]
That man is not human. I would not want to be going up against him.
[Luigi] I already have my special pizza dough and sauce at my station.
The dough, to me,
is the most important thing in a pizza.
The dough and your sauce.
Put the mozzarella cheese on it, pepperoni on the bottom,
and then I put on the onions sausage and pepper
Make sure that every bite got a little bit of everything on it.
I don't work this fast in forever.
[Guy] Where are those chips at, Luigi?
I mixed garlic with olive oil, and the chips are inside, and I sprinkle on top.
Very nice.
I was sweating a little bit,
checking out to see if I was gonna burn the pizza or not.
I gotta keep an eye on them ones.
[Guy] Eight minutes, Chefs. Eight minutes.
[Kerri] Sourdough, I believe that's one of the best pizza crust
that you can create.
It's nice, light, fluffy.
I added bechamel sauce on the bottom...
Thinly sliced red onion to my brisket...
The shredded jerky... [chuckles nervously]
Fresh mozzarella and cheddar.
I believe that the key to cooking the crust would be high temperatures.
It's very important to watch it so that it doesn't burn
and overcook or undercook.
-What have you got here? -We are making a horseradish sauce
to top the pizza with.
[Kerri] Guy coming to visit was such a whirlwind,
and now we're in a remodeled space
with a wood oven that's inside,
which is huge for us
because cooking outside in Wyoming in December is not fun.
Four minutes, chefs. Four minutes left.
[Roberto]
[Christian] Very good, very good, very good.
And I shave a fresh black truffle on top.
-Oh, my God. -[whistles]
Two-and-a-half minutes. Two-and-a-half.
Very nice. That's a good looking pie.
[Luigi] Cut it straight up in four slices and plate a full plate.
-Oh, that's a jumbo slice, Luigi. -Jumbo.
Oh, you're golden.
The crust was nice and caramelized. I was happy.
Oh, that looks delicious.
[Kerri] I drizzled it with a hot hon
and the horseradish cream sauce,
exactly like the pizza that we would serve at the Alibi.
Five, four, three, two, one.
-All right, everybody, stop. -That's it.
-Well done, Chef. Nice job. -Well done.
Oh, I'm so hungry.
It's time to see if it's love at first slice. Let's take it to the judges.
[car honks]
Judges, this is game one of the Triple D Pizza Masters.
The chefs had to make their signature pizza
while incorporating the whammy ingredient
-that I gifted them. -So generous.
Up first, Chef Kerri. What have you got for us?
I have the cowboy beef brisket pizza
that's on our sourdough pizza dough.
The base is a bechamel sauce.
My whammy ingredient was the beef jerky,
which I shredded up and put on there.
It's drizzled with honey and a horseradish cream sauce.
I had this pizza. I didn't have it with the beef jerky addition,
but I had this pizza and it's real deal.
-Kerri, is it sourdough? -Yeah.
Wow, this is like eating the best brisket sandwich I've had
on a fresh baked roll.
It's delicious.
I've had, sort of, barbecue style pizzas in the past
-but I've never had one like this. -Thank you.
-Calm down. -This doesn't have to be a day at work.
I would have just showed up.
Oh, we're gonna do a show too? Oh, I get to eat?
I thought the use of your ingredient, the jerky, I think that was a gift.
You already had brisket. I mean you couldn't have asked for a better one.
It could have used just a little bit of, like, Maldon salt over the top.
-I was scared with the jerky. -I just could have used another slice was all.
I'm not gonna say any of this stuff.
[Hunter] I love sourdough, I love the crust,
and then the hot honey on there?
Are you kidding me?
But I wish I had the brisket and, like, smaller slices or something
just so it was easier to eat
-Otherwise, money. -Thank you.
Up next, Chef Luigi. You had pizza potato chips.
[chuckles] I made The Mona Lisa.
It's a signature pizza we have at the pizza shop.
I did deluxe version like every New York shop had
And for the pizza potato chips,
I mix it up with some garlic and olive oil
and I just drizzle on top.
That is a New York style slice, buddy.
Voltaggio, are you ready to talk to people?
-[chuckles] -Okay, let's go to Antonia.
I mean, when you think of a New York style
this is everything that you want.
I love the sausage, the pepperoni,
the bell peppers, the mushrooms.
The only thing I would say
is that there's, like, small pieces of pepperoni there in the center
that are covered by, like, the mushrooms and the pepper
that didn't get, sort of, the direct heat.
So therefore, it's not as crispy as the pepperoni
that's over here on the side.
And for me, like, I want a pepperoni cut.
The potato chips, dude, are bomb.
I love all that little texture, that little saltiness.
Only thing I wish was there was more potato chips.
Thanks, Hunter.
I'm kind of in love with it. I thought the ratio of ingredients was very good.
You got a perfect bite every single time you ate it.
I'm just happy to be here. I'm just happy to be here.
[all laughing]
Finally, Chef Roberto.
-So... -You ever had ranch dressing?
-No. Never. -[laughs]
Why don't we just go to, like, a commercial?
Because we're not gonna get anything out of Voltaggio for a few hours.
Wow, this is the first time I've ever had this style of pizza.
I've had Neapolitan style pizza,
but I've never had it done like this by frying it.
It was crunchy and chewy, and the fact that you accomplished that
and you fried it, to me was like [impersonates explosion].
Thank you.
The way the truffle sort of melts into the dough,
along with all those beautiful cheeses, it works so well.
And I then, I can't believe I'm saying this right now,
but this truffle ranch, as I start to get to the end pieces,
100% I want to dip it in there over and over again.
-It's so good. -Thank you.
[Hunter] I am in heaven right now.
It was delicious, it was crunchy, it was chewy.
-The ranch, surprisingly, wickedly good. -So good.
-But you should have had ranch on the pizza. -[laughs]
Listen, Chefs, all three of you have done
...an unbelievable job.
How the judges are gonna come up with a decision scoring this, I have no idea.
But the great thing is,
is I'm gonna get to watch them sweat.
We're gonna send you back to the kitchen
and we will call you back when we have some scores. Thank you very much.
Are any of our Pizza Masters skating on thin crust?
[Guy] 20 points available in gameplay, 20 points available in taste,
10 points available in presentation or plating,
for a total of 50 points, okay?
Here you go, I saved some for you guys.
I don't wanna judge.
[car honks]
Well, my friends, my Triple D warriors,
let's take a look at the scores.
Chef Luigi.
15 at gameplay,
17 out of 20 in taste,
8 out of 10 in plating, for a score of 40.
Good score.
Thank you.
Chef Kerri.
15 out of 20 at gameplay,
16 out of 20 in taste,
7 out of 10, for a score of 38.
Strong.
And Chef Roberto.
17 out of 20 at gameplay,
18 out of 20 in taste,
9 out 20 in plating, for a 44.
Ho-boy!
-That's a big score, buddy. -Wow.
What happens right now, unfortunately,
is one Chef has to check out with the lowest score,
but I'm gonna tell you what.
It's my show, you're my friends,
so how about we do this?
How about we don't send anybody home?
How about we go back into the kitchen?
How about we give you another ridiculous game?
Chefs, back to your carts. Round two starts now. Good luck.
[all cheering and clapping]
Chefs, the final round of the Triple D Pizza Masters.
For this final challenge, though, what should we have them do, Guy?
How about enchiladas?
Who's good at enchiladas?
I got an idea, let's play a grocery game
to determine what kind of pizza you're gonna make, okay?
Chef Roberto, we have two wheels, you're in the lead,
I'm gonna let you pick which wheel we're gonna go for.
-The right. -You wanna go with this one?
-Yeah. -Are you sure?
I'm sure.
Positive?
-You talking about this guy? -Yeah.
Okay...
This pizza wheel determines how many ingredients
you're allowed to use on your pizza.
-Oh... All right. -Okay.
Roberto, come take a spin.
Come on, you started it. Go.
Go finish it.
Okay, there we go.
All right.
-[all laughing] -Sorry, guys.
You must use seven toppings on your pizza.
Seven toppings, that's gonna be a heavy pizza.
Feel good about this?
-Yeah. -Yes.
All right, let's go. Gonna go on three...
-Uh, uh... -What? What?
We've spent all this money on this other wheel.
Hey, do you guys want another wheel?
-Let's do it. -Why not, right?
Okay, let's take a look.
This next wheel will determine what type of pizza you need to make.
Is it gonna be a meat lovers?
Classic cheese lovers?
Barbecue? Or supreme?
Luigi, you're in second place with your score, you wanna spin this?
No, ladies first.
-Please! -Go ahead, Kerri.
-Sure. -[chuckling]
-[Guy] Wow. -[exclaiming]
Do it with more enthusiasm if you could.
Nobody's ever spun it with less enthusiasm.
Meat lovers, fantastic.
We're gonna get a lot of meat right now.
30 minutes to make your meat lovers pizza
featuring seven toppings!
No less, no more.
You could put three cheeses on there, two meats,
you could put one vegetable,
you could go put anything you want on it, okay?
You just gotta think about that.
[quietly] Bounce.
-Bounce. -Roll!
[laughing] There you go!
[all laughing]
That one is a winner, winner, pizza dinner.
It's a meat lovers pizza using seven ingredients.
I was hoping for five toppings.
It's gotta be a meat lovers, so there's gotta be a lot of meat.
[Guy] I think everybody's gonna expect bacon, sausage, salami and 'roni.
You gotta be creative on this one.
[Kerri] I was inspired to ma the meat lovers pizza that's currently on our menu
a sourdough pizza called the "pork love."
A good meat lovers pizza has all the Italian meats on it,
an uncured soppressata, a spicy soppressata,
prosciutto, and I also grabbed a pancetta.
Four different kinds of Italian meats.
Tomato sauce is... right here.
I needed a sauce that would balance out the saltiness,
so I grabbed roasted crushed tomatoes,
fresh mozzarella
and Parmesan.
The first round I had the lowest score.
My strategy was to shop calmly,
just make sure that I'm not bouncing around looking for things.
Seven toppings on their pizza, right?
That's a hard thing to do when you're talking about pizza.
You want things to be spread out.
You really risk overloading the pie.
It's definitely gonna take a skilled pizzaiolo
to balance that out.
[Roberto speaking]
Speck, mortadella, porchetta
I already have the Golfetta salami.
Smoked water buffalo mozzarella.
[Luigi] I've never made a pizza like this before
with this kinda toppings.
Just trying to pull a rabbit out of the hat.
Probably something like this?
I grabbed veal, which I've never put on pizza before.
Let's see what happens.
I'm going to call this the Guy's Grocery Games
Seven Topping Meat Lovers Challenge.
Bacon.
I'm going to make a bacon marmalade for one of my toppings.
On the first round, I decided to use the hot sausage,
on the second round, I just went for a regular, mild kind of sausage
with the chorizo to square it off.
Spiciness check.
One of my toppings is gonna be my marinara sauce
and one of my toppings is gonna be mozzarella.
Then yeah, get arugula as the last touch.
Move along.
That one's likely to be more of a gamble,
but I wanted it to have something that was gonna throw a punch on it.
Real quick.
So, what meats would you grab?
I love the idea of these American cured meats now,
specifically nduja, Guy, you ever had nduja?
No, I've had nduja, I love nduja.
I am a fan of the artisan pepperoni that hasn't been sliced.
[Christian] Well, I know you have prosciutto cotto around here.
Porchetta would be another great one.
Yeah, Italy's bacon, right?
Instead of smoking it, they rub it with herbs and black pepper
and it's got a different sort of vibe, right?
Yeah, love it. All right, back on it, let's go check on the chefs.
Let's do it.
The only way to smash garlic. You go, mmm!
Ow. [giggles]
[Guy] Chef Roberto.
Oh! Morels?
[Roberto] And speck.
And speck.
[Roberto speaking]
...because one layer will be not enough.
I put on top the ricotta,
and the Golfetta salami.
This stuff is magic.
[Roberto speaking]
On top of that, I put water buffalo smoked mozzarella,
'cause it's my favorite cheese.
...'cause I know he loves it, that smoked mozzarella.
Gosh, you had me at morels, dude, what's going on?
Guys, there are so many different types of cured meats
out at each one of these kitchens right now.
And you can tell that the pizzaioli
are definitely not comfortable with tons of ingredients
because they know they have to use seven
and they all grabbed seven of the smallest,
compactest things that they can find to be able to work with.
They don't wanna go heavy, no one wants to go heavy on the pizza.
[car honks]
[Guy] 23 minutes! 23 to go.
[Hunter] I think that meat lovers is a great opportunity,
but seven toppings on their pizza, right?
Seven toppings is a lot.
I mean, this is where the scores can change.
It's different when you come in and do your signature,
but now you're playing Grocery Games.
-Right. -Now it's Grocery Games.
[Luigi] So I had to make a meat lovers pizza with at least seven toppings
Because, like, you can only have so much flavor on one pizza,
I'm going to call this...
The Guy's Grocery Games Seven Toppings Meat Lovers Challenge
I get started on my bacon marmalade first,
I just kind of brown up the bacon on it,
and then add on my shallots,
little bit of orange juice,
let it simmer for a bit.
[Christian] What's your concept, bro?
Like a marmellata?
Yeah, exactly.
I like the juxtaposition of sweet, right?
On top of a pizza, honey has become so popular.
-Exactly. -Marmalade will work so well.
[Luigi speaking]
I cannot put bacon there though,
because I knew I was gonna put a lot more toppings on it.
[Guy] What the blind baking of the pizza can do
is give you a chance to get a little crust on there
so the pizza is a little bit easier to work with.
Chef Kerri, what's on the menu?
A "pork love".
Four different kinds of salami,
I got fresh mozzarella, Parmesan and my sauce.
Great. Start cooking that pancetta, huh?
Yes, I will start cooking the pancetta.
I want my pancetta to be
nice and caramelized to mimic a very high-end bacon.
While the pancetta is cookin
I'm gonna work on forming my dough.
[Guy] Same dough? Sourdough dough?
-Yep, sourdough. -Got it.
When Guy was at Alibi shooting Triple D,
the first person he thought when he was eating our pizz was Roberto.
I mean, you gotta see this place.
[Kerri] That was really cool
And then to find out I was competing against him...
[chuckles nervously]
Competing against two rockstars in the industr
It feels good that Guy thought that we are all on the same level.
Are you blind-baking this or is this just cheese right now?
-Just cheese now. -Just cheese.
[Roberto] After five minutes it was cooking, I take it out.
[whistles impressedly]
[Roberto speaking]
[Guy] What kinda cheese we got on here?
Smoked mozzarella.
Smoked mozzarella. Okay.
-The ricotta is... -So now there's salty morels.
[Roberto] I put the mortadella
and I put the porchetta
and I bake it inside the oven again.
[Christian] When he puts the pizza back into the oven,
it's just gonna render out and melt
and just say hi to that crust.
[Roberto speaking]
13 minutes! 13 to go!
[Luigi speaking]
Just was looking for something thin
and quick to cook.
[Guy] What you got in here?
[Luigi] It's a marmalade bacon,
Italian sausage and little piece of veal.
I like it, good.
I don't expect orange on a pizza,
but that was really good.
[Luigi] After I have a part baked,
I just start to add my sauce
and mozzarella,
and start to add all the toppings.
So, when I win today,
I'm actually gonna use the money to buy my kids their first car.
I got twins, I got a boy and a girl,
Cesare and Chloe,
they're turning 16 in April
and I'm just gonna buy them some car,
two maybe.
They're just great kids
and I'm super proud of them.
[Christian] How you doing, Chef?
Good, how are you?
You look like you're in the zone.
-Feeling good? Thinking it through? -Yeah, yeah.
[Kerri] Once the pizza has been stretched,
I sauce it with the rustic tomato.
The perfect meat lovers pizz
is more meat than other toppings.
If you overcomplicate the pizza,
there'll be too many competing flavors.
What do we got going down so far?
So, I got a hot soprassata, an uncured soprassata,
pancetta,
and then it'll go into the oven
-and we'll do the prosciutto on top and Parmesan. -[Guy] I like it.
[Kerri] I really wanna win today.
Winning this competition would really give me
some good money to put back into the busines
The restaurant is probably the most important thing
in my husband's and I's life.
Four minutes, chefs! Four minutes left!
[Roberto] I take the pizza out of the oven
I hope my pizza was gonna hold the weight.
...and the pizza was finished, it was ready to go.
-[Roberto laughs] -Alto Adige, very beautiful.
Pizza looked good. I mean, I think I'd like a slice of this one myself.
[Christian] It looks so beautiful.
-Thank you, thank you... -So beautiful.
Oh, my gosh.
[Luigi] Then just toss the fresh arugula on top,
'cause I want to get acidity on it
and just kinda, like, clean your palate a little bit
and add freshness
because so much meat... heavy, heavy, heavy.
I love arugula on a pizza sometimes,
but I think for a meat lovers pizza,
it's the wrong thing to advertise on top of your pie.
But here's the thing, if he's got meat lovers
and there's a little bit of relief and balance, no?
Sure, for that aspect of it, absolutely.
[Guy] 40 seconds!
Beautiful looking pie there.
[Kerri] I like to put the prosciutto on
once it's out of the oven.
If you cook it in the oven,
it gets very crispy and salty
and this keeps it more melt-in-your-mouth flavor.
[Michael] Kerri's got fresh prosciutto on her pizza.
That's how I like it.
[Kerri] Parmesan...
[Christian] Five, four, three, two, one!
I'll see you guys later.
Meat lovers pizza!
Nicely done!
It's time to find out whose pizza can't be topped.
Follow me.
[car honks]
Judges, this is it.
Game two of our Triple D Pizza Masters.
The chefs had to make a meat lovers pizza
with seven toppings on top of the dough.
Up first, Chef Kerri. What'd you make for us?
We name it the "pork love".
I've got cured soppressata on there,
some pancetta, it's cooked with rustic tomato sauce,
and on sourdough pizza dough.
Now, look at that dough! Look at the crust on that thing.
-Yeah. -Gangster.
Chef Kerri, a simple yet delicious pizza.
I love the fresh prosciutto on top.
Dough just melts in your mouth,
very easy to bite into.
The crust is phenomenal.
When I bite into it, it's crunchy.
The flavor of the sourdough it comes through.
I do think, though, because all of those meats are cured,
it is highly salted.
[Michael] I love this pizza.
You're sort of combining the art of breadmaking
with the art of pizza makin
and you're doing it your own way.
-This is delicious. -Thank you.
All right, thank you very much, judges.
Up next, Chef Roberto.
Hope you like it.
It was amazing to watch you over there.
Choosing morel mushrooms,
which are so hearty and meaty on their own,
it almost adds to this meat lovers style.
I think it's really, really smart gameplay.
You basically served us a delicious charcuterie board right here.
It looks beautiful, it tastes beautiful,
I thought the combinations of flavors worked really well.
A little bit of the dough was a little raw for me on the inside.
I know that.
It's a little chewy to where it's like...
it's made me work more than I want to.
Thank you.
All right, last but not least, Chef Luigi.
Okay, so this pizza is called
Guy's Grocery Games Seven Toppings Meat Lovers Challenge.
[laughing]
That's good. Rolls off the tongue.
I just used the bacon, make a little marmalade with that.
I grabbed some chorizo,
I grabbed some veal.
I love arugula, especially when I eat meat,
so I just figured, like, something to break down all that meat on top of it.
First, let's just talk about the pizza itself, the crust.
Beautifully browned, top and bottom, there's a beautiful crisp to it.
The ratio of all of your toppings are beautiful.
It tastes like you've made this a million times.
Once you start eating all those ingredients together,
they actually all work,
it doesn't taste like you made this
because you were forced to.
-I thought that was brilliant. -Thank you.
I love that you put arugula on there,
I think it balances so well
I think I'm missing some more acid or something.
So you're looking for something bright.
Something more... yeah.
-More arugula. -Maybe more arugula, it was so rich.
-Got it. -All right, thank you, chefs.
The judges need to deliberate and score your dishes.
We'll call you back when we have a decision.
Nice job, thank you, everybody.
Whose pizza didn't leave mushroom for improvement?
Ay!
[cackles]
[Hunter] Nice.
All right. Kerri started us off.
[Antonia] She needed a more neutral cheese
'cause I thought that with all those meats kinda laying on top of each other
it was too salty.
Chef Roberto.
[Antonia] My favorite part were those morel mushrooms
along with all of those meats, I thought it was really smart gameplay.
That dough was just a little under.
Last but not least, Luigi.
[Michael] I thought it was o of the most balanced slices of pizza I've ever ha
given the fact that he had to put that many things on one slice.
I honestly missed more arugula to help balance all that out, 'cause it was so rich.
Thank you very much, judges. Let's total up the scores
and call the chefs back in.
Chefs, I gotta tell ya.
It was dynamite.
Uh, let's talk about the scores.
We will start off with our boy Luigi.
40 points for the first round.
16 points at gameplay,
20 points available in taste, 17, nice,
and in plating, an eight, score of 41.
An 81, Luigi.
Thank you.
-That is respectable. -Thank you guys.
Chef Kerri, 38 points for the first round.
Gameplay, for 20.
16, well done.
17 at taste, plating for an 8 for a 41.
Wow! For a score of 79.
Again, a very high score.
Chef Roberto.
44 the first round.
16, you're kidding me, 17, okay, this is ridiculous.
41 for a score of 85.
Congratulations, Chef Roberto.
-Good job, Rob. -[Guy] Well done.
-[all clapping] -Um...
Chef Luigi, Chef Kerri, wonderful to have you.
You too, I'll say goodnight.
[Kerri] This was an incredib experience for me.
I got to see Guy again,
I'm part of the Triple D family,
and now I'm part of the Triple G family.
[Luigi] I mean, he deserved it, as close as it was.
But yeah, I enjoyed it, I had a good time.
There you have it.
Our Pizza Master Chef!
-Chef Roberto! -Grazie. Thank you.
Come on over to say hi to the chefs.
Congratulations, my friend.
Have you ever watched the show? Have you ever watched Guy's Grocery Games
Yeah. All the time.
We have the Aisle Spree, which is shopping for 10 items on a list.
Each item will be worth 2,000 dollars.
You get all 10 items, you win 20,000 dollars.
Or we can skip all that running around business,
go to the Mystery Check,
which has anywhere between 8,000 and 20,000 dollars on it, okay?
Okay. I take the check.
-Oh, wait a second. -[all laughing]
I don't know that we really went through that in enough detail.
Okay, Chef, let's take a look at the Check.
Chef Luigi, and it's 18,500 dollars!
-[all cheering] -Thank you, thank you.
I just won 18,500 dollars in Triple G.
Chef Roberto, congratulations.
You win big time, 18,500 bucks.
And you know what, folks?
We'll see you next week
on Guy's Grocery Games!
Adios.
This is money.
That's so good.
[all cheering]
Well done!