1 00:00:00,701 --> 00:00:01,700 You know, Petroni, 2 00:00:01,702 --> 00:00:02,801 the biggest lie that was ever told? 3 00:00:02,803 --> 00:00:03,736 What? 4 00:00:03,837 --> 00:00:05,604 Is I'm only gonna eat one slice. 5 00:00:06,941 --> 00:00:08,207 [laughs] 6 00:00:08,209 --> 00:00:09,208 And when it comes to pizza, 7 00:00:09,210 --> 00:00:10,642 it's impossible not to crave for. 8 00:00:10,711 --> 00:00:11,710 I mean, you know this. 9 00:00:11,712 --> 00:00:13,212 I've travelled across Americ 10 00:00:13,214 --> 00:00:15,214 I've tasted the best pizza in the country, 11 00:00:15,216 --> 00:00:16,615 and I've enjoyed every bite 12 00:00:16,617 --> 00:00:17,750 Mmm. 13 00:00:17,851 --> 00:00:19,485 This is really great pizza. 14 00:00:19,487 --> 00:00:22,221 So I've invited three of my favorite Triple D pizza masters 15 00:00:22,223 --> 00:00:24,256 to compete here in Flavortown Market. 16 00:00:24,291 --> 00:00:27,526 But everybody knows I couldn't hold a pizza competition 17 00:00:27,528 --> 00:00:30,562 without the help of the pizza maestro himself Christian Petroni. 18 00:00:30,664 --> 00:00:31,563 [Christian speaking Italian] 19 00:00:31,632 --> 00:00:33,399 [speaking English] Very beautiful. 20 00:00:33,401 --> 00:00:38,704 I love it all. Sicilian, Neapolitan, New York style, thin crust, deep dish, 21 00:00:38,706 --> 00:00:41,407 -shallow dish, upside down dish. -Okay, listen, Chris, 22 00:00:41,409 --> 00:00:42,341 -All and above. -we get it. 23 00:00:42,443 --> 00:00:43,709 We know you love pizza. 24 00:00:43,711 --> 00:00:45,511 It's Triple D Pizza Masters right now 25 00:00:45,513 --> 00:00:48,213 -on Guy's Grocery Games. -I mentioned those New Haven style, right? 26 00:00:48,215 --> 00:00:49,948 -With the coal oven? It gets hot? -No, I... 27 00:00:49,950 --> 00:00:51,216 -You ever see those things? -I do. 28 00:00:51,218 --> 00:00:52,518 You open the door, your eye, you need sunglasses. 29 00:00:54,321 --> 00:00:55,854 [car honks] 30 00:00:55,923 --> 00:00:58,924 So, Guy, introduce me to your Triple D pizzaioli. 31 00:00:58,926 --> 00:01:02,027 All right, first up is Roberto Caporuscio, 32 00:01:02,029 --> 00:01:06,098 the chef owner of the Neapolitan style pizzeria in Manhattan, 33 00:01:06,100 --> 00:01:09,101 who has helped open and certify over 70 pizzerias 34 00:01:09,103 --> 00:01:11,103 and over 200 pizza makers. 35 00:01:11,105 --> 00:01:12,337 [Roberto] 36 00:01:15,509 --> 00:01:17,142 [Guy] Kinda helps that he was born and raised 37 00:01:17,244 --> 00:01:20,446 on a dairy farm in the hear of Italy's pizza country. 38 00:01:20,514 --> 00:01:21,747 I was cheese maker before. 39 00:01:21,816 --> 00:01:23,282 -You were a cheese maker? -Yes. 40 00:01:26,454 --> 00:01:29,788 -There's my brother. How are you, brother? -[speaking indistinctly] 41 00:01:29,790 --> 00:01:30,956 [all laughing] 42 00:01:33,394 --> 00:01:34,960 Next up, Kerri Smith, 43 00:01:35,029 --> 00:01:37,996 the chef who made her specia cowboy brisket pizza 44 00:01:37,998 --> 00:01:41,133 when I visited her pizzeria in Laramie, Wyoming. 45 00:01:41,202 --> 00:01:43,802 [Kerri] I'm the new Triple D pizza chef in Flavortown. 46 00:01:44,839 --> 00:01:48,540 That crust is out of bounds. That is legit. 47 00:01:48,642 --> 00:01:50,642 [Kerri] We do everything sourdough, 48 00:01:50,744 --> 00:01:52,945 but I think that's gonna be my advantage 49 00:01:52,947 --> 00:01:56,315 because I'm willing to think outside of the pizza box. 50 00:01:56,317 --> 00:01:59,017 Just here for the pizza. You didn't give Christian any love. 51 00:01:59,019 --> 00:02:01,820 -Listen, I know I'm that guy. You know? -Oh, my gosh. 52 00:02:01,822 --> 00:02:03,922 -Hello. Very nice to meet you. -Hello. 53 00:02:03,924 --> 00:02:05,224 Just here for the pizza. 54 00:02:06,494 --> 00:02:08,627 And finally, Luigi Agostini, 55 00:02:08,629 --> 00:02:11,063 the Italian chef and Triple D OG 56 00:02:11,165 --> 00:02:12,898 serving up New York style pizza 57 00:02:12,900 --> 00:02:15,601 at his four joints in San Diego. 58 00:02:15,603 --> 00:02:18,036 Pizzeria Luigi have four locations right now 59 00:02:18,138 --> 00:02:20,038 and I owe a lot of that to Triple D. 60 00:02:20,040 --> 00:02:21,840 Mmm. This is some of the best pie. 61 00:02:22,610 --> 00:02:24,409 Look at the crust on that thing. 62 00:02:24,411 --> 00:02:26,812 My pizzeria was one of the first season on Triple D. 63 00:02:26,814 --> 00:02:30,215 That make me the OG of Triple D. 64 00:02:30,217 --> 00:02:33,519 I'm here to have fun and to see what Guy gonna throw at me. 65 00:02:33,521 --> 00:02:36,421 [all laugh] 66 00:02:36,423 --> 00:02:38,724 -I'm nervous. -I've never seen him run that fast. 67 00:02:38,726 --> 00:02:44,129 Chefs, welcome. I feel like I am kind of surrounded by, like, pizza Jedi masters. 68 00:02:44,131 --> 00:02:45,731 -You get what I'm saying? -I think, kind of, 69 00:02:45,733 --> 00:02:47,432 The Rise of the Piewalkers you might say? 70 00:02:47,501 --> 00:02:49,301 The Rise of the Piewalkers. 71 00:02:49,303 --> 00:02:51,803 [Guy] And I've done a lot of pizza joints on Triple D. 72 00:02:51,805 --> 00:02:54,339 So the fact that you three are here, there's an OG, 73 00:02:54,441 --> 00:02:55,541 a middle G and a new G. 74 00:02:55,642 --> 00:02:58,010 You represent all the facets of pizza. 75 00:02:58,012 --> 00:03:02,214 American style, big gigantic pies, creative mid-western pizza, 76 00:03:02,216 --> 00:03:04,950 and then, of course, the OG Neapolitan style. 77 00:03:04,952 --> 00:03:09,054 Whatever kind of pizza you love, this is your competition. 78 00:03:09,056 --> 00:03:11,456 -Are you ready for this? -We brought the flavor. 79 00:03:11,525 --> 00:03:13,325 [Guy] Well, you chefs of the pizza world 80 00:03:13,327 --> 00:03:15,194 kind of have your own language. 81 00:03:15,196 --> 00:03:18,130 I brought in the great interpreter, the hambino himself, 82 00:03:18,132 --> 00:03:22,634 the east coast pizza maestro, Chef Christian Petroni, to be the interpreter. 83 00:03:24,004 --> 00:03:25,404 [Guy] We have two great challenges 84 00:03:25,406 --> 00:03:27,606 that will test your pizza mastery, okay? 85 00:03:27,608 --> 00:03:28,874 The chef with the lowest score, 86 00:03:28,942 --> 00:03:30,242 unfortunately, at the end of round one 87 00:03:30,344 --> 00:03:32,110 [clicks tongue] will be eliminated. 88 00:03:32,112 --> 00:03:35,214 But the chef who has the highest combined score at the end of both rounds 89 00:03:35,216 --> 00:03:38,850 will shop Flavortown Market for up to $20,000. 90 00:03:38,919 --> 00:03:41,320 -That's no pie in the sky though. -That's no pie in the sky. 91 00:03:41,322 --> 00:03:42,887 Let's get the pizza party started. 92 00:03:42,889 --> 00:03:48,560 First challenge, I want you to make the judges your signature pizza. 93 00:03:48,629 --> 00:03:49,962 I've been to each one of your places. 94 00:03:50,063 --> 00:03:51,930 -I've tried them. -[all] Yeah. 95 00:03:51,932 --> 00:03:56,201 Give us your version of pizza heaven, right? 96 00:03:56,203 --> 00:03:59,204 So, we said it was all right if you brought your own dough, 97 00:03:59,206 --> 00:04:03,508 and we let you bring special ingredients of your choice. 98 00:04:03,510 --> 00:04:05,010 [Christian] Well, that's very kind, 99 00:04:05,012 --> 00:04:06,712 and I think that those ingredients that you brought 100 00:04:06,714 --> 00:04:09,114 should help you deliver, like, the perfect pizza. 101 00:04:09,116 --> 00:04:10,749 -Deliver. -Delivery. 102 00:04:10,818 --> 00:04:12,117 Delivery. Don't you have something? 103 00:04:12,119 --> 00:04:13,852 -... One sec. -Hang on one second. 104 00:04:13,954 --> 00:04:17,122 Special delivery from Christian. You're gonna love this. 105 00:04:17,124 --> 00:04:19,324 This is good. Look at that. 106 00:04:19,326 --> 00:04:20,826 All right, listen, what have we got? 107 00:04:20,828 --> 00:04:23,128 -Looks like we got three in here. -Three pizzas? 108 00:04:23,130 --> 00:04:24,129 Three pies. 109 00:04:24,865 --> 00:04:28,000 I call this game "Pizza Present." 110 00:04:28,002 --> 00:04:31,436 There is a whammy ingredient in each one of these boxes. 111 00:04:31,505 --> 00:04:33,105 You are gonna have to feature, guys, 112 00:04:33,107 --> 00:04:36,642 one of these whammy ingredients in your signature pizza. 113 00:04:36,710 --> 00:04:39,044 -Chef, would you like to go first? -I'd love to go first. 114 00:04:39,046 --> 00:04:42,814 Fantastic. Would you like the big box, the medium box, or the little box? 115 00:04:42,816 --> 00:04:45,350 -I'll go with the small box. -Small box. 116 00:04:45,452 --> 00:04:47,152 [Christian laughs cunningly] 117 00:04:47,221 --> 00:04:48,954 [Guy] Roberto. Which one do you want, Chef? 118 00:04:49,056 --> 00:04:51,123 -The big one or the little one? -The little one. 119 00:04:51,125 --> 00:04:52,824 Okay, there you go. 120 00:04:52,826 --> 00:04:54,159 [Guy] Luigi, out of the three, 121 00:04:54,227 --> 00:04:55,627 which one would you like, Luigi? 122 00:04:55,629 --> 00:04:57,729 I'll go for the big one, please. 123 00:04:57,731 --> 00:04:59,298 There you go. Let's serve that up to Luigi. 124 00:04:59,300 --> 00:05:01,033 Can you hold it? All right. 125 00:05:01,101 --> 00:05:03,502 All right, you go ahead and open those up, take a look at 'em. 126 00:05:03,504 --> 00:05:04,503 Let's see what you have. 127 00:05:06,407 --> 00:05:08,206 Luigi, pizza potato chips. 128 00:05:08,208 --> 00:05:11,109 -Does it get any easier? -Easy. Easy. 129 00:05:11,111 --> 00:05:12,511 -Easy. Beef jerky. -[Guy] What do you got? 130 00:05:12,513 --> 00:05:14,012 Beef jerky. 131 00:05:14,014 --> 00:05:15,814 -[chuckles] -Right up your alley in Laramie, Wyoming. 132 00:05:15,816 --> 00:05:17,149 [Kerri laughs] 133 00:05:17,250 --> 00:05:20,218 [Christian laughs mischievously] This is epic. 134 00:05:20,220 --> 00:05:24,056 Oh, to give you ranch dressing? 135 00:05:24,157 --> 00:05:25,724 -[sighs in exasperation] -You know what? 136 00:05:25,726 --> 00:05:28,427 We might as well have given Superman Kryptonite. 137 00:05:28,429 --> 00:05:33,365 -[laughs nervously] -Chefs, you have 30 minutes to create your signature pizza 138 00:05:33,400 --> 00:05:35,801 featuring your pizza present. 139 00:05:35,803 --> 00:05:37,536 I think you've already been through enough turmoil 140 00:05:37,637 --> 00:05:38,737 so I'm just gonna let you know 141 00:05:38,839 --> 00:05:42,407 that three, two, one, go is not going to apply. 142 00:05:42,409 --> 00:05:46,011 Okay? It only applies when the clock starts, okay? 143 00:05:46,013 --> 00:05:47,245 So just keep that in mind. 144 00:05:47,314 --> 00:05:49,848 But you must use those ingredients. 145 00:05:50,818 --> 00:05:51,850 Yeah, honestly, like, 146 00:05:51,952 --> 00:05:53,318 the time just feels like it's ticking away 147 00:05:53,320 --> 00:05:54,252 when I think about if I had... 148 00:05:54,354 --> 00:05:55,987 Well, you just think about how much time 149 00:05:55,989 --> 00:05:57,422 -you've wasted just thinking-- -Oh, do we need to go? 150 00:05:57,424 --> 00:05:59,691 -Oh, there we go. -[contestants laugh] 151 00:05:59,693 --> 00:06:01,626 -Nice and easy. -We could have kept 'em here for an hour. 152 00:06:02,529 --> 00:06:04,229 Coming through, coming through. 153 00:06:06,133 --> 00:06:08,233 So, what we gonna make? What we gonna make? What we gonna make? 154 00:06:08,335 --> 00:06:10,135 Heavy cream, heavy cream. 155 00:06:10,237 --> 00:06:13,805 I love the fact that they were able to bring their own dough. 156 00:06:13,807 --> 00:06:15,407 When it comes to pizza, 157 00:06:15,409 --> 00:06:20,545 what really separates a fantastic, truly artisanal pizzaioli 158 00:06:20,647 --> 00:06:23,815 from, pretty much, everyone else is the dough. 159 00:06:23,817 --> 00:06:27,018 -Get out of my way. -Hey, what you doing? [laughs] 160 00:06:27,020 --> 00:06:30,956 Chef Christian was generous enough to give us some presents. 161 00:06:30,958 --> 00:06:35,026 He gave me some pizza chips to incorporate on the pizza. 162 00:06:35,028 --> 00:06:38,330 I got to try to figure out some kind of garlic olive oil drizzle 163 00:06:38,332 --> 00:06:39,798 with these potato chips. 164 00:06:39,800 --> 00:06:42,434 I'm just gonna make a Mona Lisa, I guess. 165 00:06:42,536 --> 00:06:45,404 For my signature pizza, I'm going to make what I call The Mona Lisa. 166 00:06:45,506 --> 00:06:47,005 The Mona Lisa is kind of, like, the deluxe 167 00:06:47,007 --> 00:06:48,039 Every pizza shop 168 00:06:48,141 --> 00:06:49,040 got their own version of the deluxe. 169 00:06:53,514 --> 00:06:55,147 It's just like a mix of everything. 170 00:06:55,215 --> 00:06:57,149 Mine, especially, you have pepperoni sausage.. 171 00:06:57,217 --> 00:06:58,950 Peppers, onions. 172 00:06:59,052 --> 00:07:02,120 Mozzarella cheese that I add right on my doug and the sauce. 173 00:07:03,424 --> 00:07:04,956 Mushroom. Yeah, there's mushroom. 174 00:07:05,025 --> 00:07:06,858 Hey, mushroom are right here, right? Yeah. 175 00:07:06,960 --> 00:07:08,693 -Yeah, mushrooms are usually in produce. -[laughs] 176 00:07:08,695 --> 00:07:10,362 -You... -I'm just looking around. 177 00:07:10,431 --> 00:07:13,565 If you buy any pre-sliced mushrooms I will fire you from Italy. 178 00:07:13,633 --> 00:07:14,833 You already did that. 179 00:07:14,935 --> 00:07:17,803 Oh, normal milk. 180 00:07:17,805 --> 00:07:20,439 [Kerri] I have never made a pizza with beef jerky 181 00:07:20,540 --> 00:07:23,508 How do you make it not dry and tough? 182 00:07:23,510 --> 00:07:25,811 Not what I would want on a pizza. 183 00:07:25,813 --> 00:07:28,046 I brought two important ingredients to me. 184 00:07:28,048 --> 00:07:31,917 A 14 hour smoked brisket and a sourdough pizza dough. 185 00:07:31,919 --> 00:07:34,719 I am thinking of making our cowboy beef brisket 186 00:07:34,721 --> 00:07:36,054 that we serve at the Alibi. 187 00:07:36,056 --> 00:07:38,390 We made that for the Triple D show 188 00:07:38,392 --> 00:07:39,624 -that we did with Guy. -[impersonates explosion] 189 00:07:39,626 --> 00:07:41,226 All right, going half? 190 00:07:41,228 --> 00:07:44,062 [Kerri] I thought it was a perfect fit to the beef jerky. 191 00:07:44,164 --> 00:07:46,998 Where's the creme fraiche at? Oh, I see it. 192 00:07:47,000 --> 00:07:49,701 Knew I had to counteract that beef jerky, the saltiness, 193 00:07:49,703 --> 00:07:52,838 so I also did a horseradish sauce. 194 00:07:54,308 --> 00:07:56,308 -Hey. How we doing? -Good. 195 00:07:56,310 --> 00:07:58,810 -Find everything you need? -Where is the honey? All the way back there again? 196 00:07:58,812 --> 00:08:01,146 I grab the hot honey because I love hot honey. 197 00:08:03,016 --> 00:08:05,517 Hey, Roberto, [speaking Italian] 198 00:08:05,519 --> 00:08:07,419 -Ranch. You need more or no? -No. [laughs] 199 00:08:07,421 --> 00:08:09,454 -You have enough? Okay. -No. 200 00:08:14,161 --> 00:08:15,026 [chuckles] 201 00:08:21,134 --> 00:08:22,300 It's over there. 202 00:08:29,610 --> 00:08:30,942 That's a different level, baby. 203 00:08:40,220 --> 00:08:41,119 And the cheese. 204 00:08:44,758 --> 00:08:46,424 Is there truffle, truffle... 205 00:08:51,665 --> 00:08:54,799 Giving somebody like Roberto ranch dressing? 206 00:08:57,638 --> 00:08:58,569 It's a sin. 207 00:09:00,941 --> 00:09:02,307 You can't have a pizza competition 208 00:09:02,309 --> 00:09:06,344 without a pizza-loving panel of judges. 209 00:09:06,413 --> 00:09:08,413 Acclaimed executive chef and restauranteur 210 00:09:08,415 --> 00:09:12,217 who always make a deep dish, Chef Michael Voltaggio. 211 00:09:12,219 --> 00:09:14,953 Renowned Southern California restaurateur, 212 00:09:14,955 --> 00:09:18,523 whose Italian roots go all the way back to the old country. 213 00:09:18,525 --> 00:09:20,392 -Long Island. -That is. 214 00:09:20,394 --> 00:09:22,527 Antonia Lofaso. 215 00:09:23,330 --> 00:09:26,464 And also, a young aspiring pizzaioli 216 00:09:26,566 --> 00:09:29,634 who learned how to make pizzas in his backyard woodfire oven. 217 00:09:29,736 --> 00:09:30,835 -Yes, thank you. -A young 218 00:09:30,937 --> 00:09:32,304 -Hunter Fieri, everybody. -[Guy] Take it away. 219 00:09:32,306 --> 00:09:34,306 -I'll check on the chefs. -All right. 220 00:09:34,308 --> 00:09:37,275 [Antonia] I have to say, I love that Guy let them bring ingredients from home, 221 00:09:37,277 --> 00:09:38,810 one of them being pizza dough. 222 00:09:38,812 --> 00:09:40,812 These are pizza masters. 223 00:09:40,814 --> 00:09:42,714 -The dough is the most important part. -[Antonia] Correct. 224 00:09:42,716 --> 00:09:43,949 What did you bring? 225 00:09:44,050 --> 00:09:46,818 I bring the Crescenza stracchino. 226 00:09:47,220 --> 00:09:48,053 Okay. 227 00:09:48,622 --> 00:09:50,655 [laughs heartily] 228 00:09:52,225 --> 00:09:53,658 Wow. 229 00:09:53,727 --> 00:09:55,126 [gasps] He brought that? 230 00:09:55,128 --> 00:09:56,528 [Roberto] 231 00:09:58,131 --> 00:09:59,731 -Were those truffles? -Yeah. 232 00:09:59,733 --> 00:10:00,832 Oh. 233 00:10:00,901 --> 00:10:03,501 No, he just said, "I want to show you 234 00:10:03,503 --> 00:10:05,036 what a lot of people would put on pizza," 235 00:10:05,038 --> 00:10:06,605 but these are for you. 236 00:10:07,608 --> 00:10:09,007 That is the most beautiful thing 237 00:10:09,009 --> 00:10:11,309 -I've ever seen in my entire life. -[Michael] Yes. 238 00:10:11,311 --> 00:10:13,244 I've never eaten any of these chef's food. 239 00:10:13,313 --> 00:10:16,247 -I'm beyond excited. -[Antonia] I'm super excited. 240 00:10:16,349 --> 00:10:17,815 My mouth is watering, though. 241 00:10:17,817 --> 00:10:21,152 I love when we come here and you just know the food is gonna be good. 242 00:10:23,223 --> 00:10:24,222 [car honks] 243 00:10:27,027 --> 00:10:27,826 [car honks] 244 00:10:31,732 --> 00:10:33,531 [Guy] 23 minutes. 23 to go. 245 00:10:34,301 --> 00:10:36,001 All right, they're cooking already. 246 00:10:36,837 --> 00:10:39,004 Triple D masters of pizza. 247 00:10:39,006 --> 00:10:40,305 They have free reign 248 00:10:40,307 --> 00:10:41,806 to get whatever they want in the supermarket. 249 00:10:41,808 --> 00:10:43,308 They have five ingredients they can bring from home. 250 00:10:43,310 --> 00:10:46,411 That being said, there's still beef jerky, 251 00:10:46,413 --> 00:10:48,713 pizza potato chips, and ranch dressing on the board. 252 00:10:48,715 --> 00:10:50,315 [laughs] 253 00:10:50,317 --> 00:10:52,784 We're standing in the presence of pizza royalty, 254 00:10:52,786 --> 00:10:54,653 -in my opinion. -[Antonia] Yeah. 255 00:10:54,754 --> 00:10:59,157 Roberto was the person who brought real, true, authentic Neapolitan pizza 256 00:10:59,226 --> 00:11:02,160 not just to New York but to America. 257 00:11:02,262 --> 00:11:04,262 [Roberto] 258 00:11:12,105 --> 00:11:14,839 I made the Sabrina Montanara. 259 00:11:25,252 --> 00:11:27,852 -That's what blending $300 looks like. -[all chuckling] 260 00:11:28,722 --> 00:11:30,154 [Roberto] 261 00:11:37,531 --> 00:11:40,699 [Antonia] The Crescenza, it's a white, like, semi-soft cheese. 262 00:11:40,701 --> 00:11:42,834 Very sort of, like, neutral and sweet. 263 00:11:42,936 --> 00:11:44,536 [Roberto] 264 00:11:50,043 --> 00:11:52,510 The signature pizza, it's what people recognize you for 265 00:11:52,512 --> 00:11:54,946 and what people come to your shop for. 266 00:11:55,015 --> 00:11:56,214 [Guy] Luigi, what's the game plan, buddy? 267 00:11:56,216 --> 00:11:58,116 I'm just gonna make The Mona Lisa 268 00:11:58,118 --> 00:11:59,217 that you tried in my restaurant 269 00:11:59,219 --> 00:12:00,351 the first time around. 270 00:12:00,453 --> 00:12:02,120 I saute all the peppers and onion, 271 00:12:02,122 --> 00:12:04,322 and just toss the sausage with that after I chop it up 272 00:12:04,324 --> 00:12:05,457 and just cook everything together. 273 00:12:05,525 --> 00:12:06,958 What are you gonna do with the chips? 274 00:12:08,662 --> 00:12:10,228 Help me out. [chuckles] 275 00:12:10,230 --> 00:12:11,563 [Luigi] 276 00:12:14,301 --> 00:12:16,601 I don't know what I'm doing so figure out if this work. 277 00:12:16,603 --> 00:12:19,671 So I just figured the best way was to just create a concoction 278 00:12:19,673 --> 00:12:23,007 with olive oil, garlic, and just blend in all the chips and... 279 00:12:26,413 --> 00:12:28,413 See if that will work out. 280 00:12:28,415 --> 00:12:31,049 We had a great time at your pizzeria. Awesome place. 281 00:12:31,051 --> 00:12:32,517 Great bakery, by the way. 282 00:12:32,519 --> 00:12:33,952 -[Kerri] Thank you. -[Guy] Amazing bakery. 283 00:12:33,954 --> 00:12:35,220 What kind of pizza are you gonna make? 284 00:12:35,222 --> 00:12:37,122 I'm gonna do the cowboy beef brisket. 285 00:12:37,124 --> 00:12:38,857 The signature that we did on Triple D? 286 00:12:38,925 --> 00:12:43,795 Yeah. This is gonna be a bechamel for the base. 287 00:12:43,797 --> 00:12:45,630 -You brought brisket with you? -Yeah, man. 288 00:12:45,632 --> 00:12:47,499 And you'll be able to marry in some of that beef jerky, 289 00:12:47,501 --> 00:12:49,334 as long as you give it a little chop and a little... 290 00:12:49,435 --> 00:12:50,835 -I think so. -Okay. 291 00:12:50,904 --> 00:12:52,904 -[Guy] You brought your dough. -I brought my dough. 292 00:12:52,906 --> 00:12:55,507 Did you bring enough brisket that you got some to share with your buddy Guy? 293 00:12:55,509 --> 00:12:57,709 Well, do you want to get on that cutting board and start cutting it? 294 00:12:57,711 --> 00:12:59,644 That's what I thought you were gonna ask me. 295 00:12:59,713 --> 00:13:02,313 [Kerri] When Guy was at our restaurant filming the Triple D, 296 00:13:02,315 --> 00:13:03,815 we made our brisket pizza 297 00:13:03,817 --> 00:13:05,316 and he couldn't stop eating it. 298 00:13:05,318 --> 00:13:06,751 -And? -Delicious. 299 00:13:06,820 --> 00:13:09,420 [Kerri] The whammy object that I got was beef jerky. 300 00:13:09,422 --> 00:13:11,723 I have never made a pizza with beef jerky. 301 00:13:12,526 --> 00:13:13,625 Oh, that sucks. 302 00:13:13,627 --> 00:13:15,527 Beef jerky is dry and tough, 303 00:13:15,529 --> 00:13:19,063 so I had to think of a way to lose some of the toughness of it. 304 00:13:20,033 --> 00:13:21,800 So we put it through a blender, 305 00:13:21,802 --> 00:13:24,769 and I will put it on top of the pizza. 306 00:13:24,771 --> 00:13:27,605 My strategy today is just to follow my gut instinct 307 00:13:27,607 --> 00:13:29,607 because I know pizza and I've been doing it for a long time. 308 00:13:31,912 --> 00:13:33,912 13 minutes. 13 to go. 309 00:13:36,216 --> 00:13:39,017 Is Roberto doing a Neapolitan style pizza 310 00:13:39,019 --> 00:13:40,051 where it's fried first and then baked? 311 00:13:40,053 --> 00:13:41,252 Is that what you're gonna do? 312 00:13:41,354 --> 00:13:43,121 Oh, wow. I always love when I come here 313 00:13:43,123 --> 00:13:44,522 -and learn something new. -[Antonia] Yeah. 314 00:13:45,792 --> 00:13:47,058 [Roberto] 315 00:13:51,331 --> 00:13:52,564 Drop in the fryer. 316 00:13:54,334 --> 00:13:57,502 Smart move on frying that pizza dough. I like that. 317 00:13:57,504 --> 00:14:01,039 [Guy] Doesn't know the ovens, but he's got a pretty much a guarantee right there. 318 00:14:01,107 --> 00:14:03,508 Who doesn't like fried dough? He might be playing into this, 319 00:14:03,510 --> 00:14:06,110 and he brought some dynamite ingredients. 320 00:14:06,112 --> 00:14:09,113 [Roberto] And after one minute, I take out. 321 00:14:09,115 --> 00:14:13,051 I put the truffle cream, I put the four cheese, 322 00:14:14,321 --> 00:14:18,590 and I put the salami golfetta in the cast iron pan. 323 00:14:18,592 --> 00:14:20,058 And I bake inside the oven 324 00:14:20,060 --> 00:14:23,428 for another three, four minutes. 325 00:14:23,430 --> 00:14:25,396 [Hunter] Roberto, what do you plan on doing with the ranch? 326 00:14:25,398 --> 00:14:26,798 He's, like, not using it. 327 00:14:26,800 --> 00:14:28,032 Can you imagine if he was just like, "I'm not using it." 328 00:14:28,101 --> 00:14:29,934 No ranch dressing on my pizza. 329 00:14:36,409 --> 00:14:38,042 But not on top of my pizza. 330 00:14:38,044 --> 00:14:41,012 What have you got here, Chef? Beautiful. 331 00:14:41,014 --> 00:14:43,414 -I'm gonna cry. -[laughs] 332 00:14:43,416 --> 00:14:47,252 That man is not human. I would not want to be going up against him. 333 00:14:47,320 --> 00:14:50,755 [Luigi] I already have my special pizza dough and sauce at my station. 334 00:14:54,694 --> 00:14:56,127 The dough, to me, 335 00:14:56,129 --> 00:14:57,128 is the most important thing in a pizza. 336 00:14:57,764 --> 00:14:59,364 The dough and your sauce. 337 00:15:03,803 --> 00:15:07,372 Put the mozzarella cheese on it, pepperoni on the bottom, 338 00:15:07,374 --> 00:15:10,909 and then I put on the onions sausage and pepper 339 00:15:10,911 --> 00:15:13,411 Make sure that every bite got a little bit of everything on it. 340 00:15:14,814 --> 00:15:16,614 I don't work this fast in forever. 341 00:15:16,616 --> 00:15:19,050 [Guy] Where are those chips at, Luigi? 342 00:15:19,152 --> 00:15:22,420 I mixed garlic with olive oil, and the chips are inside, and I sprinkle on top. 343 00:15:22,856 --> 00:15:23,721 Very nice. 344 00:15:25,058 --> 00:15:26,657 I was sweating a little bit, 345 00:15:26,659 --> 00:15:29,260 checking out to see if I was gonna burn the pizza or not. 346 00:15:30,130 --> 00:15:31,529 I gotta keep an eye on them ones. 347 00:15:32,666 --> 00:15:34,933 [Guy] Eight minutes, Chefs. Eight minutes. 348 00:15:35,034 --> 00:15:37,702 [Kerri] Sourdough, I believe that's one of the best pizza crust 349 00:15:37,704 --> 00:15:39,304 that you can create. 350 00:15:39,306 --> 00:15:40,571 It's nice, light, fluffy. 351 00:15:42,842 --> 00:15:44,842 I added bechamel sauce on the bottom... 352 00:15:46,713 --> 00:15:49,514 Thinly sliced red onion to my brisket... 353 00:15:51,017 --> 00:15:53,017 The shredded jerky... [chuckles nervously] 354 00:15:53,820 --> 00:15:57,055 Fresh mozzarella and cheddar. 355 00:15:57,057 --> 00:16:00,525 I believe that the key to cooking the crust would be high temperatures. 356 00:16:00,527 --> 00:16:02,727 It's very important to watch it so that it doesn't burn 357 00:16:02,729 --> 00:16:04,462 and overcook or undercook. 358 00:16:04,564 --> 00:16:08,700 -What have you got here? -We are making a horseradish sauce 359 00:16:08,702 --> 00:16:10,535 to top the pizza with. 360 00:16:10,603 --> 00:16:12,704 [Kerri] Guy coming to visit was such a whirlwind, 361 00:16:12,706 --> 00:16:15,707 and now we're in a remodeled space 362 00:16:15,709 --> 00:16:17,709 with a wood oven that's inside, 363 00:16:18,311 --> 00:16:19,844 which is huge for us 364 00:16:19,913 --> 00:16:23,214 because cooking outside in Wyoming in December is not fun. 365 00:16:23,216 --> 00:16:25,717 Four minutes, chefs. Four minutes left. 366 00:16:27,354 --> 00:16:30,355 [Roberto] 367 00:16:36,363 --> 00:16:38,529 [Christian] Very good, very good, very good. 368 00:16:38,531 --> 00:16:41,232 And I shave a fresh black truffle on top. 369 00:16:42,402 --> 00:16:44,836 -Oh, my God. -[whistles] 370 00:16:44,904 --> 00:16:46,404 Two-and-a-half minutes. Two-and-a-half. 371 00:16:49,676 --> 00:16:51,442 Very nice. That's a good looking pie. 372 00:16:51,544 --> 00:16:54,712 [Luigi] Cut it straight up in four slices and plate a full plate. 373 00:16:56,950 --> 00:16:59,217 -Oh, that's a jumbo slice, Luigi. -Jumbo. 374 00:17:01,955 --> 00:17:03,421 Oh, you're golden. 375 00:17:03,423 --> 00:17:07,425 The crust was nice and caramelized. I was happy. 376 00:17:07,427 --> 00:17:09,627 Oh, that looks delicious. 377 00:17:09,629 --> 00:17:11,629 [Kerri] I drizzled it with a hot hon 378 00:17:11,631 --> 00:17:13,431 and the horseradish cream sauce, 379 00:17:13,433 --> 00:17:15,700 exactly like the pizza that we would serve at the Alibi. 380 00:17:15,702 --> 00:17:20,838 Five, four, three, two, one. 381 00:17:20,907 --> 00:17:22,573 -All right, everybody, stop. -That's it. 382 00:17:22,575 --> 00:17:25,309 -Well done, Chef. Nice job. -Well done. 383 00:17:25,311 --> 00:17:27,211 Oh, I'm so hungry. 384 00:17:27,213 --> 00:17:30,948 It's time to see if it's love at first slice. Let's take it to the judges. 385 00:17:33,653 --> 00:17:34,652 [car honks] 386 00:17:37,424 --> 00:17:38,756 [car honks] 387 00:17:38,792 --> 00:17:43,394 Judges, this is game one of the Triple D Pizza Masters. 388 00:17:43,396 --> 00:17:45,563 The chefs had to make their signature pizza 389 00:17:45,632 --> 00:17:47,665 while incorporating the whammy ingredient 390 00:17:47,733 --> 00:17:50,301 -that I gifted them. -So generous. 391 00:17:50,303 --> 00:17:53,104 Up first, Chef Kerri. What have you got for us? 392 00:17:53,106 --> 00:17:55,807 I have the cowboy beef brisket pizza 393 00:17:55,809 --> 00:17:58,309 that's on our sourdough pizza dough. 394 00:17:58,311 --> 00:18:00,244 The base is a bechamel sauce. 395 00:18:00,313 --> 00:18:02,947 My whammy ingredient was the beef jerky, 396 00:18:03,049 --> 00:18:05,016 which I shredded up and put on there. 397 00:18:05,018 --> 00:18:08,352 It's drizzled with honey and a horseradish cream sauce. 398 00:18:10,824 --> 00:18:14,525 I had this pizza. I didn't have it with the beef jerky addition, 399 00:18:14,527 --> 00:18:17,028 but I had this pizza and it's real deal. 400 00:18:17,030 --> 00:18:19,530 -Kerri, is it sourdough? -Yeah. 401 00:18:19,532 --> 00:18:23,134 Wow, this is like eating the best brisket sandwich I've had 402 00:18:23,236 --> 00:18:24,936 on a fresh baked roll. 403 00:18:24,938 --> 00:18:26,237 It's delicious. 404 00:18:26,239 --> 00:18:28,806 I've had, sort of, barbecue style pizzas in the past 405 00:18:28,808 --> 00:18:30,808 -but I've never had one like this. -Thank you. 406 00:18:30,810 --> 00:18:33,611 -Calm down. -This doesn't have to be a day at work. 407 00:18:33,613 --> 00:18:34,812 I would have just showed up. 408 00:18:34,814 --> 00:18:37,548 Oh, we're gonna do a show too? Oh, I get to eat? 409 00:18:37,650 --> 00:18:41,719 I thought the use of your ingredient, the jerky, I think that was a gift. 410 00:18:41,721 --> 00:18:45,089 You already had brisket. I mean you couldn't have asked for a better one. 411 00:18:45,091 --> 00:18:47,725 It could have used just a little bit of, like, Maldon salt over the top. 412 00:18:47,727 --> 00:18:51,729 -I was scared with the jerky. -I just could have used another slice was all. 413 00:18:51,731 --> 00:18:53,164 I'm not gonna say any of this stuff. 414 00:18:53,232 --> 00:18:54,699 [Hunter] I love sourdough, I love the crust, 415 00:18:54,701 --> 00:18:55,700 and then the hot honey on there? 416 00:18:55,702 --> 00:18:57,135 Are you kidding me? 417 00:18:57,137 --> 00:19:00,204 But I wish I had the brisket and, like, smaller slices or something 418 00:19:00,206 --> 00:19:01,739 just so it was easier to eat 419 00:19:01,741 --> 00:19:05,309 -Otherwise, money. -Thank you. 420 00:19:05,311 --> 00:19:08,546 Up next, Chef Luigi. You had pizza potato chips. 421 00:19:08,615 --> 00:19:10,548 [chuckles] I made The Mona Lisa. 422 00:19:10,617 --> 00:19:12,850 It's a signature pizza we have at the pizza shop. 423 00:19:12,919 --> 00:19:15,720 I did deluxe version like every New York shop had 424 00:19:15,722 --> 00:19:17,989 And for the pizza potato chips, 425 00:19:17,991 --> 00:19:20,525 I mix it up with some garlic and olive oil 426 00:19:20,527 --> 00:19:21,659 and I just drizzle on top. 427 00:19:22,862 --> 00:19:25,396 That is a New York style slice, buddy. 428 00:19:25,398 --> 00:19:28,132 Voltaggio, are you ready to talk to people? 429 00:19:28,234 --> 00:19:31,002 -[chuckles] -Okay, let's go to Antonia. 430 00:19:31,004 --> 00:19:33,037 I mean, when you think of a New York style 431 00:19:33,139 --> 00:19:34,705 this is everything that you want. 432 00:19:34,707 --> 00:19:36,307 I love the sausage, the pepperoni, 433 00:19:36,309 --> 00:19:38,409 the bell peppers, the mushrooms. 434 00:19:38,411 --> 00:19:39,910 The only thing I would say 435 00:19:39,912 --> 00:19:42,046 is that there's, like, small pieces of pepperoni there in the center 436 00:19:42,048 --> 00:19:43,814 that are covered by, like, the mushrooms and the pepper 437 00:19:43,816 --> 00:19:46,684 that didn't get, sort of, the direct heat. 438 00:19:46,686 --> 00:19:48,719 So therefore, it's not as crispy as the pepperoni 439 00:19:48,721 --> 00:19:49,820 that's over here on the side. 440 00:19:49,822 --> 00:19:51,923 And for me, like, I want a pepperoni cut. 441 00:19:51,925 --> 00:19:54,292 The potato chips, dude, are bomb. 442 00:19:54,294 --> 00:19:57,128 I love all that little texture, that little saltiness. 443 00:19:57,130 --> 00:19:58,763 Only thing I wish was there was more potato chips. 444 00:19:59,832 --> 00:20:01,532 Thanks, Hunter. 445 00:20:01,534 --> 00:20:05,203 I'm kind of in love with it. I thought the ratio of ingredients was very good. 446 00:20:05,205 --> 00:20:08,039 You got a perfect bite every single time you ate it. 447 00:20:08,140 --> 00:20:10,408 I'm just happy to be here. I'm just happy to be here. 448 00:20:10,410 --> 00:20:11,709 [all laughing] 449 00:20:11,711 --> 00:20:14,011 Finally, Chef Roberto. 450 00:20:30,063 --> 00:20:32,230 -So... -You ever had ranch dressing? 451 00:20:32,232 --> 00:20:34,065 -No. Never. -[laughs] 452 00:20:36,002 --> 00:20:38,035 Why don't we just go to, like, a commercial? 453 00:20:38,137 --> 00:20:42,406 Because we're not gonna get anything out of Voltaggio for a few hours. 454 00:20:42,408 --> 00:20:45,710 Wow, this is the first time I've ever had this style of pizza. 455 00:20:45,712 --> 00:20:47,411 I've had Neapolitan style pizza, 456 00:20:47,413 --> 00:20:51,115 but I've never had it done like this by frying it. 457 00:20:51,117 --> 00:20:55,753 It was crunchy and chewy, and the fact that you accomplished that 458 00:20:55,822 --> 00:20:59,123 and you fried it, to me was like [impersonates explosion]. 459 00:20:59,592 --> 00:21:00,725 Thank you. 460 00:21:00,727 --> 00:21:03,594 The way the truffle sort of melts into the dough, 461 00:21:03,596 --> 00:21:06,631 along with all those beautiful cheeses, it works so well. 462 00:21:06,633 --> 00:21:08,733 And I then, I can't believe I'm saying this right now, 463 00:21:08,735 --> 00:21:12,236 but this truffle ranch, as I start to get to the end pieces, 464 00:21:12,338 --> 00:21:15,039 100% I want to dip it in there over and over again. 465 00:21:15,041 --> 00:21:16,841 -It's so good. -Thank you. 466 00:21:16,909 --> 00:21:18,309 [Hunter] I am in heaven right now. 467 00:21:18,311 --> 00:21:21,245 It was delicious, it was crunchy, it was chewy. 468 00:21:21,314 --> 00:21:24,548 -The ranch, surprisingly, wickedly good. -So good. 469 00:21:24,617 --> 00:21:27,118 -But you should have had ranch on the pizza. -[laughs] 470 00:21:27,120 --> 00:21:30,221 Listen, Chefs, all three of you have done 471 00:21:30,223 --> 00:21:32,456 ...an unbelievable job. 472 00:21:32,525 --> 00:21:37,328 How the judges are gonna come up with a decision scoring this, I have no idea. 473 00:21:37,430 --> 00:21:38,629 But the great thing is, 474 00:21:38,631 --> 00:21:40,264 is I'm gonna get to watch them sweat. 475 00:21:40,333 --> 00:21:42,099 We're gonna send you back to the kitchen 476 00:21:42,101 --> 00:21:44,402 and we will call you back when we have some scores. Thank you very much. 477 00:21:46,239 --> 00:21:51,809 Are any of our Pizza Masters skating on thin crust? 478 00:21:51,811 --> 00:21:55,746 [Guy] 20 points available in gameplay, 20 points available in taste, 479 00:21:55,848 --> 00:21:58,949 10 points available in presentation or plating, 480 00:21:59,051 --> 00:22:00,851 for a total of 50 points, okay? 481 00:22:00,920 --> 00:22:01,852 Here you go, I saved some for you guys. 482 00:22:01,921 --> 00:22:02,953 I don't wanna judge. 483 00:22:06,125 --> 00:22:07,224 [car honks] 484 00:22:09,862 --> 00:22:11,796 [car honks] 485 00:22:11,798 --> 00:22:14,165 Well, my friends, my Triple D warriors, 486 00:22:14,233 --> 00:22:15,733 let's take a look at the scores. 487 00:22:15,835 --> 00:22:16,734 Chef Luigi. 488 00:22:18,104 --> 00:22:19,904 15 at gameplay, 489 00:22:19,906 --> 00:22:21,806 17 out of 20 in taste, 490 00:22:21,808 --> 00:22:24,041 8 out of 10 in plating, for a score of 40. 491 00:22:24,143 --> 00:22:25,009 Good score. 492 00:22:25,011 --> 00:22:26,110 Thank you. 493 00:22:26,112 --> 00:22:27,311 Chef Kerri. 494 00:22:27,980 --> 00:22:30,114 15 out of 20 at gameplay, 495 00:22:30,116 --> 00:22:32,116 16 out of 20 in taste, 496 00:22:32,118 --> 00:22:34,118 7 out of 10, for a score of 38. 497 00:22:34,654 --> 00:22:35,653 Strong. 498 00:22:36,089 --> 00:22:38,022 And Chef Roberto. 499 00:22:38,658 --> 00:22:40,658 17 out of 20 at gameplay, 500 00:22:40,693 --> 00:22:42,626 18 out of 20 in taste, 501 00:22:42,628 --> 00:22:45,429 9 out 20 in plating, for a 44. 502 00:22:45,431 --> 00:22:47,365 Ho-boy! 503 00:22:47,433 --> 00:22:49,500 -That's a big score, buddy. -Wow. 504 00:22:49,502 --> 00:22:51,402 What happens right now, unfortunately, 505 00:22:51,404 --> 00:22:54,105 is one Chef has to check out with the lowest score, 506 00:22:54,107 --> 00:22:55,306 but I'm gonna tell you what. 507 00:22:55,308 --> 00:22:57,208 It's my show, you're my friends, 508 00:22:57,210 --> 00:22:58,609 so how about we do this? 509 00:22:58,611 --> 00:23:00,344 How about we don't send anybody home? 510 00:23:00,446 --> 00:23:02,346 How about we go back into the kitchen? 511 00:23:02,448 --> 00:23:05,316 How about we give you another ridiculous game? 512 00:23:05,318 --> 00:23:08,219 Chefs, back to your carts. Round two starts now. Good luck. 513 00:23:08,221 --> 00:23:09,620 [all cheering and clapping] 514 00:23:13,025 --> 00:23:15,826 Chefs, the final round of the Triple D Pizza Masters. 515 00:23:15,828 --> 00:23:18,429 For this final challenge, though, what should we have them do, Guy? 516 00:23:18,431 --> 00:23:19,830 How about enchiladas? 517 00:23:19,832 --> 00:23:21,232 Who's good at enchiladas? 518 00:23:22,101 --> 00:23:23,634 I got an idea, let's play a grocery game 519 00:23:23,703 --> 00:23:26,937 to determine what kind of pizza you're gonna make, okay? 520 00:23:27,006 --> 00:23:29,507 Chef Roberto, we have two wheels, you're in the lead, 521 00:23:29,509 --> 00:23:31,709 I'm gonna let you pick which wheel we're gonna go for. 522 00:23:31,711 --> 00:23:33,010 -The right. -You wanna go with this one? 523 00:23:33,012 --> 00:23:34,044 -Yeah. -Are you sure? 524 00:23:34,113 --> 00:23:35,513 I'm sure. 525 00:23:36,916 --> 00:23:38,549 Positive? 526 00:23:38,618 --> 00:23:40,217 -You talking about this guy? -Yeah. 527 00:23:40,219 --> 00:23:41,318 Okay... 528 00:23:42,855 --> 00:23:45,923 This pizza wheel determines how many ingredients 529 00:23:45,925 --> 00:23:47,324 you're allowed to use on your pizza. 530 00:23:47,326 --> 00:23:49,326 -Oh... All right. -Okay. 531 00:23:49,328 --> 00:23:51,128 Roberto, come take a spin. 532 00:23:51,130 --> 00:23:52,830 Come on, you started it. Go. 533 00:23:52,832 --> 00:23:53,831 Go finish it. 534 00:23:56,436 --> 00:23:57,535 Okay, there we go. 535 00:24:00,940 --> 00:24:01,939 All right. 536 00:24:03,743 --> 00:24:05,209 -[all laughing] -Sorry, guys. 537 00:24:05,211 --> 00:24:08,712 You must use seven toppings on your pizza. 538 00:24:08,714 --> 00:24:11,315 Seven toppings, that's gonna be a heavy pizza. 539 00:24:11,317 --> 00:24:12,550 Feel good about this? 540 00:24:12,651 --> 00:24:13,651 -Yeah. -Yes. 541 00:24:13,653 --> 00:24:14,685 All right, let's go. Gonna go on three... 542 00:24:14,687 --> 00:24:16,620 -Uh, uh... -What? What? 543 00:24:16,622 --> 00:24:18,355 We've spent all this money on this other wheel. 544 00:24:18,391 --> 00:24:20,057 Hey, do you guys want another wheel? 545 00:24:20,126 --> 00:24:22,827 -Let's do it. -Why not, right? 546 00:24:23,663 --> 00:24:25,863 Okay, let's take a look. 547 00:24:25,965 --> 00:24:29,533 This next wheel will determine what type of pizza you need to make. 548 00:24:29,602 --> 00:24:31,902 Is it gonna be a meat lovers? 549 00:24:31,904 --> 00:24:33,904 Classic cheese lovers? 550 00:24:33,906 --> 00:24:37,041 Barbecue? Or supreme? 551 00:24:37,109 --> 00:24:40,110 Luigi, you're in second place with your score, you wanna spin this? 552 00:24:40,546 --> 00:24:41,612 No, ladies first. 553 00:24:41,614 --> 00:24:42,546 -Please! -Go ahead, Kerri. 554 00:24:42,648 --> 00:24:43,614 -Sure. -[chuckling] 555 00:24:45,952 --> 00:24:46,884 -[Guy] Wow. -[exclaiming] 556 00:24:46,952 --> 00:24:48,953 Do it with more enthusiasm if you could. 557 00:24:48,955 --> 00:24:53,424 Nobody's ever spun it with less enthusiasm. 558 00:24:53,426 --> 00:24:56,026 Meat lovers, fantastic. 559 00:24:56,028 --> 00:24:57,628 We're gonna get a lot of meat right now. 560 00:24:57,630 --> 00:25:00,030 30 minutes to make your meat lovers pizza 561 00:25:00,032 --> 00:25:01,098 featuring seven toppings! 562 00:25:01,100 --> 00:25:03,000 No less, no more. 563 00:25:03,002 --> 00:25:05,736 You could put three cheeses on there, two meats, 564 00:25:05,805 --> 00:25:07,238 you could put one vegetable, 565 00:25:07,339 --> 00:25:10,040 you could go put anything you want on it, okay? 566 00:25:10,042 --> 00:25:11,308 You just gotta think about that. 567 00:25:12,512 --> 00:25:13,344 [quietly] Bounce. 568 00:25:16,048 --> 00:25:17,114 -Bounce. -Roll! 569 00:25:17,116 --> 00:25:18,616 [laughing] There you go! 570 00:25:18,618 --> 00:25:19,683 [all laughing] 571 00:25:19,685 --> 00:25:23,621 That one is a winner, winner, pizza dinner. 572 00:25:23,623 --> 00:25:26,323 It's a meat lovers pizza using seven ingredients. 573 00:25:26,325 --> 00:25:28,259 I was hoping for five toppings. 574 00:25:28,327 --> 00:25:31,028 It's gotta be a meat lovers, so there's gotta be a lot of meat. 575 00:25:31,030 --> 00:25:35,299 [Guy] I think everybody's gonna expect bacon, sausage, salami and 'roni. 576 00:25:35,301 --> 00:25:37,501 You gotta be creative on this one. 577 00:25:37,503 --> 00:25:41,505 [Kerri] I was inspired to ma the meat lovers pizza that's currently on our menu 578 00:25:41,507 --> 00:25:44,008 a sourdough pizza called the "pork love." 579 00:25:44,010 --> 00:25:47,344 A good meat lovers pizza has all the Italian meats on it, 580 00:25:47,413 --> 00:25:50,314 an uncured soppressata, a spicy soppressata, 581 00:25:50,316 --> 00:25:53,083 prosciutto, and I also grabbed a pancetta. 582 00:25:53,085 --> 00:25:55,719 Four different kinds of Italian meats. 583 00:25:55,721 --> 00:25:57,721 Tomato sauce is... right here. 584 00:25:57,723 --> 00:26:00,724 I needed a sauce that would balance out the saltiness, 585 00:26:00,726 --> 00:26:03,227 so I grabbed roasted crushed tomatoes, 586 00:26:03,229 --> 00:26:04,228 fresh mozzarella 587 00:26:04,230 --> 00:26:05,763 and Parmesan. 588 00:26:05,831 --> 00:26:07,398 The first round I had the lowest score. 589 00:26:07,400 --> 00:26:10,701 My strategy was to shop calmly, 590 00:26:10,703 --> 00:26:14,238 just make sure that I'm not bouncing around looking for things. 591 00:26:15,341 --> 00:26:18,208 Seven toppings on their pizza, right? 592 00:26:18,210 --> 00:26:20,844 That's a hard thing to do when you're talking about pizza. 593 00:26:20,913 --> 00:26:22,947 You want things to be spread out. 594 00:26:22,949 --> 00:26:26,050 You really risk overloading the pie. 595 00:26:26,052 --> 00:26:29,019 It's definitely gonna take a skilled pizzaiolo 596 00:26:29,021 --> 00:26:29,954 to balance that out. 597 00:26:31,223 --> 00:26:32,556 [Roberto speaking] 598 00:26:48,641 --> 00:26:52,309 Speck, mortadella, porchetta 599 00:26:52,311 --> 00:26:54,044 I already have the Golfetta salami. 600 00:27:00,119 --> 00:27:01,452 Smoked water buffalo mozzarella. 601 00:27:20,806 --> 00:27:22,539 [Luigi] I've never made a pizza like this before 602 00:27:22,608 --> 00:27:23,707 with this kinda toppings. 603 00:27:23,709 --> 00:27:25,609 Just trying to pull a rabbit out of the hat. 604 00:27:25,611 --> 00:27:27,111 Probably something like this? 605 00:27:27,113 --> 00:27:29,446 I grabbed veal, which I've never put on pizza before. 606 00:27:29,515 --> 00:27:30,647 Let's see what happens. 607 00:27:30,649 --> 00:27:33,417 I'm going to call this the Guy's Grocery Games 608 00:27:33,419 --> 00:27:34,952 Seven Topping Meat Lovers Challenge. 609 00:27:34,987 --> 00:27:36,586 Bacon. 610 00:27:36,588 --> 00:27:38,656 I'm going to make a bacon marmalade for one of my toppings. 611 00:27:38,724 --> 00:27:41,158 On the first round, I decided to use the hot sausage, 612 00:27:41,260 --> 00:27:44,628 on the second round, I just went for a regular, mild kind of sausage 613 00:27:44,630 --> 00:27:46,463 with the chorizo to square it off. 614 00:27:46,565 --> 00:27:48,298 Spiciness check. 615 00:27:48,300 --> 00:27:50,434 One of my toppings is gonna be my marinara sauce 616 00:27:50,503 --> 00:27:51,935 and one of my toppings is gonna be mozzarella. 617 00:27:53,039 --> 00:27:54,538 Then yeah, get arugula as the last touch. 618 00:27:54,607 --> 00:27:55,673 Move along. 619 00:27:55,675 --> 00:27:57,307 That one's likely to be more of a gamble, 620 00:27:57,309 --> 00:28:00,010 but I wanted it to have something that was gonna throw a punch on it. 621 00:28:00,012 --> 00:28:01,111 Real quick. 622 00:28:01,814 --> 00:28:03,147 So, what meats would you grab? 623 00:28:03,248 --> 00:28:07,017 I love the idea of these American cured meats now, 624 00:28:07,019 --> 00:28:08,719 specifically nduja, Guy, you ever had nduja? 625 00:28:08,721 --> 00:28:10,120 No, I've had nduja, I love nduja. 626 00:28:10,122 --> 00:28:13,323 I am a fan of the artisan pepperoni that hasn't been sliced. 627 00:28:13,325 --> 00:28:15,659 [Christian] Well, I know you have prosciutto cotto around here. 628 00:28:15,728 --> 00:28:17,027 Porchetta would be another great one. 629 00:28:17,029 --> 00:28:18,428 Yeah, Italy's bacon, right? 630 00:28:18,497 --> 00:28:21,398 Instead of smoking it, they rub it with herbs and black pepper 631 00:28:21,400 --> 00:28:23,200 and it's got a different sort of vibe, right? 632 00:28:23,202 --> 00:28:25,302 Yeah, love it. All right, back on it, let's go check on the chefs. 633 00:28:25,304 --> 00:28:26,503 Let's do it. 634 00:28:31,310 --> 00:28:33,343 The only way to smash garlic. You go, mmm! 635 00:28:34,146 --> 00:28:35,112 Ow. [giggles] 636 00:28:35,114 --> 00:28:36,313 [Guy] Chef Roberto. 637 00:28:36,315 --> 00:28:37,214 Oh! Morels? 638 00:28:37,216 --> 00:28:38,449 [Roberto] And speck. 639 00:28:38,517 --> 00:28:39,416 And speck. 640 00:28:39,418 --> 00:28:41,051 [Roberto speaking] 641 00:28:48,260 --> 00:28:49,426 ...because one layer will be not enough. 642 00:28:51,630 --> 00:28:53,831 I put on top the ricotta, 643 00:28:54,700 --> 00:28:56,100 and the Golfetta salami. 644 00:28:56,802 --> 00:28:58,001 This stuff is magic. 645 00:28:58,537 --> 00:29:00,037 [Roberto speaking] 646 00:29:02,742 --> 00:29:05,609 On top of that, I put water buffalo smoked mozzarella, 647 00:29:06,545 --> 00:29:07,811 'cause it's my favorite cheese. 648 00:29:11,150 --> 00:29:13,550 ...'cause I know he loves it, that smoked mozzarella. 649 00:29:13,619 --> 00:29:16,520 Gosh, you had me at morels, dude, what's going on? 650 00:29:22,428 --> 00:29:25,896 Guys, there are so many different types of cured meats 651 00:29:25,898 --> 00:29:27,798 out at each one of these kitchens right now. 652 00:29:27,800 --> 00:29:30,067 And you can tell that the pizzaioli 653 00:29:30,069 --> 00:29:33,203 are definitely not comfortable with tons of ingredients 654 00:29:33,205 --> 00:29:35,506 because they know they have to use seven 655 00:29:35,508 --> 00:29:38,609 and they all grabbed seven of the smallest, 656 00:29:38,611 --> 00:29:42,112 compactest things that they can find to be able to work with. 657 00:29:42,114 --> 00:29:44,414 They don't wanna go heavy, no one wants to go heavy on the pizza. 658 00:29:46,552 --> 00:29:47,718 [car honks] 659 00:29:50,422 --> 00:29:51,321 [car honks] 660 00:29:52,691 --> 00:29:54,725 [Guy] 23 minutes! 23 to go. 661 00:29:54,727 --> 00:29:57,427 [Hunter] I think that meat lovers is a great opportunity, 662 00:29:57,429 --> 00:30:01,665 but seven toppings on their pizza, right? 663 00:30:01,733 --> 00:30:02,799 Seven toppings is a lot. 664 00:30:02,801 --> 00:30:05,302 I mean, this is where the scores can change. 665 00:30:05,304 --> 00:30:06,804 It's different when you come in and do your signature, 666 00:30:06,806 --> 00:30:08,539 but now you're playing Grocery Games. 667 00:30:08,607 --> 00:30:11,642 -Right. -Now it's Grocery Games. 668 00:30:11,710 --> 00:30:14,945 [Luigi] So I had to make a meat lovers pizza with at least seven toppings 669 00:30:14,947 --> 00:30:18,048 Because, like, you can only have so much flavor on one pizza, 670 00:30:18,050 --> 00:30:19,716 I'm going to call this... 671 00:30:19,718 --> 00:30:24,154 The Guy's Grocery Games Seven Toppings Meat Lovers Challenge 672 00:30:24,223 --> 00:30:25,722 I get started on my bacon marmalade first, 673 00:30:25,724 --> 00:30:27,658 I just kind of brown up the bacon on it, 674 00:30:27,726 --> 00:30:29,393 and then add on my shallots, 675 00:30:29,395 --> 00:30:30,761 little bit of orange juice, 676 00:30:30,863 --> 00:30:32,229 let it simmer for a bit. 677 00:30:32,231 --> 00:30:33,564 [Christian] What's your concept, bro? 678 00:30:33,632 --> 00:30:34,765 Like a marmellata? 679 00:30:34,833 --> 00:30:36,033 Yeah, exactly. 680 00:30:36,101 --> 00:30:38,402 I like the juxtaposition of sweet, right? 681 00:30:38,404 --> 00:30:40,938 On top of a pizza, honey has become so popular. 682 00:30:41,039 --> 00:30:43,006 -Exactly. -Marmalade will work so well. 683 00:30:43,008 --> 00:30:44,608 [Luigi speaking] 684 00:30:47,513 --> 00:30:48,712 I cannot put bacon there though, 685 00:30:48,780 --> 00:30:51,014 because I knew I was gonna put a lot more toppings on it. 686 00:30:53,219 --> 00:30:55,419 [Guy] What the blind baking of the pizza can do 687 00:30:55,421 --> 00:30:57,754 is give you a chance to get a little crust on there 688 00:30:57,856 --> 00:30:59,823 so the pizza is a little bit easier to work with. 689 00:31:01,961 --> 00:31:03,126 Chef Kerri, what's on the menu? 690 00:31:03,128 --> 00:31:04,428 A "pork love". 691 00:31:04,430 --> 00:31:06,296 Four different kinds of salami, 692 00:31:06,298 --> 00:31:08,899 I got fresh mozzarella, Parmesan and my sauce. 693 00:31:08,901 --> 00:31:11,001 Great. Start cooking that pancetta, huh? 694 00:31:11,003 --> 00:31:12,502 Yes, I will start cooking the pancetta. 695 00:31:13,639 --> 00:31:15,038 I want my pancetta to be 696 00:31:15,107 --> 00:31:18,775 nice and caramelized to mimic a very high-end bacon. 697 00:31:18,777 --> 00:31:20,110 While the pancetta is cookin 698 00:31:20,112 --> 00:31:21,845 I'm gonna work on forming my dough. 699 00:31:23,115 --> 00:31:24,248 [Guy] Same dough? Sourdough dough? 700 00:31:24,316 --> 00:31:25,716 -Yep, sourdough. -Got it. 701 00:31:25,718 --> 00:31:28,051 When Guy was at Alibi shooting Triple D, 702 00:31:28,153 --> 00:31:31,455 the first person he thought when he was eating our pizz was Roberto. 703 00:31:31,523 --> 00:31:32,723 I mean, you gotta see this place. 704 00:31:32,725 --> 00:31:34,057 [Kerri] That was really cool 705 00:31:34,159 --> 00:31:36,326 And then to find out I was competing against him... 706 00:31:36,328 --> 00:31:37,494 [chuckles nervously] 707 00:31:37,496 --> 00:31:40,998 Competing against two rockstars in the industr 708 00:31:41,000 --> 00:31:44,501 It feels good that Guy thought that we are all on the same level. 709 00:31:46,238 --> 00:31:49,206 Are you blind-baking this or is this just cheese right now? 710 00:31:49,208 --> 00:31:52,142 -Just cheese now. -Just cheese. 711 00:31:52,211 --> 00:31:55,646 [Roberto] After five minutes it was cooking, I take it out. 712 00:31:56,916 --> 00:31:58,048 [whistles impressedly] 713 00:31:58,651 --> 00:31:59,850 [Roberto speaking] 714 00:32:06,525 --> 00:32:08,225 [Guy] What kinda cheese we got on here? 715 00:32:08,227 --> 00:32:09,326 Smoked mozzarella. 716 00:32:09,328 --> 00:32:10,627 Smoked mozzarella. Okay. 717 00:32:10,629 --> 00:32:12,529 -The ricotta is... -So now there's salty morels. 718 00:32:13,532 --> 00:32:15,799 [Roberto] I put the mortadella 719 00:32:15,801 --> 00:32:18,201 and I put the porchetta 720 00:32:18,203 --> 00:32:20,938 and I bake it inside the oven again. 721 00:32:22,641 --> 00:32:24,708 [Christian] When he puts the pizza back into the oven, 722 00:32:24,710 --> 00:32:26,810 it's just gonna render out and melt 723 00:32:26,812 --> 00:32:28,312 and just say hi to that crust. 724 00:32:28,814 --> 00:32:29,713 [Roberto speaking] 725 00:32:39,625 --> 00:32:41,825 13 minutes! 13 to go! 726 00:32:44,396 --> 00:32:45,529 [Luigi speaking] 727 00:32:48,534 --> 00:32:50,300 Just was looking for something thin 728 00:32:50,302 --> 00:32:51,301 and quick to cook. 729 00:33:00,012 --> 00:33:00,944 [Guy] What you got in here? 730 00:33:01,013 --> 00:33:02,245 [Luigi] It's a marmalade bacon, 731 00:33:02,347 --> 00:33:04,514 Italian sausage and little piece of veal. 732 00:33:04,516 --> 00:33:06,216 I like it, good. 733 00:33:06,218 --> 00:33:08,118 I don't expect orange on a pizza, 734 00:33:08,120 --> 00:33:09,519 but that was really good. 735 00:33:09,521 --> 00:33:10,921 [Luigi] After I have a part baked, 736 00:33:10,923 --> 00:33:12,823 I just start to add my sauce 737 00:33:12,825 --> 00:33:13,957 and mozzarella, 738 00:33:14,026 --> 00:33:15,759 and start to add all the toppings. 739 00:33:16,595 --> 00:33:18,061 So, when I win today, 740 00:33:18,063 --> 00:33:21,765 I'm actually gonna use the money to buy my kids their first car. 741 00:33:21,833 --> 00:33:23,333 I got twins, I got a boy and a girl, 742 00:33:23,435 --> 00:33:24,301 Cesare and Chloe, 743 00:33:24,303 --> 00:33:26,036 they're turning 16 in April 744 00:33:26,038 --> 00:33:27,904 and I'm just gonna buy them some car, 745 00:33:27,906 --> 00:33:29,239 two maybe. 746 00:33:29,341 --> 00:33:30,540 They're just great kids 747 00:33:30,642 --> 00:33:32,509 and I'm super proud of them. 748 00:33:38,083 --> 00:33:39,116 [Christian] How you doing, Chef? 749 00:33:39,118 --> 00:33:40,050 Good, how are you? 750 00:33:40,152 --> 00:33:41,418 You look like you're in the zone. 751 00:33:41,420 --> 00:33:42,819 -Feeling good? Thinking it through? -Yeah, yeah. 752 00:33:42,821 --> 00:33:45,022 [Kerri] Once the pizza has been stretched, 753 00:33:45,024 --> 00:33:48,025 I sauce it with the rustic tomato. 754 00:33:49,161 --> 00:33:50,861 The perfect meat lovers pizz 755 00:33:50,962 --> 00:33:53,964 is more meat than other toppings. 756 00:33:54,032 --> 00:33:55,832 If you overcomplicate the pizza, 757 00:33:55,901 --> 00:33:58,502 there'll be too many competing flavors. 758 00:33:58,504 --> 00:33:59,836 What do we got going down so far? 759 00:33:59,905 --> 00:34:02,406 So, I got a hot soprassata, an uncured soprassata, 760 00:34:02,408 --> 00:34:03,340 pancetta, 761 00:34:03,409 --> 00:34:05,942 and then it'll go into the oven 762 00:34:05,944 --> 00:34:09,346 -and we'll do the prosciutto on top and Parmesan. -[Guy] I like it. 763 00:34:09,415 --> 00:34:10,781 [Kerri] I really wanna win today. 764 00:34:10,783 --> 00:34:12,449 Winning this competition would really give me 765 00:34:12,551 --> 00:34:14,785 some good money to put back into the busines 766 00:34:14,787 --> 00:34:17,020 The restaurant is probably the most important thing 767 00:34:17,022 --> 00:34:18,522 in my husband's and I's life. 768 00:34:21,060 --> 00:34:23,660 Four minutes, chefs! Four minutes left! 769 00:34:25,230 --> 00:34:26,997 [Roberto] I take the pizza out of the oven 770 00:34:26,999 --> 00:34:29,132 I hope my pizza was gonna hold the weight. 771 00:34:33,338 --> 00:34:35,205 ...and the pizza was finished, it was ready to go. 772 00:34:36,308 --> 00:34:38,909 -[Roberto laughs] -Alto Adige, very beautiful. 773 00:34:41,113 --> 00:34:43,413 Pizza looked good. I mean, I think I'd like a slice of this one myself. 774 00:34:45,517 --> 00:34:46,950 [Christian] It looks so beautiful. 775 00:34:46,952 --> 00:34:48,819 -Thank you, thank you... -So beautiful. 776 00:34:48,821 --> 00:34:50,287 Oh, my gosh. 777 00:34:50,289 --> 00:34:52,222 [Luigi] Then just toss the fresh arugula on top, 778 00:34:52,224 --> 00:34:53,623 'cause I want to get acidity on it 779 00:34:53,625 --> 00:34:56,259 and just kinda, like, clean your palate a little bit 780 00:34:56,361 --> 00:34:57,727 and add freshness 781 00:34:57,729 --> 00:35:00,730 because so much meat... heavy, heavy, heavy. 782 00:35:00,732 --> 00:35:02,899 I love arugula on a pizza sometimes, 783 00:35:02,901 --> 00:35:04,701 but I think for a meat lovers pizza, 784 00:35:04,703 --> 00:35:07,337 it's the wrong thing to advertise on top of your pie. 785 00:35:07,439 --> 00:35:10,040 But here's the thing, if he's got meat lovers 786 00:35:10,109 --> 00:35:13,009 and there's a little bit of relief and balance, no? 787 00:35:13,011 --> 00:35:15,545 Sure, for that aspect of it, absolutely. 788 00:35:15,614 --> 00:35:16,713 [Guy] 40 seconds! 789 00:35:19,351 --> 00:35:20,617 Beautiful looking pie there. 790 00:35:23,455 --> 00:35:25,422 [Kerri] I like to put the prosciutto on 791 00:35:25,424 --> 00:35:26,923 once it's out of the oven. 792 00:35:28,060 --> 00:35:29,059 If you cook it in the oven, 793 00:35:29,161 --> 00:35:30,660 it gets very crispy and salty 794 00:35:30,762 --> 00:35:33,430 and this keeps it more melt-in-your-mouth flavor. 795 00:35:33,432 --> 00:35:35,532 [Michael] Kerri's got fresh prosciutto on her pizza. 796 00:35:35,601 --> 00:35:36,500 That's how I like it. 797 00:35:36,502 --> 00:35:37,601 [Kerri] Parmesan... 798 00:35:38,504 --> 00:35:43,340 [Christian] Five, four, three, two, one! 799 00:35:45,511 --> 00:35:46,510 I'll see you guys later. 800 00:35:46,512 --> 00:35:47,811 Meat lovers pizza! 801 00:35:47,813 --> 00:35:49,246 Nicely done! 802 00:35:51,617 --> 00:35:54,818 It's time to find out whose pizza can't be topped. 803 00:35:54,820 --> 00:35:55,852 Follow me. 804 00:35:59,124 --> 00:36:00,123 [car honks] 805 00:36:03,262 --> 00:36:04,227 [car honks] 806 00:36:04,229 --> 00:36:05,629 Judges, this is it. 807 00:36:05,631 --> 00:36:07,864 Game two of our Triple D Pizza Masters. 808 00:36:07,933 --> 00:36:10,800 The chefs had to make a meat lovers pizza 809 00:36:10,802 --> 00:36:14,404 with seven toppings on top of the dough. 810 00:36:14,406 --> 00:36:17,340 Up first, Chef Kerri. What'd you make for us? 811 00:36:17,409 --> 00:36:18,909 We name it the "pork love". 812 00:36:18,911 --> 00:36:21,111 I've got cured soppressata on there, 813 00:36:21,113 --> 00:36:26,917 some pancetta, it's cooked with rustic tomato sauce, 814 00:36:26,919 --> 00:36:28,251 and on sourdough pizza dough. 815 00:36:28,320 --> 00:36:30,820 Now, look at that dough! Look at the crust on that thing. 816 00:36:30,822 --> 00:36:32,722 -Yeah. -Gangster. 817 00:36:32,724 --> 00:36:36,326 Chef Kerri, a simple yet delicious pizza. 818 00:36:36,328 --> 00:36:38,261 I love the fresh prosciutto on top. 819 00:36:38,330 --> 00:36:39,529 Dough just melts in your mouth, 820 00:36:39,531 --> 00:36:40,764 very easy to bite into. 821 00:36:40,865 --> 00:36:43,733 The crust is phenomenal. 822 00:36:43,802 --> 00:36:45,835 When I bite into it, it's crunchy. 823 00:36:45,937 --> 00:36:48,104 The flavor of the sourdough it comes through. 824 00:36:48,106 --> 00:36:50,640 I do think, though, because all of those meats are cured, 825 00:36:50,742 --> 00:36:52,509 it is highly salted. 826 00:36:52,511 --> 00:36:53,610 [Michael] I love this pizza. 827 00:36:53,612 --> 00:36:56,012 You're sort of combining the art of breadmaking 828 00:36:56,014 --> 00:36:57,514 with the art of pizza makin 829 00:36:57,516 --> 00:36:59,316 and you're doing it your own way. 830 00:36:59,318 --> 00:37:01,318 -This is delicious. -Thank you. 831 00:37:01,320 --> 00:37:02,819 All right, thank you very much, judges. 832 00:37:02,821 --> 00:37:04,654 Up next, Chef Roberto. 833 00:37:18,503 --> 00:37:19,736 Hope you like it. 834 00:37:19,838 --> 00:37:22,105 It was amazing to watch you over there. 835 00:37:22,107 --> 00:37:24,040 Choosing morel mushrooms, 836 00:37:24,042 --> 00:37:26,509 which are so hearty and meaty on their own, 837 00:37:26,511 --> 00:37:30,113 it almost adds to this meat lovers style. 838 00:37:30,115 --> 00:37:32,148 I think it's really, really smart gameplay. 839 00:37:32,250 --> 00:37:35,919 You basically served us a delicious charcuterie board right here. 840 00:37:35,921 --> 00:37:38,388 It looks beautiful, it tastes beautiful, 841 00:37:38,390 --> 00:37:41,424 I thought the combinations of flavors worked really well. 842 00:37:41,426 --> 00:37:44,160 A little bit of the dough was a little raw for me on the inside. 843 00:37:44,262 --> 00:37:45,195 I know that. 844 00:37:45,197 --> 00:37:47,430 It's a little chewy to where it's like... 845 00:37:47,432 --> 00:37:49,232 it's made me work more than I want to. 846 00:37:49,901 --> 00:37:50,934 Thank you. 847 00:37:50,936 --> 00:37:53,236 All right, last but not least, Chef Luigi. 848 00:37:53,338 --> 00:37:54,904 Okay, so this pizza is called 849 00:37:54,906 --> 00:37:58,108 Guy's Grocery Games Seven Toppings Meat Lovers Challenge. 850 00:37:58,110 --> 00:37:59,409 [laughing] 851 00:37:59,411 --> 00:38:01,211 That's good. Rolls off the tongue. 852 00:38:01,213 --> 00:38:04,748 I just used the bacon, make a little marmalade with that. 853 00:38:04,816 --> 00:38:06,716 I grabbed some chorizo, 854 00:38:06,718 --> 00:38:07,751 I grabbed some veal. 855 00:38:07,819 --> 00:38:09,619 I love arugula, especially when I eat meat, 856 00:38:09,621 --> 00:38:14,224 so I just figured, like, something to break down all that meat on top of it. 857 00:38:14,226 --> 00:38:17,160 First, let's just talk about the pizza itself, the crust. 858 00:38:17,229 --> 00:38:20,163 Beautifully browned, top and bottom, there's a beautiful crisp to it. 859 00:38:20,231 --> 00:38:22,899 The ratio of all of your toppings are beautiful. 860 00:38:22,901 --> 00:38:25,802 It tastes like you've made this a million times. 861 00:38:25,804 --> 00:38:28,238 Once you start eating all those ingredients together, 862 00:38:28,307 --> 00:38:29,839 they actually all work, 863 00:38:29,908 --> 00:38:32,208 it doesn't taste like you made this 864 00:38:32,210 --> 00:38:33,410 because you were forced to. 865 00:38:33,412 --> 00:38:35,145 -I thought that was brilliant. -Thank you. 866 00:38:35,246 --> 00:38:36,613 I love that you put arugula on there, 867 00:38:36,615 --> 00:38:38,048 I think it balances so well 868 00:38:38,149 --> 00:38:40,116 I think I'm missing some more acid or something. 869 00:38:40,118 --> 00:38:41,318 So you're looking for something bright. 870 00:38:41,320 --> 00:38:42,919 Something more... yeah. 871 00:38:42,921 --> 00:38:45,422 -More arugula. -Maybe more arugula, it was so rich. 872 00:38:45,424 --> 00:38:47,324 -Got it. -All right, thank you, chefs. 873 00:38:47,326 --> 00:38:49,826 The judges need to deliberate and score your dishes. 874 00:38:49,828 --> 00:38:52,128 We'll call you back when we have a decision. 875 00:38:52,130 --> 00:38:53,630 Nice job, thank you, everybody. 876 00:38:55,133 --> 00:38:59,803 Whose pizza didn't leave mushroom for improvement? 877 00:38:59,805 --> 00:39:01,104 Ay! 878 00:39:01,106 --> 00:39:02,205 [cackles] 879 00:39:02,207 --> 00:39:03,306 [Hunter] Nice. 880 00:39:03,308 --> 00:39:05,108 All right. Kerri started us off. 881 00:39:06,211 --> 00:39:08,411 [Antonia] She needed a more neutral cheese 882 00:39:08,413 --> 00:39:11,247 'cause I thought that with all those meats kinda laying on top of each other 883 00:39:11,316 --> 00:39:12,248 it was too salty. 884 00:39:12,350 --> 00:39:13,817 Chef Roberto. 885 00:39:13,819 --> 00:39:16,753 [Antonia] My favorite part were those morel mushrooms 886 00:39:16,855 --> 00:39:19,456 along with all of those meats, I thought it was really smart gameplay. 887 00:39:19,557 --> 00:39:22,225 That dough was just a little under. 888 00:39:22,227 --> 00:39:24,327 Last but not least, Luigi. 889 00:39:24,329 --> 00:39:27,997 [Michael] I thought it was o of the most balanced slices of pizza I've ever ha 890 00:39:27,999 --> 00:39:30,300 given the fact that he had to put that many things on one slice. 891 00:39:30,302 --> 00:39:33,503 I honestly missed more arugula to help balance all that out, 'cause it was so rich. 892 00:39:35,307 --> 00:39:37,540 Thank you very much, judges. Let's total up the scores 893 00:39:37,609 --> 00:39:38,942 and call the chefs back in. 894 00:39:41,947 --> 00:39:43,513 Chefs, I gotta tell ya. 895 00:39:44,049 --> 00:39:45,315 It was dynamite. 896 00:39:45,317 --> 00:39:47,016 Uh, let's talk about the scores. 897 00:39:47,018 --> 00:39:49,319 We will start off with our boy Luigi. 898 00:39:49,321 --> 00:39:51,154 40 points for the first round. 899 00:39:51,223 --> 00:39:53,423 16 points at gameplay, 900 00:39:53,425 --> 00:39:56,126 20 points available in taste, 17, nice, 901 00:39:56,128 --> 00:39:58,962 and in plating, an eight, score of 41. 902 00:39:59,431 --> 00:40:01,431 An 81, Luigi. 903 00:40:01,433 --> 00:40:02,399 Thank you. 904 00:40:02,401 --> 00:40:04,501 -That is respectable. -Thank you guys. 905 00:40:04,503 --> 00:40:07,036 Chef Kerri, 38 points for the first round. 906 00:40:07,072 --> 00:40:08,905 Gameplay, for 20. 907 00:40:08,907 --> 00:40:10,907 16, well done. 908 00:40:10,909 --> 00:40:14,611 17 at taste, plating for an 8 for a 41. 909 00:40:14,613 --> 00:40:17,113 Wow! For a score of 79. 910 00:40:18,116 --> 00:40:20,150 Again, a very high score. 911 00:40:20,251 --> 00:40:21,718 Chef Roberto. 912 00:40:21,720 --> 00:40:24,120 44 the first round. 913 00:40:24,122 --> 00:40:27,957 16, you're kidding me, 17, okay, this is ridiculous. 914 00:40:28,026 --> 00:40:30,126 41 for a score of 85. 915 00:40:30,128 --> 00:40:31,294 Congratulations, Chef Roberto. 916 00:40:31,296 --> 00:40:33,463 -Good job, Rob. -[Guy] Well done. 917 00:40:33,532 --> 00:40:34,831 -[all clapping] -Um... 918 00:40:34,833 --> 00:40:37,801 Chef Luigi, Chef Kerri, wonderful to have you. 919 00:40:37,803 --> 00:40:39,302 You too, I'll say goodnight. 920 00:40:39,304 --> 00:40:41,838 [Kerri] This was an incredib experience for me. 921 00:40:41,907 --> 00:40:43,206 I got to see Guy again, 922 00:40:43,208 --> 00:40:44,541 I'm part of the Triple D family, 923 00:40:44,609 --> 00:40:47,143 and now I'm part of the Triple G family. 924 00:40:47,245 --> 00:40:49,312 [Luigi] I mean, he deserved it, as close as it was. 925 00:40:49,314 --> 00:40:51,514 But yeah, I enjoyed it, I had a good time. 926 00:40:52,551 --> 00:40:53,716 There you have it. 927 00:40:53,718 --> 00:40:55,051 Our Pizza Master Chef! 928 00:40:55,053 --> 00:40:57,220 -Chef Roberto! -Grazie. Thank you. 929 00:40:57,222 --> 00:40:58,354 Come on over to say hi to the chefs. 930 00:40:58,456 --> 00:41:00,189 Congratulations, my friend. 931 00:41:02,661 --> 00:41:04,561 Have you ever watched the show? Have you ever watched Guy's Grocery Games 932 00:41:04,629 --> 00:41:06,729 Yeah. All the time. 933 00:41:06,731 --> 00:41:11,034 We have the Aisle Spree, which is shopping for 10 items on a list. 934 00:41:11,135 --> 00:41:14,137 Each item will be worth 2,000 dollars. 935 00:41:14,206 --> 00:41:16,706 You get all 10 items, you win 20,000 dollars. 936 00:41:16,708 --> 00:41:20,410 Or we can skip all that running around business, 937 00:41:20,412 --> 00:41:22,412 go to the Mystery Check, 938 00:41:22,414 --> 00:41:27,717 which has anywhere between 8,000 and 20,000 dollars on it, okay? 939 00:41:27,719 --> 00:41:30,053 Okay. I take the check. 940 00:41:30,055 --> 00:41:31,821 -Oh, wait a second. -[all laughing] 941 00:41:31,823 --> 00:41:35,058 I don't know that we really went through that in enough detail. 942 00:41:35,159 --> 00:41:37,193 Okay, Chef, let's take a look at the Check. 943 00:41:37,195 --> 00:41:42,098 Chef Luigi, and it's 18,500 dollars! 944 00:41:42,100 --> 00:41:43,399 -[all cheering] -Thank you, thank you. 945 00:41:43,401 --> 00:41:46,936 I just won 18,500 dollars in Triple G. 946 00:41:47,038 --> 00:41:48,605 Chef Roberto, congratulations. 947 00:41:48,607 --> 00:41:51,341 You win big time, 18,500 bucks. 948 00:41:51,442 --> 00:41:52,342 And you know what, folks? 949 00:41:52,410 --> 00:41:53,409 We'll see you next week 950 00:41:53,411 --> 00:41:54,911 on Guy's Grocery Games! 951 00:41:54,913 --> 00:41:55,812 Adios. 952 00:41:55,814 --> 00:41:57,213 This is money. 953 00:41:57,215 --> 00:41:58,114 That's so good. 954 00:41:58,116 --> 00:41:59,349 [all cheering] 955 00:41:59,450 --> 00:42:00,416 Well done!