01x02 - Eyes on the Pies

[bunniefuu]

Check, one, two.
Yeah, yeah, yeah.

Hey. Check, one, two. Uh-huh.

Yeah, yeah, yeah.

Pizza influencers.
- Okay! All right.

- Hello.
- Came in all suave.

- Are you ready
to make some pie?

- Yeah. Ready to eat.

- I feel like you don't
really know what you're in for.

You're gonna cook,
and I'm going to eat.

Today we're doing it
for the 'Gram.

We have three
pizza influencers

stepping into the kitchen
for a social showdown

to battle it out
over two rounds.

- Flying two in.

- Just for a little kiss.
- Oh. Nice.

They'll have
to impress the judges...

- You understood
the assignment.

- Okay.

And win over the voice
of the people,

a jury of social media
pizza lovers.

So good.

Only one will walk away
with $10,000...

$10,000!

And the title
of Best in Dough.

Hi, I'm Mincey,
and I love pizza so much.

Pizza makes me happy.

I love to eat it.
I love to make it.

I love to make it for others.

That is what makes me
a strong pizza influencer.

Pizza found me.
I found pizza.

Don't matter
which way it started,

but I'm so glad
it's in my life now.

My name's Scott Wiener.

I am a full-time
pizza enthusiast,

and I have
the Guinness World Record

for the largest collection
of pizza boxes.

I've been in the pizza business
for a long time.

I lead pizza tours and teach
online pizza-making classes.

If you're ever sitting there
thinking, like, "Oh, I wonder

if this guy's ever had
blah, blah, blah on pizza,"

I have, and it's awesome.

My name is Shealyn.

I love in Brooklyn,
and I'm the total package

when it comes to being
a pizza influencer.

Not only do I make pizza.

I wear pizza. I live pizza.

If I see pizza on it,
I have to have it.

What I am
is the Siren of the Slice.

These pizza influencers
are used to posting pics

of delicious pies
and getting tons of likes.

But today they're getting rid
of their filters

and preparing to battle it out
for $10,000.

I'm Wells Adams, and I come
with a blue check mark.

This is Best in Dough.

Heads-up on the main stage.

Quiet, please.
Rolling, rolling.

- Hey!
- Hello, hello!

Oh, my--
- Wow!

Okay, from home to all of this?

- Looking good, guys.
- Thank you!

- All right, so, guys,
to start things off,

for the first
of two challenges,

we are going to push you all
outside of your comfort zones.

So buckle up.

This is
the Out of the Box Challenge.

Pizza influencers are all about
spreading that pizza love

with mouthwatering photos.

In the land of the 'Gram,

you gotta bring the beauty
to get the likes.

But today
it's not about beauty.

It's about the flavor.

You'll be creating calzones...

Pizza's doughty
yet delicious first cousin.

- I mean, we're pizza people.

Did I just hear correctly?

Like, our first challenge
is to make a calzone?

A calzone?

As a pizza influencer, it's
all about the presentation,

but calzone,
everything is on the inside.

Out of the box.
Yeah. Okay.

- The winner of this challenge
will take home a prize

or get an important advantage
in the Final Dough Down.

- Okay.

- You guys got 45 minutes.

Let's dough!

- Am I blind? Eggs. Eggs. Eggs.

- I gotta get this pancetta
going early.

- Come on out of here.

I want to go for really bold,
strong flavors.

So I'm gonna make
an Italian sausage, pesto,

and goat cheese calzone.

What y'all think
the prize might be?

'Cause y'all know we can do
a prize or an advantage,

depending on who win.

I'm trying to win, though,
but I'm just saying.

- If I win the $10,000,

I'm gonna make my pizza van.

It's literally putting an oven
into a van, making,

like, a mobile pizza party.

So I need this money.

So we'll see how I do today.

- Hey, pizza influencers,

do you want to meet
your judges?

- Oh, yeah.
- Yes.

- Hello, everybody.
- Hi.

- Hello.
- How are you?

- How you doing?

- I'm good. How are you?

- Hey, guys. Ciao.

Wow!

- Ooh. Ciao, Daniele.
I hope you're hungry.

- Daniele, how you doing?

- Amazing. So happy to be here
with both of you guys.

Today is gonna be fun.

- You know what calzone
means in Italian?

- Sandwich?
- No.

Calzone in Italian means
something that you don't share.

- Oh, really?
- Oh!

- Yeah, You know,
'cause calzone means pants.

I don't share my pants.

- You don't share your pants?
Okay.

- All right,
let me get some spices.

- When I heard that
the challenge was calzones,

my first reaction was anger.

Then I realized that there's
no way out besides winning.

I'm a calzone influencer
as of today.

I'm way more experienced eating
calzones than making them.

But I decide I'm gonna make
a ricotta, mozzarella,

pancetta, hot soppressata,
and red onion calzone.

I want the inside
of my calzone

to have some texture to it.

And I'm also getting ready
to do some red onions

in the pancetta fat.

I've always been
super into pizza.

I guess obsessed is accurate.

The career that I was in

wasn't the career
that I enjoyed,

and all I wanted to do
was eat pizza.

So I chose pizza.

It's part of my job
to be well-versed

in every style of pizza.

I'm constantly influencing
what people think

about the food.

I lead pizza tours

of significant pizzerias
around New York City.

I've judged competitions,
but I have never competed.

I've really been
on the sidelines,

and this is the first time
being on the field.

This is my opportunity to show
I know what I'm doing

or to be proven a fraud.

- Scott, do you make calzones
regularly?

- I don't make them regularly.
No way!

A pizza, it's, like, out there.

It's like, "Look at me.
This is what I am."

A calzone, it's trying
to hide something.

- Scott collects pizza boxes.

He actually has...
- How many?

- 1,600 boxes--

- How many?
- 1,600.

- 1,600. That screams hoarder,

so if he invited me
over to his house,

I would politely decline.

- Scott.

60? How many?

- 1,600.
- 1,600.

- Sixteen hundred thousand.
- No. No, no.

- No.
- Just 1,600.

- One thousand sixteen hundred.
Okay.

- 1,600.

- Where do you fit them
in your apartment?

Mostly in one closet.

Oh, it smells good.

Sorry. Yeah.

- And you have
a girlfriend, right?

- Why does everybody
always ask that?

- What else? What else?

- I've made one calzone
in my life,

so this should be interesting.

- Was it good? I mean,
that's all that matters.

- I mean, yeah, it was great.

This challenge is incredibly
outside of my comfort zone.

But hey, you know, what's
better than to try it on TV?

Okay. I'm trying
to remember in my brain.

Oh, 'nduja.

I'm a spicy lady;
I like things hot,

so making a 'nduja,
ricotta, lemon,

basil, mozzarella calzone.

My followers,
they would definitely approve.

Mmm.

Spicy.

Gonna get
my arm workout with this.

- You getting a workout, girl?
What you say?

- Yeah. You know, my arms.

2004, 2005,
I'd broken up with some dude

but wanted him
to still see pictures of me.

So I was posting kissing
a slice of pizza, like,

"I don't need no man.
I got pizza,"

you know, kind of thing.

And it grew
into a whole lifestyle.

I mean, clearly.

Then when I transitioned
to Instagram,

it was just only pizza stuff.

I only wanted to post pizza.

And then...

Shealyn Brand,
will you marry me?

- My husband owns pizzerias
in New York City.

He's a world champion
pizza maker.

Our wedding was pizza-themed.

But living with a pizza champ,
you end up in the shadow,

so it's time for me
to step forward,

prove to everyone I'm more
than just some funky lady

in some pizza clothes,

and I can actually
make some pizza.

When all else fails,
put some more pepper on it.

All right, guys, 15 minutes.

15 minutes left.

- Pine nuts toasted.

- Mincey, what you got
going on over there?

- Some Italian sausage
going on.

I deglazed the pan
with some white wine,

added some fresh herbs,

and I'm making
my own pesto right now.

- Okay.

- And what kind of cheeses
are you using?

- Parmesan, some mozzarell',

and I might do
a little goat cheese.

- Ooh.
- Ooh.

- She's making her own pesto.
I love it.

- I like pesto. Pesto's good.

- Yes.

My culinary career

really started
in the kitchen with Grandma.

We learned how to make dough
at a really early age.

When you kind of have that feel
and that touch in your hand,

there is just something in you

that has an affinity
toward cooking.

So my strategy is to make as
much from scratch as possible.

I want the judges to see

that I bring that
to the competition.

And I feel like that is
what's gonna make me stand out.

So let's get it.

More salt.

Hey, cooks,
you got ten minutes.

Ten minutes till plating.

- You see what Scott is going?

He's using the back
of the spoon

to seal the crust,

because you don't want
the calzone to open up.

It's like a meat Pop-Tart.

- Great. How to destroy
centuries of culture.

But it's not pastry, though.

- I mean, it kind of is,
though.

- Oh, no, I need more in there.

I feel like mine's
gonna be a skinny calzone.

There's, like,
nothing in there.

I did not make enough filler.

My calzones
are on the skinny side.

Clearly, they're not all
created equal, and I'm sorry.

Calzones should be full of--
you know, you pull it apart.

You get that great cheese pull
and everything.

But time is going by,

and I gotta
get them in the oven.

So I'm a little worried.
See how that works out.

Eight minutes left, guys.

Eight minutes left.

- Okay, I hear
some frying going on.

- So he's frying his calzones.

The only thing
that I'm worried is,

the calzone
doesn't pop in the fryer.

If it's too thin,
it's gonna rip,

and we're gonna see, like,
Fourth of July over there.

Pop. Pop. Pop.

- I've never done this, ever.

I love fried calzones so much,

and I feel like,
what better time

to get acquainted with them
than right now?

This is
the Out of the Box Challenge.

I can't do anything
that's super predictable.

So I know the deep fryer's
gonna make me stand out.

It's gonna be unique.

- Five minutes left.
Five minutes.

- Heard. Heard.

I'm worried about time.

Scott pulling out
the unexpected fried calzone,

he's definitely
my toughest competition.

I got my mozzarella down.

I got my Italian sausage
going on.

Got my pesto right there,
and the goat cheese.

Our girl Mincey on the end,

I don't even know if she
has hers in the oven yet.

I don't know what
she's doing with them.

Yeah.

I split the top
of my calzone.

I want the heat
to have somewhere to go.

I don't want it
to be trapped inside.

And that allows
for even cooking.

The time is clicking.
It's ticking. It'stocking.

And I'm still trying
to show off technique.

How long
does it generally take

take for a calzone
to cook in the oven?

- Four, five minutes.

But it's not that nice crust
that you want.

I hope that she has
enough time.

Oh, my God.

Behind. Behind.

- Hey, influencers,
you got two minutes.

Two minutes.

Oh. Nice.

Nobody saw that.

On the move
with fried calzones.

- Behind.
- Oh!

- 30 seconds, guys. 30 seconds.

Don't freak out,
but also, freak out.

Oh. Oh.

- All right, come on, now.

Y'all better speed it up
a little bit.

- Five.

Four. Three. Two. One.

- Oh, yours look lovely.

- Oh, my God. I'm looking
at Scott's fried calzone.

It's like, damn!

Real smart play, Scott.

Did I play it safe?

- Pizza influencers,
bring us your calzones.

- Ooh, purdy.

- Okay.
- Come on.

- Shealyn, tell us
what you made for us.

- I made an 'nduja, ricotta,
mozzarella,

basil calzone for you,
with stracciatella on the side.

- I'm gonna do it like you
do it on Instagram.

- On Instagram? Oh, with
your thumb and everything?

Show me how to do it.

- You got to burn your hands.

Look, you want to see
all the things coming out.

Ooh!

And I have to say,
you know what?

I'm liking the colors.

I loved how you used
the 'nduja.

Whipping it with the ricotta is
exactly what I would have done

to infuse it into a calzone.

- Thank you.

- One thing that I
absolutely love

that I never saw in a calzone
is the sesame seeds.

Really thinking
outside the box.

And I love that.
So good job on that.

- Thank you.

- I like the texture
of the dough.

It's really good.

But calzones are supposed
to be super stuffed.

Mine is just, like--

- I know. Yeah.

- Mincey, tell us
about your calzone.

- All right,
so we have an Italian sausage,

pesto,
and goat cheese calzone.

Do it for the 'Gram.

Do it for the 'Gram.

- Okay. Oh!
- Yes!

Cheese pull.

- Yeah.
- Look at that, huh?

- That pesto.

This is what I think of
when I think of a calzone.

Mm-hmm.

A lot of flavor,
lot of spice.

Really well done.

- Thank you so much.

- I usually don't like
cooking pesto

because it release
a lot of oil.

But, you know, the fluffiness
of your dough

actually absorbed that oil
and made it taste even better.

- Ooh. Thank you.

- It's seasoned,
and that's what I want.

It's like, I taste
the seasoning in the sausage.

I know you added
more herbs to it.

- Yes.

We had a good cheese pull.

You understood the assignment.

- Okay. Thank you.

- Scott, tell us
about your calzone.

- I made a fried calzone

with a seasoned ricotta,
red onions,

pancetta, soppressata,

and low-moisture mozzarella.

- I like how you guys
are ripping it apart.

- That's right.
- I'm learning. I'm learning.

- Look at that.
- You gotta get into it.

Oh, my God, look at that.

- Mm-hmm.
- Oof.

Whoa.

Have to sop it up
a little bit with the sauce.

- I'm so hungry.

- First of all,
I have to applaud you

for trying something
that you've never done before

on national television.

I've done that a few times,
and it hasn't worked out

so well for me,
so good on you.

- I want to hear that story.

- Your crust is amazing.

The onions make it very sweet,

so I do kind of wish there was
a little bit of spice in there.

I like a little bit of punch.

- Scott, I'm very familiar
with this kind of technique.

I grew up eating
dough like this.

Those onions,
so much texture into it,

and the ricotta
with the pancetta,

absolutely beautiful work, man.

- I'm glad.

- All of your calzones
were fantastic.

Diamond status content
for the 'Gram, guys.

Let's find out
who's got the judges' votes.

Daniele, let's start with you.

- My vote goes to...

Scott.

You went above and beyond
on thinking about each layer

of the calzone
that you were about to make.

So kudos on that.

- I'm glad you liked it.

- My vote goes to...

Mincey.

- Yes, thank you, thank you,
thank you.

- I love the fact
that you took the time

and you made a fresh pesto.

Had the amazing cheese pull.

Well done.
- Thank you.

- I think each and every one
of you

stepped outside of the box.

It wasn't something
that you would normally make.

The person that has won
the challenge for me is...

My sis Mincey.

- Ooh. Snap.

Snap. Thank you.
- I mean, like, listen,

it was very difficult,

but it just boiled down
to the seasoning.

Like, you seasoned.

- Ooh. Thank you.

- Mincey, as the winner,
you get to choose

between a prize or an advantage
in the second round.

It's totally up to you.
So what's it gonna be?

- I'm gonna go with the prize.

- We like prizes. Mm-hmm.
- Yeah.

Hey, Mincey, you made
a great decision,

because you are going home
with your very own

Gozney Roccbox pizza oven.

- Thank you!

I am so hyped
that I just pulled out this W.

Y'all saw that cheese pull.
Y'all saw that cheese pull!

That cheese pull was epic.

Pump it out. What?
I hope it's the green one.

Anyone from Gozney here?
Make it the green one, please.

- I think it is the green one,
so...

- Ahh!

Yes!

- All right, guys,
10K on the line...

- Let's go.
- In the Final Dough Down.

Today we want you to push your
following through the roof.

Create a delicious
and visually stunning pizza

that's all in one color.

- Huh?

- Monochromatic pies
are trending right now, guys.

So it's time to get on it.

- I love this challenge.

You'll have to get creative

in order to make your pies
really pop

in color and flavor.

Pop, pop, pop.

- Remember, pizza isn't
just for people

with a high follower count,
like me.

It's for everyone,
so we invited six

social media-obsessed
pizza lovers to join us.

They're our jury, and together,
they have one vote.

But it's the most important
vote of them all,

'cause if there is a tie,
they determine the winner.

- Ooh. All right.

- You guys only have 45 minutes
to create

your monochromatic pizzas.

It's dough time.

- Come on. Get it.

- Off to the races.

- Shealyn, what do you got?
- Red.

- Red?
- You know.

Taking the easy way out,

I see.
- Uh-huh.

- I'm a little disappointed,

because I really thought
my calzones were perfect.

But round one really taught me

that Mincey knows what's
going on in the kitchen.

Okay. Okay.

- Definitely have to get
even further

out of my comfort zone
in the second round.

- Hey, Scott!
- Yeah.

- What color are you
going with, bud?

- Big old yellow.

Going yellow.
Seems not normal.

Let's go with
something interesting.

I'm gonna do corn, scamorza
'cause that's a darker color,

sliced lemon,

and turmeric-dyed ricotta
post-oven.

- All right.

- I don't think I've ever seen
a totally yellow pizza.

This is a definite risk.

But winner of round two
gets $10,000.

This challenge has to be
a comeback for me.

- What would you do?

- I would just say go red.

Tomato sauce, pepperoni.

You could make, like, a roasted
red pepper cream sauce.

Like, it's all about flavor,
texture, contrast.

- Yeah. I agree.

- You know, it just can't be,
like, one note.

- So, Shealyn,
why you doing red?

- It's one
of my favorite colors.

I love tomatoes.

- What kind of vibe
you going for

with, like,
maybe some of your toppings?

- I will attempt
to do tomato three ways:

hand-crushed DOP San Marzano,

then I am going
to make a puree,

and then cherry tomatoes.

And sesame seeds
for extra texture.

I'm known
as the Siren of the Slice.

So I'm gonna call it
the Saucy Siren.

Kind of a version
of my upside-down Sicilian.

But we're gonna see
what happens.

There's a lot of work
that goes into it.

But if I have time to put

all these three layers
together,

it's gonna be incredible.

- Nice. Nice. Nice.

- Mincey!
- Yes.

- What color are you using?

- Orange.

- Oh, there you go. Orange.
- Orange stuff.

There's gonna be
some carrot pancetta

and then turmeric-pickled
onions as well.

- There you go.

- And then I'm making
a roasted red pepper sauce.

When you blend up
the red peppers,

because you're adding air,

it's gonna turn orange
once it's finished.

- Come on, science.

- You feeling pretty confident
after winning that first round?

- I'm excited I won.

But, you know, that don't mean
nothing in competition.

10K is on the line.
Like, I want to win that.

This pizza is going
to show off my creativity.

And then maybe I can pull out
this W in the second round.

I'm ready to be the next
Best in Dough champ.

- 28 minutes, guys. 28 minutes.

- This dough just feels good.

My pizza dough
is always pretty simple,

but instead of water,
I used beer.

The carbonation will help
activate the yeast

so I can get a ton of flavor
in my dough.

- Scott is gonna put lemons
on the pizza.

Like, slices of lemons.

I don't know.

I hope this pizza
isn't lemon overkill.

I know that my pizza
is different,

but I don't think it's time
to play it safe.

Mmm.

Dissolve that anchovy
into that oil

so they'll never know.

When you incorporate
a lot of things,

it's gonna hit on the palate
like, "Oh, my gosh,

like, why did you go
so crazy with it?"

- I want the judges
to look at this and think,

"This dude messed up."

And then I want them
to be shocked

by how delicious it is.

- The flavor profile,
in my mind,

honestly, doesn't work.

But I'm always happy to be
surprised and to be wrong.

- Yeah.

- This ain't gonna be
fast enough.

Normally, you would roast these
about three hours.

I thought I was gonna use
the pressure cooker,

but I've never used one.

- Shealyn's gonna do tomatoes
three ways.

She has a lot to do.
She better start moving faster.

- I think she's, like,
just in her own little world.

- Yeah.
- Let's go, let's go, let's go.

Do one of y'all have semolina
on your station?

- Right here.
- Thank you.

Making my dough is my favorite
part about making pizza.

In December 2019,

I got into
a really bad collision,

and pizza making became
part of my therapy.

I was really gauging
my physical capacity

with how long
I could stand making dough.

When the dough needed to rest,
I needed to rest.

So, like, I really had this
unconventional relationship

with pizza making.

But I'm able to do what I love
again, which is a blessing.

And pizza did that for me.

- Hey, my little
pizza influencers.

- Yes.
- Yes?

The jury has arrived,

and they look like
they're going to have comments.

Oh, my God,
they're right there.

Oh, snap.

- They look very hungry too.

- Remember, they will count
for one vote.

So make sure your pies
please the eyes.

We have fresh blood
with this jury of influencers.

I don't know anything about

where they're from
or what they like or--

I have no idea how
to mentally prepare myself.

- Hello.
- Hi!

- My beautiful jury.

We've asked
these pizza influencers

to make a pizza
that is just one color.

Do you guys have any ideas?
Like, what would you do?

- I would do a purple pizza.

- A purple potato--I would use
a purple sweet potato,

blend it into the dough,

and then cream it with a little
bit of cream and some garlic

so you get, like, a little
marinara sort of version of it.

- Can we get this guy
in the kitchen real quick?

- Okay friends, we have
about 15 minutes.

- Forgot the lemons.

- The monochromatic idea
is a bit difficult.

In my mind,
I was going to be able

to make my tomatoes
three ways,

but I'm only done with
my first layer of tomatoes.

I'm a little worried
about time.

I may have just shot myself
in the foot there.

Time is ticking,
so I throw all my tomatoes

in the wood-fired oven
and hope for the best.

If I don't have time
to add my other two layers,

I have no chance here.

- Okay, beautiful people,
five minutes left.

- Whew! Burning over there.

- Oh, this is stressing me out.
I need a drink.

- Come on, drinks.

- Flying two in. Flying two in.

- 30 seconds.

Scott is sprinting.

- Going into the wood
just for a little kiss.

- Five.

Four. Three. Two. One.

- Good job.
- Whoo!

- Can't do it.

- Whoo!
- We did it. We're in.

- Well, at least
you got yours done.

Oh, man, time management,
I'm very bad at that.

But I know that
it'll still taste good.

I just hope
the judges think so too.

- Influencers,

please bring us
your monochromatic pizzas.

Ooh!

Okay.

Okay.

Oh, look, the pizzas.

- Oh wow.
- Ooh, wow.

Dig in, guys. Let's enjoy.

Thank you.

- Was making a monochromatic
pie easy or really hard?

- Part of the pizza making is,
like, visual contrast.

So if we're stuck
on one color,

you gotta get that contrast
by texture or by--

what do you call it
when you look at those maps

of the mountain ranges?

- Topography?
- Yeah. Topography.

- Wow.
- Okay.

- Come on, SAT word.

- Triple-letter Scrabble word
right there.

- Mincey, tell us your color
and what you made for us.

- All right,
my color is orange,

and I made a fiery roasted
pepper and carrot bacon pizza.

It's a ricotta that also
has pickled turmeric onion

and roasted pepper sauce.

- Mm-hmm. Fresh.

- I need to compliment you
on the crust.

So airy and also,
at the same time, crunchy.

The texture was unbelievable.

- Thank you.

- Thank you, Mincey.

It's time to move on
to Shealyn's pizza.

- My color was red.

It's basically
an upside-down Sicilian

with hand-crushed
DOP San Marzano tomatoes.

In the beginning, I was going
to do a three-way tomato pie.

Unfortunately, I ended up
only having time

to do one of my tomatoes.

- The texture of the tomato
is actually really good.

So this is giving me
pretty much tomato pie vibes

in a Sicilian way.

- Definitely.

- You with your sesame.
You keep surprising me.

I think it's nice toasty notes.
I like that.

- Thank you, Shealyn.

Scott, tell us what you made.

- Well, I went with yellow.

It's got scamorza, corn,

onion, lemons,

what I call sunshine ricotta,

and then a drizzle
of anchovy oil.

- When I heard that lemons
were going on my pizza,

I was like, "Well, all right.

I'm gonna be doing this
the entire time."

Amazing that you were able

to make these flavors work.

We were very concerned.

We were calling you everything
but a child of God over here.

We was like, you know,

in there messing
with these pantry ingredients.

Listen, I'm just surprised.

- All right, guys, thank you
for three amazing pizzas.

We have a hard decision
to make.

So we'll see you
in a bit, okay?

Thanks, guys.
- Thank you.

- It's so good.
- Mm-mm, mm-mm, mm.

- That is good pizza.

- All right, so what are we
thinking about Mincey's pizza?

- The dough is made so well.

Has a crunch, has a softness,
has a chewiness.

Look at this cross section.

The dough is fermented
beautifully.

This is a work of a master,
to me.

- She does a very good job
at developing flavor.

You could taste the garlic.
She added spice.

She added herbs to it.

But she did mention
that she used carrots.

It's very important
that when you say

that you use an ingredient,

it kind of rings through
in some way,

and I'm not getting
the carrot in this.

I will say
the pickled onions

turned out to be an amazing,
refreshing flavor

that I didn't expect.

The end of the day,

we asked them to do
a monochromatic pizza.

There's a lot of shades
of orange, pink, and yellow,

so I don't know
if she got the assignment.

I like that Mincey
used feta, also.

I thought that was
a little different.

It did bring out the flavors.

- It was kind of, like, spicy,

but it's also sweet
at the same time.

- What did you guys think
about Shealyn's pizza?

- There's so many toppings

you can do
with the color red.

- Just tomatoes.
- And it was just tomato.

- All right, guys, let's
move on to Shealyn's pizza.

I love the sesame crust.

I know that she used it twice,

but this time,
I think she used it right.

I didn't thought that was going
to work with tomatoes,

but it worked beautifully.

- I wish that she had done more
with the color red.

It just seems like
canned tomato sauce.

Well, she did try to,
but, you know,

it just didn't make it
on top of the pizza.

Let's move on
to Scott's pizza.

The dough
has been made amazingly.

You take a bit of the crust,
the sacrality

of the moment to me, like...

- Mm-hmm.
- That, for me, is sexy.

- Mm-hmm.
The flavors are there.

The sweetness of the corn.
The brightness of the lemon.

Just crispy, crunchy
all around.

- But I think he used poorly
the scamorza.

This all black spots
and brown spots of the cheese

is because
the cheese overcooked.

- I think this is very much
an Instagram-worthy pizza pie.

- Mm-hmm.
- The one thing that I do

wished I got some more
of that anchovy.

- Scott.
- Scott's was amazing.

- Scott,
the flavor was so rich.

The lemon kick was something

I've never tasted
from any pizza.

- Me neither. So good.

I give credit for that.

- All right, guys,
these are three great pizzas.

- This is a tough one.
- Yeah, it is.

- Very tough one.
- Mm-hmm.

- I know who I'm voting for,

but I gotta go find out
what the jury thinks.

- Okay. See you soon, friend.

Hi!

Hi, everybody.

You tasted
three amazing pizzas.

It's time to show me your vote.

Wow. Okay.

- The challenge
is the interesting part.

Anybody can make
a good pizza.

But when you're given
the restraint,

that's where you really--
you find your way.

- Everyone's
a pizza critic now.

All right,
let's get out of here.

- All right, the votes are in.

Are you ready to find out
who is Best in Dough?

- Yes.
- Yes.

- Remember, all three of us
have a vote,

and the jury
represents the fourth.

Whoever gets the most votes,
yeah, they win.

Daniele, please tell us your
favorite pizza of the night.

- Okay, well,

my vote goes to...

Scott.
You got my vote.

Thank you.

- You had so many ingredients
on your plate.

But your pizza
was unbelievably tasty.

- Thank you.

- All right, I will go next.

My vote goes to...

Scott.

If I saw your pizza on a menu,

I would not have ordered it.

You were able to convince me
that those flavors work.

- Thank you.

- Good job.
- Thank you.

- Now for the jury vote.

Pizza is for the people,
and the people have spoken.

It was a tough decision,
but the vote went to...

Mincey.

Hey!

Winning over the jury
is huge,

because if there is a tie,
the winner of the jury vote

takes home $10,000
and the title of Best in Dough,

which means, Millie, your vote
will determine the winner.

So no pressure.

- Such a tough decision.

Mincey, you gave us
flavor upon flavor.

- Thank you.
- Scott, my buddy,

I did not know
what you were going to do,

but it was
absolutely delicious.

There can only be one winner,

and my vote goes to...

Scott.

Whoo!

- It feels great that
the judges were skeptical

and that I converted the judges
with this pizza.

It's amazing validation.

- Thank you so much.
- Such a good job.

I thought I could
pull this one off.

But I got the jury's vote.
Like, okay.

As a pizza influencer,
that's what you want.

I'll win the judges over
next time.

Great job.

- My followers will be
proud of me no matter what.

I gave it my best. I had fun.

And I did it all
wearing a pizza one-piece.

- Sir.
- The Ribbon of Destiny.

- Congratulations.
- Thank you so much.

I just realized that
two rooms in my apartment

have yellow walls.

I like it more
than I thought I did.

Guess what, Elena.

More yellow walls
coming into the apartment.

- Next up, three pit masters

are already on the grill,

ready to showcase
their barbecue style

and smoke out the competition.

- Oh, well, we got
some trimmed-up pork pieces...

- Ooh!
- From the pork butt.

- Wow, that's awesome.
I wanna try that.

- Yes, yes, yes.
Here, piggy, piggy.

We got here the piggy pen
called to the grill.

- You don't want to miss it.