01x04 - Tastes Like School Spirit!

[bunniefuu]

I can't remember, did I--

I didn't have
the top unbuttoned.

No, the first one
was unbuttoned.

- Okay. We're good?
- Yeah, we're good.

Let's go, baby.
What's up, guys?

- What's up?
- What's going on?

How we doing?
You guys look great.

John...
- Yes, sir.

- Loved you in Avengers.

- Thank you very much.
I appreciate it.

- Do they make pizza is Asgard?

- Uh, in Asgard,
no, they did not, no.

- Oh, okay.

- But that would have
been cool.

That would have been cool.

- Today, three
fearless college students

enter the pizza ring to battle
it out over two rounds,

and only one will leave
as the life of the party.

- Hot. Nobody come near me.
- I'll fix it.

- Who's ready to try
some pizza?

They'll have to
impress the judges...

- The meat with this spice
is incredible.

And win over
the voice of the people,

a jury of college students.

So good.

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

$10,000!

And the title
of Best in Dough!

Oh, h*-h*-h*!

- John Laspada.
The Florida State.

I'm a full-time
college student.

I manage Isabella's Pizzeria.

I crank out a ton of pizzas,
especially on game day.

It's so hectic.

Florida State! Florida State!

Florida State! Whoo!

- I'm Olivia from UC Davis.

I balance working
at a pizza restaurant

and also being
a full-time college student,

so it's kind of a lot,
but I somehow make it through.

- Yemage Omer,
Georgia State University.

I would say I'm a
pretty creative person.

If I'm waking up in the
middle of the night and I say,

"Hey, I want Hot Cheetos
on my pizza,"

I'm gonna make
a Hot Cheeto pizza.

I'm the type of person
to where I'll be bored one day

and just write an entire rap.

Bragging rights are
on the line for these coeds

from across the nation.

I'm Wells Adams, dean of pizza.

It's time to find out which
of these pizza scholars

will be Best in Dough.

Rolling.

- Welcome, pizza makers.
- Thank you.

You guys ready
to make some pizza?

- Yes.
- Heck yeah.

For your
first two challenges,

we're going to push you
out of your comfort zone.

Yeah, don't burn
your hand off, dude.

- I was just checking
to make sure how hot.

- I want to catch those
beautiful locks on fire.

- Oh, I'ma put it up.
I gotta put it up. Yeah.

Okay, so let's get into it.

We're going to push you
out of your comfort zone

with an
Out of the Box Challenge.

If I remember
one thing from college,

and I don't,
it's that at 2:00 a.m.,

after a long night of, uh,
"studying,"

you turn to your
favorite late-night food.

So in today's
Out of the Box Challenge,

we want you guys
to make pizza inspired

by your favorite
late-night delight.

I don't want to see
you just slap chicken fingers

on the top of
Margherita pizzas, all right?

I want to see some creativity.

I want to see some
mind-blowing mashups.

- Okay.

- The winner of this challenge

will either take home a prize

or get an important advantage

for the final
$10,000 challenge.

You got 45 minutes
to get it done.

Let's dough!

Ooh, ooh! My bad.

I'm thinking maybe
a ramen pizza

or chips on a pizza.

There's, like,
so many different choices.

I am glad I got this.

I just recently turned 21,

so what I have been doing
at my late nights

is drinking alcohol.

So what I think of
is making a mojito pizza.

It's actually kind of funny
because if you asked me

to make an actual mojito,

I definitely
wouldn't be able to.

Um.
But I know the ingredients.

My pizza will have some
shredded mozzarella.

I'm putting some shredded
mint leaves on top,

a sprinkle of sugar,
and white rum, and lime juice.

Hey, John, are you good
at opening bottles?

- Yeah, I got you.
Ooh, do you want a shot?

I wish.

I know that's not
exactly late-night food,

but I think it still counts
as a late-night delight.

Very ambitious.

- Tomato sauce.

I love spicy food late
at nighttime.

I always grab something
pretty spicy,

so I'll be making a
spicy late-night delight

using spicy soppressata

and then, like,
a spicy honey vinaigrette.

It's gonna be pretty tasty.

Do a little taste test.

Get my French fries in here.

Late night delight, to me,
that's French fries.

So of course, why wouldn't I
put it on the pizza?

All right. Don't burn yourself.

- All right, you guys ready
to meet your judges?

- Yeah.

Yeah. Whoo!

- Come on in here.
- Hello!

- Hi!
- Hi!

Nice to see you.

Can't wait to see
what you guys do.

- Hey, what's going on?
How are you?

- Ciao, beautiful people.
How you guys doing?

- I'm excited for you
to try our pizzas.

Or at least mine.

All right.

- Daniele, what was your
college experience like?

- Well, my college experience,
like, was not being there.

No.

I mean, the weather was
always beautiful in Naples.

- Yeah, yeah. Yeah.
- It's like California.

And there's good food
all around.

So instead of going to school,
I enjoyed the dolce vita.

What about you, Wells?

What was your
college experience like?

- I don't remember.
- Ah!

- I think it was fun.
- Up top. Up top, baby.

Mm-hmm.

- Ooh, I like--
I like what he's doing.

Yeah.

- Whoa!
- Oh, my gosh.

- Whoa!

- Thor of pizza.
- Yeah.

I've got a couple
skills in the kitchen.

Throwing pizza up
in the air is always cool.

You want to be careful
when you're tossing dough

because, you know,
sometimes, you can get--

it'll be too thin
in the middle.

- You guys won't be
getting that from me.

My secret
to making pizza dough,

it's a double zero flour,

which is like
a super fine-grain flour.

It's not very granulo--
granu--granular.

I butchered that.

I'm very competitive.

I played three sports
in high school:

football, lacrosse,
and track and field.

I also grew up
with a brother and sister,

so we're always, you know,
competing for stuff.

When I was in high school,
I was, uh, heavier set.

I felt like crap every day.
Didn't like how I looked.

And I love a good challenge,
so I started grinding hard.

I lost, like, over 100 pounds.

It was definitely difficult,

but I feel much better now.

Competition better look out.

- I wonder what,
like, the late-night snack

that he was inspired by.

- His late-night snack
is just nice pizza?

- Yeah, exactly.
Like, come on. That's annoying.

- All right, pizza makers.

You got 20 minutes left.

20 minutes left.
Okay, I gotta hurry.

Oh, that was too much.
Okay. It's fine.

I'm just a regular dude who
likes cooking and making pizza.

John and Olivia
both work at pizzerias.

That's intimidating to just
a college kid who's been

making pizza in their dorm.

- Let's get this flour ready.

Yeah.

My secret to making
pizza dough is including

a good amount of rosemary.

Don't want any holes.

It's a life-changing experience
to have dough with rosemary.

It just tastes so much better.

Now this is gonna
give it a little hint.

All right, there we go.

- Yemage, what's your pizza?

- I'm putting French fries and
halal pepperoni on my pizza.

- Coming for my heart
with all those potatoes.

And just wait,
what kind of pepperoni is it?

- Halal pepperoni.

Because Muslims
can't eat pepperoni

'cause there is pork
inside of it,

and I'm Muslim.

- Oh, very cool.
- So it's beef pepperoni.

- Growing up,
when everybody would

have pepperoni pizza around me,

it's always been a thing
that I've known.

Can't touch it.

Luckily, now they have halal
pepperoni pizza options.

- I think he's putting too much
flour right now on the pizza...

The problem with the flour,
if you put too much flour

underneath the dough,
the hot oven

is gonna burn it,
and you're gonna have

a very charred, sometimes
unedible undercarriage.

- I didn't think of how
I was gonna move this.

The pizza is just--it's--
it's just stuck there.

It's literally like this.

- Oy, he should have
started differently

because he dressed
that pizza so much

that I would have started
on the pizza peel directly.

- Oh, I see what you're saying.
- Yeah.

- On, like, the giant spatula.
- Yeah.

- So you don't have
to slide it in.

- I see.
- I got this. I'll fix it.

I got this.

I definitely don't got this.

Uh...

I was just, like, you know,
thinking in my head like,

"Hey, pizza.
You know I care for you a lot.

You just have to do
this one thing for me."

You, uh, got that, buddy?

- Um, it split in half.
- Yeah?

Let me know if
you need any help.

I've never tried
this pizza oven before.

So I decide,
let me take my chance here.

We've all started
at some point.

- Watch that pizza, buddy.
It's pretty hot, that oven.

- Hey, Yemage. How you doing?
What's going on?

Oh, I'm doing amazing.

Everything is turning out
super great.

- I like the attitude.

Yeah, dude,
your pizza's burning.

- Oh.
- No!

That's brutal.

- There is so much flour
underneath that pizza.

This is so screwed.

I don't know how I'm
gonna pull this off.

- Hey, man. Things happen.

- When I look at Yemage,
I'm so worried.

I'm thinking,
"Why would you use this oven

if you've never
used it before?"

Oh, my God.

- I lost a piece
of my heart right now.

Yeah.

I don't want to serve
judges blacked charcoal pizza.

Uh...

This second time around,
I have to get this perfect,

and I don't have
a lot of time left.

I'm gonna try this
one more time.

Don't want to rip this pizza,

so I'm gonna be
super careful with it.

This time around,
I am using an oven

that I'm very comfortable with,

so hopefully,
I can save myself

from this disaster
that just happened.

- He got it in there!

Yeah, baby!

- Hot. Nobody come near me.

- That looks very puffy.
- Yay!

I'm very interested
in what this thing is gonna be.

- Me too.
- Excuse me, Olivia.

- Yeah?
- What did you make?

- Mojito inspired pizza.

- Mojito?
- Yeah.

- How long ago did you turn 21,
20 minutes ago?

- I turned 21, like,
4 days ago.

- Four days ago
and you're drinking mojitos?

- Yeah, wait, hold--
how do you know

what a mojito is there?
- Yeah!

- Never mind.

For fun, I go to parties
like most college students,

but I also do theater.

I try to be in as many

musicals and plays
as possible.

My dream career when I graduate
would be on Broadway.

That would be amazing.

Okay, we're looking good.

- I've been eating pizza
longer than any of them

have been alive.
- Yeah.

All right, pizza makers.
You guys got three minutes.

- I think my pizza
definitely looks the best

out of the other contestants.

Mine actually looks like

a restaurant-style pie.

- Now let's add some lime
to these.

- 30 seconds, you guys.

I'm barely
gonna make it on time,

but based off of the fact that

I almost burnt down
the kitchen,

I'm not really excited for
the judges to taste my pizza.

- Okay.
- It looks a little pale.

- Yeah, yeah.
- But, you know, I'm hopeful.

Five, four, three, two, one.

Whoo! Pizza party!

- Who's ready
to try some pizza?

- All right, guys.
Bring us your pizzas.

- Whoo!

- Bon appétit.
- Okay. Pretty.

Be careful,
the plate is very hot.

- All right, Olivia,
what did you make us?

- My favorite late-night
delight is a mojito,

so I thought I'd try to
translate that into a pizza.

For the base, I used olive oil
and a little bit of white rum,

shredded mozzarella cheese,
and then once it came out

of the oven, I added
chopped up mint leaves

and then a little bit
of sugar on top.

- I am amazed that this
does taste like a mojito.

Do you have herbs in the dough?

- So I have rosemary
and basil in there.

They pop. It's really good.

- This is giving me
focaccia energy

with the rosemary.
- Yes.

It was very surprising.

- It's like, uh,
having a mojito on a pizza.

I'm ready to get drunk
right now.

I love it.

- All right, John,
you're up next.

Tell us about your inspiration
and what you made.

- There's a pizza place
on my way home from the bars

that I like to go to,

and normally, what I get
is a Neapolitan-style pizza

with spicy soppressata,
Calabrian peppers, garlic,

and some honey glaze
over top of that.

- Mmm.

- Okay, so, John,
your late-night

delight inspiration was pizza.

- Pizza. Yeah.

- So this is a
pizza-inspired pizza.

- Yeah, basically.
Pizza-inspired pizza.

- As a man with a ponytail,

I had wished that
it would have been

a little more creative.
- Uh-huh.

- Thor--excuse me, John.

I was really
impressed with this.

- Thank you.
- I love spice.

This is chock full of it.

I love you today.
Hate you tomorrow.

That's all I'm saying.

- I get the spiciness
from Calabrian chilis,

you touched my heart with it.

And the honey, mix everything,
come together.

- Thank you.

- Yemage, tell us
your inspiration

and what you prepared for us.

- My late-night delight
is french fries.

- Yeah!

So I made a
french fries, halal pepperoni,

and cheddar cheese pizza.

Honestly, that's what I like to
eat in the middle of the night.

- I'm gonna be
straightforward to you.

I thought I was going
to hate this pizza.

But I'm kind of into it.
I like the french fries.

It's very familiar to me.

In Italy,
we do a pizza for kids.

There is hot dogs
and french fries.

- Really?
- Yes.

If they were a little bit
more crispy,

that would have been one
of my favorite pies ever.

- I never thought to put
french fries on a pizza.

- Really?

- No, but it's--it's good.

- The spirit of college and
late-night snacking is this.

Kudos to you
for figuring it out

in spite of all
of your adversity.

Congratulations.

- Thank you so much.
I really appreciate it.

- When I was in college,
I couldn't boil water.

So I am just, like, immensely
impressed with the fact

that you guys did this at all.
- Yes.

I enjoyed all of them.

The end of the day, it really
came down to taste for me.

So my vote goes to...

John.

But I got to say, John, I think
that you missed

the spirit of the assignment,
if you will.

So think about that
going forward.

- Okay. Thank you.

- Okay, Eunji,
tell us who you voted for.

- My vote is for...

Yemage.

I know, I like french fry.

- Oh, yes! Okay.

Daniele, what is your vote?

- My vote goes to...

Yemage.

You made my favorite pizza.
- Really?

- Yeah, Yemage!
- Yeah. Good job.

If I was in the U.S.,
as a college student,

that's how college
should taste.

- Yes.
- So good job.

I appreciate it.

- Yemage, you won the
Out Of the Box Challenge,

which means you have
a decision to make.

You must choose between a prize
or an advantage

over your competition
in the next challenge.

- I want to take the prize.

- Yemage, I think you made
the right choice

because you've won
the ultimate prize,

the thing every
pizza maker wants,

your very own
Gozney Roccbox pizza oven.

I won a pizza oven?

I feel like, you know, I got
the practice out of the way

today from what happened.

So I'm very excited.
Very grateful.

Thank you, guys, so much.

- Okay, let's find out
what you'll be making

for the Final Dough Down.

- Pizza makers, today,
we want you to create

a $10,000 pizza inspired
by your college experience.

It can be anything,
but we want to taste

why this pie
represents college for you.

One last thing,
pizza isn't just for chefs

or pizza show hosts

who are, uh,
dashingly good looking.

Ooh, wow.

- It's ultimately
for the people.

So in that room, six college
students will join us

to sit in judgment
of your work.

We call them the jury.

They have one vote,
just like us,

but their vote
carries more weight.

If there is a tie,
their vote decides the winner.

- Keep in mind, they're college
students just like you.

You know what they like,
so pull out all the stops

and impress them with your
college-inspired pies.

- You only have one hour.

- This is nerve-racking.
- I know.

- Your time starts now.

It's dough time, baby!

Okay.

Don't cut yourself.
Don't cut yourself.

Ow. Okay, I'm good.
Didn't cut myself.

Grinding up some sauce.

What are we making
this round, Olivia?

- I'm trying to get
the sauce started.

I'm making, like, a kind of
sustainability-inspired pizza.

Oh, yeah?

I'm disappointed
that I didn't get any votes.

I very much want to turn
things around this round

and show the judges that
my pizzas are amazing.

And of course, you know
I need that basil pesto.

UC Davis is
a very green university.

We value sustainability,
and so do I.

And I kind of like
to show that in my pizzas.

I like to put the fresh
basil leaves in the sauce.

Gives it a nice taste.

The main ingredients
in this green pizza

are a red sauce
and a little bit of pesto,

fresh mozzarella,
green bell peppers,

and then when it
comes out of the oven,

a pesto and olive oil drizzle.

All right, now that is
actually the perfect size.

- Olivia, what drink
goes with this sauce?

No drink this time.

I know.

- She's using mozzarella
di bufala though.

Mozzarella di bufala
has a lot of water.

- Yeah.
- Yeah.

You gotta be careful
when you use that.

The dough will be overly wet,

so you won't be able
to cook the ingredient right

because the temperature
is different.

- Oh. Eww.

- I need less flour,
but I also need to be able

to put it in the oven.

- I want to get this
done first.

- Yemage, what's in that bag?

- Thinly shaved ribeye steak.

- Ribeye steak?
- Oh!

Whoa, guys,
we're in for a treat.

- It will be unhealthy,
but it will be amazing.

I'm making a smoky barbecue
Philly cheesesteak pizza

with barbecue sauce,
garlic, onions, berbere,

and white American cheese.

- What's the "Be"?
What is--what's that spice?

- This is called berbere.

It's a Ethiopian spice
that's used

in a lot of popular dishes.

- Oh.
- I like it.

He's bringing his
heritage in here.

- Berbere has a very unique
and distinct taste.

It's a staple
for Ethiopian meals.

My culture is something
I'm extremely proud of.

I'm Ethiopian, and I'm Muslim,

so I wanted to incorporate
that in my pizza.

- Yemage, what's the
college inspo for this?

One day, I was
really hungry with my friend,

and our dining room
did not have anything

but three Philly cheesesteaks.

And I had berbere in my room,

and me and my friend ate it,
and it was, like, really good.

My pizza is just basically
a big struggle pizza.

- Okay.
- But it'll taste good.

American cheese.

He's gotta be careful
with low moisture cheese,

especially 'cause his oven
is 800 Fahrenheit right now.

- Okay.
- Sometimes a low moisture

can burn and bubble black
on top, so.

- Ah.

- Making a little lemon
vinaigrette right now.

- I wonder if John will take
our note about, like,

being more inspired
by the actual--

I feel like John
kind of got hurt a little bit

in the first round.
- Yes.

- He was expecting to win.

He wants this title
with all his heart.

So I'm expecting
big things from John.

Yemage won the first round.

I was a little upset,
but I'm hoping

I'll turn things around
and impress the judges.

- Hey, John.
How's it going, buddy?

- I'm excited, you know,
I get a second chance at this.

- Are you being
more creative this time?

- Yes. A lot more creative.

- I think I'm gonna do
a prosciutto and arugula pizza.

It's gonna be pretty cool.
I'm excited about it.

Through college,
you kind of mature,

and you start
to try new things.

Your palate kind of expands,

and you get to embrace
new concepts and new ideas.

So that's kind of
what I'm gonna kind of

try to showcase with my pizza.

- If your ingredients
are arugula, prosciutto,

and lemon vinaigrette
in college...

- Yeah.

You are a fancy student.

I think he went
full classic Italian.

- Yeah.
- Yes.

Which was not the task.
- No.

- No, no, it wasn't at all.

All righty.

I'm looking forward
to redeeming myself

and hopefully taking away
that 10K.

- 45 minutes, pizza babies.

Add a little bit more.

- All right, let's see.

- I really, really want
to use that fiery oven.

So I'ma try again.

This is, like,
the high stakes moment.

Oh!

Half the pizza does make it,
but half of it sticks.

I needed to add more flour.

I am nervous.

I'll just let it sit here
for a little bit.

Let it harden
so that you can move in.

Should I do it?
Yeah, I should.

Am I gonna do better
with the pizza oven this time?

I am so nervous.

- Pizzas in, guys. Pizzas in.
- Yay!

- Yay! I got it.

John, I got to know,

is your college inspiration
in that pie?

Yeah.

When I got to school,
I pretty much ate

the same kind of food
and stuff like that.

As I started to mature
as a chef and, uh, just a man,

I started reaching out
and trying new things.

This kind of pizza's
like maturity.

- I mean, it kind
of seems like John's

just doing what he wants again.
- Yeah.

- But he knows how
to cook a pizza.

- He knows what he's doing.
- Yeah.

- 30 minutes, guys.
30 minutes left.

This is stressful.

Four seconds.

Trying to turn it.

I think I burnt it.

Goodness gracious. No.

- Yemage, what's
happening with that pizza?

- Got to make this pizza again,

but with it not being burnt.
Okay.

This second time around,
I have to rush to do this

so that I don't run out
of time.

Anxious.
Out of my mind right now.

Oh, the struggle is real.

- A little bit of a hot mess.

I'm worried about
how my pizza looks.

I have to make another
extremely quick.

Don't stick.

I'm worried; I feel like
I don't have enough time.

Let's just get
the second one in.

I'll try
to do what he did.

I mean,
look at Yemage now,

he's throwing pizza in the air.
- Oh, my gosh.

- He's having fun.
- Yeah, yeah, yeah.

- Am I doing this right?
- Ooh, he almost dropped it.

- Almost. Almost.

- Is this how you do it?

- Kind of, it's like, uh--

I kind of use
the tips of my fingers.

- Okay.

- And kind of, like,
fling it in the air.

John is trying
to teach him

how to toss a pizza in the air.
- Yeah.

- I like this
friendly exchange.

Pizza brings people together.

- But $10,000
splits them apart.

- True.
- Yeah.

- So what are you gonna do
if you win the money, man?

- Um, I'm probably gonna
put it towards a new

property management company
that I want to create.

- Oh, word.

- My major is
managerial sciences,

but right now, I'm focused on
a property management company

that I'm trying to start up.

Once I get an idea,
I have to do it.

It's the same way
with pizza for me.

Last time I did this, it cooked
within, like, four seconds.

So I gotta keep
an eye on it this time.

Getting better.

I think the middle
is actually stuck.

Screw it--I'm gonna add
more flour

so that the pizza, you know,
doesn't look like a hot mess.

Trying to unstick it.

Ugh.

Wish that went that smoothly.

All right, pizza makers,
the jury has arrived,

and, boy, do they look hungry.

- Y'all hungry?

- These six strangers will
account for one of the votes.

They'll help us reach
our verdict and pick a winner.

- Oh, cool beans.

Being judged
by other college kids

definitely adds more pressure,
especially if you're

not, uh, a pro pizza maker.

- Mine is looking
like a struggle.

Okay. It is what it is, man.

I love, you know,
hearing from my peers,

you know, other college kids.

I'm sure they're
gonna like my pizza.

What's going on, y'all?

- All right, pizza makers.
You have ten minutes.

Ten minutes remaining.

Ten minutes.

- How's it going?

What are you doing
to the arugula?

I'm dressing it up
with a little,

like, lemon vinaigrette.

If I won the 10K,
probably spend it

on a motorcycle
or something stupid.

I'm looking forward to it.

That'd be really cool.

- Yeah, probably.

That's probably the
best financial decision

would be buy a motorcycle.

I definitely think I have
a chance to win this thing.

All right, pizza makers.
You got three minutes.

- Let's add a little cilantro
to make

these puppies look
a little prettier.

I'm a little worried that my
green pizza isn't green enough.

I didn't add as much pesto
to the sauce as I should have.

I'll put it right
in the middle.

- God, I'm so nervous.
- 30 seconds, guys.

Make sure those pizzas
are perfect.

- I am actually going to
give them a little salt.

Three, two, one.

- Time's up.
- Time's up, guys.

How do you think you did?

- It doesn't look good,
but I think it'll taste good.

Yeah.

One of my pizzas
looks like a rectangle.

Hopefully it tastes good.

- All right, pizza makers,
bring us your pies.

- Pizza pie.
- Bon appétit.

- Oh. Okay.
- All right.

- Oh, my God.
This looks so good.

- Olivia,
we're gonna start with you.

Tell us your
college inspiration

and what you made for us.

- I attend UC Davis.

My university really
embodies stainability,

so I tried to make
a very, like, green pizza.

I included a lot
of veggies, a lot of herbs,

and then the fresh mozzarella
to just give it

that kind of all-natural vibe.

Thank you so much.

All right, John,
tell us what you made

and how it's inspired
by your college experience.

- I made a prosciutto
and arugula pizza

dressed with, like,
a lemon vinaigrette.

Over the years
of my college experience,

just kind of maturing
and trying new things,

learning, you
know, different recipes

and trying something new.
So something like that.

- Okay.

- All right, John,
thank you so much.

Yemage, tell us about
your college inspiration

and what you made.

- My pizza is called
the Struggle Puddle.

Honey!

- It embodies, you know,
the struggles

that you go through in college.

The main ingredients are
thinly sliced ribeye steak,

barbecue sauce, onions,
garlic, berbere,

and white American cheese.

- Great name.
- Yes.

- All right, guys, we've got
a lot of eating to do.

We'll see you soon.

- Bye.
- Bye, guys.

All right, guys,
let's dig in.

Let's start with Olivia's.

- Very soggy at the bottom.

- Much like the first pie
she cooked,

it's just very, very doughy.

- Yes.
- Yeah.

- I also didn't understand--

she was talking about
how green it is,

but it's like,
there's not a lot of green.

Yeah.
Beside the pepper.

I got one pepper--
I got a slice of a pepper.

- Yeah, this is
more green than this.

- Yes, exactly.
- Yeah.

- Unfortunately, this pizza
is raw in the middle.

- Yeah.
- Yeah.

- This is all raw dough.
- Yeah.

- But what I do like,
I feel like

the crust browned a lot
'cause there

is olive oil on the crust.
- Mm-hmm.

And you have
that kind of smoky flavor.

That's on a good note.

I think
Olivia's pizza, I just expected

based off the name,
that it would be more green.

- I didn't get any cheese
on my slice.

I feel like
the cheese was so good,

but I wish there was, like,
three times the amount.

I think the sauce
is really good on John's pizza.

I like the dough
of John's crust.

In terms of balance,
everything's there

except for me, a little bit
too much prosciutto.

I like the amount
of prosciutto.

I'm a fan of the salty.

I think it went well with
the dressing and the arugula.

The flavors
are really good.

Mm-hmm.

I like the prosciutto,
Parmesan on there.

It's beautiful.
- It's beautiful.

- Beautiful looking.
- Yes.

- Looks like a pie straight
out a restaurant.

Mm-hmm.

I think
the lemon vinaigrette

complements the saltiness
of the prosciutto.

- But I mean, guys, this pizza,
it's tip sagging on the side.

I want a pizza that holds
the ingredients.

I felt like everything
was falling off.

- Yes.
- All right.

Last but not least,

let's try Yemage's pie.

The dough is more chewy,

but the taste of it
is very surprising.

It's tangy, it's spicy,

the meat with this spice
is incredible.

- Everyone else made
their sauce, and Yemage didn't.

I wish he would have put his
own, like, flair to the sauce.

Yes.

But I think
it all came up together

with the spices
of the short ribs.

- On Yemage's pizza,
I think that, like,

the crust is soggy
in the middle.

It's like there's stuff
falling through.

But it definitely
doesn't affect the flavor.

I feel like Yemage's pizza

is a great rendition
of a college pizza

because it could be that he
just threw everything left

in the fridge, that kind
of pizza, but made it slap.

Like, it tastes great.

- All right, guys,
I'm gonna let you fight

over the rest of these pizzas.

- Ladies first, always. Always.

- I'm gonna go check in
with the jury and see

how they're doing, okay?
- Okay.

- Hey, guys.
- Hi.

I want to know
what you guys think

of the pizza pies that
you've been eating.

Well, clearly, we like them.

- Mm-hmm.
- Yeah.

They were good.

- All right, guys,
show us your votes.

Unanimous?

We had strong feelings.

- You guys ready?
Let's do it.

- I'm nervous, but I'm ready.

- Yeah, good luck, everybody.

- Pizza makers,
the votes are in.

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

Oh, yeah.

- All of us judges
have one vote.

The jury has the fourth vote,

and it's the
most important one.

In the event of a tie,
the pizza maker

that won over the jury

wins the $10,000
and the title of Best in Dough.

- Eunji, you go first.

- My vote is for...

Yemage.

I love the berbere spice blend,

and it was such a pleasure
eating your pizza.

Congratulations.

- Thank you.

- Daniele,
tell us your favorite.

- As a pizza chef, I was
very honored to eat your pies

and to understand your
different flavor profile.

But ultimately,
my vote goes to...

Yemage, you've got my vote.

The spices inside the berbere
infused to the barbecue sauce,

that was a very gutsy move.

And it actually
gave the pizza something

that I wasn't expecting.

- What is going on right now?
Sorry. Sorry.

- Congratulations.

Okay.
That's two votes for Yemage.

But pizza is for the people,
and the people have spoken.

So now it's time
for the jury's vote,

which went to...

Yemage.

- What?

- And it was unanimous.

- What?

- And you got my vote, too,
man.

- Good job.
- Are you sure?

Am I, like,
hallucinating right now?

I don't think
they said my name.

They--they definitely
didn't say my name.

But they said my name.

I want to jump, bro!
This is crazy!

When I caught
the pizza on fire,

I really didn't feel like I
was worthy of winning anymore,

so, kids, if you ever think
you're not worthy, you are.

I've never won
anything before, guys.

There's
always a first time.

Good job.
Your pizza was incredible.

- I'm a competitive guy,

so, you know,
I'm a little upset.

But Yemage did a great job.

That pizza that he made was
a winning pizza for sure.

- It was very good
to eat your pizzas.

Thanks!

Yemage went all out.

That ribeye, like,
that was really impressive.

I've never seen that before.

He took some risks,
and they paid off.

- I cannot believe.

- Well, my pepperoni pupils,
up next,

we have three
pop-up pizza pros

slinging specialty pies
and serious competition.

And I fall back
into some old habits.

- It's harder to make drinks
here or on the beach?

Cheers.

- Oh, I'm gonna get very hot
and warm and fuzzy here.

- Another episode
of Best in Dough

is about to begin.