01x05 - Pop Goes the Pizza

[bunniefuu]

- Just gonna pop in

to hang out
with my pop-up buddies.

Pop-up friends!
How you guys doing?

- Feeling a little cheesy.

- Already coming
with the jokes.

- Dough-cha know it.
- Oh, wow.

She's gonna take my job!

Pizza pop-ups are where some
of the best,

most creative pies
in the country are being made,

and today, three pizza makers

from the best
pop-up restaurants

across the nation
will battle it out

over two rounds.

- Pop-up people got this.

- Have a little competition.
- Heck yeah!

They'll have to impress
the judges...

- Smells like pineapple!
- Oh, my God.

- Sacrilege!
- Oh!

And win over the voice
of the people, the Pizza Jury.

So good.

Only one'll walk away
with $10,000...

$10,000!

And the title
of Best in Dough.

My name is David Lee.

Philly's my hometown,
and we bleed green

for our Philadelphia Eagles,

so I know I'm gonna
rep Philly right.

My name is Miriam Weiskind.

I am from Brooklyn, New York,

and I'm here to rep
for New York.

This one's for you!

Bada-bing, bada-bang,
bada-boom!

I am Jhy Coulter,

and Kansas City
is not known for pizza.

We're known for barbecue.

So Jhy's gonna put y'all
on the map.

This one's for you, KC.

These local legends

have been selling out
their pies

while racking up
five-star reviews,

but only one can take home
the title

to their faithful fanbase.

I'm pop-up pizza fanatic
Wells Adams.

This is Best in Dough.

All right, picture's up.
Quiet, please.

Rolling!

Hey-hey!

Hey, guys! Welcome.

How we doing?

- We're so pumped!
- Oh, wow.

My oven just got an upgrade.
- Yes.

Wow.

- Pop-up restaurants are
all about speed and efficiency.

If you don't move fast
to keep up

with the demands of the public,
your business is done.

So I'm sure you three
know your way

around a pizza kitchen
better than most people.

Yeah.

- But it's my job to keep
you guys on your toes,

and that starts right now

with your
Out of the Box Challenge.

But first, we'll need
a little help.

- Oh, yeah.
- Ooh.

Welcome your judges for today.

Guys.

- Hey, friends!
- Hi, fellas.

- What's poppin'?

- She's a chef, entrepreneur,

and loves a pop of flavor,
it's Millie Peartree.

- That is me, that is I.

- And our resident pizzaiolo,
the head chef at Pizzana,

and the man who's popped
into all of our hearts,

Daniele Uditi.

- Ciao, beautiful people.

- Ciao.
- Hey, Chef.

- So pumped.

- Okay, pizza makers,

for your
Out of the Box Challenge,

you'll have to go up against
the one, the only,

Daniele Uditi.

Working at your own pop-ups,
you're used

to moving at your own speed.

However, we're putting
your speed to the test,

and he's going to set the pace.

Daniele will make a pizza
right now

as fast as he can,

and however long it takes him
is how long you will have

to make whatever pizza
you want.

Make sense?
- Wow.

- Are you guys freaking out?

Yes.

Chef Daniele, like,
are you serious?

I know he's gonna come
with the quickness.

I know he's gonna come
with the precision.

I am losing it.

- Time to watch the master
at work.

- Let's do this.

Your time starts now.

Get out of the way, guys!

What kinda cheese
you going with?

- I wanted to pull
my own mozzarella from scratch.

- It's making me
a little nervous.

Take your time, Chef.
Take your time.

Have you guys ever tried

Daniele's cacio e pepe pizza?

I watched it afar,

so I'm very excited
to get a taste today.

This is gonna be epic.

Chef Daniele is somebody
that I look up to

and aspire to be like one day.

My wife might say that
I definitely

have a little bit
of a man-crush on Daniele.

- Time?

- We're at a minute
and 45 seconds.

My God, I'm slow.

- What is caci de pepe?

- Cacio e pepe,
no caci de pepe.

- Those are the same things.
You said the same words.

No, it's not.

Basically, I'm gonna do
a cream and pepper sauce.

I'm pulling my own mozzarella,

and then I'm gonna make
a pecorino-Parmigiano cream.

- How does not get that
outside of the bowl?

Look at that.
- He's a pro.

This is pretty
intimidating, huh?

- Right.
- Yeah.

3 minutes
and 25 seconds, Daniele.

- Look at that magic.

- Wow, look at that.
- Beautiful.

- Cheese pull.

Daniele,
he's just so inspiring.

Oh, yeah.
- Wow.

- When I'm trying to, like,
stay focused

and not be so enamored
with what he's doing

because I know
when that clock goes off,

I'm gonna have to make a pizza
in a short amount of time.

He's too quick!

- You're at 11:45.

- Okay.
- Tick-tock.

You guys
bring me back my memories.

I came into U.S. with just
300 bucks in my pocket.

I found myself living in a van
in Venice Beach,

and I had to make a living,
so I start my own pop-up,

so I understand that speed
is everything.

The more pizza you make,

the more money you can put
in your pocket.

- How long did you make pizzas
out of your van?

- Six months and a half,
I slept in the van.

And bought my first
portable pizza oven,

and then I was cooking
for a lot of people.

- Could watch this
all day long.

- Wells.
- Ooh!

- I give you bonus points
for that.

- Let's go, Daniele! Finish!

- Time!
- All right, 15 1/2.

Bravo, Daniele!

That means, pizza makers,

you have 15 minutes
and 34 seconds

to make your pizzas.

No pressure.

Definitely freaking out.

Only gonna have 15 minutes.

It's gonna be
cutting it close,

and Daniele, he's gonna be
a tough critic.

- All right, pizza makers.
You guys ready?

- Ready to rock.
- Okay. Let's dough!

- Hey, we gotta keep up
with that time that he put up.

- Pop-up people got this.
- Heck yeah!

Being a pop-up pizza maker,

we have so many
time restraints.

But when you're in a pop-up,

you have all of your
ingredients prepped already,

and here, we have to make
everything from scratch

and bake the pizza.

So I'm gonna have to move
very quickly.

- Is that a cheese pizza?

It's not just a cheese pizza!

It's a New York-style
five-borough blend.

I'm making New York-style
cheese.

It's six cheeses,
chopped garlic,

mild banana peppers,
and cold butter on each slice.

It's life-changing.

You know
I'm from New York, right?

Ooh!

Born in Harlem,
raised in the Bronx,

so when you talk about
this five-borough blend,

that's not a thing.

- I made it up!
- Clearly you did!

- Yeah.
- Oops.

You can't kid a New Yorker.
- Yeah.

Millie is giving me slack,

but I know
what New York-style pizza is.

We can agree to disagree.

- Ten minutes, guys!
Only ten minutes left!

Time's gonna move
real quick on us, isn't it?

- Hey, David?

- Yes.
- What are you doing?

- Making a tipsy burrata
for you.

Little drunk sauce.

- What's in a drunk sauce,
and can I get a glass?

You sure can.

Tipsy burrata has a nice,
creamy vodka sauce.

Some fresh mozzarella
on there.

And then we're gonna
actually finish it post-bake

with a really nice burrata.

All right.

- So it's kinda like a
alla vodka pizza sauce.

- An alla vodka pizza.

- I'm very nervous because
normally, this vodka sauce

takes about two hours
to really get

all that flavor in there,
but I'm gonna--

I'm gonna use
a little less vodka

than I normally would
so it cooks off quicker.

You doing a vodka sauce?

- Oh, yeah.
- Yeah.

I love being from Philly.

I actually owned a CrossFit
gym for about 15 years,

but when the pandemic hit,
the gym shut down,

and we created a great
mobile pizza company:

Pizza Jawn.

- I see David rolling his pies.

We are known for our dough.

We do more of, like,
an old-school dough method.

Very little yeast, we use
the natural yeast in the air.

Whole pizza community
in Philadelphia is amazing.

I feel a lot of pressure,
but I'm gonna bring it

to win this thing.

Jhy, tell me,
what are you doing

with that massive squash
over there?

- I'm gonna make
a butternut squash puree

to go on top of the pizza.

It's gonna be magical.

- You're squashing it, eh?
Wah, wah.

The base for my pizza

is gonna be
a crème fraîche base.

Has rosemary, garlic, uh,
salt, pepper, olive oil.

Okay, come on.

I'm counting on you, squashy.

Typically, I roast my
butternut squash in the oven,

and I'm a little bit panicked
on the timeframe that we have,

so I'm just gonna
have to boil it,

and hopefully,
it won't come out bland.

- I like where she's going,
but I've gotta say,

it's very ambitious to cook
a butternut squash

in a very little
amount of time.

Yeah.

- Ooh, that's a tough one.
- Brooklyn.

- I gotta say Philly
all the way.

I definitely feel
like the underdog.

My pizza pop-up in Kansas City
is smaller right now,

and I got Philly,
and then I got Brooklyn,

and it's like,
they're big-time,

so I'm just
a little bit concerned,

but, like, sometimes,
the underdogs come on top.

Six minutes, guys!
Six minutes!

- Hey, Miriam,
are you gonna make it in time?

- Heck yeah!
- Okay, good.

I'm looking forward to tasting
this New York-style pizza.

I am definitely
gonna rep New York

really well with this pizza
because I'm proud of the fact

that I'm the only female
that's doing a pop-up pizza

in New York right now.

At the end of 2019,
I went through a breakup

and started baking pizza
to sort of deal

with the depression,
and I would do little pop-ups

in my apartment every Sunday,

and I went from, like,
1 person to almost 20,

and I couldn't fit any more
people in the apartment.

As I like to say,
it was love at first bake.

If I were to win
Best in Dough,

I would take the money
and put it toward my dream

of transitioning
from a pop-up pizza baker

to opening a brick-and-mortar.

So this pizza
has to be perfect.

- Get your pizzas
in the oven, guys!

You only have
four minutes left!

Four minutes? Oh, my God.

- You good over there?
- I'm sweaty.

This is the fastest
that I've ever made a pizza,

and this butternut squash
puree took forever,

so it's not looking pretty
right now.

Like, you know how many details
go into prepping my pizzas?

Are they gonna come together?
Who knows?

- Three minutes, pizza makers!
Three minutes left!

- Oh, my God.
Pizza gods, please help me.

Oh, God. Okay.

- I hope she's gonna make it
in time.

Come on.

- One minute left, guys!

I'm hungry!
I want some drunk sauce.

- It's coming, it's coming!

Behind.

Right, sorry about that.

- Tick. Tock.

30 seconds, guys!
You got 30 seconds!

30 seconds. Ah.

- She's having a problem
with the puree.

Oh,.

Come on,
finish up those pizzas, guys!

Come on, come on,
come on, come on.

Five, four, three, two, one!

- Good job.
- Good job.

- Good work, girl.
- That was crazy.

- Wells, next round,
I want a c*ck.

- All right. I'll make you one.
- Okay.

- Pop-up pizza makers,
bring us your pies.

Ooh...

- Okay.
- Look at that.

- All right, pizza makers.
Let's start with Miriam.

Tell us what you made for us.

- This pie,
it's got my five-borough

New York cheese blend,
chopped garlic, tomatoes,

and then post-bake,
hot banana peppers

and cold butter to melt down.

- Yeah, I got the bananas.

- Boy, you gonna
start sweating.

- Ooh!

It's a Neapolitan pie,
it's, uh, nice and chewy.

I appreciate
the banana peppers on it.

It's something--it was
something that was unexpected.

- Thank you.

- You probably never had
delivery pizza,

but some delivery pizza
comes with, like,

this, like,
garlic butter sauce,

which is just so good.
- Yes!

- And that's
what I'm getting in this.

- Yeah, sort of like
a New York proper way.

- Could you stop saying that,
please?

You have to be very
conscientious

on when you name something
a New York pizza

because there's always a level
of expectation there.

She's showing
some love to New York.

You can cut her slack.

- But--no, absolutely.
I'm totally cutting her slack.

I love the garlic.
It has a great flavor.

Garlic, banana peppers, like,
those are totally up my alley.

- Let's move on to Jhy.
Tell us what you made.

- Pretty simple pie.

It was a crème fraîche base
with garlic and rosemary,

butternut squash puree, feta,
and spinach.

- That sauce is good.
- Yeah.

That rosemary is very present,

and I gotta say,
look at how much air

there is in this dough.

- Yeah.
- It's gorgeous.

If I open up,
it's like an empty house,

and I wanna live in it.

- And it's seasoned very well.
Like, you taste everything.

Like, you taste the garlic,
you taste the rosemary,

that squash, those sweet notes
you get from it.

It's really tasty.
- Thank you so much.

- You were super ambitious,
but it just came together

really, really well,
and I love the spinach.

I'm tricking myself
into believing

that this is healthy,
so thank you for that.

- The boy's getting
his vegetables.

- Yes.
- Exactly.

- My mom will be very happy.

David, you're up next.

- So for you today,
we have the Tipsy Burrata Jawn.

Starts with my homemade
vodka sauce,

fresh mozzarella,
and then we finish it

with some nice burrata cheese.

- No tip sag.

You can hold the slice.
Really amazing job.

- Mmm, that sauce,
right off the bat, very tasty.

- Dough is very crispy.
- Mm-hmm.

Where Jhy was very chewy.

I like the
bright freshness of the basil.

- It is very good.
I love the sauce.

And I love the texture
of your dough.

If I think about a pizza
that I wanna order

for me and my family,
this is the kind of pie

that I wanna be eating.
- Thank you.

- Only one of you can win
the Out of the Box Challenge,

so it's time for us to vote.

Daniele, who served up
the best pie?

- You all three
did an amazing job,

but I have to vote
for one person,

and my vote goes to...

David.

I loved your pie.

- Thank you very much.
- Nice, nice.

- Okay, Millie, you're up next.

- My vote will go to...

Jhy.

Thank you. Thanks.

- My vote goes to...

Jhy. Congratulations.

- Whew.

- You gave us such complexity
and wonderful flavors.

You nailed it.
- Thank you so much.

- So congratulations to you,
Jhy.

You managed to make
an incredible pie

in record frickin' time.

But now, you have a decision
to make.

As the winner, you get
to choose between a prize

or an advantage
in the second round.

So what's it gonna be?

- Uh...

I'm gonna go ahead
and do the prize.

- We all like prizes, right?

- I love prizes.
- Mm-hmm.

We've got
something great for you.

It's your very own
Smeg stand mixer.

- Nice! I am so excited.

I actually
don't have a stand mixer,

so this is gonna be amazing.

Thank you.

- All right, pizza makers.

$10,000 is up for grabs,

and it all comes down
to this moment.

- Running a successful pop-up

is impossible without
the support of your community.

- And we wanna see
that one signature pie

that your customers
waited hours for

and ultimately made you
a pop-up sen-sa-she-on.

- We won't be the only ones
judging your pizzas.

You guys already know that
pizza is for the people.

That's why we'll have a group
of pizza fanatics here today

to eat and judge your pies.

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

But it's an all-important one
'cause if there is a tie,

the jury determines the winner.

- Ooh.

You have one hour
to make your standout pizza.

It's dough time!

- Let's go!
- Ah!

- Nice work on that
first round, Jhy.

- Thank you.
- You k*lled it.

- I appreciate that.

Going into round two,
this pizza that I create

has to be the best of the best.

It has to stand out.

I'm not making anything basic.

It's a lot of pressure now,
but I'm just gonna stick

to what I know
and hope for the best.

I started the pop-up

when I won the pizza oven
on an Instagram contest.

The very first pop-ups
were backyard specials.

The whole community
was just like, "What is this?"

And then it kinda just blew up
from there.

- I gotta know, where did
your love of pizza begin?

- Pizza was, like, a Friday,

Saturday night thing
in my house.

My mom cooked every day
of the week,

but on that Friday
or Saturday night,

it was like, "We're just gonna
get some pizza,"

and it was more like
a family time.

- So much fun.

- You know,
food brings people together.

- Jhy!
- What's going on?

- What pizza are you making?

- I am making
the Marty Special.

It has jalapeno bacon jam,
basil,

and black garlic ricotta.

- What's a Marty?
- Marty is a inside joke.

I would, uh,
always get out the car,

and my butt crack
would come out.

- Ope!

Did you just say
"your butt crack"?

What was that?
What was that again?

- Did I hear that right?
- Marty is my butt crack.

So I renamed a pizza after it

'cause it's just, like,
my specialty pie.

- Yeah, nothing's more
appetizing than butt crack pie.

- Exactly.

Oh, my God,
you're using pineapple?

- Yeah!

- I don't know what Daniele's
gonna say about that.

- Looks like you're gonna get
pineapple on your pizza.

- Oh, my God.

- I hate raw slices
of pineapple

on the pizza.
- Good job.

- If it's gonna be
straight pineapple

on tomato sauce, nah...
it's not gonna cut it for me.

If there's one thing
I'm trying to prove

in this pizza competition,

it's that pineapple
belongs on it.

I'm making Yum-Yum,
which is my Hawaiian pizza.

It has fresh mozzarella,
salami,

and my famous pickled
jalapeno pineapple.

It's famous because
every single person

that swore that
they would never

eat pineapple on pizza

has been converted
to my pineapple.

This pizza is gonna be
my comeback.

What's going on your pie?
Is it legit?

We are gonna go
straight Philly style.

We're gonna do
a Philly cheesesteak.

- Nice!

- Heading into round two,

the pressure is heightened.

Round one slipped by me,

so I really, really
gotta step up my game

and bring everything

if I'm gonna have a shot
to win round two.

Obviously, being from Philly,

the Philly cheesesteak pizza
was kind of a no-brainer.

We use our grandma-style dough

that has a sesame seed bottom
on it.

It's gonna really give it
that kind of Philly vibe

of your seeded hoagie rolls.

You're gonna love this.

- I think you got
some Philly cheesesteak on.

- Philly cheesesteak.

Philly cheesesteak
is so translatable on a pizza.

- Mm-hmm.
- And if he nails those flavor,

it's gonna be heaven, like ah!

We use a really
high-quality ribeye

with a spicy sriracha ketchup,

and then we're gonna do
a special cheese blend,

and that's gonna create, like,
a nice cheese sauce.

Not too bad, not too bad.

I'm a little worried
'cause I know

that these pizzas
have a long cook time,

but this is the $10,000 pizza.

- Okay, friends.

We have a Millie's Tip.

We are gonna season as we go.
- Yes, ma'am.

- We will taste,

but no double dipping!

- 45 minutes left, guys!

- Hey, Jhy.
- What's up?

- How does it feel to be
one of two women

baking pizza in the room
right now?

- Yeah, sorry, David,
but it feels pretty good.

Feels pretty good.

It's very rare to see a female
in the pizza world.

I totally do not fit
the typical mold

of a pizza maker
that you would see.

I'm q*eer, I'm Black,
and I'm a woman.

This'll empower young girls
everywhere to do pizzas.

- They're gonna be inspired
by us.

- Yeah!
- Look at these two women

slicing it up.

- k*lling the game.

- You know, Wells,
you promised

that you were going to make us
a drink.

Are you thirsty?
- Just a little bit.

I'm a little parched.
- Let me go see

what I can find in the pantry.

Mm-kay.

- Make it fast!

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

No one's
taken their clothes off

or made bad decisions.

This is much easier.

Oh, I still got it, baby.

- Put some pep in that step!

Three glasses in one hand.

- And we have c*ck eyes.

- Ladies first.
- Thank you.

Cheers!

- Oh. I felt it.
- Yeah?

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

- Pizza makers!

The jury just popped in.

- Hi!
- Hello!

Don't forget, they'll eat

and judge your pies.

Together, they have one vote.

So make sure you aim to please.

Oh, my gosh! Oh!

I am so excited
for the Pizza Jury.

I can't wait to have
a group of people

try my Hawaiian pizza.

The way I see it,
that's six more people

I can bring on
to Team Pineapple

and make my pizza
a $10,000 pie.

- Hello, my jury.
- Hi!

- How are you guys?
- Good.

The voice of the people.

How do we feel about pineapple
on pizza?

- It's controversial.
- I've never tried it,

but I'm willing to try it.

- Good luck, guys!
I don't know!

- Jhy, how's it hanging
over there?

I'm sweating.

- Do you feel like you got
that $10,000 pie?

- Doncha know it.

$10,000 pie, coming your way.

- Wanna win Best in Dough
to make my lovely wife

and our two lovely children
proud of me.

I feel very confident that

I have a chance
to win this thing.

I definitely got that pie.

We might have a little
competition on this one.

- Ten minutes, guys!
Only ten minutes left!

- Come on, jam. Come on, jam.

We put the pineapple on.

You don't wanna do
too many jalapenos.

- Jhy!
- What's going on?

- Get some color on that dough.
Get some color.

- Oh, yeah.
- Oh, that's a song.

Hey!

- Three minutes, pizza makers!
Three minutes left!

Poor David's still in the oven

with three minutes left.

I'm trying to finish my pies.

Feel like it's that moment
in a pop-up

where I'm in the weeds,
and I got a line,

and you gotta
put your head down,

and you just gotta finish.

- I feel a lot more confident
with this pie.

- It's so stressful.
I need another one of these,

I think, you know?
- Me too.

- My jalapeno bacon jam
should set me apart,

but it did not come out
like it typically does at all.

Oh, my God.

I'm a little bit worried.

It's a little loose right now.

It's typically a little bit
more jammy,

but the flavor
will still be the same.

This jam took a while to make.

Oh, my God.

And now I'm running around
like a chicken

with their head cut off.

Nothing is organized.

I'm like, "Get your
together now."

This is the $10,000 pie.

It's fine.

- 30 seconds, guys! 30 seconds!

30 seconds, 30 seconds.

- I don't know
why I'm sweating.

I don't know if it's the drink

or it's me that I'm getting
very excited right now.

Five, four, three, two, one!

- Oh, my God. Good job.

Right now, I'm not
very confident because

it looks like we just have
a really good spread of pies.

This is gonna be hard.

- All right, pizza makers,
bring us those pizzas!

Okay. Ooh.

- Oh.
- Ooh.

Wow.

Oh, my gosh.
That looks so good.

- Thank you.
- Thank you.

Bon appétit.

- All right, David, tell us
about your signature pizza.

- So we have our
Philly Cheesesteak Jawn here

with our grandma dough.

We put some sesame seeds
on the bottom

to give it that
Philly steak roll feel.

Shaved ribeye,
some white cheddar,

little bit of American,

and then some
of our fresh mozzarella,

and then we do
a sriracha ketchup

and give it a little bit
of kick at the top.

- You've been saying "we."

Is that because
this is what you make, uh,

at your pop-up?
- It's kind of a Philly thing.

We have a great food community
in Philadelphia,

so when I say "we," I think

I'm kinda almost talking
from my city.

- Yeah, this is definitely
giving brotherly love vibes.

- Thank you.

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

Tell us about
your signature pizza.

- Um, this is the
Marty Special.

It has a red sauce base
with mozzarella,

black garlic ricotta,
with a jalapeno bacon jam,

pecorino, and Parmesan
and basil.

- That jam--so sweet, so spicy
at the same time.

- Do you have
any Indian influence,

or were you going
in that direction?

- No, I just like
sweet and salty combinations.

- So is this the ricotta
with the black garlic?

Black garlic, yes.

- Damn, that's good.

- Okay, Miriam, tell us
about your signature pie.

- So this is the Yum-Yum.

It is my take
on Hawaiian pizza.

It has my famous pickled
jalapeno pineapple,

and then instead of using
a Canadian ham,

I chose to use a salami because
it's one of my favorite meats.

And 100% of people that
have tried the pineapple

have believed in the pineapple.

- 100%, huh?
That's a good success rate.

You know, I love heat.

Like, I could eat
jalapenos raw.

I like them pickled.
I just like briny and spicy.

One of my favorite
flavor combinations.

In overall,
the flavor for me are working.

- Yeah.

- I can't believe
I'm saying this.

Sacrilege.

- Sacrilegio.
- Sacrilegio.

- All right, guys,
we have a lot to discuss.

Y'all, head backstage,
and we'll see you soon, okay?

- Thank you.

I'm in pizza heaven.

Mmm.

- All right, let's start
with Jhy's pizza.

I take a bite of this pizza,

and I'm traveling directly
to Southeast Asia.

- Yes.
- Mm-hmm.

There's a lot of umami here.

Sweetness, spiciness,
and saltiness

are perfectly balanced.

- I mean, talk about
that jalapeno bacon jam.

She was able to cook out
all of the liquid,

and the bacon
still stayed crispy.

She really showed that
she knows what she's doing.

- Yeah, I mean,
I'm just obsessed

with black garlic ricotta.

This is gold.

- Garlic ricotta?
With that bacon?

- It was such a good balance.
- Perfect.

- Yeah.

- I like how David's was
the thicker of the three.

- But the ketchup
was kinda weird.

- Mm-hmm.
- Undoubtedly,

this pizza brings out
David's hometown.

I just feel like I'm outside
the Eagles' stadium right now

having a Philly cheesesteak.

The dough is perfectly crispy.

This is an amazing use
of the toasted sesame seeds.

The ribeye is cooked
to perfection.

- The fat from the meat soaked
into the bread with the cheese,

and it gives you, like,
that rich, creamy consistency.

I mean, I would have liked,
you know,

some more peppers,
some more onions,

and it would have been
a little bit more

visually appealing as well,
but it's good, though.

All right, guys,
what do we think

about Miriam's pizza?

It's a very classic
Neapolitan dough.

Very well-ex*cuted.

That's the pizza
that I grew up eating,

so it's very familiar to me.

The pineapple is not familiar,
but you know,

in a weird way, it works.

I cannot say
that it doesn't work

for me with all the flavor.

- What I liked a lot
about this pizza

is the pickled jalapenos.
You know, I love heat.

I would have to say,
though, you know,

the mozzarella is not melted
at all.

Like, I got big chunks
of mozzarella cheese.

It feels like I'm eating
a caprese salad.

- I don't like pineapple
on pizza,

but I think
the pickled pineapple

toned down, like,
the sweetness of it.

- The thickness of the cheese
was a nice change.

I really liked that.
- Yeah.

- I really liked
Miriam's pizza,

but I think it was a little bit
too much salami.

- All right, guys, I know
who I'm gonna vote for.

I'm gonna go check in
on the jury

and see what they're thinking,
okay?

- Hi!
- Hello.

These pop-up pies.

These are their
signature dishes.

Let's see how you voted.

Wow! Okay!

- You guys ready for this?
We gonna see what they think?

- Let's go see what
those judges have to say.

- I'm ready.

- Okay, everyone.
The votes are in.

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

- Yes.

- Remember, all three of us
have a vote,

and the jury represents
the fourth vote.

Whoever gets the most votes,
yeah, they win.

And if there's a tie,
the winner of the jury vote

takes home $10,000
and the title

of Best in Dough.

Daniele, I'll let you start.

- I wanna thank you all
for the amazing work

that you did today.

Three amazing pizza.

But my vote goes to...

David.

- Thank you.

- I'm a Philly cheesesteak
lover,

and man, you delivered.
- Thank you, Chef.

- All right, Millie, tell us
your favorite pizza

of the night.

- My vote goes to...

Jhy.

Thank you.

The umami flavor
of that garlic,

the crunchiness of the bacon,

it was just, like,
this burst of flavor,

and that's the reason why
you received my vote.

- Thank you so much.

All right, guys,
I'll go next.

My vote goes to...

Jhy.

Thank you so much.

Thank you. Wow.

Which means it all comes down
to the jury's vote.

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

The jury loved
all three pizzas,

but the vote went to...

Jhy.

- Oh, my God!

Oh, my God.
- Right here.

- Congratulations.
- Oh, my God.

Congratulations.

Good job.
- Thank you so much.

KC, oh, my gosh! We did it!

Look, we're on the map.
Mom, I love you.

Everyone that's always
supported me

at the pop-ups, like,
you guys,

like, this was for you.

I'm just completely shocked.

- You did a great job.
- Thank you.

I am a little, little
disappointed in myself,

but to have three pizza judges

eat pineapple on pizza
and like it?

That's a win!

Congratulations.
You did a fantastic job.

- Even though I didn't
come away with the 10,000,

being able to cook
for Chef Daniele was amazing,

and the fact that
he picked my pie both times,

I'm-I'm still
leaving this place

kind of on cloud nine.

- Aw.
- Get emotional.

I just worked so hard.
- Come here, come here.

Come here. Come here. We agree.

I have been working
so hard,

and these opportunities
don't come along a lot,

so this means the world to me.

- Next up, three decorated
pizza champions are backstage

polishing their trophies

and sharpening
their pizza peels

ready to throw down for the
biggest prize in pizza.

- He's the guy I've lost to
the most.

- No, no, no, no--
- Oh! For sure.

- He's on another level.
- For sure.

- Stay right here.