01x10 - Pinkies Up Pizza

[bunniefuu]

Hey, guys.

How's everyone doing?

So you guys are all
fine dining chefs, huh?

- Yes, it would appear so.

That's why I'm wearing this
ridiculous outfit, right?

- Oh, it looks good on you.

- I feel like one of your,
uh...

- Maître d's?
- Maître d', that's the word.

See, I don't even know
fancy restaurant talk.

Today, we're riding
in first class, baby.

Three incredible chefs

trained in the best
restaurants in the world

will battle it out
over two rounds.

- It's going to
come out perfectly.

- Come on, come on, come on.
Ooh!

They'll have
to impress the judges.

You cooking
the lobster?

- I am going to.
- Yeah! Ha ha ha!

And win over
the voice of the people,

a jury of fast-food fanatics?

So good.

Only one will
walk away with $10,000.

$10,000!

And the
title of Best in Dough.

I am Amanda Morris.

I am a chef at Spago
in Las Vegas.

Fine dining is recognizing
ingredients

and how they
really can marry together.

Fine dining goes with
any type of food.

I love to experiment
with what combinations

oddly go together.

You know, maybe like
octopus and peanut butter.

Doesn't sound so good,

but we might make it work.

My name is Yoko Hasebe.

I'm originally from Japan.

And then you bite like this,
just the cheese expands.

It's just like happiness.

My name's Ian Winslade.

I'm the chef partner
at two restaurants

in Atlanta, Georgia.

I started my career
in New York City,

in Le Bernardin,
which is widely regarded

as one of the best
restaurants in the world.

Pizza's like a blank
piece of canvas.

Whatever you decide you
want to put on to it,

you can elevate it and
take it to the next level.

What will these chefs

bring to the world of pizza?

We're about to find out.

I'm Wells Adams,
and I love all things fancy.

This is Best in Dough.

Hey, guys.

Welcome.

It's so beautiful.

- Chefs,
we're honored to have you

all here in our pizza kitchen.

We can't wait to see how
you class up the joint.

- Yeah.
- Yes.

- So I'm sure you all
thought you were coming

here to make pizzas, right?

Yeah, so not so much.

It's time for your
Out of the Box challenge.

Welcome to Chez Best in
Dough, where pizza is...

it's off the menu.

OH!

- For your Out of
the Box challenge,

we want you to create
a deconstructed pizza...

- What?
- Breaking apart

all the traditional ingredients

of classic pizza,
and serving those elements

separately in a unique way.

Your dish should look
nothing like pizza.

- Oh, man.

- Why would you want
to deconstruct pizza?

Pizza is perfect as it is.

- At stake for the winner,
an awesome prize

or an important advantage
in the Final Dough Down.

Shall we dance?
- Yeah.

- Yes.
- Let's go.

- All right, you have
1 hour and 15 minutes.

Let's dough.

- I'm looking for
some garlic, Amanda.

- Garlic is in there.
- Yeah.

I've taken things like
rib eyes and cuts of beef,

deconstructed them,

and put them
together again on a plate.

And I've never, ever
done anything with pizza

before like that.

I'm down to see if
I can make something

that has all of
the hints of pizza

without actually being a pizza.

- How's it going, Ian?

- So far so good.
How about you?

- Not bad.
I decided I wanted to

be ambitious and go for
a whole lot of ingredients.

I don't know.

I'm making a deconstructed
supreme pizza

with fried mozzarella ba*ls,

a sausage pepperoni patty,

and pickled jalapeños.

We'll see what happens, right?

This challenge is going
to push me as a chef.

I don't know what their
expectation of pizza is.

I am very nervous.

Hey, chefs.

- Yes, sir?
- Do you want

to meet your judges?
- Sure.

- We'd love to meet the judges.

- Thank you, thank you.

- There you are.
- Hey, boo.

Hello, hello, beautiful people.

- Ciao, ciao, Chef.

- Hi.
- What does deconstructed

mean to you
in the culinary world?

- Well, deconstructed
could be anything that

has all the components of a
certain dish all on one plate,

but it has to kind
of make sense too.

So you have to get, like,
the perfect bite to taste

all the elements of that dish
that you're trying to create

in a deconstructed manner.

- A caprese salad is kind of
a deconstructed pizza, right?

It's tomato, it's mozzarella,
it's olive oil.

- He's like, oh, my goodness.

- Wells can destroy
generations and centuries

of Italian cuisine.

Tip the cook well.

- Ian, what are you making?

- I'm going to make a
deconstructed salami pizza.

I'm going to use hot and
sweet soppressata, because it

looks really pretty.

I'm making almost like
a soup with tomatoes

and Buffalo mozzarella.

And then I'm going
to make almost like

a sort of a salami
sandwich kind of a thing.

Conceptually, for this dish,

I've visualized something
that looks like

I have an elegant bowl

and I managed to put
into the middle of it

this lovely piece of
molten mozzarella.

And then I float the tomato
sauce around the outside

and put the bread
across the top,

sort of like an elevated
salami sandwich.

That's the plan.

- Oh, I love it.

- That's what I like.

- I've been actively making
pizza for at least 12 years.

I started with Jean-Georges
making pizza at Market.

I've worked in
Michelin restaurants.

So I understand what it takes

in order to hit
the highest levels of food.

I do believe that
I'll be able to construct

something that will be
superior to anybody else.

The proof will be
in the pie, right?

- Well, I see Yoko
stretching the dough.

Hi, Yoko.

What's going on there?

- I am making pizza gyoza.

I made a wrapper for gyoza.

I'm using tomato sauce, fresh
basil, and mozzarella cheese.

I think that gyoza skin
and pizza dough,

the texture is very similar.

And I'm here to show the judges
what pizza can look like.

They just have to be
really careful

to not to put too much
pressure, otherwise,

it's going to break.

I decided to make gyoza

because that was the first
thing I learned to make

from my mother.

Cooking with the family
is very important.

It's such a good way to
communicate with each other.

Gyoza skin
and pizza ingredients

is not traditional.

When my mom sees this,
she'll think I'm crazy.

- 30 minutes, chefs.

- This is my pizza dough.

I'm trying to make a braid,
braid some bread.

I decided to braid it
because I think

that it's going
to give it a unique look

that is definitely different
from a regular pizza.

If my braids
don't work out correctly,

and the bread
doesn't cook properly,

it's going to fall apart when
I cut it to build the sandwich.

- Amanda, friend, what you
got going on over there?

- I'm just incorporating
the pepperonis

and Italian sausage meat.

Just got to make small patties.

Now, we're cooking.

I've worked in fine dining
for about 11 years.

I've worked for Wolfgang Puck,

Daniel Ballou, Roy Yamaguchi,

Ales Stratta.

Winning would mean me
pushing myself paid off.

- Want to talk a little
bit about your concept?

- It works in my mind.

I chose a supreme pizza,

because the ingredients
would be the most flavorful.

But there's a lot of
steps to this pizza.

So it's very ambitious,
what I'm doing

in an hour and 15 minutes.

These are not traditionally
the mushrooms on the pizza.

- I didn't grow up with the
concept of supreme, Wells,

but I'm pretty sure you did.
- Yes.

- So what's your take
on supreme pizza?

- Everything and the kitchen
sink is on the supreme pizza.

- We will see, right?
Yes.

- That's why
it's called supreme?

- Yes.
It's supremely awesome.

- Ah, the names you guys
come out is amazing.

- It's going to be
beautiful, darling.

- 10 minutes, Cooks.

- I'm milling the tomatoes.

The soup and
the Buffalo mozzarella

are the two main
elements of my dish,

and so I'm really concerned
that I get the right flavor.

I don't want to spin it
in the blenders,

because I think
that'll leach the color out.

And I want to keep it
in a nice, deep red.

- I want to make these
like mozzarella pouches.

The process of me making
the mozzarella ba*ls

is just to wrap them
in pizza dough.

Come on, cooperate.

And fry them.

- Before to fry mozzarella,

you want to make
the mozzarella is very cold.

I almost freeze
my mozzarella, because it

always going to come out.

- No.

I think I lost two already.

- Ah, I mean, I don't
like what I'm seeing.

- I'm just hoping
they're not a greasy mess.

- Oh.

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

I'm having problems,
because the moisture

from the mozzarella ba*ls
thinned the dough.

And so now they're coming
out into the fryer.

I need to change my game plan.

Instead of three on the plate,
I'm going to use two.

As long as it looks interesting
or pretty,

I hope it'll be okay.

- Two minutes left, Chefs.

- Caramelizing the cheese.

Amanda, how are you feeling?

- I'm getting there.

- Focus.

Focus.

- 30 seconds, guys, 30 seconds.

Madness moment.

- Hey, guys, don't forget,
we want beautiful plates.

This is a fine dining
experience.

- Five, four, three,

two, one.

We did it.

Oh, wow!

- Oh, my gosh.

I know that my dish
is very unique.

I hope the judges can see
my beautiful mess here.

- High five.

- Okay, Chefs.

It's time for the taste.

Yoko, you're up first.

- There you go.
Excuse me.

- Absolutely
gorgeous-looking dish.

Yoko, tell us what
you made for us.

- So this is called
pizza gyoza.

I love Margherita pizza,
so I used

mozzarella cheese, fresh
basil, and tomato sauce,

and gyoza skin for the crust.

It's crispy.

Beautiful color.

I like the dough.
It's absolutely delicious.

But I didn't taste any garlic.

I didn't see any herbs in it.

And that's the flavor
that this needs.

But it's very creative to
offer some of your culture

into an Italian dish,
which you know,

is very much commendable.

- The dough is
a little bit chewy.

And I was expecting
mozzarella to be melted.

But the dough,
it's closed like a master.

- Thank you so much, Yoko.
- Thank you so much.

- Ian, you're up next.

- Here we go.
- Thank you.

- Thank you, sir.
All right, Ian.

Tell us what you made.

- So I stuck with
the traditional idea

of deconstructing a pizza
with almost a fondue,

using Buffalo mozzarella,

tomato sauce
to go on top of it,

and then this
herbal breadstick,

which I made out of
pizza dough.

The herbal breadstick
has salami inside of it.

It also has peppered
Pecorino in there,

too, and different herbs.

- Oh, that's good.

- She likes this one.
- That's good.

It's really good.

Money, delicious.
- Thank you, thank you.

- The breadsticks,
it's just a work of art.

Nice presence of
the fresh tomato,

the salami,
the Buffalo mozzarella.

- Thank you, thank you.

- But it is a little
bit messy to eat

in a fine dining restaurant.

- Amanda, you're up next.

- For you, sir.

- An amazing work of art.

- Excuse me.

- Tell us what you
made, Amanda.

- For you, I've made a
deconstructed supreme pizza,

which I used mozzarella,
sausage, and pepperoni.

You have the jalapeño.

And I pickled it
to add a little acidity,

and a morel mushroom puree,
as well as tomato.

- Seasoned really, really well.
- Seasoned well.

- All right, thank you.

- You gave us
a lot of flavor here.

You gave us spice from
the pickled jalapeño.

You gave us texture
from the mushrooms.

And then we have,
like, this beautiful

caramelized pepperoni sausage.

Absolutely delicious
bite when you

encompass all of these
sauces and everything.

- Okay, thank you.

- When I think of
a deconstructed dish,

this is what I think of.

I got to find all the things
and construct it back myself.

- Those sauces look like
paintbrush from Michelangelo.

- Okay.
Thank you.

- Chefs,
three incredible dishes.

It's time for us to vote.

Daniele, let's start with you.

- My vote goes to--

Ian.

- Thank you very much.

- Your dish was packed
with all the flavor

that I look when I eat
a Margherita pizza.

- Thank you.

- Okay, Millie.
Tell us your favorite.

- The person that
gets my vote is--

Amanda.

- Thank you.

- This would be my idea of
something deconstructed,

how pizza was on
the plate, and I was

able to swirl,
pull it together,

and eat it in one bite.

You understood the challenge.

- Thank you.

- My vote goes to--

Amanda.

- Oh, congratulations.

- The flavors were amazing.

It just all came
together beautifully,

so congratulations.

- Thank you, thank you.

- Amanda, 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'm going to go prize.

- Ooh, we like prizes.

- I mean,
that's an awesome choice.

And honestly, it's what
I would have picked.

It's your very own
Lavazza espresso machine.

Ooh! Oh, nice.

Yes.

- You say coffee to a chef,
it's like

ding, ding, ding, ding, ding.

- Thank you so much.

- It's time for
the Final Dough Down.

- We want to see what chefs
of your exceptional caliber

can bring to
the world of pizza.

- We want you to
create an elevated,

super luxurious pizza

using
only the best ingredients.

- The pantry is stocked
with all the high-end hits

from saffron to caviar.

- Now, remember, pizza
isn't just for fine dining

chefs like yourselves.

It's for the people.

So today, we have a group of
fast-food fanatics joining us.

Do you think that fast-food
fanatics are going

to like your elevated pizzas?

- Let's hope so.

- That's the goal.

- You only have one hour.
Let's dough.

- These on the left.

Amanda, are
you cooking the lobster?

- I am going to.

- Yeah. Ha ha ha ha!

- Going into round two,
I have to make sure

that my pizza is perfect
because I definitely

have a target on my back.

- Chefs, question for you.

Is anybody using truffles?

Oh, Amanda.

- Is anyone using caviar?

Okay!

- Lobster, truffle, caviar,
I mean, what's going on?

- You said luxury.
That's what I think of.

You got to be expensive.

I'm planning on making
a fancier version

of fromage blanc pizza.

The high-end ingredients
are lobster,

two cheeses.

This is fontina cheese.

Black truffle, caviar.

How bad do I want to win it?
Bad.

In my mind,
I'm not competitive.

But in my heart, I am.

My spirit just takes over.

- Fancy stuff today.

- Oh, what kind of beef
are you using?

- I've got some Kobe beef
right here.

- Oh, nice.

- I didn't win
the first challenge.

I have to respect
the judge's decision.

I'm not sure that I 100% agree.

My strategy for this
round is to make a pizza

that's completely
different from a pizza

that anybody's seen.

I'm going to make a beef
tataki-style pizza

using A5 Japanese wagyu,

a cream cheese sauce
with soy and sour cream,

and make a ginger salad
to top off the pizza.

A5 wagyu is the top of
the top of beef.

It's got lovely marbling in it.

It's full of flavor.

It's very rich.

It basically comes
from special cattle

fed an amazing diet that allows
them to become much fattier

than American beef.

- Does he have that,
what is it, wagoo?

Wa-wa-wagyu?

- Wagoo, wagyu, at the end of
the day, if it's delicious,

it is for you.

Da-da da-da-da-da.

- Love it.

- It's actually the first
time I've ever made this dish,

which is a little bit daft.

But I feel pretty
good about this.

If I was lucky enough
to win, I think

that I would take
my kids to Italy

to show them all of the
regions that I love and adore.

And hopefully,
that will give them

an influence, too, for
their lives moving forwards.

Damn, it's hot in there.

- Thank you.

I don't have
a clue what Yoko is doing.

- She has sushi rice,
she has asparagus.

That's how I get motivated.

Do you think you have
a $10,000 plate, Amanda?

- I think a price tag
is a $10,000.

- I feel like we need
some pre-dinner c*ck.

- Here he go.
- What do you think?

- Are you going to
make more c*ck?

- Yeah, look at his face.

- What's he going to make?

- Wells, what special
drinks I'm getting?

- You ever been to Long Island?

- I asked what drink,
not what trip I will go.

- You're going to go on a
trip, buddy, I promise you.

- Thank you, my friend.

So what did you
make for Daniele?

- It's called a Long Island
Iced Tea, my friend.

- Oh, it's an iced tea.

- Chin-chin.

Take your time
with that one.

Is that any good?

- It's mine.
I don't share.

Mmm...!

This is what I was afraid of.

- What are you afraid of?

- My dough looks like
it overproofed a little.

- Then you get air bubbles.
- Yeah, and shape problems.

Keep tearing.

At this point, I am frustrated.

And if I don't get
my dough right,

I'll be in a lot of trouble.

1,000%, I'm worried.

We're going small size here.

Oh, wow.

Hey, Chefs.

A jury of fast-food
fanatics have arrived.

- Uh oh.

- Hi.

Remember,
they count for one vote.

- Oh, no.

- So I hope you all can
rise to the occasion.

- The pizza jury is definitely
an interesting surprise.

I feel like that could
be a loser for me,

because I don't know
whether they have

any respect for high-end
ingredients other

than a basic regular pizza.

- Hello, my beautiful jury.

- Hi.

- Has anyone ever
had truffles before?

- Like truffle fries.

- Would anybody else be,
like, completely

adverse to having caviar?

- I would try it.
Like, I'm not against it.

- You guys are
fast-food connoisseurs.

But you are very open-minded.
- Of course.

- This is good.

- After the first round,
Amanda did a great job.

So I would like to try
and win this round.

But I know she wants to too.
So--

- Absolutely, sir.

- We've also got a
stealth challenger down

at the end there, as well.

Yoko stays very, very quiet
in the back of the kitchen.

People like that can often
be fierce competitors too.

Do you have mizuno?
- Mizuno? No.

- Thank you.

I just have to put
my toppings on.

- So we have Yoko.

I just wonder if
I'm going to be

able to pick up Yoko's pizza.

And will we get
a lot of tip sag?

- Going to be a lot of flop.

- So I've got the
cream cheese soy

base and then
shiitake mushrooms,

chanterelles, too,
and asparagus.

And that's what
I'm baking blind.

And then afterwards, I'll be
putting the beef on top of it

and hoping that it's going
to just warm it up lightly.

- I feel like my dough,

it's a little more dense
than I want it to be.

Hope they appreciate
the flavor.

I believe I am
successful in my career

because I keep pushing myself.

It's rare for a Black
woman to be in fine dining,

because it's a
male-dominated industry.

But I have a great
support system

that keeps that fire
going for me,

even if someone
tries to put it out.

- I smell something burning.

DANIELE I think it's Ian pizza.

Looks like Ian
burned his pizza.

Oh, no.

- That's bad news.

- I got distracted,

and I didn't get to
the oven in time.

- He still has time left.

- I'm definitely
not going to serve

the burned pizza to anyone,

so I have to make more.

But I understand how
to work under pressure.

- We don't want that
delicious cut of meat

on top of a burned pizza.

It will not elevate
the flavor at all.

- Nope.

- I tell you, I'm getting
more excited about Yoko

pie over there.

I'm-- I think
that's very creative.

It's coming down to
the wire, if you will.

- Five minutes left, guys.

Cinque minuti.

- Amanda's shaving
the truffle. Whoo!

- I see Yoko's also
got truffles now.

- Oh!
- Yoko also puts some

truffle oil on her sushi pizza.

Can you have too much
truffle on a dish?

- I think you can.
- You can?

I think you can.

- One minute left, Chefs.
One minute.

She almost
dropped the pizza.

Oof.

This is my secret weapon.

Five, four,

three, two, one.

- Great job.
- Great job.

- Come on, bring it in.
You guys are amazing.

We've made three completely
different dishes.

I feel good about the
dish that I presented

versus my competitors,
but I have no idea which way

the judges are going to go.

- All right, Chefs.
Bring us your fancy pizzas.

Wow. My God.

Pretty.

Oh, I'm so excited.

Oh, my.

- Okay, Amanda,
tell us what you made.

- I made for you a take
on a fromage blanc,

which has a white cheese
sauce, pancetta,

caramelized onions, lobster,
caviar, and black truffles,

with a skosh of gold.

- Mm.

- It's cooked beautifully.

- Yeah, it's perfect,
nice and sweet.

- Thank you.

- Ian, tell us what you made.

- It's basically
an Asian-inspired pizza

with A5 Kobe beef, with
a cream cheese soy ponzu.

Then I made a micro-salad
that I put on the top.

There's some young ginger,
pea sprouts, pea shoots.

There's a little bit of
Fresno chili in there too,

just to give it a little pop.

I get a lot of pop.

- You get a lot of pop?
- I got a lot of pop.

- The dough has
a lot of flavor.

- Thank you.
- Nice and crispy,

nice texture.
- The wagyu

is cooked amazingly.
- Thank you.

- Yoko, tell us what you made.

- The scallops are cooked
absolutely perfectly.

They, like, melt in your mouth.

I'm very proud of you, how
you just pulled together

all of these flavors,
and actually turned it

into a slice of pizza.

- Thank you so much.
- Good job.

- That was just a slice
of heaven right there.

- Thank you.

- These three pizzas
were incredible,

and now, we have to
make a difficult decision.

So please head backstage,
and we'll see you soon.

- Thank you.
- Thank you.

Oh, wow.

- Very different,
all of them very different.

Very fine dining
vibes from all of them, though.

All right, what
do we think of Amanda's dish?

What a marriage of flavor.

You get
the sweetness of the lobster

and the sweetness
of the onions.

Would I have liked
to have a little bit

of crushed red pepper or
some type of spice on here?

- Yeah.
- Absolutely.

But for the most part,
the caviar

kind of brought it home.
- Yeah.

- I got to say, fontina with
lobster, it works beautifully.

The truffle earthiness bring
everything close to the sauce.

It's kind of amazing.

- Very rich.

- I thought it was really
rich, absolutely wonderful.

- Immediate flavor.

- The fromage blanc really,
like, soaked into that dough.

I really enjoyed that one.

- Ian's was the beef
ginger and asparagus.

What did everyone think?

- The beef was not the
most flavorful element.

- Between ginger and arugula,
these things hit you hard.

I think that it was definitely
a step

pushing the envelope, you know?

- On to Ian's pizza.

- It was just a very rich
from the meats

and pungent from the ginger.

But the brightness
of the arugula

and the crispness of the crust,
it was a good bite for me.

- Look how beautiful this
piece of wagyu A5 looks, right?

All this marbling,
beautifully seared.

Hiding a masterpiece
like that, to me,

is not very fine dining.
- Right.

- I do have to say
that soy sauce,

cream cheese, and sour cream?

Yeah.

Let's talk about Yoko's pie.

I absolutely
loved the scallops--

delicious, tender,
cooked perfectly.

Unfortunately,
I couldn't taste the scallop,

because it was
covered in truffle oil.

- One of the things that I
have a hard time with

with this is it's hard to eat.

But I will say,
Yoko's pizza is the one

that most resembles
what I would see

in three-star Michelin-rated...

- Yes.
- Restaurant.

- I couldn't help
but think it was just

sushi cut into a triangle.

This would be
my favorite role

if it were served at my
neighborhood sushi place.

- I don't think it eats
as a pizza,

but I do think it's very tasty.

- All right, guys, I know
who I'm going to vote for,

but I got to go
check on the jury

and see what they're thinking.

- See you in
a little bit, friend.

- Hello.
- Hello.

- All right, jury.

Let me see who you voted for.

Wow, okay.

Very interesting.

- You guys ready to
go face the music

and figure out
who's won this thing?

- Yes, absolutely.
- I am.

- Cheers.

Let's go.

- All right, Chefs.
The votes are in.

One of you has made
a $10,000 pizza.

You're going to find out
who is Best in Dough.

Remember, all three
of us have a vote,

and the jury represents
the fourth vote.

Whoever gets
the most votes wins.

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

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

I'll go first.

My vote goes to--

Yoko.

- Thank you so much.

- It was decadent and amazing.

And I loved every bite.

- Thank you so much.

- Okay, Millie.
Tell us your vote.

- All of you did
a wonderful job.

My vote goes to--

Amanda.

- Thank you.

- Your pizza was rich.

And that caviar
brought it home.

- Thank you, thank you.

- Okay, Daniele, my friend.

Please tell us your
favorite pizza of the night.

- All the three
pizza were amazing.

I understand why you guys cook
at the level that you are.

- Thank you.
- Thank you.

- My vote goes to--

Amanda.

- Wow, thank you.

- Lobster, caviar, truffle--

truly delicious.
- Thank you.

- Which means it officially
comes down to the jury.

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

Only one chef can
win their vote.

And the winner of
the jury vote is--

Amanda.

- I did it.
I did it.

Yoko,

Thank you so much.

- It was truly amazing.

I never saw something
like that being done.

I didn't win the
contest, but I'm really happy

to have this experience.

This competition pushed me
outside of my comfort zone.

I'm proud of what
I was able to do.

- That sauce, I mean, I would
have never thought to put

all those flavors together.
You're truly an expert.

As a trained chef,

this was a very
difficult challenge.

But cooking in the
Best in Dough kitchen

really stretched me and took me
in a new direction as a chef.

If I get invited back again,
I'll do a lot more practice.

- Thank you so much.

I am proud.

And I'm happy that
everything came together.

It's like my Super Bowl.

So I'm going to Disneyland.

- Well, we came, we saw,
we ate a lot of pizza,

and we've all gone
up a pant size.

And we loved
every second of it.

That's it for this season
of Best in Dough.