01x01 - Nonnas

[bunniefuu]

- At a time
when there seems to be

little agreement on anything,
there is one great unifier:

pizza.

That's why we gave pizza
its own show.

I can sit here all day
and tell you

how great
this show is gonna be,

but instead,
I'm gonna let you watch me

eat this delicious
slice of pizza.

So pizza is for everyone.

That's why every episode

has its own theme
with three epic pizza-makers

from all walks of life
battling it out.

- And I'm also on
the United States Pizza Team.

- Is that right?
- Yeah.

- I got that nice crispy booty
y'all are lookin' for.

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

- Exactly.
- I like to be bossy.

- I'm also very bossy.
- We can tell.

- Boom.

- Obviously,
we have amazing judges.

Chef and entrepreneur,
Millie Peartree.

- You gave such complexity.

You understood the assignment.
- Okay.

Award-winning
dough master, Bryan Ford.

- I love
the fermentation in this dough.

The silence says everything,
doesn't it?

- Deep-dish obsessed
food influencer, Eunji Kim.

- You have to think
about the dough and the crust

like a blanket.

We're gonna have to fight
over the last slice.

You've eaten two slices.

And from Naples, Italy,
our master pizza iolo,

Daniele Uditi.
- Whoa!

- Whoa, guys,
we're in for a treat!

Each ingredient, kiss my cheek.

Mwah.

- Pizza is for everyone,
not just the experts.

So we have a jury
of pizza-lovers.

- Oh, wow.
- Oh, my God.

- Look at her.
- This is so good.

This is
the secret ingredient.

Keeps it classy, you know?

And they help
decide the winner.

So it all comes down
to the juries, folks.

The jury vote goes to--

jury vote goes to--

jury vote goes--

- Oh!

And the winner
walks away with $10,000.

$10,000 goes to me!

I guess you could say

it's the best pizza party
in town.

Ooh, that looks
so good.

- I'm Wells Adams,
and this is Best in Dough.

Resetting.
Take it from the top.

- Guys, I think we got it.

This is, like, take 17.

I've had way too much pizza,

and someone
get me an antacid...

and maybe call my mom.

How are you lovely ladies
doing today?

Are you gonna teach me
some Italian later today?

- Sure.
- Sure.

- What do you want to know?
- All the bad words.

- I don't know
what it meant, but I liked it.

You like that?

- Today, three nonnas
will enter the pizza kitchen

to make me
an offer I can't refuse,

which of course is pizza.

They've got recipes
from the old country,

and they are ready to brawl.

- I'm Nonna Lina.

I make pizza 50 years.

The money don't make you happy.

The pizza make you happy,
always.

- I'm Nona Antoinette.

I make my dough with love.
I cook with love,

and I share my food with love.

We Italians love everybody
with food.

- I'm Nonna Carmela.

My children say I'm like
a hurricane in the kitchen.

Welcome to my kitchen.

Nonnas are
the best pizza-makers.

Even on a bad day,
nonnas know best.

Cheers to winning!

Today,
these nonnas from across Italy

will go head-to-head
in two rounds

of fierce pizza competition.

But only one
will leave with $10,000.

I'm America's grandson,
Wells Adams,

and this is Best in Dough.

Rolling.
Quiet on stage.

- This is a kitchen.

Wow.

Wow. Wow.

Look at these ovens.

- Wow.
- I feel like I'm in Italy.

- My beautiful nonnas.
- Ooh.

- Your pizza-making is an
art form perfected for decades.

But today, I want you to take
a walk on the wild side.

Nonnas, for your
first two challenges,

the Out of the Box challenge.

For your
Out of the Box challenge,

we want to see your take

on the hottest
social media trends in pizza.

You each have a tablet in
front of you, so flip it over.

- Oh, okay.
That's something new.

- Yeah?
- Pizza cones.

It's something that I've never
made before, that's for sure.

Are you kidding me?

- What did you get?

- How I can interpret it
is not your nonna's pizza.

Okay, so you're making
pizza nachos.

- This is not Italian.

- Don't get mad at me.
- Just making a statement.

- Lina?
- Uh-huh.

- You'll be making
a pizza cupcake.

Beau--no.

I no came to do this.
- Cupcakes.

- I'll do the other things.
They're gonna be beautiful.

You tell them
the top is special.

- So it's kind of
like a cupcake?

- No the cupcake--my specialty.

- So you're gonna do
your own thing?

- Yes.
- Okay.

I'll do over here.

- The winner of this challenge
will either take home a prize

or get an important advantage
for the final Dough Down

worth $10,000.
- Okay.

- I think I'm up
for the challenge.

- You have 45 minutes.
Let's dough.

- I have never heard or seen
any of these new pizza trends.

I didn't even know
there was a pizza trend.

But I have to make
nacho pizzas.

Nachos and pizzas shouldn't
even be in the same sentence.

I'm gonna put all
Italian ingredients,

and it's gonna look like
a nacho.

I think what can help me
win this competition

is that I make pizza
four to five times a week.

My husband and my son
built a pizza oven on a truck.

We get to spend time
with each other.

I'm here because
I want to prove to my son

that I'm the original nonna.

- Nonnas,
it's time to meet your judges.

- Hello.
- How are we doing?

- How are you, buddy?
- How are you?

Good to see you.
- Good to see you.

- Hi.
- Ciao, Bella.

- Bella! Hey!

- Ciao!

- Like everyone's grandma,

they are only doing
what they want to do.

- Honestly, I don't think you
can tell a grandma what to do.

- I mean, honestly,
they wouldn't be nonnas

if they did anything different.

- Yeah.
- So...

- Powdered sugar.

They're asking me
to make a cupcake,

and I refuse it.

No powdered sugar.

I'm 82 years old.

I do what I want all the time.

We'll do the job beautiful.

I learned to make pizza
when I came from Italy, 1957.

My mother's brother,
he had a pizzeria in Brooklyn,

and I worked in the restaurant
business a long time.

My family look like
the movie The Godfather.

No, no, no.
We no k*ll people, hey.

But you're gonna see
that it's gonna taste good.

Beautiful!

Okay. Perfect.

375. Perfect.

Mamma mia, beautiful!

- This is very heartwarming
for me because seeing

all Italian nonna cooking,
it reminds me of my childhood.

Like, I mean,
the first memory that you have

when you cook in the kitchen

is when your grandma is cooking

and the whole smell is around
all the house, all the rooms.

The first thing you want to go,
you want to go to the pot,

take a piece of bread, and just
dip it in what they're doing.

- Yeah, I'm Honduran.
A baleada makes me feel better,

which is a tortilla with beans.
- Mm-hmm.

- And, like, my grandma,
she taught me

how to make tortillas.
- Yeah.

If you can't make
a tortilla,

you have no business
being Honduran.

Like, make good tortillas, man.
That makes me feel good.

- What in the world
is a pizza cone?

The only cone I know
is an ice cream cone,

and that worries me a bit.

I am getting ready
to make my sauce.

It's Italian tomatoes, onion,
garlic, and good olive oil.

I never, never thought
that I would be here.

So, you know, for all of you,
it's never too late

to have your dream come true.

I have two grandchildren.

My granddaughter,
I'm teaching her how to make

the original pizza,

which is from Naples,
obviously.

Dough is like children.

You need lots of patience
with it.

Let's just say
the dough that I make at home

seems to be
a little more pliable.

It might've been maybe
different temperatures

that I let it raise at home,
but we'll make it work.

- I'm starting to get stressed
about the pizza cones.

I feel like there's too much
dough, and it's not gonna cook.

My anxiety's kicking in.

- I'm putting the cheese
on the pizza first.

It's so the cheese doesn't burn

before the pizza
has a chance to cook.

I will put
a fresh burrata in the middle

that will be like
the melted cheese,

and you can dip your nachos
into the cheese,

and then cut the pizza
into little triangles

to represent the chip.

I'm adding hot peppers
that my husband grows,

and I pickle them.

Okay.

- I'm a little bit worried
about the burrata being baked

because it's very watery.
- Yeah.

- All right.

- I think there might be some

pizza cones out of the fryer.

- Oh, yeah, I see one now.

- I want to get this guy out,
but he's fighting me.

I've never taken
a cooking class.

So I feel I'm the underdog
in this competition,

because the other nonnas

have been making pizzas
professionally

for a while.

- Nonnas!
So we got 20 minutes left!

20 minutes!

Nonna Antoinette,

she's putting the onion
already in there

and I hope
she's not burning them.

Yeah, yeah, yeah,
I think there's too much smoke

over there--
see, that's burning smoke.

Wow, that thing is hot.

I don't know what I'm
going to do, and I'm concerned.

- I think she has to restart.

- Okay.
- Uh-oh.

- Yeah, yeah, yeah.
There's too much smoke

over there--
see, that's burning smoke.

She has to restart.

- It was hotter
than I imagined.

So I have to start
my pizza sauce again.

I have to do this fast
because time is ticking.

- Nonna! 15 minutes left!

15 minutes!

- The confectioners' sugar,

that's what they put
normally, sugar, years ago,

but now we got a better sugar.

I feel great,
because I was the old one

and, you know, I compare to
the other two younger people.

I know better than them, 100%.

I finish. Wait.

- Those are already
being plated for us.

- Let me test them out.

- Nonna Lina is just eating--
- No, guys--yes.

Guys, you gotta taste--

you gotta taste
before serving, right?

- Perfect!
Hey, come on!

She wants to feed
the whole crew.

- Don't get dirty, man.
No problem.

- Hey, Ian.

Was it good?

- That's the power of pizza.
- Yeah.

- It brings community together,

but also brings nonna
and the camera crew together.

- Yeah, yeah, that's--
- She's feeding them.

Just a few more minutes.

I am putting some cheese

on the bottom
so it doesn't leak,

and then I put
just a little bit of sauce,

a little peppers for color.

It's the Italian flag,

green, red, and white
for the ricotta.

Bake it
for a few minutes in the oven.

I'm running out of time.

- Nonnas! Five minutes!

We have five minutes!
- You got it?

- I got it.
Thank you so much.

I'm rolling the salami

to make salami roses.

Now, hot honey.

- It's hot over here.

- 30 seconds, ladies!

- Whoo, 30 seconds.

- I'm gonna cut nachos
out of my pizza.

- I sweat over here.

- Five!
- Four, three, two, one!

- Whew.
- Thank God!

- Yes.

- Okay, nonnas,
bring us your pizza trends...

or whatever
you decided to make.

- All right, Antoinette,
tell us what trend you got

and what you made for us.

- The pizza cone.

A little
of my homemade tomato sauce,

a little bit ricotta
mixed with honey,

julienned hot sobrassada,

and some red and green peppers

because I wanted to recreate
the Italian flag.

- First and foremost,
I was concerned when I saw

the dough going on the cones.

I thought
you were gonna bake it.

- Oh.
- And as a baker,

I was like, "That dough
is not gonna be cooked.

I will not be able to eat it."

But when you went over
to that deep fryer,

I was like,
"Oh, I'm in for a treat."

This dough is nice.
It's crispy.

It's fried to perfection,
by the way.

Everything is
absolutely delicious.

- I'm a very classic guy,
but I like innovation.

- Yes.
- This feels like

I'm sitting in the streets
of Naples...

- Aw.
- And eating a pizza frita.

- Oh, thank you.

- Nonna Lina,
we asked you to do cupcakes,

and this is a little
kind of far from cupcakes.

What did you make for us?

- Little pizzetta with Nutella.

- You brought the water
from New York.

- Yeah, because the water
over here, it's different.

They don't know this.
I know.

I know.
- Wow.

- I absolutely loved it--
unbelievably delicious.

The dough has
a very nice air pocket.

It reminds me
of those montanarina

that you see sold in Naples

that you probably
very much know.

- Ah.
- One of my favorites.

- I know.

- Nonna Carmela.

- You asked me
to make a nacho pizza.

I took burrata,
I baked some of it

and then added
some olives, tomatoes,

everything you would have
in nachos

and turned it into a pizza.

- I have to say, I mean,
I know that this is pizza,

but it does look like
little tortilla chips.

Everything was delicious.

Everything was beautiful.

But when I think about nachos,

I'm thinking I want
a little bit more crunch,

and I wonder if the toppings
in the middle of the cheese

is a little bit too heavy.

I'm not getting that real nacho
crunch that I was expecting.

- I get it, I get it.

It's supposed to stand up.

- Nonnas, I was a little
worried about this challenge.

But I'm thoroughly impressed.

Bryan, you're gonna start.
Who is your favorite?

- Oh, man, I gotta go first.
- Mm-hmm.

My favorite was...

Antoinette.

- Thank you.

- Nonna Lina, you didn't
really follow the trend.

But I'm terrified not to vote
for you, so you have my vote.

Oh, thank you.

- All right, Daniele.
- My favorite was...

Nona Antoinette.
- Oh, thank you.

- I loved how you brought
the Italian flag

on a pizza trend
like a pizza cone.

You made me proud.

- Thank you, Chef.
- Congratulations, Antoinette.

Brava, brava.

- You win the first challenge,
which means you have a choice:

either an advantage
for the next challenge,

or you can take home
an amazing prize

fit for a nonna.

- I'll take the advantage.

- Ooh.
- I want to go all the way.

I'm here.
I'm proud to be here.

It's a dream come true for me.

I was the underdog
and now I am the winner

of the round one challenge
and I'm just gonna go for it.

It's going to be all
or nothing.

I have to go all the way.
- All right, good choice.

Before we find out
what your advantage is,

let's find out your challenge
for the Final Dough Down.

- You all come from
different regions of Italia

and each has
its own pizza identity.

We want you to create a pizza

that represents your region,

and that proves why you
should be Best in Dough.

- You only have
1 hour and 15 minutes.

However, Antoinette,
you have an advantage.

It's extra time.

That means you get
an additional 10 minutes

of cook time.

- All right.
- One last thing--

pizza, it's for the people.

So six Italians
of all ages will give

their verdict on your pies.

We call them the jury.

They have one vote,
just like us,

but their vote
carries more weight.

If there's a tie,
their vote decides the winner.

- Wow.

- Let's get cooking.
It's dough time.

And we're off.

They gotta stay by their
stations and try to be quiet.

- Ah, that's okay.
Ah, beautiful.

- I don't think
that's gonna happen.

Tomorrow, I sleep all day.

- I am so thankful
that I took the advantage,

and that the advantage
was 10 extra minutes

because my pizza
has four layers.

This is a white pizza.

It's a potato, pancetta pizza

with caramelized onion
and fontina.

It's made from ingredients
that every root cellar

in my small town would have.

Growing up
in the region of Naples,

you learn about pizza
very, very young.

I started helping
my grandmother

as far as five years old.

In my area, we made
our pizza more rectangular,

not round, because big family,
you get more servings.

Okay.

- Five, four...

Three, two, one.

- Let's go, everybody!
- Let's go!

- Ay, Mamma mia.

Nonna Lina.

She took a few extra seconds
to be disgruntled with us.

I'm making a Calabrese pizza,

which is the region of my town.

It's a fishing town.

I'm from Calabria.

My town was very poor.

My dad would go fishing
and would come home

with a couple of pounds
of fish.

That was his pay.

There was no money
because it was after the w*r,

and it was just such
a poor time in Italy.

We left in 1958 to make money.

This is the pizza
that inspired my son

to start his pizza business,

and they call it
The Nonna, which is me.

My hometown pizza
has hot peppers,

anchovies, and capers on it.

Not many people like anchovies.

- Nonna Carmela
comes from Calabria.

So you are in for spicy food.

- It's gonna really
punch us in the face.

- I'm scared that
they're all gonna punch me

in the face at some point.

She's now inspecting
her tomatoes.

Nonna Lina--
- She's stealing tomatoes

from Nonna Carmela.

- Taking
Nonna Carmela's tomatoes.

- Oh, man,
Nonna Lina ain't playing.

- I need to address
this tomato situation.

- Yeah.
- So I'm gonna go

take care of it.
- All right, awesome.

- Tomato-gate.

- This is one of
the most amazing things

I've ever seen in my life.

- I need to address
something first.

We need to give the tomato
back to Nonna Carmela.

- We saw take you one tomato
from Nonna Carmela.

- I don't mind.

- We need
to be fair to everybody.

- Okay, this...

No, no, no.

We need to give this tomato
back to Nonna Carmela.

- It's fine.
Really, it's fine.

- Oh, the train
is completely off the tracks.

- What's in the can?

Nonna Antoinette
actually has canned potatoes?

- Canned potatoes?

Oh, not excited
about that though.

- Yeah, I know.

Normally,
I would boil my own potatoes.

But because
the competition is timed,

I'm using the canned potatoes,

which my grandmother
just turned over in her grave.

- Nonna Lina!

What kind of pizza
are you making?

- The pizza--
the one of nonna pizza.

Nonna Pizza:

tomatoes, basil, Gaeta olives,

capers, garlic, olive oil,

few ingredients that you know
how to make the pizza

taste so good, better than
very expensive pizza.

That's my opinion.

You do like this
when you put oregano--

very important.

Smell.

- Ah!

- Carmela, is that cheese
you're putting on there?

- There's not a lot of cheese
on this pizza.

They didn't have a lot
of money, my parents--

very little cheese.

My mother always taught me
that when you make dough,

you have to bless it

'cause you're asking God
to help it grow,

and that's what
I'm teaching my grandchildren.

- Carmela is very focused.
I love that.

She came back fiery.
I like it.

Yeah, she did, she did.

- They're gonna go in the oven.

400 degrees, 30 minutes.

Oh, look at them.

- Nonnas!

The jury is arriving!

Those six people have one vote
so you gotta impress them.

The jury makes me nervous.

But I may have a chance
of winning over the jury

with the flavors
of my region of Italy.

- Hello.

- Hi.
- Hello.

The voice of the people.

You're all Italian, correct?
- Yes.

- As someone
that is from Italy,

what are some misconceptions?

- We don't drink wine from
bottles that look like this.

- I'm gonna take these,
because I am embarrassed

and the art department's
gonna hear about it!

Art department!

Oh,, I charred it.

- She got one side burned.
- Ah, yeah, no, yeah.

I see.
- Oh, no.

- I hope
she's gonna be okay.

- Oh, my goodness.

Antoinette, not again.

- I'm sorry.
I made a mistake.

- She's making another one.
- She's making another one,

okay, good.
- I'm upset.

Oh, yeah.
I'm not showing that one.

That's not going anywhere.

Knowing that
that clock is ticking,

I'm worried
I have to step it up.

I'm sweating.

Ten minutes left!

I am so proud
of what I did.

I think
I did a pretty good job.

- Let me see.

I felt it was
a little too white,

so I used a blowtorch just to
give it a little bit of color.

- The bottom,
they're not too cooked.

- No, I'm gonna put them
in that forno a few minutes.

- Nonna Antoinette,
is everything all right?

- Eh, it could be better.

- Nonna Carmela.

- Don't bother me, I'm busy!

- I think that's the cue
for you to just--

- I'll zip it.
- Yeah.

Yeah, it's good.

- Five...
- Four, three, two, one!

- Hands up!
- Whoa!

- Hey.

- Great job.
- Nonnas, bring us your pizzas.

Beautiful.

- I can't.
- Oh, my God.

- Oh.

Ah.

- Oh, my goodness.

- I'm starting with the one
right in front of me.

- We asked you to make pizzas
that proves your region

of Italy is the best.

Lina,
why don't you get us started?

The pizza dough, normal dough--

like, you know, the bread,

and then olives,
fresh tomatoes, capers,

fresh garlic, olive oil.

She mixes them together
and put them in the oven.

It was delicious.
That's the pizza you eat.

- Thank you, Lina.
- You're welcome.

Thank you.

- Carmela,
tell us what you made.

- I made a pizza from my
region, which is Calabria--

anchovies, capers,
hot Calabrian peppers,

fresh tomato,
lots of oregano, and basil.

Oh, and pecorino Romano
to top it off.

- It looks delicious.
- Thank you.

- And finally, Antoinette,
tell us what you made.

- I made a potato and pancetta

with caramelized onions
and fontina cheese--

could be called
a dinner from my area.

You know, people are not rich,

so they make
the best that they can

with what they have.

- These all look amazing,
ladies.

We've got
a tough decision ahead of us.

Why don't you all
head backstage?

We'll have you come back
in a little bit, okay?

- Okay.
- We're gonna leave now.

- She said
that she wants to relax.

She's very glad that
she is about to leave.

She wants to slap me.

Now I'm scared
to judge the pizza.

- Oh, my goodness.
After all the work,

we're gonna need
to have a glass of wine.

- All right, guys, let's eat,
then we'll slap you later.

Let's do it.

Let's start
with Lina's pie.

- All right.
You want me to give a plate?

- The first thing
I'm looking at when I eat pizza

is the bottom.
- Mm-hmm.

It tells me
how it was cooked,

how long it was cooked for--
is it even cooked?

And to answer those questions,
this is not cooked.

Unfortunately, this is just
a complete disappointment.

The treatment that
she did with the tomatoes,

I like that you can
still taste the moisture

and the tomato and the basil
that she put underneath

gives it a very good herbal
note, so I will give her that.

It is
a beautiful-looking pizza.

- Yes. Visually,

it got me very excited.
- Yeah.

- But I was expecting
a Neapolitan slap

like she wanted to give me
right away.

- Right.
- It's a shy pizza.

- So why do you guys
think about Lina's pizza?

- This is essentially
focaccia bread...

- Mm-hmm.
- With extra toppings on it.

But you know what?
I love focaccia bread.

It is so fluffy.

- Not enough topping though.

- I tasted the capers,
which I like.

- Yeah, the capers.
- I appreciate that.

Carmela's
had capers as well.

I could definitely taste

the anchovies on Carmela's.

Oh, absolutely.

- They added
a nice salty note to it,

I thought was really delicious,
and her crust is nice and thin.

Carmela's pizza--

the anchovies are very bright,
but really, really good.

And the dough itself
has a nice char flavor as well.

You can taste
the difference in a pizza

that was cooked
in a wood-fired oven.

You literally get

a smoky little charred flavor

on the dough that balances
all that salt out.

- This pizza screams
Southern Italy.

I will say I don't know if I'm
a fan with cheese and pecorino

with this already
saltiness on the pizza.

- If you don't like salt,
you would not like this.

I happen to love
everything savory.

- It's on the edge.
- So it's great.

Last but not least,
let's try Antoinette's pie.

This is a straight-up meal.

Can't get it in my mouth.

- Honestly,
the perfect type of cheese

that I'd want in this bite.

It's amazing because
of all the different textures

that you're getting;
you're getting

a very crispy crust,

soft onions,
and soft potatoes,

and then you have
crispy meat on top.

It's great.

- When a pizza is a meal,
what do we mean by that?

It will give you energy
for the whole day

before going to work
into the field,

'cause she comes
from the countryside.

The dough
is beautifully fermented

To have no flop with that
amount of ingredients

is very special.

The potatoes are not crispy.
- Yeah.

- But overall, it's very good.

- I have to kind of
disagree with you

on your take on the potatoes.

I know you wanted them crispy,

but I kind of like them
like this.

It's almost creamy.
- Yeah.

- I mean,
I'm gonna be the only

lonely Italian
disagreeing here.

- You're gonna get slapped
by another nonna.

- Oh, my God.
I'm making some enemies today.

- It reminded me of what
I used to eat after school.

I would just buy
a slice of pizza

and not go home for lunch,
so this...

- It definitely reminds me
very much of my nonna.

I guess it kind of pulls
on your heartstrings a bit.

- Yeah.
- All right, guys.

We've had three amazing pizzas,
but I gotta go see

what the jury thinks,
all right?

- Sounds good.

- We're the East Coast Nonnas.
- East Coast Nonnas.

- Where's the wine?

- The wine.

- My pizza jury.
- Hey.

- Hello, hello.

- So the nonnas
hit it out of the park?

- They did not disappoint.

These Nonnas know
what they're doing.

Yeah?

- All right, guys.
Let me see your votes.

Wow.
Well, we have a clear winner.

Thank you, guys.

Well, the votes are in.

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

Remember, there are four votes:
all three judges and the jury.

Whoever gets the most votes
is the winner.

In the event
of a two-to-two tie,

the pizza-maker
that won the jury vote wins.

- Bryan...
- Huh?

You're up first.

- Who you voting for?

- My vote goes to...

- Ay.

- You're k*lling us here.

- Nona Carmela.
- Thank you.

- I'll go next.

Even though they were all
fantastic, my vote goes to...

Nonna Antoinette.

- Thank you.

- Daniele.
- First of all,

I thank you
for bringing me back

to my childhood
in Southern Italy.

But unfortunately,
I have to choose one,

and my vote goes to...

Nonna Carmela.

Your pizza brought me
on the river of Italy.

- Thank you.

- So it all comes down
to the jury.

Pizza's for the people,
and the people have spoken.

The jury vote goes to...

Antoinette.

- What?

The jury tips the scales.

Congrats, Antoinette.

- Thank you, guys!

I am speechless.

You know when you see fireworks

and you hear the "ahhh"
and then boom?

That's me inside.

- I'm kind of surprised
I didn't win.

But I'm really proud
of myself,

and I know
I'm going home happy.

- I never thought I'd lose.
- I didn't either.

- My pizza taste better
than the other two.

Hey!

I'm so proud
of everything I do today.

I never forget all of my life.

- I am so thankful
and so proud.

You never know when
your dreams can come true.

Look at us.
We're nonnas.

Still, our dream came true.

- Up next,
three pizza influencers

are primed and ready
to strike a pose.

They're taking their pizzas
off the internet

and into the kitchen to fight
for the ultimate verification:

the title of Best in Dough.

- I'm digging
what you got on, girl.

- Thank you. You know.

- But, see, now, you don't
have on the pizza Crocs.

- I know.
- I got it covered.

- Thank you!
- I got it covered.

That's
what I'm talking about.

- You don't want to miss this.