01x03 - Smoking the Competition

[bunniefuu]

Guys, stand by to enter.

Hey, good luck,
good luck, good luck.

- Órale.

I'm excited
about the look of it.

- Pitmasters, my name's Wells.
I'm the host of this thing.

- I'm Dwayne, but they
call me Big Daddy.

You only get that
three times a day,

if you're married,
twice a day,

and if you got a jealous
girlfriend, once a day,

'cause she's not
going to like you going

around calling me Big Daddy.

- Yeah, I don't
know if I'm going

to call you Big Daddy today,
but we'll see what happens.

- I'm Adrian.
They call me Brisket.

- All right, Brisket,
Big Daddy.

What do they call you?
- They call me Joerilla.

- Do I get a nickname
at the end of this thing?

- Yeah, you get called
Wells the Money Man.

Hey.

Today is all about
smoking the competition.

We have three
pizza-making pitmasters

from different corners
of the country,

stepping into the kitchen,
here to showcase their style

and bring home the bacon.

These barbecue bosses will
battle it out over two rounds.

- You got to understand the
sweet meat of the corn, baby.

They'll have to impress
the judges...

- That's a salt b*mb,
baby, the good kind.

And win over
a jury of barbecue lovers.

- This is a very
different, unique taste.

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

- $10,000!

And the title
of Best in Dough.

My name is
Dwayne "Big Daddy" Thompson,

and I sauce like a boss.

I smoke meat
every chance I get.

The Big Daddy in the kitchen
and creating pizza

that nobody else
has thought up.

What I'm most worried
about in this competition

is how long it's going to take
the check to cash.

My name is Joe,
aka Joerilla.

I'm from Rancho
Santa Margarita, California.

And I'm a live fire master.

My family has a pizza business
back East in New York

called Mama Lucia's.

I am equal parts pitmaster,
equal parts pizza.

Both worlds have collided.

I'm Adrian Davila.
I'm from Seguin, Texas.

And I'm a third-generation
barbecue pitmaster.

I love to cook
Tex-Mex barbecue.

I'm the perfect pizza maker
to take down the competition

because I make pizza
all the time.

It's my wife's favorite dish.

My food should exude
char, fire, smoke.

Any of those things, I'm really
trying to bring to the party.

These barbecue bosses
will stop at nothing

to prove their grilled-up pies

are worthy
of the $10,000 prize.

Wells Adams is my name,
and grilling's my game.

This is Best in Dough.

All right, picture's up.

Quiet, please.
- Rolling.

- Oh, my God.
- Yeah.

- Barbie Dream House
meet steroids.

- Goose bumps are present.

- My, my, my.
Can I take this to my house?

- I can't believe we've got
three amazing pitmasters

in our kitchen.

Let's get right into it.

We call the first round
of this competition

the Out of the Box Challenge.

You know what I love
most about barbecue?

It's the sides.

The sides never get to be
the main attraction

until today.

For your
Out of the Box Challenge,

we're taking away
your beloved barbecue meats.

We're challenging you
to create a pizza

inspired by
your favorite barbecue sides.

- Easier said than done.

I'm a pitmaster.

For me,
it's all about the meat.

I could lose the sides.

Definitely
out of my comfort zone.

Those meats that
you've got going in the smoker

right out there,

they got to wait
till round two, unfortunately.

Wow.

The winner
of this challenge

will either take home a prize
or get an advantage

in the Final Dough Down.

So you guys ready?
- Yeah.

- I'm ready.
- I'm pumped.

- You have 45 minutes.
Let's dough!

- Oh, got me some baked beans,
some black beans.

My favorite barbecue side dish
is baked beans.

How do you put wet baked beans
on a pizza dough?

We'll find out, I guess.

- Dwayne.
- Yeah.

- What in the heck are we doing
here on a pizza competition?

We're meat guys,
we're pit guys.

- I see pizza as good food,
just good food, good fun.

So it's just like
making a sandwich

out of your favorite side.

I'm making a barbecue Cajun
Southwest baked bean pizza.

So we're talking
about ground beef,

sausage, corn, peppers, onion.

And being from New Orleans,

I've got to get some
of this Cajun flavor in--

a little sweet
with a little heat,

grabbing all sides of
your cheek and your palate

on your tongue having fun.

It may not be the cutest
baby in the bunch,

but it's going to
be the most tasty.

Oh, yeah, love it,
love it, love it.

- Hey, pitmasters.
- Yo, yo.

- Please meet your judges.
- Uh-oh.

- Hi, guys.

Very excited
for something good today.

- Excited to see you, Chef.
- Thank you for being here.

But, you know, the kitchen
has our attention,

but we'd love to see you soon.

- Brisket, Big Daddy,
and Joerilla--I love it.

- Do you have any nicknames
in the kitchen?

- Me?
- Mm-hmm.

Chef.

Everybody around my way.

How's it
going over there, gents?

- All right, brother.

I'm trying to get
that corn cooked.

And I'm going to make a
Alfredo sauce to go under it.

So that's, like,
the pizza element, right?

For this challenge,
I'm going to do

my Mexican street corn
in a cup pizza

with cooked corn,
Alfredo sauce,

salt, lime, chili powder.

It's going to end up
right back there--

you know, make it really sour.

Corn and Mexican cooking--

it is fully immersed
in the culture.

I'm a third-generation
pitmaster.

My grandfather opened his own
barbecue restaurant in 1959.

63 years later,
we still are operating it.

I was just always
immersed in food.

Well, I stuck to what I know.

Joe, what are you doing?

- Doing a cream-corn-inspired
side dish.

What are you doing?

Mexican street corn

is what we're doing over here.
- Come on.

- What is a side dish
without corn?

- Why are you all using corn?

Y'all just trying to copy,
make it easier?

What's going on?

- How do we get on
the same page as this, Joe?

Come on, Joe, what's
going on here?

- Adrian...

Ay.

- Whatever they said,
let's make it happen.

- Bring it on.
Mine just has to be better.

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

- Hey, Joe, what are
you making for us?

- I'm doing a Mexican
street corn-inspired pizza.

I'm using garlic,
shallots, Fresno chilies,

and jalapeño chilies.

I'm going to finish all that
with some fresh cilantro,

lime juice, and lime zest.

I'm topping it
with pancetta,

so we get some nice salty
pork elements in there

to lift all the flavor.

At this point, I'm most
worried about Adrian

because he's doing
the same style pizza as me.

So I need to make
mine stand out.

Battle of the street corn.
That's scaring me.

- Big Daddy.
- Yo, yo.

- You have a pan with literally
every ingredient

we have
in the kitchen over there.

- Hey, man, look at my side.

Do I look like I leave
anything to chance?

- If it ain't big,
it ain't me, baby.

I'm a self-taught chef.

I started cooking
at a young age.

My mom was working two jobs.

So I started making
breakfast some mornings.

As I got older,
I started experimenting

more and more in the kitchen.

One of my first jobs
was at Domino's Pizza.

That's where my love
for making pizzas came from.

Feeling great, feeling great,
feeling great.

The flour clumped up,

and I can't work it out.

I'm going to have to dump this.

My Alfredo sauce is like
the base of the pizza.

It's very important
to get it perfect.

Got to start all over again.

It's not good.

- Adrian, what happened
with that sauce over there?

- It thickened too much,
and it clumped up.

- So you're restarting it
right now?

Feeling the heat over there.

Joe, how's that dough?
- Dough feels amazing.

I'm really, really
happy with it.

I put a little buckwheat
in here.

- Buckwheat?
He's coming in artisanal.

- I seasoned it with a little
bit of honey as well.

My secret to making
pizza dough

is that I sneak in a little
bit of buckwheat flour

for a little bit of nuttiness.

- A lot of flavor
might be coming from that

pizza dough over there.
- Yeah.

- I've been making
pizzas my whole life.

I grew up
in the pizza industry.

My father's a pizza chef.

- This isn't
the Pitmasters episode.

You're not supposed to be here.

- I do more live fire
than pizza,

so I'm technically a pitmaster.

I'm a part of three
generations,

and I'm right in the middle,

so super important
that I represent

for the two generations
on either side of me.

- 15 minutes left, guys, 15.

- As I shape the dough,

I'm thinking about how
it's going to hold up.

I'm also thinking, what can
I do to where it fit better

as it cooks in the oven?

So we're going to see
how this is going to work out.

- 'Cause Big Daddy is
having serious issues

stretching his dough out.

I'm not sure what he's going
to end up doing.

- My secret to
making pizza dough--

I don't have one.

We're actually going
to a nice pizza boat here.

- Never heard
of a pizza boat before.

- So it has a
different shape to it

'cause I want it to hold
the ingredients.

Real confident in what these
beans are going to taste like,

'cause I cook them
all the time.

But the name of the
show is Best in Dough,

not "Best in Toppings."

I'm a little nervous.

- Hey, pitmasters,
you got 5 minutes.

- I never thought
I'd be stressed out up here,

but Big Daddy's--
I'm very, very stressed out.

- I'm worried.

That pizza, minimum, is going
to take, like, 10 to 15 minutes

to cook.
- Yeah.

- This is not going
to be enough time

to cook all the way through,
but hopefully

the toppings take me past
what the dough looks like.

- Don't count me out,
come me in.

- You know what?
Big Daddy is in big trouble.

- I'm really kind
of feeling nervous

and feeling a little rushed,
and I'm trying to figure out,

how do I finish this,

and how do I make it
to the end of this round?

- Hey guys, we got one minute.

- One minute.
- One minute remaining.

I don't know if Big Daddy's
going to finish.

- Go, Big Daddy,
let's go, Big Daddy, push.

- Oh, my God!
- Oh!

Five, four, three,

two, one.

- Awesome.
- Whew.

- How you feeling?

- I'm not feeling good at all,
but I feel like I made it.

- All right, pitmasters,
bring us your pies.

- All right.
- Oh, okay.

- Okay.

All right, Adrian,
we'll start with you.

Tell us the side
you're inspired by

and tell us what you made.

- My inspiration was a Mexican
street corn, copa de elote.

It's really meant to be
traditional corn, cilantro,

chili powder, salt,
and an Alfredo sauce.

- Ooh.

Really creamy.

- There's a nice
salty kick there.

And there's a little spice that
kind of kicked me a little bit.

Made my jaw, like, kind
of tense up a little bit,

but it was--
- Yeah.

It's really meant to take your
taste buds all different ways.

- Definitely the toppings
are pleasant.

- Thank you.
- The flavors of this corn...

- Uh-huh.
- Elote...

- Yes, sir.
- It's spectacular.

- Thank you.

It's like
I'm on the street in Mexico

with my wife, and I'm enjoying
elote callejero.

Love the Alfredo sauce.
It's not overpowering.

The sweetness
of the corn comes through.

But bottom, the undercarriage
was a little bit less cooked...

but, overall, great job.

- Thank you.

- Okay, Joe, tell us what side
you were inspired by

and what pizza you made for us.

- I was inspired
by creamed corn,

but I did the influence
of a Mexican street corn.

There's some Italian influence
in there as well.

There are corn niblets
themselves,

roasted shallots,
roasted garlic,

some Fresno chilies,
and jalapeño.

And then I finished it
with some fresh cilantro,

lime zest, and lime juice.

- Mmm.

Mmm.

- I love the fermentation
in this dough.

I got to go straight for that.
- Thank you, sir.

- I can see
the buckwheat there.

You can see the air pockets,

but I'm not getting a punch
from it.

Being a Mexican street corn,
I'm not getting a spice

or a limón or a salt element
that really stands out to me.

But, overall,
it's pretty balanced.

- Thank you.

- This dough, to me,
is the most complex.

- Ah...

- It's just got
a lot of flavor,

almost more
than the pizza does.

Bravo on this crust.

This is like something
I haven't had yet.

- Thank you so much.

- Okay, Dwayne, Big Daddy,

tell us the side
that you're inspired by

and what you made for us.

- My pizza is inspired
by my world-famous

Southwest baked bean dish.

It's baked beans,
plenty of meats and spices,

herbs, a lot of cheese,

and my world-famous
barbecue sauce.

- Big Daddy.
- Yes, sir.

Damn!

Thank you, Chef,
I didn't expect that.

- Looking at you
on your station,

you were all over the place.

You came back
with so many ingredients.

I was very worried to see
that dough going

into the oven last minute,
but, man, you delivered.

These are world-famous
for a reason.

Great job.
- Thank you, Chef.

- That's a salt b*mb,
baby, the good kind.

Yeah.

- There is definitely
something special

happening here right now.

That mouthful, a balance
of textures--crunchy, crispy.

You've got a little bit
of softness from the beans.

Unfortunately, the dough
is a little bit disappointing.

I think that you
baked it way too late.

- Hopefully if you allow me
the opportunity,

I'll make it up to you
in the next round.

- All right, guys, we've had
three amazing pizzas.

It's time for us to vote.

I'll go first.

My vote goes to...

Joe.

- Thank you so much.

Bryan, you're up next.

- And my vote goes to...

Adrian.

- Thank you, Chef.
Appreciate that.

- All right,
Daniele, you're up.

- And my vote goes to...

Adrian.

Oh-h*-h*-h*.

- Wow.
Did not expect that at all.

- Adrian, well done.

You won
the Battle of the Sides.

So, as the winner,
you have a decision to make.

You get to choose
between a prize

or an advantage
in the second round.

- Advantage.

I'll take any advantage
I can get over these guys.

- All right, good call.

Adrian, before I reveal
your advantage,

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

- The challenge is tailored
to what you do best--

barbecue and pizza.

We want to see you drive home
your style with a pie

that feature
your beloved meats.

- This is your moment
to show us what you got.

Your meats have been on the
smoker for hours, all right.

So make sure you lay it
all on the line.

- You only have one hour.

However, Adrian,
you have an advantage.

It's the head start.

One of your competitors

will have to wait three minutes
before starting,

and the other will have
to wait six minutes.

Brisket, what's it going to be?

- Three minutes, six minutes.

- Okay.
- Heard that.

- Oh, and one more thing--
pizza is for the people.

You have to impress
six other people,

from BBQ fanatics
to straight-up pizza freaks.

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

but that vote carries
a little more weight.

If there's a tie,
they determine the winner.

What?

- All right, let's dough it.
Adrian, your time starts now.

Big Daddy, Joe, please go wait
at your cook stations.

- It's on.

I won the round.
Who would have known?

Who would have thunk?

But against this caliber
of competition...

- Six minutes, Big Daddy,
you're on.

Any seconds
that I can have extra

will definitely be
to my advantage.

I'm gonna start
with a chimichurri.

- Nice.

- Heading into round two,

I'm way more confident

because now we're moving on
to the meat.

Órale.

If you're looking,
you ain't cooking.

I'm choosing lamb.

And I'm going to marinate
that simple--

rosemary, thyme,
garlic, paprika, oregano.

I want to win $10,000

because we need more cows
at the ranch.

We're trying to get
some replacement h*ifers.

And that's what I would do
with the money.

I hope I have enough chorizo.

- Ooh, chorizo.
- Chorizo.

- Okay.

Adrian, I see bell pepper.
I see onion.

And now I see chorizo.

What are you thinking?

- Lamb and chorizo pizza--

smoked mozzarella,
a simple pickled onion.

Instead of pizza sauce
in the bottom,

I'm going to use
my barbecue sauce.

- Wow.
- I'm hungry, man.

- That's brisket.
- Whoo!

- Three, two, one.
- Go for it, Joseph.

- Thank you.

- Hey, Big Daddy, what's it
like to not be able to cook?

- Longest six minutes
of my life.

- Check out this pork belly.

Ooh, the way I marinated
my pork belly

was with a ton
of black garlic and beer.

It turns the meat
into something magical.

Man, that was perfect.

It's like molasses
meets balsamic meets soy--

tremendous amount of flavor.

I want to show the judges
everything that I got.

Let's go.

- Hey, Joe, what
are you smoking?

- I'm slow-smoking
some pork belly.

I'm known for my pork belly.

On the bottom is going to be a
sweet-potato mascarpone puree.

On top is going to be
a salsa criolla.

And then a black-garlic oil
to paint on the pizza dough

as I grill it.

- I can't even think
of that many things.

I got to say--
I'm very excited for Joe pie.

All those flavors, to me,
as a chef, they make sense.

- Yeah.
- I got to be ambitious.

If I win, the $10,000
goes straight to the kids.

Two teenage boys
are extremely expensive,

so that'll be gone
in a heartbeat.

Just got done
with my salsa criolla.

All these flavors
are just going to marinate.

Three, two, one.

You're in the game,
Big Daddy.

- Go, Big Daddy.

- Heading into round two,
I'm feeling good about myself.

Bring it on, baby.
Bring it on.

Big Daddy,
you surprised me

with deliciousness
on the first round.

I hope you're going to deliver
in the second round.

And that dough must
be crispy, my friend.

- I hope that I deliver,
but they put me in my element.

I got smoke outside, baby!

$10,000!

In my first round, I didn't
cook my dough long enough,

but I'm not going to make
that mistake this round.

I got to go get my meat.

I have been grilling meat

since people
could trust me near a fire.

Being a pitmaster

that's originally
from New Orleans, Louisiana,

one of my goals
is to teach people

that New Orleans is known
for Cajun cuisine

and chefs everywhere.

But we can really barbecue.

Big Daddy's
in the building, baby!

- What kind of meat
are you smoking there?

- I've decided today to combine
the land and sea.

The pork and the salmon
shall come together.

- Salmon?
- And they shall make

your mouth have things
that it's never had before.

- That's an interesting combo.

He's playing
surf and turf, for sure.

But I never paired
salmon with pork.

- The secret is in the sauce.

One of the things
I'm known for

is my world-famous
barbecue sauce,

and I put it
in everything that I cook.

It's going to take pork
and my salmon,

bring them together
in holy matrimony...

and feel like it's been cooked
in the same pot.

I'm coming together with it,
baby, coming together with It.

Oh, my God.

I have the meat that
just may win it, baby.

Well, I've learned
it's couple great things

that go with smoked meat.
- What's that?

- Good vegetables.

On my pizza, I'm making
a melody of onions and peppers

and broccoli
with some sautéed pickles.

He's putting pickles
in the pot--

pickles.

- I love to hear you laugh.

What's the last time you
had a nice pork sandwich

that didn't put a pickle on it?

You can thank me later.

- I mean, listen,
you're absolutely right.

- Guys, 45 minutes!

45 minutes.

- Relinquish the cowbell.
Relinquish the cowbell.

- Medium rare.

Look at that
perfect medium rare there.

I mean, that's just--
- Oh, my God.

- He just put it there
to tease me.

- Big Daddy, tell me,
all right?

- Oh, my God.

Adrian's known for his lamb,

and it's intimidating,
but I'm extremely competitive.

Big Daddy, give that a try.

I've been training martial arts
my entire life.

I have a black belt

in Gracie Barra
Brazilian Jiu-Jitsu.

I'm extremely confident
that this round--

I got it.

- Ah, beautiful.
- Okay.

- So what do you guys
think of Joe's meat?

- It was actually great.
- Wow.

- Are you guys worried or what?

- I said it was great.

I didn't say
it was mind-blowing.

- I know I set myself up
for that one, so...

- Pitmasters!
- Yes, sir.

- The jury has arrived.

And they are not messing
around.

Look at them over there.
- We see, we see, we see.

Remember, they'll eat
and judge your pies.

Together, they have one vote.

So make sure things don't go
up in smoke, okay?

- How y'all doing?

I love this. When I'm
in barbecue competitions,

I always want to win
the people's choice award.

So now my focus is,
I hope they love my pizza.

Welcome, jury.

People's livelihoods
and money is at stake.

- Hello, jury.
- Hello.

- Hi.

- Do you guys like
barbecue-style pizza?

- Been my biggest
favorite pizza lately.

- Really?
- So, I'm excited, yeah.

- A little sweet and tangy,
you know.

- It's all about the meat.
- Yeah?

- They got to do
the meat right,

and then everything else falls
into place.

- The judges really loved
my dough in the first round,

but I want to show
my pitmaster skills

all to a different level.

Right now I'm grilling my dough
right on the live fire

to get all that
wonderful smokiness.

I feel
that I'm extremely creative

when it comes
to grilling off pizza

or creating meats
and toppings for a pizza.

I don't feel like I have
any boundaries.

Go, Joe!

What he did
with the dough on the grill

was a work of art.
- Yeah.

- And I think
that's a strong statement.

He's showing
all these techniques right now.

Hey, hey.
It looks good, buddy.

I appreciate that.
Thank you, sir.

- My muscles are really
starting to lock up.

- Best in Dough.

It ain't called
"ordinary pizza."

It's called "the best."

- Big Daddy, you trying
to steal my job?

- No, sir.

I'm trying to help
you do it professionally.

- Boom!

- Wells, I love you,
but I'm in my zone.

Pizza going in.
Pizza nice and hot.

I'm cramping.

Uy.

My muscles are
starting to cramp.

I'm having to let go
and shake out.

- Adrian's having problem
with his hands.

- I'm worried about him, man.

When I get stressed
and dehydrated,

I start to cramp up.

I don't know if I'm going
to be able to finish.

It's not looking good.

- Ugh, here we go.

Time is running out,

and I feel my hands
start to cramp.

- Adrian, you okay?
- I'm all right.

I'm pretty worried right now,
but I've come this far.

I won the first round.
I'm not giving up.

- Yes.
- Is that pickle juice?

- Yeah.
- It's good for cramps.

Great hydrator.

- Hydrate up.

I need to win that $10,000.

I'm trying to find any way
to push through.

I'm going to finish.

- Hey, guys, you got
five minutes.

- Oh, that sound
hard like a brick.

I finish off my pizzas
with that salsa criolla.

It's kind of like the Peruvian
version of pico de gallo.

- 30 seconds, guys.

Watch me work, baby,
watch me work.

Making $10,000 dinner.

Now, that looks
like a barbecue pizza.

Five, four, three...

- Come on, $10,000 worth
of presentation.

Whoo!

- Good job, guys.

All right, pitmasters,
bring us your pizza.

All right, guys.

- Ooh, ooh.
- Ooh.

Okay.

- Wow.
- Oh, wow.

Ooh, it smells so--

- Ooh.
- All right.

Yeah, let's dig in.

- All right, Big Daddy,
you're up first.

Tell us what you made.

- I made the Big Daddy
land and sea Cajun pizza.

It is barbecue sauce,

pulled pork,
honey-glazed salmon,

broccoli, onions, and peppers.

Every little bite will bring
you something different.

- What, what, what, what,
what, what, what, what? Wow.

Wow. Sweet, sour.

It's nice and chewy.

- That's a meal right there.
- Yeah.

Man, lots of things
happening on here.

It's delicious.

- Thank you, Chef.

- Joe...
- Yes, sir.

- You're up next.
Tell us what you made.

- I made a bourbon
barbecue-glazed

smoked pork belly pizza,

with a little bit
of mascarpone and aji amarillo

pureed into it.

On top of that is
a salsa criolla.

The dough itself went
directly on the coals

just to get the most amount

of char and smoke
out of that dough.

- Mmm.
- Mmm. Oh, wow.

Man, umami on top
of that dough.

- Joe, thank you so much.
- My pleasure. Thank you.

- Delicious pie.
- Thank you.

- Last but not least, Adrian,
tell us what you made.

- I made a barbecued-lamb
chorizo chimichurri pizza.

You should get smoke
from the lamb,

the gooiness of the cheese.

The chimichurri is going to be
that brightness to the dish,

and all should work together.

- The crisp on the dough
immediately is standing out.

The flavor
from the fire-roasted peppers

is standing out as well.

- That pizza tasted
like something

that I had in Mexico,

and it made me go back
with so many good memories.

- Well, gentlemen,
we have a lot to discuss.

- That we do.

- Y'all head backstage.

- Thank you.
- Thank you.

See you soon.

All of them were great.

- It's going to be tough.
- Right.

- Yeah.
- Right.

- Let's start with Big Daddy's.

We asked for flavor,
and, man, he delivered.

That pulled pork--

I mean, it's the star
of this pizza.

But the dough
is a little bit too thick.

- Yeah.

- I feel like I'm having
a mouth full of flour.

- The flavors are bold.

But when I got
that bite of salmon,

it felt a little bit
out of place.

But other than that, I think
he really stepped his game up

and tried to feed
us something delicious.

- What'd you guys think
of the salmon?

- For me, never having fish,

Big Daddy made me a fish lover
on pizza.

- Yeah.

- When I think
of barbecue pizza,

I think Big Daddy's,
because he gave me

that sweet barbecue flavor,
but then I also got the meat.

- I feel like
that's why I love Joe's.

Joe's pork and the sweet--
I was like,

"Oh, this is a very different,
unique taste."

- It's a nice tang to it.
- Yeah.

- I love Joe's pie.

It was a taste expl*si*n.

Visually, it is
a beautiful-looking pizza.

No doubt.

- I was just so impressed with
what he did with the dough,

having kind of the chutzpah

to go throw that directly
on the coals.

- I was pretty excited to see

all those beautiful Peruvian
ingredients coming together.

This sweet-potato puree--
I can see it

serving, like,
a Michelin star restaurant,

how delicious it is.

But you made
that delicious pork belly.

I took a bite,
and I had to go look for it.

Just give it to me.
- Yeah.

Give me more.

- All right, let's talk
about Adrian's pie.

What did you guys think?

I think Adrian's pizza
was delicious.

The fire-roasted flavor
really stood out to me.

And the dough
was a complete surprise.

When I saw this really crispy--

I mean, the color on all
of the dough is perfect.

- I love the lamb that he used.

You can tell that that's
a barbecue pie over there.

But the chimichurri--

I wish he would have put it
at the end, not baked with it,

because chimichurri--
it's great when it's fresh.

- To me, my favorite
of the crust crispiness

was Adrian's pizza.
- Yeah.

- I thought the lamb
and the chorizo

was a really good combination.

- All right, guys,

well, I think I know
who I'm going to vote for.

I'm going to let you guys think
about who you want to vote for,

and I'm going to go
check in on the jury.

- All right, great.
Have fun.

- Oh, the jury.

- Yes.
- Hello.

Seems like you
all are very happy.

- Had some good pizza.
- Really good pizza.

- Let's see who you voted for.

Okay.

Wow.
This is surprising.

- We came, we've conquered,
we've eaten.

- Absolutely.
- It's time to raise a glass.

- Let's go see.
- Who's going to be the winner?

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

- All right, the votes are in.

Are you ready to find out
who's Best in Dough?

- Oh, yeah.
- Yes, Chef.

- Remember, all three
of us have a vote,

and the jury represents
the fourth vote.

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

takes home $10,000

and the title of Best in Dough.

Okay, Bryan,
who are you voting for?

- My vote goes to...

Adrian.

You really came through
with the dough.

It was cooked spectacularly,

and the fire-roasted flavors
really stood out to me.

And that's why you got my vote.

- Appreciate it.
Thank you, Chef.

- All right, guys,
I'll go next.

My vote goes to...

Joe.

I like that you took risks
with your dough.

It gave it that amazing char.

It was a pie that made
my face light up,

and I loved it.
- Thank you so much.

- Now let's get the jury vote.
They had a tough decision.

- Yes.
- Big-time.

- Definitely.
- Very tough.

- Yeah.

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

The jury vote went to...

Big Daddy.

So just to recap, everyone
has a vote right now.

Wow.

So that means
it all comes down to...

- Yeah, of course.
- My guy.

- I have the toughest job
of all.

All the pie were delicious.

My vote goes to...

Joe, you have my vote.
- Whoa.

Congratulations.

Oh, man.

- Good job, my brother.
- Very good job, my brother.

- What?
Mind blown.

I can't believe it.

I feel over the moon.

I could not be happier.
I'm so excited.

- Hey, congratulations, man.
Good job.

Thank you so much
for everything that you did.

- Losing to Joe, I have
nothing to hang my head about.

I gave it my all.

And, you know,

it's just the way
the pizza crumbles sometimes.

- I want a hug.

Thank you.

Thank you, guys.
Very good.

- I have no regrets.

If I just have to give one,

I regret that there's
no round three,

'cause I might've would've won
the Best in Dough.

Oh, my God!

- Congratulations, man.
That's yours.

- I'm super proud of myself.

My dad will be so proud of me.

Finally, my sons will think
I'm cool.

Best in Dough, bring me back
for Champions Round.

- Grab a slice and settle in.
Next up, going back to school.

We have three
collegiate pizza makers

stepping into the kitchen.

Brushing your beard, huh?

- Olivia, does this look?
We looking good?

- Look good. I didn't even know
they made brushes for that.

- Oh, it's a thing.
Set me up for success.

- Oh yeah, we definitely
want you to win.

Yeah, yeah, for sure.

- Another episode
of Best in Dough

is about to start.