01x08 - Planet Pizza

[bunniefuu]

We're set for a cold open.

Rolling. Settle.

It's cold in here, man.

I get chilly in here.

Today is a celebration
of pizza around the world.

- Marcus?
- Yes.

- Eduardo. Nice to meet you.
- Eduardo.

México. I can see.
Hey, you're ready for w*r?

Ready, man.

We have three
incredible chefs,

true masters
of fusion-style pies,

bringing their unique
cultural flair

to battle it out
over two rounds.

- I can make it.
- Time is an issue.

- Almost there, almost there.

They'll have
to impress the judges...

- He's like
"I'm giving you seasoning."

Seasoning, check.

And win over
the Voice of the People,

a jury of fusion food lovers.

So good!

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

$10,000!

And the title
of Best in Dough.

My name is Eduardo Anaya.

I'm from Guadalajara, Jalisco
and I'm a chef.

I love to make
Mexican-style pizza.

In Mexico,
you get all these flavors

like Grandma puts
into the dish,

put love into the food,

so that's what it really means
from my country.

I think Mexico will win today.

My name is Marcus
from Sao Paulo, Brazil.

I did pizza school in Italy
and also in Brazil.

I'm the biggest competition.

I'm always working
on my craft,

I'm always trying
to make something new.

Like soccer,
Brazil is going to win.

My name is Taiki Kuramoto.

I am from Japan.
I'm a sushi chef.

I want to do something
only I can make.

Sometimes, I would like
to make sushi pizza.

I think I'm crazy
about the fusion style.

I want to be a number one
every time.

It's a worldwide
pizza battle

with Brazil, Mexico, and Japan
stepping into the kitchen

to fight
for the ultimate title.

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

Let me do that one more
time because that sucked.

- Quiet please.
- Rolling!

Hey, guys.

- Hey.
- Hey, hey, hey.

- Welcome to my kitchen.
- Wow. Look at this.

Nice kitchen, man.

- Exactly what I needed,
right here.

- Eduardo, Marcus, Taiki,
you're all seasoned pros

when it comes
to infusing your pizzas

with your unique styles.

So I thought it'd be fun
to see how you do

when I turn the tables
on what you guys do best.

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

For your
Out of the Box challenge,

pizza is off the table.

You must take a traditional
dish from your culture

and inject it
with a little pizza attitude.

I'm talking like,
I don't know,

pizza soup dumpling
or pizza tacos.

Whatever it is, I want you
to incorporate pizza flavors

into a dish from your country.

It just can't be pizza.

- Cool.
- Let's do it.

- All right, guys,
you have 45 minutes.

Let's dough!

- I'm gonna put
this in the oven

so I make sure
I get it nice, roasted.

The first challenge is to
make a dish from our culture

and add a pizza twist.

I feel pretty confident.
I have done fusions before.

Those $10,000, you'll be
in my bank account really soon.

- What are you making?
- Sushi rolls.

- Wow.
- Yeah.

Can't wait to taste that.

Yeah, yeah, yeah.

- How are you gonna put this
together, sushi roll, man?

- It doesn't look like pizza.
It looks like a sushi actually.

- Oh.

- When I put the
pizza ingredients in there.

- Oh, okay, nice.

For the first round,
I'm gonna use sushi rice,

seaweed, prosciutto,
mozzarella cheese,

balsamic vinegars, broccolini,

and bell peppers
to make sushi roll

blending the
Japanese technique.

And balsamic vinegar
and olive oil

is Italian ingredients.

We don't use bell pepper
in the sushi restaurant.

We use, like, cucumbers,
avocados, daikon.

When I was younger,
I loved cooking.

First time I make pizza,
I was five or six years old.

I just helped my mom.
She was making pizza.

So it's kind of fun to me.

In Japan, I made sushi
with my friends just for fun.

I didn't think about,
"I'll be the sushi chef."

Because when
I was younger,

I wanted to be
professional snowboarder

and my dream was
the gold medal

in the Olympic games.

I moved to U.S. 15 years ago
and I became a sushi chef

because I had a lot of
teaching experience in Japan,

but I didn't
speak English at all.

I learned from my customers
little by little.

- Okay, chefs, it's time
to meet your judges.

- Nice.

- Hello.
You look beautiful today.

Thank you,
gorgeous-gorgeous.

- How's it going, guys?
- Smells amazing in here.

- Hey, chefs.
- Hi, how are you?

- Ciao, beautiful people.
- Ciao, ciao.

It's a pleasure
to cook for you.

I'm a big fan.

- These guys are from all
different corners of the world

and excel
at cooking fusion cuisine.

What exactly is that?

- Fusion cuisine is basically

marrying two cultures together
to make one.

I've had collard green
eggrolls before...

Ooh.

Jerk chicken
fried rice before.

Ooh!

I like a good fusion moment,

especially when you take simple
ingredients and do them well,

I'm for it.

Wow.
It's gonna be big.

What are you using
right now, man?

- Right now, I'm making, like,
garlic paste for the base

of my Brazilian barbecue dish.

I'm making a Brazilian
barbecue sandwich

with French bread,
garlicky butter sauce,

Brazilian meat,
and pico de gallo.

I'm using fresh mozzarella,

so it give an Italian,
you know, fusion.

This is how Brazilians
make barbecue.

It's gonna be great.

I'm making like a
Brazilian barbecue

because we very know for the--

Yeah, I know that
you guys eat a lot of meat.

- Oh, yeah.

I started making pizzas after
I moved to the U.S. in 2015.

I did pizza school and then
I started making pizzas.

Being able to bring
the Brazilian cuisine

to the pizza w*r,
that's my mission.

Here come my chiles.

I'm making some
chile rellenos.

- I wanna try that.
I never had it.

A typical chile
relleno is topped with cheese

coated into egg whites

and fried so it comes nice out
and puffy.

It's called chile poblanos.

The steam will let
the skin peel off.

Mine will have
an Italian twist.

I'll definitely get some
of the mozzarella cheese

and the tomato sauce
into the dish.

And bake in chorizo and
a little bit of pepper on it,

all sautéed together,

then I'll put some focaccia
on the side.

That's gonna be
like a pizza bite.

Seems very smart.

My wife is Mexican,
so I'm very familiar

with what Eduardo is doing.

My wife's grandma, she's one of
the best cooks I've ever met.

I mean, so simple,
but so much flavor.

She does the best beans
in the world.

I know there
is a half a pound of lard

in the beans,
but you know what?

It's delicious.

- 30 minutes, chefs.
You have 30 minutes.

Taiki, what you got going
on over there, buddy?

- I'm making a sushi pizza.

- Sushi pizza?

- So it doesn't look like
a pizza,

it looks like sushi.

- But it's gonna
taste like pizza?

- Yes and no.

- Taiki, you know I'm Italian

and the word sushi and pizza
don't really go together.

- Yeah, we'll see.
- Okay.

- All right.
- Hey, Eduardo.

What are you doing over there?

So I'm peeling these chiles.

This is Mexican with Italian,
so I'm gonna do focaccia

and that'll be like
your side bread.

- Love it.

I started making food

when my grandfather
back in Guadalajara

and then I decided
to come to the U.S.

I graduated from
Le Cordon Bleu and I started

working in restaurants
in Beverly Hills

and one day I just decided
to do my own thing.

Six months after,
I opened a restaurant.

It makes me proud of myself

that I created something
for the world.

This will be my breading
on the chile.

Oh yes, look at that.

My inspiration for this
challenge is actually my dad.

That was his favorite food.

My dad, every time
we'll go out,

he'll be like "Oh, let's
go eat a chile rellenos."

Sometimes, I'll be like
"Are you eating that again?

You know, there's more
options in the menu."

He passed about
three years ago,

but I'm here making his dish.

And he's here in spirit.

Ten minutes, guys.
Dieci minuti left.

Marcus has got
some piece of meat.

It's like--
could it be like ribeye?

I can't tell.
I think that's a ribeye.

- No, it's a picanha,
it's a picanha.

Marcus, is that--
was the picanha?

- Yeah, that's a very
traditional Brazilian cut.

Let this baby rest.

Just seasoning with salt
and nothing else.

Like Italians,
you don't like

to add a lot of spices
or anything else.

- He's trying to butter me up.
- I know, man.

This is the best way
to present my fusion

because Brazil is very known
for the churrascarias.

It's a Brazilian steakhouse
where basically you sit there

and they're gonna bring
all different cuts of meat

until you cannot eat anymore.

Ready to go.

Marcus,
his dish looks amazing

but I don't see anything
that screams pizza flavor.

- Yeah.
- Take this to the oven.

I'm a little
worried about if he's just

making bru-shetta.

- What--what in the love of God
you're saying right now?

We're gonna do Italian lesson
for Wells.

- Okay.

Bru.
- Bru.

- C-H, in Italian, is "kuh."
- Okay.

No!

Not even the hands
are gonna help you.

Okay, no.

Yes.
What Marcus is doing?

- Bruschetta.
- That's--thank God.

- Bruschetta.
- Thank God.

By the end of this season,

you're gonna be, like,
wearing a suit like me, a tie,

and speaking like
a true Italian.

We need
to get a nice coating.

I love the way
the meat come out.

Everyone's gonna love this.

- Sushi time.
Perfect.

- Japanese are one of my
favorite cuisine, ever.

The technique, the dedication,

discipline about cooking,
it's just amazing.

- All ingredients
marinated in olive oil

and herbs
and a little bit of salt.

- Look how beautiful he's
slicing those rolls, I mean--

- Gorgeous.
- Gentlemen, five minutes!

Five minutes left!

- I wanna make my focaccia.

I'm not sure
I have enough time.

Right now,
I feel a little behind.

I think I was a little
overly ambitious

to make chili rellenos dish,

but I honestly wanted to do
my best for this first round

and impress judges.

So I hope I can do it.

- Hey, chefs.
You got two minutes.

Two minutes to go!
- Whoa, time flew by!

Almost there, almost there.

- You see Eduardo scramble.
90 seconds, he's cooking dough.

I don't think how fast
he's gonna cook the dough.

I think if I was him,
I would omit the dough.

The dough is in the oven right
now, the flame is very low,

it's not gonna cook.

- I can already tell you that.
- Yeah.

I don't know if these guys
are gonna finish.

30 seconds, guys.
- 30 seconds?

- 30 seconds.
- Let's go, let's go, guys.

- Oh, no.

- Come on, Eduardo,
you can do it, buddy!

- Let's go!
- Okay, get it on a plate.

Five!

Four!
Three!

Two!
One!

- Ah.

- Good job.
- Hey, hey.

- Uh-oh.

- I don't think Eduardo
put every element on his.

- I don't think he
put anything on a plate.

- Oh, my God.

- Has that ever
happened before?

- He didn't get anything
on a plate.

- No, he didn't.
- This was very close.

I didn't finish in time.

- Sorry, my brother.

- Hey, so Eduardo?

Listen, we still wanna
taste your flavors,

but unfortunately
you'll be ineligible

to win this challenge.

- All right.

I feel disappointed
at myself.

I really hope the judges get
really impressed, you know,

on what they taste even though
I didn't finish on time.

- All right, chefs,
bring us your dishes.

Ooh.
- Ooh, look at that.

All right, pizza makers.

Eduardo, tell us what you made.

- I did a meat lover
chile relleno.

There is sauteed onions,
bacon, pepperoni, and chorizo

with tomato sauce
and micro lettuce on top

with focaccia as a bread.

- First bite...

it's delicious.

Tomato sauce is
seasoned beautifully.

The mozzarella cheese
is nice and gooey.

So much pizza flavor
in this dish,

but this piece of focaccia
made you lose so much time

that really you didn't need it
for this dish.

- Thank you.

- Absolutely delicious.

I mean, I like the focaccia
because I'm a sop girl.

I like to get all
of the delicious juices.

It's spicy, it's cheesy,

it's everything that
you want with a pizza feel,

but not a pizza.

- Thank you.

- Marcus,
tell us what you made.

- I make a Brazilian
barbecue sandwich.

The base,
it's garlic butter sauce,

Brazilian-style pico de gallo.

Brazilian picanha
is the cut of meat.

It's very traditional
in Brazil.

Enjoy.

- Marcus, I'm curious,
what kind of pizza flavors

you were trying
to translate into this?

- You know, Brazilians are very
creative about pizza toppings.

In Brazil,
we can find steak pizza

and I used
the mozzarella cheese

to bring the pizza,
you know, vibe on it.

- My first bite was delicious,
very cheesy.

- Yeah.
- A lot of meat flavor.

- Yeah.

- But for me,
the base of a pizza

is tomato sauce,
oregano, basil.

I can't necessarily say that
I find it, but I enjoyed it.

It's a very delicious bite.

- Thank you, thank you.

- It's very reminiscent
of a... bruschetta.

- Oh, thank God.
- Did I say that right?

Yes.

- Obviously,
you know how to cook meat.

- Appreciate it.
Thank you.

- So this is kind of giving me,

like,
a meatball sub-type scenario.

Only thing I
would've wished for

is maybe making the tomatoes
into a sauce

and layering the flavors,
but this is very tender,

it's very delicious.

- Appreciate it.
- Okay, Taiki, you're up next.

Tell us what you made.
- I made a sushi pizza.

I used mozzarella cheese,
prosciutto,

bell pepper, broccolini.

The sauce is olive oil,

balsamic vinegar,
and soy sauce.

- I got a lot
of vegetable flavor.

The prosciutto kind of
disappear a little bit.

But balsamic seasoned rice...

I already know
that I'm gonna go back home

and try to
recreate this kind of thing.

So it was just amazing flavor.

- Thank you.

- You did a great job of
marrying two types of foods

that are
never married together.

Really well done.
- Thank you.

- I like rice,
I like vegetables,

and I'm getting
some greens on top,

so it's gonna be
very Mediterranean,

but it's not giving me
pizza flavor.

- Unfortunately, Eduardo,

you can't win this round,
but there's always round two.

It's time for us to vote.

Millie, let's start with you.

- The person that
gets my vote is...

Marcus.

- Thank you.
Thank you so much. Thank you.

- All right, I'll go next.

And my vote goes to...

Taiki.
- Thank you.

- Okay, Daniele, you're up.
Tell us your vote.

- You all did an amazing job.

My vote goes to...

Marcus.
- Thank you, thank you.

- There was cheese,
there was tomatoes,

and there was garlic.

I really find those flavors
popping in your dish,

so congratulations.

- Thank you so much,
I appreciate it.

- Congratulations, Marcus!

As our Out of the Box winner,

you have to make
a very important choice

between a prize or an advantage
in the second round.

- What's it's gonna be?

- So I think I get the prize

so we can all
have the same level

for the final competition.

- I like that.
It's honorable.

- Yeah.

- You are going home
with your very own

Gozney Roccbox pizza oven.

Wow! Whoa.

- Congratulations and enjoy,
my friend.

- Thank you so much.
I appreciate it.

- All right, chefs, it's time
for the Final Dough Down.

$10,000 and the title of
Best in Dough is on the line,

so don't hold back.

- In this challenge,
we want to see you shine,

so we're asking you
to do what you do best

and create
an epic fusion pizza.

- I want you guys
to bring us the flavor

and show us all
of your specialties

that only you can do.

- Now, remember,
pizza's all about the people

and today we have a large group
of adventurous pizza lovers

who love to try
different kinds of food.

They're our jury and they'll be
in that room right over there.

Together, they have one vote,
but that vote is special.

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

All right, chefs,
you have 45 minutes.

It's dough time!
- Whoo!

- All right, let's get some
of this real quick.

- Here we go.

I need some tomatoes
for the tomato sauce.

I feel very disappointed

that I couldn't
do my first round on time.

I need some seasoning
and dough.

For the second round, I know
I'm gonna make it happen.

- Eduardo, what are you making?

- I'm making pizza
torta ahogada style.

For the second round,

I'll be making torta ahogada
carnitas pizza.

That's from my culture
in Guadalajara.

- Hey, Eduardo,
there's 45 minutes.

What are you doing
with those beans?

- Those beans,
these gonna be my base sauce.

The Mexican ingredients
that I'll be using

will be refried beans,
salted hard bread,

carnitas, and pico onions.

Torta ahogada,
the main sauce is beans.

It's gonna go really well
with the carnitas.

- What does
torta del galla mean?

- Torta ahogada.

Ahogada means "drowned,"
basically.

It's a sandwich that is drowned
in some kind of sauce.

- And then a mix right here,
a fusion.

- Make sure that it's fusion,
not confusion.

Ha. Yes.

Congratulations, right?
You did a great job.

- Thank you so much, brother.

Brazilian pizza chefs can do.

So how often do you make pizza,
buddy?

- Twice a month.

- Twice a month?
- Yeah.

- Okay.
- I make sushi every day.

You make pizza every day.

- I make pizza a lot, yeah.

- What you making?

- We have an Italian chef
in the house,

so I'm gonna try
to impress him.

I'm gonna make a fusion of
Brazilian and Italian pizzas.

I'm gonna have mozzarella

and then I'm gonna have like
a variety of sautéed mushrooms.

Mushrooms are a big part
of Brazilian cooking.

And I'm gonna finish
with Italian gremolata

and truffle oil.

- It looks like Marcus
is using some truffle oil.

- If you use truffle oil,
most of the time

it's the only thing
you can taste.

Yeah.

My God, so much truffle oil.

How do you use truffle oil?

- I have a tip.
Millie's hot tip.

- It's time!

- You can add truffle oil
to air-popped popcorn

for an extra bit of funk.

Boujee popcorn.

Yes.

- Taiki!
How are you doing, buddy?

- I'm making a sashimi pizza.
- Sashimi pizza?

- Yes.
- What's on your sashimi pizza?

We have tuna, salmon,
yellowtail.

A sashimi is basically
just sliced raw fish.

I'm gonna put the raw fish
on top of the pizza.

Some people doesn't
like raw fish,

so I want
to k*ll the fishy flavor.

That's why I marinate it
in soy sauce,

olive oil, and rice vinegar.

Japanese pizza
is different than here

because Japanese pizza
is very small.

My dough is not
normal pizza shape.

I make a different style.

I'm planning to cut
in the middle,

making like a sandwich.

- This competition
is a real toss-up,

I'll tell you what.

The dough making
is like Italian style.

I use a 00 flour,

I don't play around
with the recipe.

That's an
Italian traditional recipe.

This is not working.

The dough is sticking
the pizza peel,

so I got to just change
the direction a little bit.

No. Start over.
That's the best way.

I messed up my first pizza,
you know.

It stuck to the peel
so I have to just start over.

So pressure, more pressure,
more pressure.

I definitely could've used
an extra five minutes.

I'm just worried that's gonna
cost me the competition.

- Hey, chefs,
you got 15 minutes!

15 minutes, chefs!

- Now this is going
into the oven.

- Eduardo is not falling trap
of running out of time.

This one right here.

- He's got pizzas
in the rack right now.

- Yeah.
- Yeah.

- If he serves that dough hot

and he puts the raw fish
on top,

the aroma is
going to come through

and it's gonna be a beautiful
piece of cooking over there.

So the key
to make the dough like this

is how much pressure
you push the dough.

I'm doing this competition
for my family.

My daughter was born in Japan.

When she was five months,
we all moved to U.S. together.

Usually, we go
to Japan every year,

but I couldn't go last year

and then this year
because of COVID.

So if I win,
I'll take my family to Japan.

Ten minutes' time
left, guys!

Ten minutes!
Cook those pies!

- Time flies.

Hey, pizza makers!
Listen up!

A very hungry jury has just
entered this pizza party.

These six strangers will
count for one of the votes,

so y'all better deliver.

- Hello, hi.
How are you guys?

- Are you guys ready
for some pizza?

- Yeah.
- All right.

I'm nervous about
the pizza jury.

I'm not sure about
what they're gonna say,

but I really hope
they like our pizza.

Five minutes left!

- Right behind.

My pizza's done.
I feel a little confident.

I've got that crispiness
from the bread

and all these flavors
in my carnitas.

They're really going
to hit the spot for the chefs.

Eduardo, you're done?
You're finished?

- I'm done, man.
I'm finished.

Oh my God,
you sure went fast this time.

- How you doing, Marcus?
- Uh, not too good right now.

- The same thing happened
to me, I ran out of time.

- Yeah.

- I really hope he's not
gonna run out of time

'cause that felt awful.

- One minute left, guys!

- Marcus is scrambling
to finish.

Come on, Taiki,
you got this, buddy!

- Finish it!
- 30 seconds left, guys!

30 seconds!

Five! Four!

Three! Two! One!

Well done!

- Whoo!
- Another photo finish.

- Good job, brother.
- Thank you.

No, you guys did a good job.
- Thank you.

I looked over
at Marcus' pizza

and smelled the truffle.

That pizza looks really good.

I am a little worried about it.

- All right, chefs, bring us
your fusion pizzas, please.

Ooh.
- Pretty.

- Look at those pizzas.

- That is amazing.
- I am so excited.

- Time to dig in.

- Let's start with Eduardo.
Tell us what you made.

- I made carnitas
torta ahogada pizza.

Torta ahogada tomato sauce
and chile de árbol.

The torta ahogada is
usually really crispy,

so when you dip it
into the sauce,

it still gets that consistency
that it needs.

- Mm.
That sauce is delicious.

- Thank you.

- The sauce is very nice
and seasoned.

The dough is chewy,
almost pillowy.

- Eduardo, well done.
- Thank you.

- Taiki, you're up next.
Tell us what you made us.

- I made a sashimizza.

Because sashimi and pizza,
I mix together.

Tuna, salmon, yellowtail,
and arugula.

I marinated in vinegar
and olive oil

and soy sauce, and the garlic.

The salmon and tuna are
absolutely delicious.

This is such a healthy version
of pizza

that I don't feel guilty
at all eating it

or eating an entire pie
to myself.

- Taiki, I have to actually
bring you in on something.

I've never ordered sashimi.

Mm-hmm.
It's really tasty.

Job well done!

- Marcus, you're up next.
Tell us what you made.

- So I make
mushroom and truffle pizza,

that is a variety
of sautéed mushrooms,

mozzarella, micro arugula,

the base is fresh cream
and dill,

finished with Italian gremolata
and truffle oil.

- The first thing that
I'm tasting immediately

is the truffle oil.

- Cooked Neapolitan dough
with a nice chewy texture

is one of my favorite things
to eat, and you gave me that.

- Thank you.
Appreciate it.

- The unfortunate thing
for you guys

it that you guys all came
to compete on the same day.

If you came on other days
against other cooks,

you all three would be winners.

Mm-hmm.

We have
a tough decision to make.

Please head backstage.

Thank you.

Wow.
This is a hard decision.

It's impossible.

- All right, guys,
let's start with Eduardo.

I didn't know that

I was gonna love a bean sauce
as much as I did.

- It's absolutely delicious.
It's giving hummus vibes to me.

The are raw onions
with the avocado,

decadent but so fresh
at the same time.

- Look at how tender
the meat is

and the sweetness
on the pickled onion.

- If you squeeze the lime,

all the flavor comes together
very, very beautifully.

The crust is nice and chewy.
I like it.

It gives up to the bite
very easily.

It folds very nice, you know?

It's perfectly for dipping,
so his concept of ahogada,

it translates beautifully
on the pizza.

- The lime just
worked perfectly.

Also the crispiness too.
- Yeah.

- It had the most integrity
of a pizza

while still being able
to, like,

put on flavors of his culture.

- How about Taiki?
- I love Taiki's pizza, man.

It was so refreshing, right?

It's the newest, like,

type of pizza
I've ever tasted.

It's like sushi meets pizza

and it's like
the best combination.

- It was amazing.

- Taiki, this guy
did the impossible.

I mean, the flavors,
you have the dough flavor,

you have the arugula flavor,

the bitterness
that pairs beautifully

with the sweetness
of the fish

and the marinade
that he put on it.

- He's like "I'm giving
you seasoning this time."

- Seasoning, check.

- Like, he used vinegar,
he used some garlic,

there's some soy in there.

And it's delicious and it's
fresh and it's herbaceous.

Like, it's just
everything that you want.

It just feels clean and light.

Very well done.
- Mm-hmm.

- I'm proud of you
for eating sashimi.

- Gold star, gold star.
Mm-hmm.

- That's a hard thing
to cross over

if you've never done it before.

- Can I wear the
participation pin at the end?

- Yes.

All right!

All right, what do
we think about Marcus' pie?

- For the amount of truffle oil
that he put on the pizza,

I was expecting to smell gas.

- Yeah.

But I got to give it to him.

- The thing that brings Marcus'
pizza home is the fresh herbs.

Truffle oil can
make things very heavy

and it just takes over
your palate.

But the fresh herbs
and the gremolata

actually brings it home
and it offers

that level of brightness that
this very heavy pizza needs.

- Yeah.

- His pizza is
very basic to me.

Like, it's something
I've tried before.

I had
a mushroom truffle pizza

like two weeks ago,
so, like, it wasn't new to me.

- I think that's why
I like Marcus' a lot.

It's 'cause it's,
like something that,

like, was home to me.

- All right, guys,
I hate to leave,

'cause I want to eat the rest
of these pizzas,

but I got to go check
in with the jury

and see what they think.

- Okay.

- My jury.
- How's it going?

- Hey, what's up?
How's it going?

- How do we feel
about fusion pizza?

- Man, I love it.
I love a fusion pizza.

- Yeah.
- It's a vibe.

- Definitely something
I need to try more.

- Every pizza was good.
- All right, jury.

Show me your votes.

Okay.
Very interesting.

Thank you guys so much.

- Best of luck.
To all of us.

- Very proud of us.

- We did it, we made it happen,
so let's see it.

- All right, guys,
the votes are in.

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

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,
yep, they win.

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

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

Okay, Daniele,
please tell us

your favorite pizza
of the night.

- Oh, my gosh.

My vote goes to...

Eduardo.

I taste all the notes,
all the flavor.

It felt very fusion to me.

- Thank you, thank you.

- Millie, tell us your vote.

- Oh, this was really tough,
but my vote goes to...

Taiki.
- Thank you.

- Simple ingredients has
to be done really well...

- Yes.

And it was just
palate-cleansing

and it just made me want
to go back for more and more.

- Thank you so much.

- This is a woman that doesn't
eat raw fish, by the way.

My mind is exploding right now.

- Mind blown.
- What?

All right, I'll go next.

My vote goes to...

Eduardo.

I could taste Mexico
in that pie

and you did such an amazing job

marrying those two cuisines
and cultures together.

Congratulations.
- Thank you.

- So here's the deal.

It all comes down to the jury.

Eduardo,
if you get the jury vote,

obviously you're the winner.

And Taiki,
if you get the jury vote,

you take home the prize.

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

The jury chose...

Taiki.

- Good job, brother.
- Good job.

- I won.
I'm so super happy.

I think my sushi friends
will be surprised

that I won
the pizza competition.

I think I should
put sushi pizza

onto my restaurant menu.

Eduardo...

It is a little frustrating
that I'm not the winner.

Definitely this makes me want
to do more competitions.

It was a learning experience
for me.

Loved your pie, man.
Great job.

- Taiki made a great pizza
and he deserve it,

but I'm very happy how I
represented Brazilian culture.

It was a great experience
being here.

- We all can be
in the United States

from different countries,

and it was very fun
to see Brazilian cuisine,

Mexican-Italian fusion,
and Japanese garden pizza,

and show them each other.

It's a great experience to me.

- Next up, we have three
Midwestern pizza pros

ready to battle it out
for hometown bragging rights.

- Browns fan?
- Browns?

Like Cleveland Browns?
- Yeah.

- No.
- No?

It's a deep dish
deathmatch.

A hot and fresh episode
of Best in Dough

is starting right now.