- [Host] So here, we're going to do
a speed pizza making challenge.
- Oh, speed pizza, cool.
- [Host] Let's see who can
make a pizza the fastest.
- The longest.
The slowest.
[laughing]
Who can take their time the most.
- [Host] Rules are:
With the dough, we want you to
toss it at least three times.
- Like, in the air?
- [Host] In the air,
it doesn't have to be high.
- Well, Jesus.
- [Host] Three times.
[gasps]
- Okay.
- Can I just, like, stretch it instead?
- I'll try to give you what I can,
but I'm not making promises.
- [Host] When you roll it out,
you gotta roll out the dough.
It's gotta be at least eight inches,
we got a ruler there.
Then you'll do the sauce and cheese.
Pop it in the oven for at
least two and a half minutes,
it can be more if you want,
but at least two and a half minutes.
- So if I like my crust more well done,
I'm penalized for that?
- [Host] Yes.
So it's a battle between your pride
and your spirit of winning.
[rhythmic drum music]
- Obviously, we like
learned how to make pizza.
So it's gonna be a little hard for me
to just like throw shit up in the air
and throw it in the oven,
but no problem, I'll do it.
- All right, I'm gonna tell you right now,
I'm not working for speed
'cause this is my lunch.
- Love making pizza.
I am definitely better at eating it.
- [Host] What do you
think the toughest part
of this is gonna be?
- Well now, it's like gonna
be throwing it in the air.
[laughing]
- I mean, one is trying to
not poke a hole in the crust
while you're working.
And that's related to
this, the biggest issue,
which is getting it cleanly off the peel,
into the oven.
- I think that getting it off the peel,
into the oven, is gonna be the hardest.
- It's funny like watching everybody like
make pizza in the little oven
and laughing at them.
I did not think that I
would be on this side
of this challenge.
- So, growing up, we made pizza on roti,
because my mom like didn't wanna
mess with this whole thing.
So, this is, yeah, this is all new to me.
- [Host] You ready to go?
- Yeah.
- [Host] All right, three, two, one, go!
- Okay, so I'm gonna flour my peel.
And then knock off the excess.
- Ugh, God, Claire, where are you?
I need you.
- Okay, well, you know,
first thing's first.
Gotta deal with my mutz.
I know people like to tear,
but I'm just gonna cut it.
Just so it's ready to go.
- Oh, see that, ooh, it's a little warm!
Not gonna lie!
- Very wet dough.
Oh God.
Oh my God, oh my God.
I'm already having problems.
- Oops.
Oh.
- This dough is so wet.
And there's a hole in it already.
Okay, hold on.
- So we're gonna have
to toss it, you said?
- Okay, shit.
[bleep].
[laughs]
[energetic drum music]
- I'm preparing it for takeoff.
Shh.
It's gonna be okay.
- All right, you ready?
One, two, three!
Ahh, there's already a hole.
- One,
two, [laughing]
and
three.
And now I'm gonna fix it.
[laughing]
- Oh my God.
Psh!
[laughing]
- So, stretching, stretching,
one.
Tyah.
[laughs]
Byah.
Oh, cool!
That's really, [laughing]
that's really cool.
- Define tossing.
Does that count?
Does that count?
- Yeah.
- Yeah?
- Yeah.
- So was that two?
- [Host] That's two.
- Yes.
- You guys want me to toss this?
- [Host] They don't have to be too big.
[laughing]
- Okay.
My poor pizza!
There we go!
- One, whoop, whoop, whoop.
Two!
Ah, ah, ah.
Three!
- And it's eight inches?
- Eight inches.
- All right.
- [Brad] Look at it,
it's already bubbling.
This is gonna be bubbly monster.
[clattering]
- Sorry for the chaos, but
we're on a time crunch here.
[whistling]
- So I did toss it.
I split it, punched a giant hole in it.
And now I'm just gonna
stretch it out a little bit.
With the understanding that
the more time it spends
on this peel, the more
likely it is to stick.
- Eight inches.
- I think that's about 10.
- Exactly eight inches at the widest part.
- A little bit of sauche.
- Sauce.
- I like my sauce to go
all the way to the edge.
- I'm not gonna go too heavy on the sauce.
- Thin to win, you know?
- I can imagine if you like good at this
that this would be like soothing,
but this is the opposite
of soothing for me,
to tell you where I'm at mentally.
- Ugh, I wish it had stretched more.
- You know, I don't like flying,
and I don't like speed
competitions, really, you know?
Speed kills.
All right, runnin' out and they
gave me car keys, you know?
I ain't killin' anyone, but--
- I don't like have to use a
certain amount of cheese, do I?
- [Host] Nope.
- [bleep], okay, so, ready.
- Aw, you know?
[scraping]
Ow!
[clatters]
How we doing on time? [laughs]
- Agh!
We're sticking, we have stickage.
- [bleep].
- Oh, you guys, this is
not set up for a lefty!
- Left-handed person
doing right-handed things.
- Oh, mother[bleep].
Goddammit.
I think I've already lost this one.
- Oh no.
It's stuck, the dough
is entirely too warm,
I hate to tell ya.
- Well, we'll see what happens to that.
- Hope you're gettin' a kick out of this.
Look at that!
- 'Kay.
[clicks]
- Yep!
[laughing]
That's exactly what I
wanted to have happen.
- Okay.
We got it in.
- Let's see what we got in here.
[clicks]
[clicks]
- It's not looking great,
I'm a little out of practice,
as it turns out.
- I think this is gonna,
I think it's gonna like burn the oven.
- [Woman] It's okay.
- Are you sure, it's like?
- [Woman] I think it's
just the flour burning.
- It just, it smells like burning.
I'm just gonna stress eat some mozzarella
while we're waiting.
- You wanna see and
make sure it's cookin'.
- I'm looking for a kinda nice
bubbling around the edges,
I want the cheese to melt.
Oh, there's smoke coming
out of this thing.
- Hey Brad.
- That's not right!
Yeah, you got all kinds of
problems there, huh, Priya?
You got a little cheese spillage.
- I mean--
- You got enough flour in there
to make a whole 'nother pie.
- I've never made pizza before.
- You've never made pizza in your life?
- [Priya] No.
[grinding]
- Okay.
So the crust is set,
so I'm just doing a quick rotation.
Lots of bubbles!
That's a very alive dough.
- And we're not, like,
judging on the looks here?
What are we?
It's just--
- [Host] It's just the time,
and then like hey, maybe
someone took longer,
but theirs looks nicer.
- Ooh!
[laughing]
Al right, all right.
I'm gonna go a little bit longer, I think.
- I'll leave it like
another 30 seconds, maybe.
- All right, all right, I'll take it out.
I wanted a little more color,
but this'll do.
- All right, I think I gotta call it.
Ooh, this is a hot pizza.
The shape leaves something to be desired.
- All right, so it's a little small.
- My little personal pizza.
- It's not eight inches anymore.
[laughing]
- Oh.
There's your 'za, bro!
- You know, it's gonna taste great.
It's also like not a dough
that I was used to using.
- What is this?
Pepperoncini?
Interesting.
- It's a fancy chili flake.
- All right, a little care.
Fresh blasil!
- Time.
- Oh, yeah, that.
- [Man] And time.
- Just finish it off.
Surprise pie!
- Ooh, a bonus!
Nobody else is doing that!
There it is!
- And time.
- And time.
- I'm happy with that.
- It's a pizza!
- You'd what?
Well.
- There's a fire in there, Priya!
- Oh wow, there's literally a fire.
- Priya, shut it down!
Put a little salt on it.
[glass clinks]
Priya, don't panic, okay?
Just stand there.
[laughing]
I got it.
It's fine, Priya!
Just so you know,
you're gonna set off the
freakin' Ansul system!
[rhythmic drum music]
- I think it's beautiful.
I'm proud of it.
I'm gonna eat it for lunch.
And I think I won this one.
I don't care what the numbers say.
- I think it turned out pretty well.
I'm like stoked on the crust.
Feel like underneath,
I'm really liking the way
that the undercarriage looks.
- I'm not very proud of this pizza.
But I would've taken my time
if I wasn't under time pressure,
so I'm not surprised that
it didn't turn out great.
- I mean, it looks a lot better
than I thought it was gonna look.
[laughing]
Oh, goddammit, that was horrible.
It smells really good.
I mean, kind of excited to eat it, so.
- Look, it's semi-round,
and it had a doot-doot-doot
form when we had our issue.
- The pizza is very small.
I'm not really used to
using this side of my body,
so it was sorta hard to
see what my placement was.
And then, like, you know.
It just basically caught
on the edge of the peel
and got smooshed.
- Not the sexiest pizza
I've ever seen in my life.
But it has all the components.
Cheese is properly melted.
Crust rose, we got color on the outsides,
and see what I'm talkin' about there?
It's like browning on
the bottom of the pizza.
- I don't hate it, you know?
I still think we maybe coulda gotten
a little bit more color on the top.
I'd eat it.
Am eating it.
- I mean, it definitely had, hot.
Hot pizza.
- Pizza like might be the most
forgiving food in the world.
- Honestly, it's really not bad.
It kinda tastes like a
Neapolitan-style pizza.
But like slightly under-baked.
- [gasps] Oh wait, oh my
God, I thought the cheese,
I thought this was cheese. [laughs]
- Time's not important.
It's about enjoying your
time in the kitchen.
- I think speed is important
if you own a pizzeria,
and there is there is
a line of 20 people..
Haggard pizzeria, but at home,
stayin' in, take your time.
