Original subtitles

BOBBY: Any way you slice it,

pizza is the ultimate crowd-pleaser.

Everybody loves pizza.

Pizza might be the perfect food.

So Damaris and I are whipping up a few pies.

You can put lots of things on a pizza.

I like to go really basic.

I'm gonna make you the Margherita pizza,

which is tomatoes, mozzarella and basil.

I'm gonna put a fried egg on it.

-No way. -What are you making?

I'm gonna make a dessert pizza.

BOBBY: What's in here?

Almond butter, semisweet chocolate chips, cocoa powder.

We've got a few surprises.

Upside down?

What's the first thing you think about drinking with pizza?

Beer.

I'm gonna make a beer cocktail.

Delicious. Beautiful.

That's what we want.

♪♪

Welcome to "The Bobby and Damaris Show."

Today, it's about... -Pizza.

It has a dough. It has a sauce.

It has toppings galore.

I like it because it is handheld.

I like it because it always seems like a party.

I like my crust to be crispy and thin.

Mm-hmm.

I guess it's more sort of the Roman-style pizza.

Yeah.

Neapolitan-style pizza, okay,

is usually a little bit chewier on the edges,

and sometimes, it has that pizza sort of limp

where it's, like, it's a little

bit saucier in the middle than it is sort of crispy.

I like both, but if I had to choose one,

I want it to be thin and crisp all the way through.

That's how I like mine as well.

Pizza is one of things

that I think everybody can relate to.

One of my first jobs in New York City...

-Yes. -...was in sixth grade.

It was a place on 84th Street and Lexington Avenue

called Mimi's Pizza.

It was there for 35 or 40 years...

Wow.

...just closed about a year ago.

I used to deliver pizzas after school.

-Mm-hmm. -And I used to help in the back.

In the kitchen, they would let me open the cans

of the San Marzano tomatoes.

Yeah.

And they would let me grate

the whole-milk mozzarella cheese.

They never actually let me near the dough

or the oven or the pizza itself.

But I could prep a couple of things and deliver pizzas.

Okay.

And do you remember how much you made an hour?

Like, a dollar, but I would get tips

because I was delivering pizzas.

So I have dough knots here for you.

-Dough knots? -Yeah.

They're dough that I've twisted.

Mm-hmm.

I have some savory ones -- garlic oil, some herbs,

Parmesan cheese.

There's a pesto Alfredo to dip it in.

-Mmm, that's good. -Oh, thank you.

-Just leftover dough? -Delicious.

-Yeah. -Just leftover dough.

Sweet side, these are dough knots.

Same dough rolled in cinnamon sugar,

twisted into a little knot.

This is a sour-cream-and-fig jam on the top of it.

-Oh, wow. -Yeah.

You could also use yogurt. I know you like yogurt.

These are great things for kids to help with, I think.

Yeah, absolutely.

Whenever my nieces come over, like,

I'm always trying to get kids to get in the kitchen with me.

All kids know how to tie their shoes.

Yeah.

And so you just say, like, "Tie your shoes."

And we make dough knots.

Is there a lot of pizza in Kentucky?

-We have pizza places. -New York-style pizza?

We have some.

Now we have a couple of New York-style places.

But we only have one place

that you can buy pizza by the slice.

And they only have one type of pizza

that you can get by the slice.

I'm an explorer. I love food.

I wanted to see what the Hamptons were all about.

So I actually found a pizza place in the Hamptons, Astro's.

I get this huge slice of pizza.

And by slice of pizza,

I mean, I got three pieces of pizza

because I couldn't decide because this was,

like, seven different types of pizza.

How am I gonna choose one slice?

It's like getting individual pan pizza.

No. Go classic. Go classic.

Go just cheese pie,

you know, tomato and cheese, really basic.

So I make a lot of pizzas for my friends here.

Yeah? Ooh.

My pizza oven takes a long time to heat up,

literally 3 hours.

It's a big pizza oven,

and one of the things that I always tell my friends

who are learning how to make pizza is,

"Pizza is really about the crust."

-Yeah. -It's a bread.

That's what... You're baking bread, basically,

with some stuff on top to enhance it.

I like to make a Margherita pizza,

which is basically tomatoes,

mozzarella and basil. -Yeah.

I'm gonna put a fried egg on it

like a brunch or a breakfast-style pizza.

Sometimes I put anchovies on it.

Sometimes I do wild-mushroom pizzas.

Sometimes I do, like, white pizzas with pesto on top,

but I think it's important to start with the basics.

There are some people that cook their pizzas

in, like, a minute or 90 seconds.

Yeah, yeah, yeah.

My pizzas take about 3 1/2 minutes...

-Okay. -...3 1/2 to 4 minutes.

You know, the super, super high-heat 90 second,

I don't usually like that as much

because I find the center to be a little floppy, still.

Yeah.

You are making your dough, aren't you?

Yes.

Honestly, I think there are so many good store doughs now

that I don't make my dough anymore.

Okay.

-It's okay. -That's totally fine.

I feel like you're judging, but...

I'm not judging at all.

I'm not gonna make puff pastry.

-Yeah. -What are you making?

I'm gonna make a dessert pizza.

-Of course. -Whoo.

I love dessert pizzas.

We're gonna make a take

on a hazelnut-chocolate spread.

I'm making an almond-chocolate spread as our sauce...

Oh, okay. Oh, lovely.

...also some plumped-up bourbon raisins.

We're making an adult dessert pizza.

The only person that includes bourbon in their food

more than I do is you.

I've certainly been eclipsed in the bourbon department.

I didn't think it was ever gonna happen,

but let's go make some pizza.

Okay. Let's do it.

So I know that you make your own crust,

but I am all about buying a store-bought crust.

Yeah, I think that's totally fine, especially these days.

There's so many really good crusts out there.

Absolutely.

But I do want to give it

a little bit of flavor of my own,

so I'm gonna roll my crust in cinnamon and sugar

and then let it proof.

This is just, like,

so you just need a little bit of cinnamon.

Just put it in there.

Don't measure.

I'm doing like Bobby.

Ooh! -That's plenty.

That's a great amount.

Okay. Now I have cinnamon sugar.

I love cinnamon toast.

You take some toast, butter, cinnamon sugar on top.

I love that.

That's my favorite thing when I don't feel good.Yeah. Yeah.

I took a 16-ounce dough ball.

And I divide it into four parts

because I'm gonna make four individual pizzas.

I'm just kind of pressing it into the cinnamon sugar.

-Right. -And that way, as it proofs,

it's gonna pull in some of that sugar

and some of the cinnamon flavor into the dough.

And the sugar doesn't burn on the pizza?

No. I put mine on a cast-iron skillet.

Oh, okay. Got it.

-Yeah, it will be fine. -Perfect.

The truth is I think that more important

than making your dough

is, like, allowing the dough to rise.

I just let that rise for another 20,

30 minutes until it doubles in size.

Okay.

And then I just have one more secret.

In Kentucky, I don't have a pizza oven.

I don't even have a pizza stone.

I have a cast-iron skillet.

Okay.

I just heat it up at 450 degrees

until it's screaming hot, which is about 20 minutes.

Just throw it in while your dough proofs.

That's a great idea.

When we come back,

I'm gonna show you how to make a homemade pizza dough.

Trust me. It's only a handful of ingredients

and a little bit of time,

and you have beautiful, easy-to-do pizza dough.

So get your sauce on.

Welcome back, everybody.

It's all about pizza today.

I'm gonna show you how to make homemade pizza dough.

It's just a few ingredients. -Yeah.

So I'm gonna start with a package of dry yeast.

-The active, instant dry. -Exactly.

And 2 cups of water at about 100 degrees.

And I let it get a little bit frothy.

Just a couple of minutes at the most.

Mm-hmm.

It's important to check the temperature...

-Yeah, absolutely. -...because if it's too hot,

you're actually going to kill the yeast,

and then you're not gonna get that

ballooning of the dough, which is really important.

Mm-hmm.

And then I'm gonna take 5 cups of flour.

I'm gonna start by putting 3 cups of flour

in first to kind of make a paste.

And then I'm gonna add a couple more cups,

and I'll see what it looks like.

So even when I make my own pizza dough,

I use a stand mixer and a dough hook.

Okay.

But you're gonna do it all by hand?

-I'm gonna do it by hand. -I love that.

It reminds me of working in the pizzeria

when I was in sixth grade.

You know, those guys were not using stand mixers.

-They didn't at all? -No, no, no.

-No way. -It was totally by hand.

A lot of the guys were from Naples,

and they were, like, tough guys,

and it was basically the way they worked out.

Okay. So that's 3 cups of flour.

So you just want to make this nice and smooth,

a little pinch of salt.

Wow. You're just getting in there with your hands.

Oh, yeah. Totally.

So you want to put 2 cups of flour in here for me?

-Sure. -You can see.

It's really loose. All right.

Throw that in there.

Perfect.

Now I'm gonna always have a little bit more

of what we call bench flour right next to the dough

because I might have to add some

if it's a little bit too wet.

♪♪

Okay. So you can see.

I got my pizza dough here.

And it looks a little shaggy.

-It's very shaggy. -Yeah.

Right away, it feels like it's a little bit wet.

Okay.

So I'm just gonna add a little more flour

so I can work with it.

The flour gets a little bit messy, but that's okay.

It feels homemade this way.

And the way you knead the pizza dough

is you take your palm, the back of your palm,

and you kind of press it down like this,

and then you pull it back.

You see that?

And then you do the same thing this way.

Kneading is one of my favorite activities on the planet.

-Here, touch it. -It's feeling good.

And the end, you want it to be a little bit sticky,

but I'm gonna actually knead this for a couple of minutes.

Because I'm not making my dough, I want to make sure

that I'm making a delicious sauce

for my dessert pizza. -Yeah.

And so what I'm gonna do is take the idea

of a chocolate-hazelnut sauce,

but change it out with almond butter,

1/3 cup of chocolate,

2 tablespoons of cocoa powder.

And I'm gonna melt that down with a tablespoon

of a nut oil in a double boiler.

Let me just show you this really quickly

because I'm done with this. -Yeah, let me see.

Okay. You're done.

So I kneaded this, and I got it almost like a thick disc.

-Yeah. -I take a little olive oil,

and I just cover it with the olive oil.

Yeah.

So it doesn't stick as it kind of blooms.

Great.

And I'm gonna let that go for 3 hours.

Looking for it just to double in size, right?

I think it's gonna be more than three times.

Whoa. Okay.

So you're really getting a lot of that flavor in there.

That's what I like about yeast so much,

is the flavor that you get when the yeast start eating,

and they start releasing a gas.

And that gas is where you get that kind of,

like, tangy flavor.

Okay.

1/3 cup of semi-sweet chocolate chips,

2 tablespoons of cocoa powder

and a tablespoon of walnut oil,

we're just going to melt that down.

Make sure it's not too hot,

or else the chocolate is gonna seize up.

This idea came from my love of s'mores.

Do you like s'mores?

-I love s'mores, of course. -Okay.

So marshmallows and chocolate?

Marshmallows, chocolate, I like shortbread cookies

better than graham crackers because they're heartier.

And then there's the bourbon raisins.

That's my twist.

You just sneak the bourbon in whenever you can.

Any time I want. Okay.

Now I'm gonna put in about a cup of almond butter.

Could you use peanut butter, too?

You could do peanut butter. That would be great.

Okay. I know you're a peanut butter fan.

I love peanut butter.

Take it off the double boiler,

and I'm just stirring in my almond butter.

I can't wait to see your pizza dough

hit the cast-iron pan.

That's gonna be the moment of truth.

Now I feel all stressed about it.

You know what I'm saying?

Like, the pizza pressure is on.

So I'm gonna get that hot, hot skillet out.

So be careful, Bobby.

BOBBY: I'm ready. I'm ready. This is the moment of truth.

Grand slam coming at you.

What you got, cast-iron queen?

This is so hot.

Ooh! It's so hot, man.

So flip that little guy over.

-Upside down? -We're gonna cook it on that.

Slam dunk, bases loaded,

I'm using a little bit of this to roll.

What's that, cornmeal?

Yeah, just a little cornmeal.

Some people use semolina. Look at how hot it is.

-The cornmeal is cooking. -Yeah.

And so then I just press it out.

And then I get in there with my knuckles,

so I'm not tearing it.

I'm gently letting the dough go where it wants to go.

There he is.

Individual pan pizza.

Individual pan pizza.

Let's get this bad boy back into the oven.

Just bake for 5 minutes.

-Okay. -Okay.

What are you gonna do now?

I'm gonna make some tomato sauce,

some very finely diced onions.

You want a little canola oil?

Stir, please.

Okay.

The smell of oil and onions

is one of my most favorite smells.

Well, I always say that everything good

starts with onions and garlic.

Yeah.

It's that moment in the movie where the two eyes lock.

That's the garlic and the onion looking at each other?

Hey, what are you doing tonight?

Nothing.

Do you want to hang out with some oil in a pan?

I know.

It's feeling a little sweaty over here.

Let's invite some tomatoes over.

How about a little red pepper?

-Right now? -Like, yeah. Why not?

Ooh.

♪♪

So good-quality canned tomatoes,

San Marzano tomatoes,

pour this in there with the juices.

This smells unbelievable.

-Now here's what happens. -Okay. You can stir.

I want a sort of a chunky texture.

My friends who have, like, Italian moms and grandmas,

they'll talk about cooking the tomato sauce

for, like, 5 hours.

I don't do that.

I want a little freshness from the tomatoes.

Yeah.

Literally, 45 minutes to an hour, and I'm done.

The tomato sauce on the fire.

The pizza dough in the oven.

I have my pizza dough proofing away.

And when we come back, I'm gonna make a cocktail

because with pizza, you must have a drink.

Welcome back, everybody.

It's "The Bobby and Damaris Pizza Party Show."

DAMARIS: Bobby is making for you a very, very simple

but super classic red sauce.

If you just joined us, it's three ingredients --

onions, garlic and tomatoes.

So I haven't actually done anything

to the texture of the sauce.

But now, since they've been cooking for,

like, a half an hour, I'm gonna crush the tomatoes.

You can see they're sort of dissolved.

I don't want them to be chunky. -Yeah.

But I want it have some texture.

I want it to be rustic.

I don't like pureed sauces for this.

I don't either.

And I love the texture of, like, a cooked tomato

when it kind of bursts. -Exactly.

To finish it, I'm gonna add just a little bit

of fresh oregano in here.

Just tear it. -Cool.

And then some salt and pepper.

♪♪

All right, Damaris.

This tomato sauce is nice,

but I want to taste your pizza.

Let's get those in the oven.

God, that tastes great. Okay.

So I parcooked my cinnamon crusts.

Now we're just going to build some pizza.

Spread on some chocolate-almond sauce.

Your chocolate-almond spread.

Super dark chocolate.

So you've parcooked the pizza doughs.

Yeah. I like to parcook them.

None of the toppings really need to be cooked,

so this cuts down the cooking time with individual pizzas

when you're having a party.

Okay. Get this. You're gonna help.

Ready? -Yeah, of course.

What do you like more than raisins?

Bourbon-soaked raisins. -Oh, mm.

So whenever you're gonna put dried fruit onto a pizza,

you have to reconstitute, or else they get so dry.

Yeah. Mmm.

I just soak them in bourbon and a little bit of water,

mainly water-ish.

And then we put a little bit of marshmallow.

Grab me a spoon. I'm gonna show you something.

Try and get the marshmallow fluff out of there.

Now try and put it on the pizza.

Watch this.

A little spray,

just a little bit,

and now...

All right. Just use your finger.

-I like your fancy tricks. -I know.

I'm so good at this.

You can also put this in a zipper bag,

cut the tip off and, like, drizzle it on.

I like the way it looks when you dollop it on there

because it looks like cheese,

right, like fresh mozzarella.

Okay. Yeah, exactly.

Can you crush those shortbread cookies up for me?

Okay. Hold on.

Krrrkkk!

Like that? -Yeah, that looks great.

This is gonna add a nice texture

and give you some of that crunchiness.

Sometimes I don't like corny ideas of pizza,

but this is a good one.

-Oh, you like it? -Yes, I do like it.

-Yes. -I do like it...

Okay.

...because I'm a purist when it comes to pizza.

But I think this works really nicely.

These go back into the oven.

This is just to carry, so I don't have to walk back

across the thing four times.

-Okay. -I take out the baking rack.

I put aluminum foil on it...

BOBBY: Okay.

...so they can bake straight on the rack

and make it crispier.

-Oh, I like that. -Ow.

It's very hot, you guys, 450 degrees,

what I do for pizza. -But that's...

I burnt myself. Medic?

I'm just kidding.

Those are just gonna bake for 5 more minutes.

Okay.

So while that's happening, I'm gonna make you a cocktail.

Okay.

So when I think about pizza, I mean, what's the first thing

you think about drinking with pizza?

-Beer. -Beer, exactly.

So I'm gonna make a beer cocktail.

You know, you want to put the crushed ice

all the way to the top.

Okay, almost like you do in a Moscow mule or a mint julep.

Exactly. Ice is very, very important.

So we're gonna start with some vodka.

One Mississippi.

One Mississippi.

And a little bit of OJ.

One Mississippi.

One Mississippi.

Some bitters, just a splash.

Ooh, it looks like a tequila sunrise but with vodka.

And then some Italian-style beer.

This looks great.

It's pretty, isn't it?

It looks very refreshing,

and it's gonna go great with our pizza.

We're gonna get just a little bit

of an orange peel on top.

-That looks pretty. -Yeah.

So you just go like this.

You rim the edge of it and drop it in.

Beautiful.

-Look how pretty that is. -It looks gorgeous.

Do we get a little stir?

-Nope. -Okay.

Just drink it as it is.

It will change as you go down the glass.

That is fantastic.

Pretty good, right?

Ooh, that tastes like summertime on the lake.

Mm-hmm. And it's a little more sophisticated

than just popping open a beer.

Should we check on your pizzas?

I think my pizzas are ready, yeah.

Let's see. Woo!

Those are melty, man.

These guys are ready to come out.

It's hot coming out, people.

-Let me help you. -Well, that looked easy.

It's so hot, Bobby. You got it.

His hands are like lead, but not his heart.

No feelings left in these fingertips.

Look at those little puppies.

Right.

You just cool them down for a little bit

because right now, this is piping hot.

When we come back,

it is going to be all about Bobby's pizza.

Oh, no.

And I get to see that pizza oven.

It's not just about my pizza.

-What? -We still got to taste yours.

Don't forget that. -We've got to make your pizza.

Yeah, Margherita with an egg on it.

Put an egg on it.

BOBBY: We just made Damaris' dessert pizza,

and we've moved outside,

so I can build and fire my pizza in the outdoor pizza oven.

Here's the deal. It's in the fingers, you know?

You kind of stretch the dough with your fingers

like this, nice and gentle.

I like to let the gravity stretch it.

And at the same time, I'm making a little crust

or a little border on the outside.

That looks great. It looks so thin.

Like, when you hold it up,

I can see the sun shine through it.

All right. So I'm gonna take my peel...

Look at you with all the fancy stuff.

...and a little cornmeal,

which is what you used, as well.

Put my dough right on top of the peel,

and make sure that your sauce has cooled down

because if it's too warm,

it's gonna make it really soggy.

So see how thin I'm putting the sauce.

Think about slathering some mayonnaise on a sandwich.

Oh, on that, I always put a little too much.

-A little bit of olive oil... -Nice.

...then some salt, some pepper,

and I take some Parmigiano-Reggiano...

Just right on there.

...right on the pizza.

And I'm gonna slice up some fresh mozzarella.

I cut it, and then I tear it.

So I tear it like this...

Beautiful.

...again, not too much.

-Mm-hmm. -It's all about the dough.

I feel like that's where I get crazy.

I always want to put too much cheese on.

I like my oven to be 625 degrees, so it's very hot.

That's gonna make the crispiest crust.

I'm gonna cook the egg on the side

and then just drop the egg right on top of the pizza

in the oven with about 30 seconds to go.

Oh, my God.

It's gonna be hot pizza with an egg on it.

So in terms of doneness,

it's like making a piece of toast.

You just kind of take a look at it.

When it's nice and brown, it's time to take it out.

My egg is about three quarters of the way done.

I'm gonna bring my pizza forward.

I'm gonna put the egg right on top of the pizza.

And then I'm gonna put it back into the oven.

This looks really nice.

All right. I think that's good.

What do you think?

I think I can't wait to eat it.

Pizza party, let's go.

Okay.

A little bit of chili oil, some fresh basil,

and I just tear the basil.

Okay.

-Looking pretty good. -Oh, my gosh.

Listen to it. -That's what you want to hear.

That's what you want to hear.

And once right down the middle.

-I'm gonna take this piece. -Okay.

BOBBY: I'll take this piece.

Mmm. I love that.

You want the yolk to be a little bit runny.

My friends always love the egg on it.

I don't know what it is.

I think it goes really well with the beer cocktail.

Mmm. The sauce is really key.

It's so bright, and you put just a little bit on there.

And this way, it's about the dough.

A lot of people don't eat the crust.

You just see it on the side of the pizza.

Oh, no. That's what it's about.

You've handled it so well.

I think even the oil and putting the salt on there,

every little bit of it

is making the whole pizza enjoyable to eat.

All right. Let's taste your pizza.

-Cinnamon. -Sugar, chocolate,

almonds, marshmallows, that's all.

I'm just gonna give you that piece.

And this is a less crunchy dough.

This is more of a doughy dough

because it's a dessert pizza.

So good.

It is like an almond s'mores.

Mm-hmm. I like those little raisins.

You proved that you can actually do pizza,

oven-style pizza, in a conventional oven.

And I think that's what most people are going

to bake them in anyway.

Store-bought, homemade, it doesn't matter.

We make it taste good. Can I eat now?