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  • either we do two seasons where I'm just on a losing streak.

  • Or today you're the first ever YouTube food personality to lose to me.

  • Please, no.

  • Come on.

  • I have so little rep as it is.

  • Just let me keep my little bit of rest.

  • Hey, what's going on?

  • Everybody.

  • For first we feast, I'm Sean Evans.

  • Come Unnatural from McAuley in Carroll Gardens, Brooklyn, where I'm joined by a familiar face friend of the program, Andrew Ray, back in the building.

  • You know Andrew from his YouTube channel binging with Babish.

  • We not only recreates dishes from your favorite TV shows and movies, but also gives you go to recipes, kitchen hacks, cooking basics.

  • And that's why we're here.

  • Luke Ali, home of some of the best pizza and calzones in all of New York City, to give you the season to send off that you deserve.

  • That's right.

  • It's Calzone versus Calzone, pizza pocket versus pizza pocket.

  • And then we have a very special guest to tell us.

  • Which folded pie reign supreme.

  • Andrew.

  • Ready?

  • Get it on.

  • I'm ready to get it on.

  • Let's talk calzones for a second.

  • You know what is your preferred delivery method because, you know, you could just go with pizza.

  • But some people they want to fold it up.

  • Maybe they want to deep fry it.

  • Maybe you don't wanna bake it.

  • What's special about the calzone?

  • I don't know why.

  • I feel it's a special occasion when I order a calzone over a pizza pizza.

  • It's every other day.

  • But then, when I see a calzone on the menu sounds particularly good.

  • It feels like an event.

  • Something's happened.

  • My guess is that you're going to make a calzone that's inspired by a famous TV show or movie.

  • Am I right?

  • You know me way too well, Sure, I'm going to make the calzone from Seinfeld.

  • George describes it to George Steinbrenner.

  • As containing eggplants, pepperoni and cheese.

  • Traditional Italian Cal's up.

  • Well, mine is not going to be traditional at all.

  • We're gonna take all the conventions and throw him out the window.

  • But I'll keep people guessing on what direction we're going to go with that.

  • But first things first.

  • We gotta make our door right.

  • Let's do it.

  • So we have been blessed with some of Luke Ali's own pizza dough here, so I'm gonna show you How then Roll it out Very special way.

  • Just go ahead and give me a nice little bit of flour on the countertop.

  • You gotta start not quite in the middle, but little bit north of the middle.

  • And then you want to leave this kind of, like humping the center.

  • See that?

  • Yeah, that's so And she got this stretched out a little bit in turn sideways and you got this extra dough to sort of make it into a circle.

  • Once you've got it at this size, we're just going to sort of push it out in all different directions until we get that classic pizzas shape, which is, uh, conventionally, conventionally.

  • Is there a difference between a calzone dough on a pizza dough?

  • I think there's a difference in the way you cook it.

  • I wouldn't say it's a difference in the dough, but you want to go a little bit lower and slower with the heat on a cow zone, because with pizza, you want to blast it with 900 degrees Fahrenheit oven to get those like nice burn marks and bubbles and stuff with calzone you want, you know, more even color.

  • Nice burnished sort of veneer.

  • And nice job.

  • Thank you.

  • A whole day's work and got our door right there.

  • Is that for the making up part which we didn't do way got our dough And Step two is to actually start making this thing.

  • So since you're going first, how you started Well, I need to prep my eggplant because eggplants are really, uh It's a moist vegetable, Shawn.

  • Okay.

  • And we need to get a lot of moisture out of there.

  • Otherwise, we're gonna have a pool.

  • When we opened up our kill zone, what do you think of eggplant in a calzone?

  • Do you think that will help you win?

  • Do you think it works against you?

  • What do you think with the egg?

  • The egg plants?

  • A cool move.

  • Honestly, like you don't see that very often in a calzone, Right?

  • I've seen in Stromboli sometimes and like a veggies from bully.

  • But I think this with pepperoni and cheese.

  • It's za classic combination.

  • It's a winner threw.

  • You feel good about it.

  • I feel great about sort of.

  • I'm just salting the eggplant here just lightly on each side because I want to sweat it out So I'm gonna throw these in about an 800 degrees Fahrenheit oven for like, 30 seconds.

  • You're doing this at home.

  • I would set this to 3 75 400 for 15 20 minutes.

  • Okay, well, now we have the ingredients out into the uninitiated.

  • Maybe they think, Hey, you just shove a cz many ingredients as you can in the calzone.

  • Close that thing up and serve it up.

  • Is that how it goes?

  • More or less?

  • Is there more to it?

  • There's a bit more to it.

  • And we're gonna do that right now.

  • We gotta stretch out our dough a little bit more.

  • And then, as Mark just showed us What?

  • Wait.

  • Don't take credit.

  • This consists not make We need thio.

  • Just sort of lay the dough over the toppings and not stretching.

  • Stretching over your drop it down.

  • I don't want to think I'm using.

  • I'm sort of moving the dough around, not lifting it off the table that I'm using my fingers to spread it out Every thinner, going a little bit.

  • Having work?

  • Yep.

  • Gravity in fingers.

  • Two greatest forces in the universe.

  • Great.

  • Down a little bit of Parmesan here just a little Parmesan bad.

  • Just so my boys have a place to lay their heads, you know?

  • I mean, I'm putting down a little bit of mozzarella on the bottom.

  • I want they're just be sort of like a cheese furnace.

  • Someone she's top bottom, run down more a plant.

  • Just try to get a good plan vibe going now, Throw nets and pepperoni a little bit of, ah, red pepper flake here.

  • Just a little bit.

  • Just a little bit of heat.

  • And now we got some forgot.

  • What are you looking forward?

  • The ratio Here.

  • Do you have any strategy or you just piling it up?

  • I'm trying to think of what I would want.

  • See, when I cut into it, I want to see about you know, that much toppings I want to see a good cross section.

  • Oh, I'm a huge always thinking about the cross section.

  • That's what they called me back to high school injury cross section Ray, That doesn't make any sense of right.

  • And I'm gonna be careful not to stretch it.

  • I'm just gonna lay it over, Leslie.

  • And now I can see the outline of the dough there.

  • I just, uh, cut it, so that sort of seals it initially.

  • And now I'm just krumping it around with my fingers.

  • There's your pocket.

  • Well, what I'm gonna do is make a calzone that's inspired by one of the great fast food menu items of all time.

  • The crunch trap supreme.

  • Are you feeling the heat and not just from the wood burning oven and drilling all different kinds of heat coming from.

  • I cannot wait to try this because now I know gonna be a wish on Evans is cooking.

  • We'll start with a little bit of shredded cheese.

  • All right, Lettuce, We go heavy on the beef over here.

  • You want somebody to take a bite and be like a little light on the beach?

  • Yeah.

  • No, definitely not.

  • Just a case O k.

  • So pabu little dollop of sour cream Adult will be a little Dalla phobia.

  • This looks supreme.

  • Ah, see where I'm going with it?

  • It's gonna be crunchy and all wrapped up.

  • And then what you want to do is little shredded cheese to soak it up.

  • Yeah, I'm thinking that if you put a shell right on those sauces, it's gonna drink it right up.

  • So a little bit of melted cheese is gonna act like a barrier.

  • Then you just lift in your drop.

  • Now, this is interesting.

  • I love the shape of that.

  • Just didn't wanna break it.

  • But I think I might have to break it against my better wishes.

  • Gonna break this up just a little bit.

  • Yeah, them over drop.

  • So normally, I bake these for, like, 20 minutes in my home oven because your home isn't so much colder.

  • This guy's burning, like 900 degrees Fahrenheit.

  • Maybe maybe hotter.

  • So he's gonna cook in, like, three minutes.

  • We're going express lane right to the judge's table.

  • After a little cross section, we have our calzones fresh out the oven.

  • Time to cut him open to see how we did, At least on an eyeball test level.

  • And we got to cut him open right away.

  • Yeah.

  • So the Crest States crest just cracking it and making it a little bit.

  • Just so I don't deflate it too much when I cut it through.

  • And now just straight on through them.

  • Oh, baby.

  • Yeah.

  • Wow.

  • All right, here I go with mine.

  • It smells good.

  • Nothing left to do but serve it up to our very special judge and see who wears the calzone.

  • Crown Calzones have been served here at the judge's table, and we're joined by Mark Icho, No.

  • One of Brooklyn's favorite pizza makers and maybe my favorite pizza maker.

  • When you're judging a calzone, what makes a good calzone?

  • What makes a bad calzone?

  • What's the criteria that you're using today?

  • Texture of the dough on and whether or not the ingredients inside properly, it's on an eyeball test.

  • What do you thinking when you look at these?

  • Both are looking really good.

  • I am a little less his best kind of guy, and I know that you're a purist, which makes this a risk.

  • But you know what?

  • Don't win without rolling the dice a little bit.

  • So here I am, pushing the chips in the middle of the table on Michael's.

  • Um, I'm definitely willing to taste out of about I want to Go Go Andrew first.

  • Well means you still have a little chewy on the inside.

  • Crispy on the outside.

  • Took that in.

  • Thank you.

  • How embarrassing.

  • That's where he's gonna spit it out, don't you?

  • What have you done slam, Doug.

  • Like that calzone by right there.

  • All the ingredients really work well together.

  • Thanks.

  • I've never had a plan because before It's a first for me.

  • How is that really, really good?

  • I have to put it on the way.

  • Ready?

  • I'm ready.

  • I'm ready.

  • I'm so ready.

  • It's a big league bite.

  • You got a double bite?

  • Did everybody knows the rules are wanted.

  • Luck bite.

  • Are things looking good for me?

  • Yes.

  • Years is more filled out.

  • There's more stuff.

  • All right.

  • I have my decision.

  • Wow.

  • Yeah.

  • Look here.

  • I'd love to hear it.

  • I have to go with the taco one.

  • Whoa.

  • What set the taco one apart from the Seinfeld.

  • Just a lot more flavor flavors and more prominent.

  • They really come at you.

  • You got your mind on the menu?

  • Yes.

  • No.

  • No plants going in my calls.

  • And I just can't do the Mexican.

  • You know, the taco shell?

  • Yeah.

  • Still stayed crispy.

  • Yeah, I was surprised.

  • I don't think he's gonna be that.

  • When I saw you put it together, I got a little nervous.

  • So all the haters toe all the naysayers toe all the people who said that it couldn't be done.

  • Here I am on the finale of Sean in the wild season winning account.

  • Andrew might get on the menu, but I'm still wearing the crown.

  • And you're all witnesses anyway, Wait.

  • With all that said, Yeah, I like yours better with the guacamole.

  • I liked his better without the source.

  • Tomato, tomato.

  • He already crowned the winner, and I'm and I'm already in my victory lap.

  • If you want the best damn calzone you ever had in your life the best pizza you ever had in your life you got to come to a collie here in Brooklyn.

  • Andrew.

  • My guy.

  • Benjamin Babish.

  • Best channel on YouTube.

  • And I'm not just saying that Tall the Sean in the wild heads out there.

  • Who appreciates you.