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  • It's so great to be back in his mansion.

  • Yeah, it is nice to be back.

  • Became, like, master chefs last year.

  • We did?

  • Yeah.

  • We became a couple.

  • Couple Ramsey's.

  • Oh, fuck.

  • Oh, shit.

  • You know Shawn Evans coming this year.

  • Cute.

  • I fucking love you, too.

  • But like he fucked us up.

  • Yeah, I think that you just fucked us off.

  • He fucks everybody but you.

  • Whoa, whoa, whoa, Wait.

  • Get back.

  • I think that's I think that's That's where I was trying to take this conversation like it's something we should do.

  • I think we should just like we just give him a taste of his own medicine.

  • Oh, focus.

  • Ice up, Brian.

  • Who the fuck brings a toothbrush to a party?

  • I help.

  • What a fucking weirdo.

  • What is wrong with him?

  • He's good.

  • Yeah, it looks good.

  • It looks good.

  • Are you fucking kidding me?

  • Are you fucking getting me?

  • Are you fucking kidding me?

  • Where's this is Green juice?

  • Yeah, so fucking weird.

  • Thought the what do you guys doing?

  • A green juice.

  • But, um, I'm keeping an eye on us.

  • Yeah, Brian, I'm Joji.

  • Last summer, we became master chefs of the 80 arising summer mansion.

  • And this year we're teaming up with even more chefs and special guests and asking a few of our 80 arising label mates to help us out.

  • Oh, welcome to the feet, Mansion.

  • Welcome to the feast mansion.

  • Welcome to the Feeds mansion.

  • Welcome to the feast mansion.

  • Hi, this is Jo Ji.

  • This is Bryan.

  • And you are watching the greatest cooking show in the world yet again.

  • Peace Mansion.

  • Yes.

  • And, uh, the last season we became really great chefs clearly shows, like the best chance of our generation, Ramsey.

  • But there's one thing that we still haven't conquered.

  • And that is pizza.

  • Pizza.

  • We don't have a pizza.

  • We're gonna need some help.

  • And today we have international pizza consultant Anthony Falco and a great friend, Shawn Evans.

  • Oh, are you ready, brothers?

  • Yes.

  • Makes a pizza.

  • I'm ready to party.

  • Hey, guys.

  • Thanks for having me.

  • I'm Hyde to be off the fridge this time around.

  • I'm glad to be here at the fees.

  • No, thank you for coming through.

  • Greatest thing.

  • Showing the world's greatest honor and cooking.

  • Gordon Ramsay and, um, Bobby Flay.

  • They called me and they were like, Yo, Can we be on the show?

  • I said no.

  • Do okay.

  • There.

  • Pizza sucks.

  • Yeah.

  • Oh, yeah.

  • So you're not only a pizza pizza, chef, but you are a consultant?

  • Yeah.

  • Yeah.

  • Fly all around the world and help people open pizzerias that it's pretty sweet game.

  • I have one more question.

  • Pineapple on pizza.

  • What's that to you?

  • Highly divisive issue.

  • Pineapple is just a fruit that originated from South America, just like you made us.

  • People don't really do a good job.

  • So, like I have a technique Okay, that I may or may not have already prepared for.

  • Ah, amazing.

  • So pizza should always be fun.

  • Just use good ingredients.

  • Don't overthink it and make it something that you can recognize his pizza like, Don't try to get too fancy.

  • Are we making fun?

  • Pizza Say, Yeah, that's all I know.

  • I I'm just like Mr Fun Pizza.

  • That's my So I thought would be fun to make some fresh mozzarella like maker on Lots of all you fucking do this.

  • This is mozzarella curd is what this is.

  • So we've got our current salted now, and what I'm gonna do is pour hot water over them.

  • so I'm quartered on the side.

  • I don't want to scorch our little baby turds, and we're just gonna kind of move these back and forth in the hot water and you can see they're starting starting to come together.

  • And proteins are starting to interlock in the in the presence of the hot water.

  • And there's milk fats or chap trapped inside of these these proteins that are called Kaysen's on inside you know, facts.

  • Yeah, and so way want to keep that those those fats trapped in there so we don't want the water to wait.

  • Way is already fully been separated, but we don't want the water to be too hot, But we don't want to be too cold or the Kurds won't for him, that's what we're all pretty hot.

  • So it's going and I'm gonna get all of it together.

  • So there's no like little juice guys flowing around anymore than dump this water.

  • You guys who wants to give this a stretch?

  • But try it is artist Fox, but that's what the paddles for.

  • But get your hand to touch it and then kind of get under there and lift.

  • You can see like kind of get all the way under and then go up.

  • Well, good.

  • So I feel like Brian's and natural in the kitchen.

  • My Rachael?

  • Yeah.

  • Brian Cook some good.

  • Really appreciate it.

  • Even like something I've never tried before.

  • You should give this a shot.

  • Don't be afraid.

  • Touch it.

  • Yeah, that's your Tex right there.

  • That's it.

  • Yeah.

  • And then ghost nice and slow.

  • I like that.

  • Yeah.

  • Did pro stretch, right?

  • They're calling it.

  • It's unnatural.

  • You want to try it?

  • Yes, it did.

  • Cheese rifle, slipping teeth.

  • Oh, you wrapped it up.

  • That's that's a dope look.

  • All right, well, I think we're playing mozzarella to make something.

  • So we plot the dough, make a actual pizza that still do this way have our does here.

  • They've spent three days kind of doing their thing and slumbering and re dancing.

  • Yeah, it's a long, slow, fermentation way.

  • We'll have a little bit of flour, but not too much.

  • So you can work it.

  • Yeah.

  • The first thing you do is kind of create the crust by just kind of dimpling everywhere that I don't want crust and the whole process.

  • We want to be really gentle with their little doe babies.

  • But I'm just gonna dimple it really quickly and then go to the bottom A little more flour on the bottom.

  • Just rub it in, pick it up.

  • Kind of go back and forth a little bit, and then you can put it in your hands like you want to support it.

  • You don't want to have, like, a finger tip.

  • Is this a real pizza?

  • 00 eyes fantastic.

  • Yeah, that's how you do it.

  • It's really easy.

  • You guys, we're probably gonna be, like, really good.

  • No.

  • See what you guys do, And at any point you feel like we're sure now you could call time out.

  • God, it's not surfing.

  • You just stop.

  • That's too much fire, Georgie.

  • Timeout, Huh?

  • Okay, So you guys should give it a shot of trying to draw air.

  • It's up to you.

  • It's kind of an advanced level thing.

  • You might get people room.

  • Oh, there you go.

  • All right, Now, don't go.

  • Yeah, maybe just a couple.

  • That Jodi, what you have?

  • You know, I've never done Whoa!

  • All right, brother.

  • Go.

  • Wow.

  • Sorry.

  • What do we do?

  • Sean?

  • John, you've improved.

  • Thank you.

  • After last time we made together Jodi.

  • Very excellent, Brian.

  • I like how you just kind of stayed under the radar.

  • And we're like, I was