All language subtitles for The.Bobby.And.Damaris.Show.S01E06_English

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?