Brad and Sean Evans Make Cast-Iron Pizza

So, I'm having hiccups.

Brad's such a showman, such a showman.

(Beep) the show.

For the people, for the people.

(Beep) the people. (laughter)

Hey guys, today on It's Alive,

we got a little special edition with Sean Evans

from First We Feast, you might've seen him

on Hot Ones and Sean in the Wild.

I took two bites, bitch.

(coughing)

Behind these glasses there is a human being.

(yelling) Stay on top, Terry.

But, he's here with us today and I'm gonna show him

how to make a cast iron pizza, should be fun.

It should be fun and we're doing

a little bit of a twist, similar to Hot Ones,

we're gonna be eating increasingly hot bites

of pizza as we make another pizza.

Starting with the It's Alive hot sauce and finishing

with something that's probably not even safe to eat.

Powerful.

All right, you ready for this, put your seatbelt on Sean.

(laughing)

(It's Alive theme music)

Hot sauces, how do they, they measure

by the Scoville unit, I think it's called?

Yeah, yeah, so what the Scoville scale is,

is a measure of capsaicin concentration and so

a jalapeno, for example, that'll probably

measure around 10,000.

Blair's Megadeath Sauce with Liquid Rage, for example,

550,000 on the Scoville scale. Oh, yeah sounds mild.

So, today, we're gonna be eating pizza bites

55 times hotter than a jalapeno.

Great, great, and I think I'll be (mumbles) hot, so...

Did you ever test your sauce?

No, just on the tongue.

Alright, well, I would say this, beautiful.

Beautiful color? Color, I'm very impressed.

It's fermented, I would guess. It's fermented, yeah.

I feel like the peppers lose a little bit

of their heat in the ferment.

(drum roll)

So, not super hot.

But kinda hot. But kinda hot.

I would say this, listen, If you're not

a hot sauce person, if you don't have a foundation for it,

this will knock some people off their chair, for sure.

Alright, good.

I think you're looking at an 80,000, 100,000.

Really?

Very nice, I'm impressed, I'm impressed.

Well, thank you.

Cheers. Cheers.

It's nice on pizza.

Mhmm, great on pizza.

(laughs) I'm proud of you, this is very good.

Thank you. (applause)

Hot sauce is my thing, cast iron pizzas,

I know they're your thing, how do you start?

So, first off, preheat your oven,

these ones, thankfully, we get up to 500.

Some go up to 550, that's fine, turn that up to 550.

And then I put this on a little medium-low,

just so when I drop it in there, it's

already hot, ready to go.

That'll help set up that nice snappy crust on the bottom.

And then we'll start working the dough a little.

Brad? Oh, yes sir?

Are you forgetting something?

Man, that was quick. Round two.

This is the Hot Ones Sauce, 15,500 on the Scoville scale.

Alright, now we'll take a bite.

Yeah, nice flavor. Mhmm.

Little tickle on the tongue there.

Mhmm.

Very nice on pizza.

You can eat that, like I said, just like on the It's Alive.

Just like you, we're competing in the same market.

You got me beat on the label. (laughter)

Alright, that wasn't so bad.

I gotta feeling the phase three

is gonna be a little more abusive.

It's a very steep ramp up today.

Oh, great.

First of all, you wanna get a little flour.

I use a little bit of cornmeal, all purpose flour

and just a pinch of sugar and that little bit of sugar

helps you really get a nice snappy crust on the bottom.

Is it mostly just a texture thing,

do you get any taste out of that or what's the?

You know, I don't think you get too, too much taste,

it's more of a texture thing,

It doesn't burn and it helps the

pizza release, really easily.

Right, right.

Pretty satisfying stuff.

So, I just like to make a little pad here,

little landing zone for the pizza.

And again, for all you pizza folks out there,

I'm not throwing this thing in the air like Giuseppe,

but I kinda just mold it in my hands.

Everyone has their own way, as long as you get it round,

I don't care, all right?

You got a problem, comment below.

(laughter) Alright, here we go.

So, I'm just gonna drop this, invert this right out, boom.

With the cast iron, how is this different

from deep dish pizza, what's special about the cast iron?

Well, I wouldn't even consider

this really a deep dish pizza.

We're not building this crazy thing

like you boys in the 312 do or whatever,

but what I like, you know, what was the question again?

What's different about this slice is the oven.

Now, you look inside this pizza oven,

it's this big slab of steel that they're throwing them on.

So, by preheating that, we're kinda cheating it.

Always put a little salt on your dough, Vince.

Always season your dough, bud.

I even like to put a little black pepper on there.

So, I got the cast iron that I preheated on the stove top.

Now, well, I reckon we should probably

eat another bagel bite, huh?

We're going right into the lion's den here.

Now up is the Zombie Apocalypse.

I'll let you bite it first and I'll do what you...

Oh, he's a freakin' professional.

Oh yeah, great, great flavor.

(laughter) (groans)

A habanero?

Jesus Christ, Sean.

(laughter) This isn't funny.

Yeah, let's make more pizza.

So many hurdles we can put in front of us

while we make this pizza.

I'm just a little scared it gets worse than that.

What are you drinking there, milk?

A little milk action.

That helps?

My freakin' eyes are tearing, Sean.

Jesus Christ.

I don't even like milk.

Let's get moving.

I'm just gonna drop a little bit of this into the pan.

Good God.

And here, you just wanna do this with confidence.

Pick it up and just go.

I like to get the little crust up there, you know.

Jesus Christ.

Woo!

Habanero, I gotta blow my nose, Sean, you...

I got this, I got this, man, I got your pizza.

Holy Christ.

It's hot?

No, no, it's cold.

Alright, pull it together, Leone.

I'm sweating here.

Alright, Sean, so what I like to do is the ladle.

Ladle that in.

And what I like to do is get it up on the crust, too.

Interesting, what do you like about that?

Most people do not put it on the crust.

Why do you put it on the crust?

Well, because I like sauce on the crust

and I think it does a nice thing.

It just kinda caramelizes on the crust.

Jesus Christ, we're in for a real show

once we get to the next phase.

It's already happening, the train's on the tracks.

The train is off the tracks. Off the tracks.

Alright, for my next trick, we're gonna do the cheese.

Here, you can do this.

I got you, bro. Put you to work.

Yeah, yeah, nice, and I like to even

get it up onto the crust, too.

You know what, I beat you to that,

because I knew that you were going there.

And then I'm gonna do a little bit of mushroom on there.

Look at us tag team this pizza over here.

We're doing good, huh?

What I like to do here is take a little bit

of extra virgin olive oil and just do

a little light drizzle real quick (exclaims).

That'll sneak underneath a little bit

and help raise up that crust.

So, we're gonna throw this into the oven, alright Vinchenzo?

Here we go, coming in.

I don't go putting a timer on it,

because every pie is a little different.

You know, keep an eye on it, when it looks like

it's starting to get to the color you want, then we pull it.

So, in the meantime.

Yeah, let's just torture me more.

I gotta take the goobalini off, I'm sweating over here.

Alright, this is what, Da'Bomb?

Da'Bomb Beyond Insanity.

Oh, sounds great, sounds appetizing.

Oh, Jesus.

Oh yeah, huh, just go, just go.

Alright.

I'm not there yet.

Oh wait. (laughter)

You know what, maybe, oh no, it's starting to lay,

it's starting, it's getting there.

Yeah, it's... (exclaims)

To me, it's almost metallic.

Yeah, tickling the throat a bit.

Vinny, your throat's closing.

I feel like the other one, maybe I just got,

oh no, it's there.

Yeah.

Yeah, so we got the pizza in the oven.

(laughter)

I got the ovens in my mouth, I should've just

put the pizza in my mouth.

Terrible joke.

Oh God, that one was a little bit of a creeper.

Yeah, they're like that sometimes.

Cheese is melting, dough's rising.

We're letting all the heat out, Vinny.

Are you a spicy food guy?

I don't like when it ruins the dish.

You know, for me, it's like more of a balance thing.

I'm not a big fan of just popping the pepper.

You know, I've done that a few times.

You have, I've done that a couple times, too.

I used to work at this deli in Fairfield, New Jersey

when I was a young lad and this little Italian man

came in and he was growing these peppers.

He was like, Oh, you gotta eat one, blah, blah, blah.

He's like, Don't eat the whole thing.

And I was like, Alright.

I took a bite and I remember for about half an hour,

I couldn't work, my head was on the table,

and it was just drooling.

I don't know what he had.

I like that you're just sort of accepting peppers

from strangers and then just popping 'em.

Well, I knew him, but I didn't know he was growing

like heavy metal peppers, you know.

What's some of your favorite stuff

that you like to put on pizza?

To me, a green pepper, sausage pizza is...

Green, sorry to cut you off, green bell pepper?

Yes.

Knew I liked You.

Everyone busts my chops about green bell peppers.

No. Love 'em.

Alright, let's do one more check here, Vinchenzo.

We'll pull it out, we'll take a look.

So, just a little demonstration sake,

we'll give it a check, if it needs to go back in...

That looks beautiful.

Don't look bad, right?

Take a peak on the bottom.

So, you wanna make sure there's no pale spots under there.

A pizza should lift right off.

Nice bubblage.

I'm gonna call this now, time of death is four 40.

Boom. Boom, look at that.

No droopage, no nothing.

And we'll let that rest, let that hang out,

before we get going (exclaims) (laughs),

but I guess we'll jump in, get our last pizza bite.

You think I should eat the whole thing?

We've already kinda of gone three quarters of the way.

Yeah, I feel good now, I'm like high.

Exactly, and just push the chips

in the middle of the table, who cares?

All in, baby. All in.

(ominous music)

Yeah, not bad.

Oh yeah, so before this pizza gets cold.

Oh, God, my fingers don't work.

We're gonna just drape a little bit of that ham on there.

That's good.

Yeah, yeah, great, put the ham on.

Here you can do the base...

I got you, I got you.

Woo! Yep.

I'm sorry, I can't think. Yep.

That one was hot.

You're there.

You're in that space, man.

I'm right with you. (coughing)

I'm right with you.

Something happened.

I like hiccuped.

Brad, such a showman, such a showman.

(Bleep) the show.

For the people, for the people.

(Bleep) the people.

(laughter)

Yeah, the hiccup hurt me, I

don't know what happened there.

Jesus Christ.

Oh God.

Oh, this is terrible, Sean.

Yeah, yeah.

Alright, we're just gonna brush that right on.

Aren't you glad Bon Appetite gave you

a test kitchen show?

Yeah.

Not a hot sauce show.

(Bleep) A.

Alright, there you have it, it's a wrap, bye.

(laughter)

I always like to drizzle a little, oh God, Jesus Christ.

Just a little olive oil drizzle to bring it home.

I like that.

Just a little bit.

Oh man, I gotta blow my nose again.

Yeah, yeah.

Some consequences to Death Sauce, for sure.

550,00 Scoville, a jalapeno 10,00,

so 55 times hotter than a jalapeno.

Sean, my (bleep) ears hurt.

Coursing through the bloodstream over here.

Well, cheers, man, and look at this,

it's not falling apart.

No, look at this, perfect.

That's from starting with a hot pan

and having that, I think that little bit of sugar

in the mix really kinda helps.

(soft music)

Pretty good? It's a great pizza.

Cooked through all the way nice?

Cooked through, crispy.

Crispy bottom. Crust at the bottom.

There's no sog action.

This ain't no Digiorno's.

This ain't no freezer pizza right here.

This is the real deal.

And I mean, as we saw, it was pretty easy.

But as we've learned today, nothing in this episode

is easy, so before you take a bite.

Oh, jeez, I thought we were done, Sean.

This is The Last Dab.

It is the hottest sauce on the show.

What we're gonna do Should I tell my family

I love them? is dab the last bite

with a little something extra.

Bottom line is this, my man.

I hope that you enjoy the last dab

as much as I enjoyed the pizza,

and I really think you will. Well, thank you.

And no matter what happens after this bite,

it has been a real pleasure.

It's been a lovely day. (laughter)

Alright here does nothing, Vinchenzo, I hope you're happy.

No, no, the pizza being hot itself didn't help anything.

I feel like I might have swallowed the bulk of it,

which probably isn't gonna be good in about eight hours.

Right, right, right.

I don't know, it didn't really light me up,

because I think I might've, it was the sauce was burning me.

It's still, it's pretty hot.

You did take a big bite, and then you said,

you sort of like choked down the pizza?

And I ended up swallowing a bite

that I think maybe had the most on it.

You're a very honest guy, but I think that

you might've just, you know, hacked the system.

No, give me another little dab.

Okay, okay.

Oh yeah, there it is. Mhmm, mhmm.

But you know what, oh Jesus.

It kinda does have a nice flavor.

(laughter) Beyond the heat, it kind of

does have that nice kind of florally

You like the mustard notes, you like the...

The mustard notes, that's what I'm getting, yeah.

I'm getting a little bit of mustard, no,

I'm getting (bleep) hot.

I'm like, literally sweating.

Yeah, it's pretty hot.

Alright, goobalini's going back on.

Let me know what kind of pizza you make,

how it goes for you, what you like to put on it.

Let me know in the old comments.

Sean, thanks for joining us.

Why don't you uh...

Thank you for having me in.

Shout out to Brad, the man knows how to make

a cast iron skillet pizza.

(laughs) Thank you.

Good fun.

Bon appetit, baby.

Vinny, get yourself a little pizza, huh?

This is probably the most I've cursed, huh?

Gonna be a lot of bleeping on this one.

That was Blair?

That last one?

Yeah.

(Bleep) you, Blair.

(upbeat music)