Brad and Sean Evans Make Cast-Iron Pizza | It's Alive | Bon Appétit

something happened I like hiccup rasa showman such a showman for the people for the people people hey guys today on it's alive with a little special edition sean evans from first we feast you might have seen him on hot ones and sean in the wild i took two bites - glasses there was a human being oh 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 live hot sauce and finishing with something that's probably not even safe to eat powerful [Laughter] [Music] [Applause] [Music] hot sauce is how do they they measure by the Scoville unit I think yeah yes but the Scoville scale is is a measure of capsaicin concentrations and so a jalapeno for example that'll probably measure around 10,000 Blair's Megadeth sauce with liquid rage for example 550,000 on the skull it's mild so today we're gonna be eating pizza bites 55 times hotter than a jalapeno great great and I think I hope you also kinda hot so did you ever test your sauce is just on the tongue alright well I would say this beautiful beautiful color I'm very impressed it's for men tonight I feel like the peppers lose a little bit of their heat in their ferment so not super hot but kind of 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 good I think you're looking at an eighty thousand one hundred dollars really very nice I'm impressed I request thank you cheers Cheers it's nice I'm pizza I'm proud of you this is very good thank you hot sauce it's my thing cast-iron pizzas and other your thing how do you start first off free eat your oven these ones thankfully we get up to 500 so I'm going 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 I will start working the dough a little Brad oh yes sir are you forgetting something yeah that was quick this is the hot one sauce 15500 on the Scoville scale take a bite oh yeah nice flavor mm-hmm little tickle on the tongue there mm-hmm very nice on pizza if you can eat that like I said just like kind of like that it's all just like you we're competing in the same market mark you've got a beat on the label all right I wasn't so bad I got a feeling on the Phase three is gonna be a little more abusive it's a very steep ramp up great first of all you want to get a little flowers 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 what's the uh you know I don't think you get to too much taste it's more of a texture thing doesn't burn and it helps that pizza release real easily right right pretty satisfying stuff so I just like to make a little pad here little landing zone for the pizza and again throw your pizza folks out there and I'm not throwing this thing in the air like Giuseppe but you know I kind of just mold it in my hands everyone has their own way as long as you get it round I don't care all right we've got a problem comment below all right here we go so I'm just gonna drop this invert this right up okay with the cast iron how is this different from deep-dish pizza what's special about the guy I wouldn't even consider this really a deep-dish pizza we're not building like this crazy thing like you boys in the 3-1 to do but what I like you know what was question again what's different about the slice is the oven you look inside that pizza up and it's this big slab of steel left that's wrong them on so by pre and that we're kind of cheating it always put a little salt on your dough Vince always seasoned your dough but I don't like put a little black pepper on there so I got the cast iron that I've preheated on the stovetop now well I reckon we should probably add another bagel bite huh we're going right into the lion's den here now off is the zombie apocalypse I'll let you buy the first I'll do with you well he's a freaking professional oh yeah graver Oh habanero he's great son what is it fun yeah let's make more pizza let's so many hurdles we can put in front of us more than maybe there's a little scared it gets worse than that yeah what are you drinking there nope little milk action that helps friggin eyes at Aaron John Jesus Christ I mean like milk let's get moving daddy's gonna drop a little bit of this into the pan uh-huh good God and here you just want to do this with confidence pick it up just go like to get the little crust up there you know oh oh baby hurry up won't my nose showing you you driving I got this I got this man I got holy Christ you know it's cold all right pull together they oniy sweat in here all right Shawn you want us what I like to do is the ladle ladle that in and what I like to do is get it up on the crust to interest yeah give it a whirl what do you like about that most people do not put it on the cross was it on the cross well because I like I like sauce on the cross and I think it does a nice thing it just kind of caramelized is on the on the cross Jesus Christ we're in for a real show once we get to the next phase it's already happening the trains on the tracks the train is off the track off of the tracks all right with my next trick we're into the cheese here you could do this I got you to work yeah yeah nice and I like to even get it up onto the crust oh 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 this uh look at this tag-team dispute 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 mmm that'll sneak underneath a little bit and help raise up that crust so we're gonna throw this into the oven all right Vincenzo here we go coming in I don't go putting the timer on it because every pie is a little different you know keep an eye on it and it looks like it's starting to get to the color you want then we pull this so in the meantime yeah let's just tortured me more I'm gonna take the Google anywhere I'm sweating over here all right this is what the bomb - bomb beyond insanity Oh sounds great sounds appetizing oh Jesus oh yeah huh just go a geek oh just dump me all right I'm not there yet all right you know what maybe oh no it's starting Elaine Simon's getting there yeah it'sit's to me it's almost like I'm Italian oh I feel like the other one maybe I just got him I know it's there yeah yeah so we got the pizza in the oven I got the ovens in my mat which is just put the pizza in my mouth terrible joke God that was a little bit of a creeper yeah I like that sometimes cheese is melting those are eyes and we're letting all the heat out many are you a spicy food guy I don't like when is like over it ruins the dish right you know for me it's like more of a balance thing I'm not a big fan that 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 throwing these peppers he's like ah you gotta buy he's like don't eat the whole thing I took a bite and I remember for about half an hour I couldn't work I had my head was on the table and it was just like drooling I don't know what he had I like that you're just sort of accepting peppers from strangers and then just popping well I knew I knew him but I didn't know he was growing like heavy metal peppers yeah what are you with some of your favorite stuff do you like to put on pizza to me a green peppers sausage pizza is sorry to cut you up green bell pepper yes I knew I liked you hey everyone bust my chops about green bell peppers no love them obviously one more check here Vincenzo will pull it out we'll take a look so just a little demonstration sake we'll give it a check if he needs to go back oh it's beautiful don't look bad right now take a peek on the bottom we can see you want to make sure there's no pale spots on the day that pizza should lift right off nice public we're I'm gonna call this now time of death is 4:40 boom boom look at that no droop egde no nothing and we'll let that rest let that hang out before we get go Wow is we just but I guess we'll jump in get our last pizza bite you think I should eat the whole thing we've already kind of gone 3/4 of the way I feel good now I'm like hi exactly and just push the chips in the middle of the table who cares all in they all in oh yeah before it gets cold oh god my fingers don't work we're gonna just drape a little bit that ham on there that's good yeah great put the ham on here you can do the bass I got you I got you whoo yep I'm sorry I can't think yep that was hot you're there we're in that space man I'm like something happen I like hiccup grasses just showman such a showman for the people for the people people yeah hiccup hurt me this is terrible Shawn yeah yeah I was gonna brush the hair hey Don aren't you glad bone Appetit give you a Test Kitchen show yeah not a hot sauce show gonna okay there you have it it's a wrap bye I always like to drizzle with a little frog God Jesus Christ just a little olive oil drizzle to bring it home I like that a little bit well I'm a hanger blow my nose again yeah yeah some consequences death sauce for sure five hundred and fifty thousand Scoville a jalapeno ten thousand so fifty five times hotter than a jalapeno sure my ears are coursing through the bloodstream over here well cheers man yes it's not falling apart no look at this perfect that's why I'm starting with a hot pan and having that but I think that little bit of sugar in the mix really kind of helps [Music] we're good it's a great beat look through all the way nice cook through crispy cross bottom the bottom yeah there's no SOG action this ain't no DiGiorno's right this ain't no freezer pizza right here this is the real deal and I mean as we saw it's pretty easy but as we've learned today nothing in this episode is easy so before you take a bite though you're done soon this is the last dab it is the hottest sauce on the show what we're gonna gently 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 thank you and no matter what happens after this fight it's been a real pleasure lovely day all right here goes nothing Vincenzo I hope you're happy 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 I didn't really like me up because I think I might it was the the sauce was burning me it's still that's pretty hot you did take a big bite and then you said it sort of like choke down the pizza and I kind of and I ended up swallowing a bike that I think had maybe that had the most on it you're a very honest guy but I think that you might have just you know hacked the system now give me another little dab okay okay oh yeah there it is mm-hmm but you know what it kind of does have a nice flavor thank you beyond the heat it kind of does have that nice kind of floral e you like the love the mustard notes you like the yeah oh yeah I'm getting a little bit of mustard now I'm getting hot I'm like literally sweating yeah it's pretty hot all right gu Bellinis going back on let me know um 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 uh thanks for joining us one bad thank you for having me in shout out to Brad the man knows how to make a cast iron skillet pizza thank you good fun Bon Appetit baby I'm gonna get yourself a little pizza huh it was probably the most I've cursed huh give me a lot of bleeping on this one that was Blair that last one yeah Blair [Music]

Channel: Bon Appétit

Views: 4,205,932

Rating: 4.9523463 out of 5

Keywords: hot sauce, hot ones, first we feast, pizza, cast-iron, what is, brad, brad leone, it's alive, alive, fermented, live food, test kitchen, how to make, fermentation, probiotics, make, sean evans, sean in the wild, pizza recipe, cast iron pizza, how to make pizza, best pizza recipe, sean in the wild pizza, first we feast brad, sean in the wild brad, cast iron skillet pizza, hot sauce challenge, cast iron, first we feast hot ones, food, bon appetit

Id: 0Rt329xQUjM

Length: 13min 49sec (829 seconds)

Published: Tue Nov 21 2017

Reddit Comments

[u/neallynch]

'i always like to drizzle it with some ... jesus christ'

[u/JohnIwamura]

The foodtube crossover to end foodtube crossovers

[u/all_the_way_through]

top 10 anime crossovers

[u/Timedoutsob]

Love both of these guys and in one video. amazing.

[u/gaseousshroud]

Where is this kitchen? Ive seen in so many other videos, like Gordon Ramsey, and some instructional cooking videos.

[u/197708156EQUJ5]

Don't expected to learn how to make a cast-iron pizza