- [Announcer] Welcome to
"Without a Recipe," pizza. It's got dough. - [Eugene] Y'all remember flubber? - [Keith] The savory shit
is where I come to play. - [Zach] It's in my blood. - [Ned] It's got sauce. - [Zach] Oh yeah. - It's got cheese. So much cheese! - The cheese is hidden
within this, like a Ferrari. - [Eugene] It's got toppings. You are getting a mouthful of fish. - [Brandon] You're like beauty and chaos. (laughs) What is on fire? - [Announcer] Will it be Brooklyn? Will it be Chicago? Will it be Italia? Or will it be hell? - Oh, this is a bad time. (laughs) (dramatic music) (exhales) - (claps) Today is the day, "Behind The Try" is finally available on the streaming service near you. - Go to find it at tryguys.com/movie or... - Check it out on your local iTunes, your Amazon Prime video, your Google Play, your YouTube movies, your Voodoo? - Take a seat, the show is about to begin. - [Zach] Actually it's
"Without a Recipe" pizza, but still enjoy that. - [Announcer] The Try Guys,
are back in the test kitchen for another episode of, "Without a Recipe" - I don't know what to do with, (beep) it. - Which one's Colby-Jack and
which one's Monterey Jack? - [Announcer] This challenge, pizza. - There's nothing more, sexy than the film that develops on top of the cream sauce. - [Announcer] Each Baker
will have two hours to create a pizza of their choice and present it to our panel of judges. - It looks like a little bit
of fungus, is in the center. - My name is Jimmy Wong, I'm
an actor, host, YouTuber. I have a cooking show, I
just released a cookbook, called "The Feast of Fiction Kitchen," which I guess makes me somewhat qualified, to talk about food. - I'm Kwesi James, and I'm
from Brooklyn, New York. I know what pizza is
supposed to taste like. - Kwesi, can you run through, every pizza don't you can think of. - Pineapples. - It might end there. (laughs) - I'm Brandon Conaway, and I am the co-owner
of Quarantine Pizza Co. - And then I am Carolina Conaway, and I'm also the co-owner
of Quarantine Pizza. - I'm a chef and I've been working at a few Italian restaurants in LA. So, I just started making
pizzas in quarantine, just to, make a little extra
dough on the side, you know? - Extra dough? - Extra dough.
- [All] Oh. (laughs) - I've always had a love for
pizza making and bread making and that's always been a
passionate hobby of mine. A good pizza, is a balance
between crust, sauce and topping. Beautiful leopard spotting on the crust. A little bit of a char,
but not burnt by any means. For the most part, they
kinda know how to make like breads and stuff like that, right? - I actually have
recently developed a hobby of making bread and an adjacent
product to that is pizza. Now, if there's any episode
where I got this, it's this one. - First of all, I dressed
like a pizza today. I look adorable, we all agree. - I've never made it myself. I am someone who loves
watching people cook, but I personally don't like doing it. - Now I have, made deep dish pizzas. I've even made deep dish pizzas
in the last couple years. Now I know a lot of people out there who are purists are gonna
say, "That's not pizza." - Chicago pizza, is it pizza? - (beep) you, yeah it is. - [Both] Three, two, one. - Sexual.
- Yeah! Oh, is it? - I'm making an ode to New
York of yesterday and of today. So I'm gonna make a fancy ass pizza that represents modern Brooklyn. But I also wanna just have
a classic New York slice, that represents Brooklyn of
old, an ode to gentrification, if you will
- Oh boy. Mmh, I don't know about that. - I am making a Chicago deep dish pizza. Fun fact, I used to
work at a Chicago-style, fast food place in college. So I've made, tiny sausage sandwiches. I've made Italian beef sandwiches. So I thought let's take two of
the best flavors Chicago has and make a super Chicago pie. - You've heard of cheese pizza. You've heard of four cheese pizza. but have you ever heard, of the 24 cheese pizza clock? - [Zach] Of a what? - A different slice for
every hour of the day. Why don't you check that pizza clock? To find out what time is it? - I am making what I'm calling
the world's best-worst pizza. I'm taking everyone's
least favorite toppings, statistically, the worst
things that people wanna say, "Don't check that box when
I'm getting Domino's." And I'm putting it all on one pizza. That's right, even my dough and sauces are gonna be kind of screwy. - [Keith] Really? - [Eugene] Yeah. - [Keith] Wow, that's a choice. - But, no one has made
all those collective, bad choices together.
- Hey, you're right. - Maybe it's good. - I'm gonna start first by
adding our salt, our water. And we're just gonna add that to our double zero Caputo pizza flour. - We got bread flour, we
got all purpose power. We got pizza flour? Double zero zero pizza flour. - What the (beep) is that?
- This is what you use for like making pasta,
this is the good stuff. - We like to, not use any commercial yeast in making our pizzas. So that means that we use a starter, which we build into a levain. - Our dumplings, without
yeast, were a chewy mess. So I feel like you need
that bounciness to it. You have a scale? - I do a little warm water. I let it burp for about 10 minutes. And then if it burped
enough, then we did it. - And just, slowly mix away. (mixer whirring) - I'm also gonna use this,
yep, be right there with you. - Are you just copying everything I do?
- No, Ned, I would never. - [Brandon] About five to 10 minutes. Just really more so to
incorporate the water in the flour and just initially get a little
bit of gluten development. - [Keith] Ooh, what's that? - So I'm making a spinach dough. - Oh, God.
- That's right. This pizza's is gonna be
very confusing looking. - And I like putting a
little bit olive oil. - Pizzas are always so
oily, but I was not planning on putting it in my bread. (laughs) - I'm so drunk. - Whoo, drunk? - I can't remember now what I am. - Let's get myself, a
nice little LeBron moment. 'Cause I am a champion. (claps) - Ah, (beep) Zach. We're out of, the good stuff. - [Zach] Oh man, that sucks. - (chuckles) This might be really good. - What's that? Sugar, he's putting sugar into his bread. Wow this guy's crazy. ♪ Sugar ♪ ♪ Pour all the yeast ♪ - Oh wait. ♪ You are my yeasty girl ♪ Okay that's... ♪ And you got me burping too ♪
♪ Burping too ♪ - Oh yeah, salt, thank you Ned. - Oh my God!
- Ned is gonna be furious, when I beat him.
- This is not okay. - Guys, I am with a man, who bakes bread all the (beep) time. What would you do? And you hear the way
he's talking about it? It would be foolish. It's "Without a Recipe,"
not without a Ned. - Now put in some sugar, give
it a quick whisky-whisky, not Eugene's kind of whisky-whisky. - After this we will scoop it into a bowl and let it proof in the fridge, where we will then portion it later and we'll have our finished dough balls. - This is my dough. I'm just gonna keep... I'm just gonna play with it while--
- That looks good. - Thanks. - Mmh, oh that's (beep) amazing. - Oh thanks. - That tastes like a pizza (chuckles). - Tastes like a pizza. - It does like already taste like pizza. I don't know how you have
like all the sauce flavor. It's already there.
(laughs) The whole thing, man, Ned's bread. - You know when your dog just
ate dinner and he's lying on his back and you just
kind of like poke his belly. That's how it feels like. - I'd say that the
pressure is on to deliver. - The pressure is on. - This actually feels okay, but again, I just don't have the confidence that it's gonna rise. - I'm know this is the one,
that's like the Italian and then like, you know, I
make pizza with little Wesley all the time.
- And the Wesley Well, hey look, I could be your son. - Okay. - Okay let's do that. - I could be like papa
you wanna make the pizza? (laughs) - [Announcer] While the dough
is set aside for proofing, the guys move on to making their sauce - We use our, amazing rustic crushed Bianco Dinapoli tomatoes, kosher salt and California olive oil. Dump that in here. - Oh yeah. Oh no (laughs). - I'm gonna pick the worst
sauce, which is white sauce. - I think there's no such
thing as too much garlic. Anytime a recipe says one
clove of garlic, three. - I like having a little
bit of chunks of garlic. - And really, all we're doing is whisking it to dissolve the
salt and incorporate our oil. - Starting the sauce while
also roasting bell peppers. I'm gonna be marinating my Italian beef in the Jardiniere juice
and adding a little bit of the Jardiniere vegetables
chopped up into the sauce but not too many 'cause I don't
want it to be a spicy sauce. I just want it to be a delicious
sauce with a little kick. - Also just remember
a very important step. You do not wanna cook your tomatoes. (dramatic music) - Now it's cooking. - [Brandon] You wanna have that tartness from the raw tomato where if
you're cooking your tomatoes, it's just gonna be sweet. - Italy, pizza. Oh (beep) it's burning. - I would say Ned, you and I are doing pretty standard sauces which for a pizza, you
don't wanna get too crazy. - Let's take some anchovies in the sauce. Let's make it fishy. - I got these old goofy
little cherry tomatoes, they're beautiful. - [Zach] Wow, what's that? - [Ned] This tomato base. - I didn't even see that
on the thing. So that's-- - Yeah it like thickens it and it gives it a little bitterness. - Now I wanna get my
anchovies into a fine paste. People can pick off their
anchovies and as a topping, I'm not letting that happen. You eat my pizza, you are
getting a mouthful of fish. - You know, I do think that Giesting sauce is delicious on pizza but
I've never put it in Pizza. So today's the first let's try it out. - I am really liking
the way my sauce looks. - I would not eat my sauce
and make out with anyone. - I wouldn't make out with anyone and then eat your sauce, out
of respect for your sauce. - Oh thank you. - Yeah. - My sauce is done. So it's time, to bring out the cheese. Cheese on 24! - [Both] One, two, three,
four, five, six, seven, eight, nine, 10, 11 12, 13,
14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24! - A lot of people hate
pineapples on pizza. So this pineapple is gonna
make a lot of new friends that he's never seen. - Cheese number one, mozzarella. Talk about the good stuff. Parmigiano-Reggiano,
DOP, cheese the second. Romano, cheese the third. - [Announcer] Ned continued
to bring out all 24 of his cheeses, each chosen to match characteristics found at that particular hour of the day. - You know what happens at 4:00 AM? Kraft Singles (laughs). - Let's see what's going
on with this dough. Oh my God - [Eugene] Y'all remember flubber? - Oh (beep), that was
almost a shatter class. - Whoa! (laughs) Splash zone. Son, we are going to America. - What is it like papa? - Well, it's not like here. - [Announcer] With only 24 minutes left, Ned has exactly 60 seconds
to shave each of his cheeses. Zach has agreed to help - (groans) So much cheese! - Cheese! - This kinda feels nice and airy. - [Keith] I feel like a cat. (Eugene purring in a tune) - I'm lactose intolerant. - I really just need you to
grate some (beep) cheese. - [Announcer] Three, two, one.
- No! - Hands up bakers. - What fell? - Cheese. - [Announcer] Now that the
crust, filling and sauces have been prepared, the Try Guys will allow the
dough to proof overnight in the fridge. Tomorrow morning they will
have one hour to toss, assemble and bake the pizzas. - I have three different items I could potentially bake this on. I think I might choose this, slab. - We got a little tray and we've got what's called a pizza stone. I've never heard of that. But it has pizza in the name. Good enough for me. I'm gonna preheat this mother (beep). - Also, I'm using the pizza stone. - Let's preheat that shit. - So, if you're cooking pizza at home, I would just turn your oven as high as you possibly can. - Let's crank it up to 550. - Oh shit, all right. - I've brought my own cast iron skillet. What I love about cast iron skillets, is if you own one, you
technically also own a weapon. I don't wanna kill a
person, but if I have to, I'm using the skillet. - And now we have our dough,
which has been in the fridge for about 16 hours, at this point. We're gonna start portioning. - We have risen and so has our dough. Oh!
- Oh (beep) me, oh (beep). - Holy--
- Mine definitely rose. - Mine definitely rose too. - Ours look about the same size.
- Look at that. (beep) look at that.
- Yeah - Remember where he started? Look how much he's grown. - Look at... - Keith look at this bubble. - You got a good New York
slice, has a big bubble. - That's what I was talking about. - [Ned] That's true.
- All right Keith, I'll see you in this next
shot in a different place. - [Keith] Yep. - That looks beautiful! - Thank you, it's my
little flubbery grill. - Oh my gosh. - And I'm gonna portion these, into about 260 gram portions.
- I don't know how much... I think this is quite a bit of dough. So this might end up being
like a 20 inch pizza, but we'll see. - If you don't pre-shape and
shape your dough properly, you'll end up getting
an uneven distribution of your structure and
that'll give you weak points, in your pizza. You might not even get in the oven, since it's very easy
to break at that point (banging)
(Zach panting) ♪ Merry, merry, merry, merry pizza ♪ (both singing a tune) - Let's get some flour going. - Straight into the
flour just gonna start, first by just going
around and then spreading. - You're already just making
a pizza you already got... What the (beep) is this? Look, he already has a pizza. - Yeah. - We're just gonna stretch,
rotate, stretch, rotate. - Flip bit back and forth and
then rise and then throw it. - Look at you go, beautiful. Look at me, go. - I might not be good at making dough but I'm super coordinated. - It's a little bit of the borak, hello? Ooh!
- Ooh! - My, my excuse me, excuse me. - Hey Zach, I made you a present. - Oh, thanks man. Just drape it. - Aw.
- Aw. We're twins Oh God, oh God, oh God, oh God. - Whoa. - Whoa. - Whoa. Double Dutch. (laughs) - That was fun. - [Both] Whoa. - There's so much fun going on. I'm gonna go with rolling method as the throwing method ended
up in a game of Double Dutch. - I'm starting with a little
olive oil on the bottom. - So when you're making
a deep dish style pizza, you're gonna have usually
butter as your fat, instead of olive oil if you're
putting any in your dough, which gives it that pastry
crackery type of texture. - [Keith] Wipe it around
like a little glue stick. - We're gonna start topping. Not too much sauce, but a
good amount for a margarita. - Woo. Oh no!
- Oh! - A little bit of this African blue basil, that a friend of mine grows from me. Our nice nitrate-free
pepperonis, the dry mozzarella just because as you can
see, it's just ready to go. As long as your balance
and your combinations work together, you can choose
whatever cheese you want. - Cheese, number one. - Now, everything I know
about cheesing a pizza, comes from Lunchables. - I don't wanna go crazy
with the provolone, because, it's not your
typical pizza cheese. - It really depends on the
type of ingredients you have but you wanna make sure
you have a nice balance and you don't wanna just
overload it with toppings so you don't get a taste of anything else. - [Zach] Figs are like kind of sexy. - [Ned] Oh yeah. - Like am I crazy? They're hot. I'm saying that fruits are genitals. - I am gonna try to get
at least two sausages, on this big boy. - I'm a big sucker for
a perfect pizza bottom. And I just want that like
right, hard, toasty bottom. Just nice hot bottom. - [Zach] Now that I'm rubbing it out. - What's happening now
that you're rubbing it out? - Now that I'm rubbing it out, I see that I've overshot my look. - Here is my, cream sauce. You're gonna get a big mouthful. - Another thing about Chicago
south deep dish pizza, is that the sauce is on top. Everything's buried. It's all a surprise. So when you pick up your pizza and you ordered like something, they typically throw one or
two toppings just on the top. So you know, what's in the pizza. So you don't go home and open it up and be like, wait a minute. This is mushroom, I ate mushrooms. - Embrace the anchovy. What else did I say? Spinach, oh cheese. Oh, I should put the cheese
on before that, (beep) me. - I am on cheese number 24. And it has been a good time for everyone. - This is my crazy cheese. It's the bell pepper cheese. I just think it's a really pretty color. You know, you gotta throw
them off on every angle but I'm gonna to mix it with some parm because I know parm will taste good. - All right, time to put
my pizza in the oven. - Getting your pizza into the oven. Don't wanna mess this one up. We use a pizza peel, which
allows us to easily pick up our pizza and just load
it right into our oven. - [Ned] Shit, it's a
little too big for the... - [Zach] Oh, I forgot about that. - I may have to abandon the stone. (peel swishing) - [Eugene] It's not coming off. - [Keith] Why don't I hold
it and you see if you can pull it off. Let's see if you can
get the pizzas in there. - [Eugene] All right, okay. - Hey Zach, can you do me a favor. - Yeah, what's up dude. - Put that hot pan underneath
the stone real quick. - [Zach] Ready? - [Ned] Yeah. (pan rattling) - Nice, nice Ned, yes! - This might work. Peel it from the top
'cause it's (indistinct) - It is not holding its shape at all. Oh (beep) me. - [Eugene] No it's... - [Keith] Oh boy. - [Eugene] It's ruined. - [Keith] It's having a hard time. Can we unscrew the handle
from the bottom of that? - You, shuffle in on that side. - [Ned] Yeah it's definitely too wet. Oh, it's so moist. (peel scraping) - [Brandon] You can also
just cut any excess dough you might have off. If your crust is looking a little too big. - I'm just gonna just bunch it up. Just a big crust. And if it fails, I'll
just fold it into itself and say that I love calzones,
hat's what we do here. (peel scraping) - Hey! Hey! Now don't touch it with your hands. - Aah!
(beep) Oh, shit. - Here we go, pizza coming through. - [Ned] I've seen this in
fancy pizza restaurants, as it's cooking they add a
couple of extra pieces of cheese. (metal rattling) - [Zach] Come on! - [Ned] My pizza's done. Let's take it out. - [Zach] All done. - [Ned] Oh, there's a shit
ton of oil on the pizza. - [Zach] Why did I do
a (beep) pizza stone? I don't know what a pizza stone is. - [Brandon] We make our
pizzas at about 950 degrees. - Doing 550. I'd say that this pizza stone is the worst thing that
has ever happened to me. All right. (exhales heavily) (beep) - You got great flavors. - Yeah. - You got a great story. - Great story, yeah.
- Great energy. - Yeah, and a great ass. - And a great ass. - It's really flat, It's actually bad ass. - Well, it's time for my
pizza to go into the oven. I have put a little
beef, a little sausages and two peppers on top so
people know what's in it. Even though I know that the beef is going to get so overcooked. - [Announcer] Shortly after all
the pizzas entered the oven, things really started heating up. - What is on fire? Oh shit! - Oh no!
- I think we took out the catch-the drip pan.
- Oh yeah, we took out the catch pan. Whoa!
- Oh (beep) - Great, great, great, great, great. - I don't know where
all this oil came from. It must be five o'clock, or no actually that's more like 10:00 PM. What could be going on at 10:00 PM? It's bedtime. - So you think it's not the sauce? You think it's the cheese had oil? - Colby-Jack, Colby-Jack! It's time for bed Colby-Jack. - I forgot to put the black olives on, So I'm gonna dribble some of that on here. - My, pizza isn't quite
cooked, as well on the crust, you know? But some of the cheeses were burning but the mozzarella isn't burning. - If your cheese is a burning before, your crust is, you're
kinda shit outta luck. - Keith, this is the most
disastrous thing I've ever made. - [Keith] It looks, crazy.
- [Eugene] I know. - [Keith] It looks like
it's covered in carrots. - Ned what is this like
limp little slug over here? (laughs) What's going on? - That's my first draft, breadstick. P.S. What are my breadsticks doing? Ooh.
- Ooh. - They do not look appetizing.
(laughs) - And since the design was all (beep) it. I'm gonna throw on some more, pineapple because why
would I let them eat this and not know there was pineapple. You know?
- Right. - [Zach] Oh, an asterisk pizza. I'm gonna bake some pepperoni, so I can get them nice and
crispy and lay 'em on top - [Keith] Yours looks deeper
than my deep dish pizza. - [Eugene] Hey, you know what? I think you inspired me. - My fancy half, actually
looks pretty remarkable. My New York half looks like New York got attacked by radioactive waste. - Yeah it's like a post
Avengers, New York. (laughs) - What is this pizza
gonna do without it's egg? I mean, it's like going out without a hat. If I can scrape this off,
then that means everything that happened before, doesn't matter. - Doesn't matter. - 'Cause it's all about the dismount. - Yes! - Like Kerry's drugs.
- Drug. Well, just like her. - It's time for the finishing touch. Just a little bit of hot honey. - Just a little bit of balsamic. - [Keith] Dang it, dang it. Oh yeah. - [Eugene] Oh God, why is it so hard? - [Keith] Scrape it harder. - [Eugene] This can't be right. - [Keith] Harder. - And a little bit of drizzle. And a little bit of that, aye
we need a pizza back here. We got angry customers. (beep) - [Eugene] Ow I'm burning myself again. - Right here, right here. - [Announcer] Three, two, one. Okay, hands up, bakers. - Wow (claps). - Get your pizza clocks set to judge. - All right, we're gonna be
judging on four metrics today. The first is taste, the
second is presentation. The third is creativity and
the fourth is, is it a pizza? - Judges up first, I am
pleased to present my pizza. An ode to New York of
yesterday, today and the future. The classic slice from Brooklyn, 1980 the modern, bougie ass
slice from New York, 2020. And unfortunately in the year 2060 there was a horrible radioactive spill, resulting in monstrous crust and a cronenberg-esque
explosion of creativity. - [Kwesi] It looks like a inflatable pool. - On the left, you have
classic slice mozzarella a little bit of cheddar, pepperoni. Wanted to keep it simple. On the right, you have
your prosciutto and fig. Hope you guys enjoy. - So presentation for me, is great. I love the story. - For me, figs is one of those ingredients that typically when you see it, you don't imagine it on
something like a pizza but I think actually
how it's presented here the way you cut it, it
looks really appetizing. So I am excited to try that out, okay. - So does it fold?
Oh, this is a bad sign. (laughs) Let's pretend that didn't happen. - It's like a party, trick. - Shall we? - [Kwesi] Shall we. Oh, it smells nice.
- [Brandon] It's pretty good. - Yeah. - [Kwesi] It doesn't fold. - Oh it folds,
(laughs) I'd say exclusively it's folding. It's like, you know, like when people do silk rope dancing. - The fig is pretty good. - Oh we're moving on, okay? - Not bad, I've never
had fig in pizza before. I like prosciutto. - I feel bougie-er
already, that's for sure. - Your skin is glowing. - A little bit of spice, the creaminess, a little sweet spicy action. - Oh yeah and there are some
peppers on there as well. - Just a couple Serrano's thrown in. - Obviously the crust is something else but we have an extra, little
bit of things to dip it in, so maybe it's actually a happy, accident. - Crusts are my favorite parts,
can never get enough of it. - Absol...
(laughs) - There's no shortage,
just keep going, you know? At the end, I want you to just be able to rip that crust apart,
dunk it in that sauce. You got yourself fun, little
breadstick experience. - I will say the sales part
of this has been excellent. - That's what Zach...
(laughs) I have a honed that
skill above all others. (laughs) - Creatively wise great
job on the classic. The pepperoni is at a good state, where it's not like frozen and chewy, but it's got a little bit of crunch to it. So it was cooked through. The bougie side was a pleasant surprise. - I wouldn't mind the
extra dose of drunk person 'cause you're gonna need something heavy before you fall asleep. - Is it pizza? - This was a (beep) pizza man. (laughs) - Judges, what time is it? - [Judges] Pizza time.
- Judges] That's right. - Yeah that's right. - And what way to tell, what time it is, than with a 24 cheese pizza clock. (laughs) It's so that you can eat
pizza every hour of the day. we've got 12 different cheeses on top, 12 different cheeses stuffed in the crust. You can pick the one that
you want, except in this case we've picked it for you.
(laughs) - Feta and fontina on the crust. - [Jimmy] Okay. - And we got Swiss and Colby-Jack on top. - I got a Havarti and smoked Gouda crust, as well as a Monterey Jack and Cypress Grove midnight cheese? - I have a mozzarella. What is that? - Iberico?
- Iberico. 1:00 a.m and 2:00 am are
saved for the Spanish cheeses. 5:00 a.m you turn into a monster and that's where the muenster cheese goes. - The presentation, Ned. This is fantastic, it's thick. The cheese is hidden
within this, beautifully like a Ferrari. - Whoa. - [Kwesi] Let's bite in. - I can't taste any of the other hours. But my two hours were pretty good. - It was a nice balance, the pizza was like, more
mild, sweet flavored with the cheeses and
then, we had a nice tart like feta crust so it's a good contrast. - So question Ned
different types of cheeses, that melt at different consistencies, different time, different temperatures-- - Yeah, you know, I
discovered that throughout. (laughs)
Yeah. There's a reason why
mozzarella is the standard. - Probably just the
general moisture content, allows for it to melt without burning before you're done with
your pizza, I would say. So instead of having a
little bit of that crunch it's just kind of soft. - [Jimmy] Doughy and chewy, yeah. - [Brandon] And with all the
cheese and the toppings on top it kind of gives it that little gumminess. That you don't really want. - These numbers are not edible, correct? - No, no, no, no, no.
(laughs) They're not edible, what I like about these
numbers is they remind me of like, the menu on the wall
of your classic pizza place. - This definitely scores really
high in the creative side, obviously. - I give the presentation--
- He printed this out. - You have a guide. - Yeah, it's nice, that's
definitely creative. - You're like the kid in class
that did the extra homework. When it wasn't assigned.
(laughs) - I did 24 times as much homework. - Yeah.
(laughs) - I do wanna know, what
was that hour hand? - These are breadsticks that
I dipped in food coloring to turn them black. - [Zach] Take a bite Ned. - Pretty good. - Whoa, that's good, but
I did not picture this. But its good. - Is it a pizza? - It's a pizza.
- Definitely a pizza. - Is it a clock? (laughs) - It's a clock. - Judges, are you feeling this in the air? What is that feeling? Oh, I got it, boredom. (laughs) What did we just have? I just heard a New Yorker
make you a Brooklyn pizza, and an Italian make you a cheese pizza? Where's the imagination. Well get ready for a Dr.
Seuss-inspired drug-addled trip. (laughs)
- What? - [Kwesi] Wow! - [Zach] Look at the egg. - [Kwesi] You are serving egg. - [Eugene] The world's best worst pizza. There are many rules to pizza
that people have created. And I said, what if I
broke every single one? (laughs) So I looked up the
most, hated ingredients, that are commonly put on pizza and I combined all of them together. What you are looking at is a spinach crust with a white cream sauce,
infused with anchovy. The toppings include pineapple for Kwesi (laughs) Black olives, spinach,
mushrooms, whole anchovies, red bell pepper cheese
and of course my favorite, a cracked egg. - How does it smell? - Huh. Pineapples, bruh? - Yeah, the strong taste
of pineappled fish. (laughs) - [Kwesi] Oh my God. - That's why you're here,
this isn't the Food Network. It's the (beep) Try
Guys "Without a Recipe." Hold on to your butts. (laughs)
(claps) This ain't no Network show. It's the Internet bitch. - They may be holding onto
their butts later tonight. (laughs) - Are we gonna try this one? - Yeah.
- You go first. - If this tastes good, Eugene. Oh my Gosh. (laughs) - [Eugene] Oh, he's
going for it, first bite. - [Jimmy] I'm gonna do
a big old bite here. - I don't know what hell is
going on here, but it's not bad. - Shut up. - It's not that bad. - [Jimmy] Right? It's weird it doesn't make any sense. - How do you do that? - The second bite I took had
I think a full anchovy in it. So it kind of, ruined the
magic of the first bite. (laughs) - It's definitely not a date night pizza. It's fishy, it's briny from the olives. You got the pineapple somehow tries to balance it
with a little sweetness. It's not good by any means but it's not as bad as
I thought it would be. Considering that evil
concoction you came up with. - Yeah I'll take it, I'll take it. - Is this a creative or is
it like kind of sadistic? - Wait, wait, wait, wait, wait. Are you saying it was
like sadistic points? - Like, was there bad intent behind it? Or was it... - No, no, no, no, no.
(laughs) When has Eugene Lee Yang ever had, ill content towards anything? - The amount of effort that Ned put in and the amount of effort that you put in is actually about equal, so you're like beauty and chaos. - I almost can't tell
if you're trying to win or if you're just trying to
like, be like the super-villain of this, like you literally
went for every worst ingredient. - I don't think it looks like a pizza. - It's definitely shocking. - Oh my God. (laughs) It looks like the pizza
is gonna slice you. (laughs) (groans) - Is it pizza? - It's dough with the
most disliked ingredients of pizza on it. Which I think makes it a pizza-- - That in itself should be enough. - Yeah. - Is it, evil? - It's evil. - I'm a Disney villain. (beep) (beep) - You did it. - Yeah, yeah! - It's Cruella de Vil. (laughs) - Judges, we've seen New
York, we've seen Italy. We've seen hell. (laughs) But we haven't seen Chicago. Chicago brings a totally
different kind of pizza to the table. I'm gonna bring it to ya. I hope you're excited and
ready for some delicious Chicago style, deep dish. - 1000% - [Keith] Let's do this. - Let's do it. - [Zach] Oh my! - [Eugene] Goodness gracious. - I took the flavors of
Chicago's Italian combo sandwich and try to infuse it
into the pizza as well. A combo sandwich is Italian
sausage, Italian beef, sweet and and/or spicy Jardiniere, sweet bell peppers and cheeses. And then some of the cheeses people use would be mozzarella, provolone or Romano. I'm using them all. And of course it has the
traditional crunchy crust around the side. A little bit of cornmeal on the bottom just to make sure it
separates from the cast iron. I hope you like it. - Presentation, Look at that. Just like the city of
Chicago, Very beautiful. (laughs) - Big, strong, bold.
- Big, strong, architecture. - You got the whole skyline. - Somewhat deep dish, right? - Yeah.
- The dish could have been a little deeper. - Say it's a glass half full.
- Definitely. - The crust is separating
from the actual pizza. It has to be hard because it's so thick in the front end, but so thin at the back. So you see the separation
between church and state? (laughs) That's what's happening here - I'm ready to dig in. - Let's go for it. - So Keith, educate me. Where do you start? - Well, it's up to you. I would start right in the center. Typically, a deep dish pizza,
the first bite is the best. - Start in the middle? - Give me your thoughts. What do you think, you've eaten it? - [Woman] Kwesi do you mean
the middle of the slice? - I like it. - I meant the tip. Just start like pizza,
eat it like pizza Kwesi. - Oh it's like a pizza? - Yeah. - Oh okay.
(laughs) - [Zach] Eat it like a slice of pizza. - [Eugene] You said the middle
Keith, that's (indistinct). - [Zach] He hasn't had
a bite of the slice. - So how can the first
bite be in the middle? - [Kwesi] Exactly, that's
why it was confusing. - It tastes good. I like the thickness,
juices, of the red sauce. I think it gives it a little bit more of that full mouth feel. - I think it needs a
little bit more cheese. There's like, just too much tomato sauce. - Crust is good, but it
does look a little thick, but the taste is excellent. - It's a good mix of the sausage. And I really liked the addition
of the Chardonnay in there. - I wanna hate it so bad. (laughs) I can't help myself. - There's a lot of clout
involved in the Brooklyn guy eating a Chicago slice. - That was really freaking good, Keith - Yeah, thanks. - You've clearly made it before which I think gives you
an obvious leg up in the "Without a Recipe" competition - [Eugene] Dude, that's
really delicious delicious. - Meat's good. Needs more cheese but I
mean the flavors are great. - The only thing I would say
is that the creativity wise like, I like the idea of
combining it altogether but this is clearly something
that's in your wheelhouse. - Is it a pizza? - Yeah, it's a pizza. - It's a pizza. - All right.
(laughs) I expected a little more controversy. - Well, judges you've now had
four slices each beautiful in their own way. We shall give you a little
bit of time to decide the champion. - [Jimmy] First up we had
Zach's more crusts, less pizza. - [Kwesi] I like how basic
the pepperoni pizza was and how bougie the fake pizza was. - [Jimmy] I think the biggest
downside to this pizza was just how unruly the crust was and the fact that it just
looked like he redoughed the dough. Next up we have Ned's 24 hour pizza clock. Each individual slice is
something different and unique which I think is actually really cool. The only thing about this, that I was like a little disturbed
by is that I have no idea what you all tasted. - [Brandon] Yeah, we all
got some a little different on that one. - [Jimmy] Feels a little freezer frozen. The bottom is just not
cooked all the way through. Best in show, for sure,
was Eugene's pizza. I just liked the idea that
Eugene was willing to throw away his chances at winning to
make something that was so audacious and insane that
people will talk about it. If there was gonna be a
meme to be made of any of these pizzas, it
definitely would Eugene's. Last step we have Keith's
deep dish, Chicago pizza. The presentation leaves
a little to be desired, but I mean, Keith's
obviously made pizzas before and I thought this was actually
a really good tasting pizza and had all the elements in
there and the sauce was good. It had a little bit of tanginess as well. - [Brandon] The parts that we
were able to try it was good. - [Kwesi] Definitely not New York's pizza. - What you guys did
today was definitely not an easy accomplishment. You guys pulled it off today and it was nice getting
to try your pizzas. - This was really up in the air. (laughs) - It is really hard to know-- - We had a tough time with this one. - Who would be fourth but you know, Eugene, I'm sorry. - No. - You did have one of
the best presentations, but as far as pizza I don't know if you were
trying to win this week but you did make a pizza. - What I'm hearing is
it wasn't evil enough. - Now it was really difficult between these last three
to decide who ultimately was in third place. And third place pizza goes to Ned. - What? What, I made you a pizza clock. - Oh my gosh, what time is it then? (laughs) - All of us thought that
the creativity was certainly top notch and if it was
just based on creativity, you may have gotten first. - This is historic. That number four hasn't
come down to Keith and Zach. - This heart is beating like crazy. - This is great, this is great. - Literally like my heart's so fast that my stomach is beating. - It is. - Zach. - Thank you, yes. - Keith. - Yes Kwesi. - It comes down to you two. - New York for Chicago. - One of these pizzas felt familiar. Felt like I was home. The flavors, the taste. The other pizza foreign, different, new. - But keep in mind the familiar
still explosively creative. - And both of these pieces was fantastic. - They loved it, fantastic.
- Fantastic. - But one of these pieces
it edged out the other. (beep) Brooklyn, New York, I love you. Keith, you're the winner. - I did it, I did it. (cheers) Wow, oh my God. It's been such a journey. So many thirds, so many fourths. I thought my highest
achievement this season would be a single second place, but I, I finally did it. I clawed my way up. (claps) - Oh my God, I can't
even be mad about this. I'm (beep) stoked, man. - So creativity really doesn't matter. (laughs) - But we still got one week left and it's the most challenging week of all. It's cheese cake, which
one of us will accidentally poison the judges. Stay tuned to see. - And our new movie came out today. Right now you guys can go check it out at tryguys.com/movie. It's all about how we
secretly hate each other or do we?
- [Zach] Or do we? - Stay tuned to find out. (upbeat music) - [Announcer] Next week
on "Without a recipe." - Cheese cake. - [Eugene] We want smooth consistency? - This is correct. - Its all bullshit. (laughs) - [Announcer] It's the grand finale. It all comes down to this. If anybody does successfully
make cheesecake, they cheated.
This years Without a Recipe is hitting different and I can’t pinpoint why but I’ve been enjoying the heck out of them.
It’s a pretty insignificant part of the videos but I love whenever Keith helps people in these. Like helping Eugene get it in the oven in this one or Zach with the brownies. And Ned comforting Zach omg
I just love it whenever they support or hype each other up.
Also I’d love it if Ned wins the last one. Just to make things equal
Who else miss candid competition
I have been LOVING all of their content for the past 2-3 months. Someone described the doc as their "vow renewal" and that's exactly how I've been feeling when watching their recent videos. I'm laughing out loud again and I actually believe they are best friends and not just business partners.
Omggggggg atlast hardwork paid Spoiler alert Really happy keith won Zach came 2nd way to go
I saw some comments saying they're happy Eugene lost. While I don't like how some were worded, I kind of agree? Like, it was getting a little repetitive and it just made all their content involving them competing a little boring. There have been some no recipe/instruction challenges where a lot of people mentioned how one of the other guys had a better concept or something. It's just nice to see someone else win for a change and I hope they do it more often. I don't hate Eugene or anything, I just want to see one of the other guys win more often. (and I know Eugene hasn't won every single challenge and it doesn't really matter who wins, but he does win a lot.) seeing keith and zach on top feels like a breath of fresh air. I think that may contribute to this video hitting different.
I just wish there was a way to convey this message to them in a kind manner.
But I'd love to see the others win more, or maybe an episode where they all win or all loose (seeing the look on their faces would be hilarious)