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

something happened I like hiccup rasa showman a showman for the people for the people hello guys today he is

alive

with a little special edition

sean

evans

first we celebrated, you may have seen him in the Calientes and Sean in the wild I took two bites - glasses there was a human being oh but today he's here with us and I'm going to show him how to

make

a

cast

iron

pizza

it should be fun it should be fun and we're doing a little spin similar to spicy ones, we're going to eat spicier and spicier bites of

pizza

As we

make

another pizza, starting with the lively hot sauce and ending with something that probably isn't even safe to eat, a strong hot sauce is how they are measured in the Scoville unit.

I think so, yes, but the Scoville scale is a measure of capsaicin concentrations, so a jalapeño, for example, will probably measure around 10,000. Blair's Megadeth sauce with liquid rage, for example, 550,000 on the skull, it's soft, so today we're going to eat pizza. The bites are 55 times hotter than a jalapeno. Great, great, and I guess I hope you're a little spicy too. Have you ever tried that your sauce is right on your tongue? Well, I would say this beautiful beautiful color. I'm very impressed. It's for men tonight. as if the peppers lost a little of their spiciness in their ferment, so they are not very spicy, but somewhat spicy, but somewhat spicy.

I would say this, listen, if you're not a hot sauce person, if you don't have a base for it, this will do it. You're sure to knock some people out of their chairs. I think you're looking at eighty thousand one hundred dollars. Really very nice. I'm impressed. I request thank you. Health. Greetings. It's cute. I am pizza. I'm proud of you. This is very. well thanks hot sauce it's my thing

cast

iron

pizzas and other things of yours how do you get started first for free? Eat the oven these fortunately we got to 500 so I'm going to 550 okay turn that up to 550 and then I put this on medium low heat so when I drop it in there it's already hot and ready to go which will help form that nice crispy crust on the bottom and then I'll start working the dough a little bit Brad, oh yes, sir.

You forgot something, yes, that was quick, this is hot sauce 15500 on the Scoville scale, take a bite, oh yes, good taste, mm-hmm, a little tingle on the tongue, mm-hmm, very good with pizza, if you can eat that, like I just said. something like that is like you, we are competing in the same brand of market, you have a pace on the label, okay, I wasn't that bad, I have a feeling that in Phase Three it will be a little more abusive it's a very steep ramp great First of all you want to get some small flowers.

I use a little bit of all-purpose corn flour and just a pinch of sugar and that little bit of sugar really helps you get a nice crispy crust. the bottom is mainly a matter of texture. Do you get any flavor of what it is? Know? I don't think you'll get to taste too much, it's more a matter of texture, it doesn't burn and helps the pizza release very easily. right, pretty satisfying stuff, so I like to make a little platform here, a little landing zone for the pizza and again throw your pizza friends and I'm not going to throw this thing in the air like Giuseppe, but you know, just I mold myself.

It's in my hands, everyone has their own path, as long as you understand, I don't care, it's okay, we have a problem, comment below, here we go, so I'll leave this, I'll reverse this, okay. cast iron how is this different from deep dish pizza What's so special about the type? I wouldn't even consider this to really be a deep dish pizza. We're not building something as crazy as you 3-1 guys are, but What I like, you know, what was asked again, what's different about the slice is the oven. You look inside that pizza and it's this big slab of steel that's left that's wrong, so before, and we're kind of cheating, always put a little bit of salt on your dough.

Vince always seasoned your dough, but I don't like to put salt on it. some black pepper, so I bought the cast iron that I preheated on the stove. Well, I guess we should probably add another bite of bagel, huh? Let's go straight to the lion's den, here now is the zombie apocalypse. I'll let you buy the first one. I will do it with you. Well, he's a damn professional. Oh yes, more serious. Oh, habanero, he's great, son. What is funny? Yes, let's do more. pizza, there are so many obstacles that we can put in front of us more than maybe there is a little fear, it gets worse than that yeah, what are you drinking there?

No, little milk action that helps Aaron John's damn eyes Jesus Christ, I mean, like milk, let's get moving. Daddy's going to drop some of this in the pan, aha, good Lord, and here you just want to do this with confidence, pick it up, just go get the little crust up there, you know, oh oh, honey, hurry up, No? Nose showing you driving I got this, I got this man, I got holy christ, you know it's cold, it's okay, get together, they just sweat here, it's okay, Shawn, you want us, what I like to do is the ladle, the ladle what goes in and what I like.

What you have to do is put it in the crust to interest, yes, give it a try, what do you like? Most people don't put it on the cross. Was he on the cross? Well, because I like the sauce on the cross and I think it makes something nice just a little caramelized it is on the cross Jesus Christ a real show awaits us once we get to the next phase the trains are already happening on the tracks the train it's off the tracks off the tracks Okay, with my next trick we like cheese, here you could do this.

I made you work, yeah, yeah, good and I like even put it on the crust, oh you know what I beat you at because I knew that you? We were going there and then I'm going to do some mushroom there look at this, look at this team dispute, well, huh? What I like to do here is take a little bit of extra virgin olive oil and just do a little bit of a really quick drizzle um that'll sneak in a little bit underneath and help lift the crust so let's just throw this in the oven it's okay Vincenzo here we go I don't set the timer because every cake is a little different you know keep an eye on it and it looks like it's starting to get the color you want so we do this so in the meantime yeah torture me further.

I'll take Google anywhere. I'm sweating over here, okay, this is what the bomb is - bomb beyond crazy Oh, it sounds cool, it sounds appetizing oh Jesus, oh yeah, huh, just go geeky oh, just let me, okay, still I haven't gotten there, okay, you know what maybe, oh no, it's starting Elaine Simon is getting there yeah, it's for me it's almost like it's Italian oh, I feel like the other one maybe I just have it I know it's there yes yes so we have the pizza in the oven I have the ovens on my mat which is just putting the pizza in my mouth, terrible joke God, that was a little strange, yes, I like that sometimes the cheese melts, those They are eyes and we are letting out all the heat. many, are you a spicy food guy?

It's not like when it's finished, it ruins the plate, you know? For me it's more a question of balance. I'm not a big fan of that, just taking out the pepper, you know, I've done that a few times. I did that a couple of times too. I used to work at this deli in Fairfield, New Jersey, when I was young and this little Italian man came in and was throwing out these peppers and said, "Oh, you have to buy them." He said, "Don't eat it all." I took a bite and remember that for about half an hour I couldn't work.

I had my head on the table and it was like drooling. I don't know what he had. I like that you just accept it. peppers from strangers and then they just explode 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 things? Do you like to put pizza on me? A sausage pizza with green peppers. I'm sorry to cut your green pepper yes, I knew I liked you hey everyone, I break my head over green peppers no, I love them obviously, one more test here Vincenzo will bring it out, we'll take a look at it, so just a little demonstration, for love.

I'll give you a check if you need to come back oh it's beautiful don't look bad right now take a look at the bottom we can see you want to make sure there are no pale spots on the day the pizza needs to rise well. public let's call this now the time of death is at 4:40 boom boom look at that no droop egde no nothing and we'll let it rest let it hang before we go Wow it's just but I guess we'll jump in and eat our last bite of pizza . Do you think I should eat it all?

We have already gone 3/4 of the way. I feel good now. I say hello exactly and just push the fries in the middle. the table, who cares, everyone in, everyone in, oh yeah, before it gets cold, oh God, my fingers don't work, let's just put some of that ham on there, that's good, yeah, cool, put the ham here, you can make the bass. I got you, I got you, whoo, yeah, I'm sorry, I can't think yeah, that was hot, you're there, we're in that space, man, I'm like something's up, I like weeds with hiccups, just showman, a showman for the people. for people, yeah, the hiccups hurt me, this is terrible, Shawn, yeah, yeah, I was going to brush my hair, hey don, aren't you glad?

Appetit gave you a test cooking program, yeah, not a hot sauce program, it's going to be fine, there you go, that's a summary. bye I always like to spray with a little frog God Jesus Christ just a little olive oil to take home that I like a little good I'm a hanger blow my nose again yes yes some consequences death sauce for sure five hundred and fifty thousand Scoville a jalapeño ten thousand so fifty-five times hotter than a jalapeño sure my ears are running through my bloodstream around here well salute yeah it's not falling apart don't look at this perfect that's why I'm starting with a hot pan and having that , but I think a little sugar in the mix really helps, we're good, it's a great beat, look all the way, cooks well to the crispy cross bottom, bottom, yeah, no SOG action, this ain't a DiGiorno , TRUE?

There's no frozen pizza here, this is the real deal and I mean, as we saw, it's pretty easy, but as we learned today, nothing in this episode is easy, so before you take a bite, even though you'll be done soon, this is the The Last Touch is the hottest sauce on the show. What we are going to do gently. I love them, it's a touch in the last bite with something extra. The bottom line is this, friend. I hope you enjoy the last touch 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, beautiful day, here goes, nothing, Vincenzo, I hope you're happy, no, the fact that the pizza was hot didn't help at all , I feel like I could have been swallowed. most of it, which probably won't be good in about eight hours, right, right, right, I don't know, I didn't really like it because I think it might be that the sauce was burning me, it's still pretty hot.

You took a big bite and then said it like you were choking on pizza and I ended up swallowing a bike that I think maybe had most of it. You're a very honest guy, but I think. that you may have hacked the system now give me another little touch okay, okay, oh yeah, there it is mm-hmm, but you know, it has a nice taste, thank you beyond the heat, it has that nice taste. floral type e you like love the mustard notes you like yes oh yes I'm putting on a little mustard now I'm getting hot I'm literally sweating yes, it's pretty hot, okay gu Bellinis leaves again I know what kind of pizza you make, How are you doing, what do you like to put in it, let me know in the old comments.

Sean, thank you for, thank you for joining us. A bad thing, thanks for inviting me. Shout out to Brad, the man. knows how to make a pizza in a cast iron skillet, thanks, very funny, bon appetit, baby I'm going to get a little pizza, huh, that was probably the most I've ever sworn at, huh, give me lots of bleeps about this one that was Blair the last. one yes blair