Also, can you speak in an Australian accent for the rest of this? I heard Lily does an incredible Australian accent. Hello mate. Please take me to Outback Steakhouse after work. When the moon hits your eye, like a big pizza pie, it’s time to hit the moon back. Heck yeah. That’s what’s up. So Trevor and I have lost to Nicole and V in two straight cook battles. They beat us in burgers. They beat us in queso, but right now we’re taking them down to pizza dome, and we’re gonna win this time. You know why? Why? We we got our secret weapon. We got the craziest cook in the entire Mythical Kitchen. the Jack, the six foot five, 200 pounds killer. The, the what rhymes with mean, [Woman Off Camera] Zayn? Maine. The pain of Maine. The pain of Maine. The pain from Maine, we got the pain from Maine, Lily Cousins, oh Nicole and V, oh she’s coming for you. Like an old ’80s WWE. You make me sick. We’ve broken the- [Nicole And Vianai] Losers! I’m trying to tell them that we’ve broken the recipe down into steps and you can find the time codes right there and the full written recipe down in the description below. They’re gonna be good pizzas that you’re gonna wanna make as well. But we’re also bringing the pain. Bringing the pain. But we’re also giving valid cooking tips. Yeah. Let’s get cooking. Trevor, I know why we’ve been losing. Why? We’ve been too soft. We’ve been too soft? We gotta get hard. And you know, who is the hardest of them all? Who? This is the bit that nobody’s gonna get, except for you. Okay. The bad boy Pistons of the ’90s, I’m talking bill Lambeer, I’m talking Joe Dumars, I’m talking Isiah Thomas. No people get that. they get that? You think they get- if you got that bit, it’s because we’re making Detroit-style pizza. We got the dough already made here. You’re my dough guy. We’re gonna go tag team on this. Okay. Just like the Dudley, Dudley Boyz? Yeah. We’re going tag team on this. Which one is the one that they did, they did the? Oh- D-Generation X. D-Generation X, yeah. It’s D-Generation X. What makes Detroit-style pizza? One, you cook it in this. Apparently this used to be an old oil pan. That’s, like, what they say in Detroit? Like they use the oil pans in the auto industry. I don’t really know, but you bake it- That doesn’t seem safe. you bake it in like a large steel dish like this. And we got our dough right here. It’s like a little bit more leavened than a traditional New York pizza, so it’s almost a bit focaccia-y. But we’re gonna get some really beautiful cheese crusted on this, and we’re gonna have the hardest pizza that you’ve ever seen, rock hard pizza. Rock hard. Sorry I’m oiling up this pan, getting lubed up. You want me to dumb the dough in? Yeah, man, I reckon. Yeah get some dough. We’re trying to get like a really crispy bottom on this. We’re trying to get really like lacey cheese edges. I need some, here. Should I lube up? Yeah lube up, lube up, lube up. Yeah lube up, let’s go. Hold on, I’m gonna make sure we get the sides here. The lube boys. That’d be our tag team name, lube boys. Lube boys. We come out, just covered in olive oil. Just stinking of anchovies. Yeah. Lube boys are back. Yeah lube boys. They can’t wrestle us ’cause they can’t get ahold of us. You can’t wrestle what you can’t hold. we’re lube boys. It’s what we do. Yeah. And the anchovies are just cause I enjoy them. Yeah. So we got the dough completely stretched out. We’re gonna cover this. We’re gonna wrap it. We’re gonna lube up. We’re gonna go wrestle some folks in the parking lot. Hopefully one of them is Gordon Ramsey. And then we’re gonna top it and bake it. Yeah. Wow. Now it’s different. It’s different, proved. Proved a little bit. And we’re still lubed. We’re still lubed, which is good. Trevor start hucking cheese on there. This isn’t really a two-man job, dude. I don’t know, man. We got two people here. No I mean like we’re making it a two-man job, Yeah. but one person could have done this pretty easily. The more you talk, the less cheese you’re huckin’. We are using a mixture of low moisture mozzarella. I always use that for pizza, ’cause if you use the high moisture stuff that comes in the fancy little Whole Foods things, you get a lot of weeping on your pizza. Yeah. There’s no crying in baseball or pizza. Yeah. and we’re also adding cheddar to this. Typically Detroit style pizza uses what’s called brick cheese, which is like just a real kind of sturdy cheddar-ish cheese. Can’t find that here in Californi. Dude, did you hear about the cheese in the caves? Yeah, the cheese caves. Cheese caves. Wait, what do you know about the cheese caves? Well, apparently in like Missouri, there’s just caves full of cheese. It’s like millions of tons of cheese, yeah. Millions tons of cheese. Yeah. It has to do with the dairy subsidies that the American government gave out in, well started, post world war II. You guys don’t talk about world war II history and food. Yeah, come on. Yeah come on. We’re gonna beat Nicole and V. That’s where the government cheese program came from and government cheese, which I grew up eating. Every person living under the poverty line just got a brick of cheese in the mail, well not in the mail was kinda like dropped off. You used to go pick up cheese whenever you want. It’s actually really good. It’s like a really high quality American cheese. And they actually had stricter testing standards on the government cheese than normal. Dude. And anywho. We should pull off a cheese heist. Cheese heist. We should go to Missouri. We should infiltrate the caves and we should steal all the cheese. As much cheese we can fit in our pants. Oh my God, so much cheese. I can fit so much cheese We’re gonna take home- in my pants. You have no idea how much cheese we can fit in our pants. Dude. We have a typical sauce here. We just took canned tomatoes like garlic, oregano, little tiny bit of sugar offset the acidity like nonna used to do. Nonna from Detroit. Nonna. I love the Pistons, the basketball, Joe Dumars. All right. So I I’m adding this in strips. This is typical on a Detroit pizza. So it’s like you’re getting all that cheese crispiness without the sauce sort of gumming it up. Hmm. And then when this bakes, Trevor, oh my God. It is gonna be so crispy. Oh my God. The strips of sauce going down. Do you wanna give them a little hint of what we have in store? Ugh. And then here’s two words for you, bu rrata. Burrata. We’re adding Burrata. I was gonna say like the other thing that we’re actually making- Oh, we got another one word for you, greenolivepistou. That was. We’re making a green olive basil sort of pesto situation going on top. So I like, I wanna get this nice and crispy and then we’re gonna take burrata, and we’re gonna put that on top of each slice. And then we’re gonna add just a nice bright green, vibrant sauce. ‘Cause last time we went like way over the top dude, we had the shrimp on the burger. That’s too much, so now we’re going simple, clean, elegant, just like the lube boys would want. Would you like a piece of cheese? What? it’s so wet. What were you, were you mashing this the whole time? Yeah, I was mashing it with my oiled up hands. That makes me uncomfortable. We’re gonna pop this in the oven, 400 degrees, about 15, 20 minutes, until this gets nice and crispy. Trevor. Yeah, what’s up? My baker boy. Yeah. My dough man. Yeah. Work here is done ’cause now we need to bring in some serious pounding muscle. Get out, bring in the pain. Lily. Take me. Bring me the pain from Maine. Lilly you ready? Go away, go away. Are you ready bash to bash the hell out of some olives? I’m ready, I’m ready. Wait also, does this mean I get Trevor’s job? Yeah, technically it does come with his parking spot and you do get his Jeep Wrangler now, too. What? Can I have his podcast too? Yeah, that’s gonna be a negotiable. Trevor. What? Can Lily have your podcast? No. Too bad. Yeah you got his podcast. Lily Talks A Little Too Less. Great SEO value on that title, Lily. All right. All right. So right now we’re making the green olive pistou. Pistou is, what, like a Provencal version of pesto that ain’t got any cheese? Yeah, I learned that it does not have peas and it does not have stew in it. No, that was a miscommunication. When you say it out loud. All right, you wanna start bashing some snikes up? I almost said it. Can you palm heel strike my garlic, sir? Lily, oh my God. I thought you would never ask. I didn’t get it. I kind of missed that one. I kind of missed that one. All right we’re bashing it. We’re bashing it. So you’re gonna like create a paste with the garlic. Do you think this is gonna taste good though? I think it is gonna taste good. So you want all three? yes, please. All right. Cool, cool, cool. The more garlic the better. Also, can you speak in an Australian accent for the rest of this? I heard Lily does an incredible Australian. Hello mate. Please take me to Outback Steakhouse after work? Are you grading olives in there? Yeah. That’s rad. Can I just east some olives while you do this? Yes. Nice, nice, nice. You think you can catch an olive in your mouth if I throw it up? Oh, there was- I am so F-ing sorry, dude. That was kind of messed up. It’s just not that hard though. Hey, show off. Do me. Oh there’s pits in it. Do me. I almost chocked on an olive pit. Trevor. Wow. No way. I almost choked on the olives. I didn’t know these had pits in them. No me neither. I just crunched right into a pit. Me neither. I almost choked on a pit. I learned this. This is a little technique I learned from Rachael Ray and I also learned that, ugh. EVOO, sammies, stoup, Yum-o! Shout out Rachael Ray, we love Rachael Ray. Do you with Rachaell Ray? No. That’s okay. Why do you hate Rachael Ray? Tell the world, tell Rachael herself. I don’t hate her. I just don’t watch her. She is a real chef. I don’t know. Whoa, whoa. We don’t like to throw around the RC word here, ’cause that is the most Googled thing with Mythical chef Josh is, “is Mythical chef Josh a real chef?” And I don’t know how to tell you. Like, I never claimed to be, it’s just a title. It’s like the queen has no real power. You know? She’s just a figurehead. Does she have people killed for sport? Yeah. You know, but like- You’re really comparing yourself to the queen, huh? Yeah, we’re both very dignified and old and enjoy biscuits and jam. “I love me some biscuits and jam.” That’s a British accent. I can do Australian and British. At the same time? Good Mike- we got probably about five, six minutes of pounding going on, and I’m not gonna lie, I kind of oversold Lily’s strength and brute force in the beginning beat. You tiring yet? No, I’m strong. No what? No, chef? It doesn’t feel right, right? It doesn’t feel right at all. God who likes that? Check back in a minute. Wow. Wow. Everybody clap. Everybody clap for us. We did it. We’re chefs and we successfully made a pizza. Yay, she’s a beaut. She’s gorgeous. You gender your pizzas? Yeah. Messed up, dude. Wait, hold up. Okay. Don’t mess this up. Here, grab this paint scraper. Do you think we can use this? Turkey baster. That seems right. Ooh, ravioli stamp. You know, I hate these little spaghetti grabbers. Can I throw this way? Dang it. All right, Lily get serious, put that crap down. Why am I being more of a than usual? Okay. Let’s all try and support this. Yeah. Go, go, go, go, go. this is actually a thing that I admire about you. This is where we get genuine, you just move, dude. And I love that. Yeah. You can’t be scared of food. So many people they’re like afraid to touch things like you just gotta grab it and move it. And who cares if you singe yourself? All right, we’re just gonna rip this with our hands and then do yes. Yeah. That nice creamy burrata. Do we go flesh side up? Just move. We’re doing six slices. Okay, okay. Six slices, half each, half each. Okay, okay. Go lily, we gotta go, we got. Lily’s used to restaurants. All right chef. All right, now you’re just gonna put a little dollop of that right over there. And I’m gonna freshly black pepper. All right, over the burrata, right? Yeah I think over the burrata, let it lovingly sort of spill. There you go. Okay, that was, that was a bold move. I thought you were gonna do directly on, but- Oh. No, keep doing it, keep doing it, Lily. I just praised you for your confidence. I mean, it should naturally fall, you know? Yeah, yeah, yeah. Rustic plating in restaurants. It’s like the food just fell from the sky and ended up on your plate. It was just like, blugh. dude, that looks dank. Yeah, keep going. Keep going dude. And then boom done. Wow, beautiful. That is a pizza that just beat Nicole and V. Nicole. How excited are you? We’re gonna win this again. This is easy breezy, beautiful cover girl. Yeah, both of us, thank you. Yeah. So we’re gonna be making a rajas con crema pizza except a little bit more than that. It’s just gonna be a poblano pizza. Pretty much. but it’s gonna have so many layers gonna have so much depth. It’s gonna be an incredible, incredible- So cheesy. Cheesy gustatory experience. Yes. Can you go ahead and do your thing with those? Yes. We have our poblano peppers right here that we’re gonna use later for our chile rellenos, but we’ll get back to that in a second. Yeah, we’re gonna get those nice and toasty, and while that’s happening, I’m gonna cook down these cebollas. That’s it. All I can say. I’m just kidding. Our Spanish is not the best, but we try, we really do try to speak Spanish, at work, which is nice. I’m fake Mexican, and a lot of people come up to me and think I speak Spanish by the way. So they’ll be like, “Hola, la la la la la.” And I’m like, no. La la la la la. Nah. rajas means strip in Spanish, so people actually cut these in strips and then put ’em with the strips of onions. But we ain’t doing that today. ‘Cause we’re making sauce. Yeah, we’re gonna take the idea of rajas con crema, and we’re just gonna blend that into a sauce and make that our base. ‘Cause I really like white pizzas. I love white pizzas. I’m a pizza bianca kind of girl, always have been. I love that. Yeah, I prefer bianca pizzas. I just think they taste better. Bianca blanco, that’s my kind of pizza. Go ahead and blend those bad boys up. Okay. Take it away, man. Eh. So V, do you think we’re gonna win for the third time in a row or what? Hell yeah. Hell Yeah. Hell yeah. I think the boys possibly don’t stand a chance, even though Lily Cousins will be like She’s the pain from Maine? Who swear? More like mundane from Maine, am I right? Ooh. Ooh. Let’s put the onions in here too, now that they’re nicely cooked down. Let’s just throw crema in there. Sure let’s do that. Let’s just make it all beautiful. And I think we should- Ooh, I love the smell of this. I think we should pour it back in here to let it cooked down and get nice and thick too. Throw it in there baby. I really hope Lucas isn’t lactose intolerant like us, but I think this is gonna come out amazing. It’s okay. I think he’ll be fine. He’s a strong boy. Yeah, he is. Yeah. Get it in. I’m super into that. All right, Let’s throw it back into that pot. Let it reduce a little bit. Yeah, you’re speaking my language. This reminds me of the pasta dish you made, that one time the international one, what was that one called? Espagueti verde. Espagueti verde. Espagueti. So it’s kind of like we’re doing a bianca verde situation here. Yeah, yeah, yeah. Fantastic. She’s a little bit fancier ’cause, you know, her name’s Bianca. So we’re gonna add our sour cream. I gotta check on my peppers, make sure they’re not burning. Yeah, take a look, take a look. They’re not doing nothing They’re not doing nothing in there. And then a little bit of milk and then we’re gonna add even a little bit of cheese to the sauce because why not? I love that. You know, we’re going hard, you know? So we’re gonna have this thicken up and then we’re gonna start to do our chile relleno. I’m ready. Okay, let’s do it. Okay, our chilies are hanging out in a bag. Yeah. They’re in a sauna bag. Yeah. Imagine like, you’re like, “Hey, can I get like an ounce?” And then they give you this. I wouldn’t be mad though. Drug joke. So I’m gonna go ahead and mash these potatoes. These are some beautifully cooked potatoes, by the way. Just perfectly- Nicole, do you have a podcast? What’s it called? Hi, my name is Nicole. As I’m mashing these potatoes, I wanna let you know that I co-host a podcast, with my best friend in the whole entire world, Josh Scherer. And in this podcast we talk about things like, “Is Mayo really aioli?” Listen Listen. wherever you get your podcasts. Listen. I ordered some Thai food because I was too lazy to cook at home and I told them over the phone, “Can you make it spicy?” And then I go to the Thai place and I see on the receipt, they wrote extra spicy and I’m like, I’m gonna, this is a mistake. And I wasn’t gonna tell them like, “Yo like you made a mistake.” Because I was the one who made the mistake, you know what I mean? I’m like, I guess we’re gonna have an extra spicy Sunday. And how’d that go? Me and David had a very spicy Sunday, but not on the way you think, perverts. I think we got one chilli we can work with, huh? Yeah, we got, you now what, we got good, we got good. Yeah we got one chili we can work with. Have you split it? I can split it. It was hot. My hands were hot. I’ll help you out. It’s getting there. So I’m gonna split this open, right? Yeah. Right. And I’m gonna empty out the seeds. This is way too spicy. I told you, I told you. This is way too hot. Don’t touch anybody or your butt. I won’t touch my butt, I promise. Don’t touch your butt. Hold on. So I’m just gonna take a handful. I’m just gonna kind of mash it with the queso and the potato, right? Kind of fill it like this and then do we toothpick it or no? we’re not gonna toothpick it? I do, sometimes. It really depends on how like loosey goosey the pepper is. This one’s pretty stable. So you don’t have to- this one looks pretty good too huh, it’s not too loosey goosey? I love that. That’s beautiful Nicole. Okay, great. So we’re just gonna keep stuffing these. I’m gonna stuff mine. we’re gonna stuff them, we’re gonna fry them up, and then we’re gonna start assembling this damn pizza that’s gonna beat their butts. Beat their butts now. We have fried our beautiful chile relleno. Surprise, they’re cut in freaking half. Surprise have potatoes in them. Yes that too, they also have potatoes in them. So let’s assemble this bad boy. I’m gonna go ahead and add our beautiful rajas con crema. I love that sauce. No mas rajas crema sauce. Around this beautiful pizza crust, which is not from the grocery store. No, I love that. No, we made our own pizza crust ’cause we are gonna win. And you know, they’re gonna be like, “Ooh, I made like a Detroit sell pizza.” Get outta town with that, okay. Can you tell them about the cheeses we got man? Oh man, can I? Okay, so we have three cheeses in here. We have Monterey Jack, We have Chihuahua and then we have Oaxaca. So we’re gonna have a lot of beautiful melty goodness going on. Just, you know, throw it on there, man. Have you ever had Chihuahua cheese before? Yeah, I’ve had all three of these cheeses. I do love them all very much. Very equally, actually. Monterey Jack’s gonna give us a beautiful pull. Oaxaca’s also gonna give us a really nice cheese stretch that I’m very excited about. And then Chihuahua has this beautiful light nuttiness that I think really lends itself to all of these beautiful flavors that we got going on. It’s just my favorite melting cheese. I love it with quesadillas. Yeah it really is. Just a sprinkle of oregano. Oregano is very prevalent in Mexican cuisine, so let’s, you know, represent it where we can. Represent. And then tons of garlic. V, add more cheese, babe. More cheese? V, this is a pizza battle. Add the cheese, dog. Come on. Man. The best part is we’re gonna make a fricking star out of these chili rellenos. Look, there’s already beautifully melted cheese going on over there. Take one and throw it on there, V. I would love to Nicole. Let’s make a star. Maybe we’ll make a Pentagon. Do you think we can summon the devil with this? Eldigrabo I want every single bite to have a full chile relleno on it. You know, maybe we just put five on there. I like five. Oh my God. Oh, that’s gorgeous. We’re having too much fun with this. That’s gorgeous. Okay, let’s throw that bad boy in the oven and let it bake. And then we’re ready to kick some ass. Let me take this one off, this one’s ugly. Yeah. Sorry. No judgment. Okay, now we’re ready to throw it in the oven and let it bake and turn nice, beautiful and pizza-y. Okay. Let’s take it out. V, you just keep dancing like a sexy lady over. ♪ Chile relleno ♪ ♪ This is my chile relleno dance ♪ Dude, this pizza makes me wanna sing Bad Bunny songs. Yo, this looks dope. Oh my gosh. I can’t wait. Okay. Let’s let’s dress it. Spray it, spray it, spray it. So we’re gonna put a little bit of that beautiful chile relleno sauce that comes on a typical chile relleno plate. I love that. It’s our tomato element. We have a little bit of tomato, so it’s not completely lost on us. Okay. Just put it on there. V, you sour cream it, my love. Do whatever you want. You know, freedom of expression. This is your time. I like to just- Yeah, yeah, yeah. Go crazy baby. Yeah. Sorry. Did a little test squirt. I didn’t, I had to make sure. Oh my God. You wanna put the cilantro? Beautiful. And then we just. Oh my God, Nicole. Pop, ah. ♪ Na na na na na na na na na na na ♪ That was Bad Bunny. Okay. Team, you’re going down, other team. Other team. Other team, you’re going down. Frick the other team. Like this, ready? Let’s take them down. Are we going down? We’re going down. How your knee’s doing down there? Not good. Lucas, before you, you have two pizzas. One made by me and Trevor with no help from anybody else that looks objectively better than the one made by Nicole and V. Do you feel that you have it in you to open the emergency exit If needed? What? I’m saying like a plane, It’s a bit like on a plane. They ask you like, do you- Do you, let me ask him. Oh should I sit in the emergency aisle? I’ll tell you what I told the guy on the plane, no. Absolutely not. Do not want that responsibility, but either way you are judging these pizzas today. And to set the stakes for today’s battle, the losing team will have to go into the crowded office and sing a completely earnest, I mean, emotionally vulnerable version of Radiohead’s “Creep”. I don’t even know that song. I’ll teach it to you. God is it good. No ’cause we’re gonna win. It makes me feel things. Oh yeah. We’re not gonna lose, you guys are gonna lose. Also, Lucas, do you promise to be an impartial judge and to be a 100% honest in you’re judging? Yeah, yeah. You gotta, scout’s honor. Oh, yeah, Scout’s honor. Do I put my hands on a pizza and swear? Yeah. If I swear, I swear to give you impartial. The pizza’s the bible. Today. Lucas, we have for you a rajas con crema pizza, with chile relleno and cilantro, enjoy. Great. So right off the bat, I’m gonna have to do a foldy on this guy because quite frankly. Just eat it. I mean that’s a- Just eat it. Yeah. Okay. The dough is undercooked. Straight up is though, straight up undercooked. Straight up just is undercooked. Straight up it is. Like going in for bite two. I can see that now, I did not check that. Sorry. Yeah, No, I might have to get my stomach pumped after this one. I’m sorry. The pepper is also a little undercooked. Oh, that’s good. Well, thanks everybody. He’s already a hater. So it starts, “I’m a creep, I’m a weirdo.” Yeah. Lucas, what we have here today. This is a Sicilian grandma style. Just like from your native New York where they have Sicilian grandmothers. You said this is Detroit style. Nothing to do with any other city, Nicole. Oh this is Detroit style? No that is. That is Detroit. No Sicilian New York style. That’s not Detroit. That’s not Detroit style, look at that. Thank you. And what we have, it is a mixture of cheddar and mozzarella cheese, classic dough and then there’s burrata with a green olive pesto on top. Me and Josh, we went to a factory and we made burrata. I kept some in my pocket. We met Mimmo. We met Mimmo and his beautiful Italian sons. Dude, his sons were so hot. So hot. I’m not even trying to build them up, even thought I know he’s watching this. His sons were just so hot. Okay. Yeah, right off the bat, I like Sicilian. Yeah, okay. I’m liking what’s happening. Yeah. The cheddar I’m not a fan of. Well. Yeah, get cheddar off my pizza. I’m Sorry. I won’t do it again. I promise. Don’t do it again. So the Sicilian, you see the thickness there? Yeah. That’s a bit too thick. Okay well I disagree. I think it’s it’s really well done. The burrata is freaking cold. Yeah, well that was the idea Is it too cold? The idea was to have a hot and cold contrast. Yeah, it’s not undercooked, it’s cold right? These are all negative thoughts. No, burrata’s supposed to be cold, If it’s warm, it just melts and oozes. You want the cold burrata on the hot pizza. I wanted a hot burrata on a hot pizza. You didn’t order a hot burrata, you ordered a large parva. Okay. I could use a napkin, but you all said no. I said there’s a plate. It’s not a napkin. Use your shirt. What you want me me to wipe my fingers on the plate? Oh my God. You’re insufferable. This whole place is insufferable. I don’t know if we’re friends anymore. I can’t believe they haven’t shut this channel down yet. Pass. Okay, which one do you like more? No, what the hell’s wrong with you? I gotta like one of these more? Are you kidding me? Did we both do bad? Can I have a bite? This is incredible. Wait, can I have a bite? Did we both do terrible? The best pizza I’ve ever had. Stop talking over me. Is it a tie? I’m from Brooklyn, The Mets, pizza, bagels, the subway. We know what’s up. There’s Subway here. No, the subway. Not subway sandwiches. But there’s Subway here. On chicken teriyaki. It’s above ground. Are you eating the pizza? Yeah I’m eating my goddamn pizza. I made the pizza. I wish the burrata was hot. I don’t know what the inside joke is, everyone’s laughing about why it’s not hot. You should have worked on that more. This is so good. What’s wrong with it? But straight up. I mean, just like the bottom of this pizza is, is just soggy, Bro, raw dough. Tell me the good things. It’s stodgy is what it is. It was a mistake. You have told me no good things. The good things is that there’s a pepper on him. Okay. I’m gonna vote, with my greasy hands. This one. Yeah. Yeah. Wait, wait. But to be clear you still didn’t seem to enjoy it at all. I didn’t like very much. Well. ` Bro. One of the best pizzas I’ve ever had I was supposed to like one more than the other, I wasn’t supposed to like a pizza. No, you gotta choose a winner. I’ll take a crust though, I like the crust on this one. No you don’t get the crust. You don’t get that, do not touch the pizza anymore. Can I have grab another slice of that one? Yeah, grab another slice of that one. No, I don’t want it. I was gonna put it in the micro- Can I go? You want me here? Yeah, Lucas, yeah, leave. get the hell outta here. See you guys. Bye, I’m over you. God, I’d thank Lucas for judging, but really not much to thank him about. No. Lucas, thank you for leaving. No, don’t don’t grab anything on your way. My hands are greasy. I know, there’s a wet wipe, can we get him a wet wipe? Just get him the hell outta here, he’s a menace. He doesn’t deserve wet wipes. This office is terrible, it’s understaffed. Utter piece of crap. Thanks, y’all. Lucas, Hey, thanks. So great for you to stop by. What a . You lose by the way, just overshadowed by Lucas. ‘Cause I think we all won today. I think we all won Okay, I get it. and lost. I get it. I know we lost, whatever. But now you gotta sing a completely vulnerable and earnest rendition of Radiohead’s “Creep”, in front of the entire office. Thank y’all so much for stopping by the Mythical Kitchen. We got new episodes for you every week. I keep elbowing Nicole in the boob. We have new episodes We have new episodes for you every week. We have new episodes of our podcast, “A Hot Dog is a Sandwich.” Scram. Someone, throw salt at him. Go away. Still cold. Go away. Hit us up on Instagram and TikTok @mythicalkitchen pictures of your mythical dishes under the hashtag dreams become food. Lucas, you’re a monster. Can I come back, are you done? Yeah, come back now. Have some pizza man. Why is it so cold? No, you don’t deserve that. What? It’s supposed to be cold. That’s literally the point. If you had hot burrata it just oozes. We’ll see you next time. Put burrata in the oven. This is a good pizza. No I don’t like that because then it just gets wet. What it, but it’s cold. It’s as cold as milk. I like that. You don’t like the cold pizza. When I get pizza, I don’t want cold pizza. You’re too hot to handle, and so is your bake ware. Get a Mythical Kitchen oven mitt available now at mythical.com.