Tony Shalhoub holds his own in the ultimate cooking challenge: making pizza using only verbal instructions, no visuals. In this episode of “Good House/Bad House,” the award-winning actor joins Good Housekeeping’s Nicole Papantoniou, Director of the Kitchen Appliances Lab, to make both a classic pepperoni and a dessert pizza guided solely by her words. Watch as Tony slices, tosses, and (almost) perfects his pizza dough and discovers the magic of pizza scissors and a dusting wand he swears he needs to buy.
Watch 'Tony Shalhoub Breaking Bread' Sundays on CNN.
Stream 'Play Dirty' on Prime Video.
#TonyShalhoub #BreakingBread #PlayDirty #GoodHouseBadHouse #GoodHousekeeping
Watch 'Tony Shalhoub Breaking Bread' Sundays on CNN.
Stream 'Play Dirty' on Prime Video.
#TonyShalhoub #BreakingBread #PlayDirty #GoodHouseBadHouse #GoodHousekeeping
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PeopleTranscript
00:00What's going on? I'm disrobing. Oh. It's just how I make pizza. This is Good House,
00:05Bad House, where good housekeeping experts teach celebrities how to do
00:08different household tasks with just our words. Do you think you could toss your
00:12pizza crust? I'm tossing but badly. Okay. I'm Nicole Papantonio, the director of the
00:20Kitchen Appliances Lab here at Good Housekeeping. Today I'm with award-winning
00:23actor Tony Shalhoub. How are you Tony? I'm good. Happy to be here. Today is all
00:29about pizza. Ah, fun. We're making a pepperoni pizza and a dessert pizza. I'll
00:34talk you through everything step by step, but there's a catch. You won't be able
00:37to see anything I'm doing. How do you think you're gonna do? I think I'm gonna be
00:41able to hold my own. Let's put our aprons on. I always get really flowery when I'm
00:46making pizza. I don't know about you. My language gets flowery. Okay, that works.
00:50Yeah. We are actually going to start off by prepping our toppings so they're ready
00:55when we roll out our dough. Let's reach for the fresh mozzarella that's in front of
00:59us and then we're going to unwrap it. Where's garbage? A garbage to your left.
01:04Perfect. My right. So we got this. I have a chef's knife in front of us and let's cut
01:11thin slices for the pizza. We actually want to go less because less is truly more in
01:18this situation. We could put the cheese in one of the little bowls so it's ready
01:22for us when we are ready. We can also unwrap our pepperoni next and however you want to
01:31take that out of its packaging. Unfortunately, I don't have any napkins for you in case you
01:38need them. That's right. That's why I have this nice dark shirt. I hope you put that apron
01:43on. I did. Okay. Wow, this is nice and oily. Like Fort Knox getting into this pepperoni.
01:51Hold on a second. There we go. Should have used the knife. Oh, this is beautiful. How are
01:57your knife skills? Really good. Okay. I felt something above my head. All right. So my knife
02:05skills are okay and this is a really good sharp one. Yeah, brand new. So make sure your fingers are
02:12protected while you're slicing. Okay. So as thin as you can make them. I think my pepperoni
02:19is good to go. Okay, perfect. So you can put that aside and then we're basically
02:23going to use the cutting board to start rolling out our dough. We're going to remove the dough
02:29from the bag. Do you make your own pizza dough? I tend to buy a ready-made pizza dough
02:36like that. Same. On Breaking Bread. We were in, we took a trip to Jersey City.
02:42Oh. There's a really wonderful restaurant pizza place called Raza where he makes sourdough pizza
02:49dough and it is phenomenal. I can imagine. He is the scientist of sourdough. Oh, I love that.
02:55So put your dough on the cutting board, flour it, and we're basically going to get it to a point that we
03:01can roll it around and it's not sticking. So you don't want too much, but honestly do what you need
03:07to do so it feels comfortable in your hand. We're going to cut it and we're going to weigh it out.
03:11So we have two eight ounce balls. We have a scale next to us. So turn it on.
03:17Okay. So I want eight ounces, right? Yes. Wait a second. This is not on. There we go. You got it?
03:28Are you having trouble with the scale? It's registering zero, zero. So perfect. That's exactly what I want.
03:33That's where we want to start. Okay. Let me do the other one too, just to make sure.
03:37And I'm actually a little bit under and I think that's fine. Still cutting.
03:45Hold on. So two eight ounce balls. Ooh, I'm getting there. I am so close. Hold on.
03:57Perfect. Okay. All right. Now I'm going to roll this out, right?
04:01We are going to put the extra two balls in the other bowl and we're going to dust them with flour
04:07and we are going to cover the bowl because this is going to be our dough for the dessert pizza later.
04:13You understand my dough, the majority of the dough is, is the eight ounces. I only have a very tiny little bit that isn't. Should I divide it in half again?
04:23If it weighs eight ounces, we are good.
04:25Either that or I have a very, a faulty scale. Everything works. I'm ready.
04:29Good. So you should have a ball of pizza dough. And if you have any tips too, let me know because it sounds like you're a pro.
04:37Well, I don't know about that. You're gently going to pick it up in your hands.
04:43Okay. We're going to let gravity do some work while we're pulling and stretching.
04:49Have you done this before? Mostly I do it flat on a board. Okay.
04:53Spreading it with my hands, but I like this. I like this system too. Do you toss your pizza dough like they do in the movies?
04:59I love that you asked that. I don't. I already spill a lot of things all over our lab, so I avoid it.
05:05Oh really? But we could try. Do you think you could toss your pizza crust?
05:10I have a very funny feeling that mine is a lot larger than yours.
05:14Okay. So maybe that'll actually work better?
05:16Yeah. I'm tossing, but badly. Okay.
05:20I'm kind of losing my shape. All right. So you could put it on your board. Make sure, again, it's not sticking to it.
05:27Right. And we're going to try to form a circle.
05:30Yeah, this is more my style.
05:33And mine's not a perfect circle, so I'm going to say that's okay.
05:38Really? Do you need some help? I'm happy to come over there.
05:41When you're ready, you can grab your pizza peel.
05:46What does that look like?
05:48This big, shiny, metal-y thing at the front of your station.
05:54And you can actually form it a lot on the peel.
05:58Can I put it on the peel now or am I late on that?
06:00Yes. We like to use cornmeal on the bottom to help it slide around.
06:04So use a little bit. Like, sprinkle it on your peel and then put your crust over it.
06:08Make it swish around. So I'm shaking mine and it's not coming off.
06:13So that's a sign to me that I need to redistribute my cornmeal or add more.
06:19Okay. I wouldn't add too much.
06:21The more you add, the more likely it is to catch on fire.
06:25So once it's on your peel and it's shaking around and you feel good about your circle,
06:33we're going to start adding the sauce and the pepperoni and the cheese and then we're going to bake it.
06:39All right. I might have to do a little more cornmeal.
06:43Oh, wait.
06:45What's going on?
06:46I'm disrobing.
06:47Oh.
06:48Should I cover my eyes?
06:51Do you want me to leave?
06:54It's just how I make pizza. I don't know what else. Okay.
06:59All right. It's moving around.
07:01Okay. So now.
07:03It's moving.
07:05I don't even want to know.
07:09I am opening my sauce.
07:12Opening my sauce.
07:14And I like using a pre-made sauce.
07:17One, it makes it easier and I always know what it's going to taste like.
07:22Arraviata. Love it.
07:24Exactly.
07:25Can you dump a little sauce on there?
07:26No. Let's not dump the sauce.
07:28You'd rather I didn't dump.
07:29Correct.
07:30Mm-hmm.
07:31If you...
07:34Okay.
07:35I hope you did that in the center of your crust.
07:37I certainly did.
07:38And then we also have a measuring spoon on your little tray.
07:42I like to use that to gently spread the sauce.
07:45Basically to the edge, you can leave a little bit of an edge,
07:49but we didn't really form a crust on this,
07:52so it doesn't really matter if you're doing it perfectly.
07:56So now we're going to go for that cheese.
07:59I typically do about like two ounces here.
08:02You can leave it whole, like basically like the slices,
08:06or you can tear it.
08:08When you leave it whole,
08:10it just makes the pizza oven have to work harder
08:12and like makes it a little liquidy.
08:14All right.
08:15All right.
08:16And then I'm also going to add some pepperoni.
08:17So feel free to do the same.
08:19I mean, I like a margarita, but this pepperoni is special.
08:22I probably should be starting from the inside of the pizza,
08:25but I'm starting on the outside because I'm such an iconoclast.
08:29I've been eating.
08:31I've been eating it.
08:32That's the best part of cooking.
08:34All right.
08:35I'm happy.
08:36I'm happy.
08:37Okay.
08:38Now we're going to go cook them in the Breville pizza oven,
08:41which is one of our top tested pizza ovens.
08:43Ready to go?
08:44Let's do it.
08:45Let's do it.
08:46I can't wait to eat those pizzas,
08:48but while they cool a little bit,
08:49let's make the dessert pizza so we can basically eat everything at once.
08:52I know you were worried about not having enough dough.
08:55How much do you think you have to work with?
08:57About two ounces.
08:58I think I'd like to make a very small, adorable little dessert pizza.
09:03We're going to flour up that extra ball of dough.
09:07And we're going to basically stretch it the same way.
09:12How does your dough feel?
09:14Perfect.
09:15When you are at a good size and shape,
09:18we're going to get that peel again.
09:20And the beauty of this is we're actually going to bake the crust
09:24without any of the toppings and spread it on after.
09:27Yes.
09:28So it's going to cook so much quicker and we can make it however we want.
09:32Okay.
09:33Mine's good to go.
09:34So let's just push it to the side for right now.
09:38If you can grab your entire plastic cutting board that's in front of you.
09:42Can I cut these strawberries?
09:44Yes, please.
09:45So you can cut them into thin slices, however you want.
09:49Just think of like bite sizes so people can bite into them easier.
09:53There's no wrong way of doing this.
09:55And I'm also going to cut some banana to put on top.
09:59Okay.
10:00We have all this juicy delicious fruit now.
10:03And when you're ready with your toppings,
10:05we could probably go make the pizza and then get it ready to top.
10:09I'm just a banana away.
10:10Okay.
10:11All right.
10:12I think I'm good.
10:13All right.
10:14So let's go cook this pizza and then we'll make it and then we'll eat.
10:18How are you feeling about your pizzas?
10:20Very proud.
10:21Good.
10:22So I think we should start topping the dessert pizza while it's still warm.
10:27It'll make it easier to spread the toppings.
10:30Okay.
10:31Nutella to start?
10:32Yes.
10:33Can't go wrong with warm Nutella.
10:37I could put peanut butter on top of my Nutella, right?
10:40Yeah.
10:41You could spread it in.
10:42You could add some dollops.
10:44This is however you want to enjoy it.
10:48What is that sound?
10:49I'm stirring my peanut butter.
10:51Ooh.
10:52I just, I'm trying to soften it a little bit.
10:54And then you can add your fruit, whatever you want.
10:57So are you hungry now?
10:59How could I not be hungry now?
11:02This is gorgeous.
11:04And then I have a little dusting wand.
11:08Oh, is that your little thing that looks like a strainer?
11:11Yes.
11:12So how do I get it in there?
11:13Is there a trick to this?
11:14There's a little knob at the end of it.
11:17If you turn it, it'll turn it into a circle.
11:19Oh, that is genius.
11:20I love that thing.
11:21This is one of our favorite tools, I would say, in our test kitchen and our lab.
11:26Oh, I'm getting one of these.
11:27Duster.
11:28This is Oxo's powdered sugar duster.
11:30Oh, I gotta get one of these.
11:32It's so much less messy than using a little strainer or one of those shakers.
11:37I can't wait to eat this.
11:38Well, you get real good control with this.
11:40Look at that.
11:42Can I cut my pizza now?
11:44Yes.
11:45I'm so glad you asked.
11:46We actually have scissors.
11:49So I'm sure you've seen pizza cut with scissors before.
11:51Sure.
11:52I kind of want to see what your shape is.
11:53Should we cut each other's?
11:54Sure.
11:55Let's do that.
11:56Yeah.
11:57Here you are.
11:58Oh, okay.
11:59Okay.
12:00Oh, hi.
12:01I'm gonna send you mine.
12:02Hello.
12:03I didn't know you were there.
12:04Oh, I have to pass on my dessert.
12:05You got this?
12:06Yeah.
12:07Hold on.
12:08My dessert is forthcoming.
12:09And we use the cooling rack because that helps it stay crispy as it cools.
12:13Oh, okay.
12:16Oh, this is cute.
12:17It's interesting how my pizza is bigger, but your dessert thing is bigger.
12:21This scissors is game changer, by the way.
12:24I love it.
12:25And it's a conversation starter at parties.
12:28I don't have perfect squares, but I think this is going to be delicious.
12:31That's all right.
12:32It wasn't a perfect pizza.
12:34It does not look like eight ounces to me.
12:37Talk to your scale.
12:39Are we going to taste each other's pizza?
12:42Yeah, let's go for it.
12:43Okay.
12:44Like, which pizza?
12:45I love a saucy pizza.
12:47Mmm.
12:48I'm curious to know if my dough is really cooked through in the middle because it was so thick.
12:55So there's some parts that are a little doughy.
12:58It is the center where there's a lot of cheese.
13:03That's what I was going for.
13:05But I did get a good end.
13:08I'm happy camper.
13:09This is delicious.
13:10Well, yours is delicious.
13:12And some dessert pizza.
13:14This is good.
13:15It's really good.
13:16This dessert pizza you made is delicious.
13:22I wish I could say the same for your dessert.
13:27Back off on the peanut butter a little bit.
13:32And maybe like a quarter of the Nutella that you use.
13:38Otherwise, very good.
13:40My family used to call me overdose when I was a kid because I would always put extra toppings on everything.
13:45Thanks so much for cooking pizza with me today, Tony.
13:48Thank you for having me.
13:50Hope everybody will tune in to CNN Tony Shalhoub breaking bread.
13:54How do you think that'll win?
13:55I felt pretty good about it.
13:57I mean, I overdid it on the crust.
13:59I'm going to send you guys a real digital scale.
14:02I promise it's not the scale.
14:03Not the...
14:04I promise it's not the scale.
14:05Not the...
14:07I'll see you later.
14:09Thanks.
14:10And then I'll...
14:11We'll...
14:12We'll see you later.
14:13Y'all.
14:14We'll see you later.
14:15I'll see you later.
14:16We'll see you later.
14:17We'll see you later.
14:18Let's get back.
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