- There's the smoke from the dough
off the wood fire.
Cured fish goes on top.
It's salt, sugar, and then we moisten that with some Mezcal.
- This is alcoholic fish?
- A touch, a very touch.
- I'm Scott, and I eat all kinds of pizza.
But my friend, Mark, he is a pizza purist.
So we're trying the craziest concoctions
claiming to be pizza.
But are they "Really Dough?"
- Smells like Trix cereal.
- Marky Mark!
- Hi, Scott.
- What's up, man?
- How can I help you?
- I'm hungry.
I figured I'd come over and
see if you were making a little breakfast for me.
- I got some breakfast in the oven, actually.
- I smelled it from outside.
What do you got? Omelet, french toast.
- Bagels. - Bacon?
- Bagels. - Bagels.
- Bagels. - Bacon?
- Bagels. - You make bagels now?
- Just for breakfast.
- I didn't even know you had a toaster oven.
- It's in the pizza oven.
- No, it's not.
- Scott, they're in the oven.
- I always have a lot of questions about your brain.
Hold the phone, wait a second. Number one.
You're eating rainbow bagels, Mr. Purist.
There's pizza for every color of the rainbow.
Who's boxed in?
- Don't you ever bring me a rainbow pizza.
Yep.
- OK, fine. Number two, misusing a pizza oven.
- Scott, I'm making myself breakfast.
- This is a holy temple, is it not?
- It's breakfast.
- I just feel like when I go to places that make pizza
and they make other things, you know,
they got different devices.
You got a pizza oven. You got a microwave.
You got a pizza oven. You got a grill.
- Well I just have a pizza oven,
so I need to improvise and the bagels are--
- Oh my God, you ever go to Speedy Romeo?
- No.
- You know they make most of their pizza in the oven,
but there's one pizza that they do on the grill.
- They don't cook it in an oven.
- No, no, no, they grill the dough,
and then they add the gravlax.
There's breakfast stuff on there.
- How do you feel about that?
- It's awesome. You know what?
Let's eat these rainbow bages, and then I'm gonna go out.
I'll get the gravlax pizza, and then I'll bring you--
- I'll make breakfast.
- I'll bring you brunch.
- You bring lunch.
- Well, it depends on how fast they get it.
- Today's Tuesday, isn't that on the weekends? Brunch?
- Dude, anytime you're eating breakfasty food--
- OK, go get brunch.
- I will. I'm gonna take my breakfast on the road.
Smells like Trix!
- Justin!
- Scott!
- What's up, man? How are you, sir?
- Good, how are you?
- I'm excellent man. Oh, it smells amazing in here.
- Thank You. - Is it You?
Wood fire. No, I did put on deodorant for you today, though.
- Thank you. I'm interested in a brunch pizza.
- A brunch pizza. The gravlax?
- The Gravlax Pizza, exactly.
You grill it. You flip it.
- Grill it, flip it, top it. You got the gravlax.
It's almost like a bagel with lox.
- Excellent, sound good.
- Did you need that today?
- If you're ready to grill it up, I'm ready to--
- Well grab a seat.
- All right, I'll go grab a mimosa. Is that a brunch drink?
- That's a brunch drink, yeah.
- Sorry, I haven't had many brunches in my life.
- As I took my seat in the dining room,
my mind started to spin.
"What is Mark gonna think?"
I mean, this pizza's not baked in an oven, it's grilled.
- When you walk into a pizzeria,
the aroma should punch you right in the face.
Sauce, cheese, dough, that's it.
Pizza should look as good as it tastes.
Pizza should be baked in an oven.
- And it's topped with gravlax,
does he even know what that is?
And then you're gonna make a proclamation?
- A what?
How do you say it?
- Foie gras.
- The melted ice cubes.
- Melted ice. That's called water.
- I don't think he knows what gravlax is.
What have I gotten myself into?
- Relax, partner. Time to grill up some gravlax.
♪ Grilling your pizza right, oh yeah! ♪
- We're going to make the Gravlax pizza today.
- Break it down, grill master.
- Start by pressing into the center,
one hand holding, one hand pulling.
And from here we're going onto the grill. Ready?
- You know I am, cowboy.
There ain't nothing more natural than pizza on
an all-American, wood-fire grill.
Now let's whip it!
- This is a brush we make with
rosemary, tarragon, and parsley.
- Only a man and his grill could get this dough
hotter than a deep-fried June bug.
- We're getting it crispy on all sides.
♪ Fire it up tonight. Pizza's in sight. ♪
- OK, so from now after the dough comes of the grill,
this ricotta spread is gonna be your sauce for this pizza.
This pie is just like a big pile of bagels and lox.
- Better than Bubbe used to make.
- The mix in this gravlax is salt, sugar,
fennel seed, and a little bit of Mezcal.
- Oh, caliente!
- Pickled red onion to cut through the fat.
Capers in salt, garnish of fennel fronds,
ground red pepper flake, lemon juice,
Sicilian olive oil, and that's it, voila.
- Yee-haw, let's brunch!
- Let's take this out to Scott.
- C'mon, Bessie, mimosa time!
- Oh my gosh. Oh my gosh.
- Yes, yes, yes, yes. Finally.
- Gravlax pie.
Wait, let me get a quick pick before you cut it up.
I see what you've got.
- Yeah, maybe a boomerang, right?
- Because I want to compare this to the last time
I took a picture of this, which was August 2015.
- Wow.
Shall we?
- Yeah, let's go for it. Let's rip it up.
- See, even with the grill you get that
crunchy bottom.
OK, dig in.
- All right, you gonna join me?
- Oh I get to have some too.
- Sharing is caring, come on.
- Quality control.
- Yeah, seriously. This is an easy one --
softball question: Is this a pizza?
- Of course. It's round. It's on dough. It has toppings.
- If it's not round, is it not a pizza?
- No, well, that's a... oh.
- Say a word for it.
- OK, then it's dough and it has toppings.
- OK. I want to dive right into it.
- Do, please. Yes. - Can we rock this?
- Please, yes. Going in.
- Happy brunch.
- Cheers.
- Awesome crunch.
Awesome crunch.
How does your chef's brain take this concept of pizza
and throw all these completely
un-pizza-like elements on top?
- I try to hit all the flavor profiles.
So you have salty, you have a little bit of sweet.
You have some sour.
Extra salt is in those capers that are cured in salt,
so a little burst of flavor.
But then you got that lemon juice on there,
with the pickled onion to cut through the fresh ricotta.
You got the chile flake for some heat.
Careful, you got the chile.
- The gravlax, it's so thinly sliced.
How in the heck do you cut it this thin?
- I used to work at Dean and Deluca, at the fish counter.
That was when I first moved to New York,
and these crazies would come in and be like,
"Let me taste the Nova Scotia," you know?
And I'd give them some, and they'd be like,
"It's too thick." And then they'd walk away.
- That was my Aunt Rhoda.
That's the person who did that to you.
On paper, I always have been telling myself that
if it's topped before it's baked, it's pizza.
And if it's topped after, it's more generally a flatbread.
And that's still, I think, what my heart tells me,
but if I'm looking at this on the side.
If you ignore, and don't tell anybody what's on top,
I mean, this is pizza crust.
- Yeah, it is.
- Doesn't matter if the bread is fried, baked, grilled.
- Not to me.
- Doesn't matter to you. Great, great, great.
Honestly, I don't care what Mark calls it.
I mean, this is a delicious pizza.
But I know I'm gonna eat at least half of this right now.
Do you mind whipping up one more so I can take it to him?
- I can, for sure.
- Cool, man.
- To Mark, love Justin.
- You think that's gonna sway him?
- I don't know.
- I gotta be careful with this.
It's precious cargo right now.
I'll let you know what he thinks.
- Appreciate it, always good to see you.
- Thanks for having me, man.
- You taking this home?
- I'm just gonna eat this on the walk.
Aw, Mr. Marky you're cleaning up for me. Good.
Because have I got something for you.
- This is the brunch pizza.
Oh, Justin wrote a note.
- To Mark, heart Justin.
- Yeah, sweet, right?
- Wow, the smell punches you right in the face.
- Doesn't it? The capers...
- When you walk into a pizzaria
the aroma should punch you right in the face.
- Let's break this down a little bit.
- Wait, what's this?
- Oh, pickled peppers.
Let's walk through this.
- I want to eat it.
- You want to eat it?
- All right, OK, do your pizza... thing
- Well, you tell me what's on it.
- Gravlox, capers.
- Yeah, the pickled onions.
- It just smells so unbelievable,
I want to eat it right now.
- Yeah, well dude, bust into it.
- Ready?
- Yeah.
- OK. I'm taking this guy.
Wow.
- Right?
- This is phenomenal.
- Isn't it? What stands out to you, right away?
- I don't know if it's the salmon, or his oven,
that gives a phenomenal smokey flavor to it.
- He doesn't even use an oven for this.
This is grilled, man, I was telling you.
One pizza that they do on the grill.
- Grill. What do you mean grill?
- Look at the underside,
this is grilled on his wood-fired grill.
- Is the salmon, is that smoked?
- No, this is cured.
- How do they cure it?
- He does it in-house, I don't know.
Salt, and herbs. I guess we can call Justin and ask.
- Mm-hmm.
- Really? Should we call Justin?
- Yes, sir?
- JB, it's S-dubs, coming to you live.
- Hey.
- Hi Justin, it's Mark.
- Hey Mark, how are you?
- Great, um, quick question. The salmon, do you smoke it?
- No, it's just cured.
- All right.
- The smoke is coming from
the underside of the grill mostly.
- From underneath, that's what I was going to say,
because when you're cooking in an oven,
the smoke comes down from top,
it really doesn't settle onto the pizza.
When you doing it from underneath,
you're getting the smokey flavor.
- So then that smoke really settles into the oil.
- Justin, thanks a lot man.
- Miss you, Mark!
- You're the best!
Justin, I gotta tell you,
you have the best laugh I've ever heard in my life.
- There it is.
- Thanks, buddy.
- Later, man.
- Bye.
- So I didn't know that this was the one from the grill.
They don't cook it in an oven?
On the grill? They can cook pizza on a grill.
- Gravlax pizza is actually made on a grill.
- Look at the underside. This is grilled.
I told you that before, you don't listen to me.
- It makes total sense.
When you cook in the wood ovens,
the smoke really doesn't settle down onto the pizza.
It just hits the highest point of the door
and goes right up the chimney.
That's why you see a lot of pizzaiolos,
they'll lift the pizza high.
- To get smoke on it.
- For one of two reasons.
One to get smoke on it,
and two to like flash cook it sometimes.
But yeah, this is fantastic.
- That's good. That's obvious.
If you didn't say you liked it, you'd be insane.
But is this pizza?
It's grilled, and it's topped with
non-common pizza toppings.
You're not going to find this at, like, Joe's Pizza.
- You know, I like it so much that
I'm gonna have to say it's pizza.
- So just because you like it--
- Yes.
- You like this but, there's no sauce on it.
- Uh, there's no sauce on a white pie either.
- He loves it so much, he's gonna say it's a pizza,
even though it violates his rules.
This is unprecedented.
I'm loving it,
and I'm honored to be here and share it with you, Mark.
Now the pepper's getting away from me.
I want it without the peppers.
I mean, I love the peppers in general,
but I don't need them on this pie right now.
It's so beautiful.
It's like a beautiful song, and they put, like,
a really big tuba on it.
- Amazing pizza doesn't even shut you up.
Just eat, enjoy it.
- You sound like my mom.
- You're still talking.
- And you look like her. No I'm just kidding.
- Now, enjoy these dope beats.
- Thanks for watching.
And don't forget to subscribe to Thrillist,
where you can check out our other "Really Dough?" episodes.
Like when we had that kimchi pizza.
- That was really good.
- I know.
- And don't forget to like, comment, and share.
I keep saying comet.