- [Eric] Okay guys, this video is not sponsored
by Chuck E. Cheese.
I'm making this video purely because I want
to get to the bottom of this Shane Dawson
Chuck E. Cheese pizza conspiracy theory.
So, Shane Dawson recently released a
conspiracy video that has over 17 million views
in 2 days.
In that video, he investigates a theory about
Chuck E. Cheese and he sort of concludes that
they're taking leftover pizza and making
new pies out of it.
The only problem is that he never
actually confirms it.
A lot of people are freaking out about it but
I don't believe it just yet
I have a lot of questions.
It doesn't make business sense to me first of all
I don't know why a business would take leftover
pizza when they can just make another one
for a low cost.
Also, I've been reading online a lot of
ex-employees have been denying these accusations.
Why would somebody who worked at Chuck E. Cheese
10 years ago, want to lie about this?
Also, I used to love Chuck E. Cheese as a kid
so I don't want to believe this just yet.
I want actual proof.
Now, I'm not a jouranlist but I think that
it's common practive if you're putting out a
story about a company or a person, you need to
reach out to that company for a statement.
BuzzFeed News did an article about this
Shane Dawson video and when they reached out to
Chuck E. Cheese, the representative said
"No conspiracies here. Our pizzas are made to
"order and we prepare our dough fresh in
"restaurant. Which means that they're not
"always perfectly uniform in shape,
"but always delicious."
I'm going to reach out to Chuck E. Cheese and
see if they can prove that to me and show
me how they actually make their pizza.
Okay, so I just got off the phone with
Chuck E. Cheese.
It is 7am right now.
I'm gonna go to Chuck E. Cheese.
I'm meeting them at 9am and they're gonna take
me to their kitchen and show me exactly
how they make the pizza.
Okay, we're at the Chuck E. Cheese.
I'm pretty excited to just go in cuz
I haven't been in a Chuck E. Cheese in like
maybe 17, 18 years.
I don't even remember what Chuck E. Cheese
looks like. But basically I'm gonna go in, I'm
gonna get an interview with the representative.
He's gonna show me exactly how the pizza's made.
So, um, let's do it.
Doors are locked.
Nevermind, we're not doing this video (laughing).
Oh there they are.
- Micah is who you'll be meeting with
he's not here yet.
But you can just come in and make
yourself at home.
- Cool. Thanks so much.
- Come on in.
- Awesome.
I got a whole Chuck E. Cheese to myself.
(upbeat orchestra music)
Okay. Got a little distracted.
I'm out of breath.
But Micah's here so let's go do this interview.
Let's get to the bottom of this.
Figure out exactly how the pizza's made.
Have you seen the Shane Dawson video?
- I'm really proud of our pizza.
(laughter)
- But you've seen it?
- I have.
- How has it kind of affected you guys?
Is there some sort of effect or it's just
like a joke?
- Our pizzas aren't cookie cutter pizzas.
- Yeah.
- They're not frozen pizzas. We don't peel
plastic off of our pizzas and throw
them in an oven.
So they're not gonna be perfect.
- Yeah.
- Every pizza's hand-stretched.
Every pizza's hand-done.
- So I guess what's you're saying is that
the conspiracy theory is false.
It's just a theory.
- Absolutely false.
- Unequivocally false. There is no way.
- So does the pizza making process explain
kind of like why the shape is the way it is?
- Absolutely.
- Can you take me through the pizza making?
- Sure, absolutely.
- [Micah] So our dough starts as a bag
of flour and water.
We get 80 degree water is what we start
all of our dough at.
One part water to two parts dough.
We add our dough mixture and we mix it
for 12 minutes.
Then we're gonna take that dough and we form it
into individual balls based on sizes.
Then, that bun gets sheeted out into an
actual skin itself.
That doesn't happen for a whole 'nother day.
So the pizza that you're starting today
actually started yesterday.
When we pull a skin out of the pan itself and
put it on the screen it's gonna be cooked on,
it doesn't necessarily fit all the time.
Sometimes it's gonna come to the edge of the
screen. Sometimes it hangs over the edge
of the screen.
I don't want it to look perfect.
I'm okay with a little wave and a little bit of
wave and a little bit of difference there.
Then we're gonna take the sauce.
Portion out the right amount of sauce.
Then we add the cheese on.
We're gonna do everything based on chart.
We do our pepperonis based on count.
Sometimes they're folded over a little bit.
Our pizza's all done.
So then we're gonna take it and we place it
onto the conveyor of our oven.
So our ovens are conveyor ovens but they're
called impinger ovens.
So the heat source is actually in the back
of the oven itself.
It super heats air and uses
big fans to blow the air out over the
top of the pizza.
To the top of the pizza and the
bottom of the pizza itself.
That's really important, right?
Cuz if we were to ever re-heat anything, we can't
because of health code.
If we reheated anything, that hot air on the top,
all it's gonna do is burn.
- [Eric] And you guys have no microwaves?
- You can't find a microwave in
any Chuck E. Cheese kitchen.
So we're gonna take our pizza out of the oven
We're using our tongs and our spatula to take it
out of the oven itself.
We have a pizza chart up at the top that shows
what our standard cut amounts would be.
For a large, it's 12 slices.
Extra-large is 16 slices.
But when I'm in the heat of the moment,
I've got 50 pizzas coming in and out of that oven
and I'm cutting through using that rocker knife
from the front to the back, sometimes those
pizzas are gonna be a little uneven.
I'm not getting a protractor in there to try and
cut those pieces and make sure that they're at a
perfect 22 degree angle for every single slice
that's coming out. I don't have time for that.
- And when you guys transfer it, does it
kind of shift?
- That's the key, right? That's the moment.
So we're putting them onto these cool touch trays.
A lot of place like you go to a to-go box and
they'll slide it in to the to-go box whole
and then cut it in the to-go box.
That's not how we do. We cut it on our
actual pizza peel itself, cut it through and
then transfer it onto that board.
Well, that process; that motion, is gonna to
move some stuff around. Stuff's gonna jostle.
So some of those pieces are gonna slide up
and some of those pieces are
gonna slide back down.
I have a convenience, we take a plastic knife
and we slide it underneath one of the
slices of pizza to make it nice and easy.
As that slice gets picked up, it's gonna move
that around a little bit. It might move some
of the adjacent slices next to it.
Just and we can use that to help carry
the pizza to the tables as well.
- [Eric] And Shane was also talking about how
some of the pizzas and slices looked like they
were glued together with cheese. Basically, why
does that look happen?
- [Micah] So, our cheese is 100% mozzarella
cheese. So, there's not starches,
there's no binders.
There's no any kind of other chemicals.
It is literally milk. And that's it.
It's just cheese. That cheese is still at its
melting point at that point.
When we pull it out of that 500 degree oven, that
cheese is still above it's melting point.
So if I choose and I cut it and move it around,
that cheese still has the ability to melt.
- One of the things Shane mentioned in his video
was the pepperoni slices
Is there an explanation for that?
- Yes. If we pull up the actual slice itself,
you'll see that pepperoni that's kind of
slid down onto the side.
It still the whole thing.
It just happens to be that that's just the
way it gets cut.
- Alright, so, now I know the entire process.
We've made the pizza together.
Can we taste test it?
Cuz ultimately all that matters is how it tastes
- Darn right. I love our pizza.
- Let's try some pizza.
Thank you for doing all this today. This is our
little pizza date now.
- Absolutely, it's my pleasure.
- This is genuinely a good pizza. And I live
in New York. This is really good. I'm gonna
bring it back to the office.
Have a bunch of tasty producers, have a bunch of
my friends taste it.
Just to make sure everyone likes it.
- Awesome.
- But dude, thank you.
- Thanks for comin'.
- This is incredible.
- Anytime.
- Even if you told me that this was eaten and
put back, I would eat the crap out this.
- Some Oregano here.
- [Woman] There's some thought.
- They're giving you some seasonings.