- It looks like pizza.
It acts like pizza.
It's pizza.
- So you came up with this whole thing.
- I did.
- Are you a pizza nerd?
Are you one of us?
I'm Scott, and I eat all kinds of pizza.
But my friend Mark, he's a pizza purist.
So we're trying the craziest concoctions
claiming to be pizza.
But are they "Really Dough?"
Oh.
- There's a hole in the pizza.
- Tell me you don't want to stick your face
in the middle of every pizza that comes out of this oven.
- Yes, I do.
- OK, do you do that?
- You wanna eat? - Are you kidding?
No, not yet.
Whoa!
You gotta wait.
- Nah, I like it hot out of the oven.
- Nah, you're gonna burn your mouth.
- No, I'm not gonna burn my mouth.
- You're gonna burn your mouth.
It's gotta be 180 degrees.
- No, more than that.
No, you do not have a--
- I always bring an infrared thermometer everywhere I go.
Oh, hotter than that.
You're right, 189.
That's no joke.
- No, it's not.
- I burn my mouth when the pizza is like, 175-- stop!
- What do you like to eat it at?
- 165. - 16--
All right, you know, I'm gonna wait 'til 165.
- Wouldn't the world be a better place
if you could have pizzas that were guaranteed
to not burn your mouth?
- Yup.
- You know, there's a place in Hoboken,
that's got a pizza that I know
is not going to burn your mouth.
- Why wouldn't it burn my mouth?
- Let's just say that it's a pizza
that's meant to be served cold.
- Nah, I don't like cold pizza.
- Well, you might change your tune with this
'cause this is not a traditional pizza,
and you know that I'm not a traditional guy.
You want me to go grab it for you?
- Go grab one.
- OK, I hope it doesn't cool off too much
when I'm on my way--
- You want a slice? - It's OK if it does.
Why do you think I'm still here?
Just chatting with you for fun?
This is good. - Cheers.
- Now, let's see, you go first, see if you burn your mouth.
Is it safe?
- Safe.
- Cool.
- It's not safe.
- Hey, are you Brandon?
- Hey, Scott, how's it going?
- Hey, it's going great, man.
I have walked past your place so many times.
And I've seen a little sign in the window
that said, "poke pizza."
- Yup.
- Poke pizza.
- Yup.
- Poke pizza.
- Yup.
- It's poke in pizza form?
- So basically we put the poke
on top of a rice patty with seaweed.
So it looks like pizza, but it has poke on top.
- I don't know if I'm emotionally ready for this.
- Let me make you a pie.
Take a seat and I'll bring it right over.
- Sounds like a plan.
- Awesome. - Thank you, sir.
- Awesome.
- I have been waiting for my chance
to eat this poke pizza for months.
But I have to admit, I'm a little worried.
I mean, it goes against a lot of Mark's rules.
- Pizza dough, flour, water, yeast, nothing else.
Pizza should look as good as it tastes.
Pizza should be eaten with your hands,
never a fork and knife.
Pizza must be eaten hot out of the oven.
- I just hope Mark-e likes poke.
- So we're gonna put together the poke pizza.
We're gonna start here.
This is the rice printing machine.
It's gonna get your base for the poke pizza.
The rolls are gonna be the crust,
like stuffed crust slices.
And then we create our different poke options.
This one is a spicy salmon.
And each of these, we have different types
of proteins, mix-ins, toppings.
We mix it together and we create custom slices.
We got spicy shrimp, Gochujang chicken,
sweet and spicy crab, spicy tuna,
and sweet and spicy shrimp.
I learned all this in Hawaii from Nakoa Pabre,
the owner of Umekes.
He's my poke teacher.
He's very traditional so he found this to be fusion-y,
which I wasn't necessarily upset about,
but I like to have the approval from the master, you know?
This is almost done.
We're gonna put the toppings on.
This is sweet drizzle.
We got some spicy sauces.
Anything spicy gets the sweet sauce.
Anything that's mild, we give it a spicy sauce.
This is a crispy garlic.
We're gonna add that.
And then furikake,
which is a very traditional Hawaiian seasoning.
It's seaweed flakes, salt, pepper,
a little bit of sugar in there too.
Final step, nice clump of seaweed right on top.
All right, this is the final poke pizza.
I'm gonna bring this out to Scott and see what he thinks.
- Oh!
This looks like a party.
- Oh yeah.
- This is not what I was expecting.
- It's completely different when you see it, right?
- It's a hexagonal pizza.
- Yes, yes.
- That's special.
- To make the pizza more... pizza-esque,
we wanted to add a crust-component.
And we found that the best way
to do that was to actually roll a sushi roll,
not cut the sushi roll,
and apply it to the top of the slice.
- Oh, so this is a separate element?
- It's a separate element to give it the full pizza effect.
- Interesting, wow!
Do you have a favorite of all these?
- I like the spicy, so right here
you have a spicy and sweet Kani crab.
This over here is a spicy salmon, spicy shrimp.
This is a Korean style chicken.
We have a sweet and spicy shrimp,
and this is our spicy tuna.
- Wow.
- Which one are you gonna try?
- I'm thinking about going for the salmon.
Do people pick it up and eat it like a normal slice?
- So they try to.
I mean, I like to-- - Oh my God, I'm so nervous.
- I like to do the fold so.
- Oh.
- So I pick it up like that, you see nothing's fell off yet.
- Yeah.
- And then I'm gonna do a little fold here.
And I'm gonna go in like that for the bite, all right?
- Whoa.
- That's the most popular way to eat it, just kinda go in.
You can also rip the crust off and you can kinda eat that.
And plenty of people actually ask me for sauce
with this on the side so they can like, kinda dip them.
- Oh, they dip it
in poke sauce. - They dip it,
yes, exactly.
Yeah, I mean, sometimes you gotta rip the crust off,
dip it in some ranch, that's kind of the same concept here.
- That's-- wait!
Do you have a poke pizza box?
- Yeah, we do not have a branded box,
but we use a basic pizza box. - OK.
We gotta get you the box.
- We gotta get that, yeah.
- There are hexagonal pizza boxes.
- Really?
- In Brazil.
- I need to order those.
- Don't worry, I know some pizza box people.
- Awesome, it's possible.
I am very excited to dig in.
I'm gonna do it your style.
A little slide.
Whoa!
- You got it.
- OK, here it is. Look at this.
- Ready?
- Here we go.
The seaweed on the bottom gives you
the same kind of pull that you get from a New York slice.
- Mm-hmm.
I like to have the approval
from the master, you know?
- You are a pro. - I'm going in.
- You're already, how are you so deep in this?
- I eat these all the time.
- This one is a Korean style spicy chicken?
- Korean chicken. - Hah!
- Like that?
- Dude.
- Like that?
- All right, I gotta work my way through the rest of this.
I'm gonna destroy it.
You mind making me a fresh pie for Mark?
- No problem, no problem.
- Awesome.
But best part of this,
is I don't have to worry about it
cooling off on the way home.
- No, not at all.
And make sure Mark definitely gets to try that
'cause that's special for him.
- You're saying, I shouldn't eat it on the way home.
- No, don't, I know you like it.
I can see you like it.
But save that whole pie for Mark.
- Dude, thanks a whole lot.
- Oh, anytime.
- I gotta roll.
- Aloha.
- All right, Mark, here it is before it gets any colder.
- What you bring me, Scott?
- I told you,
I was gonna bring you a pizza guaranteed
to not burn the roof of your mouth.
- What is that?
- You don't know, are you serious?
It's a poke pizza.
Boom.
We got spicy salmon.
We got a spicy shrimp.
And this one is a Korean chicken.
I know this looks insane.
- It looks amazing.
- That was, at least convincing.
- No, I really wanna eat this.
I hope my chopstick game is on today.
- We'll find out.
What are you doing?
- What do you mean?
- You know, like a slice of pizza.
One of your rules is something about,
you can't use a fork and knife to eat pizza.
- I didn't say it was a pizza.
- Oh, OK, fine.
I'm just gonna--
- So throw this on top?
- Yeah.
I mean, I am. I like it; I love the crunch.
Grab a slice.
You gotta support it from the base.
And then, look, I'm just gonna pick it up,
I'm gonna fold it up, boom.
- That's insane.
- Right?
C'mon, first question.
Did you burn the roof of your mouth?
- No.
- So, I've succeeded.
- In what?
- In bringing you a pizza that won't burn
the roof of your mouth.
- You brought me something that didn't burn my mouth.
- OK, well, let's walk through this real quickly, though.
So this has a crust.
- No, it doesn't.
- Well, it has a base.
And the base has an outer color --
a darker color -- with an inner crumb, that's lighter.
- It's two totally different components.
- OK.
- It's seaweed and it's rice.
- True, but when they come together--
- Wait, you just agreed.
- Well, yeah, because you made a good point.
- OK.
- Obviously, it's not standard.
But you gotta give them credit, right?
It looks great, tastes great.
Super inventive.
- Super creative.
- Why don't you go for the tuna?
'Cause that one, he says it's the most popular.
- Wait, which one did you take?
- This one.
- But what if I wanted to try that?
- So I would-- - You bit into it.
- Yeah, but I bit in the front of it.
You can bite in the side of it. - No.
I don't have the cooties.
- You want me to cut it in half
so you could have the other half?
- I would love that.
- Yeah, I'm sure you would.
- So you're using a pizza slicer on it.
- Yes.
- Does that not make this a pizza?
- I don't know 'cause it's not cutting it.
You see, Scott, this is not pizza.
- Hold on.
You're welcome.
OK.
- Ask me if it's a pizza.
- Is it pizza?
- Not a pizza.
- There we have it.
Delicious, creative, inventive, potentially trendsetting,
but not a pizza.
- It's hot now,
it's burning my mouth. - No, it's not.
- It has some spices on it.
Yeah. - You can't handle spice?
- No, but you said it wouldn't burn my mouth.
- Oh yeah, out of temperature, it's not burning your mouth.
- No, there's some wasabi in there.
I'm very sensitive to wasabi.
- You're very sensitive in general.
- That's not true.
- What about-- you ever eat this double-stacked?
"Saturday Night Fever" style.
- "Saturday Night Fever" style?
- That would be funny, right?
- It really would.
I would like to see you go for it.
- Which one?
That and that?
- Yeah.
Saturday night sushi.
- Tony-style, oh my God.
Double-stacked, dude.
Double-stacked, here we go. - You're doing it.
"Saturday Night Fever" style.
Oh my God, you're ready for it?
- I don't know if you're gonna even make it.
- Yeah, I'm gonna do it.
- Better hurry up.
- This fuels me.
- I can't believe you actually did it.
No, don't do that.
- ♪ You wanna be ♪ - I love the Bee Gees
I just don't love it when you sing it.
- Thanks for watching.
Don't forget to subscribe to Thrillist
and check out our other "Really Dough?" episodes.
Like when we had the deep-dish pizza.
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- Have you ever shared anything? - No.