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