Donny Enriquez | Chef Donny
Category
đ„
SportsTranscript
00:00What's up guys? Today we're outside of the kitchen and we're going to look behind the
00:07scenes and see how all the pizzas are made, all their fresh ingredients, the fresh dough.
00:12It's going to be delicious. And today I think we're making Mike's favorite pizza. Let's
00:16go check it out. Hey, Chef Donnie, how you doing? Good. How are you? Good. Welcome to
00:21Mod Pizza. I'm excited to be here. All right. So let me show you around. Is that cool? Yes.
00:25So each restaurant has a unique photo wall. So it's memories of our squad, parts of our
00:31culture. One of my favorite things I love to talk about that was our little sweet Maddie,
00:35who we named our Maddie Cheese Pizza after, is actually in memory of this little girl
00:38who was a big part of our story in Seattle. We do a lot of fundraising for Leukemia Lymphoma
00:43Society in her memory. Oh, I love that. And then you'll run right into our menus. This
00:47helps you really create your own masterpiece at Mod. One of the coolest things about Mod
00:51is that we have unlimited toppings for one price. Really? You can load up any of our
00:5640 plus toppings, as much protein, as much veggies, as much anything as you want. And
01:01we actually build it for you right there on our make line. That's incredible. Unlimited
01:04toppings is crazy because usually you get a pizza and I put pepperoni on it, maybe sausage,
01:09and the price has just doubled instantly. So the fact that you can get unlimited toppings,
01:14no extra charge, is a pretty unique and incredible thing. I'd say so. And then today we're going
01:18to make Mike's favorite pizza. So we have something pretty cool we're going to make,
01:21which is actually part of our partnership with Mike's Hot Honey, which goes way back.
01:25This is actually Mike Kurtz's, the founder of Mike's Hot Honey's favorite pizza. Wow.
01:29All right. I have high hopes, Sam, because I love Mike's Hot Honey and I love pizza.
01:33So this is Mike's favorite. This can't be bad. This is going to be really good. All
01:36right. Well, let me show you where you're going to be building this thing. So this is
01:38our make line. There's those 40 plus ingredients. You can see everything that's possible. Wow.
01:44And you actually build it with our squad member right here. Okay, chef, I'm going to introduce
01:49you to Love. She's one of our GM's here in Chicagoland. Hi, Donnie. Nice to meet you.
01:54She's going to teach you how to build Mike's favorite pizza. Perfect. Let's get going.
01:57I can't wait. So first off, we're going to go ahead and press our dough. Let's do it.
02:01First thing you want to do is temperature your dough. It should be between 50 and 60
02:06degrees. Oh, look at that. We have a thermometer. We're getting real scientific. We're at 58,
02:12so we're perfect. So we'll go ahead and grab our scraper and start putting some dough in
02:17our flour bit. So you just want to make sure that we're lightly dusting the dough. Okay.
02:21Just so I have nothing to stick in there. Yep. And just plop it right in. Boom. Just
02:26like that. Perfect. And do you guys have a gluten free option? Say someone doesn't want
02:29to have the flour, what do they do? Yeah, we have a gluten free option. We do refer
02:33it to as gluten friendly, just since it all does go in the same oven. We also have a cauliflower
02:39gluten friendly option as well. Nice cauliflower crust. I'm going to stick with the traditional
02:43today. I think it tastes a little better, but if you like the cauliflower, go for it.
02:47And then once we have that all dusted, we're just going to put it right in the middle of
02:51our dough press. And then we'll use two fingers to pull it down and it will stop automatically.
02:58Look at that. And you have a perfect little pizza right there. Perfect. And just pull
03:03it onto our screen. All right. That seems pretty straightforward. I think I got this.
03:07We're going center and then we're going screen down. Oh, I messed it up. You have to hold it?
03:14Yes. I spoke too soon. There we go. Now I grab a screen here. Uh oh. It does take some
03:28getting used to. A little bit. Let's see if I got the shape back. Look, look, look, look.
03:32Dang. We're good. That's perfect. So now that we have our dough pressed out, we're
03:37just going to move over to the make line and get to building. We're going to go ahead and
03:41start off with docking our dough. So we'll just go ahead and do that. Perfect. We're
03:46going to start off with our signature tomato sauce. We do have other sauces if you want
03:51more of a kick. Okay. But the mics are going traditional. Yes. We'll do the signature tomato
03:56sauce. You'll just do a label like that. Yep. Okay. And put it right in the middle and then
04:01do a swirl. How are we looking? A little bit more? Yeah. You want about like a thumbnail.
04:07A thumbnail. Oh, okay. So next up we have our mozzarella. You'll just do an even spoodle. Oh,
04:13a spoodle. Yeah. I like that word. And then what? You'll shake it off so it's completely level.
04:19Completely level. Perfect. Then you'll plop it into your hand over the pizza. Over the pizza.
04:24Perfect. Break it up into two and then you'll distribute it from the outside in. Outside in.
04:30I'd start on the inside. Whoops. Outside in. Okay. I think that looks good. Looking good. So
04:38next up we have our whole milk ricotta. We'll just take a scoop and we're going to put little
04:43dollops of six all around the pizza. So each slice has a dollop of ricotta. There you go.
04:53All right. Six little dollops. I'm going to move this one here. This is high pressure. I think
05:01there's no line. It's a good thing we're closed right now because otherwise the line would be
05:05going like this. So then next we have our aged parmesan. We do have a shaker. This is my favorite.
05:11I love a little parmesan. I think every pizza needs at least a little parmesan. I agree. Okay.
05:18I did a little extra but that looks good. You can always do extra. So next up we have our meat.
05:23We have the spicy chicken sausage that you use. It'll be a three finger pinch and you'll just
05:28distribute it across the entire pizza. Does that look right? You can do like a little more. A little
05:33more? Yeah. I used all five fingers but I think I got the same. So the same thought with the
05:40mozzarella. You want to work from the outside in. Got it. All right. All right. And then the last
05:45topping that we're going to put on before it goes into the oven will be our pickled jalapenos.
05:49Okay. Now I can tell Mike likes a little bit of spice because he's got the spicy chicken sausage
05:54and then hot honey. I'm assuming it goes on at the end. Yeah. As soon as we're done cooking it,
05:59we'll do a zigzag of Mike's hot honey. Great. Beautiful. Ready for the oven? Yeah. Let's do
06:04it. Perfect. So now that our pizza is done, just like a normal chef, we're going to pass it off
06:08to the person on oven, which would be Roxanna. Okay, Roxanna, now it's oven time. Yes. Thank
06:12you, chef. What is the plan? So we're going to cook our pizza in our Earthstone oven. Our oven
06:19reaches up to 700 degrees in temperature. You can tell. You can feel it, right? It's hot. You stand here all day.
06:25It's a hot oven. This is a good one right here. So what we're going to do is we're going to slide
06:29our pizza right here to the side. We just slide it up. Okay. We're going to use this tool to push
06:35in the pizza into the oven. Okay. We put it underneath our pizza and we just slide it inside
06:41the oven. Okay. This only should take about two minutes to cook. Fast. Fast. Really fast. It's
06:48made on demand, so it has to be fast. Okay. And how many pizzas can you get in here at once? So at once
06:54we can fit only 12 pizzas. 12 is a lot. 12 pizzas, yes. So we are constantly rotating the pizza, right?
07:00Yep. And we use this special tool right here next to you called a poker to poke down all the bubbles.
07:06Okay. And you're just rotating to get an even cook. Yeah, we're rotating to get an even cook. So we want
07:11to pop those bubbles. Okay. Yep. Bad day to be a bubble. That's for sure. Let's check our crust. Is it
07:17golden? That looks beautiful. You think that looks beautiful? I think so too. Let's check the bottom part.
07:22Lift it up a little. That looks perfect. So that one is ready to come out of the oven. And what's
07:27next? What's the next station? So next station will be our expo. Expo. And we go right to there. Yes.
07:33I'm sure we yell hot. Here we go. Hot coming in. Boom. Right in the expo. So now we're going to expo
07:38this pizza and get it ready for our Uber Eats pickup. So you're going to take that paddle and
07:43put it in our box. Okay. I'm going right in the box here.
07:49And then we're going to take our black cutter
07:53and then you're going to cut it into six pieces. So my best advice is to go straight down and then
07:58two from each side. Straight down, two from each side. Okay. I'll find a way to mess it up, but I
08:03think I got this. Straight down. Two from each side. Yep. Right there. And then flip.
08:13Look at that guys. I did it. Perfect. Perfect. Six even slices. They're even. Don't zoom in.
08:18They're even. And then of course it's Mike's favorite pizza. So we're going to put some
08:23Mike's hot honey on there. Okay. Grab either of those bottles and then you're going to do six
08:27zigzags one way and then you're going to make an M the other way. Six and an M. Okay. Yep.
08:33All right. And then rotate. Rotate. And then put an M. For Mike? Yep. Look at that. Perfect. I love
08:41this. This is looking fantastic. We box it up and it's ready to go. It's ready to go. This is going
08:46for our Uber Eats delivery right now and I just need to box it up. Beautiful. Perfect. Order up.
08:56All right. Let's check it out. Not bad, right? Oh, that's beautiful. You think so? So are you
09:00going to join the Mod Squad? You think I got a spot on the squad? Come join us. All right. I'll
09:04be back. I'll be back. Thank you so much, Lindsay. This was a great day. And now I have this fantastic
09:08pizza, which you guys can also get. You can get an exclusive on Uber Eats for 50% off Mike's
09:13favorite pizza. 50% off? Yeah. Oh my God. You can have this for a half off in the comfort of your
09:18own home. Yeah. All through Uber Eats. That's fantastic. Well, can I take this one with me?
09:23Yeah. It's yours. It's yours. You earned it. Okay. Thank you very much. That was so much fun.