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Wicked’s Ariana Grande and Jonathan Bailey: The Pizza Interview | NYT Cooking
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“What did you say?”
“O.K., now we play.
Ari, what happened?”
“What did I do?”
[MUSIC PLAYING]
“We should wash our hands first.”
“Oh, very good. Yeah.”
[LAUGHS]
“I love what you’ve done with the space.”
“Oh thank you We did it this morning."
"I have made a pizza before because my family is Italian.
And my mom has a big pizza oven, so I’ve made a few.”
“Are you a bit of a master?
Are you a dough tosser?”
“Well, I didn’t say that.
I said -- are you a dough tosser?”
“Yeah, I am a dough tosser.
I’ve been since a very young age.”
“We have some vegan accoutrement and some
non-vegan.”
“Some dairy and meaty options as well from my side.”
“All of the bases are covered.
This is just an incredible setup that we’ve got here,
thank you to ‘The New York Times.’”
“Yeah, I love to cook.
I just don’t do it often.
When I am cooking, it’s usually a sign that there’s
friends coming around.”
“I love to just roast a whole bunch of vegetables and
play it by ear.
Hi.”
“Hello.”
“This is Mr. Bailey.”
“And this is Ms. Grande.”
“We are here with ‘The New York Times’ to make pizzas.”
“What’s your favorite pizza place?”
“When I first moved to London from Oxford, where I’m from,
there was a pizza place called Pappa Ciccia.”
“Pappa Ciccia.”
“And there was a pizza called The Completer,
which had every ingredient.”
“The Completer?”
“Yeah.”
“Sounds intense.”
“It was intense, but it really got me through some quite
exciting years.”
“Wow.
The Completer.
That’s so scary.”
“That’s what I thought of immediately.
Where’s your favorite pizza, apart from the one you’re
about to make?”
“My family’s favorite Italian restaurant in New York is
La Masseria.
In LA, I enjoy Crossroads because it’s like
a plant-based vegan place.
And they make beautiful pizzas.
Yeah, what’s your pizza game plan?”
“I don’t know.
I just have to not get really excited by everything.”
“I’m kind of simple, so I’m going to have to try to go
outside of my normal comfort zone because there’s so many
beautiful things to use.
O.K., now we can get into the dough.”
[MUSIC PLAYING]
“I don’t know if you’ve seen this technique before.”
“I have my own approach.
And then you do a little mini toss.
It’s like, you go like that.
You know what I mean?”
“Yeah, I know exactly what you mean.”
“I think that’s enough for me.
Wow.”
“Oh, it’s gonna take over trying to take that.”
“No, this is great. This is great.”
“Get some bubbles in there.”
“Yours has some real elasticity.
You want to keep the middle kind of with thinness there.
That’s where it all goes.”
“Just so the pizza knows its limits.”
“Yeah, someone’s got to.”
“Someone’s got to.
You can do it.”
“Yeah.
Is this fresh basil that I can use,
or this for the set dressing?”
“We suggest using it at the end after the pizza comes out,
so that --”
“I’m sorry.
I’m sorry.
Am I allowed to take these over here?
Also set dressing?
Guys, this is also set dressing.”
“Should I do a little stuffed crust?”
“Stuffed crust?
Is what you said?”
“Yeah, I’m going to stuff my crust.”
“Oh, wow.
Very forward.”
“What’s your earliest or fondest memory of food?”
“My nonna’s cooking.”
“Yeah, family cooking.”
“Pasta.”
“My nanny used to make amazing roasts.
And she lived about a seven-minute walk.
And we’d always go around on a Sunday.”
“Cute.
Sunday roast.”
“Yeah.
The cornerstone of the day was dinner.
We would always have breakfast and dinner
together as a family.
I didn’t realize that’s kind of rare, I think.”
“Yeah, we would do Sunday dinners and play cards.
My family would play a game called May I.
We still play it.”
“Good healthy family competition.”
“Yeah.”
“If you were to show each other around your hometowns,
where would you go eat?”
“Well, my hometown, I remember,
got a Asian diner that opened in the ‘90s.
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