Really Dough

It's one of the oldest debates. Is Chicago deep dish really a pizza? Some call it a casserole or even an abomination. Jon Stewart once attacked the pizza on national television, claiming, "This is tomato soup in a bread bowl." Will Mark call it a pizza?

There are dozens of pizza shops in the city of Hoboken. But only one has dared to do what few have done before: top a pizza with raw fish. Traditional Hawaiian poke no less. Scott and Mark are dipping their toes into the world of poke pizza.

Mark Iacono has particular rules on what makes a pizza. Sauce, cheese, and dough. That’s it. So, where do pizzas with vegan cheese and vegan sausage fit into the equation? Scott stops by Paulie Gee’s to pick up a vegan Sicilian pizza for Mark to taste.

Cauliflower-crust has become the go-to low-carb and gluten-free alternative to standard pizza dough. But does this pizza dough alternative fit within Mark Iacono’s rigid pizza rules of sauce, cheese, and dough?

When Scott heard about a pizza made from a kimchi batter, his second thought after “Woah! I’ve got to try that!” was, “I should share a slice of that with Mark.” But where does this kimchi pizza fit within Mark Iacono’s rigid pizza rules?

Scott has a pretty broad definition of what pizza is. But one of his big rules is that the dough needs to be topped before it is baked to be classified as a pizza. Anything else is just a flatbread. So, where does wood-fired pizza fit into the equation?

Mark Iacono is well known for his crispy pizza at his famed Brooklyn pizzeria. But few people know that he also makes some very tasty meatballs. And even fewer people know you can order the meatballs on pizza.

On the season finale of “Really Dough?” Mark leaves Brooklyn! Mark and Scott hop into Scott’s pizza-mobile and head out on the road to Hoboken, New Jersey, to check out an extremely expensive pizza made specially for them at Tony Boloney’s.