Elizabeth Olsen, Miles Teller and Da’Vine Joy Randolph- The Pizza Interview

Mmm. No, that's good. Mmm. A lot of sounds. Have you ever made a pizza before? Yes. Does Boboli count? Growing up, what was your family's pizza order? D'Amori's cheese. Pizza Hut, pan, bacon, pepperoni. Pizza Hut. It's absolutely perfect. Do you like to cook? Yes. Absolutely. So much. Yes. I'm cooking fish all the time. Mmm. And congee. Mmm. I went in a Thai phase as well, cooking-wise. Is this parmesan or pineapple? Pineapple. Absolutely not. Do you have a pizza game plan? I think I'm overwhelmed by seeing kimchi because I want it in my body so badly right now, but I can't quite figure out what that means for the pizza. I know what I'm doing, but I just don't... It's a secret? Yeah. What I like about cooking is when friends or family are coming over, I like to ask them what they want. Sure. Sweet of you. And then make the opposite. I'm Miles Teller. Hi. My name is Devon Joy Randolph. I'm Lizzie Olsen, and we're making pizza with New York Times Cooking. So come on. I want to do my food voice. That's what I was kind of auditioning right there. Why does it sound like that? Because it's just like... We're just cooking together. Oh, so you're pulling like an Ina Whisper. Yeah. Got it. Like an ASMR pizza thing. Ina's a whisperer when she cooks. Miles, are you sure that's enough? I'm waiting for it to come back my way. Okay. Thanks for not reaching. Don't like to get your hands dirty, do you, Devon? I don't like being in the middle. I've got a lot I've got to do over here, so I want to keep it. This is my first time touching this. What's this ingredient? Semolina. Salmonella. Love it. What I don't like about it is when you try and spread it out, it just creates more gaps. Yeah, that's why I'm just kind of dusting. Yeah, I want to dust it. I really like the way this feels. This isn't working out for me. Oh, that feels great. And we don't need to add any more flour to this, correct? Correct. Okay. Sorry, I was just kind of... You're just showing off? Yeah, I think so. This is the part that always stresses me out. Whoa! It's moving quickly. It's kind of a flatbread now. It's very alive. They said you want to see some light through it. Oh, that's true. Oh, sorry. I saw it. I see it. Can we curse on this show? Sometimes. You did five times, so I hope so. When you're cooking, you know. It's on YouTube. You get a little pissed off. What's one of your best, earliest, or fondest memories of food? I didn't know how to say noodles as a kid, so noonas is what we call them. My mother, she would just put butter and Parmesan. That was my favorite thing as a little girl. I used to ask for a kitchen appliance every year for Christmas. I think one of my favorite ones was a milkshake maker. I used to love making milkshakes. Do we have seasonings here at all? Do we have seasonings? Yeah. We've got oregano leaves. We've got red pepper flakes. We've got basil seeds. Do we have garlic powder? We have garlic. I'm going to add a little pesto to my tomato sauce. Do we have a bowl? You're really just imagining things and asking for it. I'm really admiring that right now. I'm just working with what we've got, and it's really overwhelming me. No, you're doing excellent. I don't know why this is stressing me out so much. I'm doing a light oregano dust on my crust, just to add that little something. Just a little something. Yep. I appreciate that. I'm going to take this. Have any of you had to learn a specific cooking skill for an acting role? I did. For holdovers? Yeah, for holdovers. It was something that I asked the director, because I wanted to show that she actually was very talented. I got that when I was watching it. And that it was a career choice, as opposed to being just the help, being real. Learning how to do that in a presentational way, like we're doing now, was a thing that I had to learn. I think I learned how to sharpen a knife on camera, but that was because I was about to stab someone with it. You guys, do either of you make a meatloaf? Yes. That's always a comfort food. Yep. Meatloafs are awesome. So what's in a meatloaf? Just like tomato sauce and meat? On Kelly's side of the family, they do, it's an Italian thing, they'll put raisins in it. Never heard of it. Yeah. That's the best thing. No, I'd never heard of it either. My aunt would do that for Thanksgiving, oh, happy Thanksgiving everyone. Happy Thanksgiving. Our movie comes out on Thanksgiving. My aunt would put a lot of fruit in her stuffing, and we detested it as little kids. Sorry, Aunt Kathy. And we would hide it in tin cans of soda. We would pretend like we were drinking soda, but spit it back out. I love marinara sauce. Yeah, I see. That's my favorite. Whenever you're done. Oh, do you need some? Yep. Okay, beautiful. Just a little. Beautiful. Just a little. Speaking of Thanksgiving, are you guys in charge of making anything that day? I tend to do all of it. Are you putting sardines on there? Anchovies. Do you want sardines? No, I don't want to eat any of that. I don't want to cut myself. It's a tough, tough tin. Do you want me to do it over the sink? It's not possible, is it? I don't know. All things are possible. Back to Thanksgiving, I'm more vibes. Nobody really asks me to cook much, but I'll make drinks and just make sure everyone's having a great time. Too cute. Yeah, that's kind of what I'm doing. I'm more front of house. Actually, were you talking to me if I've made a pizza before? When I was like in fourth grade, I did two camps. One was a cooking camp. You used to really like to cook. I used to want to be a kind of televised chef. Now's your day to shine, buddy. I know. That's why I'm auditioning my- Your new voice. My voice. Which is just like comforting. Hopefully. Hey, Dave. Can you come cook with me? Or not. If you're busy, I'll be here. What are your guys' spice levels? Do we have to try everyone's pizza? Oh, sorry. I'm not going to make you eat it. I just was hoping to make something that if you wanted to eat it, you would be okay with. No, that's it. I'm making a pizza that I- That only you want. Just for yourself. I'm stuffing one corner. It's the surprise corner of the pizza. Have any of you ever worked in the food service industry? Yes. No, I got my real estate license. Really? When? That was my 19-year-old career job. I think I was going to be really bad at doing something with customers, because I have a hard time when people are rude. I don't really like it. I worked in a couple restaurants. I worked at a steakhouse. I worked in like a seafood joint, and they always put the new guys out on the deck, and this was in Florida, so it was like 102 degrees, just slinging tartar sauce. And I made salads for like $8.50 an hour. That's a beautiful color. Thank you. I remember- Is that pesto and sauce? Yeah. Oh, that looks professional. I'm like really thinking about what other colors I can add. That might be heavy on your pie, though. Well, you just worry about yourself. Do we have bell peppers? No, right? We do, right there. Behind. I was looking for a green one. We heard you're a fan of the Times Cooking. I'm a big fan. I kind of look at it like it's scrolling through like an Instagram feed. I used the no-knead bread for a long time. You guys have good one-pot recipes. Those are clutch. I subscribe to the New York Times Cooking app, where you get all the recipes. Let's get cameras, guys. I'm going in. Okay. Oh, s***. How are you doing over there? I'm doing all right. Fudge. It's not going to be the most aesthetically pleasing now, but I'm confident it'll still taste delicious. Why are you standing sideways like that? Because I'm opening up the camera. Oh, it's in that camera. Yeah. Got it. I'm ready. I'm going to go fast. Beautiful. So what is it again? You just shove it in? You just kind of slide it if you'd like to have more. Oh, f***. I don't like this part. Go, go, go. You got it. It gives me anxiety. You got it. Wait. Do you want help? It's going to be like a smoky flavor. How old is it? There's so little in there. That's all you need to get it going. I'm just going to add a little bit, and I'm going to encourage it now. I know we just met, but I think you're wonderful, and you're already the world's most famous version of what you are, so you don't need any more encouragement from me. I'm going to also put in some flour and let you know that you're going to grow, and you're going to be healthy and strong, and you're going to feed so many people that need some good love and nourishment. Beautiful. It's the last little bit. Trust yourself. Understand that you're here to help others and give back. Now we're just going to add a little water to you, because this is what you need. You really got this. This loves you so much. Three, two, one. Great. And then we'll put it in the fridge. Okay. What a condiment section we've got in here. Where have you... Why have you guys been hiding the chili crisp? If you were a food dish, what would you be, and can you answer for each other? Lizzie would be something like, ideally, where she's... The ingredients are, it's fresh, it's nourishing, it's comforting, something cozy and familiar. Like banana bread. So that's funny that you said comfy and cozy. And Devine's would be something like high-low. Delicious but not pretentious and has a nice zest to it. Oh, thank you, Miles. You're welcome. Like an ice cream sundae with really beautiful toppings. Thank you. Now do me. Miles is... Like meatloaf or like... Meatloaf or like a Philly cheesesteak, I guess. You talk a lot about the bread and the Philly cheesesteak. Once you've had it, you'll understand. Devorosa rule. Do I need to put salmonella on my... No, at this point, you don't. Right here? Yeah. Sorry. Lizzie, you have a beautiful risen crust. Yeah. Oh look, you got a little hair on yours. Where? I don't know. What's that thing? Or is that cheese? What is that? Cheese. My hair always gets in my cooking. Oh. Disgusting. And you're all invited. What are you guys in your birth orders? I have two older sisters. I'm really feeling like the little sister right now, the one who like goes and learns how to occupy herself. Don't worry about me, guys. I'll be fine over here. Oh God. Behind. Be careful. God, they're so big. That's a thick pizza, baby. I think we really all did a great job. Oh, thank you. Now for the basil. So in Italy, I learned this trick with the basil. Stop bragging. That you... Oh. That was right in my ear, Miles. It's perfect. Smack it. Do you have little scissors? You're so good at asking for what you need. It's the thing I'm learning the most right now. What is it? Yes, you must, girl. It's about learning how to ask for what you need in life. Remember I told you about that surprise crust? Looking at it, I forgot where it is. So that's why it's a surprise. Can I guess? Am I allowed to finger your pizza? You're already on your way. I make guess with your eyes. Well, I guess with my two fingers. Come on, mother... What'd you say? Well, I love it, but I was calling it a... Don't let the sourdough overdo it. It actually really looks good. Yeah, I want to try everyone's. Can I take one of yours? Yeah. Mmm. Miles. Miles, that's fabulous. Thank you. The onions are really nice. Onions. Are they? I haven't tried it yet. Here. I don't even know what anchovy tastes like. Mmm. Tastes like salt. So cheesy and so good. Thank you. It's so ugly watching people eat. I'm cute when I eat. This is really good. This is really good, Miles. Thanks. Can we say what we like? From each color and the caramelized onions and the cherry tomatoes. Light and bright. The vines. I like that little bit of pesto that she drizzled in there really well with the basil and the broccoli rub. It's nice. And Miles, what I love about yours is it tasted like a classic. Yeah, it's perfect balance with the fat of the bacon to counteract with the saltiness and the fire and the heat of the peppers. Mmm. Oh, he's feeding his wife. What a heart. What a sweetheart. What a heartthrob. The Everman. Miles, Tyler, everyone. Thank you, New York Times, for allowing us to come in here and make some pizza. Be sure to watch Eternity when it comes out November 26th. That's right. Happy Holidays. Is that what you're doing? I'm trying to find this stuff, Corrine. That's it. Isn't that it? That's just bread. Maybe just melt it. Really good.