The two stars of the movie “Materialists,” visited The New York Times Cooking studio to make pizzas and talk love triangles.
Chris Evans and Dakota Johnson of ”Materialists.”Taylor Miller for The New York Times
Welcome to the Pizza Interview, a new series from New York Times Cooking in which we interview notable guests with a catch: They have to make pizza.
Dakota Johnson and Chris Evans, two stars of the movie “Materialists,” visited The New York Times Cooking studio last week to make pizzas and talk love triangles. In the film, Ms. Johnson plays a matchmaker torn between her ex-boyfriend, played by Mr. Evans, and a charming millionaire played by Pedro Pascal.
Read below for excerpts from the outtakes, which have been edited and condensed.
Have you ever made a pizza before?
Chris Evans: No, I’ve never made pizza.
Dakota Johnson: No.
Evans: That’s not true. I’ve made English muffin pizzas, but I was 12.
Johnson: What? That’s not a thing.
Evans: You know, English muffin pizzas? After school?
Johnson: That’s like a Boston thing.
Have you ever learned a cooking skill for an acting role?
Evans: Can’t you tell? No, I have not. No.
Johnson: I can’t remember.
Do you like to cook?
Johnson: Yes.
Evans: I’m a good helper. I like to chop stuff. My wife is an incredible cook. I do like to clean as she goes. That brings me joy.
What’s your favorite pizza place?
Evans: I’m a big fan of this place called Leone’s in Boston.
Johnson: Of course he’s going to say Boston. That’s so crazy. I’m going to say Arturo’s.
Do you have a favorite pizza chain?
Evans: That’s a tough one. I don’t want to name some because some of the pizza I grew up with were great, and some of them have fallen off.
Johnson: I feel like we should get paid to name pizza chains.
Have you ever been in a real-life love triangle?
Evans: Not one that I knew about! I don’t think so. And if I was, it’s probably because I wasn’t the one chosen.
Johnson: There’s a real-life love triangle between me, Pedro and Chris. But it’s more of a hate triangle.
Evans: Pedro’s just playing hard to get right now.
If Pedro Pascal were a food dish, what would he be and why?
Evans: Does a daiquiri count? He’s fun! He’s colorful and exciting.
Johnson: Flan.
Evans: Flan! Don’t ask what food dish I would be.
Johnson: Actually, you would be flan, and he’s like crème brûlée. He’s crème brûlée because he’s tough on the outside, but then, when you crack in there, he’s just soft little sweetness.
Your characters in “Materialists” both have some dating red flags, what are your real-life green flags?
Johnson: Kindness.
Evans: Kindness. I think if you love animals, that’s really important. Specifically dogs. I like big holiday celebrations. I like making a big deal.
Johnson: You do love Christmas.
Evans: Christmas, Halloween, whatever! I like making an effort and having some fun. Being festive. So yeah, no one too cynical.
Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.
