Finn Wolfhard and Natalia Dyer of Stranger Things' Face a New Foe: Pizza Dough

"After much anticipation, Stranger Things is back for its fifth and final season. The science-fiction horror series, set in the 1980s, follows a group of kids from the fictional town of Hawkins, Ind., whose lives are upended when a boy mysteriously disappears and a telekinetic girl named Eleven appears. Finn Wolfhard and Natalia Dyer play Mike and Nancy Wheeler, siblings drawn into the otherworldly mysteries surrounding Hawkins. The final episode airs on Dec. 31."

"FINN WOLFHARD We talked about doing many pizza nights, when we shot the last season of Stranger Things, and then never did it and always ended up maybe spending an hour and a half trying to figure out what we were going to end up ordering. NATALIA DYER Yeah, that's usually how it goes. WOLFHARD But then there were great times when you cooked and Charlie [Heaton] cooked. DYER Cooking was fun."

"WOLFHARD I love cooking. I don't do it enough. I love cooking Asian cuisine. DYER You had that fun dinner party. He cooked for a bunch of us. WOLFHARD I had a little dinner party where I cooked Japanese hot pot. It was way too salty. DYER It was so cute. I liked it! WOLFHARD I was dehydrated for a few days afterward. Oh, I did kimchi stew recently. That was actually good. With pork belly. Super easy."

Stranger Things returns for its fifth and final season, set in the 1980s and centered on kids in Hawkins, Ind., including a telekinetic girl named Eleven whose arrival follows a mysterious disappearance. Finn Wolfhard and Natalia Dyer portray Mike and Nancy Wheeler, siblings entangled in otherworldly mysteries; the final episode airs on Dec. 31. The actors attempt pizza making and recall past pizza nights that never materialized while sharing cooking experiences and mishaps. Wolfhard describes cooking Asian dishes, a too-salty Japanese hot pot, and a successful kimchi stew with pork belly, while Dyer recalls enjoying those meals. Both note that pizza feels simple but intimidating and that cooking can be easy to mess up.

Read at cooking.nytimes.com