David Tamarkin

You can still do pan pizzas, which I've always considered to be the home friendliest pizza. Yeah. And, you know, you can still do those in a high heat oven, but you can also do super thin crust pizzas and get them truly crisp. And you can even do Neapolitan style pizza, which historically has been almost impossible to achieve at home.

That's it. Goodbye, Italy.

That's it. Goodbye, Italy.

Totally. So the American palate just wants crispier and crispier things. And I think that really speaks to where we are right now with homemaking, with making pizza at home in American kitchens. You were talking about your pizza memories of the 80s. And when I think about pizza in the 90s, I think the innovation there was really in California. We thought about California pizza,

Totally. So the American palate just wants crispier and crispier things. And I think that really speaks to where we are right now with homemaking, with making pizza at home in American kitchens. You were talking about your pizza memories of the 80s. And when I think about pizza in the 90s, I think the innovation there was really in California. We thought about California pizza,

And it was all about what was going on top of the pizza. The idea that you could put creme fraiche and smoked salmon on a pizza was very new and very exciting. God, I remember the first time I had chicken on top of a pizza and it blew my mind. It was wild. Those were wild days with toppings. But now we're sort of past that. I think nobody blinks an eye. You put anything on a pizza, it's all good.

And it was all about what was going on top of the pizza. The idea that you could put creme fraiche and smoked salmon on a pizza was very new and very exciting. God, I remember the first time I had chicken on top of a pizza and it blew my mind. It was wild. Those were wild days with toppings. But now we're sort of past that. I think nobody blinks an eye. You put anything on a pizza, it's all good.

I think we're now back to a place where it's all about the dough. Pizza is... is as much if not more so about the dough because it's just bread. And what distinguishes great pizza is the crust and how it's baked, the mouthfeel of it, how oily is it, how crispy is it, how soft is it. But that's also where the challenge is because it can be hard to nail those different types of crust at home.

I think we're now back to a place where it's all about the dough. Pizza is... is as much if not more so about the dough because it's just bread. And what distinguishes great pizza is the crust and how it's baked, the mouthfeel of it, how oily is it, how crispy is it, how soft is it. But that's also where the challenge is because it can be hard to nail those different types of crust at home.

Right. You see the connection of how treating your dough, how nurturing a dough leads to great pizza. Oh, nurturing.

Right. You see the connection of how treating your dough, how nurturing a dough leads to great pizza. Oh, nurturing.

Isn't that sweet? See, I can be a parent too.

Isn't that sweet? See, I can be a parent too.

That's it. Show's over. I agree with you that the Neapolitan trend is over. And what I think is coming and already here in a lot of places is the rise of the Midwestern style pizza. We're talking about Midwestern tavern style pizza. So as the Midwesterner, Great Lakes tavern style pizza is... has always been a thing.

That's it. Show's over. I agree with you that the Neapolitan trend is over. And what I think is coming and already here in a lot of places is the rise of the Midwestern style pizza. We're talking about Midwestern tavern style pizza. So as the Midwesterner, Great Lakes tavern style pizza is... has always been a thing.

And now the rest of the country is getting hip to it, but it's not just the great lakes tavern style pizza that I think is coming up. It's also the super thin crispy Roman style pizza that's coming up in there. They're not exactly the same, but they're in the same family because they're super thin. You can eat an entire pizza and like still go for more. I know I've done it. Um,

And now the rest of the country is getting hip to it, but it's not just the great lakes tavern style pizza that I think is coming up. It's also the super thin crispy Roman style pizza that's coming up in there. They're not exactly the same, but they're in the same family because they're super thin. You can eat an entire pizza and like still go for more. I know I've done it. Um,

And there's something really just really great about this style of pizza. There's something so light about it. It's almost like eating. It's not like eating a potato chip, but it's not not like eating a potato chip because it's like just that thin and crispy. And it doesn't it doesn't bog you down the same way. And it's like it's just a change of pace for pizza.

And there's something really just really great about this style of pizza. There's something so light about it. It's almost like eating. It's not like eating a potato chip, but it's not not like eating a potato chip because it's like just that thin and crispy. And it doesn't it doesn't bog you down the same way. And it's like it's just a change of pace for pizza.

It's it aligns with your take, Jessica, because I think what we're both saying is that the drippy tip of pizza, like the soupy pizzas are out and pizzas with no dip tips are in.