David Tamarkin

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.

When you can hold a slice of pizza and it's as stiff as cardboard, you know, or maybe not quite that stiff. I mean, that'd be great. But generally, there's no slope. There's no downward slope. The cheese isn't dripping off. Then you have a no dip tip slice of pizza, which really just means you have a crisp pizza that when you bite into it, it's going to have a little bit of crunch.

When you can hold a slice of pizza and it's as stiff as cardboard, you know, or maybe not quite that stiff. I mean, that'd be great. But generally, there's no slope. There's no downward slope. The cheese isn't dripping off. Then you have a no dip tip slice of pizza, which really just means you have a crisp pizza that when you bite into it, it's going to have a little bit of crunch.

Which is a big deal because Dan is really considered one of the leading pizza voices in the country. So if he's saying that no dip tip is in, it's in.

Which is a big deal because Dan is really considered one of the leading pizza voices in the country. So if he's saying that no dip tip is in, it's in.

There's homework in this book. It feels like I'm in school again.

There's homework in this book. It feels like I'm in school again.

I love those pans. Those pans are great. And actually, I love all those tools. In the course of writing the pizza book that we've been working on, we've used every single one of those things and they are all amazing.

I love those pans. Those pans are great. And actually, I love all those tools. In the course of writing the pizza book that we've been working on, we've used every single one of those things and they are all amazing.

If you've ever struggled to stretch your crust or get a good bake on it or get it puffy enough, you know there are a lot of opinions and resources to access for advice. I mean, Reddit alone. Jessica, I don't know if you've been. You said it.

If you've ever struggled to stretch your crust or get a good bake on it or get it puffy enough, you know there are a lot of opinions and resources to access for advice. I mean, Reddit alone. Jessica, I don't know if you've been. You said it.

So we're going to cut through the noise. It's time for Ask the Bakers. Maybe you have a baking question that's stumping you. If so, head to kingarthurbaking.com slash podcast to record a voice message. And we may end up using it on the show. That's kingarthurbaking.com slash podcast.

So we're going to cut through the noise. It's time for Ask the Bakers. Maybe you have a baking question that's stumping you. If so, head to kingarthurbaking.com slash podcast to record a voice message. And we may end up using it on the show. That's kingarthurbaking.com slash podcast.

You got to experiment, especially with pizza.

You got to experiment, especially with pizza.

I've been waiting for you to give the official term for that soggy center. Oh, I didn't want to. Which is so awful. I know. I know. I don't want you to either, but now I've seen you have to do it.

I've been waiting for you to give the official term for that soggy center. Oh, I didn't want to. Which is so awful. I know. I know. I don't want you to either, but now I've seen you have to do it.

Oh, it's not pleasant, but it's called, but once I say it, I think it'll get in people's heads and they will know to avoid this. When you have a soggy layer of crust right under your cheese and toppings, it's called a gum line.

Oh, it's not pleasant, but it's called, but once I say it, I think it'll get in people's heads and they will know to avoid this. When you have a soggy layer of crust right under your cheese and toppings, it's called a gum line.

A soggy, gross, kind of like a, yeah, a gummy layer. It's really not pleasant and you really want to do everything you can to avoid it. I think all of Jessica's, all of her suggestions are apt. But of course, there's also the other side of the pizza that could be the problem, the underside of it. I mean, what you suggested covers the top of the pizza, but the underside is just as important.