David Tamarkin

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.

And this is where a baking steel or baking stone is an absolute game changer when it comes to making pizza. It gives you that heat on the bottom that transfers immediately to the bottom of your crust and gets it crispy and cooks it through. Without it, you have problems.

And this is where a baking steel or baking stone is an absolute game changer when it comes to making pizza. It gives you that heat on the bottom that transfers immediately to the bottom of your crust and gets it crispy and cooks it through. Without it, you have problems.

Yeah. So a baking steel and baking stone is just a slab of material and a baking steel is made out of steel. A baking stone is usually clay. Both are great. I prefer steel personally. It gets a little hotter, but either is great. And what you do is you put this material in your oven and you preheat your oven. Our rule of thumb when making pizza is that you preheat 45 minutes to an hour.

Yeah. So a baking steel and baking stone is just a slab of material and a baking steel is made out of steel. A baking stone is usually clay. Both are great. I prefer steel personally. It gets a little hotter, but either is great. And what you do is you put this material in your oven and you preheat your oven. Our rule of thumb when making pizza is that you preheat 45 minutes to an hour.

And in that time, by the way, you could also prep some of the ingredients. Like Jessica was saying, you could put some vegetables in there to roast them and get them all softened, charred, and release some of that water. But you heat up your pizza stone for 45 minutes to an hour, get it ripping hot. If you have an infrared thermometer, this is a great place to use it.

And in that time, by the way, you could also prep some of the ingredients. Like Jessica was saying, you could put some vegetables in there to roast them and get them all softened, charred, and release some of that water. But you heat up your pizza stone for 45 minutes to an hour, get it ripping hot. If you have an infrared thermometer, this is a great place to use it.

You want to look for a pizza stone that's about 500 degrees. And then you slide your pizza on top of it. You can put the pizza right on top of it. You can have a layer of parchment in between. Or you can use one of those pizza pans that I know you love, Jessica.

You want to look for a pizza stone that's about 500 degrees. And then you slide your pizza on top of it. You can put the pizza right on top of it. You can have a layer of parchment in between. Or you can use one of those pizza pans that I know you love, Jessica.

Yeah. You know, she was talking about, you know, trying out different positions in her oven. I don't know if she was talking about trying out different positions during the same bake, but that is a very good tactic. You know, what you're saying to start in the middle of your oven on a pizza stone and steel and then moving it up.

Yeah. You know, she was talking about, you know, trying out different positions in her oven. I don't know if she was talking about trying out different positions during the same bake, but that is a very good tactic. You know, what you're saying to start in the middle of your oven on a pizza stone and steel and then moving it up.

You know, starting at the bottom of your oven where the heat source is getting to crisp and then moving it up to the broiler where you get the top heat. You really this is why our colleague Martin Phillip always says baking pizza is really like cooking because you really have it's very active. You have to be there the same way that you tend to skillet of onions when you're like sautéing them.

You know, starting at the bottom of your oven where the heat source is getting to crisp and then moving it up to the broiler where you get the top heat. You really this is why our colleague Martin Phillip always says baking pizza is really like cooking because you really have it's very active. You have to be there the same way that you tend to skillet of onions when you're like sautéing them.

You've got to tend to your pizza and move it around to get the right heat at the right time.

You've got to tend to your pizza and move it around to get the right heat at the right time.

Curse of the amoeba pizza. That is amazing. Yeah. Yeah. I can't wait for that movie to come out. Yeah.

Curse of the amoeba pizza. That is amazing. Yeah. Yeah. I can't wait for that movie to come out. Yeah.

Happens all the time. Yeah. Even it happens to the best of us.

Happens all the time. Yeah. Even it happens to the best of us.

I'm sure of it. Yeah. We do have some tips. So what do you do?