David Tamarkin

The American palate just wants crispier and crispier things, and I think that really speaks to where we are right now with home baking, with making pizza at home in American kitchens. A lot of opinions and plenty of tips and tricks.

Pizza 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?

Pizza 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?

Where do I begin? I mean, I have so many thoughts about this. I think we can check off the easy answers first. So first of all, yes, the type of chocolate, the form of chocolate you use does matter. Along the way, we break bread with the best bakers, historians, and restauranteurs in America. And we always get their expert advice.

Where do I begin? I mean, I have so many thoughts about this. I think we can check off the easy answers first. So first of all, yes, the type of chocolate, the form of chocolate you use does matter. Along the way, we break bread with the best bakers, historians, and restauranteurs in America. And we always get their expert advice.

Our own Amber Eisler, King Arthur's Director of Baking Education.

Our own Amber Eisler, King Arthur's Director of Baking Education.

Food anthropologist, podcaster, historian, and writer Deborah Friedman.

Food anthropologist, podcaster, historian, and writer Deborah Friedman.

Available April 28th wherever you listen. Subscribe now so you won't miss an episode.

Available April 28th wherever you listen. Subscribe now so you won't miss an episode.

And until then, please people, remember to follow the recipe.

And until then, please people, remember to follow the recipe.