David Tamarkin
speaker
1,765 appearances
15 recordings
2 series
first heard Apr 2025
last heard 5d ago
David Tamarkin’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 9 in all, peaking in May 2026 with 3.
Appearances
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Showing 1621–1640 of 1,765 · page 82 of 89
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