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
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.
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.
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.
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.
I'm sure of it. Yeah. We do have some tips. So what do you do?
Fusing to the peel as it sits.
Yeah, you can save it.
You know, the truth is I never have this problem because I always use the fail safe option. Yeah. Yeah. I'm just that good. No, I'm not going to call it a cheat. It's just I always take the other option, which is instead of dusting my peel with semolina, I just I put my pizza on parchment.
So I after I, you know, have my pizza stretched out and shaped, I transfer it to I put a piece of parchment on my peel and I put my pizza on that top it and then I cut around I cut the the parchment that's exposed off because parchment paper could burn in a 500 degree oven. Yeah. And then you really don't have any problem. There's no sticking there because parchment is going to slide right off.
And, you know, it's not what the pros do. It's not a pro move, but I'm not a pro. I'm just I'm just a lowly home baker. And I like I like assurance of parchment paper.
That's what I was thinking. I was like, what's the problem here?
Let's not create more problems for ourselves. I mean, there's enough problems in the world.
Okay.
You're lying. That's not possible. No, it's true. Cheese side down in a frying pan. Face down in a frying pan. What you're making is fondue.
You put a cheese side down and all the cheese melts on the pan.
Oh, my God.
Showing 1641–1660 of 1,765 · page 83 of 89
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