Jessica Badalana

It's great bread with stuff on top.

It's great bread with stuff on top.

That's nice.

That's nice.

I would love to hear from you, like what you think is happening pizza-wise right now. Or if you're just, you know, I mean, maybe you just totally agree with me and there's nothing more to discuss.

I would love to hear from you, like what you think is happening pizza-wise right now. Or if you're just, you know, I mean, maybe you just totally agree with me and there's nothing more to discuss.

No dip tips. I love that. So that's just like when you're holding up a slice about to cram it in your mouth rather than the tip of the slice dripping down and staining your shirt. Happened to me many times. You know, it stays stiff and solid. So when you bite into it, you're just like, yeah, just crunching in.

No dip tips. I love that. So that's just like when you're holding up a slice about to cram it in your mouth rather than the tip of the slice dripping down and staining your shirt. Happened to me many times. You know, it stays stiff and solid. So when you bite into it, you're just like, yeah, just crunching in.

Yeah, and I think, well, I'm always excited to be talking about pizza, but today I'm also excited because we have an actual expert to talk to. Dan Richer from Raza Pizzeria in New Jersey. And Dan is also a proponent of the no dip tip.

Yeah, and I think, well, I'm always excited to be talking about pizza, but today I'm also excited because we have an actual expert to talk to. Dan Richer from Raza Pizzeria in New Jersey. And Dan is also a proponent of the no dip tip.

It's in. And there is no one more detail-oriented about making pizza at home than Dan. He wrote the New York Times bestseller, The Joy of Pizza. And that book delves so deeply into every aspect. I mean, there are graphs, there are charts. There's homework.

It's in. And there is no one more detail-oriented about making pizza at home than Dan. He wrote the New York Times bestseller, The Joy of Pizza. And that book delves so deeply into every aspect. I mean, there are graphs, there are charts. There's homework.

Dan, thank you so much for joining us.

Dan, thank you so much for joining us.

I think one of the pain points for a lot of people baking at home is figuring out how to make their home oven behave the way a pizza oven behaves. And I'd love to hear what you think is the best kind of home oven setup.

I think one of the pain points for a lot of people baking at home is figuring out how to make their home oven behave the way a pizza oven behaves. And I'd love to hear what you think is the best kind of home oven setup.

You know, you talk about this in the book, like what are you doing to your oven specifically? Like you mentioned a sort of double threat of fire brick, baking steel, baking stone. Will you describe that sort of like oven hack for us?

You know, you talk about this in the book, like what are you doing to your oven specifically? Like you mentioned a sort of double threat of fire brick, baking steel, baking stone. Will you describe that sort of like oven hack for us?

So like a sheet pan is not going to cut the mustard here.

So like a sheet pan is not going to cut the mustard here.