Jessica Badalana
speaker
1,485 appearances
10 recordings
2 series
first heard Apr 2025
last heard 5 Jun
Jessica Badalana’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 — 6 in all, peaking in Jun 2026 with 2.
Appearances
Totally. I mean, or like the basement sleepovers where we scarf down slices of takeout pizza. Like I think that pizza is one of it's one of our first foods. And thus we have a lot of strong associations with it. And pizza, I feel like it sort of grows with us. You start off with these after school slices or the sleepover pizzas or the bucket pizzas.
But before you know it, we're like dropping $25 on a Neapolitan pie in a moody restaurant drinking natural wine out of a mason jar. Yeah. And even when it's bad, you know, it's still kind of good. But lately, I think it's gotten very, very good.
Well, you know, I have thoughts about this. I mean, Neapolitan pizza's over, David. It's over.
I mean, of course, I'm exaggerating. Neapolitan pizza is one of the greatest pizza styles in the world, and it's not going away. But for a long time, home bakers were solely trying to crack the code on making that style of pizza at home. And now I think they're broadening their scope to include other styles they're excited about, including thin crust pizzas. Americans love crispy things.
So it's not surprising to me that we've come back around to crispy pizza.
It's sort of interesting to me to think about during the pandemic, we saw this huge bread baking renaissance. People were making sourdough at home. And I think it was like around that same time, you know, when people were stuck at home that everyone got these pizza ovens, right?
Like they weren't going so they could justify spending the money on a home pizza oven because they weren't going out as much. And then I so I think those two things sort of like rose at the same time. It was like people were making bread. Mm hmm. They were thinking about how dough is made. Then they got these pizza ovens. And now you sort of see this overlay of like, okay, what is pizza?
It's great bread with stuff on top.
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.
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.
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.
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?
So like a sheet pan is not going to cut the mustard here.
That's just making you mad. Not even close.
15 minutes. You guys are very civilized. Your children are much better behaved than mine. I'm like 35 seconds to eat it.
This is key, I think.
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