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
Okay, so I use semolina or cornmeal on my pizza peel. And then I shape my dough most of the way on a floured surface. And when it's most of the way to the size that I want it to be, then I transfer it over to the peel. But then the clock is ticking. Like I'll finish stretching it just to get the size that I want it to be. But then it's like, you got to go.
Like then you need to top it and you need to get in the oven. And then this just recently happened with my brother. He and I were making pizzas together and he got immediately like cracking on forming the second one. So we had one in the oven and then he started to build the second one on the pizza peel. But the one in the oven, you know, it took 10 minutes.
And meanwhile, that dough is sitting on the peel. getting stickier and stickier and stickier.
And, you know, I hear people say like, oh, just check if it's sticking and you can lift up the edge and throw some more semolina or cornmeal under it. Well, good luck to you. Like doing that with a top pizza, I think it's really challenging. But, you know, when inevitably it happens that your pizza rolls in on itself.
I mean, if you discover it's sticking before you get in the oven, like just go calzone, just fold over that dough on itself.
Because calzones are delicious.
Oh, yes.
Solid advice. I think we have one more question. Let's hear it.
I'm about to blow your mind. Okay. So I, my preferred, well, first of all, there's nothing wrong with eating pizza cold out of the fridge.
One of the universe's greatest foods.
There's enough to do. There are enough problems. But if you want hot leftover pizza, first of all, never in the microwave. Tragedy. I reheat mine. My slice is in a frying pan. Wait for it.
Cheese side down.
Because if you do just the bottom, you know, crust side down, what happens is like the bottom gets hot and crispy, but the top, like the cheese is still like leathery. So I started cheese side down. I don't believe this. How does this work?
Yeah, nonstick skillet.
Cheese side down. Just do it at moderate heat. And then once the cheese gets warm, I just will like flip it over for just a minute. And then the bottom sort of browns in the cheese grease. Am I a genius or am I a genius?
And it's perfect.
It's inspired.
I want you to try it immediately and tell me what happens. But I also think because, you know, the other pitfall of like a lot of the other methods, like if you just put it in the oven, like it becomes like a cracker, like it dries out too much. But God, I do love cold pizza.
every episode we'd like to check in with jessica to see what wildly surprising and full-throated ideas are in her head well i'm actually you know what this week i'm gonna stop you there because this week i mean of course i have no shortage of opinions but i think i know that you have a full-throated oh and wildly surprising you're gonna turn this around on me okay i am yep i am i'm gonna get canceled for this um
But like,
Showing 1361–1380 of 1,485 · page 69 of 75
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