Things Bakers Know: The King Arthur Baking Podcast
A Deep Dive Into Pizza, featuring Dan Richer
28 Apr 2025
Full Episode
Every existential thought you have, you get a punch card. Oh my God.
You would have been living at the hut.
Six inch pizzas, breakfast, lunch, and dinner. From King Arthur Baking Company, this is Things Bakers Know. I'm David Tamarkin, King Arthur's Editorial Director.
And I'm Jessica Badalana, Staff Editor at King Arthur Baking. Today we are talking about a topic that is very near and dear to our hearts, pizza. Pizza. You know, you and I have been talking a lot about pizza in recent weeks.
I feel like you and I have been talking about pizza nonstop for the last year. Because we have, actually.
And you know, all of this conversation about pizza is in service of a project that we've been working on, which is a new pizza cookbook, which will be coming out spring of 2026. But all this conversation about pizza has definitely sent me down a sort of nostalgic road. And, you know, one of the first pizzas that I really remember eating was cheese pizza from Pizza Hut.
Mm-hmm.
And I grew up in rural Vermont and going to Pizza Hut, it required a trip across state lines because the only Pizza Hut was across the river in New Hampshire. And it was a big deal. Like it felt sort of fancy there. You know, they had the faux Tiffany lanterns, the dark red leather banquets, and those giant 20 ounce red plastic tumblers. I mean, we didn't dress up for it, but we could have.
Like it was that significant. Totally. They were sort of dark and like very moody. Dark, moody.
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