I'm Shilpa Oskokovic, and I'm Jesse Chefchek.

We're both senior test kitchen editors at Bon Appetit.

And this is BA Bake Club.

Bake club is Bon Appetit's book club, but for baking.

We're creating the nerdiest and most wholesome corner of the baking internet.

Jessie, this is our third recipe, and it's also our third podcast episode.

Can you believe that?

No, actually.

Yeah, that's wild.

It still feels all brand new to me. It certainly does.

But I am seeing people's names pop up over and over again. Our regulars, if you will. And it has been

a very nice, wholesome community. It has. Yeah. So at this point, hopefully, you know the drill.

Every month we publish a recipe on Bon Appetit.com that introduces a baking concept Jesse and I feel you should know about.

And so for this month, everyone baked our first ever co-developed recipe, something we've never done, which we have dubbed incredibly good homemade pizza.

So what makes this pizza incredibly good? So we cook the pizza on the

stove top and then into the broiler. And I think this really solves a problem texture-wise,

where usually recipes that make pizza at home are kind of more focotch-like.

Yeah, they're breadier.

But we wanted to develop a recipe for a pizza that's like truly woodfire style.

It's super crispy and charred and open-airy crumb and just thinner crust.

Homemade pizza can often be very leathery and dry because, you know,

most of us don't have access to, like, pizza

...