SU: No, that's too hard.
JS: I don't even know what I would guess, actually.
SU: The second option, whatever that was.
JS: 22?
SU: Yeah, 22.
JS: 68.
SU: No way.
JS: Yeah, and some of the hits here include Jim Lahey's no knead pizza dough.
SU: Oh, sure.
JS: Dessert pizza.
SU: Is there bananas on the dessert pizza?
JS: I cannot give you that information. And it's your pizza piroshki.
SU: Oh, pizza piroshki. Oh, still, 68 is a big number.
JS:That's a lot, yeah.
SU: Oh, damn, okay.
JS: All right, okay.
SU: I told you I was only going to get that one thing right.
JS: Well, yeah, you started too strong.
SU: Okay.
JS: Okay, and finally, where was Hawaiian Pizza, you know the one with ham and pineapple, invented? Canada, Hawaii, California, or Mexico?
SU: I think the Canadians are a little too sensible for this. California.
JS: It's Canada.
SU: No, no.
JS: It's Canada.
SU: Wait, really?
JS: Yeah.
SU: I didn't know that.
JS: Well, they got good ham. They got good cured meat up there.
SU: Oh, that's true, that's true, that's true. Oh, I thought it was some California Pizza Kitchen nonsense.
JS: I could see that too. Yeah, yeah.
SU: Yeah. Oh, oh, damn.
JS: Well anyways, you did great.
SU: Thank you, this was a good quiz.
Jesse Szewczyk: We learned a lot.
SU: Yeah. 68 pizza recipes on BonAppétit.com.
Jesse Szewczyk: Yeah, that's a lot.
SU: But you all know which is the one to make, ours.
That's it for this month's edition of BA Bake Club.
JS: Shilpa, do you want to talk a little bit about the next Bake Club recipe?
SU: Okay. February's Bake Club recipe uses a lot of dairy, like over three pounds of dairy. So, get your lactates ready, everyone. We'll be making a basque cheesecake, which is quite delightful on its own. And then we gild the lily by making this version, tiramisu flavored.
JS: Any special equipment or ingredients that bakers should have on hand?
SU: Yes to both. You will need a springform pan, and then for special ingredient, you will need instant espresso powder.
JS: Not coffee.
SU: Not coffee. Thank you, Jesse. So those two things, and you'll be good to go. And the aforementioned three pounds of dairy.
Well, Bake Clubbers, you can find the recipe and all our Bake Club recipes at BonAppétit.com/BakeClub. And then once you bake this tiramisu basque cheesecake, send us your pictures and questions. There are so many different ways to get in touch with us.
JS: So, you can comment on the recipe on the Epicurious app or on the Bon Appétit website, or email us at BakeClub@BonAppétit.com. And if you've made it and loved it, rate and review the recipe on our site.
SU: Thank you for listening to this month's edition of BA Bake Club. We're your hosts, Shilpa Uskokovic.
JS: And Jesse Szewczyk.
SU: Michele O'Brien is our senior producer.
JS: Pran Bandi and Jake Lummus are our studio engineers.
SU: This episode was mixed by Amar Lal at Macro Sound.
JS: Our executive producer is Jordan Bell.
SU: Chris Bannon is Condé Nast's Head of Global Audio.
JS: And if you liked this show, leave us a rating and review and hit that follow button so you never miss an episode of BA Bake Club or Dinner SOS.
SU: And if you're not already part of the club, head to BonAppétit.com/BakeClub to find all the information you need to join.
JS: Next week on Dinner SOS, Kendra and I joined Chris to talk about the joys and challenges of cooking for one.
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