So how did you go about tackling that?

I would say from a really roundabout, sort of messy beginning.

Um, I think oftentimes when we talk about Recipe of the Year, we talk about sort of this, like, identity crisis that the recipe goes through somewhere along the way.

And I think for this recipe, that sort of happened right off the bat, because we knew we wanted to, like you said, make a pizza that felt really new and innovative, but we also didn't want the pizza necessarily to be a huge project that only people with pizza ovens would make.

Um, so it was really a fine balance to figure out what is going to be a pizza that's unique enough that someone would want to, to make it at home instead of, like, going to the grocery store and buying a pizza from the freezer aisle or ordering a pizza.

Like, what can, what can be compelling about it, but what, how can we also make it accessible? Um, and I think we floundered a lot, to be honest, in the beginning.

Like, Molly and I, we were looking back at some of the earliest pizzas we made, and it's, it's-

[laughs]