Of all the incredible foods in Paris, which do you think gets consumed the most? If your instincts led you to say pizza you’d be correct. By some estimates, the French as a whole are the world’s second biggest consumers of pizza after the United States. As the capital, Paris is understandably swarming with pizza joints, some enjoyable and well done, but most of them forgettable. That is, until Dan Pearson, an American sourdough baker, came along and showed pizza lovers how good it really can be. Since the fall, he’s been leading the temporary pizza restaurant at Le Rigmarole, owned by the chefs Robert Compagnon and Jessica Yang, and becoming something of the culinary talk of the town. He joins me for this final episode of 2022 to talk about his journey into baking, what makes sourdough the perfect match for pizza, and how he feels about inspiring a new obsession among the most discerning diners in Paris.

Mentioned in this episode: 

Le Rigmarole

Dan Pearson

Mark Bittman's sourdough bread recipe and video 

Panic bakery Madrid 

Ten Belles Bread

Population wheat