This week Taunya reverse engineers the soon to be famous $38 pizza that is taking New York by storm.  You can find the article Here. Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness. You can also email us your pics and story or tag us on Instagram! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! The recipe: NOTE: Use a  9 x 13 x 2.25 inches metal cake pan Ingredients: 1.5 pounds of bread dough made from Episode 3--refrigerated 8 oz of fresh mozzarella Good quality olive oil Chopped garlic (the amount of your choosing) Your favorite marinara or pizza sauce Good quality olive oil Good quality parmesan cheese Fresh basil (if you want) Method Liberally oil your cake pan and set aside (be sure to oil the edges too. Place in a location that it can hang out until you put it in the oven 9 to 12 hours before you want to bake, remove your dough from the fridge, on a lightly floured surface roll the dough to approx. 9 x 13 Place the dough in the cake pan (you may have to stretch the dough to reach the edges Drizzle oil on the top and allow to rise until it reaches the top of the pan (9 to 12 hours) Preheat oven to 450 Degrees GENTLY place slices of fresh mozz on top of the dough GENTLY spoon your pizza sauce over the dough (a little goes a long way) Place the pizza in the oven and bake for 10 minutes Remove from the oven and drizzle with olive oil,  a little more sauce (if you wish), and parmesan Bake for an additional 20 to 30 minutes or until the edges are golden brown AND the bottom of the crust is brown as well. Remove from the oven and allow to cool for 5 minutes before cutting (either in the pan or removed)