Everything you ever wanted to know about PIZZA

Guests: Joe Beddia, Danya Henninger and Carol Helstosky

People are passionate about their pizza. It’s all about the crust (thick or thin), the sauce (red, white or none), the toppings (meat and/or vegetables) and the cheese (take your pick). Everyone loves pizza whether eating it alone or sharing it with family and friends. And it remains one of the last bastions of regionalism in America inspiring debate and competition between cities. Over the years, pizza has evolved from the basic Neapolitan pie with raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil to a more creative and experimental dish. It’s delivered to your front door or eaten at the corner pizzeria, a fast food restaurant or the fanciest of eateries. So today on Radio Times, everything you always wanted to know about pizza. We’re joined by two local aficionados – JOE BEDDIA, chef and owner of Pizzeria Beddia in Fishtown whose pizza was named the best in America by Bon Appetit, DANYA HENNINGER, food writer and culture editor at BillyPenn.com, and food historian CAROL HELSTOSKY, author of Pizza: A Global History.