Quality Ingredients Are Key to Making a Great Pizza
What separates the great pizzas from the rest? Is it the dough, is it the sauce, or is it the toppings? We speak to a couple local pizza heavy-weights to get their thoughts on making the perfect pizza
Originally broadcast August 13, 2007
WEB EXTRA | Pizza Slideshow
(Photography by Josette Herdell/KPBS)
Maureen Cavanaugh (Guest Host): Who likes pizza? I know I do, as do most Americans. While most of us can agree that we really like pizza, it's more difficult to reach a consensus on what separates the best slice from the rest. Is it the dough, is it the sauce, or is it the cheese and toppings?
For the next hour on These Days , we will attempt to answer this most important question: What makes a great pizza? We will also explore the issue of thin versus thick crust, and do "non-traditional" toppings, like pineapple, belong on pizza. We are joined this morning by a couple local pizza heavy-weights to get their thoughts on making the perfect pizza pie. We will also hear from a local pastry chef to discuss the keys to making a great pizza at home.
- Danny Moceri, general manager of Filippi's Pizza Grotto , which has a handful of locations around the County. Danny's family has been making pizza in San Diego for 50 years.
- Brendan Hodson, owner of Lefty's Chicago Pizzeria , located on 30 th St. in North Park. Lefty's specializes in three different kinds of Chicago-style pizza.
- Yves Fournier, executive pastry chef instructor with the San Diego Culinary Institute .