Delivered or in a restaurant, thick crust or thin, plain cheese or loaded with toppings, pizza is the favorite we can't resist. Americans eat 350 slices every second--or 100 acres of pizza every day. Over the course of a year, that's enough pizza to cover every inch of Manhattan--twice! Host Bobby Bognar explores the fascinating world behind every bite of pizza we take. Did you know that one of its key ingredients is bacteria? That the crust starts off as a living, breathing organism? That there's a never-ending race to get fresh basil to your local pizzeria to pep up your sauce? Bobby helps transform milk into mozzarella, discovers the surprising spice that gives pepperoni its kick, ventures deep into an abandoned mine to see the secrets of the world's largest mushroom farm, and finds out what turns green olives black. And at a New York factory that makes brick pizza ovens, he learns why millions won't eat a pizza cooked in anything else.
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Ready to Watch Food Tech, Season 1, Episode 9?