The flour is flyin’ and the oven is a hot 500 degrees! This week on Seasoned, tips for making pizza from scratch at home. Don’t you want to know how to get those yummy bubbles on the crust? And, a conversation with pizza historian Colin Caplan about his new project, Pizza, A Love Story, the indie film taking a deep dive into the history and the families behind the three pizza shops that made New Haven famous: Sally’s, Pepe’s, and Modern. Plus, we check in with a few neighborhood pizza joints from around the state and share your Instagram shout-outs for the best local pizza.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

*** NOTE: This show originally aired October 1, 2020. ***

The flour is flyin&rsquo; and the oven is a hot 500 degrees! This week on Seasoned, tips for making pizza from scratch at home. Don&rsquo;t you want to know how to get those yummy bubbles on the crust? And, a conversation with pizza historian Colin Caplan about his new project, Pizza, A Love Story, the indie film taking a deep dive into the history and the families behind the three pizza shops that made New Haven famous: <a href="http://www.sallysapizza.com/index.html">Sally&rsquo;s</a>, <a href="https://www.pepespizzeria.com/new-haven-3/">Pepe&rsquo;s</a>, and <a href="http://modernapizza.com/">Modern</a>. Plus, we check in with a few neighborhood pizza joints from around the state and share your <a href="https://www.instagram.com/p/CFp-4-jHcRc/">Instagram shout-outs</a> for the best local pizza.
Join the conversation on <a href="https://www.facebook.com/ctpublic/">Facebook</a>, <a href="https://twitter.com/wnpr">Twitter</a>, and <a href="mailto:seasoned@ctpublic.org">email</a> at <a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>
Robyn Doyon-Aitken and Catie Talarski produced this show.
*** NOTE: This show originally aired October 1, 2020. ***

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

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