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Charlotte Talks: The Art Of The Slice

Detroit_Style_Pizza_in_Calphalon_Bread_Pans_-_Sliced.png
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Wednesday, May 22, 2019

Mike sits down with two chefs to discuss all things pizza. What goes into making the perfect pie, regional differences, and what running a pizzeria is like.

There is no denying Americans love their pizza. We eat approximately 100 acres of pizza each day, or 350 slices per second. Pizza is a $30 billion per year industry, and throughout out the United States there are over 61,000 different pizzerias. 

People here in Charlotte are no different in their admiration for the pie, and we have a thriving pizza food scene to prove it. There are a wealth of different options, ranging from New York Style, to deep dish Chicago, to Midwest Detroit style. 

On the next Charlotte Talks, Chef Peter Reinhart and Grant Arnos give us the inside scoop on what makes the perfect pizza, and what goes into running a successful pizza joint.

Guests:

Peter Reinhart, chef on assignment, Johnson and Wales University, author, Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia

Grant Arnos, chef and owner, Inizio Pizza Napoletana