From the classic, thin crust, Margherita to the deep-pan, stuffed crust, Hawaiian, Ever Wondered charts the evolution of the pizza!
How did a dish fit for an Italian queen become one of the world's most popular takeaways? Just what is our favourite pizza topping? And how do the pizza chains combat the problem of the soggy bottom?
In the kitchen Alan Coxon cooks herbcrust pizza with Mediterranean vegetables and Kathy Sykes explains just what buffalo mozzarella is and how to avoid the problem of cheese slide.