Cheese, It's National Pizza Day

February 9, 2020

By Madisson Haynes

Whether you like your pizza slathered in cheese, sprinkled with olives or dusted with crushed red pepper flakes, National Pizza Day is for you. February 9 marks this iconic day, and what better way to celebrate than with a slice (or two)? Beware, the following clips are sure to make you hungry.

You can watch these films on food and many more this month on the PBS Video App.

Homemade Pizza

Homemade pizza doesn’t need to be difficult. Farm to Table Family’s “Homemade Pizza” is a surefire way to master the dish. The crust for this pizza is chewy in the center, crispy on the outside, and full of flavor, thanks to generous amounts of salt and olive oil. Just remember to crank up the oven as high as it will go, and most importantly, don't be shy tossing the dough.

Pizza Dough with Joe Heffernan

If you still need help mastering dough, Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, is here to help on “ChefSteps.” Nick demonstrates authentic Sicilian specialties like savory pizza rustica and fig-filled treats called "X" cookies.

Muscadine Time

Are you a fan of not-so-average ingredients? If so, this muscadine pizza from “A Chef’s Life” may be for you. Ben, Vivian and the twins pick muscadine grapes at a small local vineyard while learning the history of this native grape. Yes, Vivian does make a pizza with mulled muscadines, and Ben tests this new creation during their first stressful pizza night in the wine shop.

Breakfast Pizza

What else is there to say? Pizza at any time of day is our motto. “Kitchen Explorers” is taking us on a breakfast pizza expedition, using traditional breakfast foods and turning them into a savory pizza.

Gluten Free Puff Pastry

For those of you who need to avoid gluten, here’s a way to make gluten-free puff pastry, which can be used as pizza dough. For a long, sad time, gluten-free folks had to pass on the puff. But those dark days are over—thanks to Aran Goyoaga, the brains behind the beautiful Cannelle et Vanille via “ChefSteps.”

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