It's National Pizza Day, and Cheddar News anchor Shannon LaNier went behind the counter to see how the sausage pizza gets made. 

It's National Pizza Day, and Cheddar News anchor Shannon LaNier went behind the counter to see how the sausage pizza gets made.&nbsp;

Going Behind on the Counter on National Pizza Day 

Hey, it's national Pizza Day. Hey, I like that. Hey, this is the local and national pizza parlors have deals and freebies available today in honor of the three billion pizzas. Us americans every three billion. It's mostly what we're probably easily and we have Shannon Lanier on the scene with more of this delicious story. That's right. Hey, hey, hey, hey guys, we're out here co you see, we're getting ready to decorate some pizzas were put a little flour on the board. Now we're gonna be able to pick the dough up and place it on the board so we can decorate it. I've already messed up one doe. So hopefully we won't mess up anymore. Now why is flour so important to the pizza making process? Chef alone. I mean, so the dough doesn't stick to the, to the pill. Okay. And, And then after we get it on the board, these boards are eventually going to go in this oven, which is at 793°. That's very, will be not the board. Okay. Okay, so now we're gonna put some sauce on. This kind of sauce. Is this is tomato sauce from some tomato? Let me show you already, you start from the middle like that. Start from the middle stretch like that. Okay, let's try a little bit. This one. Now. How much should you put on the three quarter over later? Okay, I put too much on already stretched around. Look at it. Look at this. Okay, we go. There we go. All the way. All the way, all the way, all the way to the end. Yeah. Okay, look there. Okay, that's great in my future. I messed up. Okay, so now how important are the ingredients we put on the pizzas? So look, you know the fresh. So let's put a bit of dried oregano from Sicilian oregano. Just a little, just a little bit like that. There we go. Okay, a little bit of mozzarella, mozzarella. Now, how much is a little bit and spread it out, a few cubes like that. Okay, there we go, bam, bam bam. I want some garlic, garlic. Let's put garlic. And I know you said we can't, you don't like putting like pineapple on pizza? But what about like flavors like barbecue chicken and things like that. Okay, so this style we're doing is more european style, we put everything on. Okay, so we have about a minute left to put a few more things on caramelized onion, spread those out. Now we're gonna put this in this wood oven or wood burning fireplace there. What are the benefits of burning with wood? What the flavor the particle, who are circulating in the oven? Who goes all over it? And it takes this great wood flavor inside? Yes, some Gorgonzola. Gorgonzola. Gorgonzola, put that on there and we're gonna send some pizzas back to the studio soon. So baker and Hannah can also partake and we come back out here live, we're going to actually be eating a few different pizzas that we make here. So we got that done. How do we put it in the oven? Ok, so this is the tricky part. Follow me. Okay. The tricky part is gonna be All right, go all the way in like that and you shake, shake, shake it and put it back. Okay, here we go. Let's put it all the way in the back, you know? Oh my God. Okay, so when we come back out here live in about 30 minutes, we're gonna see what these pizzas that we may taste like. Good job. Let me go, we're about to get ready. All right back to you guys, bring them to us, which is all, that's what we care.