Denise Greer

3 weeks ago | pizzatoday.com | Denise Greer

A quick Q&A with John Rea or Via Farina in Omaha, NebraskaOur concept has always been pretty simple: fresh pasta and sourdough pizza with a friendly and welcoming vibe. We have added charcuterie on a pretty great level to now focus on pizza, pasta and charcuterie. We want to be comfortable enough for a guest to come enjoy a pizza and a Peroni, but also elevate the overall experience. Our pizza style would fall into the non-traditional or maybe neo-Neapolitan category.

3 weeks ago | pizzatoday.com | Denise Greer

Entering Flour + Water Pizzeria in San Francisco’s Mission District, your eyes are immediately drawn toward a wall of windows encasing a room designed specifically for the dough-making process. “The magic of pizza and the foundation for it – the dough – is often hidden behind closed doors, but as a restaurant group, we love to celebrate the craft and the process behind everything we do,” says co-founder and Chef Ryan Pollnow.

3 weeks ago | pizzatoday.com | Denise Greer

Explore various pasta shapes to add to your menuThere are roughly 350 different types of pasta in the world. Some say that number is closer to 600 or even 1,000. Either way, that’s a lot of pasta types and shapes to know – and use – in your kitchen. Let’s narrow the list down to some pasta types commonly used inrestaurants and pizzerias. The next question, do you make or buy pasta? Last fall, we tasked the talented Laura Meyer with diving into house-made pastas.

1 month ago | pizzatoday.com | Denise Greer

Results are in during pizza competitions and Italian sandwich competition at Pizza Expo 2025We are bringing you results as we receive them from the International Pizza Challenge and the International Italian Sandwich Championship at Pizza Expo 2025. This year’s International Pizza Challenge 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & World’s Best Cheese Slice, which will be represented in the pizza bake-off that will showcase the world’s best pizza makers.

1 month ago | pizzatoday.com | Denise Greer

According to our pizzeria operator survey data, as well as a small business survey, key concerns topping both lists include rising costs, inflation, supply chain issues, tariffs, labor issues and more. As we gear up for Pizza Expo, we are pulling together a roundtable discussion featuring a handful of Pizza Expo speakers to address some of the top business concerns restaurants are facing right now. See how they are tackling them.