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2 weeks ago | 
pizzatoday.com | Denise Greer
Your Ultimate Summer Pizza Ideas and InspirationAs Memorial Day weekend comes and goes, my mind goes to bounty of summer produce that will soon ripen. This is the year that I decided to grow a “pizza” garden filled with my favorite pizza toppings and an few experimental ingredients that I can’t wait to test. Every day I stare at my garden looking for signs that my varieties of pepper and tomato plants are blossoming, that the baby basil, sage, rosemary and oregano are expanding.
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3 weeks ago | 
pizzatoday.com | Denise Greer
Aurelio’s Pizza & Chicago’s Pope Leo XIV: The Pope-A-Roni StoryWhen Robert Francis Prevost was named Pope Leo XIV, successor to Pope Francis, the Windy City of Chicago erupted in celebration. Pope Leo XIV is the first American Pope. Born in suburban Chicago, Pope Leo XIV spent much of his life in Chicago. Chicagoans love pizza and Pope Leo XIV is no exception. Aurelio’s Pizza has drawn on its Pope Leo XIV connection.
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1 month ago | 
pizzatoday.com | Denise Greer
Concept:We came up with the concept for Hapa Pizza somewhat by accident. My wife is a fourth-generation Asian American, so her family ate a lot of Americanized food, including pizza, burgers, etc. On the other hand, I’m a second-generation Asian American, so our family ate exclusively Asian food in our household growing up. When we got married, I wanted to learn how to make food that she enjoyed and ended up doing a deep dive into the fascinating world of pizza making.
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1 month ago | 
pizzatoday.com | Denise Greer
What’s happening in the beverage industry with current drink trends? Current beverage trends across America are “fluid.” Pun aside, what’s hot in beverages is constantly changing as U.S. consumer tastes change. Explore 2025 Beverage Trends for Restaurants & Pizzerias. Before we dive into what’s happening on a national scale in domestic beverage markets, let’s dive into the pizza industry specifically as our base.
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1 month ago | 
pizzatoday.com | Denise Greer
There are pizzerias that post their weekly sandwich specials that cause a storm of interest and adoration from local foodies and influencers. Fans line up to try the special before the pizzeria runs out due to sheer sales volume. That is the kind of sandwich special that moves the needle. If you are going to offer a sandwich special at your pizzeria, it should the best sandwich you and your customers have ever eaten.
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2 months 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.
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2 months 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.
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2 months 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.
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2 months 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.
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Mar 6, 2025 | 
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.
