Denise Greer

Louisville

Executive Editor at Pizza Today

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pizzatoday.com

Articles

Pizza Expo Columbus Registration is Now OPEN!

4 days ago | pizzatoday.com | Denise Greer

Early Bird Registration Now Live for Premier Midwest Pizza Industry EventRegistration now open for the inaugural Pizza Expo Columbus staging at the Greater Columbus Convention Center in Columbus, Ohio, on October 26-27, 2025. Be part of the Midwest’s booming pizza scene, connect with top suppliers, and get inspired by two days of nonstop pizza action.
Father’s Day and Pizza, the Perfect Combo

2 weeks ago | pizzatoday.com | Denise Greer

Celebrate Father’s Day at your pizzeria!Father’s Day is Sunday, June 15. Find unique ways to celebrate dads at your pizzeria. Fun fact: Father’s Day was invented by Sonora Smart Dodd from Spokane, Washington in 1910. She created the holiday to honor her father William Smart, who was a single parent to six children. Try one of these simple and free or cheap marketing and promotion ideas to show Appreciation this Father’s Day at your pizzeria.
Pizza Today presents Immersive Top Pizza Styles Experience

3 weeks ago | pizzatoday.com | Denise Greer

Leading Pizza Industry Media Pizza Today Releases ‘Pizza Today’s Guide to the Top 10 Pizza Styles in the United States’The Pizza Today team have launched an immersive and interactive experience to explore America’s most popular pizza styles. ‘Pizza Today’s Guide to the Top 10 Pizza Styles in the United States’ showcases the Top 10 most popular styles served in U.S. pizzerias. Special thanks to our Style Guide Sponsor: King Arthur Baking CompanyExplore what makes each pizza style unique.
Summer Pizza: My Favorite Season for Toppings that Pizza Lovers will Crave

1 month 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.
Chicago’s Aurelio’s Pizza proclaims “Pope’s Pizza”

1 month 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.
Conversation: Aaron Truong, Hapa Pizza, Beaverton, Oregon

2 months 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.
2025 Beverage Trends for Restaurants & Pizzerias: Tip the Glass

2 months 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.
Deconstructing a Killer Sandwich

2 months 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.
Conversation: John Rea, Via Farina, Omaha, Nebraska

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.
Pizzerias dedicate an entire room to dough production

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.