Articles
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2 weeks ago |
pizzatoday.com | Kate Lavin
A lot of elements had to go just right for Leo Dicesaris to take first place in the Non-Traditional Division at the International Pizza Challenge (IPC) last week. For example, the owner-operator of Cerrone’s Brick Oven Pizzeria spent a week harvesting yeast from apples, grapes and pears to create his cold-fermented pizza dough. “The biggest challenge was making the naturally leavened poolish and dough.
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3 weeks ago |
pizzatoday.com | Kate Lavin
On the heels of his victory as Pizza Maker of the Year at the 2024 International Pizza Challenge (IPC), Tony Cerimele has claimed the Best of the Best Award at Pizza Expo in Las Vegas. The Best of the Best category is open exclusively to past Pizza Maker of the Year honorees, meaning Cerimele won the first time he was eligible to compete in the category.
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3 weeks ago |
pizzatoday.com | Kate Lavin
If the 2025 International Pizza Challenge (IPC) is a “royal rumble,” as Wilhelm Rodriguez says, he is king of the Traditional Division after taking home a first-place trophy and a $7,500 prize. Rodriguez, who owns Papa’s Pizza in Cabo Rojo, Puerto Rico, says he spent months planning for the event and achieved “incredible fermentation” when it came time to compete during the 2025 International Pizza Expo at the Las Vegas Convention Center.
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3 weeks ago |
pizzatoday.com | Kate Lavin
Everyone remembers the highlights of their first “real” job: independence, responsibility and a paycheck. Less memorable is the list of rules that apply to workers under age 18, since it is typically up to employers to enforce the local, state and federal laws concerning hiring and managing teenage employees.
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3 weeks ago |
pizzatoday.com | Kate Lavin
Fom samosa to shumai, nearly every culture has its own tasty, dough-based dumpling. Italy’s signature dumpling is gnocchi, the pillowy pasta dish that can be made with potato, pumpkin or ricotta and served with a variety of sauces. And while shelf-stable and frozen gnocchi are mass produced for restaurant kitchens, pizzeria operators known for their gnocchi say customers return for the home-made dish they produce just like Grandma used to make – with a twist.
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