Pizza Today

Pizza Today was established in 1984 when a pizzeria owner from the small town of Santa Claus, Indiana, recognized the need for guidance to expand his business. He wondered, “Isn’t there a magazine or a tradeshow that can offer the advice I need to succeed?” Unfortunately, he found none. As a result, he decided to create his own publication, Pizza Today, enlisting the best consultants and experts in the industry to share valuable insights. The essential information they provided is still featured in our magazine over thirty years later.

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Leo Dicesaris Wins Non-Traditional Pizza Division With Jamón Ibérico Pie

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.
Tony Cerimele Named ‘Best of the Best’ at Pizza Expo 2025

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.
Puerto Rico's Wilhelm Rodriguez Wins at International Pizza Challenge

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

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.
Do’s and Don’ts for Hiring and Managing Underage Employees

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.
Gnocchi With a Twist

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.
Pizzerias dedicate an entire room to dough production

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.
Pasta-tively Perfect: A Guide to Commonly Used Types of Pasta

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.
World Pizza Games 2025 Winners Announced at Pizza Expo

4 weeks ago | pizzatoday.com | Kate Lavin

After days of furious folding, artistic acrobatics and stupendous stretching, an impressive few are leaving Pizza Expo 2025 as winners at the World Pizza Games, the pizza industry’s “homecoming event” and celebration. Contestants train all year to compete at the event, which is organized and judged by the World Pizza Champions. First-place finishers in each category win $1,000.
Purpose-driven Culture Is Key to Success, Pizza Expo Speaker Says

4 weeks ago | pizzatoday.com | Kate Lavin

Eric Redfield says the backbone of Camporosso – the Fort Mitchell, Kentucky-based pizzeria he opened in 2017 with his wife, Amy – is making great pizza and serving others, starting with the staff. This purpose-driven culture what’s behind $4 million in sales, Redfield shared Wednesday, during a keynote address at Pizza Expo 2025. So, how Camporosso do it?