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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U.S. Pizza Co. Acquired by FoxDen Capital in Arkansas

6 days ago | pizzatoday.com | Kate Lavin

Little Rock, Arkansas-based U.S. Pizza Co. has been acquired by investment firm FoxDen Capital, company sources confirm to Pizza Today. U.S. Pizza Co. operates eight locations in Arkansas and reports five franchise stores under the same name. FoxDen says its interest in U.S. Pizza Co. is a result of the company’s strong community roots and loyal customer base. The Little Rock, Arkansas-based investment firm prioritizes businesses with community connections and potential for growth.
Conversation: Aaron Truong, Hapa Pizza, Beaverton, Oregon

3 weeks 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.
Perfect Pairings: Pizza-Wine Matches Made in Heaven

3 weeks ago | pizzatoday.com | Kate Lavin

Eighty-four percent of U.S. wine drinkers say pizza is their favorite food, according to a study commissioned by Francis Ford Coppola Winery, so it’s no surprise that Coppola Senior Winemaker Andrea Card has given a lot of thought to what makes wine pair well with pizza. “The qualities of wine would be how rich it is – or how bright it is – really looking at the acidity of the wine versus the strength of the wine.
Play It Cool: How to Nail Beverage Serving Temperatures

3 weeks ago | pizzatoday.com | Kate Lavin

Flat soda. Warm wine. These details might not ruin a meal, but they certainly don’t make a good impression. When it comes to proper serving temperatures for beverages, getting it just right can be the difference between a forgettable dining experience and creating a repeat customer.
2025 Beverage Trends for Restaurants & Pizzerias: Tip the Glass

3 weeks 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.
Brewery Collabs - Pizza Today

3 weeks ago | pizzatoday.com | Nora Caley

Pizzerias work with breweries to develop custom beersIf pizza and beer are a good combination, pizza and a special beer with a backstory is an even better pairing. People who enjoy beer with their pie occasionally might like to try something new, so some pizzerias collaborate with local breweries to develop a custom beer.
Deconstructing a Killer Sandwich

3 weeks 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.
How Will Tariffs Impact Independent U.S. Pizzeria Operators?

4 weeks ago | pizzatoday.com | Kate Lavin

U.S. pizzerias that use true San Marzano tomatoes, Parmigiano Reggiano cheese and Prosciutto di Parma are getting a short reprieve since a proposed 20% tariff on imported European goods has been suspended for 90 days. However, the U.S. Commerce Department is moving ahead with plans that include duties of nearly 21% on tomatoes imported from Mexico.
Leo Dicesaris Wins Non-Traditional Pizza Division With Jamón Ibérico Pie

1 month 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

1 month 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.