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.

Trade/B2B

English

Magazine

Outlet metrics

Domain Authority

Ranking

Global

#588033

United States

#188506

Food and Drink/Restaurants and Delivery

#3182

Traffic sources

Monthly visitors

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.
Connecticut Starts ‘Friendly Food Fight’ Pizza Tourism Campaign

3 weeks ago | pizzatoday.com | Kate Lavin

When it comes to pizza, Connecticut is a drive-to state, not a drive-through state, according to Anthony M. Anthony, chief marketing officer for the state of Connecticut. Anthony is the mastermind behind Better Pizza in CT, a campaign designed to promote pride among Connecticut residents and drive tourism to the state’s independent pizzerias.
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.
Pizza Ice Cream?

4 weeks ago | pizzatoday.com | Kate Lavin

Pizza ice cream might have started as an April Fool’s gag, but it became the flavor of the week at A to Z Creamery, a luxury ice cream producer whose customers eagerly pre-order weekly ice cream drops and pick up pints from the creamery’s commercial kitchen in Hopkins, Minnesota. “We thought it would be pretty funny if we advertised that we’re gonna make pizza and then we made real pizza ice cream – kind of a flip-flop of what April Fool’s really is,” A to Z owner Zach Vraa tells Pizza Today.
Cool treats and fresh flavors make summer the sweetest time for dessert

4 weeks ago | pizzatoday.com | Kate Lavin

Long before he opened Una Pizza Napoletana – first in New Jersey and later in Manhattan – pizzeria owner and chef Anthony Mangieri grew up hearing about his grandfather’s chocolate and ice cream shop in Maplewood, New Jersey. Three-flavor Spumoni was a best seller at the shop that ran from 1924 until 1959, but Mangieri says he always gravitated toward the Cremolata – a vanilla gelato with toasted almonds – which often is paired with cherry and pistachio to create Spumoni.
Pizzeria Digital Menu Boards Best Practices

4 weeks ago | pizzatoday.com | Nora Caley

People spend a lot of time staring at screens – and not just on their personal devices. Consumers face multiple screens throughout a typical day of commuting, working, running errands and, of course, ordering food. When visiting a restaurant, consumers might expect to view the menu on easy-to-read, colorful screens – and, if the presentation involves short videos, even better. For pizzerias, there are many benefits to switching from paper menus and other low-tech displays to digital menu boards.
Pizza Kitchen Automation for Consistency and Efficiency

4 weeks ago | pizzatoday.com | Kate Lavin

Anthony Valinoti spent years making the dough at Hot Springs, Arkansas-based DeLuca’s Pizza by hand – and his elbows were not happy about it. When James Beard Award-winning chef John Currence took an ownership stake in DeLuca’s, investing in a dough mixer was one of his first directives. “At some point, you can’t keep up with making dough by hand,” Currence tells Pizza Today. “You’ll blow out both your sockets.
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.
Early-bird Deadline Approaching for PIE Awards

1 month ago | pizzatoday.com | Kate Lavin

Is there any better combination than peer recognition and saving money? We thought not. Pizzerias have until May 30 to enter for The Pizza Industry Excellence (PIE) Awards at the early-bird rate of just $29 per entry. Now in its third year, The Pie Awards have tweaked the list of categories to include some new ones – Coolest Delivery Vehicle, anyone? – that appeal to an expanded number of pizzerias. The new and improved categories include:Open to pizzeria owners under age 30.