We are excited to announce the launch of the newly redesigned PizzaToday.com! Our team has been hard at work creating a more streamlined, user-friendly experience for pizzeria professionals. The new site is designed to help you quickly find the information you need to run and grow your business, from the latest industry news and success stories to operational tips and innovative menu ideas.

This update makes it easier than ever to access the resources that have made Pizza Today the go-to source for pizzeria owners and operators for decades. We’ve reorganized our content, improved navigation, and created a clean, modern look. Let’s walk through what’s new and how you can make the most of our updated digital home.

What’s New on PizzaToday.com?

The goal of our redesign was simple: to create a better online experience for you. We focused on making the site faster, easier to navigate, and more intuitive. You’ll find a clean layout that puts the most important content front and center, whether you’re on a desktop computer or browsing on your phone.

We’ve consolidated our extensive library of articles, recipes and business resources into clear, accessible categories. This means less time searching and more time discovering valuable insights to apply to your pizzeria.

A Look at the Homepage

Your journey begins on our dynamic new homepage. It’s designed to be a dashboard for the pizza industry, giving you a snapshot of what’s happening right now. Here’s what you’ll find:

• Featured Stories: At the top of the page, you’ll see our biggest stories, from in-depth features on successful pizzerias to crucial trend reports.
• Latest Posts: Stay up-to-date with a real-time feed of our newest articles. This section covers everything from staff retention tips to profiles on up-and-coming pizza makers.
• Recipes and Podcasts: We’ve dedicated sections on the homepage to our latest recipes and podcast episodes. You can quickly find inspiration for your menu or tune into an interview with an industry leader during your prep time.
• Trending: See what’s trending on the site. Get quick access to some of the hottest trending articles on the site at the top.

Navigating the New Site

To help you find what you’re looking for, we’ve introduced a clear and comprehensive navigation menu. Located at the top of the site, this menu organizes all our content into logical categories tailored to the needs of a pizzeria professional.

Explore Key Content Categories

Our main navigation bar is your roadmap to everything the site has to offer. Let’s break down the key sections:

• Topics: This is your hub for business-building knowledge. We’ve organized our articles into specific topics like Brand & Marketing, Dough, Menu Development, Operations, and People & Pizzerias. Whether you need advice on a marketing campaign or tips for perfecting your dough, this is the place to start.

• Recipes: Looking for your next hit menu item? The Recipes section is now easier to browse. You can filter by categories such as Pizzas, Sauces, Appetizers, and more. Each recipe is designed with professional kitchens in mind.

• Events: Stay informed about can’t-miss industry events, including the International Pizza Expo and Pizza Expo Columbus. Find schedules, exhibitor lists, and registration information all in one place.

• Magazine: Access current and past issues of Pizza Today magazine in a digital format. It’s perfect for catching up on articles you might have missed.

• Podcasts: Listen to episodes of The Hot Slice directly from our website. We feature conversations with top pizza makers, industry experts, and business coaches.

A Resource Built for You

The new PizzaToday.com is more than just a website; it’s a comprehensive resource built to support the pizzeria community. We are committed to providing you with the tools, knowledge, and inspiration you need to succeed.

Take some time to explore the new layout, dive into our archives, and see how our updated platform can help you stay ahead in the competitive pizza industry. We’re proud to continue our tradition of serving pizzeria professionals, and we believe our new website is a powerful tool to help you thrive.

The post Pizza Today has a Brand-New Website appeared first on Pizza Today.

Michael Androw knows it well. The owner of E&D Pizza Co. in Avon, Connecticut, shared hard-earned wisdom about keeping great employees in an industry notorious for high turnover during his presentation at Pizza Expo 2025. His message? “Maybe the problem is you.”

That might sting, but while some operators love to blame “lazy millennials” or complain that “nobody wants to work anymore,” the truth is simpler and more actionable than that.

The Real Cost of Losing Good People

Employee retention is one of the most critical elements to success in your restaurant, according to Androw. When you have that established crew – the ones who know your systems, understand your expectations and can train new people – magic happens. You can actually leave the shop without wondering if it’ll burn down.

“The Holy Grail, absentee ownership, is possible. But without starting with that established crew, we’ll never get there,” Androw explains. “Therein lies the point: When we have that established crew, we’ve got to keep them.”

Here’s what you get with experienced employees who stick around:

• They know your systems inside and out.

• They understand your culture and maintain it when you’re not there.

• They can train and lead newer staff members.

• They handle procedures without constant supervision.

Androw says has kept 80% of his original staff for over 11 years, which is practically unheard of in the restaurant industry. How does he do it?

Restaurant Hiring Challenges

Before we dive into retention strategies, let’s talk about why people leave pizza shops in the first place. Sure, our industry has challenges – low wages, long hours, difficult working conditions. But Androw points out something crucial: The people are out there. Chili’s has staff. Applebee’s has staff. “You ever hear of Chili’s shutting down because it didn’t have any staff? Oh, these places have got staff. Maybe the problem’s you.”

Ouch. But also … maybe?

So, what makes employees want to stick around? It starts with finding the right people and treating them right from day one.

Find People Who Need a Job

Androw has a specific hiring philosophy: “Personally, I look for the guy who’s in trouble. You’re married, you’ve got a wife, you’ve got 2.5 kids, you’ve got a mortgage, you’ve got a never ending cycle of bills that don’t stop.”

This isn’t about exploitation – it’s about reliability. “That guy needs a job. … That guy ain’t going to the beach. He’s coming to work.”

When you’re hiring, look for people who have skin in the game. They show up because they have to, not just because they feel like it. And once you find these people? “Find the right person that you like. The skills are meaningless. Every one of you that’s in this room is overqualified to teach a person the skills. Get the right person, teach them the skills.”

Be Patient with New Hires

A lot of employers hire someone new and expect them to perform like a five-year veteran from day one. Androw calls this out: “New people aren’t going to do it right. You have to understand that. You have to be tolerant,” he says. “You were that new person at one time. … Be patient.”

Give new hires clear job descriptions, realistic expectations and what Androw calls “an abundance of early support.” Don’t make them walk on eggshells every day wondering if they’re doing things right.

Pay Employees What They’re Worth Before They Ask

Money is the elephant in the room at every pizza shop. They say money can’t buy happiness, but it does cover your employees’ car payments.

Androw’s stragegy: If you have a fantastic employee whose absence would negatively impact your business, consider giving them a $2 per hour raise.

“Is $2 an hour at the end of the week going to impact your payroll so bad that you’re going to be out of business? No, absolutely not,” says Androw. If that $2 buys you peace of mind that your operation is in good hands, it’s a bargain. And when competitors try to poach your people, they will have a harder time meeting your per rates.

Show Basic Respect

Androw says respect is “a lost art” in the restaurant industry. It starts with simple interactions:

• “Good to see you.”
• “How are you?”
• “How’s the family doing?”

Don’t be the owner who walks in, grabs money from the register and ignores everyone. A little of common courtesy and respect goes a long way, according to Androw.

“Look someone in the eye, shake a hand. Thank them. Ask about their family, engage in their life,” he says. “It’s a connection. It’s a bond.”

Work-Life Balance

Remember, your employees aren’t you. They didn’t sacrifice everything to build this business, and they shouldn’t be expected to.

Be flexible with scheduling. If someone’s in college, don’t schedule them during class time. If a parent needs to leave at 3 p.m. to meet the school bus, don’t expect them to stay any later. “Help people out. Be sensitive to their needs because you want them to be sensitive to yours,” Androw says. “These people need to have this work life balance.”

Show Genuine Appreciation

This isn’t about participation trophies – it’s about recognizing that your staff members are real humans with real lives. Androw shares examples of simple gestures that make huge impacts:

• Taking the staff to a minor league baseball game.

• Buying lunch for the crew as a surprise.

• Having Christmas parties where employees’ kids get gifts.

• Handwriting thank you notes.

Create Real Growth Opportunities

Don’t make people feel stuck in dead-end jobs. Have conversations with good employees about their future. Show them you see potential and have plans for them.

“Give them a path to grow. … Create them to be the manager that you want,” Androw says. “People know … there’s opportunities to grow, to learn or take that expertise elsewhere.”

Listen to Your People

Your employees do the job every single day. They see things you might miss. “They know what they’re doing. Just because this is your way of doing it doesn’t mean their way is wrong. Listen to your people,” he says. “They’re gonna think of better ways be open. You don’t know at all.”

Create an environment where people can approach you with ideas, concerns or feedback. Be the approachable leader – not the person everyone’s afraid to talk to.

Don’t Let Competitors Become More Attractive

Here’s Androw’s bottom line: “Don’t ever let our competitors become more attractive than us. … They want our good employees. The good ones are hard to find. You’ve got them, you keep them.”

Employee retention isn’t rocket science, but it does require intentional effort. You can keep complaining about “kids these days” and wondering why good people leave, or you can look in the mirror and ask: “What kind of boss would I want to work for?”

The choice is yours. Your employees – current and future – are watching to see what you decide.

The post How to Keep Your Best Pizza Staff (So They Don’t Walk) appeared first on Pizza Today.

A quarter century has flown by in the blink of an eye. I hope you’ll indulge this brief trip down memory lane with me. I’m a bit emotional as I write this Commentary. You see, I began my career at Pizza Today 25 years ago today.

I was just a baby, so to speak. Twenty-four years old and somehow, some way found my way to Pizza Today. I’d been working as a sports reporter and then sports editor at three different daily newspapers since graduating college, but my dream was to enter the world of magazines.

I loved everything about magazines back then. Still do. The word “magazine” begins with the letters “m-a-g” because magazines are, well, magical. They have the power to transform lives.

When a tiny little publication based in New Albany, Indiana, (at that time) was hiring, I decided to apply. I wanted to relocate to the Louisville, Kentucky, area anyway to be close to family and to raise my own family (that I did not yet have) there. And it was a magazine job!

To my surprise, I somehow sweet-talked my way into the gig. I wasn’t qualified, per se, but I had gumption. They took a chance on the kid, and my education and deep-dive into the pizza industry began. What I lacked in knowledge and experience (and that was plenty), I somehow made up for with diligence, a passion for learning and a desire to always improve.

I planned to keep the job for two years and then move on to a “bigger and better” magazine. Ideally in sports.

Senior Creative Director Josh Keown (left) and Editor in Chief Jeremy White work in the test kitchen at Pizza Today HQ in 2010. Photo courtesy of Josh Keown

Then, something happened. I fell in love with the pizza industry. I met amazing people at Pizza Expo who became lifelong mentors and, eventually, friends. I started to care. Deeply. Like really care. I started to understand I had the power to help real people run their businesses and improve their lives. I was hooked.

Looking back now, we can agree it has worked out OK.

I ended up getting that offer to jump to a “bigger and better” magazine – and it was a sports magazine. The pay was better. I would either “get to” or “have to” move to a “bigger and better” city, depending on your point of view.

But it was too late. I was no longer a writer and editor. I was a pizza person.

Though I do not personally make pizza for a living, when someone I don’t know asks me what I do, I tell them I’m in the pizza industry. Because I am. And I’ve loved every minute of the 25 years I’ve spent here.

I will turn 50 this month (how???), but believe me when I tell you I am just getting started. That’s how I’m built.

What’s next? Something big and exciting. And I can’t wait to share the news soon. Until then, THANK YOU for indulging my self-absorbed column this month. THANK YOU for all the support you, dear Pizza Today reader, have shown me in the 25 years I’ve been with this great magazine. THANK YOU, THANK YOU, THANK YOU.

With love and gratitude,

Jeremy White

Editor In Chief

The post Cheers to 25 Years | Commentary appeared first on Pizza Today.

Each month in Destinations, we highlight an up-and-coming pizza spot in the U.S. In Pizza Destinations, we showcase a pizza place that may have just opened to rave reviews, hit best pizza lists or have exciting news. If you’re a pizzeria that would like to be featured, reach out to Executive Editor Denise Greer at dgreer@pizzatoday.com.

Ohio Pie Co. is in growth mode with its third location, which opened in May. Owner Nick Robson reflects on the concept, pizza style, unique branding and hot pizzas. “When we opened in 2019, I wanted to create my own, unique style of pizza: Ohio-style pizza,” he says.

“Combining a style of pizza you can’t get anywhere else with a heavy focus on branding, design, art and service are how we try to differentiate ourselves. Ohio-style pizza is a mid-thickness crust, round pie, square cut, with cheese and toppings running all the way to the edge and a sweet sauce spiral on top (no sauce under the cheese). We don’t make anything else – we just keep it nice and simple. Obviously, nothing will ever be more popular than a classic pepperoni, but the pizza people get the most excited about is our secret menu Pickle Pizza – party sauce base (our cream cheese-based white sauce), cheese blend, dill pickles and crushed pickle potato chips after the bake. Honorable mention: The Thanksgiving Pie, which we run every November, is easily our most popular special pie every year. Cheese blend, mashed potato, roasted white and dark meat turkey, stuffing, gravy and a side of cranberry sauce.

Pizza Expo is coming to Columbus, Ohio, in October! Get all the news about the inaugural event and register here!

Pizzerias on the Radar

Salvatore “Tore” Trupiano, owner of Mangia e Bevi in Oceanside, California, took home the top prize at the California Pizza Contest with his entry in The Big Cheese category. Edward Stalewski of Mercurio’s and Marcus Medina of Hella Pie Pizza Co. also claimed victories in the On the Menu and Innovative Wildcard categories.

Heights Pizza Man in Northwest Minneapolis has gone viral after posting to Facebook: “Recently, we’ve noticed a rapidly increasing volume of evidence of people eating out of our dumpster. Please do not eat out of our dumpster. Nobody deserves that.” In the post, he offers cheese pizza to those in need. A community initiative is born!

Stefano’s Brooklyn Pizza in Harlingen, Texas, donated half of its July 30-31 pizza sales to support the employees of a neighboring business, Johnny’s True Value, after it was destroyed by a fire.

Pizzeria Da Laura in Berkeley, California, hosted a special evening with several renowned chefs and pizza makers to benefit the John Arena Foundation supporting those living with Parkinson’s Disease.

The post Ohio Pie Co., Brunswick, Ohio | Destinations appeared first on Pizza Today.

Pizza Styles & Dough

At Genova Pizza in Audubon, New Jersey, our dough is where it all begins. It’s cold-proofed for 48 hours to lock in that rich flavor and give it the perfect chew – crispy on the bottom, airy on the inside. We lean into a New York-style base, but we’ve built our own lane with creations like the upside-down Sicilian and our famous vodka pie. It’s classic, but with a Genova edge. Every slice is made with intention.

What inspired you to honor your grandmother with a mural?

She was the soul of our family. Strong, nurturing and the original engine behind everything we do. When we took over Genova, we knew we had to honor her in a big way. The mural isn’t just art, it’s our “thank you.” Now, her face watches over the shop, and she’s part of every slice we serve.

What was the process of finding an artist and the logistics of having the mural painted?

We weren’t going to settle. We needed someone who got it – someone who could bring her spirit to life, not just her smile. After searching local artists, we found someone who understood the assignment. The process wasn’t easy – weather delays, tight windows and some last-minute ladder drama – but when that final brushstroke hit, it changed everything. It became a part of the neighborhood.

How else do you keep your family legacy going with your multi-generational pizzeria?

Legacy is everything here. My father spent years baking in Corsica, France. He learned the craft of breadmaking the hard way, by doing it every day. That knowledge got passed down to us, and it’s the backbone of our dough and our work ethic. We keep that same energy alive by treating our customers like family and making sure every plate that leaves the kitchen has heart behind it.

Your sandwiches also are stars. What makes them so special? Which is the most popular and why?

We don’t treat sandwiches like side items. They’re headliners. We build them fresh, hot and bold. The most talked-about? Our Chicken Vodka Cutlet. It’s a hand-breaded cutlet, house vodka sauce and melted mozzarella stacked high on a toasted roll. It’s messy, it’s comforting, and it’s uniquely Genova. Once people try it, it becomes their go-to.

The post Ali Doukali of Genova Pizza | Conversation appeared first on Pizza Today.

Chris Ostapenko Wins World’s Best Cheese Slice

If you’re like Kevin and think outsmarting Joe Pesci is cool, consider what it would be like to win a $5,000 big check for making the World’s Best Cheese Slice at the 2025 International Pizza Expo. In fact, Chris Ostapenko of Slice on Broadway makes a cheese slice so glorious, the city of Pittsburgh declared May 6, 2025, Slice on Broadway Day in his honor.

Ostapenko tells Pizza Today that he makes about 100 cheese pizzas on Friday nights at the shop, and he followed the same method in this year’s International Pizza Challenge. “The rules were simple: Make the best cheese pizza you can,” he says. “I made the pizza as I do every day in the pizza shop, and the results paid off.”

Chris Ostapenko of Slice on Broadway in Pittsburgh celebrates his World’s Best Cheese Slice Championship win with team mates at International Pizza Challenge at Pizza Expo in Las Vegas. Photo courtesy of Slice on Broadway.

Those looking to follow in Ostapenko’s footsteps should know he’s worked at Slice on Broadway for 15 years. If that doesn’t intimidate you, you might be ready to follow his steps:

• Cold ferment pizza dough for 48 hours
• Use house-made tomato sauce
• Liberally apply a house blend of cheeses

“I think this pizza stood out because of the balance of the flavors that we try to accomplish between the dough, sauce and cheese,” he says of winning over judges and claiming the division trophy.

Following Ostapenko’s win in Las Vegas, the Pittsburgh community showed up to support him by ordering his award-winning cheese pie. “I made more pizza that weekend than I have in a while,” he says. “People were coming to try the World’s Best Cheese Slice!”

World’s Best Cheese Slice History and Rules

The International Pizza Challenge debuted the World’s Best Cheese Slice division at Pizza Expo 2024. Unlike some other divisions, World’s Best Cheese Slice has strict guidelines for competitors:

• No par-baking.
• Must use red tomato sauce.
• Only grated cheese and dry spices are permitted
• Once the pizza is in the oven, no toppings or drizzles can be added aside from olive oil

Contestants select their best three slices, which are presented to judges blind.

Andy Huynh Wins Inaugural Prize

Andy Huynh, Cowabunga+, Hamilton, Ontario, Canada, wins the World’s Best Cheese Slice Division at International Pizza Challenge 2024.

The first year the International Pizza Challenge opened its division devoted to World’s Best Cheese Slice, Andy Huynh brought home the trophy to Cowabunga+ in Hamilton, Ontario. As the owner of Cowabunga+, Huynh uses a sourdough starter and tops his cheese pizzas with marinara sauce, a Canadian mozzarella blend, Fior di Latte and oregano. Of course, only grated cheese is permitted during the competition.

Additionally, Huynh had to travel to Las Vegas with his pizza dough, some of which was packed in luggage lost by the airline, along with other ingredients. This left him without sufficient dough to compete for the coveted Pizza Maker of the Year award, which is open to division champions on the final day of Pizza Expo. Rather than rush the dough that needed to be ready the next day, the pizza maker asked a Cowabunga+ staff member to fly the pizzeria’s signature 72-hour fermented dough down from Canada.

“Luckily for us, we had a lot of support from our suppliers on the floor of the Expo. When we explained what happened, they were happy to give us some sauce and cheese,” Huynh tells Canadian broadcast station The News Forum. The baggage “landed about midnight Wednesday night, and by Thursday at 7 a.m., we were back on the floor competing again.”

Cheese Pizza Recipes

For a Truly elevated cheese pizza (pun intended), consider Chris Decker’s four-part pie featuring burrata cream and fried basil.

If you have a hankering for cheese pizza but are feeling fancy, Scott Wiener has the steps to create a four-cheese pizza Margharita soufleé.

Finally, you can’t go wrong with a classic cheese pizza. Yes, all for you.

The Great American Pizza Challenge

If you think you have what it takes to win a pizza competition, The Great American Pizza Challenge is taking place Oct. 26-27 at the Greater Columbus Convention Center. Information about the categories is available here.

In the meantime, happy National Cheese Pizza Day! May your cheese pulls be long and you always have Gouda luck!

The post National Cheese Pizza Day 2025 Falls on America’s Pizza Night appeared first on Pizza Today.

As a valued member of the pizzeria community, we would like to invite you to participate in an industry survey. Be counted in this annual gauge of vital pizzeria insights, issues and trends.

Findings and analysis of this survey will be included in a comprehensive and valuable deep-dive study of the pizzeria industry for the pizzeria industry to be released later this year.

Typically, it only takes 7 to 10 minutes to complete.
Please complete the entire survey so we have an accurate gauge of the industry.

Special thanks to our sponsors!

Hillshire Farm

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Smithfield | BelGioioso | Polly-O | PizzaCloud

The post Be Counted! Take the Pizzeria Trends Survey appeared first on Pizza Today.

WHITEWATER, Wis. (Aug. 27, 2025) – Toppers Pizza is debuting its catering menu nationwide, making it easier for fans to enjoy their favorite fresh, customizable pizzas, famous Topperstix and crave-worthy sides at gatherings of any size. 

Whether it’s a business meeting, a family reunion or a late-night birthday bash, Toppers Catering delivers bold flavor and variety to any event, and is available with just 90 minutes’ notice.

The catering lineup was developed by Chef Brian Brindza, Director of Culinary and Menu Innovation, who continues to evolve Toppers beyond the standard slice, including expanding the brand’s vegetarian and vegan offerings. From large bundle packages to shareable platters of cheesy Topperstix and crispy wings, Toppers’ new catering service delivers big flavor with speed and reliability. 

What’s on the catering menu:

• Bundles — The easiest way to feed a group with a balanced mix of pizzas and sides, customizable to fit your flavor needs
  • Small Party Bundle: Feeds 10 to 12 adults with 4 large pizzas, Triple ’Stix, a large salad and a large side
  • Medium Party Bundle: Feeds 16 to 18 adults with 4 large pizzas, 2 Triple ’Stix, 2 large sides and a large salad
  • Large Party Bundle: Feeds 22 to 24 adults with 5 large pizzas, 2 Triple ’Stix, 3 large sides and 2 large salads
• Pizza Party Bundle — Perfect for groups that just want the good stuff.
  • Little Party: Feeds 14–16 adults. Perfect for the pizza purist who wants a solid base to build on. Includes 5 large pizzas.
  • Big Party: Your go-to move for bigger events. Comes with 10 large pizzas, providing the essentials to satisfy a large crowd.
  • Mega Party: Same as a Big Party, but made for the boldest hosts. 15 large pizzas – just add sides, ‘Stix or salads to level it up.
• Lunch — Individual meals made easy for offices and other self-service events
  • Pick 2 & Beverage: A small pizza, your choice of a side or salad, and a drink
  • Lil’ Lunch: A small pizza and a drink
• A La Carte — Build your own spread with pizzas, wings, Topperstix, salads, desserts and more
  • Sides: Add Salad, Topperstix, wings or mac
  • Beverages: Individual bottles or bundles
  • Desserts: Cinnamonstix, Killer Brownies or frozen custard
  • Dippin Sauce: Bold dips to go with every bite

Chef Brindza, a passionate product innovator, has spent his career focusing on culinary product development, creative food innovation and food marketing across the hospitality and consumer packaged goods industries. With his experience in culinary creativity, he has long recognized the value of introducing catering as an extension of  Toppers’ dining experience. 

“We’re always looking for ways to bring our bold flavors to more people, and catering opens the door for us to be part of even more celebrations and gatherings,” said Chef Brindza “We’ve made the menu simple to order, easy to customize and perfect for sharing—whether you’re feeding a small team or a large crowd.”

Headquartered in Wisconsin, Toppers Pizza offers more than a million combinations of high-quality toppings. Guests can order through toppers.com, the Toppers Pizza app or by calling a participating location. The brand’s commitment to fresh, handmade products means catering guests can expect the same quality and variety they’ve come to love in-store or via delivery. Fans also flock to the brand’s signature Topperstix, zesty wing flavors and indulgent desserts.

For more information on Toppers catering or to place an order, visit toppers.com/catering.

ABOUT TOPPERS PIZZA

Founded in 1991 as an alternative to big-box pizza, Toppers is built on a bold attitude with the product to back it up. Headquartered in Whitewater, Wisconsin, 70+ Toppers locations are on a mission to redefine what customers should expect from QSR pizza. The menu features unique flavors, bold recipes, crave-worthy Topperstix, signature wings, specialty desserts and a growing selection of offerings for a diverse lifestyle. By consistently giving customers what they want, Toppers has forged an untapped space in the pizza industry and is thriving in a digital-first, post-pandemic world. World-class technology ranking among the top QSR pizza concepts, consistent menu innovation, a powerfully focused digital media strategy and Gen Z-centric social media channels drive 75%+ of sales online for the brand. With franchisees achieving a $1,000,000+ average unit volume across the entire system, Toppers Pizza is primed for major growth and is looking for like-minded franchisees to join its system. For more inform

The post Toppers Rolls Out First-Ever Catering Menu Nationwide appeared first on Pizza Today.

Tommy Schneider, owner of Tommy’s Pizzeria in Winnipeg, Manitoba, Canada, took his love for the pizza community and created a passion project that documents the heart and soul of pizza making through the eyes of pizza makers around the world.

Pizza Today has joined Tommy to share his pizza documentary series: The Secret Ingredient. We are kicking off the series’ Wednesday Watch Parties with the world premiere of the John Arena episode. Tommy, pizzeria owner turned filmmaker, provides an intimate look at John Arena, pizza master and pizza community champion in his new series, The Secret Ingredient. John Arena is co-founder of Metro Pizza in Las Vegas and Truly Pizza in Dana Point, California. He’s a pizza industry icon, mentor and inspiration to many.

CLICK PLAY BELOW TO WATCH ON DEMAND —
LET’S GET THIS WATCH PARTY STARTED!

The World Premiere of The Secret Ingredient: John Arena

Subscribe to Tommy’s Pizzeria on YouTube!

Special Post-Premiere Panel with John Arena and Tommy Schneider

Immediately following the premiere, join us for a special post-premiere panel discussion with John Arena, Tommy Schneider and the Pizza Today team as we dive into some behind-the-scenes details, what this series means to the pizza industry and how the two pizza makers are shaping pizza making for decades to come.

CLICK PLAY BELOW TO START THE POST PREMIERE PANEL. 

The Secret Ingredient Film Series Trailer & Description:

The Secret Ingredient is a captivating docuseries that takes viewers on a journey around the globe, diving into the heart and soul of some of the best pizza makers in the world.

Each episode features an intimate conversation with some of the world’s most passionate pizza makers who have dedicated their entire lives to perfecting their craft. Discover their personal connections to the dough, sauce,  cheese and the fire that keeps them pushing the boundaries and uplifting the pizza industry to be better!

This show isn’t just about pizza – it’s about the passion, tradition and love that goes into every slice. Whether they’re using centuries-old recipes or reinventing the wheel, The Secret Ingredient is a celebration of what makes pizza so much more than just food – it’s a story of culture, innovation and connection.

Stay tuned for Watch Parties for upcoming episodes.

The post WATCH ON DEMAND ANYTIME! World Premiere of Pizza Documentary Series: The Secret Ingredient — John Arena appeared first on Pizza Today.

TOLEDO, Ohio, Aug. 25, 2025 /PRNewswire/ — Marco’s Pizza, one of the nation’s fastest-growing pizza brands, landed the No. 2 spot in Newsweek’s 2025 Readers’ Choice Awards for Best Pizza Chain*. Voted on by readers across the country, the award celebrates brands that deliver consistent quality, customer satisfaction, and crave-worthy flavor.

It inspires us to keep evolving, innovating and elevating every aspect of the guest experience.

Flavor That Sets the Standard

Marco’s has cultivated a loyal following by staying true to its uncompromising quality, growing from a single store into a beloved brand with international reach. Each pizza starts with dough made fresh in-store daily, sauce crafted from a recipe passed down by founder Pat Giammarco and blended in-store, and a proprietary three-cheese blend that’s always fresh, never frozen. Topped with bold premium meats and freshly sliced veggies, Marco’s flavor-first approach continues to set the brand apart.

“Pizza lovers who crave bold flavor have spoken — and it’s all thanks to our incredible franchisees and their team members who deliver handcrafted excellence every day,” said Denise Lauer, Chief Marketing Officer, Marco’s Franchising, LLC. “Being the top ranked among all QSR pizza on the list is an incredible honor. It inspires us to keep evolving, innovating, and elevating every aspect of the guest experience.”

Innovation Meets Craft

In 2025, Marco’s wowed fans with craveable new offerings, all while maintaining operational simplicity. Under the culinary leadership of Chef Kathleen Kennedy, the brand rolled out standout permanent menu items like the Mike’s Hot Honey Pepperoni Magnifico, a bold twist on a classic featuring crispy Old World Pepperoni^®, signature sauce, and fresh cheeses, finished with a drizzle of sweet heat.

Other innovations include the fan-favorite Pepperoni Bread, layered with crispy shredded pepperoni and Romesan seasoning, and sweet favorites like Chocolate CinnaSquares^® made with Ghirardelli^® chocolate. Marco’s introduced limited-time offerings built on its acclaimed Magnifico^® line, including the Triple Pepperoni Magnifico, and the Margherita Magnifico – made with fresh mozzarella and a bright basil drizzle – reaffirming its commitment to bold flavor with minimal menu complexity.

A Brand on the Rise

With more than 1,200 locations and continued expansion, Marco’s is growing with purpose, anchored by a strong franchisee community and a people-first culture that values quality above all.

As Marco’s continues its upward trajectory, this recognition is a testament to the brand’s commitment to flavor, innovation, and exceptional guest experiences.

The full list of Newsweek’s 2025 Best Pizza Chains is available at https://www.newsweek.com/readerschoice/best-pizza-chain-2025.

For more information Marco’s Pizza franchise opportunities, visit https://www.marcos.com/franchising/ or contact Beth Heminger at bheminger@marcos.com or 419-279-5795.

ABOUT MARCO’S PIZZA
Headquartered in Toledo, Ohio, Marco’s Pizza is one of the fastest-growing pizza brands in the United States. Marco’s was founded in 1978 by Italian-born Pasquale (“Pat”) Giammarco and thrives to deliver a high-quality pizza experience, known for its dough made from scratch and its three fresh signature cheeses. The company has grown from its roots as a beloved Ohio brand to operate and franchise over 1,200 stores in 35 states with locations in Puerto Rico, the Bahamas, and Mexico. Most recently, Marco’s was recognized as America’s Favorite Restaurant in the Limited-Service Pizza category by Nation’s Restaurant News using Technomic Ignite Consumer 2024 data^ꝉꝉ. Other recent accolades include ranking No. 48 on Entrepreneur Magazine’s 2024 “Franchise 500” ranking, earning a coveted spot as the only top 5 pizza chain to rank on Newsweek’s 2025 “America’s Best Customer Service” in pizza chains list, earning a spot on QSR’s Top 50, and being featured on Nation’s Restaurant News’ prestigious “Top 500” ranking.

*For Newsweek’s terms and conditions, see: https://www.newsweek.com/rca-terms-conditions.

^ꝉꝉ According to Technomic’s 2024 America’s Favorite Restaurants data, Marco’s Pizza secured the top spot in the Limited-Service Pizza category with a 53.4% composite top-box rating, indicating the share of recent guests who gave the brand the highest possible rating for each of the guest experience attributes. Data for America’s Favorite Chains comes from Technomic Ignite Consumer, which collects information about how brands impact consumers and how consumers interact with those brands, via online surveys. See here for more information: www.technomic.com/ignite-consumer.

SOURCE Marco’s Pizza

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