The 2025 food truck season is nearing an end, and yet I feel like we never truly got started. It’s been a whirlwind of stress, anxiety, excitement, happiness and frustration. Through it all, there have been many lessons learned and adjustments made.

Every time we go out and set up, we experience something different and learn something new. It’s exciting, but it can also be exhausting. Below are some of the key points I’ve learned.

Mobile Pizzeria Challenges

As much as I love that we have a mobile restaurant – I feel that’s a huge selling point, especially once we open to catering weddings and other important events – I find myself often daydreaming about how much easier our life would be if we had a brick-and-mortar restaurant.

With a permanent location, every piece of equipment would have a dedicated spot, everything would be easier to clean and maintain, and we’d be ready for service at any time. The physical demand of unloading and loading equipment just to make some pizzas for a few hours wouldn’t be a thing.

We wouldn’t have to figure out when we can squeeze time into the shared space at our commissary based on the booking calendar. Nor would we have to wait for someone to finish in the dish pit before we could wash our dishes and go home.

Finally: Pulling a trailer is stressful. Backing it up into a tight spot is even worse.

I say all that not to discourage you from opening a mobile pizzeria. I would do it again, without hesitation. But looking back at all of the classes and seminars I attended, not once did someone talk about how physically demanding it is to set up and tear down.

Admittedly, if we had opted for a truck or enclosed trailer, the physical demand would be much lower, but not fully eliminated.

Little Will Go As Planned

Coming into this year, I had a grand vision that we’d open, and like clockwork we’d set up every two weeks (our target cadence) for the entire summer and into the fall, picking up a private or public event here and there. In my mind, it would be smooth sailing. Along with that, I pictured us offering complicated specials with advanced toppings and finishing steps.

Just as we were getting into a rhythm of placing food orders, making dough and setting up, I got injured and we were unable to open for roughly two months. Instead of opening over a dozen times this season, it’s looking like we’ll be lucky if we get eight services in.

I had so many plans that just aren’t going to come to fruition this season.

While I was recovering, I had a lot of time to reset my personal expectations for what this season is going to look like. However, I am frustrated by how far behind my personal goals and schedule we are.

Had we been able to get into a routine, our confidence level about all aspects of running our business would be far ahead of where we’re at now, and we’d be more efficient as well. In our short time of being open, we’ve sped up ticket times and increased the complexity level of our specials, but we’re nowhere near ready for online ordering or booking large catering events. And that’s exactly where I wanted us to be at the end of season one.

I can’t remember which class it was during Pizza Expo 2025, but I remember someone saying that if you’re treating a mobile pizzeria as a hobby, you’re doing it wrong.

I smirked and wrote it off at the time, but I get it now. Setting aside the financial implications of not being consistent, it’s incredibly difficult to refine your workflow and end product if you’re only doing this occasionally.

It takes practice to be great, and we need more practice.

Share Your Knowledge

The morning after our first service, I sat down with my wife and kids and talked it through. Where did we go wrong? What did we do right? Where could we improve?

As they talked about aspects they wanted to change, I started to feel really guilty. Guilty that I didn’t properly prepare them. I had spent the last two years soaking up knowledge from industry experts and YouTube influencers, and I had done my best to share it with them. I didn’t do enough. I let them down.

Since then, I’ve done my best to take their feedback, integrate it into our service and refine it as needed. I’ve also set out to make sure I talk through everything I’m envisioning. I’m not perfect, and we still have a long way to go, but every time we go out, things run more smoothly.

Take Notes

Every time I make dough, prepare a special, or we go out for service, I tell myself I need to sit down and journal or take notes about how it all went. What did I like? What didn’t I like? What do I want to change? I’ve yet to do it, and each time I run into a situation where I could easily have the answer if only I’d taken notes. I kick myself for it.

For example, we had a spinach pizza special ready to go right before I got hurt. We’d spent an afternoon and 12 pizzas going over the recipe, trying different cheeses and figuring out precisely how we wanted to finish it. We were ready to launch it that same week.

Then, the doctor hit me with bad news, and we didn’t do anything pizza-related for weeks. When it came time to actually serve our special, it took my wife and I a few days of discussing the finer details to fully remember exactly what we did. Heck, even as we set up for service, we were still questioning it.

So, I’m including taking notes as some sage advice for you, but also as a reminder for myself. Take notes! Future you will thank present you.

Thank You

There are countless other stories and lessons learned I could have shared here – or in any of the weekly installments we’ve published during this series. I’ve thoroughly enjoyed sharing my experience, and hopefully those insights have helped you – even if just a little bit.

Even more so, I’ve enjoyed talking to everyone who has reached out with kind words, cheered me on or asked for advice. I continue to be amazed at how welcoming this industry is when it comes to sharing knowledge and offering advice.

I want to say thank you to everyone I’ve interacted with along the way. You’ve made a newcomer feel right at home.

Cheers.

JASON CIPRIANI is the owner of Sips & Pies, a mobile wood-fired pizzeria serving Neapolitan-inspired pizza, in Colorado.

The post Launching a Mobile Pizzeria: Lessons Learned (Part 16) appeared first on Pizza Today.

When you think of pizza toppings, an apple likely isn’t the first image to spring into your mind. That’s understandable. But this famous fruit, while admittedly delicious all by itself, can star in some winning combinations. And I’m not just talking about dessert pizza, either.

Apples can introduce a burst of natural sweetness and crisp texture that pairs wonderfully with many savory ingredients. They allow for a unique twist that elevates your pizza game and gets everyone talking.

With so many varieties available, apples have a versatile flavor profile. They range from sweet and mild to tart and zesty, so you literally can explore myriad combinations and possibilities, depending on what you are looking to accomplish with the finished dish. Whether you’re going for something more “gourmet” or just want to switch things up from the classic options, apples are a fun and creative way to take your pizza to the next level.

The Case for Apples on Pizza

Adding fruit to savory pizzas is nothing new. Hello, pineapple! But apples, in particular, strike a wonderful balance between sweetness and acidity, which makes them ideal to complement rich, salty and savory flavors. They work especially well with ingredients such as goat cheese, sausage, rosemary and nuts, bringing a delightful contrast to every bite.

The texture of apples also adds a unique element. When baked, apple slices become tender while still maintaining a slight crunch, giving the pizza an extra layer of complexity. And let’s not forget the visual appeal: Apple slices add pops of color that make your pizza look as good as it tastes.

Which Apples Work Best on Pizza?

Not all apples are created equal when it comes to pizza. The best varieties are those that hold their shape during cooking and have a flavor that complements savory ingredients. Here are some excellent options to consider:

Honeycrisp:

Sweet, crisp and slightly tart, these apples are a reliable choice for most recipes.

Fuji:

Sweet and juicy, Fuji apples pair wonderfully with rich, savory toppings like sausage and goat cheese.

Granny Smith:

If you prefer a tangy, tart flavor, Granny Smith apples are perfect for balancing overly rich or sweet toppings.

Gala:

Mild and sweet, Gala apples provide a subtle flavor that works well without overpowering other ingredients.

How to Use Apples on Pizza

When using apples as a pizza topping, thinly slicing them is key. Thin slices cook quickly and evenly, blending seamlessly with the other toppings. Don’t be afraid to experiment with complementary ingredients such as fresh herbs, maple syrup or even nuts for added crunch.

This recipe is one of my favorites, as I love the combination of apple, maple and pecans. Sausage is the ideal protein for this pizza. Give it a whirl and see what you think. It might be your hottest LTO this fall, when apples are in season.

Sausage, Rosemary, Maple & Apple Pizza Recipe

Try this gourmet sausage, apple & maple pizza recipe! Perfect fall flavors with goat cheese, pecans & rosemary. Get the Sausage, Rosemary, Maple & Apple Pizza recipe.

Jeremy White is Editor in Chief at Pizza Today.

The post Savory Apple Pizza | Apple of my Pie appeared first on Pizza Today.

Fluffy. Buttery. A dusting (or a handful!) of cheese. The best breadsticks and garlic knots are simple yet delicious. Since these starters often are made with the same dough used for pizzas – and served with sauces and cheese already on hand for salads or entrées – breadsticks and garlic knots represent a quick win to drive up ticket values while requiring little extra work by kitchen staff.

Next month, 75 chefs from around the country will compete for the title of America’s Best Breadsticks/Garlic Knots at the Great American Pizza Challenge held during Pizza Expo Columbus. Ahead of the Oct. 26-27 event, Pizza Today is getting advice from the pros about how they make crave-worthy garlic knots and innovative, seasonal breadsticks that serve as an additional revenue stream.

Making Breadsticks and Garlic Knots from Pizza Dough | Knot a Lot To It

Like pizza, breadsticks and garlic knots most often are served pre-portioned, so they are easy for groups to share. New Orleans-based Pizza Delicious serves up tiny, fluffy knots coated in garlic butter, Parmigiano-Reggiano and a sprinkle of parsley. The pizzeria includes 10 to 12 knots per order, served in a basket lined with foil to keep the garlic butter contained – either to a basket in the Pizza Delicious dining room or a to-go bag for carryout orders.

Despite the simplicity of these doughy treats, Pizza Delicious Co-owner Mike Friedman says everyone does them a little differently. The pizzeria makes its dough two days ahead, and staffers slice the dough into strips and roll them into a “log shape” before tying them into knots. “The kitchen crew will be tying them for the next day, and they’ll proof overnight,” Friedman says, adding that the knots are tossed in oil before being spread out on trays and baked at 500 F.

Typically, kitchen staff bakes half of the knots in the morning and another set in the afternoon to ensure freshness. Garlic knots should be puffy and slightly brown when removed from the oven, Friedman says. He warns not to overcook the knots, since they’ll be reheated to order in the same counter-top oven staffers use to reheat slices.

The pièce de resistance – Pizza Delicious’ garlic butter – is created by cooking garlic until it’s sweet and fragrant but not burned. “It’s something you’ve got to pay attention to when you make it, but it’s fairly simple,” Friedman says, adding that offering more, smaller knots per order means more surface area for butter, cheese, salt, pepper and oregano, boosting the flavor of these savory bites.

Breadsticks Business | Standalone Breadsticks Marketplace

Breadsticks aren’t just an add-on menu item at Saratoga Springs, Utah-based The Place Pizza. For the past year and a half, the Peek brothers have run In the Stix, an online marketplace dedicated solely to breadsticks.

“The idea behind that store was to add marketplaces to DoorDash, UberEats and GrubHub, just to get more consistent orders coming in,” Devin Peek tells Pizza Today, adding that while the brick-and-mortar pizzeria features a whopping nine types of breadsticks that sell for between $4.99 and $7.99 per order, In the Stix customers can choose from even more varieties.

Unlike their pizzas, which use a family sourdough recipe before being fired in a woodburning oven set to 700 F, The Place’s breadsticks are made with baking powder instead of yeast, which means dough can be used the same day. “We offer sweet breadsticks and savory breadsticks – and because it’s a sweeter dough, it works with both of them really well,” Peek says.

The most popular order, Stuffed Cheese Breadsticks, contain shredded mozzarella, an Asiago-Fontina mix, Parmesan and Mexican queso. Peek says up to 70 percent of dine-in customers order breadsticks to go with their meals, and his favorite flavor is the Spinach, Feta and Bacon. The Place Pizza also offers a rotating seasonal flavor – currently Peaches & Cream Breadsticks.

The popularity of their breadsticks – made using a dough recipe the Peeks got from their grandmother – came as somewhat of a surprise. “We weren’t even thinking about breadsticks until the very, very end,” Peek says of the pizzeria’s opening nearly three years ago.

To create the stuffed breadsticks, the kitchen makes batches of about 45 at a time, with dough cut into sheets measuring 4 inches by 10 inches. “We make a rectangle with it and then sew one side and fold it, hamburger-style,” Peek says.

In The Place’s wood-fired oven, baking breadsticks takes about half the time as cooking sourdough pizzas. Savory orders come with six to eight breadsticks, while stuffed dessert varieties include 12 bite-size pieces.

Specialty breadsticks limited to the In the Stix online marketplace include the Hawaiian – stuffed with shredded pork, red onion, pineapple and bell pepper with house-made pineapple barbecue sauce – as well as chicken parm, buffalo chicken and build-your-own options. If dine-in customers want to order breadsticks styles reserved for In the Stix mobile customers, they are encouraged to scan a QR code on their table to order them in-store.

The Peek brothers also own mobile ovens that allow them to take In the Stix on the road. “We’ve done breadsticks for weddings as well,” he says. “Last time I checked, we were doing around $3,000 a month on the breadsticks store.”

Garlic Knots Recipe

Get the garlic knots recipe that includes finishes and garlic knot folding instructions.

KATE LAVIN is Senior Editor at Pizza Today.

The post Breadsticks and Garlic Knots | Prelude to a Pizza appeared first on Pizza Today.

Detroit has proved to be one of the most popular pizza styles across the U.S. The tender, yet chewy crumb and racing-stripe sauce add to its appeal, but there’s no denying that the real magic is in the crispy cheese crown that towers above the edges of the pizza. It seems only a matter of time before the Frico transcends Detroit pizza altogether and pops up on other styles.

These blackened, lacy edges can be traced back to Buddy’s Pizza, the iconic pizzeria credited with creating what we now call Detroit-style pizza. In 1946, the owners – Gus Guerra and his wife, Anna – were looking for something new to add to their menu. They came up with a variation on Sicilian pizza with a show-stopping cheese crown. The lore behind this style is that Buddy’s used a blue steel pan originally meant to hold small auto manufacturing parts. With an abundance of such trays in Motor City, it was probably a simple matter of convenience and supply. It’s this very pan – deep with thick steel sides – that help create the beautiful cheese crown. Ironically, those blue steel pans so key to the style’s creation are now nearly impossible to find. Luckily, other pans exist to help mimic the originals.

Frico For Non-Detroit Styles

As a person who doesn’t adhere to the exact constructs of specific pizza styles, I love seeing the Frico edge pop up outside of Detroit pizza. I’ve never made Detroit pizza at my shop, but I do put a crispy cheese crust on our Grandma pies. The pizza I make is a variation of the pan pizza my mom used to make. It’s her version of a pan pie, coated with a sesame-seed bottom. When I was workshopping this pizza to make at my restaurant, cheese that pooled over the edge and caramelized in the oven was a natural addition. The sesame seeds turn crunchy and buttery in the oven, and the crispy cheese edge makes the pizza almost decadent. Looking around, I see this feature elsewhere, too – especially on round pan pies. At Chicago-based Milly’s Pizza in the Pan, you can find a cheesy layer lurking along the round crust of what the owner, Robert Maleski, calls a Chicago pan pizza.

It might look easy, but getting the perfect frico crust takes more than just sprinkling some extra cheese on the edge of your pan pie. Like anything extraordinary, it’s all in the details. Creating a consistently great cheese crown really comes down to the cheese, the fat, the pan and the tools.

Cheese Frico

Traditionally, Wisconsin brick cheese was used to create the caramelized edges. This high-fat cheese has a buttery, salty flavor with a good amount of tang. Mozzarella has become a more common addition to the cheese blend. The amount of cheese you use is extremely important. Nicole Bean of Pizaro’s Pizza Napoletana in Houston agrees that finding the right balance of cheeses is essential. She says, “Low-moisture mozzarella is helpful building a frico. There’s debate on which brand – and even if pre-shred makes a difference on it. I think it truly depends on what you’re looking for in your frico.”

The shape of the cheese can impact your final product as well. Shredded cheese is a great option, but also consider using sliced cheese that you layer along the sides – or cut and cubed cheese. This is how Maleski creates his crispy crust at Milly’s. “I use part-skim, low-moisture mozzarella. I think the whole milk releases just a little too much grease and have found that skim works better. I buy them in block form, and we slice them ourselves. We do one-ounce slices. The trick is to layer the slices so they run up the side of the pan.”

While you want a crispy crown, Maleski points out that it’s important not to overcook the pizza, since it can cause the frico to taste bitter and burned.

Pan Pizza

The cheese works in tandem with the pan. The traditional blue steel pans with black surfaces are similar to a cast iron, with the black being better at conducting heat and essentially frying the cheese edge as the pizza cooks. The slightly sloped edges help to create the shelf of caramelized, lacy cheese. While these pans are very hard to come by nowadays, there are some good alternatives.

Once you find the right pan for your frico, don’t forget the fat. A good amount of fat should be used along the bottom and sides of the pan – not only to help with the release of the frico but to help fry it and give it shape and flavor. I’m a big fan of olive oil, but depending on what you’re going for, butter, Crisco or even good old-fashioned grease works really well – or try a combination of a few coatings. Maleski first rubs the entire pan with Crisco and then sprays Pam along the edge of the pan where the frico will touch. He says, “When I first started, it was incredibly challenging to free the pizzas from the pan. Since I discovered the combo of Crisco and Pam, I have never had any issues with the pizza sticking; it comes out like butter.”

Releasing Pizza From the Pan

Once you determine which pan to use and the grease you prefer, the next thing to consider is how to go get it out of the pan. “Choose the right tools to remove your Detroits to preserve the frico as much as possible,” Bean says. “I’ve seen a variety of things: metal dough scrapers or even putty scrapers, beveled spatulas, plastic or metal spatulas, flexi scrapers.”

There’s something about a caramelized cheese frico that is irresistible – both to eat and photograph. While Detroit-style pizza is as popular as ever, the Frico edge itself has taken on a life of its own. Using the right tools, cheese, pans and process, there’s really no limit to putting a frico on your own version of pan pizza.

Audrey Kelly owns Audrey Jane’s Pizza Garage in Boulder, Colorado.

The post Pizza’s Crowning Achievement | Knead to Know appeared first on Pizza Today.

WASHINGTON, D.C. (Aug. 25, 2025) – Sure, the autumnal equinox technically marks the official start of fall, but let’s get real – the true kickoff to the season begins when pumpkin spice starts landing on menus. One of the most iconic flavors of all time, pumpkin spice is a flavor consumers anticipate every year. Today, &pizza officially put the PSL on notice with something that will leave pumpkin lovers drooling: Pumpkin Spice Knots.

No one does sweet and savory quite like &pizza, and its new Pumpkin Spice Knots were created to deliver on that promise – and then some. Wrapped inside &pizza’s legendary dough is a warm pumpkin spice filling. Once out of the oven, they’re finished with a sweet vanilla icing and a healthy dash of powdered sugar that will have everyone ready to don their plaid flannels, denim and UGG boots. The new Pumpkin Spice Knots will be available for a limited time while supplies last for $6 at all &pizza locations.

“Let’s be honest, brands hang their hats on pumpkin spice every year, but it’s a rinse-and-repeat cycle that’s become mundane at best,” says Mike Burns, CEO of &pizza. “Boring and expected are a death sentence, so we decided to do something about it. We don’t tip toe around trends – we hijack them.”

Mission-driven to create a more socially conscious, culture-carrying community, &pizza is not “Big Pizza,” and it’s proud to be so. More than just a better flavor/quality ingredients kind of pizza shop, &pizza leads with real actions and an unwavering commitment to being more; so, expect more.

Ready to give the Pumpkin Spice Knots a try? Join &pizza’s rewards club to unlock members-only deals, VIP events, swag and more. Download the app or visit andpizza.com to start stacking your &coins.

For more information and to place an order online, please visit order.thanx.com/andpizza.

Price and participation may vary by location. For a list of all location, please visit andpizza.com/andpizza-locations.

About &pizza

Founded in 2012, &pizza is a mission-driven, culture carrying community dedicated to better flavor, quality ingredients, and community betterment. Proud to differentiate themselves, &pizza is doing more for their workers by providing a livable wage, a socially conscious vision, and real action to help advance real social progress. &pizza has locations across the East Coast in New Jersey, Pennsylvania, Washington DC, Maryland and Virginia.

SOURCE: &pizza

The post Are You Punkin’ Me With These Pumpkin Spice Knots? appeared first on Pizza Today.

While some pizzeria owners roll out seasonal menus customers love, others struggle to move beyond a classic pepperoni pie. The secret isn’t just creativity, it’s strategy, timing and understanding what your customers really want when the seasons change.

At Pizza Expo 2025, Chris Decker, founder of Truly Pizza in Dana Point, California, shared insights about creating seasonal pizza menus that drive sales and customer excitement. His approach is about more than showcasing fresh ingredients; it’s about telling stories, bringing emotions into the kitchen and connecting with customers on a deeper level.

Here’s how Decker approaches building a seasonal pizza menu that thrills customers, embodies creativity, and keeps operations running smoothly.

Why Seasonal Menus Matter

For Chris Decker, pizza isn’t just food; it’s an experience that brings people together. “Pizza is an edible canvas,” Decker says. “It’s how I express what’s in my head, my creativity and how I share my passion with our community.”

Decker believes the different seasons bring their own emotions and memories, which makes them a rich source of inspiration. “Fall is my favorite season,” he shares. “The leaves, the weather, the food – I love creating dishes that reflect what that time of year feels like.”

Seasonal offerings also tap into the allure of exclusivity. “Customers get excited about food that’s only available for a limited time,” Decker explains. “It makes them feel special and drives them to try it before it’s gone.”

The Ingredients of a Successful Seasonal Menu

Prioritize Ingredient Quality and Availability

Ingredient sourcing serves as the foundation of Decker’s seasonal menus. He regularly starts planning by visiting farmers markets or talking to a trusted produce supplier to find out what’s fresh and in season. “Rob brings me a box of what’s seasonal or coming soon, whether it’s baby carrots, oranges, or unique items like purple asparagus,” Decker notes.

He recommends building strong relationships with suppliers and farmers. “Ask them questions,” he says. “They’re happy to tell you how to use the product, and they want you to succeed.”

Stick to Familiar Flavors with a Twist

While Decker keeps simplicity in mind, he uses seasonal ingredients to highlight classic flavors in new ways. “A cheese pizza is my favorite pizza,” he asserts. “It’s the foundation of everything we do.” Yet, he continually looks for ways to reinvent the wheel without making it unrecognizable.

For example, Decker recalls finding inspiration from a roasted carrot pizza at a small pizzeria in upstate New York. “It wasn’t overdone, and the carrots were the centerpiece,” he says. “It really encouraged me to bring that type of creativity into my own menu.” Now, dishes like a Brussels sprout and truffle pizza often appear in Truly Pizza’s winter specials.

Decker keeps the balance of simplicity and inventiveness in mind. Instead of loading pizzas with too many toppings, he focuses on taking one or two quality ingredients and letting them shine. “Figs are one of my favorites,” he shares. “Layer them with prosciutto and cheese, and you get that perfect sweet and salty balance.”

Consider Operational Efficiency

While seasonal recipes should be creative, they also need to work seamlessly within the kitchen. “We once added asparagus post-oven to a pizza because it maintained the crunch and flavor, but it slowed everything down,” Decker recalls. Since then, he tests how new dishes affect workflow and ensures all staff are trained to execute specials efficiently.

“Think about the entire process,” he advises. “It’s not just about the customer experience; you need to maintain consistency in your operations.”

Tell Stories Through Food

Seasonal menus give Decker the opportunity to tell stories with every dish. Whether it’s highlighting their roasted heirloom carrot pizza inspired by his New York roots or using local honey from the Ecology Center in California, he ensures every menu item has a narrative.

“One thing I love about seasonal menus is that you can connect people to something deeper,” he notes. “When dishes are tied to a feeling, memory, or local ingredient, people remember it.”

For winter, Truly Pizza serves dishes like truffled Brussels sprout pizza that evoke the cozy feeling of the season. “It’s all about creating moments,” says Decker. “When customers feel something special, they keep coming back.”

Pricing and Marketing for Seasonal Menus

Seasonal ingredients can often cost more, but Decker emphasizes not undervaluing quality. “Don’t be afraid to charge what your food is worth,” he says. “If someone’s selling $10 pizzas down the street, that’s on them. People will pay for creativity and effort.”

Decker also incorporates storytelling into his marketing strategy. He teases seasonal pizza launches on social media, often sharing photos or videos of new creations in progress. He also emphasizes direct customer engagement. “We often give out small samples of our new pizzas,” Decker says. “It’s a great way to get feedback and build excitement.”

A standout element of Truly Pizza is its VIP dish, the “Industrial Pizza,” which isn’t listed on the menu. “It’s something we only serve to fellow pizza makers or very special guests,” Decker explains. “It’s a gift. It shows our gratitude and creativity in a way they’ll remember.”

Keep Experimenting, Keep Learning

Decker knows the value of trial, error, and evolution. With his team, he continually experiments with ideas, even if some don’t pan out. “We tried making cheeseburgers for Father’s Day,” he laughs. “It was a disaster, but that doesn’t stop us. You’ve got to take risks to discover what works.”

He encourages others to find inspiration all around them. “Travel, eat, visit other pizzerias, and pay attention to everything,” Decker says. “There’s no better way to learn than to explore what’s out there.”

How to Succeed with Seasonal Menus

For Decker, a great seasonal menu focuses on more than trends. It taps into personal stories, customer connections, and the passion behind the food. His advice boils down to one guiding principle: “Do everything with intention,” he says. “When you put purpose behind every decision, whether it’s picking the ingredients or naming the dish, the results are always better.”

The post Building a Seasonal Pizza Menu That Actually Works appeared first on Pizza Today.

New Mexico’s Hatch Valley is known as the chile capital of the world. Starting in late July or early August, visitors travel to New Mexico to experience “green season,” when the region’s famous green chiles are harvested and roasted in steel drums, filling the air with sweetly scented smoke. The chiles appear on New Mexico license plates and assorted souvenirs, with regional specialties such as the Pueblo slopper – an open-face green chile cheeseburger invented in Pueblo, Colorado – paying homage to the chile also popular in breakfast burritos.

These days, word of the Hatch Valley’s No. 1 export has spread beyond neighboring Texas and Colorado. And flash-freezing makes it possible to enjoy green chile pizzas, pastas and queso all year long.

Green Chile Pizza Toppings

Deena Crawley, chief of staff at Albuquerque-based pizzeria chain Dion’s, describes green chiles as a spicy pepper with a heat and texture profile distinct from others in the Capsicum category. She says Dion’s works with Bueno Foods – which sells mild, medium and hot green chiles – to create a custom blend each year.

“We buy our whole batch of green chile (for the year) all at one time. It’s a blend that’s specific to us,” Crawley tells Pizza Today. “One of my favorite things about the year is when it is roasting season. There is a very distinct green chile smell in the air because of the roasters.”

Dion’s 505 pizza (named for the area code serving the New Mexico towns of Albuquerque, Santa Fe, Las Cruces, Roswell, Farmington and Gallup) is topped with pepperoni and green chiles, while the Duke City pie features turkey, cheddar, green chiles and Parmesan.

Experimenting With Different Base Sauces

At 575 Pizzeria in Amarillo, Texas, the Green Chile Cheeseburger pizza is a local favorite. Created with a Dijon mustard base, ground beef, red onions, bacon, cheddar and, of course, green chiles, the pizza is topped with fresh romaine, pickles and baby heirloom tomatoes when it comes out of the oven.

“You get a little bit of the warm from the pizza coming out of the oven and then a little bit of the cooler side, so it definitely is very unique – and it’s aesthetically pleasing in my opinion, too,” says General Manager Shane Miller.

Since the pizzeria uses green chiles year-round, they typically come frozen and bagged. A trusted worker inspects each chile to make sure it meets the restaurant’s standards, and the chiles are allowed to thaw completely so they do not add unwanted moisture to the pies.

Miller says the Green Striped Piggy pizza is one of his personal favorites. The white pie has an olive oil base, topped with mozzarella, Parmesan, goat cheese, feta, green chiles and bacon (see recipe). “The green chiles really do bring out that color. … I don’t think it would be the same without the green chiles on there,” he says.

Green Striped Piggy

Recipe courtesy of Brian Kelleher, owner of 575 Pizzeria in Amarillo, Texas

>> Get the Green Striped Piggy Recipe.

Green Chile Ranch Dressing

With Dion’s locations in New Mexico, Colorado and Texas, Crawley says the pizzeria is “equally famous for our pizza and our ranch dressing.” In 2017, Dion’s leaned into its New Mexican heritage and started producing green chile ranch dressing, with the initial production limited to Las Cruces, New Mexico.

“People got wind that we have this green chile ranch in Las Cruces, and they were driving six hours to get their hands on this dressing. People would buy it, and they would go resell it for huge, crazy amounts. So, it was big, big news when we released it,” Crawley says.

The pizzeria’s leadership team quickly realized they had struck gold with green chile ranch and increased production to offer the dressing at all restaurant locations. Eight years later, it’s not uncommon for customers to order the 505 pizza, which comes with green chiles, and request a side of green chile ranch.

Dion’s sells its green chile ranch and other dressings for $4.80 per bottle from its storefronts. The pizzerias do not sell the dressings through grocery stores or online, as the products require refrigeration.

Green Chile Season and Beyond

Thanks to various options for freezing green chiles, pizzerias can include them on their menus all year long. The preferred method is roasting chiles and waiting for them to cool before peeling and removing seeds, then freezing them in air-tight bags either whole or diced. Diced chiles can be added to soups, dressings, queso or spread on pizza as a topping.

Whole, roasted chiles can be stuffed with cheese, fried and served as an appetizer similar to jalapeno poppers. Be sure to remove the seeds, which can be unpleasantly spicy.

KATE LAVIN is Senior Editor at Pizza Today.

Read the August 2025 Issue of Pizza Today Magazine

In this issue, we announce Pizza Today’s 2025 Pizzeria of the Year. Find out how the owners turned a failing pizzeria purchase into a fast-growing pizza business. Learn how to make a sourdough starter. It’s Green Season! Green Chile, that is. Explore menu ideas that add New Mexican flavors to your pizza. Find out which strip mall locations work best for pizzerias – and how to maximize traffic. Discover why pizzerias are going with custom mobile apps to capture sales and return visits. Tap into addictive bar menu options to increase check averages. Go to the August Issue.

The post Green Season | Fresh Green Chile Menu Ideas appeared first on Pizza Today.

Bar food is addictive. From chicken wings and mozzarella sticks to fried pickles, nachos and sliders, customers are looking for a prequel to their pizza main event.

Including bar bites on your menu can increase check averages and generate happy hour visits when marketed well. The classics have a proven track record that meet the demands of consumers, while fitting into a restaurant’s tight food and labor costs. But, it starts with a dynamite shareable plate.

Street Food goes dine-in

Mobile restaurants have elevated street food to another level, and brick-and-mortar spots are cashing in on the trend. Perfect as bar bite options, street foods are often hand-held and whet the appetite. Arancini and toasted ravioli are common street foods that have become menu sensations. Here are a few that you can make your own:

Great Bar Bite Options

Tacos.

Be sure to use the small street taco- or mini-sized shells. You can use traditional Mexican style or get creative with Southern or Korean BBQ, Jamaican jackfruit or Citrus fish.

Dumplings.

There are many styles of dumplings. The most common are Chinese potstickers and Japanese gyoza. Both use pork and cabbage with various herbs and spices.

Empanadas.

Easy to prep ahead and warm to order; experiment with fillings. Chicken and beef are typical. Try potatoes, mushrooms, chorizo or pulled pork.

Skewers.

These don’t have to be kebabs. Satays, Souvlaki and Tandoori are popular.

Elotes.

Traditionally grilled corn is smothered in mayo, grated cheese, chili powder and a squeeze of lime. This style has won over consumers so much that elotes-flavored products have exploded in retail groceries.

Just Dough It

Go with your strength: dough. Customers can’t get enough of your dough. Leverage your expertise with bar bites that speak to your talents. Think about doughy creations such as empanadas and pretzels. We’ll help you get started with a couple of recipes. Remember try several batches and add in your own upgrades and techniques. 

Classic Beef Empanada Recipe 

Here is a classic beef empanada recipe to experiment with. Pro Tip: You can add the beef filling as a specialty pizza topping.

>> Get the Classic Beef Empanada Recipe.

Soft Pretzel Recipe

A Bavarian specialty, soft pretzels are the perfect accompaniment to a pint of beer.

Try this soft pretzel recipe in baker’s percentage from the late Dough Doctor Tom Lehmann.

>> Get the Soft Pretzel Recipe.

Not sure what to serve with pretzels? A high-quality whole-grain, hot or spicy brown mustard works well. Beer cheese is also a go-to for pretzel dipping. Yes, even a dill pickle dip hits the spot with a pretzel.

Denise Greer is Executive Editor at Pizza Today.

Read the August 2025 Issue of Pizza Today Magazine

In this issue, we announce Pizza Today’s 2025 Pizzeria of the Year. Find out how the owners turned a failing pizzeria purchase into a fast-growing pizza business. Learn how to make a sourdough starter. It’s Green Season! Green Chile, that is. Explore menu ideas that add New Mexican flavors to your pizza. Find out which strip mall locations work best for pizzerias – and how to maximize traffic. Discover why pizzerias are going with custom mobile apps to capture sales and return visits. Tap into addictive bar menu options to increase check averages. Go to the August Issue.

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That’s the magic of limited-time offerings (LTOs), and if you’re not using them in your pizzeria, you’re missing out on one of the most powerful tools for driving sales, engaging customers and keeping your brand fresh.

At Pizza Expo in Las Vegas, Lars Smith from State of Mind Hospitality Group delivered a masterclass on why LTOs should be part of every pizzeria’s strategy. As chef and co-owner of three successful locations in the San Francisco Bay Area, Smith has built LTOs into the very DNA of his business since day one. His insights reveal how these temporary menu additions can transform not just your sales figures, but your entire restaurant culture.

What Makes a Limited-Time Offer Actually Work?

An LTO is any special promotion available for a limited time – whether that’s a discounted item, special menu creation, or one-off event. But here’s the thing: not all LTOs are created equal.

Smith breaks down the key ingredients that make LTOs irresistible to customers:

Urgency creates that “get it now or miss out forever” feeling that drives immediate action. When customers know something won’t be around long, they prioritize it over their usual choices.

Seasonal relevance taps into what’s happening in the world around us. Think pumpkin spice pizzas in fall, Super Bowl specials, or holiday-themed creations that feel perfectly timed.

Exclusivity means offering something they literally can’t get anywhere else. This isn’t about copying your competitor’s latest promotion – it’s about creating a unique reason to choose your pizzeria.

Scarcity amplifies desire, whether through limited daily quantities or short availability windows. When State of Mind offers just 15 grandma slices per day, customers know to order early or miss out.

Six Game-Changing Reasons to Embrace LTOs

1. Turn Fence-Sitters Into First-Time Customers

Acquiring new customers is expensive and challenging in our crowded market. But an enticing LTO can be the push that gets someone who’s been “meaning to try your place” through your doors.

Smith shares how restaurant week specials, featuring unique pizza and spritz pairings, not only brought in new faces but generated free press coverage. “It’s a great way to get people that are on the fence with an enticing reason to visit,” he explains.

2. Reignite Your Regular Customers’ Excitement

Even your most loyal customers can fall into routine. LTOs give them something new to get excited about and share with friends and family.

Smith shares that after his wife won an international competition with her pumpkin spice pizza, they put it on the menu as a limited-time offering. “Regular customers already believe in us,” Smith says. “And they’re really excited to come in and try that award-winning pizza.”

3. Unleash Your Team’s Creativity

Here’s where LTOs become more than just a sales strategy – they become fuel for innovation. Smith calls this his favorite aspect: “Doing LTOs is an incredible outlet for your chefs, your team’s creativity.”

When you build creativity into your regular operations, you’re not just keeping customers interested – you’re keeping your team energized and pushing the boundaries of what your kitchen can accomplish.

4. Showcase Seasonal and Local Ingredients

For pizzerias committed to quality ingredients, LTOs provide the perfect vehicle for highlighting seasonal produce and local partnerships. Smith’s California location takes advantage of short-season items like fresh figs and local apricots that would be impossible to feature year-round.

“Particularly when we’re talking about figs, which is only a couple weeks season, or apricots that are only really a few week season, you really have this opportunity: ‘Hey, we’ve got this great local thing and you can only get it for three weeks,’” Smith notes.

5. Test New Products Without Long-Term Commitment

Want to add prosciutto to your regular menu aren’t sure if customers will bite? Run it as an LTO first. Smith’s team tested everything from truffle honey to Aperol spritzes this way, tracking sales and gathering feedback before making permanent menu decisions.

“You don’t have to make a long-term investment in something,” he explains. “You can get a case, run it and see what customer feedback is like.”

6. Create Marketing Gold

LTOs give you something compelling to talk about across all your marketing channels. Instead of posting, “Come eat our pizza because we made it yesterday and the day before,” you’re sharing exclusive, time-sensitive content on social media.

Smith emphasizes how this creates “organic marketing opportunities” while providing natural hooks for email campaigns, social posts and even local press coverage.

Beyond Profit: LTOs as Community Connection

One of the most powerful applications Smith shares involves using LTOs for community support. By creating special pizzas and donating a portion of proceeds to local organizations, State of Mind has supported disaster relief, youth coding programs and food pantries.

Their fire relief pizza generated over $2,000 in donations for Slice Out Hunger while introducing chicken to their menu for the first time. “You’re going to drive people in and they’re not just buying that pizza,” Smith notes. “They’re going to spend more and feel good about it.”

The Secret to LTO Success: Planning and Execution

Having a great idea isn’t enough; successful LTOs require systematic execution. Smith emphasizes the importance of:

Detailed Planning: Create build sheets, recipe cards and pricing strategies before launch. Your team needs to know exactly how to prepare and present the LTO.

Staff Training: Team members can’t sell what they don’t understand. Make sure everyone tastes the LTO and knows how to describe it to customers.

Strategic Marketing: Give yourself adequate lead time for photography, social media content and staff preparation. Rush jobs rarely succeed.

Clear End Dates: The “limited” in limited-time offering is crucial. Even successful LTOs should have planned end dates to maintain their special nature.

Making It Work for Your Pizzeria

Before introducing LTOs, get your regular operations running smoothly first. “Give it a month or two to get to know the flow,” he suggests. “Make sure you’re executing your menu because if you’re not operating as a well-oiled machine and you add an LTO, it’s probably creating more of a problem.”

The key is starting with your bandwidth and building up. Even simple LTOs like daily pizza specials or weekly add-on features can drive engagement and test new concepts.

Ready to Transform Your Pizzeria?

LTOs aren’t just about boosting short-term sales – they’re about creating a culture of innovation, community engagement, and customer excitement that extends far beyond individual promotions. As Smith puts it, “LTOs are a great way to keep evolving your menu and your business.”

The restaurants thriving in our competitive landscape aren’t just serving great food – they’re creating experiences, building anticipation, and giving customers compelling reasons to choose them over the countless other options available.

Your next LTO could be the spark that transforms a slow Tuesday into your busiest day of the week, turns a curious browser into a loyal regular, or creates the signature item that defines your brand for years to come.

The question isn’t whether you can afford to experiment with limited-time offerings – it’s whether you can afford not to. Your customers are waiting to be surprised, your team is ready to be creative, and your community is looking for reasons to support local businesses that care.

What will your first LTO be?

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By understanding the biological and chemical processes at play, chefs can make more informed decisions in the kitchen. Cooking, according to Dufresne, is not bound by a single “right” technique; instead, it’s about achieving desired results through a thorough grasp of scientific principles.

Understanding Deliciousness

The five senses contribute to deliciousness – often even before consumers taste their food. Visual appeal and the feel of the crust aid diners in deciding whether they enjoy a pizza before the first bite.

“We eat with our eyes. … The way you arrange the food on a plate is important,” Dufresne says. “If my pizza looks good before I send it out to you, I’m priming your expectations.” He says humans often associate green with freshness, yellow with acidity and dark colors with rich flavors. Once a chef understands those preconceived notions, “We can use that to our advantage.”

Mouthfeel – texture, temperature and sound – is another focal point. One experiment shows that humans prefer potato chips that make a louder crunch. “When (the scientist) turned the volume down, and the crunch was quieter, they didn’t experience the chip in a positive way,” Dufresne says.

For this reason, creating a layered, multi-sensory dining experience can enhance perceived taste. The way pepperoni is sliced in some Canadian regions, for example, increases the visual appeal of a standard pepperoni pizza.

Science of Taste

The balancing act of sweet, sour, salty, bitter, and umami flavors is vital to crafting a harmonious dish, Dufresne says, adding, “These five tastes just aren’t enough to cover it.” Eighty percent of how we taste food comes through aroma, or the smells that move up from the back of the mouth into the sinus cavities.

“We chew on our food, and we begin to release all these volatile chemicals up into our noses,” he says. “There’s thousands of molecules – we have almost a Rolodex in our brain.”

Pizza Flavor Innovation

At Stretch Pizza in Manhattan, Dufresne has experimented with pizzas that push the boundaries of traditional flavors. Examples include the “Freestyle,” inspired by the zest of lemon pepper chicken, and the “Oddfather,” a medley of zucchini and eggplant infused with Italian spices. These creations illustrate Dufresne’s penchant for reimagining familiar flavors in exciting new ways, drawing diners into a journey of taste exploration.

The Flavor Matrix

To assist chefs in crafting inventive dishes, Dufresne introduces the flavor matrix – a tool that identifies complementary ingredients based on shared volatile compounds. Though not scientifically proven, this matrix provides a valuable creative framework for exploring new flavor combinations. It encourages chefs to step outside traditional boundaries and invent novel culinary experiences.

Understanding Your Audience

Throughout his talk, Dufresne emphasizes the importance of understanding customer preferences. “We bring a ton of baggage to the dinner table,” he says.

He encourages pizza business owners to draw inspiration from everyday life – such as the supermarket aisles – to discover popular flavors and trends. By tuning into what excites their audience, chefs can craft dishes that resonate, creating memorable dining experiences that keep patrons coming back.

Science of Cooking

Dufresne urges pizzaiolos to embrace a scientific approach to cooking, encouraging creativity and innovation. By leveraging the interplay of senses, understanding flavors, and acknowledging customer preferences, chefs can elevate the deliciousness of their offerings. This approach not only enhances the culinary experience but also builds a loyal customer base captivated by exciting and flavorful dishes.

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