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.

From pizza to pastries, LloydPans deliver flawless results for every bake. Handcrafted in the USA, our pans offer superior heat conduction, consistent bakes, easy release and unmatched durability.

What you’ll see at IBIE: 

• Detroit-Style Pan: Crisp edges for blondies, sheet cakes, cornbread and rolls
• Deep Dish Stacking Pan: Tall sides for brownies, bar cookies and layered cakes
• Long Pizza Pan: Even heat and caramelized edges in cakes and bars
• Cutter Pan: Perforated design for golden, crisp tarts and galettes

Plus: Pizza and baking tools that flip, serve and deliver.

SHOP BEFORE THE SHOW

LloydPans, a U.S. manufacturer of commercial pizza pans and tools, bakeware, cookware and foodservice equipment, is located in Spokane Valley, Wash. In addition to an extensive line of standard products, LloydPans also offers custom solutions for just about anything their customers need. LloydPans’ products are sold online at www.lloydpans.com and through distributors.

LloydPans
800-748-6251
www.lloydpans.com
sales@lloydpans.com

The post Bake Beyond Pizza: Dessert Versatility Redefined appeared first on Pizza Today.

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.

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.

There are endless surprises when opening your first brick-and-mortar pizzeria location. The second and third time, “You kind of know what to do,” says Nick Sanford, owner of Toss & Fire pizzeria in Syracuse, New York. In addition to a fleet of three food trucks, Sanford opened his third Toss & Fire location in January 2024.

Looking back on the experience, he points to a few things that made it go more smoothly. “Don’t jump until you’re ready to jump from one to two. One to two is the hardest for sure,” Sanford tells Pizza Today. “I went from one to two without all the systems I should have had in place, and I was playing catch up.”

To avoid this, he recommends operators have a system for everything – from schematics of what pizzas should look like when they go into the oven to where the mat in front of the dishwasher should be placed.

Colorado-based Simply Pizza owner and CEO Melinda Carbajal agrees, adding that handbooks should be ever-evolving. “I rewrite them all the time,” she says of the business that includes a food truck as well as two (soon to be three) standalone locations.

A lot of stress can be relieved by waiting until your business is financially ready to grow – even if that means eschewing loans in favor of building a nest egg, Sanford says. When equipment breaks or other problems occur during the build-out phase, you don’t want to be leveraged to the hilt.

Finally, don’t be afraid to start with a small menu and add more dishes gradually. You might find that keeping inventory tight improves profits and serving times. Keep reading to learn how four pizza operators grew into four very different locations – and what lessons they learned in the process.

Photo courtesy of Simply Pizza.

Company: Simply Pizza

Location: Denver Zoo — Denver, Colorado

Opened: May 2023

Simply Pizza is not monkeying around. After years of operating a food truck and catering business in the Denver metro area, the company is positioned to serve the Denver Zoo’s nearly 2 million annual visitors.

Simply Pizza’s owner and CEO, Melinda Carbajal, credits her partnership with SSA Group – the culinary architect for aquariums, museums, zoos and other U.S. attractions – for the opportunity.

“This relationship … led us to open doors at other facilities where they hold contracts – the Denver Zoo being one of those opportunities,” Carbajal tells Pizza Today.

Having started Simply Pizza out of a converted cargo truck, Carbajal says she felt confident they could operate out of a shipping container at the zoo. Still, she remembers using masking tape to create an outline of the space on the living room floor, imagining how staff would navigate cold and dry storage, a prep station, dough sheeter, wood-fired pizza oven and guest counter. Simply Pizza already operates from the outdoor patio at a neighborhood brewery, so the company has experience outfitting a shipping container to serve as a pizzeria.

“Tailoring our operation for each audience is something we exceed at in the zoo and at the brewery because of the truck,” Carbajal says. “The brewery is where we get to be creative and test out new items. … If we have an item that works, we come up with a scale-up plan and push it to the zoo.”

While Simply Pizza’s zoo location has a curtailed menu, the operation pivots during the holiday season to capitalize on Zoo Lights – a seasonal event where nighttime visitors see animal exhibits draped in Christmas lights. “In the month of December, we really become a giant, wood-fired cookie shop,” Carbajal says.

During the summer, the zoo kiosk offers strawberry-and-cream cups, which Carbajal says are simple to prepare and appeal to customers between mealtimes.

Other concerns specific to the zoo operation include lack of staff parking and at-will food deliveries in addition to zoo-specific training. (There is protocol for dealing with animals who have escaped their enclosures, for example.)

Since Simply Pizza’s contract is with SSA Group rather than the zoo, communication can be tricky, but Carbajal calls operating at the zoo “a dream.”

“This trifecta at the zoo is something I’m really proud of,” she says. “The little guy brings a different touch to the operation, and the big guy facilitates and nurtures that entity.”

Photo Courtesy of Mikey’s Late Night Slice.

Company: Mikey’s Late Night Slice

New Location: Ohio State University Main Campus — Columbus, Ohio

Opened: October 2024

During fourth-quarter 2024, Columbus, Ohio-based Mikey’s Late Night Slice opened a new storefront each month. One of those spots – located on The Ohio State University campus – was a ground-up build with prime access to the university’s 66,000 students.

“This just happened to be a new building right in the center of the Ohio State campus,” says Mikey Sorboro, who launched Mikey’s Late Night Slice from his apartment complex in 2009. “We were one of the last tenants in that development, so we essentially took the last good space.”

With nine locations currently operating and two underway, Sorboro and his team are well-versed in launching new pizzerias. Building at the university, however, came with new challenges. The university required specific materials, which used advanced technology and had commensurate price tags.

The number of people on campus during Christmas break, spring break and summer semester can be a blow to business at the university location, so management rotates workers to busier spots during slow times. Ahead of the fall 2025 semester, Sorboro expects the team to grow by 50 percent.

Unlike many pizzerias, where the kitchen closes at 9 p.m., all Late Night Slice locations are open until at least midnight, and the Ohio State campus location stays open until 3 a.m. to cater to student night owls.

Knowing that the dining area would be frequented by co-eds of questionable sobriety, Sorboro says, “We needed to make everything very durable.” Most of the high-tops are solid wood paired with steel barstools.

“The experience of going to one of our shops is very Instagramable. Everything is really meant to be eye candy in our restaurant,” Sorboro says, pointing to two long tables that have swings for seats.

The unprecedented growth of Mikey’s Late Night Slice in Q4 2024 was no accident. Now, the regional chain has plans to expand beyond the Columbus area – but not too far.

Customers who grew up going to Mikey’s Late Night Slice after a night out are now in the suburbs, Sorboro says, and some of their kids might even be patronizing the university location.

“Some of their parents grew up with us. Now, we meet them in college, and we’re going to follow them through our traditional locations in the business district and are now making a concentrated effort to look at the suburbs to follow our guest life cycle.”

Photo courtesy of Toss & Fire.

Company: Toss & Fire

New Location: Harvey’s Garden – Syracuse, New York

OpenEd: January 2024

The owners of Harvey’s Garden – an indoor beer garden in Syracuse, New York – tried running their own concessions for about a year before approaching Toss & Fire pizzeria about taking over the space. Thirty days later, Toss & Fire opened its third standalone location – one fixed in place but designed to resemble a food truck.

“I like second-generation spaces so that I’m not building out restaurants from absolutely nothing, because that gets insanely expensive,” owner Nick Sanford tells Pizza Today. “We took over their existing kitchen, expanded it forward and put the food truck façade up front.”

Toss & Fire helps the beer garden by having a constant food option, while the beer hall aids the pizzeria by selling beverages. “We’re basically two separate businesses operating in one area,” Sanford says.

He admits the Harvey’s Garden location was easier to bring to fruition than the first and second Toss & Fire sites. “I knew the city required a fan on top of the chimney, so I already knew what the part was, where to get it and who could install it,” he says.

Due to frigid winter weather, Syracuse has a limited food truck season, which frees up Toss & Fire’s mobile staff for the Harvey’s Garden site. “We take a lot of our strong people to get everybody up to speed,” Sanford says.

A year and a half into the new business, the pizzeria can operate with three to six employees, depending on foot traffic. Since opening the Harvey’s Garden location, Toss & Fire has expanded its hours to meet demand.

Customers also can rent out the space for parties and corporate events, for which Toss & Fire provides catering.

“We have a commissary that’s three minutes from the Harvey’s Garden location. It has a full kitchen and storage,” he says.

Due to the small space, Sanford keeps inventory tight at Harvey’s Garden, and he says the small menu has proved to be such a boon to profits that he’s trimmed the menus at Toss & Fire’s other properties as well.

Sanford recommends other pizzerias considering such a partnership get systems in place before attempting to open a new location.

“We’ve been in business for 10 years now, but this past year, we finally put in place schematics of exactly what a pizza should look like when it comes out of the oven – step-by-steps, because it is so easy for things to get lost in translation,” he says.

Photo courtesy of Slice House.

Company: Slice House

New Location: Franklin, Tennessee

Opened: April 2025

For the first several years, Tony Gemignani’s Slice House sought franchisees to establish new stores near California and Nevada, where the pizzaiolo operates Capo’s, Pizza Rock and Tony’s Pizza Napoletana. This spring, a new franchisee opened the first location east of Salt Lake City.

Together with a franchisee, Slice House opened its doors in downtown Franklin, Tennessee, in April 2025, marking the first of 11 locations that eventually will serve the state.

Slice House works with Prime Site, a real estate platform that provides data-based suggestions about where businesses are most likely to find success based on demographic, geographic and psychographic data.

The pizza franchise selects new locations based on a mix of Prime Site’s quantitative data and franchisees’ qualitative insights about proposed areas.

The first Tennessee location is in downtown Franklin’s historic district, which means Slice House was restricted in modifications to the building exterior, including signage. “Other than that, the interior is all built to our stack,” Slice House Managing Member Trevor Hewitt tells Pizza Today. “In most cases, everything is standardized, but we allow for a little bit of regional variety, and we also try to be reasonable when it comes to cost-benefit analysis.”

When the first Slice House location opened in 2016, the 900-square-foot location was intended to be a one-off store. But over time, management concluded 1,800-2,500-square-foot locations perform best. “A larger front-of-house for seating – instead of it being just a counter – increases customer satisfaction, increases revenue,” Hewitt says.

First-time franchisees are required to have 250 hours of training – or 50 hours per week for five weeks. The required training drops by one week with each subsequent location until franchisees hit one week per store. By that point, Hewitt says, the franchisee is well-equipped to train new staff themselves.

“We spent a good part of 2023, 2024 and even now – into 2025 – building out our team to support multiple location openings at once, to be able to send our training team and our operations team to further locations outside the West,” Hewitt says.

When finalizing property, Slice House insists leases are at least as long as the franchise agreement. Ten-year leases with an option to renew for five years are preferred.

KATE LAVIN is Senior Editor at Pizza Today.

The post Growing Into a New Location 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.

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.