Education and Research
Pizza Today Staff
Does your pizzeria have what it takes to make Pizza Today’s Hot 100 Independents list? Complete your Hot 100 Questionnaire online. Each year, we rank the America’s 100 largest independent pizza operations based on sales.Read More
Pizza Today Staff
Who stands out as the nation’s top independent pizzerias? Pizza Today presents a list of America’s top five leading independent pizzerias.Read More
Pizza Today Staff
Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). This issue is eagerly devoured by Pizza Today’s readers and the list you’ll see on pages 32 and 33 is a testament to the ingenuity, diligence and skill of the pizzeria owners who make the grade.Read More
Big Dave Ostrander
Depending on how you look at it, this is either a horrible or a fantastic time in the pizza industry — the entire restaurant industry, really. Just like our nation has divided into political polar opposites, the pizza segment has separated into two basic categories: cheap pizza and fantastic pizzaRead More
Pizza Today Staff
Pizza Today explores popular styles of pizza served in America's pizzerias, from Neapolitan and New York to Chicago and artisan. Read More
Pizza Today Staff
What’s happening with America’s largest pizza companies? Who added stores in 2012? Who pushed their sales to record highs? Who dropped off a bit?

Last month, we published our list of the nation’s 100 most successful independent operations. Now, we present to you our yearly listing of America’s 100 largest pizza chains.
Read More
Alyson McNutt English
When the New England Patriots and New York Giants faced off in last year’s Super Bowl, it marked the biggest event of the NFL season. But for pizza purveyors, it wasn’t just a big sports day: American appetites for football and food make Super Bowl Sunday a major moneymaker. Read More
Dianne Molvig
A couple of years ago, an Urbanspoon reviewer wrote that if Oregano’s Pizza Bistro were a movie, it would win an Academy award. The reviewer added: “From the background music to the star line-up of pizzas, sandwiches and pastas, this place has it all.” Read More
John Gutekanst
“There may be a hundred different stances and sword positions, but you win with just one,” said undefeated Samurai Miyamoto Musashi in 1643. Mushashi would have been a great pizza guy because he described pan pizza to the letter. Read More
Pizza Today Staff
Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). This issue is eagerly devoured by Pizza Today’s readers and the list you’ll see on pages 62 and 63 is a testament to the ingenuity, diligence and skill of the pizzeria owners who make the grade.Read More
Daniel P. Smith
When David Cole teamed with his three brothers to open i Fratelli Pizza in 1987, the group did not discuss the issue of healthcare coverage for themselves let alone entertain any conversation about providing health insurance for employees. That reality changed over the intervening two decades as the Coles expanded the I Fratelli enterprise –– now 10 Dallas area stores in total –– and added dozens of full-time employees to the company payroll.Read More
Pizza Today Staff
Living in a world where there are a million different pizza places on every street corner, it takes a lot to separate your self from the others and the competition. Read More
Big Dave Ostrander
Big Dave Ostrander
Katie Ayoub
There’s nothing sexy about food safety. But running a professional kitchen with proper food-safety protocols in place is the most important aspect of an operation. Not only can a poor health inspection be costly through fines, it can also devastate the restaurant’s reputation. And with a branding of unsafe practices, an operation has a difficult, some would say impossible, task of regaining a community’s trust and business. Read More
Bill Oakley, Executive V.P.
Shawn Randazzo, Owner of Detroit Style Pizza Co.
Starting your own pizzeria is one of the most exciting experiences you’ll ever have. Pizzeria ownership isn’t just about owning a business, it’s about living a lifestyle — one that has potential risks, but also grand rewards.Read More
Shawn Randazzo, Owner of Detroit Pizza
Like I said last month, starting a pizzeria is one of the most exciting experiences one will ever have. Pizzeria ownership isn’t just about owning a business — it’s about living a lifestyle. This venture has both potential risks and grand rewards. If rewards are in your future, you need to do several things right from the start. Read More
Daniel P. Smith
At Fresh Brothers, a five-year-old chain with eight stores in the Los Angeles area and another two opening this summer, co-owner Adam Goldberg does not mince words about the importance of sales projections to his expanding pizzeria enterprise.Read More
Pizza Today Staff
Mandy Wolf Detwiler, Managing Editor
It’s 10:30 a.m. on a bright summer day –– not unusual for the California coastline –– and the folks at Pitfire Artisan Pizza in Costa Mesa are already hard at work. The front door is open to let in the breeze, and an employee stands on a ladder washing windows while another mans the wood-fired oven. Read More