Inside the Pizzeria

Pizza Today Staff
Pizza Today counts down the Top 100 Companies companies in the U.S. See which pizza chains increased sales? The yearly Top 100 list is based on sales.Read More
Pizza Today Staff
Want to know where the highest concentrations of popular pizza chains are? AggData has created a map to show where the nearest pizza chains are. The map indexes Chuck E. Cheese’s, CiCi’s, Domino’s, Godfather’s, Little Caesar’s, Papa John’s, Papa Murphy’s, Pizza Hut and Sbarro. Read More
Pizza Today Staff
Every September, Home Slice Pizza in Austin, Texas, partially shuts down for four days so 30 members of its staff can travel to New York City to eat at nearly a dozen pizzerias. Not only did owners Jen Strickland and Terri Hannifin provide such an enriching experience for their employees, they also brought along a journalist to document the journey.Read More
Pizza Today Staff
Another day, another "Best of…" list. This one is courtesy of USA TODAY and gives a nod to outstanding pizzerias by state. There are some new faces on this list.Read More
Pizza Today Staff
Now, Fox News has put out its own list of Top 10 pizza restaurants in the US. Topping the chart is Stella Barra Pizzeria in Santa Monica, California.Read More
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
Pizza Today drops in on Steel City Pizza Company in North Charleston, South Carolina. The two-unit pizzeria's concept pays homage to Adam Carb, Mark Gray and Tony Arcuri's hometown of Pittsburgh, Pennsylvania.Read More
Pizza Today Staff
Take an inside look at the locally focused million-dollar pizzeria that began as a farmers market pizza cart.Read More
Mark Estee, Owner of Campo
As a restaurant operator and chef, I want to make people happy by cooking great food and serving it to them in a relaxed, neighborhood environment. That’s why we created Campo here in Reno, Nevada.
Pasta, pigs, produce and pizza are my passions, so when I looked at the market here in Reno, I saw the opportunity to create an authentic Neopolitan Pizza.
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Denise Greer, Associate Editor
Asian cuisine and pizza — it’s a curious pair that Fong’s Pizza in Des Moines, Iowa, has created a thriving business around. The Asian fusion pizzeria earned a spot on Pizza Today’s 2012 Hot 100 Independents list at No. 89 with $1,935,033 in gross sales.Read More
Denise Greer, Associate Editor
A name can say it all. The Des Moines, Iowa, pizzeria aims to do pizza with gusto. Owners Josh Holderness, Joe McConville and Tony Lemmo have injected their personalities into the pizzeria. View any of the company’s numerous YouTube videos featuring its owners and you’ll see the lively, playful flair in the limited service, gourmet casual concept.
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Pizza Today Staff
Papa Murphy’s International has more than 1,300 take-and-bake units.
PizzaToday.com now has more than 4 years worth of archived content from the pages of the world’s largest pizza magazine!
Virginia has 1,641 pizzerias.
If you use active dry yeast in your dough recipe, it should always be hydrated in water that’s between 105-110 F.
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Pizza Today Staff
In addition to its pizza menu, the two-location, Neapolitan-style pizzeria offers a menu of rustic small plates — like risotto, meatballs and potato croquettes, salads, pastas, soups and a variety of wine, beer and liquor options.
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Pizza Today Staff
International Pizza Expo 2013 was another record-breaking year — and it once again closed with a $20,000 MEGABUCKS Giveaway.

According to NBC News, 10 million pounds of frozen pizza and other snacks were recalled last month over fears the products may be contaminated with E. coli 0121.

Minnesota has 1,435 pizzerias.

More than 4,200 people follow Pizza Today on Twitter.
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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
Who’s on top in the pizza industry? Each year, Pizza Today presents a list of America’s largest pizza chains. The following pizza companies stand out in the elite top five: Read More
Pizza Today Staff
What makes our pizza healthier is a combination of things. It first starts with the dough we use — our organic ancient grain crust is a nutritionally rich proprietary blend of ancient grains without the added sugar, molasses, high fructose corn syrup or other fillers in a lot of other pizza dough. 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
Mandy Wolf Detwiler
In our experience, there are a few necessities that make a winning pizzeria. There’s personality, of course, and great food. There’s a good business model and experience to back it up. Finally, it takes gumption to tie them all together, and that’s precisely what Kelvin and Mandy Slater have done.Read More
Daniel P. Smith
Less than three years removed from high school, childhood friends Mark Gold and Lou Siecinski moved from pizza-happy Detroit to Milwaukee to open a pizzeria. Twenty-six years later, Pizza Shuttle is one of the nation’s highest grossing single-store independents.Read More
Jeff Mahin
To begin to try and define what makes good pizza might take years of in-depth research, highly elevated arguments and countless caloric consumption. And after all is said and done, you would still be where you started. Pizza varies from region to region, city to city, and even street to street.Read More
Jeremy White, Editor in Chief
It’s February, and that means the folks in the International Pizza Expo offices are putting the finishing touches on the annual event that brings more than 6,000 pizzeria operators under one roof. Slated for Tuesday, March 1, through Thursday, March 3, the show –– now in it’s 27th year –– will be held in the Las Vegas Convention Center and includes a host of seminars, events, contests and a show floor designed to help pizzeria owners and operators boost or start their businesses.Read More
Jeremy White, Editor in Chief
Ask Thomas Marr if he launched his business with a massive advertising campaign, and he shakes his head and offers a slight smile. His company, Pete’s New Haven Style Apizza in Washington, D.C., is a well-branded concept. As for marketing, though, Marr keeps it basic. He prefers to divert his resources elsewhere.Read More
John Arena, Metro Pizza // Las Vegas, NV
In 1970, Pogo, a famous and beloved cartoon character, uttered the phrase, “We have met the enemy, and he is us.” While the reference was made with regards to man’s negative impact on the environment, those words certainly apply to today’s pizza industry as well. Read More
James "Buzz" Villas
Established in 1994, Cornerstone Pizza is owned and operated by my partner, Dave Shearn, and me. Cornerstone is a small delco shop that specializes in pan-baked pizza. On December 28, 2010, I received a call from a customer at the Philadelphia airport. She said, “How fast can you get 50 pizzas to the airport? Can you get them by 2 p.m.?”Read More
John Arena
2011 marks the 150th anniversary of Italian unification. As anyone who has ever driven a car in Naples can tell you, it has taken a while for reality to catch up with Giuseppe Garibaldi’s noble vision.Read More
Bill Jacobs
This is the greatest pizza in the world.” That was the mantra that my dad, Dick, repeated to my three brothers and me as kids growing up in New Haven, Connecticut. Sally’s Apizza on Wooster Street was our place. Dick, a lifelong New Haven resident, ate there as a child going back to 1938 when Sally’s first opened its doors. Read More
Pizza Today Staff
Beer sales in U.S. restaurants rose by 9 percent last year. There are 184 pizzerias in North Dakota. According to American Heritage, the number of American pizza parlors grew from 500 in 1934 to 20,000 in 1956. Last month’s International Pizza Expo in Las Vegas concluded with a $20,000 giveaway to one lucky attendee.Read More
Denise Greer, Associate Editor
A January Pizza Today visit to Tortora’s Pizzeria in Owens Cross Roads, Alabama, came amid a flurry of excitement at the four-year-old business. Owner Joe Moore displays his multitasking mastery, fielding questions about his pizzeria while coordinating with his kitchen and dealing with construction issues for a quarter-of-a-million dollar expansion project. Read More
Steve Renke
Twenty five years ago, I was a senior at Northern Valley Old Tappan High School, in NJ. I was a football player, skier, and very social. I had my entire life ahead of me, the world at my feet so to speak. Unlike many of my friends, heading off to college, I had different plans. Read More
Mandy Detwiler, Managing Editor
When you’re located in a large metropolis, it’s easy to get lost in the crowd. Luckily, Los Angeles-based Fresh Brothers is not just a standout in the pizza industry but also in the bustling central California restaurant landscape. Since its inception in late 2007, the company has grown to six stores with sales of more than $8 mil­lion.Read More
MICHAEL SUTCLIFFE PIZZA PRONTO WHEATON, ILLINOIS
After nearly 20 years of running big-box retailers, I decided that it was time for me to chase the American dream and take a leap of faith in opening my very own pizza place. Little did I know how much easier it was to dream the American dream than to actually live it.Read More
Mandy Wolf Detwiler
Drive up the Virginia beach coast, and just about every block is peppered with at least one pizzeria, full-service restaurant, bar and shake shack. That’s a lot of white noise to wade through, but Pi-zzeria, with sales at $1.2 million annually, seems to have found its voice. The full-service pizzeria launched in 2003 is part of the gold Key/ Phr hotels & resorts development group, which houses eight different restaurants under its umbrella. Read More
Jason Chang, Owner Truly Organic Pizza
The commitment to all organic was easy. Once we decided on an all-organic menu the decision to have our whole pizzeria certified by the USDA Organic board was a natural progression. We did not want to have any doubt of our commitment; the certificate is proof of our process and our passion. However, this labor of love definitely adds to our food cost as we source only certified organic ingredients, which costs much more than conventional foods.Read More
Jeremy White, Editor in Chief
Nick Strawhecker made plenty of stops on his way back home to Omaha, where he opened the city’s first certified Neapolitan pizzera in 2008. Born in Nebraska, Strawhecker moved around a lot beginning in his teens, when his family relocated to England for three years. During that time, and since, Strawhecker traveled extenisvely throughout Europe.Read More
Jeremy White, Editor in Chief
When Tony and Dana Constantino were looking to increase family cash flow so their kids could attend top-flight schools in Omaha in 2003, they did what any reasonable person would do in that situation: they started a food truck business. All joking aside, the Constantinos either didn’t know or didn’t care that food truck operations typically don’t lead to riches.Read More
Mandy Wolf Detwiler, Managing Editor
We first met Jay Jerrier in 2008 at Campania Pizza, where he served as an investing partner in our 2008 Independent Pizzeria of the Year. Fast-forward four years and it’s not Campania Pizza where we find Jerrier. Instead, it’s at Cane Rosso, which he now owns and operates in Dallas’ fashionable Deep Ellum district.Read More
Pizza Today Staff
Feel free to tinker with the design of the QR codes you use in your marketing — only 30 percent of the code is used to make it work. Nearly 25 percent of IRS business audits result in dismissal. Delivery accounts for approximately 35 percent of U.S. pizza sales. Slice of Hope 2012 takes place Friday, October 12.
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Mandy Wolf Detwiler, Managing Editor
Sitting down with the senior management team at Colorado-based Borriello Brothers is like sitting down with family. Several pizzas flank the table, everybody’s got a plate and no one’s shy about digging in. And that’s precisely how they run their nine-store operation: it’s all-hands on deck.Read More
Mandy Wolf Detwiler, Managing Editor
Some people were born into pizza making; others hone the craft through blood, sweat and tears. For retired Air Force Colonel Dave Brackett, opening a pizzeria offered a creative outlet for the lifelong amateur chef and a source of income after his 31-year military career ended.Read More
Pizza Today Staff
Save the date: Slice of Hope 2012 takes place Friday, October 12.
The Hot 100 Independents (our list of The new Pizza Today America’s most successful indy operations) control roughly $491 million in revenue. Vermont has 204 pizzerias iPad and Android tablet apps are being downloaded at a rate of 100 per day.
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Jeremy White, Editor In Chief
In March, thousands of college students and families alike flee colder climes to enjoy Spring Break on the Florida panhandle. We decided to do the same and check out the pizza scene in Panama City Beach and nearby Destin. This is what we found...
We started our quest at Joey’s on the Beach.
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Mandy Wolf Detwiler, Managing Editor
Denise Greer, Associate Manager
Pi Pizzeria in St. Louis, Missouri, has a story of grand proportions, yet it’s an indelible fixture in the restaurant’s history. The young, hip shop in the eclectic Delmar Loop neighborhood had only been open six months when co-owner and founder Chris Sommers delivered Pi’s signature deep dish to presidential hopeful Barack Obama during a campaign stop in October 2008.Read More
Brandon Case
We feel that it is invaluable for both of us to be chefs first and owners second. We feed off of each other’s ideas. And with us working side by side with our staff, it ensures quality and instills a very strong work ethic. We only expect our staff to work as hard as we do.Read More
Pizza Today Staff
41 percent of consumers report eating pizza at least once a week, according to Technomic, Inc.
You can now subscribe to Pizza Today on your iPad or Android tablet free of charge. That’s right, our app costs $0.00! America’s 50 largest pizza companies control approximately 28,800 stores. 48 percent of U.S. pizzeria serve beer.
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Denise Greer, Associate Editor
There is an ever-present theme that weaves its way through Sacramento, California-based Paesanos’ 16-year-old operation: evolution, revolution even. Co-owner Mark Scribner and Director of Operations Dana Scarpulla showcased its original Midtown location during a recent Pizza Today visit to talk about Paesanos’ concept and its growth.Read More
Denise Greer, Associate Editor
Metal flames shooting from its artistic sign in front hint at what is in store for customers who visit Pizza Rock in Sacramento, California. Once inside, a real PeterBilt semi truck crashes through a wall hovering over its bar with a DJ booth spinning loud, lively music inside the truck’s cab.Read More
John Gutenkanst
It was a busy night and we were running at a 55-minute pizza delivery time. I just put four large pizzas on the rail of my conveyor oven and pulled the ticket from the make line that would eventually accompany the four boxes on to the customer who ordered them. Read More
Rocco Caponi
The key to Rocco’s Pizza longevity? Hard work, sacrifice and family unity. We celebrated our 50th anniversary by offering two types of 12­inch pizzas: cheese ($1.95) and pepperoni at ($2.25) at their original 1962 prices. We redesigned our pizza boxes, we gave out magnet and key chains and distributed a press release to make the local media aware of our milestone anniversary and our promo­tion.Read More
Pizza Today Staff
Places That Rock!

Angelina’s Pizzeria and Café // Capuano’s Pizza // Crostatas Rustic Pizza
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Mandy Wolf Detwiler, Managing Editor
Tony and Harry Disilvestro aren’t your typical beach town residents. their company, ynot Pizza & italian Cuisine, doesn’t cater to the hoards of tourists who fill Virginia beach during the warm months. they don’t cater to spring breakers, and they don’t feature portraits of sandy scenery on their walls. 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.
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Pizza Today Staff
Happily, given its history, the Red Onion sells itself. The Red Onion Saloon originally opened for business in 1898 at the height of the Klondike Gold Rush, and was considered Skagway’s most exclusive bordello at the time. It was built by planks cut by Captain William Moore, the founder of Skagway, and is listed on the National Register of Historic Landmarks. The town of Skagway served as the “Gateway to the Klondike” and plenty of randy min­ers passed through Skagway on their way North. Read More
Pizza Today Staff
As you might imagine, we interact with a variety of pizza operations on a daily basis. We deal with large chains and small independents alike, and their individual stories never cease to fascinate us. Each pizzeria is unique in its own right. To that end,Read More
Denise Greer, Associate Editor
Solar powered and community minded—Brooklyn Pizza Company brings New York-style pizza to Tucson, Arizona. Opened in 1996, the pizzeria is centered in the hip, eclectic business corridor of Fourth Avenue, nestled next Read More
Pizza Today Staff
VILLA REALE PIZZERIA PITTSBURGH, PENNSYLVANIA // The Reale family opened Villa Reale Pizzeria in downtown Pittsburgh, Pennsylvania, in 1976. Born in Italy, Salvatore is known in the Pittsburgh community as a “Godfather of Pizza.”Read More
Minta K. Crafts
No doubt you’ve seen the pink splashed across these pages as you’ve flipped through Pizza Today over past couple years. So, why the pink? What is Slice of Hope? Slice of Hope is the answer Read More
Denise Greer, Associate Editor
A piece of the Windy City is found nearly 2,000 miles away in a small, stand alone building situated on the busy thoroughfare of North Broadway, in Tucson, Arizona. The 50-seat pizzeria is decked out with Chicago paraphernalia from a large city transit map and autographed Bozo the Clown photo to Bears,Read More
Pizza Today Staff
RedRocks Neapolitan Bistro operates four locations in the Washington DC metro area and specializes in Neapolitan-style pizza. RedRocks co-owners Doug Baj (left) and James O’Brien opened their newest location in Arlington, Virginia, on February 1. Their fourth location is scheduled to open at the end of April.
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Pizza Today Staff
More than 10,000 pizza professionals gathered under one roof at last month's International Pizza Expo in Las Vegas
IBISWorld research suggests the pizza industry will grow at a rate of 3.4 percent in 2013

Kentucky has 942 pizzerias

Hungry Howie's Pizza, based in Michigan, has more than 550 stores in 20 states.
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Mandy Wolf Detwiler, Managing Editor
In the literary world, the phrase “write what you know” rings true for many writers. That same principle can be applied in the restaurant industry –– and that’s what Corbett and Julie Monica have done in their 2,770-square-foot trattoria-style restaurant, Bella Monica, in Raleigh, North Carolina.Read More
Mandy Wolf Detwiler, Managing Editor
This is the best pizza!” says a diner coming out of the door at Milton’s Pizza & Pasta on the day of our February visit. “We’ve been coming here, what –– 27 years now? The buffet is just perfection.” And that was our first introduction to the Raleigh, North Carolina, company owned by Jeff Janik and his wife, Lindy.Read More
Daniele Barbos PIZZAIOLO/EXCUTIVE CHEF Basil Brick Oven Pizzeria
Piedmont native Daniele Barbos is the pizzaiolo and executive chef of Basil Brick Oven Pizzeria in Astoria, Queens, New York. As his restaurant approaches its second anniversary, Barbos recently quadrupled the size of his dining room and more than doubled the size of his menu. Read More
Pizza Today Staff
Pizza Media
Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday • Youtube.com/PizzaTodayMagazine
PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play
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Steve McFate of Fate Brewing Company
The union of small batch beer and wood-fired pizza just seemed to be a natural fit. Think about it, the artisanal components of each craft go hand-in-hand, pizza — flour, water, salt and yeast; beer — malted barley, water, hops and yeast. Both crafts take a great deal of patience and integrity. Read More
Pizza Today Staff
Kids Influence

According to a 2012 Technomic report, nearly 40 percent of adults living with children said the kids influence where they decide to purchase pizza.

PIZZA EXPO

Next month’s International Pizza Expo show floor will be larger than 5 ½ football fields and will feature approximately 1,000 exhibitor booths.
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Denise Greer, Associate Editor
Last fall, Aldos Ristorante Italiano & Bar in Naples, Florida was tapped by Pizza Today to host the finale party for Slice of Hope, a fundraising event uniting the nation’s pizzerias in the fight against breast cancer. Read More
Mandy Wolf Detwiler, Mangaing Editor
In a competitive market, standing out is imperative to success. For Orlando, Florida-based Flippers Pizzeria, differentiation has been key to its execution –– but so, too, has putting into place the right management team to take the company to the next level. As a result, Flippers has flourished to 14 stores with sales of more than $15 million, and the company is on the precipice of an enviable wave of growth.Read More
Paul Wise
We embody the ‘family’ atmosphere of our business by ensuring that our business philosophy is what truly motivates us to be in business. Our primary purpose is to be a blessing to all that come in contact with Christianos Pizza. Read More
Pizza Today Staff
According to a 2012 Global Security Report by Trustwave, the food and beverage industry accounted for 44 percent of data breach investigations in 2011. It was the highest percentage of all industries. Pizza Expo International Pizza Expo is just two months away, March 19-21 Rhode Island has 412 pizzerias.Read More
Mandy Wolf Detwiler, Managing Editor
When most folks think about Orlando, it’s traditional New York pizzeria before relocating to Orlando Markaj moved down the theme parks, conventions and tourism that readily come to mind. but for Bronx-native Johnny Markaj, the bustling downtown district is where he has carved a niche for his pizzeria, Anthony’s Pizzeria & Italian restaurant. Read More
Mike Shepherd
‘Business as usual...’ is what I used to say when people would ask how things were going. It simply meant that I was making a living. It meant that, on any given day, I could tell you within a 10-percent margin of error what my days sales were going to be, which employee I could count on to be on time, and which customer would be in to get his weekly usual. Read More
Pizza Today Staff
One of the highlights of every International Pizza Expo is the open discussion filled with helpful insights, off-the-wall talk and plenty of beer. We call it Beer & Bull. Others call it an educational party. Here, we kick things off prior to the 2013 Expo with a print edition of Beer & Bull.
Meet the Players:
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Jeremy White, Editor in Chief
A ‘Go West’ inclination during a carefree time was the recipe that resulted in Gerald Strader and his business partner, Scott Leist, setting up shop — literally — in Austin, Texas. Once they made the move a whirlwind of events quickly conspired to produce both jubilation and unexpected challenges, but, really, what business doesn’t face both, the two men reasoned?Read More
Jeremy White, Editor in Chief
The story has been repeated time and again in cities all across America: an aspiring man or woman moves to a new locale after years in New York and is disappointed by the pizza offerings of the adopted city. This time, the city in question is Austin, Texas, and the heroine of this twice-told tale is a former NYU student who made her living in Austin as a food editor. Read More
Mike Bausch, Owner of Andolini's Pizzeria
What movie would you rather see: one on the life and times of Babe Ruth or one about Barry Bonds? I think even the most ardent Giants fan wants to be in with the original. Think of other originals and their imitators: the Beatles to the Monkees, “Baywatch” to “Acapulco H.E.A.T,” “Armageddon” to “Deep Impact,”and everything in between. Then ask yourself: Read More
Jeffrey Freehof
Many of you have contemplated adding pasta to your menu but may still be reluctant. Well it’s time to cast your worries aside. I’ve written about pasta in the past and have even lead demos at International Pizza Expo. My goal now is to bring you through the most important part of making it happen — perfect pasta preparation!Read More
Denise Greer, Associate Editor
Giovanni Di Palma, owner of Antico Pizza Napoletana in Atlanta, Georgia, has created the scenario many operators dream of. Most nights and weekends, a line of eager customers wrap around the parking lot and down the block.Read More
Denise Greer, Associate Editor
"I love this business,” says Sean Kelly, co-owner of Buckhead Pizza Company in Atlanta, Georgia. “I love pizza…more, I love the dining experience.”Read More
Happy Askar, Owner of Happy's Pizza
When we opened the first Happy’s Pizza location in Detroit, we never dreamed that we would open our 100th store 17 years later. That is exactly what 2013 has brought our team, though, and we’re looking forward to seeing what else the future holds.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
Pizza Today Staff
Started by brothers Jason, Chris and Jeff Bajalieh, Slice Pizza & Brew created SliceFest in 2012. This year, more than 2,000 people attended the sold out SliceFest, resulting in 500 pizzas and 1,500 slices sold. Slice raised $3,000 for area charities.Read More
Pizza Today Staff
A Conversation with Jason Petro
Jason lets us in on Red Star’s market, social media and late night delivery
RED STAR PIZZA COMPANY
SEYMOUR, INDIANA
This small-town, independent pizzeria serves up thin crust and Chicago deep-dish style pies. The shop has generated more than 3,000 Facebook likes.
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Pizza Today Staff
Pudgie’s Pizza, Pasta & Subs opened its first pizza and sub operation in Elmira, New York, in April of 1963. After founder Michael P. Cleary, Sr. passed away in 1990, wife, Rosa and sons, Michael, Jr., David, John and Robert have carried on the family tradition.Read More
Pizza Today Staff
The nine-unit pizzeria is this year’s No. 1 on Pizza Today’s Hot 100 Independent Pizzerias list. See page 60 for the full list. Founded nearly 50 years ago by Marion Glass, who passed away in 2006, the family tradition has been carried on by his son, Roger, who now runs Marion’s Piazza.Read More
Denise Greer, Associate Editor
While working at a local, upscale Charleston, South Carolina restaurant, friends Ricky Hacker and Matt McIntosh had a vision. “We kicked around the idea of a wood-fired pizzeria and realized that we didn’t have the money to open a restaurant,” Hacker says.
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Jeremy Hardy
Mioposto, a 48 seat pizza house located in a bucolic setting in the Mt. Baker neighborhood in Seattle, had been open for about five years when we decided to give it more of a re-direct than a straight concept update.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
Pizza Today Staff
Slice of Hope 2013 is October 8th - 11th. Recent media reports indicate that Little Caesar’s Pizza has pulled ahead of Papa John’s and is now America’s third largest pizza company with $2.9 billion in sales. West Virginia has 607 pizzerias. On a typical day in 2013, the restaurant industry will rake in $1.8 billion in sales, according to the National Restaurant Association. //Ciao Baby! / Stella Barra Pizzeria / Franny'sRead More
Pizza Today Staff
PizzaToday.com has more than 10,000 pages of archived pizza-related information. // The ingredients for a classic American pizza dough are comprised of 58 percent water. // Georgia has 1,478 pizzerias. // Nest month we will name our 12 Independent Pizzeria of the Year. Will it be you?

// Community Pie / Cult Pizza / Next Door Pizza & Pub
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Pizza Today Staff
Pizza Places that Rock & Pizza Industry Statistics -- September 2013 // Millstone Pizza + Taphouse // Avero Craft Pizzeria // Pizzeria BastaRead More
Mandy Wolf Detwiler, Managing Editor
Finding success in the restaurant industry is a tricky equation that includes the right location, excellent food, customer service, creative marketing and invested staff. New Jersey-based Emma’s Brick Oven has found it Read More
Jeremy White, Editor in Chief
Far from the midwest both geographically and culturally, San Diego isn’t exactly the place in which one would expect to find stellar Chicago-style pizza. But that’s exactly what we discovered this summer when our travels took us to the West coast destination known for its beaches and zoo. Read More
Mandy Wolf Detwiler, Managing Editor
Brooklyn native Tommy Bonfiglio has been an aficionado of pizza most of his life –– the former tax attorney and his wife, Yvette, actively sought out pizza on their travels around the globe. Read More
Pizza Today Staff
Pizza Media
Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday • Youtube.com/PizzaTodayMagazine PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play • Vine: @PizzaToday
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Pizza Today Staff
Pizza Tweets

Polito’s Pizza
@BigSlice

It’s “Two for Tuesday” - 2 slices of pizza & a fountain drink for $6.00, 6pm - Close. Also featuring Dollar domestic beers!

Why it works: Aside from being a good deal, this Tweet encouraged dine-in business by offering beer for $1 in the evening. Since most people are probably going to buy more than a slice –– and perhaps more than one beer –– this was a great way to increase business.
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Pizza Today Staff
Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday • Youtube.com/PizzaTodayMagazine PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play • Vine: @PizzaTodayRead More
Pizza Today Staff
Pizza Media
Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday • Youtube.com/PizzaTodayMagazine PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play • Vine: @PizzaToday
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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
Denise Greer, Associate Editor
Adam Carb, Mark Gray and Tony Arcuri take great pride in their hometown of Pittsburgh, Pennsylvania — so much so that their pizzeria concept is centered on their adoration of its blue-collar roots and its neighborhood pizzerias. Backed by an investment group, the partners opened Steel City Pizza Company in the Mt. Pleasant area of Charleston, South Carolina, in late 2011. Read More
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