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Tenets of Detroit Pizza Style

The Tenets of Detroit Style Pizza

Dough expert Laura Meyer talks Detroit style pizza dough in a two-part Knead to Know column. She shares a dough formula and process.

extra cheese on pizza

Extra Cheese, how do you price it?

EXTRA CHEESE is a Top 5 Pizza Topping. But how do you price it correctly? Mike Bausch has the answer.

Handcrafted Ravioli

Add Handcrafted Ravioli to Your Menu

Get tips on brining handcrafted ravioli to the menu from filling, storing and buying decisions. See when to use pre-made pasta sheets.

 

Industry News

Airrackguinness world recordsWorld Pizza ChampionsPizza HutAndolini's Pizzeriaworld's largest pizza partyworld's largest pizza party Tulsaworld's largest pizza

Tulsa’s Andolini’s Pizzeria, World Pizza Champions break Largest Pizza Party Guinness Record

Andolini’s Restaurant Group and World Pizza Champions Partner with The University of Tulsa and Attain a Guinness World Record for World’s Largest Pizza Party Benefiting Make-A-Wish Oklahoma Tulsa, Oklahoma-based Andolini’s Pizzeria and the World Pizza Champions not only set the World’s Largest Pizza Party Record with 3,357 participants, confirmed by the Guinness World Records, they […]

Pizza Expo school of pizzeria managementpizza expo 2023

Pizza Expo 2023: School’s in Session

Make Plans Now To Attend! Designed for pizzeria owners and operators, there’s something for everyone at International Pizza Expo, whether you’re an industry veteran or just thinking about opening your first unit. To succeed in today’s fiercely competitive marketplace you need access to all of the latest trends, strategies and product innovations. Pizza Expo continues […]

commentaryJeremy White

Commentary: Tech Savvy?

In the major industry survey we conducted last fall, we asked pizzeria owners about investments in technology. As an industry, often times independents are slow to adopt new tech. Sometimes that’s because there’s a cost barrier that exists until the market ultimately ushers in some affordability. Other times it’s because we struggle to see the […]

Featured

A Deep Dive Look at Today’s Pizzerias

The State of the Pizzeria Industry 2023 Given today’s restaurant business climate, it has never been more important to embark upon a comprehensive, deep-dive study of the pizzeria industry for the pizzeria industry. The goal of our analysis is to p
People & Pizzerias

25 Pizzerias to Watch

We’re celebrating standout pizza shops serving up success in their communities When we conducted our most extensive industry survey in fall 2022, we also asked independent pizzeria operators to submit their pizzerias for consideration in our first Pizzerias to Watch feature. We received hundreds of submissions. We present to you 25 standout pizzerias that are […]
People & Pizzerias

Destinations: Pizza Fenice, Pelham, NY; Dino’s Tomato Pie, Seattle; The Desmond, Phoenix

A Look at Pizzerias Around the U.S.   Pizza Fenice | Pelham, New York This pizzeria thrives on its takeout and delivery. “Even without much seating I’ve quickly become a destination for the variety of slices offered for carryout, from Detroit Style pizza (pepperoni being a favorite) to open sandwich-esque pizzas like the Pastrami Reuben […]
Dough Production/Development

Knead to Know: The Tenets of Detroit Pizza Style, Part II

There is no one way to make a great Detroit style pizza. Even the original pizzerias in Detroit cannot decide on whose version is the “right way” of doing it. Pizza is so personal that everyone is going to have an opinion, but what matters most is….is it delicious and well cooked? Below you will […]
Employee Management

Building Blocks: Effective Ways to Incentivize and Reward Your Team

“Show me the incentive and I will show you the outcome.” – Charlie Munger In the restaurant industry, employers are constantly talking about how difficult it is to hire and retain good employees. My philosophy is, when it comes to staffing your restaurants, you need to look within first. Often, employers worry more about hiring […]
Operations

The Restaurant Floor Plans Remix

The dining experience has changed, and so has the pizzeria layout The pandemic changed the way people order food, and pizzeria owners adapted by rethinking their spaces. Carryout became crucial, so operators removed tables and focused on to-go orders. Now, as consumers return to dining-in but still appreciate a delicious pizza to-go, restaurant owners and […]
Employee Management

The Crucial Owner/General Manager Bond

The Perfect Tandem Any independent operator can tell the same story about the good old days when they first opened the shop. As owners we were working 18-hour days, seven days a week, 100 hours plus weeks, and no days off. But then as business grew, so did we. Everyone eventually (hopefully) reaches that point […]
Operations

Mike’s Monthly Tip: H.O.S.T. Method for Review Sites

H.O.S.T.: Hear them out. Offer a solution. Solve the problem. Thank them. Write this down and make it protocol to your team. Review sites have had a shot of adrenaline recently where more people are encouraged to give reviews, and it’s the jet fuel of great restaurants marketing while furthering the demise of lackluster restaurants. […]
People & Pizzerias

Conversation: Jimmy Casapizzaiolo, Casa Pizzeria, Ludlow, MA

Casa Pizzeria Ludlow, Massachusetts Concept: Inspired by Tony Gemignani a few years back, I was fascinated with the multiple styles of pizza he offered at one of his shops. We wanted to build upon that coolness. Although it’s been challenging, our shop has broken the mold of a typical pizza shop in OUR area. Pizza […]
People & Pizzerias

Man on the Street: Pizza Woman Wanted

It’s no secret that the pizza industry is dominated by men. Images of mustachioed pizza makers adorn every menu, coupon and pizza box not just in the U.S. but globally. It’s a reality of the restaurant industry that’s particularly obvious in pizzerias, but that doesn’t mean it has to stay that way. If we look […]

Latest Recipes
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On Deck: Fresh & Bright — Prosciutto and Pea Greens Pizza
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On Deck: Solid Gold Pizza
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Chicken “Cordon Blacon”
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A Slice of Huggable Pie
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On Deck: Thankful and Grateful Pizza
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On Deck: Forever Fall Pizza
Entrees

Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings
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East Coast Clam Pizza
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On Deck: The Whole Package Pizza
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137. The Brilliant Sarah Minnick of Lovely’s Fifty Fifty

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136. Major Pizza Consumer Insights & Marketing Trends

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135. Indie Pizzeria Market Trends

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134: State of the Pizzeria Industry – Menu Trends

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133. Happy New Year!

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132. REPLAY: On Deck with Chris Decker

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130. A Repurposed Container Sales Boom

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129: A 3-Month Waitlist on Pizza Orders! How?

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128. REPLAY – Tony Gemignani on Pizzeria of the Year

Pizza Expo March 28-30, 2023

Now in it’s 38th year, International Pizza Expo remains unchallenged as the industry’s leading event. Join thousands of pizzeria professionals as they convene in Las Vegas for 3 days dedicated to all things pizza! With suppliers from across the globe, educational sessions taught by top industry professionals and national competitions, this event is one you simply cannot afford to miss.

Learn More

Pizza & Pasta Northeast, October 1-2, 2023

Join us October 1-2, 2023 in Atlantic City, NJ for the 4th Annual Pizza & Pasta Northeast! There’s no shortage of opportunities to improve your business and get involved at the show. Learn from Tony G in our School of Pizzeria Management Workshops, show off your skills in one of our yearly competitions & much more!

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This week on The Hot Slice Podcast, we chat with the talented Sarah Minnick of Lovely's Fifty Fifty in Portland, Oregon. She shares an operational shift, details of her sourdough and her ingredient philosophy. Listen wherever you get your podcasts or at PizzaToday.com. Link in our Story. #pizza #SarahMinnick #Lovelysfiftyfifty #portlandpizza #pizzamakers #womeninpizza #chefstable #podcast
#WackyWednesday -- Toppings Edition. What is the wackiest topping you've put on pizza that became a local favorite? We put beer cheese on a pizza, and we still think about that pizza. #pizza #pizzatoppings #crazypizzatoppings
#recipeoftheday -- a Prosciutto Arugula Pizza! Here are the ingredients: 1 12-ounce dough ball 4 ounces tomato sauce 7 ounces whole-milk mozzarella 2-3 ounces sliced Prosciutto di Parma ½ cup Arugula “Missing” Finishing Ingredient Options: Shaved Parmigiano (salty/savory) Fresh squeezed lemon wedge (citrus/acidity/savory) Minced Calabrian peppers (spicy hot/savory) Piquante pepper juice (sweet and sour/pickled flavor/savory) Hot pepper oil (spicy hot/savory) Agave nectar or honey drizzle (sweet) Maldon or Pink Himalayan salt pinch (salty/savory) Garlic-infused olive oil drizzle (savory) Balsamic reduction drizzle (acidity/sweet) Get the full recipe at https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-prosciutto-arugula-pizza/ Link on our Story. #pizza #pizzarecipe #tastytuesday
#MondayMood — a pep cup and sliced Italian sausage pie with THAT whipped ricotta! In Photo: Rotolo’s Craft + Crust, Baton Rouge, LA @rotoloscraftandcrust #pizza #pizzaoftheday #whippedricotta #pepcup #mondayvibes
Join us for the last installment of our analysis of the State of the Pizzeria Industry Report. This week, Jeremy and Denise are diving into sought-after consumer trends and marketing insights. Listen now at PizzaToday.com. Link on our Story. #pizzatrends #pizzaconsumers #pizzaindustry #pizzastatistics
Friday (Jan. 20) is NATIONAL CHEESE LOVERS DAY! Create that Cheese to Please. John Gutekanst says, "I now have a marketing gold mine with local feta, Gruyère, Asiago, local goat Romano, manchego, fontina and even some wildly intense Oud Brugge (the aged gouda from Belgium) in my repertoire." Get cheese combination ideas now: https://pizzatoday.com/topics/menu-development/cheese-to-please/. Link in our Story. #cheeseday #cheeseloversday #nationalcheeseloversday #nationalcheeseday
People love pizza and buffalo chicken wings. Here's the ultimate mashup of the two favorites. Get the recipe now at PizzaToday.com. Link in our Story. #pizza #pizzarecipe #pizzaoftheday #recipeoftheday #chickenwings #buffalochicken #tastytuesday #tuesdayvibes
This week on The Hot Slice Podcast, we're diving into Indie Pizzeria Market Trends from the State of the Pizzeria Industry Report, including sales and profit margins, employees, online ordering, third-party delivery and more. Listen now at PizzaToday.com. Link in our Story.
SOLID GOLD! Pizza Master Chris Decker @everythingbutanchovies has created a stunning pizza featuring, yes, gold leaf. Check out the recipe at PizzaToday.com. Link in our Story. #recipeoftheday #pizzarecipe #pizzatoppings #goldleafrecipes
Have you changed your pizzeria's floor plan in the past year? What was your goal? If you are looking to change your floor plan, see how floor plans have changed for 2023. Link in our Story. #pizzeria #pizzabusiness #indoordining
#doughtips -- Dough Expert Laura Meyer continues her Knead to Know on Detroit Style Pizza with a dough formula and procedures. Check it out at PizzaToday.com. Link in our Story.
It's #dryjanuary and it's #pizzaFriday. Are you marketing your specialty non-alcoholic cocktails? Zero-proof beverages are hot right now and appeal to a wide audience. One tip, don't call them MOCKTAIL. Link to more tips in our Story.
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