April 2025

Published: March 31, 2025Kate Lavin

Read the April 2025 Issue of Pizza Today Magazine

Are you ready for oodles of noodles? This issue of Pizza Today has everything from Bucatini to Ziti – and so much more! Start with the pasta primer on page 28 to learn what sauces pair well with the most popular pasta varieties among pizzerias. Then, learn how some renowned pizzerias put their own special twist on gnocchi, the Italian dumpling gaining favor with consumers. We’ve also turned the spotlight on dough rooms and best practices for hiring teen workers.

Check out the full Digital Edition — Pizza Today April 2025.

Topics Operations

Giving for Good | Building Blocks

I remember when we started Caliente Pizza & Draft House. I had many “whys” that drove me to put in the effort to be successful. What I remember most about those whys is when I asked my wife what hers were. My wife, Angie, said: “I want us t...

Topics People & Pizzerias

Tori T’s Pizzeria, Malverne, New York | Pizza Destinations

Each month in Destinations, we highlight an up-and-coming pizza spot. 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 b...

Topics Employee Management

Smarter Or Martyr | Mike’s Monthly Tip

I get it. You’re in your restaurant, and you see a problem. Maybe someone’s making pizzas slower than you’d like. Maybe the phone’s ringing off the hook, and the new guy is butchering a simple cleaning task. You step in. You take over. You fi...

Topics People & Pizzerias

John Rea, Via Farina, Omaha, Nebraska | Conversation

A quick Q&A with John Rea or Via Farina in Omaha, Nebraska Concept: Our concept has always been pretty simple: fresh pasta and sourdough pizza with a friendly and welcoming vibe. We have added charcuterie on a pretty great level to now focus on p...

Topics Dough

Liquid Courage | Knead to Know

Infusing pizza dough with flavor and finesse (Part One) We pizza makers immerse ourselves into the science, craft and business of perfecting pizzas every day. The basis for any great pizza is usually milled wheat of some type mixed with water and a f...