January 2026

Published: December 29, 2025Denise Greer

Read the January 2026 Issue of Pizza Today Magazine

This issue of Pizza Today dives into the essentials of carryout and delivery, offering actionable insights to help pizzerias thrive in 2026. From designing clear and efficient pickup areas to streamlining delivery operations for growth, this edition is packed with expert advice. Discover menu ideas like baked pastas perfect for carryout and catering, explore authentic Neapolitan pizza guidelines, and get inspired by trending hot toppings recipes. Plus, hear from pizzeria operators on their New Year’s resolutions to kick off 2026 with success.

Check out the full Digital Edition – Pizza Today January 2026.

Topics People & Pizzerias

Dana Hokin – Robert’s Pizza & Dough Co. | 2026 Pizzeria Resolutions

Dana Hokin – Robert’s Pizza & Dough Co. CEO & Co-founder Chicago, Illinois (This Q&A is part of a series about pizzerias’ New Year’s resolutions. To read other operators’ resolutions, click here.) What are...

Topics People & Pizzerias

Leo Dicesaris – Cerrone’s Brick Oven Pizzeria | 2026 Pizzeria Resolutions

Leo Dicesaris – Cerrone’s Brick Oven Pizzeria Owner-operator Columbus, Georgia (This Q&A is part of a series about pizzerias’ New Year’s resolutions. To read other operators’ resolutions, click here.) What are your to...

Topics Pizzas

Truffle and Honey Pizza | On Deck

Get Chris Decker’s Truffle and Honey Pizza Recipe One of my all-time favorite snacks from childhood was cheese and crackers. As I got older, I started making plates for myself and adding sauces or dips with different accoutrements. The combin...

Topics People & Pizzerias

Rachel Cope – Empire Slice House | 2026 Pizzeria Resolutions

Rachel Cope – Empire Slice House (84 Hospitality Group) Founder & CEO Oklahoma City, Oklahoma (This Q&A is part of a series about pizzerias’ New Year’s resolutions. To read other operators’ resolutions, click here.)...

Topics

Troy Sproul – Blue Square Pizza | 2026 Pizzeria Resolutions

Troy Sproul – Blue Square Pizza Founder Boston, Massachusetts (This Q&A is part of a series about pizzerias’ New Year’s resolutions. To read other operators’ resolutions, click here.) What are your top three goals for...

Topics People & Pizzerias

Alexis Rorabaugh – Rose Pizzeria | 2026 Pizzeria Resolutions

Alexis Rorabaugh – Rose Pizzeria Owner Berkeley, California (This Q&A is part of a series about pizzerias’ New Year’s resolutions. To read other operators’ resolutions, click here.) What are your top three goals for your pi...

Topics Industry News

New Year, Better Me | Commentary

Happy New Year! As I look at the stories in this magazine, there’s an unintentional theme woven throughout the pages of the first issue of 2026. Renewal. I’m not one who subscribes to the “new year, new me” trend. Instead, I look at the new y...

Topics People & Pizzerias

Nick Swanson – Urban Field Pizza & Market | 2026 Pizzeria Resolutions

Nick Swanson – Urban Field Pizza & Market Co-founder/Culinary Director Longmont and Loveland, Colorado (This Q&A is part of a series about pizzerias’ New Year’s resolutions. To read other operators’ resolutions, cl...

Topics Menu Development Pizzas

Four Pizza Recipe Favorites featuring 2026 Hot Toppings

Last month, we broke down some of the hottest trends in the pizza business in our Pizzeria Industry Trends Report. This month, let’s put the trends into practice with delicious recipes featuring some of this year’s hottest pizza toppings. Oh,...

Topics Menu Development

Cozy Up to Great Baked Pastas

Learn the Formula to Making Baked Pasta Dishes That Are a Hit I’ll admit it – when it comes to cheese, I’m shameless. Melt it, stretch it, bake it or broil it – I’m in! I’m also the reason so many of us have to use portion controls, like ...

Topics Employee Management Operations

Pizza Delivery Basics for Growth

Satisfy customers with ease of ordering, timeliness and taste Forty-three years. That’s how long I have been delivering pizza. And while there have been dramatic changes in technology, competition and equipment, it always comes back to customer exp...

Topics Dough Menu Development Pizzas

From Naples with Love

Neapolitan Is the Pizza Movement’s Backbone There is a beauty to Neapolitan pizza that captivates pizza fans and pizza makers alike. “I was immediately captivated by the fire in the oven and the speed at which a Neapolitan pizza comes to life,”...

Topics Operations

Pizzeria Delivery and Carryout Design

Pizzerias Are Making It Easier to Pick Up Pies There is a special place for people who order their pizza to go, and that place can be the takeout window, the front counter or a separate entrance. As delivery and carryout continue to gain popularity, ...