February 2026

Published: January 29, 2026Denise Greer

Read the February 2026 Issue of Pizza Today Magazine

It’s the Pizza Expo Preview Issue. As Pizza Expo nears, the February edition covers topics straight from our seminar halls and demo stage. Gain insights on common legal pitfalls, third-party delivery optimization and food and labor costs 101. Learn how know what to add to your tech stack. Get infused ricotta ideas and explore an upside down Sicilian with Vodka sauce. Get pan pizza dough secrets. Find out how dynamic duos of pizza thrive in life and business

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

Topics People & Pizzerias

Dynamic Duos of Pizza

How pizzeria partners thrive in life and in business If I had a dime for every time someone asked, “Isn’t it hard working with your husband?” or “Don’t you get sick of each other?” I’d be a wealthy woman. Sure, working with your spouse ...

Topics Operations

Cater to Build Pizzeria Revenue | Slice of Advice

Once you’ve built relationships with your local government and community, the next step is utilizing them to increase revenue by taking your offerings directly to customers. This move transforms your business from a local pizza shop into a catering...

Topics Operations

What’s in Your Restaurant’s Tech Stack?

Building a technology strategy that works for your business Your tech stack is one of the most important decisions you’ll make for your restaurant. We are weeks away from Pizza Expo (March 24-26, 2026), where companies will be showcasing the latest...

Topics Menu Development Pizzas

The Upside Down Pizza

Regional favorite gets a glow up with rich vodka sauce and fresh mozzarella With four locations, Brooklyn Square Pizza is known for its upside down square pies. The owner, Brooklyn native Peter Grippo, says he brings the Avenue U pizza of his youth t...

Topics Menu Development

Ricotta Pizza | Delicious Dollops

Blend ricotta with items in your kitchen to create eye-catching pizzas Ricotta is climbing the ranks of hot pizza toppings, according to Pizza Today’s “2026 Pizzeria Industry Trends Report.” Since ricotta is not aged, the fresh, white cheese is...

Topics Pizzas

Confit Garlic Ricotta

Get the Confit Garlic Ricotta recipe Make and Serve Confit Garlic Ricotta. To create her famous Confit Garlic Ricotta, Scurto selects an olive oil with a high smoke point. “Confit is traditionally cooked in its own fat, but garlic doesn’t have it...

Topics Brand & Marketing Event News Operations

What ‘More’ Can Third-party Delivery Do For You? | Pizza Expo 2026 Education Exclusive

Partner with third-party delivery apps to reach new customers and reduce staff workload Only a few years back, the words “third-party delivery” were considered obscene by many in the pizza industry. As time has passed, many of the kinks have been...

Topics Dough Menu Development

Pan Pizza Phenomenon | Knead To Know

Why and How to Consider a Pan-style Pizza for Your Menu Pan-style pizzas are my first loves. Focaccia and Sicilian were the first styles to make me feel like I was mastering a technique on my own. Mastering any physical skill – such as opening and ...

Topics Pizzas

Roasted Broccoli with Burrata and Chili Crisp | On Deck

Pepperoni is king, but I love vegetables on pizza! I am a huge fan of seasonality with pizza – so much so that Truly Pizza changes its menu at least four times per year to reflect the seasons. There are so many interesting things you can do with ve...

Topics People & Pizzerias

Pizza Baby, Charlotte, North Carolina | Destinations

As an artisan bakery and restaurant, Pizza Baby is more than a pizzeria – and that is by design. The locally owned and operated business boasts two storefronts and multiple revenue streams. According to co-owner Steven De Falco, Pizza Baby is still...

Topics Event News Finance & Growth Operations

Food and Labor Costs 101 | Pizza Expo 2026 Education Exclusive

Control prime costs to achieve your profit goals Sometimes success really is a matter of dollars and cents. In the pizza business, most of the costs are fixed and only a few are controllable. The main controllable costs are food and labor. The...

Topics Event News Operations

Common Legal Pitfalls | A Pizza Expo 2026 Education Exclusive

How to avoid the most widespread legal issues pizzerias face Opening a pizzeria is no small feat. From designing a kitchen and dining area to ordering equipment, hiring employees, working with city departments and partnering with lenders or investors...

Topics Employee Management

February 2026

Read the February 2026 Issue of Pizza Today Magazine

Dynamic Duos of Pizza

Cater to Build Pizzeria Revenue | Slice of Advice

What’s in Your Restaurant’s Tech Stack?

The Upside Down Pizza

Ricotta Pizza | Delicious Dollops

Confit Garlic Ricotta

What ‘More’ Can Third-party Delivery Do For You? | Pizza Expo 2026 Education Exclusive

Pan Pizza Phenomenon | Knead To Know

Roasted Broccoli with Burrata and Chili Crisp | On Deck

Pizza Baby, Charlotte, North Carolina | Destinations

Food and Labor Costs 101 | Pizza Expo 2026 Education Exclusive

Common Legal Pitfalls | A Pizza Expo 2026 Education Exclusive

Leading a Restaurant Through Tragedy | Mike’s Monthly Tip

Angela Campanella Talks Craft Cocktails at Boom’s Pizza | Hot Take

Mattenga’s Pizzeria Owners to Keynote Pizza Expo 2026

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