The idea of sitting at a table with complete strangers terrifies some, while energizing others. A table that seats eight to 16 may be considered communal-, gathering- or family-style, and it is a restaurant design concept that is building steam. Data...

Lasagna is such a staple in the landscape of Italian restaurants and in many pizzerias across our great land. We traditionally see lasagna offered one of two ways –– cheese lasagna or meat lasagna, both layered with noodles, sauce and a blend of ...

Frisco Free For All: Pizza Today does a whirl wind tour of some of San Francisco’s most popular independent pizzerias. This city is quickly becoming the West Coast’s pizza gem. View the gallery to see for yourself....

You would never guess that just three basic ingredients lay the foundation for a high-end classic Old World dish. But that’s exactly the case of chicken or veal Marsala, which relies on cutlets, wine and mushrooms. In it’s simplest incarnation, a...

Q: Should I buy a wood-burning oven when I open my pizzeria? A: I get this question almost every day. I just had a course at the end of summer with three students, and all of them were in a frenzy over which oven to buy. Our course was based on two s...

Click here to view and download pdf version of Pizza Today’s Top 100 Pizza Companies. For the most recent Top 100 Pizza Companies list, visit: Rankings of America’s Top Pizza Companies and Independent Pizzerias. Pizza Today counts down the To...

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. Click here to view the list. SIX UP AND COMERS #12 Marco’s Pizza Tole...

MISSION: PIZZAEXPO Meet Kelly and Aldo Musico, owners of Aldo’s Ristorante Italiano in Naples, Florida. The couple have been avid Pizza Today supporters for years, but they’ve never been able to attend International Pizza Expo until last March. W...

When looking to finance growth, pizzeria operators encounter few sources: the company’s cash reserves; loans from family and friends; capital from a bank or private equity investors, who swap a signed check for an ownership stake in the pizzeria. �...

Chorizo is one famous sausage with many forms and variations around the globe. In the States, it has been often overlooked as one of the most flexible and flavorful toppings to grace a pizza. This Spanish sausage –– with its unique ruby color and...

Q: We are planning to offer a party size pizza that will be baked on an 18-inch x 26-inch sheet pan. What is the best way to figure out how much dough and toppings we will need to use? A: The best way to calculate dough, sauce and cheese amounts for ...

What is the future of pizza? It’s becoming clearer every day that pizza’s past is circling back to carry us into the next era. It took Neapolitan pizza more than 100 years to gain popularity in the U.S., but now that it’s a hot topic, we’re s...

Q: I’m tinkering with adding a take-and-bake component to my pizzeria, but it makes me nervous because I don’t want to be blamed when customers fall asleep and burn their pizzas! How can I avoid this? Brent Bishop via Facebook A: I’m on record ...