November 2025

Published: October 31, 2025Kate Lavin

Read the November 2025 Issue of Pizza Today Magazine

This month, we are diving deep on all things cheese. Learn how the fluctuating commodities market can impact the price you pay for mozzarella and other block cheeses. Then, find out how operators are using craft beer cheddar, gorgonzola and plant-based cheeses made from cashews, coconuts, peas and other bases to create pizzas that are visually and gastronomically stunning. Round out your education for the month by brushing up on pizzeria art, SOPs and winter squash.

Check out the full Digital Edition – Pizza Today November 2025.

Topics Dough Operations Pizzas

How to Reheat Pizza | Knead to Know

Don’t LetYour Customers Wing It; Provide Reheating Instructions Are you offering takeout and delivery? If not, you might be leaving untold amounts of money on the table. Pizza is one of the most takeout-friendly foods, but we all know what happens ...

Topics Brand & Marketing People & Pizzerias

Pizzeria Picasso | Commissioning Artwork

Commission an artist to create a one-of-a-kind masterpiece for your restaurant Over the past year, Michael Pollack has become the most celebrated artist in the pizza world. The founder of New Haven Pizza Club created a 9,000-pound sculpture valued by...

Topics Industry News Menu Development

Navigating the Cheese Market | The Big Cheese

Cheese prices can keep a pizzeria operator up at night. Any veteran operator has seen the fluctuations in cheese prices and how they impact pizzerias’ costs and menu prices. Tracking the cheese market can help you navigate the volatile fluctuations...

Topics Menu Development Pizzas

Winter Squash Pizza | Gourd of the Rings

Turning winter squash into pizza that’s ‘precioussss’ In or about the year 105 A.D., Iroquoian hunters arrived at their village on a cold, gray evening on the northern bank of the Potagannissing River near Lake Huron. They entered the lodge and...

Topics Menu Development Pizzas

Salami and Taralli Pizza | On Deck

Travel is the key to living a healthy, joyous, long-lasting life. This summer, I was very fortunate to travel to Italy twice – once on a trip to Milan, and most recently to Naples. It was my first-ever trip to Naples, and I was so excited to be in ...

Topics Menu Development

Alternative Cheeses | Beyond Mozzarella

What to know about using beer cheddar, gorgonzola, plant-based and other cheeses Randy Lewis was making grilled cheese for his kids when a bit of cheddar seeped out and started getting crispy in the pan. Inspired by how the cheese bubbled when expose...

Topics Menu Development

Pizza Cheese Blends | Mix & Match

Stand out in the crowded pizza market with cheese blends Cheese is the holy trinity component that brings the pizza together, providing that rich creaminess and stretch that is a quintessential pizza quality. Mozzarella has long been the industry sta...

Topics Employee Management Operations

SOPs That Actually Get Used

Build SOPs that stick with clear, specific and repeated training Every restaurant has its own way of doing things. But not every restaurant has a system that ensures those things get done the right way, every time, by every person. That’s the diffe...

Topics Employee Management Operations

How to Build Your Next Pizzeria Manager | Mike’s Monthly Tip

Most pizzeria owners wait too long to develop leaders. They’re hoping for someone to step up instead of creating a path that identifies, mentors and promotes the right people. This is a super risky way to run your business. If your manager quit tom...

Topics People & Pizzerias

Grana, Atlanta, Georgia | Destinations

This southern Italian restaurant opened its Roswell location in December 2024, marking the company’s third in the Atlanta area. Roswell is the largest of the three shops, situated in a mixed-use Southern Post development with over 6,000 square feet...

Topics Dough Menu Development People & Pizzerias

Robert Maleski | A Conversation

Milly’s Pizza in the Pan Chicago, Illinois Concept: We are a small pizzeria with two locations: one in Chicago, Illinois, and one located in a nearby suburb, Berwyn. We only make pizza, and we make a limited number of pizzas per day. People preorde...

Topics Finance & Growth Operations

Upselling Your Way to Profitability

Evaluate the ROI on getting more customers, increasing visits and boosting average ticket value As pizzeria owners and operators, we are constantly striving to increase sales. There are three ways to accomplish this: Get more customers Increase frequ...

Topics Employee Management Menu Development Pizzas

Create a Limited-time Offer That Sells Pizza | Building Blocks

Everyone is always searching for the next thing – the next viral sensation or the next big seller. As I mentioned in last month’s column, we like to create limited-time offers (LTOs) that run a minimum of six weeks and a max time of one whole qua...

Topics Event News People & Pizzerias

Passing the Torch | Commentary

I’m in my 25th year at Pizza Today. It’s crazy to think about, but it’s true. I joined the staff in September 2000. It’s been an amazing ride that I have thoroughly enjoyed. I would not change a thing about the experiences I have had along th...

Topics Event News Industry News

Make Plans Now to Attend Pizza Expo

International Pizza Expo March 24-26, 2026 Las Vegas Convention Center Attending International Pizza Expo 2026 is a tax-deductible business vacation. You can write off the cost of the event itself – along with related travel expenses, if they are c...

November 2025

Read the November 2025 Issue of Pizza Today Magazine

How to Reheat Pizza | Knead to Know

Pizzeria Picasso | Commissioning Artwork

Navigating the Cheese Market | The Big Cheese

Winter Squash Pizza | Gourd of the Rings

Salami and Taralli Pizza | On Deck

Alternative Cheeses | Beyond Mozzarella

Pizza Cheese Blends | Mix & Match

SOPs That Actually Get Used

How to Build Your Next Pizzeria Manager | Mike’s Monthly Tip

Grana, Atlanta, Georgia | Destinations

Robert Maleski | A Conversation

Upselling Your Way to Profitability

Create a Limited-time Offer That Sells Pizza | Building Blocks

Passing the Torch | Commentary

Make Plans Now to Attend Pizza Expo

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