Learn how to make the year’s biggest pizza styles: Detroit, New York, Grandma, Sicilian, Chicago Thin We’re predict which pizza style will be the year’s trending pizza style. During our recent pizzeria operator survey, we asked which pizza styl...

A Pizza Today Reader asks: I add old dough to new dough but have noticed it’s more acidic. When is it too much and what makes it ‘too much’? What does PH do to dough? You asked so you shall receive! Let’s talk about pH or acidity in dough. No...

Crust Encounters of the Third Kind There was a time on the Italian peninsula where gruel-eaters ruled. The ancient Etruscans of Italy ate a thick porridge of spelt and hot water called Puls. Then three things happened to evolve this gruel. The first ...

Blend it like Beckham “Today’s pizzamakers are fortunate to live in an era wielding not only a diversity of grains, but also the knowledge of nutrition, gluten strength and fermentation to harness their full potential. The Fertile Crescent has co...

Laura Meyer shares the most common pizza dough questions she has received The more you learn about fermentation the more you understand how little you actually know. Learning to make dough, especially sourdough, is just like raising a child. You crea...

Water Works and Pizza When I first sat down to talk all things water, I figured there was a really meaningful haiku out there about the beauty and amazing thing that is water. But all I could keep thinking about was Adam Sandler in the movie Waterboy...

Butter Crust: When Pizza and Butter go hand in hand, there’s no margarine for error. Many pizza makers are turning to different ways to enhance their customers’ pizza experience by using fats into and on top of their pizza crusts. Butter is one o...

Maximizing your foundational awareness of pizza crust “The greatest danger occurs at the moment of victory.” — Napoleon Bonaparte 1769-1821 Every year in pizza competitions, I see the one blaring mistake at the most crucial time. An excellent a...

Approachable Artisan Bread The definition of artisan is a worker who is in a skilled trade — especially one that involves making things by hand. My roles have changed over the years in my restaurants all the way from apprentice to owner. And along ...

Learning how to make constant dough adjustments in a new environment My journey as a female entrepreneur began a few years ago, but my first restaurant just turned three months old, and boy, has it felt like years within those few months. For as many...

Sicilian Pizza — The Sicilian Way Have you ever been to Sicily? The first time I visited Sicily I knew nothing about the place outside of it being the island in the south being kicked by the boot of mainland Italy. This was before I had ever wa...

Crumb structure: the beauty and science of internal pizza workings “Topping combos are cool with a crisp and golden booty, but when you undress a pizza, it’s what’s inside that is the secret to success. That light, airy wall of crumb structure ...