For those of you walking the International Pizza Expo show floor as you read this: Welcome! We’re thrilled to have you with us at the industry’s premier event. We have a blockbuster show lined up for you and we’re excited about this year’s slate of competitions, seminars, demonstrations, exhibiting booths, etc. We hope you’re going to have the time of your life with us.
Inside this issue you’ll find information on the Young Entrepreneur of the Year award ceremony, a rundown of Pizza Expo events and articles designed to help you run your businesses more efficiently and profitably. In our “Knead to Know” section, dough expert Tom Lehmann tells you what to do if you walk in one morning to your worst nightmare — unusable blown dough. And Scott Wiener discusses some of things he sees in pizzerias that fall short of excellence. Jeff Smokevitch talks about the ins and outs of Detroit-Style pizza and we preview Pizza Head in St. Louis, a vegan/vegetarian shop owned by Scott Sandler.
Each of these will lead seminars and/or food demonstrations that are not to be missed. Be sure to tell them hello when you see them. They, along with the other presenters, have worked very hard to make sure you get the most bang for your buck at Pizza Expo!
Inside this issue we also feature MozzaPi in Louisville, Kentucky — one of the most unique pizza shops we’ve ever been in. Its founder, Tom Edwards, is driven by excellence. It’s inspiring. You might catch a glimpse of him wandering the show floor as well. Ask him to sign your copy of Pizza Today … he’ll probably politely laugh and then humbly oblige. He’s one of the nicest guys you’ll ever meet.
For those of you who couldn’t make the trip to Vegas this year, be sure to monitor our social media outlets extra closely during Expo week. We’ll do our best on Facebook, Twitter and Instagram to make you feel like you’re right there with us.
Editor In Chief