This is the kind of story that can make anyone feel a bit squeamish. A pizzeria cook in Utah tested positive for Hepatitis A. Customers who visited the restaurant during the hours the employee worked have been asked to notify the local health departm...

Sweet peppers are one of the most versatile and forgiving vegetables around. They can take a beating and come out perfect. Roasting peppers heightens them with an initial frontal mouth-blast before the caramelized sugars kick in for a delicious finis...

Q: Is there still room in the pizza industry for an independent to get started? A: To answer your question in one word, yes. Pizza is a constantly evolving food that has great appeal to a very high percentage of our population across all age categori...

Panini is the plural form for panino, which is literally the term for “small bread roll” in Italian. Technically, any sliced bread shouldn’t be called a panini or panino, but even in Italy, most sandwich shop operators will let you get by with ...

At 4:30 pm on August 15th, 2009, I made the best business decision I’d made since opening my pizzeria ten years earlier. I changed my dough. I had been in business for more than nine years. That steamy day, I cruised up and down the undulating hill...

Darren Lister has his eyes on growth. Already with 12 Hideaway Pizza locations spread about Oklahoma, Lister and his partners are looking to build two new units each year, eventually expanding beyond their Oklahoma homeland into neighboring states. T...

Expanding with gluten-free offerings was an obvious choice for Southeast-based Brixx Wood Fired Pizza. The 21-store chain sold nearly 60,000 gluten-free pizzas in 2012 alone, doubling the previous year’s sales. “At the very beginning, we realized...

It’s summer and local farms and farmers markets are bursting with fresh produce. Let’s put those fresh ingredients to work on your specials menu. Try these five summer pizza: Summer Garden Pizza Broccoli, carrots, cucumber, tomato, onion, mozzare...

Hand tossing dough is all in the technique or techniques, as pizzaiolos across the country apply their own spin to stretching dough. It’s about artisanship and showcasing pizza makers in front of awestruck customers.        ...

To celebrate Pizza Margherita Day –– June 11, 2013, the 124th anniversary of the naming of the Pizza Margherita in a letter accompanying a pizza from the Italian “Department of the Mouth” on behalf of Queen Margherita on June 11, 1889 –– ...

Increase ticket averages with “wow” factor fried appetizers. After all, some diners go out for an evening to escape their regular diet and spurge into menu items that tantalize their taste buds. Fried apps fit the bill. Check out Pizza Today’s ...

I find it almost comical how salad sales spike at the beginning of the year, which derives from people’s New Year’s resolutions and then again in the spring time as people start realizing what they are going to look like in their bathing suits th...