In both distance and mindset, Grand Forks, North Dakota, is far from the dreamy-eyed, tech-charged ways of Silicon Valley. This reality does not escape Tyler Kuenzel. “There’s a lag in technology in North Dakota and it takes a while for something...

Indy of the year Instagram takeover Stop by @pizzatoday on Instagram to see some exclusive pics of Jeremy and Josh’s visit to the 2014 Indy of the Year, Pizzeria Lola in Minneapolis, Minnesota.   June Cover Featured on popular design site The ...

How well do your customers know you personally?   Last week, I witnessed an interesting conversation between two roommates in the Williamsburg section of Brooklyn. They were grumbling about a price hike at the local smoothie shop. Roommate No. 1...

Caramel Apple Pizza 1 fresh or par-baked pizza crust (12-inch) 8 ounces softened cream cheese whipped with 1 egg 1⁄4 cup prepared caramel topping 2⁄3 peanuts, finely chopped 1 cup apple topping (recipe to follow) Preheat pizza oven to 425 F. Spre...

Which yeast provides the best crust flavor?   Q: Between instant dry yeast (IDY), active dry yeast (ADY) and compressed yeast (CY), which one provides the best flavor to the crust and why? A: This question has come up many times over the years. ...

Breaking down noise and how to reduce it in your pizzeria   Recent restaurant design trends have leaned towards open spaces, high ceilings, hard floors and tables and lots of windows — all of which can wreak havoc on noise levels. Architects a...

Onions provide myriad of flavors, options The most underrated and underused topping in every pizzeria is the onion. I feel very comfortable saying this because the flavor potential of this glorious root can be a bold, tear-jerking shout or a sublime ...

It exists — so what are you doing to make your workplace safe?   With all the attention bullying is getting these days, you’d think it would be easy for pizza restaurant operators to pick up on incidences of workplace bullying. But in fact,...

Gelato sales heat up summer profits   If you’ve been to a recent International Pizza Expo, your eye has probably been drawn to one of the many gelato companies who offer flavors ranging from pistachio and hazelnut to panna cotta and olive oil....

Many Americans wax poetically about one day owning a restaurant. Kim was no different.  But, what made her think it would work? “Basically, I love to cook,” she explains. “Growing up it was sort of a natural thing. I watched my mother and gran...

It all comes out of the oven that serves as the pizzeria’s burning beacon.  Kim admits that, initially, she was hesitant to let the piece of equipment steal the spotlight. “It was really our architect’s idea,” she says. “He really thinks o...

Hello Pizza   Hello Pizza is the sister restaurant to Pizzeria Lola. Owner Ann Kim recognized that the unique vibe at Lola would make it difficult to grow, but she also knew it would not be easy to keep many of her key employees around without a...