Razza Jersey City, New Jersey The intimate pizzeria opened in 2012. Chef and Owner Dan Richer applies his culinary craft to Razza’s menu of artisan pizza and small plates with an emphasis on harnessing local ingredients.   Dan lets us i...

A Look at Pizzerias in Delaware The Wood Fired Pizza Shop The family-owned business began as a wood-burning oven on the back of a 1956 flat-bed truck in 2010 before opening its brick-and-mortar location in 2014. The shop sources its produce from all ...

Simply Delicious How two friends made New Orleans’ Bywater neighborhood a pizza destination When you take less than $1,000 and turn it into a food city’s most buzzed-about pizzeria, clearly you’ve hit on something big. However unlikely it seems...

On Point Five Points Pizza expanding, again, in Nashville Five Points Pizza has become one of Nashville’s top slice destinations thanks, in part, to a fortuitous drive that took one of its co-owners past an empty store that caught her attention. �...

Six Hundred Downtown  Bellefontaine, Ohio Five-time World Pizza Games champion Brittany Saxton. A 13-year veteran of the pizzeria industry, she recently acquired ownership of Six Hundred Downtown in Bellefontaine, Ohio, where she was previously the ...

A Look at Pizzerias in Baltimore, Maryland Verde Marianne Kresevich and Edward Bosco opened Verde in an 1880s row house. The sleek, upscale eatery is cozy and casual, offering private and communal seating. Verde specializes in Neapolitan-style with a...

What is the medical condition — and why should you be concerned about it? Last year, James Beard Award-winning pizzaiolo Chris Bianco recaptured a place in the headlines. The Phoenix-based chef, whose fame and following swelled in the early 2000s w...

Origin Stories and Tips from 5 Pizza Entrepreneurs Everyone who comes to International Pizza Expo in Las Vegas has an origin story. Some started from scratch, some bought franchises and others rebuilt existing restaurants. Here we talk to five entrep...

Operators say they have criteria for choosing which nonprofits to support James Tzepos, owner of Zois’ Pizza in Seymour, Connecticut, fields many requests from community organizations to partner with them for a fundraiser or to donate money or pizz...

Sterilization a critical element to success Plenty of things keep pizza restaurant operators up at night, but few are more worrisome than the thought of incurring a pathogen outbreak. There’s good reason for this concern. “In addition to the huma...

How restaurant leaders can minimize baseless unemployment claims and the trouble they often bring In any given week, roughly 250,000 unemployment insurance claims will be filed across the country, according to data from the U.S. Department of Labor. ...

Jam on! Theo’s Neighborhood Pizza thrives in post-Katrina New Orleans When three lifelong friends open a pizzeria in New Orleans, you know the ride is going to be fun. That’s been the case for Theo’s Neighborhood Pizza, which debuted on Magazin...