Forbes columnist calls Tony’s Pizza Napoletana best pizzeria in America

Is  Tony’s Pizza Napoletana the best pizzeria in America? According to a contributing writer for Forbes, that answer is yes. This column took a hard look at the San Francisco eatery owned by 11-time World Pizza Champion and restaurateur Tony Gemignani. The Forbes columnist claims Tony’s ovens, ingredients and expertise set him above the crowd.

Quick Tips July 16, 2014

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Industry Headlines for July 16, 2014   Pizza Today wins TABPI TABBIE Awards Pizza Today has again been awarded a number of editorial and design awards from Trade, Association and Business Publications International (TABPI). The 11th annual TABBIE awards recognize excellence in business-to-business publications from around the globe. This year netted entries from more thanMore »

One-Minute Operator EP2 — Mike Spurlock, Loui Loui’s Authentic Detroit Style Pizza

Loui Loui's Detroit Style

How did you introduce a new pizza style to your area?   Mike Spurlock, who owns Loui Loui’s Authentic Detroit Style Pizza in Louisville, Kentucky, answers this One-Minute Operator question.   The One-Minute Operator is a video series on PizzaToday.com featuring successful pizzeria operators dropping great advice one minute at a time. For more episodes,More »

Local Restaurant collects supplies for Dallas ISD Elementary School

Dallas, TX August 11, 2014 — On Monday, August 11, 2014 Greenville Avenue Pizza Company (1923 Greenville Avenue) will host their 2nd annual “Slices for Supplies” event from 5 p.m.-8 p.m. Customers that bring at least one school supply item will receive one free slice of cheese pizza with one additional topping. Last year, an outstanding five, 30-gallonMore »

Quick Tips July 2, 2014

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Industry Headlines for July 2, 2014   Guest editor for September issue named   Always looking to push the envelope, the editors of Pizza Today decided to really “take one for the team” by doing something drastic yet fun: we’re turning the magazine completely over to a pizzeria operator for the September issue. That’s right,More »