2013 Hot 100: By the Numbers

2013 Hot 100: By the Numbers

Pizza Today mails out surveys to independent pizzerias across the country and annually ranks the the pizza industry’s largest independent pizzerias in the U.S. based on gross sales. Using the responses, let’s break down Hot 100 stats: Operational breakdown The average Hot 100 pizzeria operates three units. Average age of a pizzeria in the Hot 100More »

Il Pizzaiolo: Tommy’s Coal Fired Pizza, Red Bank, NJ

September 2013

Brooklyn native Tommy Bonfiglio has been an aficionado of pizza most of his life –– the former tax attorney and his wife, Yvette, actively sought out pizza on their travels around the globe. So when the couple found their nest empty but themselves too young to retire, they decided to try their hands at becomingMore »

Pizzeria Social Media Marketing

Pizzeria Social Media Marketing

buy essay Pizza Media Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday • Youtube.com/PizzaTodayMagazine PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play • Vine: @PizzaToday Pizza Tweets OTTO @OTTO_Pizza Just a few days left to submit your ‘OTTO Rocks!’ record album mash-up! Win $100 in pizza (and much more)! http://ow.ly/m0n2I Why it works: This edgy NewMore »

Pizza Today’s 2013 Hot 100 Independents — Will you make the list?

Pizza Today’s 2013 Hot 100 Independents -- Will you make the list?

Does your pizzeria have what it takes to make Pizza Today’s Hot 100 Independents list? Complete your 2013 Hot 100 Questionnaire online at http://www.pizzatoday.com/hot-100-independents-questionnaire. Each year, we rank America’s 100 largest independent pizza operations based on sales. It’s free, simple and can be filled out quickly. All you need to do is complete the questionnaireMore »

Extra Virgin Oven grows from farmers market pizza cart to million-dollar operation in Charleston, South Carolina

Extra Virgin Oven (EVO), Charleston, SC

While working at a local, upscale Charleston, South Carolina restaurant, friends Ricky Hacker and Matt McIntosh had a vision. “We kicked around the idea of a wood-fired pizzeria and realized that we didn’t have the money to open a restaurant,” Hacker says. The partners pulled funds together to operate a mobile, wood-fired pizza cart. InMore »

Steel City Pizza Company brings a bit of the Keystone state to the Low Country

Steel City Pizza Co. Co-owners Mark Gray and Adam Carb

Adam Carb, Mark Gray and Tony Arcuri take great pride in their hometown of Pittsburgh, Pennsylvania — so much so that their pizzeria concept is centered on their adoration of its blue-collar roots and its neighborhood pizzerias. Backed by an investment group, the partners opened Steel City Pizza Company in the Mt. Pleasant area ofMore »

Pizza Places That Rock & Pizza Industry Statistics in June 2013


Papa Murphy’s International has more than 1,300 take-and-bake units. PizzaToday.com now has more than 4 years worth of archived content from the pages of the world’s largest pizza magazine! Virginia has 1,641 pizzerias. If you use active dry yeast in your dough recipe, it should always be hydrated in water that’s between 105-110 F.  More »