Boss or Friend?

2013 April: Boss or Friend

A drink together after work, watching a college football game over the weekend and friending each other on Facebook: all great activities to take on with buddies. But things get complicated when you’re laughing over cocktails with your employees. Suddenly, the work dynamic at your pizzeria is different. There are rumblings among the staff aboutMore »

The 2013 Independent Pizzeria of the Year is Pitfire Artisan Pizza

Paul Hibler, Pitfire Artisan Pizza

It’s 10:30 a.m. on a bright summer day –– not unusual for the California coastline –– and the folks at Pitfire Artisan Pizza in Costa Mesa are already hard at work. The front door is open to let in the breeze, and an employee stands on a ladder washing windows while another mans the wood-firedMore »

Pizza Places that Rock — January 2014

Robertas Brooklyn NY Exterior

Roberta’s 261 Moore Street Brooklyn, New York 11206 (718) 417-1118 www.robertaspizza.com This wood-fired pizzeria is an oasis in an urban city with its patio and rooftop garden and greenhouse. Last year, the restaurant released an extensive cookbook. It’s no wonder with the flavor combinations on Roberta’s menu. Cleverly named pizzas like the Millennium Falco (tomato,More »

Motorino carves place in New York pizza scene

Motorino, New York, New York

There’s no doubt that New York City is one of the pizza capitals of the world, perhaps best known for its large, foldable slices. But there’s a not-so-quiet movement to bring Neapolitan pizza to the forefront of that scene, and leading the pack is five-year-old Motorino. Given its brevity in the industry, what is perhapsMore »

Liquid Proceeds: Water usage is one overlooked expense

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A pizzeria operator never wants to see money going down the drain. But that’s what happens when an operator is not careful about water usage. The National Restaurant Association reports that quick-service restaurants consume about 500 to 1,500 gallons of water a day and full-service restaurants use up to 5,000. “Restaurants in general are someMore »

Kesté Pizza & Vino becomes major player in NY pizza scene

kesteexterior

Every now and then, a concept hits the pizza scene that finds the right combination of concept, star power and craftmanship. Such is the case of Kesté Pizza & Vino in Greenwich Village in New York City. What the restaurant lacks in longevity (it opened in 2009) it more than makes up for in momentum.More »

Slice of Hope 2013: A full recap

Industry Rallies Around SLICE OF HOPE

Slice of Hope 2013 was particularly memorable thanks not only to the bucolic New England scenery, but because of the great pizzeria support we encountered in the Northeast and nationally. In an effort to raise money for the Karen Mullen Breast cancer Foundation, the Slice of Hope cycling crew spent four days riding from Newport,More »

San Francisco: Pizza Today’s whirlwind tour of the city’s most popular independent pizzerias

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Frisco Free For All: Pizza Today does a whirl wind tour of some of San Francisco’s most popular independent pizzerias. This city is quickly becoming the West Coast’s pizza gem. View the gallery to see for yourself.

2014 Pizza Today Menu Guide

2014 Pizza Today Menu Guide

Pizza Today columnist Tony Gemignani argues in a recent column that trend and tradition can co-exist on a pizzeria menu. We believe that wholeheartedly, because that’s exactly what our readers show us every time we step into their kitchens. This year, we’ve replaced our December Buyer’s Guide with something much more useful: the 2014 MenuMore »

2014 Pizza Today Menu Guide — Winter

roasted garlic potato soup

«Menu Guide Home  «Winter  «Spring  «Summer  «Fall More great winter recipes: Beast Mode Calzone Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma 10 ounces pizza dough 1 ounce sliced pepperoni 1 ounce sliced Canadian bacon 1 ounce sliced salami 2 ounces Italian sausage For the rest of the recipe, click here. James’ Favorite Pizza Jacque FarrellMore »