Our Experts

detroit style pizza, pizza styles,

October 1, 2017

Man on the Street: Motor City’s Finest

The popular pizza style is making Detroit a pizza destination After I hung up the phone, it took a few seconds of delightful distraction before sheer terror set in. The folks from Pizza Expo had asked me to moderate a panel discussion about Detroit-style pizza at the 2018 event in Las Vegas. Detroit style has… Read More

Alex Napolitano, Executive Chef, Rubirosa, NYC, new york, pizza, pizzeria, gluten free

October 1, 2017

Conversation: Alex Napoletana, Rubirosa, NYC

Rubirosa New York City, New York Our Pizzeria and Ristorante was founded over seven years ago by A.J. Pappalardo, the son of the famed Staten Island pizzaiolo Guissepe Pappalardo. A.J.’s vision was to open a pizzeria in Manhattan that reflected his father’s renowned recipes through a new lens. The style is unique, and has proven… Read More

October 1, 2017

Respecting the Craft: Peel Off

Part II of Tony’s discussion on pizza peels Last month, I began a discussion on peels and how I use them in my pizzeria. Let’s continue by taking a look at some different types of peels (I covered out peels and perforated in peels last month). • Epicurean peel or natural pressed composite peel: These… Read More

service, customer service, hostess

October 1, 2017

At Your Service: Deal Breaker

Servers and delivery personnel find their ‘game face’ In a past article I wrote for Pizza Today, I referred to service as the “deal breaker” in today’s restaurant economy. It’s actually an observation I learned from my mentor in this business, Bob Farrell of Farrell’s Ice Cream Parlors. What that means is that if your… Read More

cormeal, pizza dough, dough skins

October 1, 2017

Knead to Know: A Little Rusty

Tom Lehmann talks mixing bowls, yeast and organic dough Q: I am just now in the process of buying equipment for my planned store. I’ve come across several mixers that I’m interested in, and I have seen one that has a bowl with a little rust in the bottom of it. should this be of… Read More

October 1, 2017

Commentary: It’s Go Time!

The air inside Atlantic City’s Convention Center this month will be electric when Pizza & Pasta Northeast descends upon the Eastern Seaboard. Slated for October 17-18, Pizza & Pasta Northeast offers attendees face-to-face access with representatives of the industry’s top suppliers, as well a full slate of educational and competitive opportunities. More than 2,000 attendees… Read More

beer and detroit style pizza

September 1, 2017

On Tap: Come Together

It’s a beautiful thing when beer and pizza come together When it comes to properly marrying pizza with craft beer, Coalhouse Pizza in Stamford, Connecticut, may be one of the best examples we’ve seen. A quick glance at the musically themed dining room and display kitchen immediately tells you two things: this is a pizzeria… Read More

September 1, 2017

Respecting the Craft: Tools of the Trade

Which pizza peel is right for your pizzeria? First off, peels are often referred to as paddles. And based on their look, I get that. However, the reason they are called ‘peels’ is because they help you peel the pizzas off of the stones in your ovens or off your workstations and into your ovens…. Read More

September 1, 2017

Commentary: Join Us in Atlantic City

If you haven’t already registered to attend Pizza & Pasta Northeast, there’s no time like the present. Join us for two fun-filled and educational days October 17-18 at the Atlantic City Convention Center. At the Northeast’s largest pizza and pasta trade show, attendees will be able to interact with more than 100 exhibiting suppliers of… Read More

September 1, 2017

Conversation with Scott Lyons, Two Brothers Pizza, NY

Two Brothers Pizza Saugerties and Rhinebeck, New York   Scott lets us in on the inner workings of Two Brothers On the business concept — We strive to use local and fresh ingredients. We still focus on being your small hometown pizzeria crafting original and unique pizzas, along with old favorites. On the pizza style… Read More