Denise Greer

Denise is Associate Editor at Pizza Today. A graduate of Ball State University in Muncie, Indiana, she has a bachelor’s degree in Journalism/Public Relations



April 14, 2017 |

New PZ Series Wireless Ingredient Scales with Hands-Free Tare

DETECTO’s new PZ series wireless ingredient scales provide a wireless connection between the scale base and indicator which means cables never get in the way for busy food prep stations in commercial kitchens. The PZ series feature a 14 in x 14 in stainless steel platform, 30-lb or 60-lb capacity, large 1-inch-high LCD readout, quick…Read More


April 1, 2017 |

Destinations: Delaware

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 natural and organic farmers in the Newark area. Dressings, desserts, Italian sausage,…Read More


March 1, 2017 |

Pizza Today on the Road: Pizzeria Paradiso, Washington, DC

DC Trailblazer Pizzeria Paradiso celebrates 25 years of staying relevant Capturing lightning in a bottle, for many business owners happens once, if they’re lucky. Chef Ruth Gresser has found ways to capture lightning over and over at Pizzeria Paradiso in Washington, D.C. “I had an idea and I was in the right place at the…Read More


March 1, 2017 |

Pizza Today on the Road: Pupatella, Arlington, Virginia

Making the Transition Arlington, Virginia-based Pupatella readies for  franchising Pupatella in Arlington, Virginia, has a style all its own. It’s not what many think of when they enter a Verace Pizza Napoletana (VPN)-certified pizzeria. First, Pupatella is a counter-service spot. When customers walk in, the first thing they see is the pizza make line and…Read More


verde pizza, baltimore, maryland

March 1, 2017 |

Destinations: Baltimore, Maryland

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 menu of wood-fired pizzas, calzones, salads and desserts. The pizzeria offers house-made mozzarella. Its extensive pizza…Read More


February 1, 2017 |

Destinations: Hartford, Connecticut

A look at pizzerias in Hartford Connecticut Naples Pizza Opened in 1995, Naples Pizza is a family-owned and -operated restaurant serving Neapolitan-style pizza, calzones, panini, grinders, pastas and salads. Artisan pies include the Oozy Egg with house-made fresh mozzarella, prosciutto, truffle oil and two eggs. The Spicy Soppressata is topped with fresh mozzarella, hot cherry…Read More


craft beers

February 1, 2017 |

Beer Menus: Making the List

A Guide to building a better beer list As of the end of November 2016, America has more than 5,000 breweries, 99 percent of which are small and independent craft breweries, according the National Brewers Association. Once you get into styles, there are more than 150 styles to quench beer fans’ thirsts. With so many…Read More


January 31, 2017 |

Happy National Pizza Day — February 9

While the origins of National Pizza Day are a bit fuzzy, anytime is a great time to celebrate pizza. February 9th has been dubbed National Pizza Day. The day is a perfect opportunity to share your own fun pizza facts on social media. Don’t forget to use good photos. That will help its shareability. Posting your…Read More


goat cheese dip recipe

January 12, 2017 |

5 ways to ‘dip’ into your apps menu

I dip, you dip, we dip! A tantalizing dip is a great way to provide instant gratification. Many can be made ahead of time and simply heated or plated. A favorite in Pizza Today’s home base of Louisville, Kentucky is beer cheese. Now, there’s debate on whether it should be served hot or cold. But…Read More