Watch a Q&A with Paul Hibler, owner Pitfire Artisan Pizza, based in Los Angeles, California. The pizza company has been named Pizza Today’s 2013 Independent Pizzeria of the Year.
Pizza Today followed Kelly and Aldo of Aldos Ristorante Italiano and Bar in Naples, FLorida, to their first International Pizza Expo. Check it out through their point of view.
Tim Hoffman of Barro’s Pizza tells us about his International Pizza Challenge entry, “Holy Canoli Pizza.”
International Pizza Expo is the largest pizza show in the world, with more than 1,000 booths, 80 business-boosting seminars and demonstrations, and the home of the International Pizza Challenge and the World Pizza Games.
Pizza Today drops in on Steel City Pizza Company in North Charleston, South Carolina. The two-unit pizzeria’s concept pays homage to Adam Carb, Mark Gray and Tony Arcuri’s hometown of Pittsburgh, Pennsylvania. Watch as Mark Gray lets us in on Steel City:
Pizza Today drops in on Extra Virgin Oven, a locally-focused pizzeria in Charleston, South Carolina. First opened as a farmers’ market pizza cart in 2005, EVO has grown into a million-dollar operation. Watch as Executive Chef Blake McCormick lets us in on the EVO concept:
Oil is a truly multi-functional ingredient in pizza dough production. It can affect everything from the crispiness to flavor of the crust, as well as the way the dough handles during shaping. The type of oil used can influence the flavor of the finished crust, providing anything from a neutral flavor to characterizing flavor. For … More »