Our Experts

Co-owners John (left) and George Rayyan

January 1, 2017

Conversation with John Rayyan, Papa Ray’s, Chicago

Papa Ray’s Pizza & Wings  Chicago, Illinois Papa Ray’s Pizza & Wings was founded by the Rayyan brothers in 2009. They used the name “Ray” in honor of their father. With four counter-service locations in Chicago, Papa Rays is known for its thin, hand-tossed pizza and its Monster slices. Papa Ray’s Pizza & Wings was… Read More

Keith Coffman, owner
Lost River Pizza Company in Bowling Green, KY

January 1, 2017

On Tap: Tapping What’s in Style

As mentioned last month, popular ales include pale ales, india pale ales, brown ales, porters, stouts, Hefeweizens, Kolschs, Goses, sours and barley wines. IPAs and pale ales are two of the most popular craft beer styles in the United States. IPAs and pale ales are hoppy and bitter with higher ABVs (alcohol by volume) and… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

January 1, 2017

Respecting the Craft: Multi-Faceted Approached

In my various pizzerias I actually use three to four different sausages instead of sticking with just one. Many pizzerias just have one type, which is fine. But, for me, sausage is such an important ingredient and one of the most popular in our industry. There are so many flavor combinations, so why settle for… Read More

Scott Wiener 
Founder, Scott's Pizza Tours and SliceOutHunger.org

January 1, 2017

Man on the Street: The Thrill of Discovery

I honestly wasn’t planning on eating any pizza during my lightning-fast mini vacation in North Carolina. The trip was all about seeing family so I did zero research beyond the obligatory tweet asking for recommendations in the area. The lack of response I received was actually a relief because I was way more interested in… Read More

Mike Bausch
Owner, Andolini's Pizzeria, Tulsa, OK

January 1, 2017

Mike’s Monthly Tip: Put iCal or Outlook to Work

Bring your calendar to its max potential. Not just dental appointments; I’m talking recurring calendar events and expirations that will keep your 2017 on point. • License expirations and an alert one month before expiration. Even if you have a system in place, add this one in for redundancy. • Quarterly evaluations of staff planned… Read More

Jeremy index

January 1, 2017

Commentary: Who’s Delivering Your Next Pizza?

Creative Director Rick Daugherty and I were in the beautiful city of New Orleans for a couple of days visiting pizzerias. After a quick stop for a requisite Po’ Boy, we summoned an Uber to get us from one pizza shop interview to the next. The driver conversed with us about a number of things… Read More

Tom Lehmann
Pizza Today Resident Dough Expert

January 1, 2017

Dough Doctor: Back to Basics

Create pan and thin-crust pizza with easy measurements Q: Can you help us develop a dough for a pan-style pizza as well as a thin-crust pizza based on 12.5 kilograms of flour? Additionally, can you show us how to make a pre-mix out of the dough formula? A: While you don’t provide any specific information… Read More

Pasquale Di Diana, Bacci Pizzeria, Chicago, Illinois

December 1, 2016

Conversation with Pasquale Di Diana, Bacci Pizzeria, Chicago, Illinois

Bacci Pizzeria Chicago, Illinois The original Bacci location was opened in 1996 in Chicago’s Little Italy by Pasquale Di Diana’s aunt and uncle. Now there are a dozen Bacci’s in the Windy City, and Pasquale owns six of them.     Pasquale Di Diana… In the beginning — Back then, we became very popular with… Read More

jeremy_white

December 1, 2016

Commentary: Menu Matters

You already know that one of your absolute best marketing tools is your menu. The balance between offering classic dishes customers expect to see and pushing the envelope a bit to keep them interested can be delicate. But when you get it right you not only keep customers engaged and coming back for more, you… Read More

Tom Lehmann
Pizza Today Resident Dough Expert

December 1, 2016

Dough Doctor: Half-baked Idea?

The Dough Doctor answers a question about the use of baking powder in pizza dough Q: I’ve heard that baking powder can be used in making pizza crusts. Is this true? A: Baking powder can and has successfully been used in making pizza crusts for many years. It has also been used in making yeast-raised… Read More