October 2017


Hot 100 Independent Pizzerias

October is National Pizza Month. Explore our highly-coveted list of Hot 100 Independent Pizzerias. Take a pizza tour in Providence, Rhode Island. Gear up for this month’s Pizza and Pasta Northeast in Atlantic City.

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 Napoletano, 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 |

Do you need a front-of-house manager?

(And if so, how do you bring just the right one on board?) When asked what he’d do without his front-of-the-house manager Stacie Horton, Rick Drury doesn’t hesitate to shake his head. For the last seven years, Horton has been Drury’s dining room lynchpin at Precinct Pizza, his 11-year-old, Tampa-based eatery that does more than…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

October 1, 2017 |

Is Your Concept Outdated?

When, why and how to update your brand Checkered tablecloths and Chianti-bottled candles have long been the stereotype of Italian restaurants, and some concepts still haven’t left the 1980s. While traditional décor, old-fashioned menus and familiar food still fly in some venues, times –– and customers –– are always changing. Most pizzerias must continually revamp…Read More

Dr. (Ghost) Pepper Glaze, bbq, pizza

October 1, 2017 |

BBQ, Baby!

  Explore the various bbq types that work for pizza Everywhere in the world you go, you’ll probably find barbecue staring you in the face. In Tokyo, the smoke of a yakitori-ya, or stand, is unmistakable as the skewered sticks of fatty chicken thighs and scallion caramelize as they are brushed with a hundred year-old…Read More

linguine, tomatoes, goat cheese, basil

October 1, 2017 |

Pasta: The Long Way ’Round

Linguine is a must-have on any pasta menu inguine is a staple not just in Italy, but also in most restaurants around the world. It’s a perfect pasta to use across many cuisines. I want to share with you different ways to purchase it and different ways to cook and serve it. I’ll give you…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

pizza, fundraising, community outreach

October 1, 2017 |

Fun Fund-Raising

Pizza restaurants raise money for charities, but receive beneficial kickback marketing, too In December, Papa Murphy’s in Stanwood, Washington, donated an entire day’s sales to a local woman who suffered serious injuries and burns and lost her two children in a car crash. The store gave $40,000 to the cause. “It’s moments like that, that…Read More

national pizza month, october

October 1, 2017 |

National Pizza Month — Let’s Do This!

Ways to celebrate National Pizza Month It’s October and you know what that means — National Pizza Month. Pizzerias across the country celebrate the month-long tribute to America’s favorite food. Fun fact: Did you know National Pizza Month was created by Pizza Today’s founder Gerry Durnell in 1984 to commemorate the first issue of the…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

Federal Hill Brick Oven Pizza, Providence, Rhode Island, pizzeria

October 1, 2017 |

The Pies of Providence

Providence, Rhode Island packs a punch when it comes to great pizza   Federal Hill Brick Oven Pizza From publishing a magazine to selling cigars, Billy Manzo has had an interesting and evolving career. He even worked in banking and film production. But when the culinary bug bit him, the ensuing fever flamed into full-blown…Read More

lobster, pizza

October 1, 2017 |

Ingredients: The Big Squeeze

Lobster a classic Northeastern topping Lobsters are considered crustaceans that live on the ocean floor. Lobsters harvested off the coast of Maine are considered cold water lobsters and have two large claws. One is a cutter claw and the other is a crusher claw, neither of which you want to get your finger caught in…Read More