Taste of Summer

We bring you five delicious seasonal pizzas to capitalize on the bounty of fresh produce. Get heart-healthy alternatives. Pizza Today hits Brooklyn, New York to visit Sottocasa and House of Pizza & Calzones.


pizza, tomato, ricotta, spinach, garlic, recipe

June 13, 2017 |

Simply Summer: 5 seasonal pizzas at peak of freshness

The next three months provide a bounty of summer-season produce. According to the U.S. Department of Agriculture — What’s in season?, look to the following beauties for your summer vegetable pizza: beets; bell peppers; corn; cucumber; eggplant; garlic; green beans; herbs; lima beans; mushrooms; peas; radishes; summer squash; tomatoes and zucchini. Some crops are slower…Read More

mornay sauce, stuffed peppers, green peppers, Italian sausage, bacon, mushrooms, onion, mozzarella

June 22, 2015 |

Stuff It: Bell Peppers

Stuffed peppers make a great addition to the appetizer or entree menu   Bell peppers have made quite a resurgence on the culinary scene. Thanks to their vibrant colors, sweet flavor, crisp texture and extreme versatility, these healthy veggies are a favorite of cooks and customers alike. Since you already have them in your inventory…Read More

house of pizza and calzone, brooklyn, new york, Paul DiAgostino, Gino Vitale

June 16, 2015 |

House of Pizza & Calzone — A Brooklyn Institution

House of Pizza & Calzone continues tradition, expands organically   Expectations run high with a sign that reads “The famous House of Pizza & Calzone” above the pizzeria’s entrance in South Brooklyn, New York. Paul DiAgostino and Gino Vitale bought House of Pizza in 2004, but this slice house had a treasured history long before…Read More

feta, tomato, spinach, pizza

June 15, 2015 |

Heart Healthy

Appeal to new and current customers with health-conscious options   Health food is not a phrase that typically comes to mind when describing pizza. With gooey cheese, heavy toppings and thick crust, pizza is most often synonymous with indulgence, celebration and yum. But with some tweaks, customers hoping to maintain a healthy diet can have…Read More

Luca Arrigoni, owner Sottocasa Pizzeria, Brooklyn, New York

June 1, 2015 |

Sottocasa Pizzeria, Brooklyn, NY — Italian Comfort

Sottocasa becomes fixture in Brooklyn’s Boerum Hill   The brownstone has become synonymous with the neighborhoods of Brooklyn, New York. Tucked in the lower level of a brownstone on Atlantic Avenue resides the four-year-old Sottocasa Pizzeria. First-time pizzeria owner Luca Arrigoni welcomed Pizza Today in the spring for a tour, a meal and conversation. Hailing…Read More

phone, etiquette, customer service phone systems

June 1, 2015 |

Don’t Hang Up

Phone etiquette is important for customer service and repeat sales   Even in today’s world of online and mobile ordering, there is still a place for the phone. Some customers prefer a pleasant human over a speedy internet connection. Others do not have access to a computer or smartphone. There are also the tech savvy…Read More

strawberry, chicken, salad, mixed greens, balsamic, feta and almonds

June 1, 2015 |

Trending Recipe: Summer Strawberry Salad

Summer Strawberry Salad   Print Author: Pizza Today Recipe type: salads Ingredients 10 ounces mixed greens ⅓ cup sliced almonds 1 pint strawberries, quartered 3 ounces feta cheese, crumbled 4 ounces balsamic vinegar salt and pepper, to taste Instructions Add the ingredients into a large salad bowl in the order listed. Toss and coat salad…Read More

five points pizza, east nashville, nashville, tennessee, pizzeria

June 1, 2015 |

Places that Rock: Five Points Pizza / Mozzeria / Pizzeria Verita

Five Points Pizza 1012 Woodland St. Nashville, Tennessee (615) 915-4174 fivepointspizza.com Five Points boasts Nashville’s only late-night, walk-up slice window in the historic district of East Nashville. Its beer list features 16 local and regional drafts. The pizzeria keeps its menu simple and serves pizza, salads, garlic knots, stromboli and cannoli. Its New York-style pizza…Read More

pizza, dough balls

June 1, 2015 |

Dough Doctor: Bromance

Q: What’s the difference between bromated and non-bromated flour? A: It seems that not a day goes by that someone doesn’t ask me about changing from a bromated flour to a non-bromated flour. Actually, the change is pretty easy and straight forward: if you are holding your dough for up to three days in the…Read More

department of labor, DOL, mistakes, I9

June 1, 2015 |

Labor Woes

Don’t make these Department of Labor mistakes   In the May issue of Pizza Today we discussed how easy it is for pizzeria operators to run afoul of Department of Labor (DOL) regulations, despite all good intentions to the contrary. With DOL audits on the upswing, restaurants have been on the receiving end of heightened…Read More

Jeremy White

June 1, 2015 |

Commentary: Open to Change

In his “Respecting the Craft” column this month, Tony Gemignani tells an interesting story that emphasizes the need to understand customer demographics inside and out. If you want to maximize your success with a new group of diners, you must understand their needs and educate yourself on the hurdles that will come along with serving…Read More