September 2018


pizza today, september 2018, magazine, pizza industry

The Upside Down Pizza

Tony Gemignani shares a trending Sicilian pizza. Get a snapshot of the upcoming Pizza & Pasta Northeast. Learn more on New York-style pizza dough. Find a unique and spicy meatball recipe and eggplant menu ideas. Pizza Today visits The Post in Louisville, Kentucky.

You can also check out the Digital Edition — Pizza Today September 2018.

guerilla gifting, marketing, restaurant

September 4, 2018 |

Mike’s Monthly Tip: Guerilla Gifting

Personalized gifts can go a long way What birthday gift did you get as a kid that you still remember to this day? Really look back to that moment and the feeling it elicited from you. Think of the joy and happiness of that moment, whether it was something you asked for or something you…Read More

The post, pizzeria, louisville, kentucky, laura neely, nash neely

September 4, 2018 |

Pizza Today On the Road: The Post, Louisville, KY

Post-modern Transformation Former VFW post reborn as popular local pizzeria While walking a few blocks from their home in the Germantown neighborhood in Louisville, Kentucky, Laura and Nash Neely noticed an old VFW post for sale on Germantown’s main thoroughfare. “We had a real love for the neighborhood and knew the vibe over here,” Laura…Read More

new haven style pizza, pizza styles

September 4, 2018 |

Man on the Street: Regional Pizza Style Manifesto

Not every region has its own true style I’m delighted that the Internet is so into pizza right now, but I have to pump the brakes a bit and point out that the number of click-lists and rundowns about regional pizza styles is getting ridiculous. It feels like every week there’s another 101 Pizza Styles…Read More

ingredients, pizza, makeline

September 4, 2018 |

Temperature Controls

Highway to the non-danger zone The danger zone is not that sweet spot that only Maverick lives in with Kenny Loggins providing the soundtrack. It’s the temperature where bacteria grow. It’s the un-fun, not sexy part of the job, but it’s the most important in our due diligence to provide a safe environment to our…Read More

pepperoni pizza, artisan pizza

September 4, 2018 |

The Operating Table

Breathe new life into your pizzeria with these tips If you’re running a pizzeria, especially one that is successful, it’s easy to get in a rut. After all, the old adage says: “if it ain’t broke, don’t fix it.” That doesn’t mean you can’t learn something new to help your business thrive. After all, that’s…Read More

pizza press, pizza maker

September 4, 2018 |

Culture at its Core

How to use your company ‘bible’ to build a stronger company culture You can spot the companies that have a well-defined company culture the minute you walk in the door. There is something about the way the restaurant’s staff interacts with customers and each other. Being able to spot culture and being able to define…Read More

chris bianco, flour, pizza, pizzeria, bianco, arizona

September 1, 2018 |

A Flour Lesson from a Master

  How the famed Chris Bianco mixes local and distant grains to achieve pizza perfection Chris Bianco has been atop the pizza world for two decades. He started humbly, baking pies in a nondescript Phoenix grocery store. What elevated him to one of the world’s most famous pizza makers, and what continues to make his…Read More

Jeremy index

September 1, 2018 |

Commentary: Get in on the Action

Pizza & Pasta Northeast is just around the corner! The show takes center stage next month, October 3-4, at the Atlantic City Convention Center. If you haven’t already registered, it’s not too late. Visit and punch your ticket to attend. We have a star-studded cast lined up for the event’s educational program, so you’ll…Read More

hamilton lewis, 2 guys pies, yucca valley, california,

September 1, 2018 |

Conversation: Hamilton Lewis, 2 Guys Pies, CA

  2 Guys Pies Yucca Valley, California Here at 2 Guys Pies we live by a plan, the P.I.E. Plan. We have “P”assion for the job we perform, “I”ntegrity to do the job to our full potential and we bring “E”nthusiasm with us every single day. By instilling this plan in our team from day…Read More

full dining area, lunch rush, Empire Slice House, Oklahoma City, Oklahoma, 2018 Independent Pizzeria of the Year

September 1, 2018 |

Group Friendly

Position your pizzeria to thrive with large parties An exercise: Go to a search engine and type “group friendly restaurants” and your area/town. Are you listed? Read the descriptions of the places ranked to see why they were highlighted. If your pizzeria is quick-serve or fast-casual, you may be ready to serve a bus-load of people…Read More

family dining, guest experience, customers

September 1, 2018 |

At Your Service: The Guest Experience

It’s about more than food “People will forget what you said, people will forget what you did, but people will never forget how you made them feel.” ~ Dr. Maya Angelou Dr. Angelou’s quote hits the nail on the head when it comes to exceeding the expectations of our guests in today’s competitive market. Before,…Read More

new york-style pizza, pizza styles

September 1, 2018 |

Knead to Know: New York-Style Pizza Dough

A look at the most popular dough style in America It is estimated that 70 percent of the pizza consumed nationally is based on the New York-style pizza that evolved in response to the product’s equipment and cultural differences that Neapolitan immigrants encountered when they settled in New York over 100 years ago. The result…Read More

meatball, berbere seasoned, appetizer, cloak and dagger, onion-wrapped meatballs

September 1, 2018 |

Abominable Showman

Chefs find their places in pizzerias I have a confession to make: In the past 40 years, I’ve been associated with some wonderful chefs and kitchens who’ve jumped on culinary trends like a Yeti attacking a tired hiker. Sometimes, in their enthusiasm, they created the most atrocious food abominations in the world. I cringe as…Read More

eggplant rollatini, entree, recipe

September 1, 2018 |

The Edible Eggplant

  Meaty vegetable… er … fruit has multiple uses If you think about the products in your kitchen right now, there should already be shredded cheese and sauce. No doubt you’ve got flour, eggs, basil and perhaps bread crumbs. You might even have ricotta on hand. With just a few simple modifications, including adding eggplant…Read More