Our Experts

Dave Ostrander

Big Dave Ostrander is highly sought after pizza industry consultant, speaker at International Pizza Expo and contributor to Pizza Today. He previously owned successful independent pizzeria.

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Denise Greer

Denise is Associate Editor at Pizza Today. A graduate of Ball State University in Muncie, Indiana, she has a bachelor’s degree in Journalism/Public Relations

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Jeffrey Freehof

Jeff Freehof owns The Garlic Clove in Evans, Georgia. He is a frequent contributor to Pizza Today and a speaker at International Pizza Expo.

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Jeremy White

Jeremy White is Editor-in-Chief of Pizza Today. A graduate of Saint Joseph’s College in Rensselaer, Indiana, Jeremy has a degree in English/Creative Writing with a double minor in Journalism and Communications/Theater Arts. E-mail Jeremy

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John Gutekanst

John Gutekanst owns Avalanche Pizza in Athens, Ohio and has a pizza blog called Pizza Goon. He is an award-winning pizzaiolo, baker, teacher, speaker and author and has been featured in Gastronomica, Food Arts, National Geographic, Alimentum Food Journal, Food Network and Best Food Writing, 2012.

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Mandy Wolf Detwiler

Mandy joined Pizza Today in 2004 after nearly 10 years in the newspaper industry. She is the company’s managing editor, but other duties include food styling and social media for the magazine. Mandy holds a Bachelor of Arts degree from Murray State University in Murray, Kentucky, where she double-majored in Print Journalism and Criminal Justice. She received a Masters of Science degree in the Administration of Justice in 2003 from the University of Louisville. E-mail Mandy.

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Tom Lehmann

Dough Doctor Tom Lehmann is a former director at the American Institute of Baking in Manhattan, Kansas and Pizza Today’s resident dough expert.

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Tony Gemignani

Tony Gemignani is a San Francisco restaurateur and founder of the Tony’s Pizza Napoletana, Capo’s and Pizza Rock brands, among others. He is a founding member of the World Pizza Champions and the International School of Pizza, a speaker and presenter at International Pizza Expo and travels around the world speaking about the craftsmanship of pizza.

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Independent and Chain Operators Offer Real-Time Expertise

Pizza Today’s contributing writers and experts don’t just speak out to the pizza industry –– they’re also busy running their own success restaurant operations. Our independent operators have a broad knowledge of expertise ranging from creating modern menus using local ingredients to successfully navigating ever-changing social media. The proof is in the pudding, as they say. Our experts are amongst the best pizza makers in the world, having successful competed and operated at both the national and international level. Aside from that, they’re owning and operating successful businesses across the country, when lends credible assistance to our readers.



Pizza Today’s Editors Maintain Longevity in the Industry

There’s a reason why our editors look a little familiar. Combined, our staff has nearly 100 years of expertise covering the pizza industry! We don’t just use stock photos and make phone calls. Our staff visits dozens of pizzerias every year from coast to coast to gather empirical advice from the industry’s most successful pizza makers. From restaurant operations and pizza making to growth and successful management tools, our editors – as well as our expert columnists and writers – are among the best in the restaurant industry.