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

November 1, 2017 |

Commentary: Calling All Young Entrepreneurs!

I’m excited to announce that Pizza Today is going to honor our industry’s youth movement at the upcoming International Pizza Expo in Las Vegas this March. Would you like to be the Pizza Today Young Entrepreneur of the Year? If so, we’re going to need you to send us a video telling us exactly why…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

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

September 1, 2017 |

Commentary: Join Us in Atlantic City

If you haven’t already registered to attend Pizza & Pasta Northeast, there’s no time like the present. Join us for two fun-filled and educational days October 17-18 at the Atlantic City Convention Center. At the Northeast’s largest pizza and pasta trade show, attendees will be able to interact with more than 100 exhibiting suppliers of…Read More

August 1, 2017 |

Vine to Vinegar

Balsamic vinegar gives menus a flavor jolt with panache When I was in Modena, Italy, a few years ago I had the opportunity to explore the fascinating process of turning grapes into balsamic vinegar. Each intricately planned step, combined with time, worked magic in a way that captured my attention and has held it ever…Read More

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August 1, 2017 |

Commentary: What’s Your Favorite Ingredient?

I’m often asked about my favorite pizzeria, my favorite pizza style, my favorite topping combinations, etc. But I’m rarely asked about my favorite ingredient. And by favorite ingredient, I mean that one thing that’s so deliciously tempting to your own personal taste buds and that’s so versatile that you can utilize it in a number…Read More

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July 1, 2017 |

Commentary: Which Oven is Right for You?

“What oven should I buy?” This is a question I receive fairly frequently. And there’s really no way I can answer it. At least not initially. You see, most of the time the e-mails I receive on the topic go something like this: “I’m opening a new pizzeria in two months. I’ve got a great…Read More

Jeremy index

June 1, 2017 |

Commentary: How would you handle this?

It was 8:45 p.m. when we arrived at the restaurant. Being a Wednesday night, things were slow. Only about 25 percent of the tables were occupied. The smiling hostess seated our party of eight quickly. There were four famished boys amongst us. They’d just finished a baseball game and needed to get home to shower…Read More

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May 1, 2017 |

Commentary: Home Run!

As I write this column, I’m on a red-eye flight home after witnessing my 17th International Pizza Expo. And, boy, was this one a doozy. The 2001 Pizza Expo sticks out vividly in my mind because it was my first. It happened to be the largest one at the time, by far, and I’ll never…Read More

April 1, 2017 |

Pizza Today on the Road: Five Points Pizza, Nashville, TN

On Point Five Points Pizza expanding, again, in Nashville Five Points Pizza has become one of Nashville’s top slice destinations thanks, in part, to a fortuitous drive that took one of its co-owners past an empty store that caught her attention. “It really just came down to good timing,” co-owner David Tieman says when asked…Read More