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

April 11, 2018 |

A Q&A with Nick and Jared Wayne, A Tavola, Cincinnati

Brothers Nick & Jared Wayne own A Tavola (a Neo-Neapolitan pizzeria with two locations) and sister concept Taglio (a Roman-style pizzeria) in Cincinnati, along with a gelato shop (La Grassa). A Tavola was featured in the April issue of Pizza Today. Here they sit down with Editor-in-Chief Jeremy White to further discuss their business. Jeremy: So…Read More

April 1, 2018 |

Pizza Today on the Road: A Tavola, Cincinnati, OH

Come to the Table A Tavola owners invite diners to a new pizza experience in Cincinnati   When you grow up in an educated and well-traveled family, you tend to get exposed to the world in new and meaningful ways. And when your grandmother and mother are great cooks, a passion for food enters your…Read More

March 15, 2018 |

Check Out Episode 4 of the Pizza Expo Update Show

Our fourth episode previewing International Pizza Expo 2018 is now available. Managing Editor Mandy Detwiler and Art Director Josh Keown sit down to talk all things International Pizza Challenge related in the Pizza Expo Update Show finale. Screen the video on YouTube, Facebook or to see what’s in store for the competitors. For a full…Read More

burrata, fresh mozzarella

March 8, 2018 |

Expanding Profits with Specialty Cheeses

By Jeremy White Remember the first time you tasted burrata? Or ever been blown away by Gorgonzola tying together a group of flavors on a pizza? Specialty cheeses have the ability to up your kitchen game dramatically. They can be signature components of daily/weekly limited-time offerings, or they can take on a starring role in…Read More

artisan bread

March 1, 2018 |

Why Are You Still Buying Bread?

  A Commentary by Editor-in-Chief Jeremy White That’s a great question, isn’t it? Some of the most memorable breads I’ve had came from the kitchen at MozzaPi, one of my favorite pizzerias in Pizza Today’s home city of Louisville, Kentucky. You may not realize it, but as pizza makers you are also bakers by default….Read More

March 1, 2018 |

On the Road: 312 Pizza Company, Nashville, TN

Windy City South Chicago transplants take their hometown flavors to Nashville What happens when a trio of Chicagoans can’t find their beloved pizza styles in their new city? The short answer: they take on a fresh challenge by opening a pizzeria. In a nutshell, that’s how it went down with husband and wife team Dan…Read More

international pizza challenge, pizza expo, pizza competition

February 27, 2018 |

International Pizza Challenge Schedule

By Jeremy White One of the crown jewels of International Pizza Expo is the country’s largest and most prestigious pizza-making competition. The International Pizza Challenge draws competitors from all across the globe in five different divisions. Nearly 200 pizza makers compete for serious prize money ($7,500 for the two largest divisions, $4,000 for the two…Read More

Jeremy index

February 23, 2018 |

The Power of Delegation

A commentary by Editor-in-Chief Jeremy White I used to think delegating was a task for the lazy. You know, if you want the job done right, do it yourself. Right? Turns out that isn’t always the best advice. Your team can accomplish so much more as a cohesive unit than any one individual can accomplish….Read More

Pizza expo update show teaser photo

February 21, 2018 |

Introducing the Pizza Expo Update Show

By Jeremy White Want a first-hand glimpse of what’s going to be happening at International Pizza Expo 2018 in Las Vegas? Well, you’re in luck — Pizza Today is launching the Pizza Expo Update Show tomorrow! From an interview with show director Bill Oakley to a look at the competitions and everything in between, the…Read More

pizze expo, app

February 15, 2018 |

How to Use the Pizza Expo App

By Jeremy White We get it — you walk into the Las Vegas Convention Center in March and see pandemonium. There’s a huge line waiting on the International Pizza Expo show floor to open. You just got your official attendee badge and can’t decide whether to head upstairs to sit in on seminars or to…Read More