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



Tony Gemignani, Tony’s Pizza Napoletana, Pizza Rock, San Francisco, Sacramento, Las Vegas

September 22, 2018 |

An inside look at Pizza & Pasta Northeast

Conversations with three seminar and demo presenters: Tony Gemignani, owner of Tony’s Pizza Napoletana and Pizza Rock; Nick Bogacz, owner of Caliente Pizza & Draft House; and Eric Shepherd, Director of Marketing & Communications for OTTO Pizza Pizza & Pasta Northeast will take over the Atlantic City Convention Center next month. The show is October 3 and 4 and…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 www.pizzaandpastaexpo.com 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


pizza today, tabbies awards, b2b magazines, most awarded b2b magazine

August 7, 2018 |

Pizza Today Honored by TABBIES Awards

Trade Association Business Publications International (TABPI) recently released its list of TABBIES winners. The TABBIES awards honor excellence in B2B publishing in several editorial and design categories. For the second straight year, Pizza Today won more awards than any other trade publication in the world — including a clean sweep of Gold in all three…Read More


Jeremy index

August 1, 2018 |

Commentary: Building an Empire

Associate Editor Denise Greer takes readers inside Empire Slice House, a bustling and hip Oklahoma City pizzeria that rocks out $3.9 million in gross sales. We’ve named Empire our Independent Pizzeria of the Year, and for good reason. As if the sales — absolutely remarkable for a single unit — aren’t enough, there’s also the…Read More


roman style pizza

August 1, 2018 |

When In Rome — Roman-style Pizza

A Roman invasion is imminent: What you need to know Walking the aisles at International Pizza Expo last year, it became clear that one specific style of pizza was rapidly gaining traction amongst attendees. There was so much buzz about Roman pizza, in fact, that there will be a Roman division at the 2019 International…Read More


Jeremy index

July 1, 2018 |

Commentary: Upping Our Own Game

Recently, we started making our own dough from scratch in the Pizza Today test kitchen. After years of purchasing fresh dough balls from a bakery or an Italian specialty shop, I decided I wanted to switch up the look and feel of the dough we work with during our food shoots. The industry has moved…Read More


June 15, 2018 |

Caputo Cup Rules Released

Roughly 200 competitors in four divisions will take part in the annual Caputo Cup, the premier pizza-making competition on the East Coast. Sponsored by Antimo Caputo Flour and staged as a cornerstone competition at Pizza & Pasta Northeast in Atlantic City, the Caputo Cup takes place Oct. 3-4, 2018. In the competition, pizzeria operators will…Read More


pizza pasta northeast

May 17, 2018 |

Registration for PPNE 2018 Now Open

Pizza & Pasta Northeast is set to take place October 3-4, 2018, at the Atlantic City Convention Center. Registration for the event is now officially open. Look for details in the coming weeks on our dynamic lineup of workshops, demos, seminars and events. There’s going to be so much to see and do — you’ll…Read More


Jeremy index

May 1, 2018 |

Commentary: Delivery Woes

In David LaMartina’s article Delivery Woes, we get perspectives from a handful of operators on how they handle delivery errors that irk the customer. I recently had an interesting experience, and I really wish the store owner/manager in question would have talked to the operators in the article before taking my call. I had an…Read More


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