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.



Goat Cheese, Prosciutto and Strawberry Salad

July 1, 2018 |

Simple Summer Salads

  If you’re not menuing greens, you’re missing out on green Living in the South, there are days in the summer where the thermometer swells above 100 F. A thick sheen of heat seems to perpetrate every surface, much like a layer of grease on a cheap pizza (that is a whole other subject). Dinner…Read More


Goat Cheese, Prosciutto and Strawberry Salad

July 1, 2018 |

Goat Cheese, Prosciutto and Strawberry Salad

Goat Cheese, Prosciutto and Strawberry Salad   Print Author: Pizza Today Recipe type: Salads Ingredients 2 cups baby spinach 2 cups chopped kale 2 cups arugula 2 cups sliced strawberries 4 slices thin prosciutto 2 ounces crumbled goat cheese 2 ounces candied pecans Instructions Toss greens in a bowl. Top with prosciutto slices, goat cheese…Read More


photographer, press coverage

June 13, 2018 |

That All-Important Free Press

Do you know how to market yourself? I’m sitting here looking at a copy of Louisville magazine. The issue’s topic? Thirty-seven crave-worthy new restaurants, many of which I’d never heard. There are two problems here: 1) how did the magazine choose these 37 places and 2) why haven’t I heard of them? The answer to…Read More


andolini's, tulsa, oklahoma, dining, interior, pizzeria

June 4, 2018 |

Balancing Act: Do you know your demographics?

Knowing the wants and needs of your clientele reaps rewards Mike Bausch owns a small string of independent pizzerias in the Tulsa, Oklahoma, area. He’s managed to cover several demographics with his stores, including blue collar and upscale. “You’ve got to have a solid meat pizza,” Bausch says. “When I first opened the (Tulsa proper)…Read More


andolini's, tulsa, oklahoma, pizzas, gelato

June 1, 2018 |

Pizza Today on the Road: Andolini’s, Tulsa, OK

All the Right Moves Andolini’s hits the mark(et) in Tulsa There are some powerhouse cities that are known for their culinary prowess: New York, of course, and San Francisco, Boston and Chicago. Pizzeria owner Mike Bausch is building a regional empire of impressive stores featuring a variety of pizza styles. Roman pizza in Tulsa, Oklahoma? Given the crowds…Read More


kitchen workers pizza makers

May 30, 2018 |

Moment with Mandy: Slip N Slide

Complacency leads to danger In our positions as editors of this magazine, we travel around the country visiting all kinds of pizzerias big and small. As part of our visit, we usually take a tour of the kitchen. I can’t tell you how many times I’ve taken one step in and just about busted my…Read More


May 29, 2018 |

2018 Pasta Showdown Competition Spots Open

Pizza & Pasta Northeast’s Pasta Showdown to showcase best pasta dishes If you own a pasta shop, or even a pizzeria with pasta on the menu, you won’t want to miss the 2018 Pasta Showdown at the Pizza & Pasta Northeast (PPNE) in Atlantic City, New Jersey. The two-day show, now in its second year,…Read More


May 22, 2018 |

Pizza & Pasta Northeast expo competitions now open

Game On! Caputo Cup at a Glance For the second year in a row, contestants will vie for the coveted Caputo Cup and the 2018 Pasta Showdown at the Pizza & Pasta Northeast (PPNE) show in Atlantic City this October. The Caputo Cup pizza challenge had been held independently before partnering with PPNE, owned and…Read More


garlic knots

May 14, 2018 |

Five Carb-loaded Recipes Your Customers Can’t Resist

Are you making your own bread in-house? Everyone loves fresh, hot bread at the table but often pizzeria diners find themselves overly stuffed. If you lack the capacity or know-how, you can stretch your dough further on your menu. These can be made in advance and sold at the point-of-purchase or added as an appetizer…Read More


Vero Amore Shrimp Scampi

May 10, 2018 |

It’s National Shrimp Day!

Showcase your best dishes on May 10 Today is National Shrimp Day! That means you’ve got the chance to showcase your best shrimp dish or pizza as your daily special. And yes, shrimp sells well on pizza! Take a look at these recipes for some inspiration.   Creamy Shrimp Rotini You’ve probably already got all…Read More