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.

February 1, 2018 |

The Sunny Side

  Sun-dried tomatoes lend flavor year ‘round When pizzerias first began branching out into non-traditional toppings, among the safest were prosciutto, pesto and sun-dried tomatoes. While slightly more upscale than their traditional counterparts, these ingredients lent somewhat familiar flavors to unfamiliar diners. Fast forward a couple of decades, and there isn’t much pizzaiolos won’t toss…Read More

February 1, 2018 |

Chicken with Sun-dried Tomatoes and Pasta

Chicken with Sun-dried Tomatoes and Pasta   Print Author: Pizza Today Ingredients 8 ounces ziti or farfalle Salt, for pasta water 3 medium-sized chicken breasts 1 tablespoon extra virgin olive oil 1½ tablespoons butter 4 ounces mixed fresh mushrooms, sliced ⅛ teaspoon cracked red pepper 2 roasted garlic cloves, smashed and chopped 1 small shallot,…Read More

February 1, 2018 |

Spicy Sausage and Sun-dried Tomato Pizza

Spicy Sausage and Sun-dried Tomato Pizza   Print Author: Pizza Today Recipe type: Pizza Serves: One 12-inch pizza Ingredients 1 12-inch pizza crust 1 tablespoon extra virgin olive oil 1 tablespoon chopped fresh garlic ½ cup spicy sausage, cooked and drained 2½ ounces fresh goat cheese ¼ cup mild banana peppers 1 cup shredded mozzarella…Read More

December 1, 2017 |

Spicy Goat Cheese and Sun-dried Tomato Bruschetta

Spicy Goat Cheese and Sun-dried Tomato Bruschetta   Print Author: Pizza Today Recipe type: Appetizer Ingredients Six slices of Italian bread, cut thick 2 tablespoons butter 10 sun-dried tomatoes, sliced thin 10 basil leaves, chiffonade ¼ cup crumbled goat cheese Hot honey, for garnish Instructions In a bowl, gently mix sliced sun-dried tomatoes, basil and…Read More

November 1, 2017 |

Pizza Today on the Road: Fire Artisan Pizza, Spokane, Washington

Roasted! Spokane’s Fire Artisan Pizza holds its own amongst heavy competition In downtown Spokane, Washington, two things are certain: there will never be a shortage of restaurants, and those restaurants will never have a shortage of beer. At Fire Artisan Pizza, the goal was to combine artisan pizza with a great beer menu. Front-of-the-house manager…Read More

cane rosso, 2017, independent pizzeria of the year, pizza today, dallas, texas

August 1, 2017 |

2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX

Deep in the Heart of Texas Cane Rosso wins 2017 Independent Pizzeria of the Year title We first visited Cane Rosso about five years ago, when owner Jay Jerrier had one unit in Dallas’ up-and-coming Deep Ellum neighborhood. That store opened during a famous ice storm in February 2011; fast-forward a few years, and the…Read More

July 1, 2017 |

Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY

Oh,Gee! Paulie Gee’s a must-hit in Brooklyn Paul Giannone hasn’t been in the pizza business his whole life like many of his competitors. He doesn’t bleed marinara, or sweat olive oil, and his hands weren’t covered in flour from an early age. What he does do is listen –– and listen well. He asked the…Read More

July 1, 2017 |

Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY

In The Burg Williamsburg Pizza succeeds in crowded Brooklyn market It’s a warm summer afternoon in May when we roll up to Willamsburg Pizza, an unassuming slice joint that pretty much embodies Brooklyn. The small restaurant is gritty, with scratched tables that don’t quite level out, an open door that brings in all sorts of…Read More

vazzy's, pizzeria, owners, connecticut

June 1, 2017 |

Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT

Better With Age Vazzy’s celebrates quarter of a century in Connecticut Bridgeport, Connecticut, may be a small town, but its region has enough room to hold Johnny Vazzano’s four The Original Vazzy’s pizza locations and several other Italian and pizza eateries under different names. (Total sales? A cool $12 million.) Opened in 1993, Vazzano, who hails…Read More