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This photo shows a beautiful Neapolitan-style Margherita pizza on a wooden peel in front of a blazing wood-fired oven.

Food & Ingredients

Food Historian: Pizza As We Know It Today Originated in the U.S., Not Italy

Recent Headlines

A Detroit-style pizza with Tikka-style sauce and other colorful toppings, like green onions.

Food & Ingredients

Square Pie Guys to Debut Two Indian-style Pizzas

This photo shows Imo's Red Hot Riplets in a basket, with one of the wings being dipped into a little cup of sauce.

Food & Ingredients

Iconic St. Louis Pizzeria Taps Local Potato Chip Flavor for LTO Wings

Food & Ingredients

How to Always Make the Most Out of Your Chicken Wings

A pizzeria owner uses a pizza cutter to slash through dough in the kitchen of her shop.

Pizzeria Owner Claims Her Shop Was Being Impersonated on UberEats

Khanh Nguyen and Zalat: Is This a Top 10 Pizza Brand in the Making?

James Beard Award Finalists Include Three People in the Pizza Space

How Two Brothers Built a Detroit-Style Pizza Brand From the Ground Up (Podcast)

At 21 Years Old, They Bought a Pizzeria. Here’s How They’re Scaling the Brand.

Three members of the LaRosa family pose in front of a LaRosa Pizzeria storefront.

How One Cincinnati-Based Pizza Chain Has Thrived for 70 Years

A group grabs slices from a communal pepperoni pizza.

Who Invented Pepperoni Pizza? The Answer is Complicated.

This photo shows a group of Freshslice employees standing together and holding a huge bouquet of green and white balloons in front of a new location.

Canada’s Self-Proclaimed ‘Starbucks of Pizza’ Is Coming to the U.S.

This photo show a man holding a tablet with a tipping screen inside a restaurant

Why Are So Many Americans Getting Fed Up With ‘Tipping Culture’?

Chef Wylie Dufresne of Stretch Pizza stretches pizza dough in a kitchen, donning a chef coat and apron.

How Wylie Dufresne Became One of NYC’s Most Fascinating Pizza Makers

This photo shows a gorgeous pepperoni pizza with twisted and pinched, flower-like edges containing pepperoni slices.

Pincho-Style Pizza: Christy Alia Has Reinvented the Pepperoni Pie

New DiGiorno Pizza Combines Two Styles of Crust

Food & Ingredients

Frozen Pizza Giant Launches Tavern-Style Product, Further Solidifies Style’s Ascent

This photo shows the Pizza Burger against a red backdrop. It's a beef patty sandwiched between two miniature pizza crusts with lettuce, pickle, tomatoes and onions.

PizzaMan Dan’s Responds to Higher Minimum Wage With $5 Pizza Burger

This photo is a close-up of Sergio Balderas' winning pizza made with whole-milk mozzarella, fresh mozzarella and chopped semi-dried tomatoes.

This Pie Won 1st Place in the Best Traditional Category at Pizza Expo

This photo shows a close-up of a beautiful pizza topped with pepperoni, salami, ham, red onions, banana pepper rings and basil.

Legendary Brand’s New Signature Pizza Is Fit for a ‘Once and Future King’

An overhead view of a New York City style pepperoni pizza slice topped with fresh basil on a white paper plate

Food Writer Ranks 14 Pizza Styles, Including Some You’ve Never Heard Of

This photo shows Dave Portnoy in a light green sweatshirt trying a Detroit-style pizza slice at The Nona Slice House.

Dave Portnoy: You ‘Won’t Find a Better Detroit Pizza’ Than This One

This photo shows a whole cheese pizza on a wooden peel.

Daniel Saccone: The Man Who Made Best Cheese Slice Competitions a Thing

Bar Hopping: The Story Behind Massachusetts’ South Shore Bar Style Pizza

Making the Grades: An Introduction to Olive Oils

This photo shows a pizza topped with chicken, roasted red peppers, gorgonzola, mushrooms caramelized onions and smoked mozzarella

Tutta Bella Introduces Several New Items for Its Spring-Themed Menu

This photo shows a deep-dish pizza from Pizzeria Uno, topped with mushrooms and green bell pepper strips.

The Weird and Bewildering Story Behind Chicago-Style Deep-Dish Pizza

New LTOs from CPK

California Pizza Kitchen’s New LTO Has a Patron-Friendly Twist

This photo shows the Tom's Extreme Pizzeria sign - which includes a giant-sized whole pie and a big red arrow that reads Tom's Extreme Pizzeria pointing to the restaurant.

French Dressing as a Pizza Sauce or Side? Here’s Where It’s a Thing.

Supreme Pizza Soup, made by Red Gold.

When Pizza Meets Soup: New Menu Innovation Offers Best of Both Worlds

The all-new Chicken Parmesan Pizza, a limited-time offering from the Pizza Inn.

Sunday Dinner Inspires New Specialty Pie for Legacy Buffet Brand

This photo shows the side view of a New York-style pepperoni pizza from Zazas Pizza.

Survey: Will Your Customers Pay More for a High-Quality Crust?

Using Yeast to Make Your Pizza Dough Rise and Shine

A can of New Belgium Brewing's new Pizza IPA, a collaboration with Tombstone frozen pizza.

Would You Drink This New Frozen-Pizza-Flavored Beer?

This photo shows Chef Carlo Del Buono, wearing a green chef coat, standing in his restaurant kitchen holding a wooden board with an oblong-shaped pizza that's topped with veggies and dried crickets.

Cricket Flour in Pizza Dough? Tastes Like Anchovies, Italian Chef Says.

Chef Eric Samaniego sits in his restaurant, Michael's on Naples.

Food & Ingredients

Eric Samaniego: Meet the Food-Runner Who Became an Acclaimed Italian Chef at Michael’s on Naples

Top Food & Ingredients News

Ask a Vegan: Nola Ro Makes Vegan Diets More Accessible for All

Plant-Based Revolution: Vegan Pizza Toppings Keep Getting Better and Better

this photo shows a vegan pizza with products from VEDGEco, a national wholesaler of plant-based foods

VEDGEco Is First Nationwide Wholesaler of Plant-Based Foods for Restaurants

Finishing Touches: How to Enhance Your Pizza’s Flavor

Understanding the Importance of pH in Pizza Dough Water

Recipe: The Fresh Origins Valentine’s Day Pizza With Edible Flowers

What Are the Elements of an Authentic Detroit-Style Pizza?

The Pizza That Elvis Couldn’t Help Falling in Love With

Remembering Tom ‘The Dough Doctor’ Lehmann

The Fresh Origins Citrus BasilGold Pie

The Dough Doctor: Tips for Adding a Take-and-Bake Option

The Fundamentals of White and Wheat Flours for Pizza Dough

The Cheese Dude Abides: Talking Pizza Cheeses With Mark Todd

Six Tips for Rounding Out Your Pizzeria Menu With Pasta Dishes

Soon-to-Open Pizzeria in San Francisco Will Top Its Pies With Food Waste

Recipe: Gluten-Free Chicken and Caramelized Onion Pizza

An American Original: Pizza Hut’s Pan Pizza Turns 40

Here’s How to Prevent Pizzas from Sticking to the Peel

this photo shows a pizza maker stretching dough that is not too wet and sticky

How to Solve the Problem of Wet, Sticky Pizza Dough

Discover the Grandeur of Garlic (With Pizza Recipe)

Thanksgiving Pizzas Have Become a Holiday Tradition at Pizzerias Nationwide

Menu Engineering: How to Boost Your Pizzeria’s Sales by 15 Percent or More

All You Need To Know About Vegan Pizza With Tracy Morin

In this installment of PMQ Live Marketing Masters, Tracy Morin, PMQ Pizza Magazine’s chief copy editor and founding editor of PMQ’s new Pizza Vegan Community website, joins PMQ Publisher Steve Green to talk all about vegan pizza. Morin offers numerous helpful tips for marketing your pizzeria’s vegan menu items and positioning your pizzeria as a […]

Charc Attack: How to Add Charcuterie to Your Pizzeria’s Menu

Alternatives to the Standard Dough Box

The Super Six: How to Make One of Aurelio’s Most Famous Pizzas

The Science Behind the Melting Characteristics of Pizza Cheeses

In Lehmann’s Terms: Thinking Inside the Dough Box