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Pizzeria of the Week
Professor Pizza
Nestled in Chicago’s Old Town, Professor Pizza is where dough meets discipline. Every pie from Neapolitan to Detroit Red Top is a lesson in precision, passion, and the playful genius of Tony “Professor Pizza” Scardino.
Pizzaiolo of the Week
Tony “Professor Pizza” Scardino isn’t just making pies—he’s teaching a masterclass in flavor. His approach blends tradition and innovation, proving why he’s one of the most exciting pizzaiolos working today.
Supplier of the Week
Caputo Flour
Great pizza starts with great ingredients and Caputo Flour delivers exactly that. From rich, creamy cheese to perfectly milled flour, they supply the backbone of many beloved pizzerias.
Pizza Gadget Spotlight
Gozney Roccbox
Portable firepower that turns any driveway into a pizzeria—900 °F in 30 minutes, stone-baked crusts in 60 seconds flat.Built like a tank, weighs like a backpack—fold the legs, grab the handle, and chase the sun to your next pop-up. From backyard bashes to food-truck rallies, it’s the compact oven that punches far above its size.
Recipe of the Week
Chicken Avocado Pizza
This Chicken Avocado Pizza is a creamy, flavorful twist on classic pizza night. Juicy shredded chicken, ripe avocado slices, and melted mozzarella come together on a golden crust for the perfect balance of comfort food and fresh California vibes.
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