As director of foodservice at Kennywood Amusement Park, Mike Henninger desperately needs product consistency. Henninger oversees 484 employees who feed the hungry multitudes entering the Pittsburgh …

SEATTLE — Vancouver, Wash.-based Papa Murphy's Take 'N' Bake Pizza became the official pizza supplier of Qwest Field and the Seattle Seahawks on Aug. 22, with the NFL team's pre-season home …

The Boston Globe: Omaha, Neb.-based ConAgra foods has introduced its Ultragrain White Whole Wheat that is designed to taste like refined white flour but have the nutritional benefits of whole grain …

Columbus Business First: Donatos Pizzeria, a 181-unit Columbus, Ohio-based chain is building a multi-million dollar research and development center dedicated to churning out pizza crust innovations …

MANHATTAN, Kan. — The American Institute of Baking will host its annual Practical Pizza Production Technology seminar Oct. 10-14, 2005. The intensive, week-long seminar will be led by …

CTV: According to Winnipeg, Canada, pizza operator Diana Coutu, if you want to make prize-winning pizza, add beer to the dough. "It's in the dough; you can smell it," said Coutu. "The flavor of the …

BRISBANE, Australia — Eagle Boys Pizza will open a new express unit at the Brisbane International Airport June 24. According to a news release, the streamlined unit will utilize the company's …

San Francisco Chronicle: New Yorker Ed Levine makes no bones about his dislike of California pizza in his new book, "Pizza: A Slice of Heaven." "California is, on the whole," he says, "a lousy pizza …

The phrase "parbaked shell" may not ignite passion in the heart of an artisan pizza maker, but to Jim Fox's ears, it's the sound of success. "I'd still be a bum slinging pizzas in Pitcarin (Pa.) if …

Both the dough and the competition at the World Pizza Championships took a whipping from Brian Edler. He and several other U.S. competitors brought home four medals from the annual event in …

Industry consultant tells Expo audience that take-and-bake pizza will have a strong impact on pizza sales east of the Mississippi.

Like it or not, American pizza is an evolving food form, so how, Ed LaDou asks, can anyone ever standardize it?

Associated Press: Hoping to generate sales in the breakfast daypart, Papa John's is conducting a single-unit test of 6-inch pizza omelettes and pizza pastries in Louisville, Ky., where it's based …

TORONTO — The Pizza Pizza chain announced the addition of a whole-wheat crust to its menu. According to a news release, the multigrain dough is also a source of Omega-3, a heart-healthy fatty …

Chicago Sun-Times: Ever try to reheat a cooked pizza, only to have it end up tasting dry or stale? Kraft Foods thinks it has a way to solve that problem. The Northfield, Ill., company applied for …

New York Daily News: Famed Coney Island pizzeria Totonno's is closed until next week because of the death of its owner's husband, Joel Ciminieri. The 59-year-old pie maker died of complications from …

Artisan bread making and brewing changed the U.S. culinary landscape in the 1980s, and artisan pizza making is preparing to do the same.

The Korea Herald: A slice-of-life memoir from Korea's top pizza pundit has more to offer than just extra cheese. Sung Shin-je's recently released second book, "I Put on Dreams as a Topping at 50 …

A combined 7,285 attendees and exhibitors filled the aisles of the Columbus Convention Center for NAPICS, 2004's first pizza show.

LOS ANGELES — Six-year-old Cameron Bergan showed a panel of celebrity judges — including California Pizza Kitchen co-founders and co-chief executive officers Rick Rosenfield and Larry …