Uploaded August 2025 | Updated September 2026, 1 hour ago
This week, we’re bringing you a fun episode with the Pizza Today Team giving our “Hot Takes” on pizza. And we didn’t even talk about pineapple on pizza. We dive into pizza styles. Whether toppings go over or under the cheese, chicken’s place, charring on pizza, olives, best cheese on pizza, childhood pizzas and more.
We’re also inviting you to send us your “Hot Takes”. We’re giving a fresh direction on the old-fashioned letters to the editor. We call it “Hot Take”. Do you have a “Hot Take” on a subject relevant to pizzeria operators and the pizza business? This is a space for you, the pizza professional, to share your passionate and succinct opinion with fellow pizzeria operators.
Hot Take is designed to allow you to share personal narratives and commentary, challenge industry norms, introduce big ideas or offer a new perspective. It’s an opportunity to focus on hot-button pizzeria topics, from operational concerns, trends, safety and community to workplace culture, technology and everything in between.
Our “Hot Take” section is a dynamic and interactive way for Pizza Today and our readers to capture the pulse of what’s on the minds of pizzeria operators with urgency and personality. Hot Takes are short writings in an informal style, usually written in first person.
If you have a Hot Take, we want to hear from you.
To submit a Hot Take:
Email Denise at dgreer@pizzatoday.com or Kate at kate.lavin@pizzatoday.com
Format:
Subject: HOT TAKE with Pizza Today – (Topic Discussed)
Headline (Limit 65 characters)
Your Hot Take should be between 300-800 words in paragraph format. Be sure your Hot Take is concise, informative and remains on the subject matter.
Your Name:
Pizzeria:
City and State:
{FOR OFFICE USE ONLY}
Email and Phone to verify identity and information.
This week, we’re bringing you a fun episode with the Pizza Today Team giving our “Hot Takes” on pizza. And we didn’t even talk about pineapple on pizza. We dive into pizza styles. Whether toppings go over or under the cheese, chicken’s place, charring on pizza, olives, best cheese on pizza, childhood pizzas and more.
We’re also inviting you to send us your “Hot Takes”. We’re giving a fresh direction on the old-fashioned letters to the editor. We call it “Hot Take”. Do you have a “Hot Take” on a subject relevant to pizzeria operators and the pizza business? This is a space for you, the pizza professional, to share your passionate and succinct opinion with fellow pizzeria operators.
Hot Take is designed to allow you to share personal narratives and commentary, challenge industry norms, introduce big ideas or offer a new perspective. It’s an opportunity to focus on hot-button pizzeria topics, from operational concerns, trends, safety and community to workplace culture, technology and everything in between.
Our “Hot Take” section is a dynamic and interactive way for Pizza Today and our readers to capture the pulse of what’s on the minds of pizzeria operators with urgency and personality. Hot Takes are short writings in an informal style, usually written in first person.
If you have a Hot Take, we want to hear from you.
To submit a Hot Take:
Email Denise at dgreer@pizzatoday.com or Kate at kate.lavin@pizzatoday.com
Format:
Subject: HOT TAKE with Pizza Today – (Topic Discussed)
Headline (Limit 65 characters)
Your Hot Take should be between 300-800 words in paragraph format. Be sure your Hot Take is concise, informative and remains on the subject matter.
Your Name:
Pizzeria:
City and State:
{FOR OFFICE USE ONLY}
Email and Phone to verify identity and information.
