{"id":148580,"date":"2025-01-24T18:50:39","date_gmt":"2025-01-24T18:50:39","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=magazine&#038;p=148580"},"modified":"2025-09-04T17:34:20","modified_gmt":"2025-09-04T17:34:20","slug":"february-2025","status":"publish","type":"magazine","link":"https:\/\/pizzatoday.com\/magazines\/february-2025\/","title":{"rendered":"February 2025"},"content":{"rendered":"<h1><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-148581 alignleft\" src=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/01\/FC_PIZ_0225_CoverSpine.jpg\" alt=\"February 2025 Issue of Pizza Today Magazine\" width=\"200\" height=\"274\" \/>Read the February 2025 Issue of Pizza Today Magazine<\/h1>\n<p>Check out some of the ultimate Pizza Mashups with ideas and recipes. Join the Cracker Thin Crust trending style with dough methods and a recipe. Editor In Chief Jeremy White shares his 2025 Menu Favorites. Explore potato pizza ideas and recipes. Discover best meatball secrets. Find out how to be more sustainable in your catering operation. With more demand for pickup comes more need to smooth out carryout ops. Explore ways for small town pizzerias to reach their markets. Discover how you can capture the tourism market.<\/p>\n<p>You can check out the full<strong> Digital Edition \u2014 Pizza Today February 2025. (Currently Unavailable)<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Read the February 2025 Issue of Pizza Today Magazine Check out some of the ultimate Pizza Mashups with ideas and recipes. Join the Cracker Thin Crust trending style with dough methods and a recipe. Editor In Chief Jeremy White shares his 2025 Menu Favorites. Explore potato pizza ideas and recipes. Discover best meatball secrets. Find [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"class_list":["post-148580","magazine","type-magazine","status-publish","format-standard","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.7.1 (Yoast SEO v25.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>February 2025 - Pizza Today<\/title>\n<meta name=\"description\" content=\"Read the February 2025 Issue of Pizza Today Magazine featuring cracker thin crust pizza, New Haven apizza, sustainable catering tips, meatball secrets, capturing tourism market\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzatoday.com\/magazines\/february-2025\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"February 2025\" \/>\n<meta property=\"og:description\" content=\"Read the February 2025 Issue of Pizza Today Magazine featuring cracker thin crust pizza, New Haven apizza, sustainable catering tips, meatball secrets, capturing tourism market\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pizzatoday.com\/magazines\/february-2025\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Today\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaToday\" \/>\n<meta property=\"article:modified_time\" content=\"2025-09-04T17:34:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/01\/FC_PIZ_0225_CoverSpine.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"200\" \/>\n\t<meta property=\"og:image:height\" content=\"274\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/pizzatoday.com\/magazines\/february-2025\/\",\"url\":\"https:\/\/pizzatoday.com\/magazines\/february-2025\/\",\"name\":\"February 2025 - Pizza Today\",\"isPartOf\":{\"@id\":\"https:\/\/pizzatoday.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/pizzatoday.com\/magazines\/february-2025\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/magazines\/february-2025\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/01\/FC_PIZ_0225_CoverSpine.jpg\",\"datePublished\":\"2025-01-24T18:50:39+00:00\",\"dateModified\":\"2025-09-04T17:34:20+00:00\",\"description\":\"Read the February 2025 Issue of Pizza Today Magazine featuring cracker thin crust pizza, New Haven apizza, sustainable catering tips, meatball secrets, capturing tourism market\",\"breadcrumb\":{\"@id\":\"https:\/\/pizzatoday.com\/magazines\/february-2025\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/pizzatoday.com\/magazines\/february-2025\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/magazines\/february-2025\/#primaryimage\",\"url\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/01\/FC_PIZ_0225_CoverSpine.jpg\",\"contentUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2025\/01\/FC_PIZ_0225_CoverSpine.jpg\",\"width\":200,\"height\":274,\"caption\":\"February 2025 Issue of Pizza Today Magazine\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/pizzatoday.com\/magazines\/february-2025\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/pizzatoday.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Magazine\",\"item\":\"https:\/\/pizzatoday.com\/magazines\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"February 2025\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/pizzatoday.com\/#website\",\"url\":\"https:\/\/pizzatoday.com\/\",\"name\":\"Pizza Today\",\"description\":\"30 Years of Providing Business Solutions &amp; 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