Digital Edition \u2014 Pizza Today August 2025<\/strong><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Read the August 2025 Issue of Pizza Today Magazine In this issue, we announce Pizza Today’s 2025 Pizzeria of the Year. Find out how the owners turned a failing pizzeria purchase into a fast growing pizza business. Learn how it make a sourdough starter. It’s Green Season! Green Chile, that is. Explore menu ideas that […]<\/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-149610","magazine","type-magazine","status-publish","format-standard","hentry"],"acf":[],"yoast_head":"\n
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Read the August 2025 Issue of Pizza Today Magazine<\/h1>\n