February Contents TRADITIONAL AMERICAN PIZZA | Page 44 26 Buy Like the Big Chains Discover ways for you to enhance your buying power. By Dan Collier 30 Merch Dos & Don'ts Find out the best ways to provide merch and its revenue. By Sammy Mandell 34 Outage Protocol It's not just power. What do you do when your WiFi or other services go down? By Nora Caley 38 Gas vs. Electric Ovens Electric is on the rise. What do you need to think about when purchasing a new oven? By Daniel P. Smith 42 Traditional American Pizza Get the backstory on why this style is so challenging to define. By John Gutekanst 48 The Pizza Process Walk through what make a great pizza. By Audrey Kelly 52 Bell Peppers Explore all the ways you can use bell peppers in your pizzeria. By Denise Greer 54 Pizza Expo Preview See what's new and what you can't miss at our 40th Pizza Expo. By Pizza Today Staff 58 Classifying Pizza Styles What makes a regional pizza style? By Scott Wiener 60 Using a Pro Forma What's a Pro form and how can you use it to expand your business? By Mike Bausch INSIDE 3 8 10 12 14 16 18 20 62 66 68 74 Commentary Digital Conversation Mike's Monthly Tip Destinations Building Blocks On Deck Knead to Know Product Showcase Pizza Today Yellow Pages The Marketplace Expo Spotlight 6 / PIZZATODAY.COM / FEBRUARY 2024 Ryzhkov/adobestock.comhttp://www.PIZZATODAY.COM