26 SUPPLY ALTERNATIVES What you need to know to make the switch to environmentally friendly straws, utensils and to-go containers. By Daniel P. Smith 32 BAKED GOODS August 2019 I PASTAS PAGE 38 I PHOTO KATIE VEECH Explore how to use your pizza oven to make delicious breads and other bakery items. By John Gutekanst 36 PIZZA TOPPINGS: MORTADELLA Find out more about the Italian cured meat and get pizza menu ideas and recipes. By Denise Greer 38 SEASONAL PASTAS Get pasta entrée ideas to make the most of the season's bounty. By Jeremy White 40 ARTIFICIAL INTELLIGENCE Find out how to use AI to make your pizza operate smoother and increase profits. By Rachel Hartman 44 IN-HOUSE DELIVERY VS. THIRD PARTY Find out which is a better means of delivery for your pizza operation. Or is it a mix of both? By Daniel P. Smith 48 PIZZA & PASTA NORTHEAST PREVIEW Get the scoop on next month's pizzeria and Italian restaurant tradeshow in Atlantic City. By Pizza Today Staff 52 PIZZA TODAY ON THE ROAD: GOREMADE, COLUMBUS, OH This small Neapolitan-style pizzeria has innovative approaches to food sourcing. By Denise Greer 56 PIZZA TODAY ON THE ROAD: PARK STREET PIZZA The rural Ohio pizzeria is taking its philosophy into its community. By Denise Greer 6 / P I Z Z AT O D AY. C O M / A U G U S T 2 0 1 9 IN EVERY ISSUE 3 COMMENTARY 8 CONTRIBUTORS 10 EXPO SPOTLIGHT 12 @ PIZZA TODAY 14 CONVERSATION 16 MAN ON THE STREET 18 TONY'S TRENDING RECIPE 20 KNEAD TO KNOW 24 DESTINATIONS 64 PRODUCT SHOWCASE 66 PIZZA TODAY YELLOW PAGES 72 THE MARKETPLACE 81 READER'S RESOURCE 82 MIKE'S MONTHLY TIPhttp://www.PIZZATODAY.COM