Everyone has a specialty pizza that can put the “WOW!” in their customer’s mouths. I remember at a catering event, I once had a wood-fired pizza where the protein was goat and it was accompanied by a light BBQ-style sauce. It was extremely savory and I went back for seconds. Who am I kidding? I went back for fourths.This month, we spotlight one of the many recipes that are featured in our business manual, Rolling In The Dough. We have well over 100 recipes in the library, and it is a pleasure to be able to provide them to you.Take
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Take a look inside Timber Pizza, a pop-up phenom turned Petworth restaurant, opening soon. By Greta Weber on June 23, 2016 In May 2014, just two months after Timber Pizza Co. owners Chris Brady and Andrew Dana quit their corporate sales jobs to launch a wood-fire mobile pizza operation, the new business partners had a full lineup of summer catering gigs around Washington. There was just one small problem: neither of them had ever made a pizza before. “We both hated our jobs—just hated them—but liked lunch, and we were like, ‘How are we gonna get out of here?’” Dana says. “We wanted to create something
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