Will succeed Tom Kittle on April 1.

Trends in smaller and handheld pies are pushing processing in many directions.

Manufacturers must be able to produce a wide range of new flavors and better-for-you pies.

Today’s equipment can quickly and accurately handle an array of toppings.

Today’s extruders can handle a wide variety of BFY ingredients.

The newest offerings include gluten-free and vegan options, as well as indulgent stuffed crusts. 

The latest technology helps pizzamakers meet the growing demand for artisan-style pies. 

Operators may need to take steps to ensure dough doesn’t get too hot when running through dividers and rounders.