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2018 Pizza Expo

A Customizable Pizza Vending Machine - The 24/7 Pizza Box

Pizza ExpoDan Tallarico1 Comment

Over the years of operating this site, I’ve been sent videos and links about vending machines that dispense pizzas. They come in all shapes and sizes: some pizza vending machines will take a par-baked crust, squirt some sauce on the roasting dough, and sprinkle cheese. Others heat up a stored product. The 24/7 Pizza Box is the latter.

The 24/7 Pizza Box is a white label solution for pizza vending machines. Any pizza shop can buy one (or many!) of these machines and fill it with slices of their own pizza like a pizza pez dispenser. Then, the pizza shop scatters these pizza machines throughout their city or town and wait for hungry patrons to swipe their card and buy the pizza. Simple and convenient.

A Pizza Vending machine is a novel concept, and while there are nice fantastical reasons you’d deploy these, there’s too much of a downside. The pizza isn’t cooked well, too greasy, taste like reheated pizza, etc. The cost of quality isn’t worth the cost of convenience - if it was wouldn’t every gas station be rolling in pizza profit?

I spoke with Shawn of the 24/7 Pizza Box and he reassured that there’s a number of customization options so a pizza shop can dial in the device to their liking. Still, at the end of the day you’re buying a reheated slice from a vending machine. 

In some situations a reheated slice of pizza will hit the spot and I suspect we’ll see them on college campuses or inside bars if anywhere. The slice I had out of this machine was swimming in grease, a bit cold in the middle and flopped like a dead fish. Hopefully there’s some tweaking that can happen behind the scenes to bring these slices back to life. Maybe some pizza defibrillators attached to the side of the machine?

Pizza Expo 2018: Tom Tallarico Arrives in Las Vegas

Pizza ExpoDan TallaricoComment

The following is a column written by our new columnist, Tom Tallarico (previously associate editor). Tom Tallarico has a lust for pizza and Las Vegas that can hardly be contained in single post. Enjoy his writing and please help me understand why he refers to me as a "webmaster." 

Prequel/Arrival: Hello, everyone; I’m baacckk. As the Expo was approaching this year, I was with Webmaster Dan for a visit to see Tony at Pizza Taglio in January. We were reminiscing about last year’s Expo as Tony had also attended. On the way home, I said to Dan, “Heck, I’m going back; this event is too good to miss for so many reasons.” The Big News this year is Webmaster Dan is also attending for the 1st time as you’ve probably already noted. As Dan has reported, over the last 12 months, the Pizza growth in Pittsburgh has been amazing. “Tony Taglio” won a local best Pizza award, Caliente, a perennial winner at the EXPO opened a 4th shop (in my neighborhood, Aspinwall; MMmmmm) & Driftwood Oven has moved into a permanent location in Lawrenceville. Dan has most recently reported a renaissance in Pittsburgh with Detroit style; more on that later.

For me (and others), part of the charm of the Expo is the Las Vegas setting. No surprise as this town is the US Convention mecca. On Monday, we took an early 6:20 flight to arrive at 8:00 AM. Greeted at the airport by a new & old “Welcome” 


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Then headed to the hotel, dropped bags at off to the convention center where valet Mark noted Dan’s hat & assumed he was a Gonzaga fan. This was the first reminder of everything else going on in the city, NCAA Sweet 16 Madness,

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But enough of that for now. The first mission upon entering the Convention Hall is getting the Badge. The last 2 years, as Dan was not coming I was using his badge. But this year:

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My own badge. Perhaps, the last 2 years never really happened?? At any rate, with nothing happening yet, we proceeded over to the café for much needed coffee as NAPTIME thoughts were already dancing in our heads. Curiously enough, we spotted someone in a Penquins shirt. I approached him to chat wondering who this might be. None other than Pete Tolman, owner of the increasingly popular Iron Borne, a big part of the Detroit Pizza movement in Pittsburgh. Interesting background in that he was a classically trained chef with a background in fine dining whose credits include time at Nemacolin. Anyone heard of Latreauc?  He had no background in Pizza but decided to go with it & the Detroit style after enjoying it at a shop in Colorado(??) called Brown Dog.   

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After a nice chat, we headed to a seminar conducted by John Gutekanst, owner of Avalanche Pizza in the college town of Athens, Ohio. Titled Finding Your Niche; Using Creativity, Absurdity & Street Smarts. The title speaks for itself & the content lived up to it. The underlying theme was to Try anything once to market your shop even if it scares people. Core values are Passion, Love, Creativity & Knowledge. 

That brought the first day to an end at the Expo except for checking on the progress of the Exhibit set-up. 

Editor's Note: This is not the Pizza Expo exhibit hall.

Editor's Note: This is not the Pizza Expo exhibit hall.



So far, so good. We all recall what goes on at the Exhibits???  More on that next time. 


Pizza Expo 2018: Touring the Exhibit Hall, Meeting Pizza Legends, Pizza Robots and Free Pizza

Pizza ExpoDan TallaricoComment

A brief recap of Day 2 of the 2018 International Pizza Expo

Hi there! This is Dan Tallarico, your favorite pizza journalist, with a recap from day 2 of our visit to the 2018 International Pizza Expo. You can read our day 1 recap here if you want to get up to speed on our pizza adventure thus far.

This expo is huge. From end-to-end I swear it's a mile long. Each row is home to pizza ovens, baking sheets, cheese suppliers, tomato vendors and all sorts of fringe pizza technology and services. It's overwhelming, but we've done our best to bring you a cross-section of the expo. It's impossible to see it all. Or eat it all, but we are doing it for you.

Watch our Day 2 Recap Video here or keep reading for a rundown of highlights.

Pizza Legends Cooking on the Show Floor

The Pizza Expo exists to elevate pizza craftsmanship and help pizza makers make the best pizza and share ideas. So, you have pizza legends like Tony Gemignani and Graziano Bertuzzo cooking on the floor like it was another day in the kitchen. These two are trailblazers in the world of pizza and have helped spread new techniques and information about how to make better pizza.

Graziano Bertucco showing off a pizza he made that's engineered to reduce starch.

Graziano Bertucco showing off a pizza he made that's engineered to reduce starch.

Detroit Style Pizza

In 2009 no one outside of Detroit knew what Detroit Style Pizza was. Now, Pittsburgh  has two Detroit Style Pizza shops and many more are peppered across the nation. This movement was started by Shawn Randazzo, president of the Detroit Style Pizza Company.

Shawn loves Detroit Style Pizza and when he first entered the World Pizza Competition he was surprised to see no one else knew about his region's pizza. So, he spent years being the Detroit Style Pizza ambassador. The tipping point for his movement was when he won the World Pizza Championships in 2012 with his Detroit Style Pizza. Now the World Pizza Championships are filled with variations of the pie.

Through his efforts and passion, Shawn has helped Detroit Style Pizza get on the map. He frequently travels the globe to help aspiring Detroit Pizza folks dial in their technique. I shot some video with his crew so look forward to that!

Gluten Free Pizza

Gluten Free Pizza is growing in popularity as more people pay attention to what they're putting into their bodies. As Graziano Bertuzzo said, "You aren't what you eat, but what you digest." Among the traditional pizza companies, the show floor is home to new gluten free pizza ventures. And great news - the pizza taste pretty good.

A gluten free pizza category was added to the World Pizza Championships and I heard that spots filled up pretty quickly. If you're into the gluten free lifestyle you'll be happy to know that there's some quality pizza coming your way.

Pittsburgh Pizzaiolo, Kevin Konn, cutting into a mozzarella, broccoli rabe pie. 

Pittsburgh Pizzaiolo, Kevin Konn, cutting into a mozzarella, broccoli rabe pie. 


Day 3 Ahead!

That's all for now - I have a ton of photos and videos to get together, so stay tuned for those updates in the coming days. 



2018 Pizza Expo: Traveling to the Expo Highlight Reel

Pizza Essay, Pizza ExpoDan TallaricoComment

Traveling to Las Vegas has been a bit exhausting. Since it's not about the destination, but really the journey, I thought I'd chronicle our first day of getting to Las Vegas and struggling to ham it up for the camera. 

It wasn't all an exhausting waste, we actually had a number of great conversations and captured quality content with the attendees here. Off the top of my head, here's some articles you can look forward to:

Pizza Expo International Pizza Challenge

I spoke with Jeremy Galvin at length about the International Pizza Challenge. He orchestrates the event and has been handling the logistics for a few years. In his words, the point of this challenge is to "elevate the pizza craft." It's basically an arena of pizza makers trying to out-pizza each other. 

Jeremy told me that the non-traditional categories fill up quick and the event is truly international as competitors fly in from all over the world to compete. Gluten Free and Sicilian / Detroit Style pizzas are bubbling up in popularity this year, so look for those!

Iron Born Visits Pizza Expo

Our associate editor, Tom Tallarico, spotted a young pizza maker in a penguins shirt. After talking a bit he found it was the owner of Iron Born pizza, Pete Tolman. Pete talked with us about his goals for Pizza Expo, how it took him years to get his dough to where he wanted it, and what the future of Iron Born pizza might look like.

He was also pretty stoked about the panel on whether or not a 24-hour fermentation has benefits on dough. Funny how I haven't had a chance to catch up with him a mile from my house, but we have no problem chatting 3,000 miles away from home.

A Young Pizza Competitor

I've been following the career of Anthony Scardino since Tom reported on his pedigree a few years back. He's competing in his first International Pizza Challenge this year and, at the time of this writing, is balling his dough up for this week's competition. What a guy!

We had a few minutes together to take a selfie and do a short interview. I'll be picking his brain about pizza, competing, and the pizza expo family in the coming days.