The latest quick, convenient and environmentally-friendly Digital Edition of Canadian Pizza is out, featuring articles written with pizzeria owners, operators and chefs in mind:

Chef of the Year: Bart Nadherny, Son of a Peach Pizzeria in Burlington, Ont., wowed judges with the Pig + Peach pizza to earn the top prize and a trip to compete at Las Vegas Pizza Expo.

Upwardly mobile pizzeria: Chef of the Year runnerup James Biello is celebrating 10 years of running La Cucina di Ietta, his thriving mobile pizza business based in Laval, Que.

The fire within: Alon Fuks, head pizza chef at Born and Raised in Hamilton, Ont., saw his pizza and passion for barbecue shine at Montreal Canadian Pizza Summit.

Young and new workers at risk of injury: More than half of all serious injuries occur during the first six months of employment. Learn best practices to help keep them safe from Alexandra Skinner, WorkSafeBC.

Honing your craft: Canada's first AVPN pizza-making certification school, led by Mirko D'Agata, will  open in Montreal in July.

A woman in pizza, part 1: Pizza Chef columnist Diana Cline celebrates 20 years of writing columns for Canadian Pizza by reflecting on the experiences of a woman in pizza, the first in a new series.

Eight easy steps to improve your pizza business this summer: Making Dough with Diane columnist Diane Chiasson shares a wealth of wisdom in her latest with a focus on summer and bolstering your bottom line.

Don’t forget to visit Canadian Pizza for all the latest news, events, new products, and more, ensuring you stay at the forefront of the Canadian pizza industry.