In The Kitchen

Going Gluten Free — Logistics of tapping the wheat-free market

Going Gluten Free -- Logistics of tapping the wheat-free market

Expanding with gluten-free offerings was an obvious choice for Southeast-based Brixx Wood Fired Pizza. The 21-store chain sold nearly 60,000 gluten-free pizzas in 2012 alone, doubling the previous year’s sales. “At the very beginning, we realized that offering gluten-free dough was going to open up new business,” says Executive Chef Richard Shinault. “It’s absolutely drivenMore »

Dough Doctor Tom Lehmann takes on common causes of a gum line

Dough Doctor Tom Lehmann takes on common causes of a gum line

In last months’ Dough Doctor article we began discussing the causes for the development of the “dreaded” gum line. This month, we take a look further. Check out some common causes and how to remedy the problem: Failure to cross stack the boxes of dough as they are placed into the cooler. Cross stacking theMore »

Think fresh: Five summer pizza recipes

Think fresh: Five summer pizza recipes

It’s summer and local farms and farmers markets are bursting with fresh produce. Let’s put those fresh ingredients to work on your specials menu. Try these five summer pizza: Summer Garden Pizza Broccoli, carrots, cucumber, tomato, onion, mozzarella and Alfredo sauce. To view the full recipe, click here.              More »

Creative grains can make your dough stand out

Creative grains can make your dough stand out

At 4:30 pm on August 15th, 2009, I made the best business decision I’d made since opening my pizzeria ten years earlier. I changed my dough. I had been in business for more than nine years. That steamy day, I cruised up and down the undulating hills and steep ravines of Southeastern Ohio heading toMore »

Dough equipment delivers heightened efficiencies in the kitchen

Dough equipment delivers heightened efficiencies in the kitchen

Darren Lister has his eyes on growth. Already with 12 Hideaway Pizza locations spread about Oklahoma, Lister and his partners are looking to build two new units each year, eventually expanding beyond their Oklahoma homeland into neighboring states. That can be a costly venture, especially as each Hideaway location produces its own dough and subsequently,More »

English Pizza Hut has a mouse in its house

English Pizza Hut has a mouse in its house

When you work in the restaurant industry, bugs and vermin can be inevitable. Add in social media and consumers’ ability to literally snap a photo or shoot a video in seconds, and you can land in hot water –– as this Pizza Hut franchisee in Manchester found out. The viral photo is the latest inMore »

Yelp to clean up restaurant industry?

Yelp to clean up restaurant industry?

Health scores are now available on Yelp. Earlier this year, The City of San Francisco partnered with Yelp to provide restaurant health inspection data. New York City is next, with dozens more to follow. Restaurant health inspection information is readily available to the public through local government Web sites and local media. Publishing health scoresMore »

Pizza Today Recipe Challenge for National Pizza Month

Pizza Today Recipe Challenge for National Pizza Month

Last summer, we received dozens of recipe submissions for our first challenge celebrating National Pizza Month in October. From the recipes submitted, our staff chose five to be recreated and photographed in the acclaimed Pizza Today test kitchen by our managing editor and food stylist, Mandy D. This year, we’re doing it again! We’re lookingMore »

Hand Tossing Dough: Who’s got skills? (Videos)

Hand Tossing Dough: Who’s got skills? (Videos)

Hand tossing dough is all in the technique or techniques, as pizzaiolos across the country apply their own spin to stretching dough. It’s about artisanship and showcasing pizza makers in front of awestruck customers.               Today, Pagliacci Pizza posted a training video showing its toss style. Pizza Today hasMore »