In The Kitchen

You say Panini, I say panino

You say Panini, I say panino

Panini is the plural form for panino, which is literally the term for “small bread roll” in Italian. Technically, any sliced bread shouldn’t be called a panini or panino, but even in Italy, most sandwich shop operators will let you get by with calling everything a panini. This wonderful hot sandwich is a moneymaker asMore »

Bell Peppers, one of the best weapons in your arsenal

Bell Peppers, one of the best weapons in your arsenal

Sweet peppers are one of the most versatile and forgiving vegetables around. They can take a beating and come out perfect. Roasting peppers heightens them with an initial frontal mouth-blast before the caramelized sugars kick in for a delicious finish. These red, green and yellow beauties also liven up any pizza, salad or pasta withMore »

Kitchen crews cope with heat wave

Kitchen crews cope with heat wave

Temperatures have spiked above 90 degrees in many parts of the country this month. While air conditioning units struggle to offset the blistering heat, kitchen workers try to find ways to stay cool. Even with overhead air conditioning and strategically placed fans, restaurant kitchens can reach extremely high temperatures with their 500- to 900-degree ovens.More »

The Worst Pizza Toppings?

The Worst Pizza Toppings?

Huffington Post has presented its list of worst pizza toppings. They include: Hot dogs Shrimp heads and legs Hard-boiled egg Orange cheese Walnuts Mayonnaise or any cream-based sauce Spam Lettuce Canned olives Sauerkraut Corn A few of these we can all agree on. But as Pizza Today travels the country, we’ve tried some amazing piesMore »

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 »