In The Kitchen

Chicago deep-dish is for tourists?

Deep Dish, Chicago style

Chicago Weekly recently reported that a debate has stirred on the south side over which is better — thin or deep dish? One south side chef has even referred to the Chicago deep-dish as a pizza for tourists. In actuality, Chicago stakes claim to three styles: CHICAGO THICK Essentially a casserole of delicious ingredients, Chicago-styleMore »

Chef Jeffrey Freehof Shares Five Summer Salads

CHEF JEFFREY FREEHOF SHARES FIVE SUMMER SALADS

I find it almost comical how salad sales spike at the beginning of the year, which derives from people’s New Year’s resolutions and then again in the spring time as people start realizing what they are going to look like in their bathing suits this summer. Of course salad sales sustain throughout the summer, butMore »

Louisville trucking company cited for keeping food at 77 F

delivery

Louisville, Kentucky TV station WAVE3 has reported that a local truck company has been found transporting food by semi at 77 degrees, double the maximum temperature required of 41 degrees. It has become such an issue that Indiana State Police has stepped up its efforts to pull over food-carrying semis to check for temperature compliance.More »

Cheese Encounters

2013 May: Cheese Encounters

I have been involved in a complicated relationship for 14 years. My partner is fickle, moody, unstable and inconsistent, but I can’t get rid of her. Because of her voracious greed, she takes all my money, squanders it and I never see it again. Unfortunately, my customers adore her and cannot get enough of her,More »

Dough Doctor: Dough mixing and pizza ovens

2013 May: Dough Doctor

Q: How do I know when my pizza dough is properly mixed? A: Most pizza doughs as we know them are under mixed in regard to full gluten development. The only real exception is commercially made frozen pizza dough which is almost universally mixed to full gluten development. For the retail operator, though, a doughMore »

The hottest ingredients for 2013

2013 May: THE IN CROWD

Today’s pizzeria customers are savvier than ever thanks in part to a growing trend in upscale options. Sure, pepperoni and cheese are still king in this industry, but customers looking for fresh, organic and locally grown toppings now have more choices than ever. Add in the rise of Neapolitan and artisan focuses, and the pizzaMore »

Dough Doctor: Wood vs. Metal Pizza Peels

2013 April: Dough Doctor

Q: I was recently looking through a catalog that I got at the last Pizza Expo and I saw both wood and metal peels being offered by the different companies. Do you have a preference in one over the other? A: My preference is to use a wood peel as a prep peel — theMore »

Master Of The Pan

Photo by Josh Keown

Pizza pans matter when it comes to creating the perfect crust, flavor At an old used restaurant warehouse in West Virginia, I stared into a dark corner at several three-foot stacks of blue-steel pizza pans piled like greasy towers. Their thick, bumpy sides indicated that they were at least 15 years old, probably older. WithMore »