In The Kitchen

Dough storage can make or break your operation

2009 October: Dough Doctor

Dough storage –– this is one of those topics that I continually get questions about, so it’s probably time that we go back and revisit the basics. The way in which we store our dough has changed over the years. Back in the 1950s it was common to allow the mixed dough to remain inMore »

2009 October: Cool & Creamy

ice cream, brownie, sundae, dessert

As temperatures rise this summer, diners look for ways to cool down. Ice cream presents a practical solution. Sure, you can sell it by the scoop, but why not pair ice cream with cookies or brownies? Ice cream lends itself to many easy-to-prepare desserts. It’s a tasty — and profitable — menu addition. “Ice creamMore »

2009 October: Pasta Primer

2009 October: Pasta Primer

I have been making linguine with clam sauce (both the red and white versions) in one fashion or another for many years, so you can well imagine that it is one of my favorites. If fresh manila clams or littleneck clams are not available, you can use chopped or canned clams. The result will notMore »

2009 November: Done with Style

2009 November: Done with Style

From parsley and Parmesan to lemon slices and dustings of powdered sugar, plating food is an art form that delights guests. I want to teach you some plating techniques to let your passion for food shine through. I’m sure you’ve heard it a hundred times: people eat with their eyes! It’s important to understand exactlyMore »

2009 October: The Sweet Life

 By: 
carrot cake

It’s no secret that times are tough for restaurant operators. Money is tight, customer numbers are down, and more than ever profi t margins are at a premium. But even though you may not be able to add that second location (yet), there are ways to boost profi ts in this down economy. How? ByMore »

2009 October: Udderly Delicious

steak pizza slice

In a race to outdo the competition, there aren’t a whole lot of ingredients left that have not turned up on a pizza. The fact is there’s nothing new about all of this; it now simply becomes a matter of marketing and advertising to get the customers’ attention. In my book, The Ultimate Pizza Cookbook,More »

2009 November: Dough Doctor

2009 November: Dough Doctor

Oil is a truly multi-functional ingredient in pizza dough production. It can affect everything from the crispiness to flavor of the crust, as well as the way the dough handles during shaping. The type of oil used can influence the flavor of the finished crust, providing anything from a neutral flavor to characterizing flavor. ForMore »

2009 November: Fired Up

wood fired oven

Cooking with wood has been around since the dawn of civilization, so there’s no singular revelation attached to that method of cooking. On the other hand, cooking pizza in a wood-fired oven has been going on only since the turn of the century in this country. In recent years, however, the fire has been bankedMore »

2009 September: Toss Up

2009 September: Toss Up

When I was 18, I tossed my very first pizza. It was my brother, Frank, who taught me the basics. Then I practiced every day. I noticed that customers were amazed when they came into our pizzeria — and back then I really didn’t do much … just a simple toss and catch. It hasMore »

2009 September: Italian Classics

Classic Margherita Pizza

If we do a time machine scenario and zip back to May of 1889, we find Queen Margherita and her husband, King Umberto I, being served pizza at the palazzo in Naples where they were staying. The king and queen had heard about the famous pizzas of Naples, so naturally they wanted to try them.More »