In The Kitchen

2011 September: THE PIZZA TODAY GUIDE TO STYLE

2011 September: THE PIZZA TODAY GUIDE TO STYLE

NEAPOLITAN PIZZA   The original. The standard by which all other pizzas are judged. A Neapolitan pizza is defined by the ingredients used to make it and the way it is cooked. Special flour, tomatoes and cheeses must be used to qualify as Neapolitan. Additionally, these pizzas must be cooked in wood-burning ovens. The hallmarksMore »

2012 August: Food Costs Killing You?

2012 August: Food Costs Killing You?

Is your bottom line being adversely affected by food costs? If so, Big Dave Ostrander has this to say: “After I realized that I was leaving tens of thousands of profit dollars unaccounted for, I studied and achieved the perfect food cost month in and month out.  The biggest breakthroughs I discovered were: Placing in-line portionMore »

2011 June: PERFECT MARRIAGE

2011 June: PERFECT MARRIAGE

As Americans continue fighting the battle of the bulge they often look for healthier menu items that still satiate the appetite. Enter insalata pizzas, which turns ordinary pizzas into a more healthful bite by adding salad elements –– without skimping on taste. Insalata pizzas also add visual appeal to menus and on marketing materials. OnestoMore »

Lovely Lasagna

2012 September: Lovely Lasagna

Lasagna is a staple in many pizzerias and restaurants across the nation. It rounds out your menu and accompanies your pizza, pasta and salads perfectly. Great lasagna can be a feature on your menu that can truly set you apart from your competitors.It really surprises me how many restaurants serve less than mediocre lasagna withMore »

2012 September: Safety First

Think of dangerous work environments. Factories might come to mind, but a restaurant can be just as dangerous. With hot ovens, knives and slick floors, your kitchen provides ample probability for minor or even major injuries. There are nearly 200,000 non-fatal occupational injuries in food service establishments each year, according the U.S. Bureau of LaborMore »

The Dough Doctor explains dough consistency

2012 September: Dough Doctor

For many operators, dough is the major challenge to making great pizza. Here, we will address some of the things that operators can do to produce consistent quality dough. Like so many other things in life, pizza dough performance can be typified by the old motto of “GI-GO” or “garbage in, garbage out.” Your doughMore »

Dessert Pizza Dough

How do I make a sweet tasting dough for a dessert pizza? You can modify your regular pizza dough for use in making a dessert pizza with the following changes: _    Replace the olive oil or vegetable oil in the formula with butter, or table grade margarine, at a level of 8 percent of theMore »

Deep-Dish Pizza Dough

I’m a newcomer to the pizza business. I’ve been experimenting making a deep-dish pizza in addition to my regular thin crust pizza. The thin crust pizza comes out really well, but the deep-dish pizza is always too tough and chewy. What’s going on? The term “pizza flour” became synonymous with a strong, high protein flourMore »

Bread sticks Dough

I am a firm believer of keeping things as simple as possible. For this reason, I like to use my regular pizza dough for making breadsticks whenever possible. You can divide your pizza dough into small, 2-4 ounce pieces, form them into balls, and allow them to rest on a bench top for about 10More »

Dough for Grilled Pizza

I want to try my hand at grilled pizzas. I know the dough has to be extremely cracker-thin to do so, but I don’t know how to get my dough that thin without tearing it. To achieve a very thin dough characteristic, without the dough tearing during shaping, start off with a high-protein pizza flour.More »