In The Kitchen

Fall favorite squash: great for autumn pizza menus

Fall favorite squash: great for autumn pizza menus

Squashed dreams is not quite what it sounds like. It’s October, and that means the winter squash are plentiful and without a doubt something you should be taking advantage of. All kinds of gourds, big and small, are in abundance and ready for your creativity. I’ve always loved butternut squash, but let’s not forget aboutMore »

Tony Gemignani talks prosciutto

prosciutto drying

The best prosciutto on the market is not necessarily prosciutto di Parma, although it is one of the top ranked. It comes down to personal preference. The attention to detail, care and tradition that goes into making prosciutto di Parma are just some of the reasons why it is considered above the rest. On myMore »

Transform any pizza with smoke meats and cheese

Transform any pizza with smoke meats and cheese

Smoking foods has been around forever. There are very few natural manipulations that humans have used to influence the taste and texture of food while preserving it at the same time. The salted and smoked meats that ancient humans preserved enabled them to pack up large quantities of protein and travel to better places. Nowadays,More »

Pizza Today reader asks for sweet dessert recipes

Pizza Today reader asks for sweet dessert recipes

SOMETHING SWEET Q: We’ve outsourced desserts for the last four years. I’d like for us to make our own, but don’t know if it will be worth our time and labor cost. Which way is better for us? Tabitha Rusk Santa Clara, California A: Tabitha, it really depends on how many desserts you sell perMore »

Big chains jump on performance-kitchen concept

Big chains jump on performance-kitchen concept

A performance kitchen is nothing new to many independent pizzerias. Tossing dough and handcrafting pizza in front of a jaw-dropped audience of eager patrons is what the open-concept pizzerias thrive on. Domino’s Pizza is introducing a concept built around its open kitchen in Austin, Texas. The pizza company is calling it Pizza Theater. For moreMore »

Boston’s Restaurant & Sports Bar rolls out Pizzaburger to U.S. diners

Boston’s Restaurant & Sports Bar rolls out Pizzaburger to U.S. diners

Last week, we told you about a Japanese chain that combined two beloved foods into one –– pizza and hamburgers. Now, a U.S. chain is introducing the same concept to American diners. Boston’s Restaurant & Sports Bar, the American sister company to Canada-based Boston’s The Gourmet Pizza, has launched its new Pizzaburger, according to anMore »

Dough Doctor: Baker’s Percent

2012 January: Dough Doctor

Some people have accused me of making my dough formulas too complex and difficult to make because I insist upon giving the ingredient amounts in percentages. Actually, they’re given in what is called “baker’s percent”. I must admit, I’m guilty as charged, but before you condemn me, allow me to plead my case for usingMore »

September is National Food Safety Month (With Video)

September is National Food Safety Month (With Video)

Food safety isn’t a sexy subject, but having a comprehensive food safety protocol can make or break your pizzeria. September is National Food Safety Month (NFSM). This year’s theme is “Avoid a Reaction by Taking Action,” focusing on greater awareness of food allergies. Getting everyone in your operation to adhere to strict food safety standardsMore »

Japanese restaurant chain launches pizza/burger hybrid

Japanese restaurant chain launches pizza/burger hybrid

A Japanese fast food chain has launched a new item that will appeal to folks who love both burgers and pizza. Can’t decide between the two? Pizza Little Party Kyoto’s limited-edition Megaburgerpizza costs ?2,580, or about $26.46 US, and can even be delivered. And you probably shouldn’t even look at the calorie count. Check outMore »