In The Kitchen

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 »

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 »

A Guide to Garlic Knots (HOW-TO VIDEO)

Earlier this week, we asked our Facebook fans: What’s your bestselling, low-cost menu item? Garlic knots was the undisputed winner. At Pizza Today, we sing the praises of buttery garlic knots. Our Man on the Street Scott Weiner loves them too: “I love the punchy aroma of fresh garlic knots in a pizzeria — andMore »

Tony Gemignani talks Parmigiano-Reggiano

Tony Gemignani talks Parmigiano-Reggiano

Not too long ago I was in Parma, Italy, for the Campionato Mondiale della Pizza with a few members of The World Pizza Champions and Pizza Today magazine. While there, we had the pleasure and privilege to take a tour of a dairy that produces Parmigiano-Reggiano. Upon entering I had no idea what went intoMore »

Bear snatches restaurant dumpster (With VIDEO)

Bear snatches restaurant dumpster (With VIDEO)

Watch as a bear in Colorado drags away a half-a-ton dumpster: For many parts of the country, it’s not bears that operators worry about. Raccoons and rodents are the main culprits. In fact, PBS’ Nature aired a film last year called Raccoon Nation, about urban raccoons that have become increasingly craftier at breaking into trashMore »

Pizzeria worker tests positive for Hepatitis A

Pizzeria worker tests positive for Hepatitis A

This is the kind of story that can make anyone feel a bit squeamish. A pizzeria cook in Utah tested positive for Hepatitis A. Customers who visited the restaurant during the hours the employee worked have been asked to notify the local health department. A local television station interviewed the pizzeria owner, giving him aMore »

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 »