Our Experts

Respecting the Craft: Food competitions

2013 May: Respecting The Craft

Q: Why compete in food competitions at International Pizza Expo or anywhere else? A: As an owner everything is done to my specifications and wants. It is rare that I am tested and that I am out of my element. There really isn’t anyone to tell me that I am wrong or that my recipeMore »

Man On The Street: NY slice / artisan pizza battle

2013 May: Man On The Street

The streets of New York are in the midst of an epic battle. In one corner, the classic slice weighs in with its thin-yet-yielding crust topped with tomato sauce and low moisture mozzarella cheese. In the opposite corner waits a smaller, more delicate pizza baked in a showpiece oven and topped with hand-crushed tomatoes underMore »

Ask Big Dave: Employee morale

Photo by Josh Keown

Q: I have a large group meet here on Thursdays, and they spend a lot of money. My staff gets bummed when they come because it’s frantic for a few hours. What gives? A: One of my customer service counter people turned to the kitchen and announced that four carloads and a tour bus justMore »

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 »

Move Over, Main Stream

2013 April: Move Over, Main Stream

As the Pizza Today crew travels the country and interacts with operators at events like International Pizza Expo, there is one trend that shakes the core of traditional advertising. In lieu of radio, television and newspaper spots, many independent operators are gravitating towards innovative solutions that bring pizzerias closer to their patrons and potential customers.More »

2009 September: This Too Shall Pass

2009 September: This Too Shall Pass

I have been asked to summarize many of my beliefs and words of wisdom as if this were my last shot to speak to you. I have had the great honor to intercommunicate with our wondrous industry for the past 15 years. It has been quite a ride, and I would not have traded itMore »

Dough Doctor: How does gluten affect dough?

2009 August: Dough Doctor

Gluten is the one thing that holds our dough together. Without it, the dough would be a pasty mix of ingredients, lacking the capability of being shaped, hand-tossed or slapped. Contrary to what a bag of fl our might say, flour does not contain any gluten. Instead, it contains specific wheat proteins which, when agitatedMore »

Ask Chef Jeff

2009 August: Ask Chef Jeff

Q: With so many new restaurants opening around me and the economy being what it is, I’m getting scared watching sales drop. What can I do to keep my name out there without going broke? A: It’s time to turn your advertising inside out! Here’s what I want you to try: take a month orMore »

The Dough Doctor talks calzones

2009 July: Dough Doctor

From time to time I get requests from readers asking for a dough formula suitable for making calzones. The truth of the matter is that while you can use a specific dough formula for making calzones, your regular pizza dough will work just fine in this application. Let’s start by looking at a dedicated calzoneMore »