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2013 February: All Roads Lead to Vegas

2013 February: All Roads Lead to Vegas

Few people in the pizza industry haven’t heard of International Pizza Expo, the three-day event that brings together vendors, operators and restaurant professionals. The show has changed over the years, and 2013 is no different –– with competitions, cash giveaways, business-boosting seminars and a show floor filled with products, there’s more to see and doMore »

2013 February: Commentary

2013 February: Commentary

There are a lot of things I admire about Tony Gemignani, the World Champion pizza maker from Tony’s Pizza Napoletana in San Francisco. He’s an astute business man and a brilliant marketer, but he remains a true artisan first and foremost. Walk into his pizzeria and you’ll see the phrase “Respect the Craft” on hisMore »

Respecting the Craft: Making dough

2013 January: Respecting the Craft

Q: Do you use the same flour in your starter as in your batch? A: Not necessarily. In some cases I may not use a Caputo starter with a Caputo batch. I might use a Central Milling starter, “Keith’s Best”, and use 20 percent of the starter in my batch. It really all depends onMore »

2013 January: Commentary

2013 January: Commentary

It was always my favorite part of International Pizza Expo — the five minutes I stole away from the crowd and the madness and sat down with my friend Pat Bruno for a reprieve. Being gluttons for punishment, we always started our conversation with our beloved Chicago Cubs. “I’ll never see them win a WorldMore »

Ricotta: The softer side

2013 January: The Softer Side

Ricotta is one of the most versatile cheeses that is so abundantly available and incredibly easy to use. if you’re not taking advantage of ricotta and its many uses, it’s time to give it a serious look. Over the years through the magazine, Pizza Today web site and Pizza expo, I’ve shown more than aMore »