Departments

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 »

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 »

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 »

2012 August: Million Dollar Independents

2012 August: Million Dollar Independents

It’s the independent’s dream: $1 million-plus in sales out of one high-performing unit. What does it take to get to this lofty status? Attendees at the pre-show Monday programming during International Pizza Expo 2013 will get their answers straight from the source—or sources, in this case—when our million-dollar men sit down for a panel discussion.More »

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 »

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 »

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 »

2012 August: Fryer Performance

2012 August: Fryer Performance

To get the best possible performance out of your fryer, follow these guidelines: • Use clean oil at all times. • Bring oil to the proper temperature (350 F). If the temperature is too low the food will absorb too much oil. If it’s too high, you’ll burn your product too easily. • Food shouldMore »