Departments

The Dough Doctor examines ovens’ effects on dough

2012 May: Dough Doctor

An interesting question came across my desk asking how the physical attributes of an artisan pizza would be affected by baking the same pizza in different types of ovens. Let’s take a look and see how a New York-style thin-crust pizza might vary when baked in the different types of ovens. Since this is aMore »

Il Pizzaiolo: Paesanos, Sacramento, CA

2012 May: Il Pizzaiolo: Paesanos

There is an ever-present theme that weaves its way through Sacramento, California-based Paesanos’ 16-year-old operation: evolution, revolution even. Co-owner Mark Scribner and Director of Operations Dana Scarpulla showcased its original Midtown location during a recent Pizza Today visit to talk about Paesanos’ concept and its growth. When the first Paesanos opened in the trendy MidtownMore »

2012 May: Garden Fresh

2012 May: Garden Fresh

Artisan pizza is booming right now thanks to an influx of upscale ingredients that are more readily available than ever before. One of the latest trends which I believe is here to stay is to “buy local” in areas that we can, especially when it comes to local farming. The community –– your customer baseMore »

2012 May: Big Splash

2012 May: Big Splash

If you sell pizza, you’re a craftsman. Just as a painter, writer, architect or designer creates so, too, do you. It is your craftsmanship –– the long hours of perfecting your recipes so that your artisan pizza comes out of the oven perfect –– on which you have built a reputation and a business. AndMore »

2012 May: Ask Big Dave

2012 May: Ask Big Dave

I want to stop living in my business, but I don’t have a manager I can count on. I go on vacation for a few days, and I have hell to pay when I get back. I know I’m not the only one in this boat. How do I get out of it? Dominic MaggioreMore »

2012 May: Beyond Red

2012 May: Beyond Red pasta with Gorgonzola Cream sauce

At the dawn of the pizza age, tomato sauce –– or crushed plum tomatoes –– was what a customer would expect to find on the pie that was put before them. Over time, though, it was simply a matter of trying out new ideas. The fact remains that red sauce and tomatoes are never goingMore »

2012 May: My Turn

2012 May: My Turn

It was a busy night and we were running at a 55-minute pizza delivery time. I just put four large pizzas on the rail of my conveyor oven and pulled the ticket from the make line that would eventually accompany the four boxes on to the customer who ordered them. As I looked at theMore »

2012 May: SHOWTIME

2012 May: SHOWTIME

For Brixx, a southeastern-U.S.-based chain of brick-oven restaurants, having a performance kitchen was just a natural extension of the restaurant’s branding strategy. “Making the pizza in the brick oven is all part of the show,” says Eric Horsley, Brixx managing partner and lead design strategist. “Guests are fascinated by the inner workings, and it’s justMore »

2012 May: Conversation

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2012 May: Conversation

We feel that it is invaluable for both of us to be chefs first and owners second. We feed off of each other’s ideas. And with us working side by side with our staff, it ensures quality and instills a very strong work ethic. We only expect our staff to work as hard as weMore »

Il Pizzaiolo: Pizza Rock, Sacramento, CA

2012 May: Il Pizzaiolo: Pizza Rock

Metal flames shooting from its artistic sign in front hint at what is in store for customers who visit Pizza Rock in Sacramento, California. Once inside, a real PeterBilt semi truck crashes through a wall hovering over its bar with a DJ booth spinning loud, lively music inside the truck’s cab. Balancing the wall oppositeMore »