Departments

Ravioli: Get stuffed

2011 November: GET STUFFED

Cheese-filled ravioli is an Italian staple that we’ve seen on menus for decades. Over the last several years we’ve seen these delightful stuffed pasta pillows get a delectable makeover. As we culinary folks have come to look at stretched pizza dough as an empty canvas where almost anything goes, we have realized the same isMore »

2011 November: Dough Doctor

2011 November: Dough Doctor

Q: In looking at different methods of dough management, some call for allowing the dough balls to rest at room temperature for an hour or more, while others say to take the dough directly to the cooler without any room temperature rest period. Does it really make a difference? A: Yes, it does make aMore »

2011 November: Online & On Track

Call up the Web site owned by Vito’s Pizza and Beer in York, Pennsylvania, (www.vitospizzaandbeer.com) and immerse yourself in the ambiance of a family-owned, honest- to-goodness, Italian-American restaurant. You can almost hear “mangia!” just by staring at the photos –– from the historically-restored 60-year-old wall murals, to the familiarity of cozily-lined bar stools ––– signifyingMore »

2011 November: JUDGING A BOOK BY ITS COVER

2011 November: JUDGING A BOOK BY ITS COVER

You’re sitting down for dinner when you realize you haven’t washed your hands in hours. You go to the restroom, wash your hands and reach for a paper towel. But there are none –– and no hand-dryer either. Now you’ve got that icky wet-hand feeling, and a few doubts about the place you’ve chosen forMore »

2011 November: Ask Big Dave

2011 November: Ask Big Dave

Dave, I need to trim costs considerably in just about every facet of my business. Where do I start? I can’t afford to cut quality of my product, I know, but I can’t afford not to make cuts everywhere else. Peter White San Diego, California Peter, I feel your pain. And I’m glad you knowMore »

2011 October: WHEN PIGS FLY

2011 October: WHEN PIGS FLY

Pork is media’s darling right now, and operators across the country are happily placing swine in the spotlight. Pork belly. Pork shoulder. Lardo. Speck. Prosciutto. Pancetta. And bacon … always bacon. Pizza is no stranger to pork, showing unadulterated love to salty ham, crisp bacon and meaty sausage. But a brave, new porcine world begsMore »

2011 October: Ask Big Dave

2011 October: Ask Big Dave

Amir F. Detroit, Michigan A few years ago I would have said that it was a novelty that we wouldn’t be talking about by now. I didn’t understand it. Boy, was I wrong. Once I started to get requests to assist new and old locations that wanted to get into the Neapolitan game, I knewMore »

2011 October: Dough Doctor

2011 October: Dough Doctor

Our mixer finally crashed and we got a 40-quart vertical cutter mixer (VCM) to replace it. How does this mixer compare against our old 80-quart mixer? A: The first thing to know about the VCM is that it has a much higher mixing speed. The two-speed models mix at 1750 RPM at low speed andMore »

WITHOUT A HITCH

2011 October: WITHOUT A HITCH

Imagine this scenario: You’ve just launched a series of four pesto-inspired pizzas. To promote your new menu items, you gear up for a one-day promotional event, practically giving away the pizzas.642-541 You’ve advertised the heck out of the promo and even received local media coverage. But are you ready to handle the big day? ExecutingMore »

2011 September: SOCIAL HOUR

2011 September: SOCIAL HOUR

When Facebook was first introduced, the site was the online version of the Wild West, devoted primarily for collegiate use and of little consequence to a young suburban mother like myself. Fast forward a couple of years, and just about everyone I know –– including my in-laws, my 83-year-old great aunt and my friend’s dogMore »