In The Kitchen

Dough Doctor: Get Wet

pour water, into mixer, dough

Does water temperature really matter?   Q: I have heard you speak several times at Pizza Expo and I’ve heard you make reference to the need to control finished dough temperature. How do you know what temperature water to use to get the dough temperature you’re looking for? A: The reason why I reference finishedMore »

Basil — Green is In

Basil

Fresh basil makes the summer rounds in pizzerias The heat is on as we are smack dab in the middle of summer. Although pizza sales are strong all year, you will notice that customers are looking for some fresher alternatives instead of or to accompany your pizza. Since this is the height of basil growingMore »

Dressings: From scratch

Salad, dressing, honey, lemon

It’s summer — peak time for salad sales. Fresh produce is plentiful. Many pizzeria operations are accompanying those wonderful greens with commercial salad dressings. It’s easy and convenient to just order those big-named dressings. But, if you want to hear, “This is the best dressing I’ve ever had!” it’s time to make those dressings inMore »

New Haven-style Pizza — About Apizza

PieceNewHaven

New Haven pizza delights diners near and far Like Chicago and New York, New Haven, Connecticut, boasts its own pizza style. For those operators selling New Haven-style pizza, it’s more than just pie — it’s about preserving a legacy. New Haven apizza (pronounced “ah-beets”) is a Neapolitan-influenced pizza displaying a thin, crisp crust and chewyMore »

How to: Sangria

Sangria

If you’re looking for something to make your beverage menu stand out, try making your own sangria. It’s a fresh, fruity cocktail that is perfect for summer — and if you’ve got a full bar, you’ve probably already got the goods to make it happen. 2 bottles red wine (preferably dry) 1 cup brandy 1/2More »

That’s a Wrap

Sandwich wraps are menu crowd pleasers (With RECIPES)

Operators are faced with the daunting challenge of keeping menu items interesting, yet approachable; filled with tasty ingredients, yet cost-effective. Wraps fulfill this need. Simply put, wraps are a type of sandwich usually made with a soft flatbread, tortilla, lavash or pita rolled around a filling of proteins, veggies and sauce. Diners often view wrapsMore »

Classic Bruschetta

Tomato Basil Bruschetta

Bruschetta is such a popular item coming straight from Italy with so many different ways of preparation that are all relatively easy. Bruschetta is an Italian word that simply refers to toasted or grilled bread that has been rubbed with garlic and drizzled with a little olive oil. Bruschetta is usually served as an appetizer,More »

Keep cool

inside, walkin, cooler, refrigerator, refrigeration

Cleaning and maintenance key to refrigeration care When Rocco DiGrazia planned the layout of his back-of-house operation at Rocco’s Little Chicago Pizza in Tucson, Arizona, there was just no room for a walk-in cooler. Solution: DiGrazia opted to house the walk-in unit behind the restaurant, exposed to the elements of Tucson’s desert climate. “We areMore »

Ingredients: Linked in

The Cassolet, Sausage, Pizza, bacon, cannellini beans, white beans

If sausage is a top seller, why not maximize it?   In 2004, I competed in the Pizza Festiva Competition at the International Pizza Expo in Las Vegas. Needless to say, I didn’t win because Doug Ferriman of Crazy Dough’s in Boston steamrolled over all competitors that year with a killer pesto pizza. I wasMore »

Any way you slice it

Papalino's Pizza, slices

Pizza-by-the-slice operations share secrets behind their success   Sin City is a 24-hour town, so staying open until 2 a.m. is important to Pop Up Pizza located inside the Plaza Hotel in Las Vegas, Nevada. It also enables the pizzeria to serve customers who only want a slice or two as opposed to an entireMore »