In The Kitchen

Dough Doctor: Cut it out

Slicing pizza borriello brothers

What slicing tool is best for your operation? Q: I’m putting together an equipment list for a pizzeria that I plan to open soon and I’m trying to decide between using a pizza wheel or a rocker knife to cut my pizzas. Are there any advantages or disadvantages to using one over the other? A:More »

Respecting the Craft: Pizza Romana

Tony Gemignani headshot

One of my favorite styles of pizza is pizza Romana. Some people can get confused because, like New York-style, there are sub-categories. For example, there’s Pizza in Teglia (pizza in the pan), Pizza al Taglio (pizza by the slice), Pizza a Etro (pizza by the meter), Pizza Focaccia and Pizza in Pala (pizza on woodMore »

No weigh? No way!

weighing ingredients, scale, dough

If you aren’t weighing ingredients, you are throwing money away   Anything worth doing is worth doing correctly, right? Your pizza is no exception. Your goal with every pizza should be two-fold: Make a profitable pizza. Make a consistent pizza. Anything less than that means you are cheating your customers as well as yourself. DoMore »

Primo Pasta

primavera, pasta, vegetables

Get those garden-fresh veggies into a versatile primavera sauce   It’s summer, and that means a bounty of fresh vegetables are at every corner farm stand and are at their best price through your vendors. Some say there is a primavera phenomenon going on and I say it’s simply that time of year where produceMore »

Big Dave Ostrander talks dough consistency

Pizza Industry Expert Big Dave Ostrander talks dough consistency

Q: Dave, I make my dough fresh every day. Some days it’s perfect and others it’s either too soft or too firm. Since I hand stretch, this is a big deal. What am I doing wrong? Tony S. via e-mail A: Hey Tony! Early on, I also suffered from this dough problem. Back in theMore »

Yeast performance

Tom Lehmann

Which yeast provides the best crust flavor?   Q: Between instant dry yeast (IDY), active dry yeast (ADY) and compressed yeast (CY), which one provides the best flavor to the crust and why? A: This question has come up many times over the years. Back in the early 1980s I did a comprehensive study onMore »

Trending Recipe: Caramel Apple Pizza How To

caramel apple pizza

Caramel Apple Pizza 1 fresh or par-baked pizza crust (12-inch) 8 ounces softened cream cheese whipped with 1 egg 1⁄4 cup prepared caramel topping 2⁄3 peanuts, finely chopped 1 cup apple topping (recipe to follow) Preheat pizza oven to 425 F. Spread cream cheese base on pizza crust and drizzle caramel topping over cream cheeseMore »

The Crying Game

chipotle onion jam pizza

Onions provide myriad of flavors, options The most underrated and underused topping in every pizzeria is the onion. I feel very comfortable saying this because the flavor potential of this glorious root can be a bold, tear-jerking shout or a sublime succulent whisper. The onion is what the lead-off shortstop is to baseball: it showsMore »

Fresh Tomatoes — Selection, Preparation & Recipes

PIZZA EXPERT JOHN GUTEKANST OFFERS TIPS ON FRESH TOMATOES -- SELECTION, PREPARATION & RECIPES

My first lessons in the art of tomato fanaticism came from an Italian chef and restaurateur named Bimbo. He looked like a tall George Clooney and I was just 14 years old when he hired me to wash dishes at his restaurant in Palatine, Illinois. Because of my work ethic, the cooks called me “Weasel”More »

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 »