# The Magic of Marsala

You would never guess that just three basic ingredients lay the foundation for a high-end classic Old World dish. But that’s exactly the case of chicken or veal Marsala, which relies on cutlets, wine and mushrooms. In it’s simplest incarnation, a Marsala entrée consists of chicken or veal cutlets that are coated in flour, sautéed

# Perfect Pasta Prep

Many of you have contemplated adding pasta to your menu but may still be reluctant. Well it’s time to cast your worries aside. I’ve written about pasta in the past and have even lead demos at International Pizza Expo. My goal now is to bring you through the most important part of making it happen

# Chef Jeff visits the Pizza Today test kitchen

Chef Jeff Freehof, a Pizza Today writer and speaker at International Pizza Expo, visited the Pizza Today test kitchen for a photo shoot. Freehof owns The Garlic Clove Italian Eatery in Evans, Georgia.

# Mathematician comes up with perfect pizza formula

Dr. Eugenia Cheng, a mathematician from the University of Sheffield in the U.K., says she’s come up with a formula for a perfectly portioned pizza. She was asked to study pizza ratios by British chain PizzaExpress. According to the Daily Mail, Cheng calculated that the average bite taken from an 11-inch pizza has 10 percent

Chorizo is one famous sausage with many forms and variations around the globe. In the States, it has been often overlooked as one of the most flexible and flavorful toppings to grace a pizza. This Spanish sausage –– with its unique ruby color and slightly acidic, smoky-garlic flavor profile, what the large sausage corporations are

# Dough Doctor Tom Lehmann calculates party-sized pizza

Q: We are planning to offer a party size pizza that will be baked on an 18-inch x 26-inch sheet pan. What is the best way to figure out how much dough and toppings we will need to use? A: The best way to calculate dough, sauce and cheese amounts for any size and pizza

# Tony Gemignani talks prosciutto

The best prosciutto on the market is not necessarily prosciutto di Parma, although it is one of the top ranked. It comes down to personal preference. The attention to detail, care and tradition that goes into making prosciutto di Parma are just some of the reasons why it is considered above the rest. On my

# Man on the Street Scott Wiener talks unique desserts

I’m bored. Desserts at pizzerias have become as predictable as an episode of “Looney Tunes” and I’m getting tired of the antics of gelato and cannoli. Things don’t have to be like this and I have proof! Here are a few unique desserts that have blown my mind within the past few years. Vanilla Soft

# Fall favorite squash: great for autumn pizza menus

Squashed dreams is not quite what it sounds like. It’s October, and that means the winter squash are plentiful and without a doubt something you should be taking advantage of. All kinds of gourds, big and small, are in abundance and ready for your creativity. I’ve always loved butternut squash, but let’s not forget about

# Transform any pizza with smoke meats and cheese

Smoking foods has been around forever. There are very few natural manipulations that humans have used to influence the taste and texture of food while preserving it at the same time. The salted and smoked meats that ancient humans preserved enabled them to pack up large quantities of protein and travel to better places. Nowadays,