Industry News

2011 February: On A Roll

2011 February: On A Roll

Stromboli is a second cousin to pizza and a first cousin to the calzone. Which brings us to this question: how, precisely, does a Stromboli differ from a calzone? Well, in a nutshell, there is not much difference. A stromboli starts with a rectangular shaped pizza dough, while a calzone starts with a circle ofMore »

2012 July: Press Affect on Dough

2012 July: Press Affect on Dough

The way these two forming methods affect the dough and finished crust characteristics is quite significant. The sheeter tends to both put a lot of work/energy into the dough, sometimes even causing the dough to become tough and elastic like during the forming or shaping process. It also tends to de-gas the dough to someMore »

2012 July: Presto Pesto

2012 July: Presto Pesto

The repertoire of Italian sauces is loaded with classics like Alfredo, Bolognese, arrabbiata, marinara, and oil and garlic. The one sauce that stands just as tall and is just as versatile is pesto. I was always of a mind that pesto sauce never got the respect it truly deserves, even when it is used toMore »

2012 August: Fair Trade

2012 August: Fair Trade

Years ago I realized that my employees were one of my most valuable assets, both in my operations and marketing. Although I can be a savvy businessman, I couldn’t execute my strategies without good people behind me. Once I had acquired such a crew I needed to reward them and show my appreciation for theirMore »

2012 August: Sticky Dough

2012 August: Sticky Dough

Question: Is there a good way to fix dough stickiness without drying it out? A sticky dough can indeed create a sticky situation. There are a number of things that can cause the condition, therefore there are a number of solutions to the problems. Some of the more common reasons for sticky dough and theMore »

2012 July: Motor City Magic

2012 July: Motor City Magic

When it comes to pizza, what do three major Midwest cities — Detroit, Chicago and St. Louis –– have in common? They each have a unique and especially delicious style of pizza. While Chicago’s deep-dish and St. Louis’s Provel cheese-topped pizzas need no introduction, what exactly is Detroit-Style pizza? Let me explain in as simpleMore »

2012 August: Pinwheels Chef Jeff

What do you do with all that dough? A delectable option is pinwheels. The filling choices to roll in are abundant. Watch Chef Jeff Freehof, owner of The Garlic Clove in Evans Georgia, show you how to make pinwheels: To view more instructional videos, click here. Want another idea? Try Cheesy Pepperoni Pinwheels. To start:More »

Paradise Adds New National Accounts Manager

Press Release Paradise Adds New National Accounts Manager Louisville, KY – June 20, 2012 – Paradise™ is pleased to announce the addition of Kevin Crooks to the Sales group. In his role, he will be working with key foodservice chain and industrial accounts. Crooks has been in the food business for 28 years, starting whenMore »