Industry News

2012 August: PIE FIVE PIZZA CO. INTRODUCES HATCH CHILE PIE

THE COLONY, Texas (August 28, 2012) – Pie Five Pizza Co. presents its new Hatch Chile Pie, proving that fancy restaurants aren’t the only ones allowed to serve this seasonal favorite. It’s a little sweet, a little spicy, and loaded with Southwestern flavor. True to its name, the Hatch Chile Pie features loads of greenMore »

2012 August: Hormel Foods Announces Retirement

AUSTIN, Minn. (August 22, 2012) — Hormel Foods Corporate (NYSE: HRL) has announced the retirement of Bill Burke, Jr., president of Burke Marketing Corp. (Nevada, Iowa). “Bill has played an integral role in building Burke Marketing Corp. into the industry leader it is today. His passion and never-ending desire to serve our customers have beenMore »

2012 August: Kingy’s wins award for best ribs

CANAL WINCHESTER, Ohio-The community voted and Kingy’s took home the prize for the second year in a row. Vendors from Central Ohio came together to compete for the best ribs at the Downtown Canal Winchester Blues and Ribfest this past weekend. Kingy’s Pizza Pub, located at 7470 Hill Road North, won 1st in People’s ChoiceMore »

Bread sticks Dough

I am a firm believer of keeping things as simple as possible. For this reason, I like to use my regular pizza dough for making breadsticks whenever possible. You can divide your pizza dough into small, 2-4 ounce pieces, form them into balls, and allow them to rest on a bench top for about 10More »

Deep-Dish Pizza Dough

I’m a newcomer to the pizza business. I’ve been experimenting making a deep-dish pizza in addition to my regular thin crust pizza. The thin crust pizza comes out really well, but the deep-dish pizza is always too tough and chewy. What’s going on? The term “pizza flour” became synonymous with a strong, high protein flourMore »

Dough for Grilled Pizza

I want to try my hand at grilled pizzas. I know the dough has to be extremely cracker-thin to do so, but I don’t know how to get my dough that thin without tearing it. To achieve a very thin dough characteristic, without the dough tearing during shaping, start off with a high-protein pizza flour.More »

Dessert Pizza Dough

How do I make a sweet tasting dough for a dessert pizza? You can modify your regular pizza dough for use in making a dessert pizza with the following changes: _    Replace the olive oil or vegetable oil in the formula with butter, or table grade margarine, at a level of 8 percent of theMore »

2012 August: BURKE CORPORATION ADDS NATIONAL ACCOUNTS SALES MANAGER

NEVADA, Iowa—Burke Corporation, leader in fully cooked meat toppings and ingredients, announced that Michael Dougherty has been hired as National Accounts Sales Manager. Dougherty’s primary role will be to oversee Burke’s national accounts as well as manage other customers who operate on a national level. “Mike’s contribution to Burke will be integral for continuing customerMore »