Industry News

Well Mixed Dough

The easiest way to judge if a dough has been sufficiently mixed is by appearance. A properly mixed dough should have a smooth, satiny appearance. Mixing beyond what is required to give it this appearance is just extra wear and tear on your mixer. If the dough is under mixed, the result can be excessiveMore »

2012 August: Food Costs Killing You?

2012 August: Food Costs Killing You?

Is your bottom line being adversely affected by food costs? If so, Big Dave Ostrander has this to say: “After I realized that I was leaving tens of thousands of profit dollars unaccounted for, I studied and achieved the perfect food cost month in and month out.  The biggest breakthroughs I discovered were: Placing in-line portionMore »

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 »