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2009 July: Five Questions

2009 July: Five Questions

Matthew Ptasienski owns and operates Windy City Pizzeria in Louisville, Kentucky. Located in an ailing part of the River City, about halfway between the University of Louisville and historic Churchill Downs, Windy City, as its name implies, offers its customers a taste of Chicago. PT: You’re pretty much a one-man-show here, right? MP: Pretty much.More »

2009 June: Give Me My Wings

2009 June: Give Me My Wings

What is it about wings? They have become so popular that I wouldn’t be surprised if some scientist is at work trying to figure out how to come up with a chicken that has four wings. It’s no surprise people love them — they’re fun, fast and qualify as finger food. But not all wingsMore »

2013 March: First Ever Pizza Today Tablet Cookbook

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2013 March: First Ever Pizza Today Tablet Cookbook

BIG NEWS! We have launched our first ever tablet cookbook, and you can download it NOW from the iTunes store! Made and shot entirely in the Pizza Today test kitchen and studio, this cookbook features amazing recipes that are surefire winners. Check it out!! https://itunes.apple.com/us/app/recipes-of-the-year/id602798224?mt=8

2009 June: Ask Chef Jeff

2009 June: Ask Chef Jeff

Q: The pre-cooked chicken breast that I use for salads and sandwiches is a great quality — but it’s expensive. What are the alternatives? A: You can spend upwards of $4 a pound on pre-cooked chicken, and in many applications it is well worth it. If you have enough refrigeration or freezer space to handleMore »

2013 March: Inbox

2013 March: Inbox

REMEMBERING PAT BRUNO Page 3 [in the January issue] is a great tribute to Mr. Bruno. I never met the man but always enjoyed his passion for pizza and the industry. Kudos to you for not forgetting and remembering a pizza legend. By the way, I think you should think about making an annual PasqualeMore »

2009 May: Did You Know?

2009 May: Did You Know?

Americans spend approximately $1.55 billion a day dining out.” 58 percent of respondents to a recent PizzaToday.com operator survey say pizza accounts for 70 percent, or more, of their food sales. 91 percent of restaurants in the U.S. have fewer than 50 employees, according to the National Restaurant Association. New Mexico has 346 pizzerias. TheMore »

2009 May: Dough Doctor

2009 May: Dough Doctor

I hold a special place in my heart for bubbles and blisters on pizza crusts — because this was the first problem I ever worked on. To prevent them, what you need to concentrate on are dough temperature and fermentation time. In studies that we have conducted, we found that fresh dough exhibited the mostMore »

2009 May: Five Questions

2009 May: Five Questions

Russell J. Weiner is Chief Marketing Officer for Domino’s Pizza. Formerly Pepsi’s Vice President of Marketing, Colas, Weiner has been named one of Brandweek’s Top 10 Marketers of the Next Generation. Domino’s has 5,047 U.S.-based stores and 3,726 international locations. The company’s growth in recent years has come overseas, while domestic stores have struggled. PT:More »

2009 May: Il Pizzaiolo: Pizza Perfect

2009 May: Il Pizzaiolo: Pizza Perfect

Brothers Amir and Ali Arab have been in the pizza business a long time. Though they didn’t exactly enter the circle of pizzeria owners by choice, they couldn’t imagine any other career these days. When the Arabs graduated from college in the 1970s, tensions between America and their native Iran were high. As was discrimination.More »

2009 May: Location, Location, Location

2009 May: Location, Location, Location

Thinking of expanding to another location? Now, more than ever, intelligent site selection is essential — who can afford a hit or miss approach in this economy? Some larger operations, like Marcos Pizza, use site selection software. With 170 locations, this chain, headquartered in Toledo, is poised to open hundreds of additional restaurants. Their software,More »