Dough Doctor: Pre-packaged dough measurements, cooler storage


Q: We want to use pre-weighed “goodie bags” for our ingredients that would include the yeast, but I’ve read that it is not recommended that yeast and salt or sugar be allowed to come into direct contact with each other. How do they do this commercially? A: Goodie bags are an excellent way to manageMore »

Jalapeños: We got the Heat


Jalapeños are the preferred pizza pepper Americans love pizza, and they love peppers. You’d be hard pressed to find a pizzeria without hot peppers somewhere on their menu. In the infancy of gourmet pizza, ham, pineapple and jalapeños was about as out-of-the-box as most pizzeria operators dared to step. Today, you’ll find them across theMore »

Commentary: A Tale of Two Errors

Jeremy White
Pizza Today

Recently I experienced two service snafus that were equally disappointing. While there were two different restaurants involved, two different servers, two different problems and two different ways of addressing the issues, only one ultimately got it right. The other one dropped the ball. Read through the situations below, then ask yourself how your team wouldMore »

Eco-friendly Packaging: All Boxed Up


The environment is right for eco-friendly pizza boxes As Gary and Erin Fleming prepared to open Virgil’s Plate in 2012, they scoured vendor’s guides looking for the right pizza box to house their artisan, square-sliced pies. The husband-and-wife team wanted a visual package that would be as distinctive as their pizza, but one that wouldMore »

Destinations: Kansas City, MO


A look at pizzerias in Kansas City, Missouri Providence Pizzeria Co. Opened in 2014 by brothers Luke and Aaron Salvatoret, the suburban Kansas City pizzeria has a well-designed, modern and open restaurant. Its interior highlights a showpiece, imported French brick oven, accompanied by a deck oven. The two ovens give Providence the versatility to offerMore »