In The Kitchen

Butternut Squash and Guanciale Pizza

February 1, 2017

Turn the Other Cheek

Guanciale offers a time bomb of flavor I have many farmer friends who raise pigs in rural Ohio. Over the years, they’ve turned me on to some great “off cuts” that most people don’t see like liver, trotters and neck. One of the most delicious cuts I get from these hogs is the cheek. This… Read More

Spicy Sausage Pizza

February 1, 2017

Pork Project

Savory, sweet Italian sausage is a menu master for the ages There’s no two ways about it: Italian sausage is an undisputed menu rock star. Prized for its flavor and versatility, the uses for it in a pizzeria setting are abundant. When it comes right down to it, sausage is perhaps at its best on… Read More

Eggplant Parmesan

February 1, 2017

Eggplant: Purple Passion

Eggplant Parmesan is hit with both diners and the bottom line, so use the classic dish for inspiration A few friends of mine recently gave me the same answers when I asked them which of their menu dishes were the most profitable. Among the favorites? Eggplant Parmesan. If you’re going beyond pizza with your lineup… Read More

February 1, 2017

Knead to Know with John Arena: Understanding Ingredients

The key to better dough is to understand what you’re working with Truly memorable dough that produces a crust with just the right amount of crunch and an open, complex crumb structure is the Holy Grail for most pizza makers. I rarely meet a pizzaiolo who doesn’t think they make the best dough in the… Read More

roman pizza slice

January 1, 2017

Mascarpone Madness

Versatile cheese worth a look when pushing your menu If there is one cheese that I adore, it’s mascarpone. Not because of its high butterfat or its traditional use as a sweet dessert cheese, but because it is a brilliant mixing cheese for any pizzeria and can be infused with many different flavor profiles like… Read More

pasta puttanesca

January 1, 2017

Put on the Puttanesca

Classic sauce gets its due Puttanesca sauce is a robust concoction comprised of (but not limited to) tomatoes, capers, onions, olives, garlic, anchovies, herbs and olive oil. It lends itself to many Mediterranean dishes and has been said to originate in Naples, Italy. While rustic and unrefined in its ingredients and presentation, puttanesca is rich… Read More

goat cheese pizza

November 4, 2016

Totes Ma ‘Goats’

Goat Cheese — a favorite among specialty cheeses Goat cheese has made the transition from upscale to mainstream. In 2014, the UK even experienced a goat cheese shortage. And demand in the U.S. has continued to soar. Today, you’ll find goat cheese across pizzeria menus, from appetizers and pizzas to salads and desserts. Made from… Read More

November 1, 2016

Dough Doctor: Loaded Questions

The dough doctor dishes on dough loading and oil absorption   Q: What is dough loading? A: Dough loading is really just another way of saying “X” amount of dough per square inch of surface area. We calculate the dough loading by dividing the weight of a dough ball used to make a specific size… Read More

November 1, 2016

Beauty and the Beef

A few tips and tricks to convert ground beef pizza topping into a marketable hit When I was 16 years old, I worked as a dishwasher at the White House Tavern in Palatine, Illinois. This bar had a small kitchen that served huge cheeseburgers made by a grouchy Hungarian chef. Every day I would show… Read More

October 1, 2016

Dough Doctor: Full-Court Press

Here’s how to get a dough press to work for you We bought a dough press but we have not been able to get our dough to press out well, as it keeps shrinking back after pressing. A:  There are a number of things that need to be addressed when formulating a dough that will… Read More

Modern Pizza Trends Blend Old-World Style with New-Age Tips and Tricks

As it was first created in Italy, every pizza dough formula consists of flour, salt, yeast and water. Yet modern operators are finding ways to incorporate new flavors and styles into a very old technique. Thin-crust pizza still remains an American favorite, but the country’s many regions have brought to life their own styles. These are more than just pizza trends. Americans are fiercely loyal to their particular favorite pizza styles, from Deep Dish, Grandma and Old Forge to California, Detroit and New Haven. Everyone’s got a favorite –– and Pizza Today examines them all!

 

 

Today’s Restaurant Kitchens Feature More Than Traditional Toppings

Finding a point of differentiation is key when it comes to creating a menu. The pizza industry’s top ingredients include pepperoni, sausage, mushrooms, green pepper and onion, and every pizzeria offers some version of these toppings. Today, however, the pizza makeline is ever changing and diners are just as likely to find roasted garlic, sun-dried tomatoes, truffle oil and shrimp alongside their classic favorites. And the flavor doesn’t stop on top. Modern pizzaioli have found ways to implement flavor in their pizza dough formula as well. Ingredients like beer, spelt, whole wheat and molasses can give an operator a leg up on their competition and create a one-of-a-kind flavor profile that diners won’t find anywhere else.