2016 Menu Trends — So Hot!

Hot Peppers    
William Manzo, owner 
Federal Hill Pizza Company / Warren, Rhode Island   
Why you like it:  “There are endless options, with an amazing array of different styles and flavor profiles from around the world.” 
How you’re using it: “I’m using hot peppers though out my entire menu, from infusing my proteins and oils to sautéing with vegetables. The best is dusting a specialty pizza with a blend of cocoa chocolate and ghost chilies!”

These modern ingredients bring versatility, sophistication to menus I work with a lot of unusual ingredients in the Pizza Today test kitchen –– from quail eggs we had to source off season from a tiny Asian market to ground lamb for meatballs. Today’s pizzeria owners recognize consumers’ ever-expanding palates, and that requires refreshing one’s menuMore »

Research and Development Done Right

pizza, prep, ingredients, makeline

For independent pizzerias, adding a new menu item should be a thoughtful decision For Jason McGovern, owner of Denver Deep Dish, a three-year-old pizzeria based in Denver’s Highlands neighborhood, putting the effort and investment into launching a new menu item comes down to a very simple question: Will it help us capture more customers? However,More »

Dough Doctor: Adding a thick-crust pizza

Tom Lehmann
Dough Expert

They say that variety is the spice of life, and it is no different with pizza. While your customers may love your present offering, they might also be interested in something a little different from your mainstream pizza. It’s easy to change the toppings to make a different presentation, but it’s still just your regularMore »

Trending Recipe: Caramelized Butternut Squash Pizza

butternut squash pizza, fall pizza

Trending Recipe: Caramelized Butternut Squash Pizza   Print Author: Pizza Today Ingredients 14-ounce dough ball 1 tablespoon extra virgin olive oil 3 tablespoons pesto ¾ cup caramelized butternut squash (recipe follows) 2 ounces of goat cheese, crumbled 6 slices of bacon, cooked soft and rough chopped Grated Parmagiano-Reggiano, as garnish Instructions Preheat the oven toMore »