In The Kitchen

ipcfinals

March 22, 2015

Pizza Today’s Guide to the International Pizza Challenge Divisions

The competitor field is locked for the 2015 International Pizza Challenge, a culinary competition designed to pit pizzaiolos against their fellow pizza makers to determine the world’s best pizza maker, at Pizza Expo in Las Vegas this week. While you await the announcement of who will be crowned Pizza Maker of the Year later this… Read More

trending pizza ingredients corn sweet onion wing sauce

March 16, 2015

What’s Hot? Pizzeria Trends for 2015

  Pizza industry experts weigh in on modern pizzeria trends   If you’re like many pizzeria operators, you might find yourself stuck in the pepperoni rut. Sure, the ingredient is the industry’s top seller, but how do you get your customers interested in more than just a traditional pizza? There’s a fine line between enticing… Read More

Pepperoncini Poppers stuffed with feta, cream cheese, mozzarella and wrapped in prosciutto

March 1, 2015

Pepperoncini: Mild Yet Wild

So-called Tuscan peppers pack a flavorful punch Pepperoncini come packing just a little heat and are used widely in Italian and Greek cuisine and accompany every pizza that Papa John’s and others serve to their patrons. Pepperoncini hail from Europe originally –– specifically, Italy and Greece have deep ties to this chili. They go by… Read More

Tony Gemignani headshot

March 1, 2015

Respecting the Craft: Daily Bread

I took a group of pizzeria operators to Central Milling in Petaluma, California, recently and we worked with Nicky and Keith Giusto. These guys are rock stars in the bread world. Nicky formulated several recipes for breads using different flours, pre-ferments and techniques. Pizzeria operators tend to think that making fresh bread is impossible in… Read More

Rigatoni with Fresh Tomatoes and Arugula pasta recipe

March 1, 2015

Trending Recipe: Rigatoni with Fresh Tomatoes, Arugula

This Rigatoni with Fresh Tomatoes and Arugula pasta is the easiest recipe to make, and it’s deceptively delicious. You’ve probably got all the ingredients on hand. We love the tart vinegar and the earthy arugula. Give it a try! Rigatoni with Fresh Tomatoes and Arugula   Print Author: Pizza Today Recipe type: Pasta Ingredients ¾… Read More

March 1, 2015

Five Sandwich-inspired Pizzas

Look to popular regional sandwiches for pizza inspiration   Sandwiches and pizzas share the holy trinity of dough, cheese and sauce. So why not draw inspiration from some of the country’s most beloved sandwiches for your next pizza special? Look to your local region’s sandwiches. What sells well in your area? Mike Rutledge, director of… Read More

warm chocolate cakes with fresh fruit dessert

March 1, 2015

Decadent Desserts

Tempt your customers with sweet dessert offerings Desserts can be a tough sell in a pizzeria. After a customer has filling breadsticks, pizza and beer or soda, there’s often no room left for a sweet treat. Perhaps that’s why lemon sorbet or melt-in-your mouth gelato are appealing options to Italians. But the fact remains, nonetheless,… Read More

oversized pizza

March 1, 2015

Go Big — Extra Large Pizzas

Oversized pies become a big hit   From supersized value meals and Big Gulps to 31-ounce coffees and oversized SUVs, everything these days seems bigger. Does bigger mean better? According to pizzeria operators when it comes to pizza –– the answer is yes. When Momo’s Pizza and Brew Pub in Tallahassee, Florida, began selling 30-inch… Read More

Lemon Ginger Shrimp

February 23, 2015

Makeline Marinades

Yes, you can — and should — make your own marinades The art of transforming meats, vegetables and fish is as age-old as food itself. Marinating is the use of acids, salts, enzymatic liquids, spices, oils and herbs to not only tenderize meats and kill any harmful bacteria lingering on the surface of foods but… Read More

chef table

February 17, 2015

Get Busy

Don’t overlook restaurant kitchen design for maximum efficiency We all know that location, location, location is oh-so-important to our business success. By now we’ve come to understand the basics to restaurant success and that is, besides location, great food and great customer service at a good value. I want to take this time to break… 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.