In The Kitchen

spinach ravioli

July 1, 2015

Holy Ravioli!

Pillowy stuffed pockets are big movers in pizzerias   Stuffed pasta pillows, known as ravioli, have been filled with either beef or cheese for decades. It was that simple. Now with the Food Network’s popularity, the culinary arts have become such a highlight with more and more home cooks, chef wannabes and other great culinarians… Read More

burrata, fresh mozzarella

July 1, 2015

It’s a Stretch — Fresh Mozzarella

Fresh mozzarella sets your pizzeria apart Scott Gittrich, president of Toppers Pizza, doesn’t mind his work commute. That’s because since 1998, Whitewater, Wisconsin-based Toppers Pizza, which has 70 locations across 11 states, has used a local cheese company as its primary supplier and manufacturer for its mozzarella. Located in Belgium, Wisconsin, the manufacturer receives milk… Read More

mornay sauce, stuffed peppers, green peppers, Italian sausage, bacon, mushrooms, onion, mozzarella

June 22, 2015

Stuff It: Bell Peppers

Stuffed peppers make a great addition to the appetizer or entree menu   Bell peppers have made quite a resurgence on the culinary scene. Thanks to their vibrant colors, sweet flavor, crisp texture and extreme versatility, these healthy veggies are a favorite of cooks and customers alike. Since you already have them in your inventory… Read More

feta, tomato, spinach, pizza

June 15, 2015

Heart Healthy

Appeal to new and current customers with health-conscious options   Health food is not a phrase that typically comes to mind when describing pizza. With gooey cheese, heavy toppings and thick crust, pizza is most often synonymous with indulgence, celebration and yum. But with some tweaks, customers hoping to maintain a healthy diet can have… Read More

strawberry, chicken, salad, mixed greens, balsamic, feta and almonds

June 1, 2015

Trending Recipe: Summer Strawberry Salad

Summer Strawberry Salad   Print Author: Pizza Today Recipe type: salads Ingredients 10 ounces mixed greens ⅓ cup sliced almonds 1 pint strawberries, quartered 3 ounces feta cheese, crumbled 4 ounces balsamic vinegar salt and pepper, to taste Instructions Add the ingredients into a large salad bowl in the order listed. Toss and coat salad… Read More

pizza, dough balls

June 1, 2015

Dough Doctor: Bromance

Q: What’s the difference between bromated and non-bromated flour? A: It seems that not a day goes by that someone doesn’t ask me about changing from a bromated flour to a non-bromated flour. Actually, the change is pretty easy and straight forward: if you are holding your dough for up to three days in the… Read More

May 18, 2015

Ham It Up!

From country to city — ham joins the ranks of pizza ingredient royalty   Pepperoni and sausage may rule the pizza kingdom, but ham is steadily seeking to dethrone the king and queen of pizza royalty. With its army reserve of varieties ––including styles such as country, city, tavern or picnic, to name a few,… Read More

May 11, 2015

The Green Party

Spring is the big start of the year for numerous game-changers for pizza. The early spring enables cold-loving greens like arugula, green garlic, spinach, romaine, ramps, rhubarb, cilantro and sprouts to pop either in farmed fields or on their own in the wild. The warmer weather of late spring brings on the stiffer and hardier… Read More

May 4, 2015

Down the Line

Fast-casual Pizza Kitchens Streamline System Execution In March, generational expert Jason Dorsey, the “Gen-Y Guy,” stood before a packed hall of pizzeria operators during his Keynote Address at International Pizza Expo and proclaimed the value of meal customization for Millennial customers, a base on pace to outspend Baby Boomers by 2017. Fast-casual pizza concepts are… Read More

pretzel, bread stick, recipe, baker's percentage

May 1, 2015

Trending Recipe: Soft Pretzel Breadsticks

Pretzel bread is red hot right now. Serve with either hot mustard or beer cheese for dipping and watch your appetizer sales increase once your customers get a taste of this on-trend menu item. This recipe comes from our very own Dough Doctor, Tom Lehmann. Like nearly all of Tom’s recipes, it is formatted in… 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.