Research & Development: An In-house Approach

cutting brussel sprouts, kitchen prep

When I decided to open my first pizzeria, I knew exactly what style of pizza I wanted to make: Roman style — the thin, crispy crust with a small gum line and just enough sponge for the guest to taste the flavor of the crust but not have it overwhelm the sauce or toppings. SoundsMore »

Whole Grain Dough Done Right

wheat crust margherita pizza

There has been a continued interest in developing more foods containing whole grains over the past several years. Part of that interest stems from the fact that whole grains are now a part of every school-age child’s life, so children are becoming more accepting of products made from whole grains. Another significant factor in theMore »

The Magic of Marsala

Photo by Josh Keown

You would never guess that just three basic ingredients lay the foundation for a high-end classic Old World dish. But that’s exactly the case of chicken or veal Marsala, which relies on cutlets, wine and mushrooms. In it’s simplest incarnation, a Marsala entrée consists of chicken or veal cutlets that are coated in flour, sautéedMore »

Perfect Pasta Prep

Rigatoni al Filo di Fumo

Many of you have contemplated adding pasta to your menu but may still be reluctant. Well it’s time to cast your worries aside. I’ve written about pasta in the past and have even lead demos at International Pizza Expo. My goal now is to bring you through the most important part of making it happenMore »

Mathematician comes up with perfect pizza formula

pizza math formula

Dr. Eugenia Cheng, a mathematician from the University of Sheffield in the U.K., says she’s come up with a formula for a perfectly portioned pizza. She was asked to study pizza ratios by British chain PizzaExpress. According to the Daily Mail, Cheng calculated that the average bite taken from an 11-inch pizza has 10 percentMore »

Chorizo takes your pizza menu to the next level

Chorizo Meatball Pizza Photo by Josh Keown

Chorizo is one famous sausage with many forms and variations around the globe. In the States, it has been often overlooked as one of the most flexible and flavorful toppings to grace a pizza. This Spanish sausage –– with its unique ruby color and slightly acidic, smoky-garlic flavor profile, what the large sausage corporations areMore »

Dough Doctor Tom Lehmann calculates party-sized pizza

Tom Lehmann

Q: We are planning to offer a party size pizza that will be baked on an 18-inch x 26-inch sheet pan. What is the best way to figure out how much dough and toppings we will need to use? A: The best way to calculate dough, sauce and cheese amounts for any size and pizzaMore »

Dough Doctor Tom Lehmann explores Chicago thick and thin crust pizzas

chicago style thick crust pizza

Chicago is perhaps best known for its deep-dish pizza, that ooey, gooey, cheesy, saucy concoction served in round pans (read on for more on creating this type of crust). But a rise in what is known as Chicago thin-crust is gaining popularity. This cracker-like pizza is less about the toppings and more about the dough.More »

Tony Gemignani talks prosciutto

prosciutto drying

The best prosciutto on the market is not necessarily prosciutto di Parma, although it is one of the top ranked. It comes down to personal preference. The attention to detail, care and tradition that goes into making prosciutto di Parma are just some of the reasons why it is considered above the rest. On myMore »