In The Kitchen

heart-shaped pizza

February 9, 2015

Trending Recipe: Valentine’s Day Pizza

How To: Heart-shaped Pizza If you’re sitting there wondering how to create a heart-shaped pizza, it’s easier than you think. We used butcher paper folded in half and cut a large heart. We then traced the heart onto a pizza box and cut it out. After rolling out our dough, we simply placed the box… Read More

Butternut Squash and Gorgonzola Pizza

February 2, 2015

Say Cheese!

Pizzerias move beyond mozzarella serving modern cheese pizza instead The saying may go, “don’t fix what isn’t broke,” but operators would be remiss to ignore the vast variety of non-traditional cheeses that are readily available. From smoky Gouda and creamy goat cheese to salty feta and pungent bleu, there’s no shortage of artisanal cheeses to… Read More

keylime_banana tiramisu

February 1, 2015

Run Around ’Su — Tiramisu Recipes

These non-traditional tiramisu recipes are anything but typical “Pick me up!” Sure, that’s what your kids said when they were small, but it’s also the literal translation of tiramisu, because it gives you a “pick me up” from the coffee that is sweetened and soaked into the sponge cake or ladyfingers. This smooth and creamy… Read More

french brulee, martini, cocktail, craft cocktail

January 12, 2015

Trending Recipe: French Brûlée Martini

This toasty martini is served warm. It’s perfect for cold-weather months and includes seasonal items you don’t need to store year ’round.   French Brûlée Martini Courtesy of BoomBozz Pizza and Taphouse, Louisville, Kentucky 2 ounces top-shelf vodka ¼ ounce Chambord 4 ounces hot water 2 tablespoons hot cocoa mix 2 marshmallows White chocolate syrup… Read More

bourbon barbecue sauce Howto4

January 5, 2015

Trending Recipe: Smoky Bourbon Barbecue Sauce

Bourbon is white hot right now and can be found as flavoring in everything from bacon to candy. Pizza Today is located right in the heart of bourbon country, so we gave this smoky bourbon barbecue sauce a go — and it was finger lickin’ good! Smoky Bourbon Barbecue Sauce 1 white onion, minced 10… Read More

ranalli's Bruschetta, appetizer

January 1, 2015

Bar Bites

Developing a bar, happy hour or late-night menu will only increase food and beverage sales   Whether you have a full bar or sell a small selection of beer and wine, designing a series of appetizers, small plates or specialty menu items appealing to those who imbibe will only increase food and beverage sales. Think… Read More

Tony Gemignani headshot

January 1, 2015

Respecting the Craft: Grandma

Tony G. explores the rising national popularity of this Long Island staple — Grandma-style pizza   Nearly 15 years ago I tried a grandma pizza near Bari, Italy. Ironically, it was in a pizzeria named Big Apple Pizza. I was with George Giove at his family’s pizzeria. George and his family had moved from Staten… Read More

December 16, 2014

Blending Cheese

Mix it up with your cheese. The flavor profile of each cheese commonly found in pizzerias can be put together to create unique combinations. Try these combinations (in a 50-50 mix unless otherwise noted): • Mozzarella and provolone • Mozzarella and fontina • Fresh mozzarella and Parmesan • Mozzarella, fontina, Asiago, Parmesan (basic four-cheese blend,… Read More

Breakfast Pizza, bacon, egg

December 15, 2014

Stand Out

Creating a signature dish takes thought, preparation   13 years ago, one radio broadcast changed the way I do business forever. I was still trying to eke out a profit from a menu with 28 toppings. I had a great volume deal and several specials that included discounted pizza with breadsticks, soda, cheese breads and… Read More

Blueberry and Apple Bread Pudding

December 1, 2014

Trending Recipe: Blueberry and Apple Bread Pudding — How to

Baby, it’s cold outside! Why not heat up your menu with an easy scratch-made dessert that has lots of potential variations? This bread pudding can be made ahead and kept for several days. HOW TO: Blueberry and Apple Bread Pudding 2 cups whole milk 4 large eggs, lightly beaten ¾ cup sugar 3 tablespoons unsalted… 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.