In The Kitchen

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

April 27, 2015

Go Greek

Operators rush to add Mediterranean flavors and ingredients to their menus   Want to update your menu? One great resource is looking back at the classics –– Greek classics, that is. From sundried tomatoes and artichoke hearts to feta and olives, Greek ingredients add subtle or bold flavor punches on pizza, in pastas, wraps and… Read More

pickle chips, fried pickles

April 13, 2015

Trending Recipe: Pickle Chips

Lost River Pickle Chips   Print Recipe courtesy of Keith Coffman, Lost River Pizza Company, Bowling Green, Kentucky Author: Pizza Today Ingredients 1 gallon Franks Red Hot 1 pound of butter 1 tablespoon of garlic powder 1 tablespoon of onion powder 2 ounces of honey Instructions Combine all ingredients in a heavy-bottom saucepot and simmer… Read More

April 6, 2015

The Big Boost

Increase your bottom line with inexpensive ideas   When it comes to increasing check totals, pizzerias have it tough. Pizza is filling by itself, and many customers don’t consider anything beyond pizza and breadsticks. I want to share some fast and easy menu boosters that bring in some extra dough without breaking the bank when… Read More

April 1, 2015

Dough Doctor: Tough Sell

Q: What’s causing your crust to be too chewy? A: There are a number of factors that can contribute to a tough and chewy crust characteristic. For example, use of a flour that is overly strong (high in protein content) for the dough management procedure being used can result in an excessively tough and chewy… Read More

April 1, 2015

No Butts About It

Cheaper cuts of beef can rock as hard as expensive protein   Beef is a popular menu item in most every restaurant. In fact, some steakhouses may have nine to 12 different cuts of beef on their menus while most pizzerias have only the usual ground beef crumbles. This is probably because most operators, like… Read More

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

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.