Five finger-licking fried apps

Five finger-licking fried apps

Increase ticket averages with “wow” factor fried appetizers. After all, some diners go out for an evening to escape their regular diet and spurge into menu items that tantalize their taste buds. Fried apps fit the bill. Check out Pizza Today’s five fried apps to menu: Fried Lasagna Sticks House made lasagna, coated in anMore »

The world’s largest pizzas are…

The world’s largest pizzas are…

Fox News recently counted down the world’s top five, biggest pizzas that are commercially available. Three U.S. pizzerias made the list. The top five are: 1. Big Mama’s and Papa’s Pizzeria Los Angeles, CA 54-inch x 54-inch 2. Il Colosseo Sydney, Australia 70-inch x 70-inch pizza 3. The Pizza Machine Gallatin, TN 60-inch pizza 4.More »

Five Bold Bacon Pizzas

Five Bold Bacon Pizzas

People love bacon, right? What’s not to love? Let’s give them what they want. Here are five bacon pizza recipes to test in your pizzeria: California BLT A popular sandwich made pizza style with an Alfredo base, bacon, mozzarella and white cheddar cheese, California tomatoes, romaine lettuce, Italian vinaigrette and Parmesan. Click here for theMore »

Dough Doctor Tom Lehmann talks gum line causes and how to prevent it

DOUGH DOCTOR TOM LEHMANN TAKES A LOOK AT WHAT CAUSES A GUM LINE AND HOW TO PREVENT IT

What causes a gum line just below the sauce? A: They don’t call it the “dreaded gum line” for nothing. A gum line can be caused by a number of different things, and some of them are inter-related, but the “kicker” is that it won’t go away until you address the causative factor. This isMore »

Chef Jeffrey Freehof Shares Five Summer Salads

CHEF JEFFREY FREEHOF SHARES FIVE SUMMER SALADS

I find it almost comical how salad sales spike at the beginning of the year, which derives from people’s New Year’s resolutions and then again in the spring time as people start realizing what they are going to look like in their bathing suits this summer. Of course salad sales sustain throughout the summer, butMore »

Chicago deep-dish is for tourists?

Deep Dish, Chicago style

Chicago Weekly recently reported that a debate has stirred on the south side over which is better — thin or deep dish? One south side chef has even referred to the Chicago deep-dish as a pizza for tourists. In actuality, Chicago stakes claim to three styles: CHICAGO THICK Essentially a casserole of delicious ingredients, Chicago-styleMore »

Louisville trucking company cited for keeping food at 77 F

delivery

Louisville, Kentucky TV station WAVE3 has reported that a local truck company has been found transporting food by semi at 77 degrees, double the maximum temperature required of 41 degrees. It has become such an issue that Indiana State Police has stepped up its efforts to pull over food-carrying semis to check for temperature compliance.More »

Ask Big Dave: Dave’s favorite pizza sauce and dough recipes

2013 May: Ask Big Dave

Q: What kind of pizza sauce, cheese, etc. did you use when you owned your business? penis growth guide A: I’m often asked about the products I served at Big Dave’s Pizza. As you might already have guessed, I often had my own way of doing things. I believe you have to stand out. Here’sMore »

Cheese Encounters

2013 May: Cheese Encounters

I have been involved in a complicated relationship for 14 years. My partner is fickle, moody, unstable and inconsistent, but I can’t get rid of her. Because of her voracious greed, she takes all my money, squanders it and I never see it again. Unfortunately, my customers adore her and cannot get enough of her,More »

Dough Doctor: Dough mixing and pizza ovens

2013 May: Dough Doctor

Q: How do I know when my pizza dough is properly mixed? A: Most pizza doughs as we know them are under mixed in regard to full gluten development. The only real exception is commercially made frozen pizza dough which is almost universally mixed to full gluten development. For the retail operator, though, a doughMore »