Creative grains can make your dough stand out

Creative grains can make your dough stand out

At 4:30 pm on August 15th, 2009, I made the best business decision I’d made since opening my pizzeria ten years earlier. I changed my dough. I had been in business for more than nine years. That steamy day, I cruised up and down the undulating hills and steep ravines of Southeastern Ohio heading toMore »

Dough equipment delivers heightened efficiencies in the kitchen

Dough equipment delivers heightened efficiencies in the kitchen

Darren Lister has his eyes on growth. Already with 12 Hideaway Pizza locations spread about Oklahoma, Lister and his partners are looking to build two new units each year, eventually expanding beyond their Oklahoma homeland into neighboring states. That can be a costly venture, especially as each Hideaway location produces its own dough and subsequently,More »

Going Gluten Free — Logistics of tapping the wheat-free market

Going Gluten Free -- Logistics of tapping the wheat-free market

Expanding with gluten-free offerings was an obvious choice for Southeast-based Brixx Wood Fired Pizza. The 21-store chain sold nearly 60,000 gluten-free pizzas in 2012 alone, doubling the previous year’s sales. “At the very beginning, we realized that offering gluten-free dough was going to open up new business,” says Executive Chef Richard Shinault. “It’s absolutely drivenMore »

Dough Doctor Tom Lehmann takes on common causes of a gum line

Dough Doctor Tom Lehmann takes on common causes of a gum line

In last months’ Dough Doctor article we began discussing the causes for the development of the “dreaded” gum line. This month, we take a look further. Check out some common causes and how to remedy the problem: Failure to cross stack the boxes of dough as they are placed into the cooler. Cross stacking theMore »

Yelp to clean up restaurant industry?

Yelp to clean up restaurant industry?

Health scores are now available on Yelp. Earlier this year, The City of San Francisco partnered with Yelp to provide restaurant health inspection data. New York City is next, with dozens more to follow. Restaurant health inspection information is readily available to the public through local government Web sites and local media. Publishing health scoresMore »

Pizza Today Recipe Challenge for National Pizza Month

Pizza Today Recipe Challenge for National Pizza Month

Last summer, we received dozens of recipe submissions for our first challenge celebrating National Pizza Month in October. From the recipes submitted, our staff chose five to be recreated and photographed in the acclaimed Pizza Today test kitchen by our managing editor and food stylist, Mandy D. This year, we’re doing it again! We’re lookingMore »

Pizza parlor alerts customers of stolen credit card receipts

Pizza parlor alerts customers of stolen credit card receipts

Burglars stole four days of credit card receipts, cash and a pizza delivery car from a Forks, Washington, pizzeria. Its operators and the local police department took to its local newspaper to urge customers to notify their banks if they made purchases during that time. For the full story, click here. Be sure to checkMore »