In The Kitchen

gourmet mac and cheese

April 1, 2017

Spiral Out

Rotini presents perfect pasta opportunities Rotini pasta might just be the world’s perfect pasta. Its corkscrew shape beautifully allows whatever sauce it’s tossed in to grab hold and nestle between the spirals. This pasta shape allows for the maximum amount of marinara, cheese sauce, Alfredo or cold dressing for optimal flavor. Since weather is warming… Read More

pizza makeline

March 1, 2017

Product Perplexity

Handle a product change with finesse Something’s different about this slice.” Your customer just zeroed in on your change in dough, cheese or sauce. Maybe you changed because your distributor went bankrupt. Or maybe you want to switch to fresh, organic ingredients to keep up with trends, but what do you do now? Address the… Read More

red velvet cookie pizza

March 1, 2017

Sweet Sell

Dessert pizzas take finesse to make, market Desserts are a hard sell for pizzerias, where that extra slice most customers don’t want but just can’t say no to can mean a sweet finish won’t be added to the check total. But when made right, advertised well and priced nicely, some dessert offerings can be a… Read More

Roberta's Pizza, Brooklyn, New York

March 1, 2017

Pizza Styles: Neapolitan vs. NEOpolitan

Pizza with similar names just isn’t the same When pizza first became popular in the United States, it had already changed dramatically from its original southern Italian expression. Newly arrived immigrants couldn’t afford wood to fuel their ovens, so they switched to coal as a cheaper solution. Flour was too bulky to import and cheese… Read More

pepperoni pizza

March 1, 2017

Pep Talk

Pepperoni is America’s top pizza ingredient This is a true pepperoni story. One night, six years ago, I received a call from an older customer saying that we made her pizza incorrectly. “You screwed it up! I ordered a plain pizza, and this doesn’t have pepperoni.” “I’m sorry, ma’am,” I said pulling the phone back… Read More

Butternut Squash and Guanciale Pizza

February 1, 2017

Turn the Other Cheek

Guanciale offers a time bomb of flavor I have many farmer friends who raise pigs in rural Ohio. Over the years, they’ve turned me on to some great “off cuts” that most people don’t see like liver, trotters and neck. One of the most delicious cuts I get from these hogs is the cheek. This… Read More

Spicy Sausage Pizza

February 1, 2017

Pork Project

Savory, sweet Italian sausage is a menu master for the ages There’s no two ways about it: Italian sausage is an undisputed menu rock star. Prized for its flavor and versatility, the uses for it in a pizzeria setting are abundant. When it comes right down to it, sausage is perhaps at its best on… Read More

Eggplant Parmesan

February 1, 2017

Eggplant: Purple Passion

Eggplant Parmesan is hit with both diners and the bottom line, so use the classic dish for inspiration A few friends of mine recently gave me the same answers when I asked them which of their menu dishes were the most profitable. Among the favorites? Eggplant Parmesan. If you’re going beyond pizza with your lineup… Read More

February 1, 2017

Knead to Know with John Arena: Understanding Ingredients

The key to better dough is to understand what you’re working with Truly memorable dough that produces a crust with just the right amount of crunch and an open, complex crumb structure is the Holy Grail for most pizza makers. I rarely meet a pizzaiolo who doesn’t think they make the best dough in the… Read More

roman pizza slice

January 1, 2017

Mascarpone Madness

Versatile cheese worth a look when pushing your menu If there is one cheese that I adore, it’s mascarpone. Not because of its high butterfat or its traditional use as a sweet dessert cheese, but because it is a brilliant mixing cheese for any pizzeria and can be infused with many different flavor profiles like… 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.