In The Kitchen

Honey Goat Cheese & Tomato Sub

July 1, 2016

Trending Recipe: Honey Goat Cheese & Tomato Sub

We love goat cheese, but honeyed versions add a taste of sweetness that you just can’t replicate with a simple drizzle of the golden goodness. Here, we’ve paired vine-ripened yellow tomatoes, arugula, honey goat cheese, roasted garlic cloves and sliced sweet picanté peppers for an amazing summer sandwich. Without meat, this is a great vegetarian… Read More

fig pizza

July 1, 2016

Pizza Trends: How Sweet It Is

Sweet and savory pairings tempt customers and balance your menu When I was a kid, my pizza palate was rather unrefined. In fact, pepperoni was really the only topping I liked. I can still remember the first time I saw someone order a pizza with ham and pineapple on it. I was completely grossed out…. Read More

walkin inventory management

June 1, 2016

Taking Count

Inventory management often overlooked by pizzeria operators Taking inventory –– it’s one of the most dreaded tasks in the restaurant business, but it has to be done. From fresh produce to canned goods and plastic ware, every product you purchase has to be tracked. In an industry with thin margins and stiff competition, poor inventory… Read More

summer pizza

June 1, 2016

Spring into Summer

Summer ingredients make perfect LTO menu offerings Summer brings the sun, fun and relaxation of life to my small town. It also harkens the advent of barbequing, home cooking and my customers vacationing away from town. When I first opened, this meant fewer sales, less cash flow and less profitability … until I did something… Read More

sauced pizza dough

June 1, 2016

Sauce Boss

After you open the can, make the pizza sauce your own I’ve always looked at pizza like music. Each menu is a new album, the pizzas are the songs and the ingredients are the members of the band. In that scenario the beat of the drummer is the crust, the lead guitar is the cheese… Read More

hand toss pizza dough

June 1, 2016

Dough Doctor: Hand vs. Pan

The Dough Doctor talks stuffed-crust pizza, pan rising Q: What’s the difference between hand-tossed dough versus pan-risen dough? A: This is a really interesting question that was directed at me recently. Dough that has been hand-tossed/stretched has much of the gas created during fermentation still entrapped within the dough structure. This results in a desirable… Read More

super food kale salad

June 1, 2016

Trending Recipe: Super Kale Salad

Kale has increasingly become a favorite ingredient in just about every dining establishement — from fast casual to fine dining. This easy summer salad has several “super food” ingredients that gives your customers confidence in healthy choices. Top with sliced grilled chicken or salmon for added protein. Trending Recipe: Super Kale Salad   Print Author:… Read More

whole-wheat pizza

May 1, 2016

Low-Sodium: A Grain of Salt

Attract more customers by offering lower-sodium options Americans’ love for pizza is nothing to joke about…but neither is their high sodium intake. Over 75 percent of sodium in U.S. diets comes from restaurant, packaged and processed foods, with pizza a top contributor. Additionally, the Centers for Disease Control and Prevention (CDC) reports that nearly nine… Read More

Curry Shrimp Pizza

May 1, 2016

Trending Recipe: Curry Shrimp Pizza

Are you looking for an easy way to add an upscale pizza to your menu? Give this spicy shrimp pizza a try. You’ve probably got most of the ingredients on hand already. Curry Shrimp Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 12-ounce dough ball ¼ cup crushed tomatoes 8 ounces raw shrimp… Read More

fast casual pizza oven

May 1, 2016

Dough Doctor: Fast-Casual Dough

The Dough Doctor takes a look at quick-baking dough I have been getting a number of requests over the past year on how to make pizzas for fast-casual concepts. First, we need to understand the concept, which is based on both the visual aspects of hand-made pizza combined with the fast service many of our… 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.