In The Kitchen

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

MattsPie

May 1, 2016

Pizza Trends: The Big Dance

International Pizza Challenge competitors bring new flavors to industry’s forefront The eyes of the industry turn to Las Vegas every year for a glimpse into the future of pizza. Gadgets, gizmos, techniques and insight fill the International Pizza Expo show floor and seminar rooms, but the tastiest action happens at the culinary competitions of the… Read More

grandma, slice, pie, pizza, house of pizza and calzone, brooklyn, new york,

May 1, 2016

Grandma Pie: Say Hello to Grandma

When I was a kid living in New Jersey I would ride my bike to my favorite pizzeria — Joe’s Pizza (super original on the name) — after school and order a slice to ruin my dinner. One day I saw a thick slice of square pizza and asked Joe, “What’s that?” He said, “It’s… Read More

herb dough

April 1, 2016

Pizza Dough: Branching Out

Can a new dough net you new customer loyalty? The Belgian purity rules as they pertain to beer are very simple: all beer must be made with only water, hops and barley. With that said, there are a million ways to make different-tasting beers under those stringent standards. And, today, the beer brewing community has… Read More

Tom Lehmann
Dough Expert

April 1, 2016

Dough Doctor: Man vs. Machine

The Dough Doctor sounds off on opening a dough skin and using air impingement ovens Q: Can I get the same chewiness and crispness from a machine rolled dough as from a hand-toss forming procedure? A: If the intent is to fully open the dough by machine to form the pizza skin without any changes… Read More

mac and cheese and red potato salad

April 1, 2016

On the Side

Don’t overlook the power of the side dish with your sandwiches The pride we take in the quality ingredients we use in our dishes, as well as the variety we offer, is unprecedented. The industry is ever changing and the focus of what our patrons look for is widening. It’s like a great IMAX theater… Read More

goat cheese pizza

April 1, 2016

Trending Recipe: The Billy Goat Strut

These ingredients are found year ‘round for this goat cheese pizza. The slightly sweet and acidic onions are a great complement to the tangy goat cheese. Try yellow tomatoes in the summer. Trending Recipe: The Billy Goat Strut   Print Author: Pizza Today Recipe type: pizza Ingredients 14-ounce dough ball ¼ cup caramelized onions (sautéed… 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.