In The Kitchen

September 26, 2012

Deep Dish Pizza

If you’re in Chicago and “the moon hits your eye like a big pizza pie,” you can bet that most of the time that pizza is of the deep-dish persuasion. What is this pizza called Chicago deep-dish, and what makes it so different from other pizzas? In the truest sense, deep-dish pizza (pizza-in-the-pan is the alternate… Read More

September 26, 2012

Classic Pizza Margherita

Recently I dropped in on a wine and cheese festival in Wisconsin. Several cheese producers were exhibiting their wares, so (naturally) I did some sampling, and chatted a bit with those manning the booths. I asked about a particular pizza cheese that is becoming quite popular in restaurants that are doing classic pizzas in the… Read More

September 26, 2012

Linguine with White Clam Sauce

We’ve all seen those menus in restaurants –– Thai, Vietnamese, Chinese, Japanese — where the heat level of certain dishes is marked by a small chile symbol. Usually, one chile is mild, two chiles means hot and three chiles, well, have a pitcher of milk handy to douse the fire. What in the devil’s name is… Read More

September 26, 2012

Pulled Pork Pizza

Ever since the first BBQ Chicken pizza hit the scene in the 1980’s, consumers have gone stir crazy over it. Since then barbecue sauce has gone from an oddity to a regular on pizzeria menus. It makes a fantastic pizza base and provides regular customers with a nice alternative when they need a break from… Read More

September 26, 2012

Stromboli

Stromboli: One of the Aeolian Islands in the Tyrrhenian Sea off the coast of Italy, also the location of one of the most active volcanoes on Earth. Stromboli: The 1950s movie starring Ingrid Bergman. Stromboli: Rolled pizza. Stromboli is in the family of rolled or folded pizzas. Calzone and panzarotti are part of that family… Read More

September 26, 2012

Cheddar & Barbecue Chicken Stuffed Pizza

What’s the deal with stuffed crust pizza anyway? Should you or shouldn’t you consider adding it to your list of pizza choices? If you are already offering stuffed crust, how is it selling? What about the added food cost with a stuffed crust pizza, considering all the extra cheese (or other ingredients) required? What about… Read More

September 26, 2012

Pesto Pizza

The repertoire of Italian sauces is loaded with classics like Alfredo, Bolognese, arrabbiata, marinara, and oil and garlic. The one sauce that stands just as tall and is just as versatile is pesto. I was always of a mind that pesto sauce never got the respect it truly deserves, even when it is used to… Read More

September 26, 2012

Meat Lovers Pizza

Nobody had to twist my arm to write this column. I am a meat lover from way back, a protein proponent without equal. When I was, oh, about 16 years old, I didn’t have any Italian sausage in the house, so I opened a can of Spam, cut the whole thing into cubes and put… Read More

September 26, 2012

Prosciutto and Melon

I suppose it would be ridiculous of me to say that the two most important ingredients in that delicious antipasti called prosciutto and melon are actually the prosciutto and melon! It’s not that ridiculous, actually, because it really does matter as to the kind of prosciutto and the kind of melon you use. While there… Read More

September 26, 2012

Tortellini

Say hello to the family of “little cakes” better known as tortelli, tortellini, and tortelloni. Tortelli looks like a stretched out ravioli (a specialty of Parma, Italy). Tortellini is a small ring-shaped pasta that is filled with meat or cheese (usually), and is a specialty of Bologna and Modena in Italy. (As an aside, cappelletti, or… 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.