In The Kitchen

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

April 1, 2016

Respecting the Craft: We’re not in Naples

Location makes all the difference when it comes to Neapolitan dough recipe I had a student come and ask me for a Neapolitan dough recipe and I told him I had several. I explained that it really depends on where you are making it, what conditions you are in and what flour you are using…. Read More

pizza slices with different sauces

March 14, 2016

A Little Saucy

Non-traditional sauces offer some flavor surprises Perhaps the greatest benefit to owning a pizzeria is the ability to create specialty pizzas that offer your diners something beyond red sauce and pepperoni or sausage. There are a certain number of folks who won’t stray beyond the tried and true, but offering daily or weekly specials with… Read More

burrata appetizer

March 1, 2016

Burrata: Smooth as Silk

Burrata’s soft exterior and creamy interior gives an upscale authority to modern menus Produced in the United States and Italy, Burrata is a cow’s milk cheese with a unique and unrivaled texture. It is made by dipping fresh curd into hot whey, then stretching and kneading to reach a soft, pliable state. It is then… Read More

mushroom varieties

March 1, 2016

Mush Boom

Operators embrace mushrooms’ availability year ’round In 1975, I was a young dishwasher at a Swenson’s ice cream restaurant in Chicago. One day, Kevin, our abusive 20 year-old “head cook,” called me to the grill to see something cool. I complied, hoping he would hook me up with free food. “Check this out, dish dork,”… Read More

Nashville Hot Chicken Pizza with creamy coleslaw

March 1, 2016

Trending Recipe: Nashville Hot Chicken Pizza

Hot chicken — that spicy, breaded goodness now found in just about every city — has become increasingly popular. We took some from Royals Hot Chicken right here in Louisville, Kentucky, and crafted a pizza that will be a showstopper on any menu. Nashville Hot Chicken Pizza Trending Recipe: Nashville Hot Chicken Pizza   Print… Read More

BakedPasta

March 1, 2016

Oven Lovin’

Baked pastas perfect in-house and for catering We are in a segment of the foodservice industry that is specialized. Each operator truly refines their craft and what they offer to attract the best client base hoping for a rapid rate of return. It’s interesting to think back to my very first business I opened in… Read More

stromboli

February 22, 2016

Stromboli: Something Old, Something New

Stromboli has been around for six decades, yet it’s still a fresh new way to excite customers Stromboli is an under-appreciated pizzeria menu item. Here’s why: you can take it on the go and it can be stuffed with practically anything you have in your kitchen. You can have as much variety with it as… Read More

Tom Lehmann
Dough Expert

February 1, 2016

Dough Doctor: On the Rise

The Dough Doctor breaks down yeast types and adding malt to dough Q: Is there any one type of yeast that is better to use when making pizza than another? A: In one word, no. With that said, it all depends upon what you have available to you and what you are comfortable using. The… Read More

portioning sausage on pizza at prep table

February 1, 2016

Portion Control: Size Matters

Proper portioning extends beyond pizza Are you measuring up to your food cost goals? Profitability is just one factor in the key to success. Profits are how we keep going and growing in a multitude of ways. Don’t be fooled by focusing on maximum profit as the best way to run your business, because that… Read More

cinnamon butter knots dessert

February 1, 2016

Trending Recipe: Cinnamon Butter Knots

How to make Cinnamon Butter Knots In the test kitchen, I’m tasked with cutting dough balls to a smaller size for photos. That leaves a lot of extra scrap dough. If this is the case at your pizzeria, you should be using it across your menu. We like to tie the dough into small knots,… 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.