In The Kitchen

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

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

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

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.