In The Kitchen

September 7, 2012

Achieve a Crispy Crust

For some of us achieving a crispy crust pizza is like chasing down that legendary Golden Fleece, but it really doesn’t have to be such a massive undertaking. Below are some tips to get you on your way. Tip No. 1: The protein content of the flour can influence the potential crispiness of the finished… Read More

September 7, 2012

Dough Snapback

Did you ever feel like you were in a “tug of war” with your pizza dough? You form or stretch it out to 12 inches in diameter and before you can say “Mozzarella cheese”, then it magically assumes the rather unwanted shape of a 10-inch pizza skin. Now you enter into the game of stretching… Read More

September 7, 2012

Dough Proofing

If your thick crust doesn’t have a light texture, you likely are not proofing the dough properly. Proofing is the act of allowing the dough to rise after it has been formed. This is the final processing step before baking. During proofing, dough is aerated, which leavens it and creates a thicker, more tender and… Read More

September 7, 2012

Gummy Pizza

Gummy pizzas can be caused by a number of things. One, the pizza may not be thoroughly baked. If the oven temperature is too high, the outer portion of the crust can be nice and brown, but the center has not been fully baked. In these cases, the crust is generally said to be more… Read More

September 7, 2012

Dough Doctor: Why Proof

Q: I am new to the pizza industry and I have read about “proofing” dough. Would you explain what this is and why it’s done. A: Proofing, or rising, is done primarily to allow the dough to achieve a greater height, or lightness than it would if it were taken directly to the oven without… Read More

September 6, 2012

Herb Infused Dough

Herb Infused Dough When making a flavored crust, is there a rule of thumb for how much dried herbs to add to the dough? When adding either onion or garlic to the dough, you must be careful not to add too much. Both onion and garlic have a significant dough softening effect. So, keep the… Read More

September 6, 2012

Stuffed Crust

Dough Uses Stuff It! Find new sales with stuffed crust pizza Pasquale “Pat” Bruno How much do we know about stuffed crust pizza? I know that the idea of stuffing, say, cheese into a crust is not new. In fact, as I recall, a family in New York actually took out a patent on a… Read More

September 6, 2012

Calzone Dough

Dough Uses Calzone Do I need to use a different dough for making my calzones? Tom Lehmann No, not really. Most pizza doughs will make a perfectly good calzone. But, there are some modifications to a pizza dough that will make it an even better choice for use in making calzones. Increase the fat content… Read More

September 6, 2012

Gluten Free Dough

There is a malady called Celiac Disease and persons suffering from this disease have a very low tolerance to wheat proteins. This is not to be confused with persons having an allergic reaction to wheat proteins. In this latter case, even the most minute exposure to wheat proteins can result in a potentially life threatening… Read More

September 6, 2012

Calzones

Calzones Calzones are easy — if you don’t have them, you’re missing out From time to time I get requests from readers asking for a dough formula suitable for making calzones. The truth of the matter is that while you can use a specific dough formula for making calzones, your regular pizza dough will work… 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.