In The Kitchen

round pizza pan

January 1, 2016

The Dough Doctor talks pizza pans and mixers

It’ll All Pan Out Q: I’m beginning to put my business plan together for opening a pizzeria sometime next year and I have a question regarding which pans and screens you would recommend using. A: When it comes to pans you have options of steel or aluminum. My preference tends to lean more towards the… Read More

Serrano Ham Pizza with goat cheese and caramelized peaches

January 1, 2016

Use these artisan ingredients over more traditional pizza toppings

Looking to upgrade your menu in a meaningful way? Look no further. I think that every independent restaurateur is an artisan. Some of us stick to artistic traditionalism, while others veer off into new combinations, tastes and methods. While true food artisanship lies in the eyes of the beholder, balancing the realities of restaurant ownership… Read More

December 1, 2015

2016 Menu Trends — So Hot!

These modern ingredients bring versatility, sophistication to menus I work with a lot of unusual ingredients in the Pizza Today test kitchen –– from quail eggs we had to source off season from a tiny Asian market to ground lamb for meatballs. Today’s pizzeria owners recognize consumers’ ever-expanding palates, and that requires refreshing one’s menu… Read More

Chocolate, Hazelnut, Pudding Cake, Gianduia

December 1, 2015

Chocolate Hazelnut Pudding Cake (Gianduia)

This original recipe was created by the late Pat Bruno Jr., a Pizza Today columnist for many years. We chose to recreate it in his honor for this special issue. It’s worth its weight on your menu and had our staff savoring every morsel. Chocolate Hazelnut Pudding Cake (Gianduia)   Print Author: Pizza Today Recipe… Read More

pizza, prep, ingredients, makeline

December 1, 2015

Research and Development Done Right

For independent pizzerias, adding a new menu item should be a thoughtful decision For Jason McGovern, owner of Denver Deep Dish, a three-year-old pizzeria based in Denver’s Highlands neighborhood, putting the effort and investment into launching a new menu item comes down to a very simple question: Will it help us capture more customers? However,… Read More

December 1, 2015

Dough Doctor: Adding a thick-crust pizza

They say that variety is the spice of life, and it is no different with pizza. While your customers may love your present offering, they might also be interested in something a little different from your mainstream pizza. It’s easy to change the toppings to make a different presentation, but it’s still just your regular… Read More

butternut squash pizza, fall pizza

November 1, 2015

Trending Recipe: Caramelized Butternut Squash Pizza

Trending Recipe: Caramelized Butternut Squash Pizza   Print Author: Pizza Today Ingredients 14-ounce dough ball 1 tablespoon extra virgin olive oil 3 tablespoons pesto ¾ cup caramelized butternut squash (recipe follows) 2 ounces of goat cheese, crumbled 6 slices of bacon, cooked soft and rough chopped Grated Parmagiano-Reggiano, as garnish Instructions Preheat the oven to… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

November 1, 2015

Respecting the Craft: Sauce Boss

Give this delectable BBQ sauce a try Last month I discussed my hesitation to add a BBQ Chicken pizza to the menu in my San Francisco restaurant. But I finally put my own twist on one and threw caution to the wind. Now, I want to help you step yours up a bit. How? Well,… Read More

November 1, 2015

Not Your Mama’s Meatballs

Got meatballs? These recipes  step outside the box   I don’t know about you, but there is just one word — whether spoken in hushed tones or over the din of a crowded restaurant — that brings out all the passion, respect and dignity from the bottom of my dark soul. This word sends electrical… Read More

November 1, 2015

Dough Doctor: Mixer capacity, presses

Q: I have a 50-quart capacity spiral mixer. Can I mix a dough based on only 25 pounds of flour with my mixer? A: I did a rather extensive study on spiral design mixers a number of years ago for a major manufacturer. What we found was that spiral design mixers are capable of mixing… 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.