In The Kitchen

HealthyPasta

September 1, 2015

Whole and Healthy

Fresh ingredients, special options becoming more important among health-conscious customers The low- and no-fat fads have come and gone, and even carb-conscious customers aren’t worrying so much when they walk through the doors of their local pizza joints. Consumers may be wary of giant-sized portions and calorie-bomb ingredient lists, but few foods or nutrients are… Read More

fullpielavarocks

September 1, 2015

Taters gonna tate

Potatoes on pizza? Yes, please Potatoes on pizza are gaining popularity in a lot of America’s pizzerias. Yes, this lowly tuber may seem an unlikely companion to pizza. But once your customers experience its broad flavor and textural horizons it can become a real crowd favorite and a real food cost hero in your menu… Read More

brussels sprouts and bacon pizza

September 1, 2015

Trending Recipe: The Bacon & Brussels

Trending Recipe: The Bacon & Brussels   Print Author: Pizza Today Ingredients 1 pizza dough 4 Brussels sprouts, roasted and quartered 4 slices of bacon, cooked and chopped 6-8 sundried tomatoes, julienned ¼ cup shredded Gouda ¼ cup shredded mozzarella ¼ cup red onion, sliced Tomato Alfredo (a mix of your signature red and Alfredo… Read More

pizzas in rack, slice rack

September 1, 2015

Dough Doctor: Pizza Crust Characteristics

Want a chewy or crispy pizza crust? The one thing that we all have in common is that we are trying to achieve specific characteristics in our finished pizza crust. Some are trying to achieve a soft and foldable crust, while others are looking for a crust that is firm and crispy. Then there are… Read More

Pizza Dip, appetizer, pizza

August 1, 2015

Trending Recipe: Pizza Dip

If you’ve been on social media lately, you’ve probably noticed a viral video making a pizza dip. We decided to try our hand at making one ourselves. Pizza Dip   Print Author: Mandy Detwiler Recipe type: Appetizer Ingredients 6 ounces cream cheese, softened ½ cup sour cream ⅛ teaspoon garlic powder ½ cup pizza sauce… Read More

pesto

August 1, 2015

Pesto Perfection

Simple sauce has multitude of uses, twists Pesto is a sauce whose origin comes from northern Italy and is traditionally made up of fresh basil, garlic, salt, olive oil, Parmesan and pine nuts. The ingredients get blended together except for the pine nuts, which get added at the end so they are recognizable. Pesto is… Read More

fresh tomatoes, summer tomatoes, heirloom tomatoes

August 1, 2015

Ripe for the Pickin’ (Fresh Tomatoes)

Choose the right fresh tomatoes in your seasonal offerings People are passionate about fresh tomatoes. Communities across the country — like Fulton, California and Columbia, South Carolina — even honor the yearly harvest with tomato festivals. Pizza makers, too, show their affinity for the vegetable. (Yes, that’s right vegetable! Though scientifically designated a fruit, the… Read More

dough scale, weighing dough, pizza dough

August 1, 2015

Dough Doctor: Weights & Measures

The Dough Doctor addresses dough formula, tossing technique and slice tips Q: We make our dough using one bag of flour with the rest of the ingredients portioned out in cup and tablespoon measures. Due to an increase in business, we need to make larger size doughs. How do we go about making a larger… Read More

gnocchi, pasta, entree

August 1, 2015

Go With Gnocchi

Italian staple isn’t difficult to pull off in your pizzeria As we all know, pasta comes in all sorts of shapes and sizes. Long and short, stuffed or stout, pasta is loved by most. An empty pizza skin or a bowl of plain pasta are to a chef what an empty canvas is to an… Read More

Tony Gemignani headshot

August 1, 2015

Respecting the Craft: Ancient Revival

Multi-grain doughs are making their way to the mainstream This year I decided to compete again at the World Pizza Championships in Italy. It’s been three years since I have actually competed in an Italian cooking competition. As a competitor you are always trying to figure out what pizza you are going to offer up… 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.