In The Kitchen

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

Carolina Shrimp and Grits Pizza

February 1, 2016

Prawn Stars — Shrimp and pizza

Shrimp blows traditional toppings out of the water Shrimp can be an asset to your pizzeria by manipulating your menu to accommodate the many seafood lovers in America. Granted, some traditionally inclined people may stick to that old and dry rule of never allowing seafood on a pizza, but those tired culinary fairy tales are… Read More

Chicken Alfredo Pasta

January 1, 2016

5 Things You Should Be Making From Scratch

If you aren’t making these in-house, you really need to be Independent pizza places that sell “turn and burn” pizza are a dying breed. It’s actually easier to attempt to sell the best quality local pizza rather than fight in the trenches with the chains — competing with their insane deals that leave no room… Read More

"Fresh Kids Special" display window sign

January 1, 2016

Drawing families with innovative children’s menus

Where Kids Count Microwaved pizza, mac and cheese and chicken fingers are often standard pizzeria children’s menu fare. But to keep kids –– and their families –– coming back, many pizzerias are also offering creative, healthy and allergy-conscious menus. Fresh Brothers, a Los Angeles-based multi-unit operation, designed a four-item kids’ menu featuring their top-selling Fresh… Read More

BBQ chicken and smoke scamorza pizza

January 1, 2016

Trending Recipe: BBQ Chicken & Smoked Scamorza Pizza

BBQ Chicken & Smoked Scamorza Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 16-inch pizza shell 3 tablespoons vegetable oil 2 whole skinless, boneless chicken breasts, pulled into chunks 6 ounces barbecue sauce ½ cup chopped red onion 1½ cups smoked scamorza Instructions In a skillet set over medium-high heat, warm the vegetable… Read More

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

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.