Low Cost Crowd Favorites

Cheap eats -- low-cost menu items can still please customers

Friends, I’m here to tell you that it’s time to stop talking about adding some new items to your menu and just do it. Putting it off is no longer an option. You’ve probably been talking about menu changes or additions for a year now. Sure, our mornings usually start with a well-planned day, filledMore »

Sauce It Up with Wine

2009 October: Better with Wine

Building a sauce with wine is a wonderful way to add acidity, body and flavor. Italian dishes with wine as an integral ingredient are aplenty — from risotto deglazed with white wine to Bolognese slow-cooked with red wine and stock. The challenge is knowing which wine is suited for what dish, and whether to deglaze,More »

Research & Development: An In-house Approach

cutting brussel sprouts, kitchen prep

When I decided to open my first pizzeria, I knew exactly what style of pizza I wanted to make: Roman style — the thin, crispy crust with a small gum line and just enough sponge for the guest to taste the flavor of the crust but not have it overwhelm the sauce or toppings. SoundsMore »

Whole Grain Dough Done Right

wheat crust margherita pizza

There has been a continued interest in developing more foods containing whole grains over the past several years. Part of that interest stems from the fact that whole grains are now a part of every school-age child’s life, so children are becoming more accepting of products made from whole grains. Another significant factor in theMore »

The Magic of Marsala

Photo by Josh Keown

You would never guess that just three basic ingredients lay the foundation for a high-end classic Old World dish. But that’s exactly the case of chicken or veal Marsala, which relies on cutlets, wine and mushrooms. In it’s simplest incarnation, a Marsala entrée consists of chicken or veal cutlets that are coated in flour, sautéedMore »

Perfect Pasta Prep

Rigatoni al Filo di Fumo

Many of you have contemplated adding pasta to your menu but may still be reluctant. Well it’s time to cast your worries aside. I’ve written about pasta in the past and have even lead demos at International Pizza Expo. My goal now is to bring you through the most important part of making it happenMore »

Mathematician comes up with perfect pizza formula

pizza math formula

Dr. Eugenia Cheng, a mathematician from the University of Sheffield in the U.K., says she’s come up with a formula for a perfectly portioned pizza. She was asked to study pizza ratios by British chain PizzaExpress. According to the Daily Mail, Cheng calculated that the average bite taken from an 11-inch pizza has 10 percentMore »

Chorizo takes your pizza menu to the next level

Chorizo Meatball Pizza Photo by Josh Keown

Chorizo is one famous sausage with many forms and variations around the globe. In the States, it has been often overlooked as one of the most flexible and flavorful toppings to grace a pizza. This Spanish sausage –– with its unique ruby color and slightly acidic, smoky-garlic flavor profile, what the large sausage corporations areMore »

Dough Doctor Tom Lehmann calculates party-sized pizza

Tom Lehmann

Q: We are planning to offer a party size pizza that will be baked on an 18-inch x 26-inch sheet pan. What is the best way to figure out how much dough and toppings we will need to use? A: The best way to calculate dough, sauce and cheese amounts for any size and pizzaMore »