In The Kitchen

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

par pizza, bar pie, bar style pizza

November 1, 2015

Pretty Fly for a Bar Pie

Unique pizza style gaining attention   When Adam Kuban started blogging about pizza in 2003, he had no plans of ever running a restaurant. Eleven years later he finds himself at the helm of Margot’s Pizza, a pop-up that’s getting more praise than most established pizzerias. With a decade of pizza-focused food writing under his… Read More

October 19, 2015

Sweet Treat: Cheesecake

Cheesecake is a crowd favorite Like pizza, cheesecake is a highly customizable dish. Though it can be savory in other parts of the world, in America cheesecake is most often equated with words like “sweet”, “rich” and “creamy.” The only rule? There really are no rules. Creativity and some sort of creamed cheese are the… Read More

October 12, 2015

Dough Doctor: Pre-packaged dough measurements, cooler storage

Q: We want to use pre-weighed “goodie bags” for our ingredients that would include the yeast, but I’ve read that it is not recommended that yeast and salt or sugar be allowed to come into direct contact with each other. How do they do this commercially? A: Goodie bags are an excellent way to manage… Read More

October 12, 2015

Jalapeños: We got the Heat

Jalapeños are the preferred pizza pepper Americans love pizza, and they love peppers. You’d be hard pressed to find a pizzeria without hot peppers somewhere on their menu. In the infancy of gourmet pizza, ham, pineapple and jalapeños was about as out-of-the-box as most pizzeria operators dared to step. Today, you’ll find them across the… Read More

October 1, 2015

Respecting the Craft: Back to BBQ

Recently a friend asked why I don’t have a BBQ chicken pizza on the menu. My answer: The San Francisco food critics would kill me. Back in the day, we had a couple of pizzas with chicken and BBQ at my brother’s pizzeria. And they were big sellers. I have a friend who says his… 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.