Respecting the Craft: Wood vs. Coal

Tony Gemignani headshot

Every time I teach a course at the International School of Pizza I have students ask me if my coal-fired or wood-fired oven is better. After all, Neapolitan, Old-World and artisan-style pizzas are still hot right now and people are still taken in by these styles. For me, though it sounds like an attempt toMore »

Dough Doctor: Flour Power

Tom Lehmann

The Dough Doctor answers questions about flour differences and their impacts on pizza crust   Q: What is the difference between enriched and un-enriched flour, and bleached flour versus unbleached flour? A: As in many things that we like to eat, the most nutritious part is the part that we sometimes remove before consumption (asMore »

A Conversation with John Gutekanst, Avalanche Pizza

John Gutekanst

John lets us in on menu trends and adding new menu items   John Gutekanst Avalanche Pizza — Athens, Ohio John is Pizza Today’s resident chef. He is an award-winning pizzaiolo, baker, teacher, speaker and author and has been featured in Gastronomica, Food Arts, National Geographic, Alimentum Food Journal, Food Network and Best Food Writing,More »

Dough Doctor: Mix it up

mixer dough and flour

Is there a correct way to mix ingredients?   Q: I see differences in dough make-up procedures. Some call for stirring or whipping the salt, sugar, yeast and oil into the water and then finally adding the flour and mixing, while other procedures call for just adding all of the ingredients to the bowl andMore »

Man on the Street: The Art of the Pizza Crawl

Scott Weiner

Learn more about your competition and the industry by touring other pizzerias   Let’s pretend for just one page in this magazine that you aren’t 100-percent satisfied with your pizza. You’ve been making it for years but a little voice in your head tells you there’s more out there than you ever thought possible. YouMore »

Five fabulous winter toppings to heat up your menu

sweet potato pizza

The Big Chill   Winter is my busiest season to sell pizza. Unfortunately, this is also the time when produce prices soar to new heights and the quality of these veggies hits a new low. I not only struggle keeping my parking lot cleared and salted, but also battle with my purveyors over flavorless, waxyMore »

Respecting the Craft: Classic Chianti

Tony Gemignani headshot

For many years Chianti has been called the wine of Italy. Well known for its original straw bottle, Chianti goes very well with pizza and pasta due to its light character and good acidity content. Other wines, such as Barberesco, Lambrusco or Gragnano, are also amazing and considered to be pizza wines — but ChiantiMore »

Turn Around

2012 February: Turn Around

Underperforming operations need to get SLOPPIE   If your sales are increasing, give yourself a big pat on the back. If your sales are flat, and you are barely breaking even, welcome to the new normal. If you are afraid of what the future has in stock for your store, the clock is ticking. TheMore »

Man on the Street: Health conscious

Scott Weiner

You know the feeling. You’re in a pizzeria and everything’s great. The staff is helpful and friendly, the ambiance is charming, the music is perfect and the food is excellent. But then it happens — you discover a single unsanitary detail that completely ruins your day. It’s an instant buzz kill and has the potentialMore »