Our Experts

Jeremy White

March 16, 2015

Commentary: Learn, Grow, Evolve

In Tony Gemignani’s column this month, he talks about bread baking in the pizzeria. In preparation for this article Tony took some pizzeria owners out of their comfort zone by helping them learn how to prepare themselves to bake fresh bread daily in their shops. Though you work with pizza dough daily, many of you… Read More

pizza amicizia

March 2, 2015

Dough Doctor: The Long and Short of It

The Dough Doctor talks about the use of fats in pizza dough   Q: What is the difference between using shortening and oil in pizza dough, and does it make a difference if the shortening is melted? A: There are a number of different aspects to using oil or shortening in pizza dough. To make… Read More

February 23, 2015

Dough Doctor: Clammy bottom pizza? There’s help for you yet

Q: We are experiencing a clammy bottom on our pizza, but our conveyor ovens were just recently cleaned. Where should we start trouble-shooting? A: There is no escaping this one –– you have to begin trouble shooting with a thorough inspection of the oven. Cleaning the oven is one thing, but getting it put back… Read More

Jeremy White

February 17, 2015

Commentary: Set Goals, Track Results, Thrive

As we’re about 30 days into 2015 by the time this issue hits your hands, there’s a lot going on in the typical pizzeria. You’ve just gotten through your busy season as increased fall sales were highlighted by particularly huge nights on Halloween, Thanksgiving Eve, New Year’s Eve and New Year’s Day. You’re still icing… Read More

Tom Lehmann

February 9, 2015

Dough Doctor: What about white?

The Dough Doctor talks white pizza, laminated dough   Q: We want to do something a little different and offer a white pizza. Can you give some suggestions to help get us started? A: The two approaches that I’ve used successfully to make white pizzas (pizzas made without the traditional red/tomato-based sauce) work quite well… Read More

Tony Gemignani headshot

February 2, 2015

Respecting the Craft: Grandma Pie Recipe for Success

Last month I talked about my experiences with the “Grandma” pie that originated on Long Island. Over the past few years I’ve seen this simple — yet delicious — pizza turn up in other parts of the country. It’s time you give it a try in your shop. Play around with the recipe a little… Read More

Jeremy White

January 20, 2015

Commentary: Trust me, your Grandma is hot

As Art Director Josh Keown and I trekked across Los Angeles recently, I couldn’t help but get a kick out of the coincidence. We’d been in about a dozen pizzerias in the City of Angels and had tasted everything from mundane to memorable. But the one pizza that stood out most to the both of… Read More

Tom Lehmann

January 12, 2015

Dough Doctor: Early Riser

The Dough Doctor talks salt, breakfast pizza   Q: We are thinking about opening earlier in the morning to get in on some of the breakfast trade. Do you have any suggestions as to what we could make that would be well accepted? A: While some stores make smaller, individual-sized pizza topped with ham, bacon,… Read More

January 1, 2015

Man on the Street: Pizza Rankings

Do ‘Best of’ pizza lists have merit?   We all get the same messages in our inboxes. When a Web site releases a list of “Top 10 Pizzerias in the USA” or “50 Bucket List Pizzerias,” I instantly get a barrage of “Do you approve of this list?” e-mails. I know it’s helpful to have… Read More

Tony Gemignani headshot

December 15, 2014

Respecting the Craft: Wood vs. Coal

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 to… Read More