Il Pizzaiolo / Aldos, Naples, FL

2013 February: Il Pizzaiolo / Aldos, Naples, FL

Last fall, Aldos Ristorante Italiano & Bar in Naples, Florida was tapped by Pizza Today to host the finale party for Slice of Hope, a fundraising event uniting the nation’s pizzerias in the fight against breast cancer. Talk about an event. Owners Kelly and Aldo Musico, their crew, partners and volunteers created a grand festival-styleMore »

Dough Doctor: Advantages to using baker’s precentage

2013 February: Dough Doctor

Q: What are the advantages to showing a dough recipe/formula in baker’s percent? A: The advantages are that it allows you to determine, at a glance, if the dough is in correct balance. It also allows you to manipulate the size of a dough recipe with 100-percent certainty that all of the ingredients are usedMore »

Respecting The Craft: Gemignani talks yeast and dough stacking

2013 February: Respecting The Craft

Q: What is the purpose of cross-stacking? A: The purpose of cross-stacking dough trays or boxes is to allow the dough to cool down slightly after it has been cut and balled and before the dough is sealed. While mixing, dough heats up as a result of the friction put upon it by the machine.More »

Ask Big Dave: Dough consistency batch after batch

2013 February: Ask Big Dave

Q: We make our dough fresh every day and get a fairly consistent result. However, every once in a while our dough will have a smooth/firm bottom crust instead of a “soft/dimpled” bottom crust — and I like the smooth result better. The smooth result happens very infrequently so it is hard to understand whatMore »

2013 February: Commentary

2013 February: Commentary

There are a lot of things I admire about Tony Gemignani, the World Champion pizza maker from Tony’s Pizza Napoletana in San Francisco. He’s an astute business man and a brilliant marketer, but he remains a true artisan first and foremost. Walk into his pizzeria and you’ll see the phrase “Respect the Craft” on hisMore »

2013 February: Take Flight

2013 February: Take Flight

It’s true that chickens can’t really fly, but their wings have been flying out the doors of pizzerias for a couple of decades now increasing in popularity year after year. We’ve seen the emergence of restaurants dedicated to wings like Wild Wings, Buffalo Wild Wings, Wing Stop, Wing Street and so many more. Going backMore »

2013 January: Are You a Boss or a Leader?

2013 January: Are You a Boss or a Leader?

In far too many businesses leadership has fallen by the wayside. That includes owners and managers in the pizza business. The economy, rising costs, fierce competition and long days and nights have caused most owners to have little, if any, time to think about their ability to lead. They are simply trying to stay afloat.More »

2010 March: Tabels vs. Seats

2010 March: Tabels vs. Seats

Restaurant operators tend to think of capacity in terms of the number of seats, but this is incorrect, says Dennis Lombardi, executive vice president-food strategies for WD Partners, a design development fi rm in Columbus, Ohio. Instead, capacity depends on the number of tables. “The tables will get used up first,” he explains. “And ifMore »

2010 February: Did You Know?

2010 February: Did You Know?

International Pizza Expo will give away $20,000 cash prize at the Las Vegas Convention Center on March 4. 75 percent of Domino’s online customers use the company’s pizza tracker Pizza Fusion offsets 100 percent of its power consumption at each of its restaurants. Minnesota has 1,305 pizzerias. Flatbread Community Oven / Fong’s Pizza / PizzeriaMore »