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 »

Music Licensing: Playing Their Song

2013 February: Playing Their Song

A couple of years ago, an Urbanspoon reviewer wrote that if Oregano’s Pizza Bistro were a movie, it would win an Academy award. The reviewer added: “From the background music to the star line-up of pizzas, sandwiches and pastas, this place has it all.” Indeed, background music is to a restaurant what a soundtrack isMore »

Slice of Hope 2012

2013 February: Slice of Hope 2012

After the success of the intitial Slice of Hope charity event in October of 2011, we knew we had to do it again. The first incarnation, you see, was much more than a simple bike ride from Portland to Seattle. It was an industry marketing event that brought people into America’s pizzerias. It raised moreMore »

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 »

Il Pizzaiolo / Flippers Pizzeria, Orlando, FL

2013 February: Il Pizzaiolo / Flippers Pizzeria, Orlando, FL

In a competitive market, standing out is imperative to success. For Orlando, Florida-based Flippers Pizzeria, differentiation has been key to its execution –– but so, too, has putting into place the right management team to take the company to the next level. As a result, Flippers has flourished to 14 stores with sales of moreMore »

2013 February: All Roads Lead to Vegas

2013 February: All Roads Lead to Vegas

Few people in the pizza industry haven’t heard of International Pizza Expo, the three-day event that brings together vendors, operators and restaurant professionals. The show has changed over the years, and 2013 is no different –– with competitions, cash giveaways, business-boosting seminars and a show floor filled with products, there’s more to see and doMore »

Catering: On the Road

2013 February: On The Road

The financial boost that comes from catering really and truly can take your business to the next level. There’s so much more to catering than one time monetary gratification. I find that each catered event I complete grows word-of-mouth. I generally get a couple of inquiries from each event. Now some of these events areMore »