‘You Say Potato’ on Pizza

2012 December: You Say Potato

As a child Sergio Vitale traveled throughout his father’s native Italy. “I remember having potato pizza in Tuscany — it stood out as a unique combination. and i loved how simple and delicious it was,” he says. Today, the chef/owner of Baltimore, Maryland-based Chazz: A Bronx original restaurant brings back those Tuscan memories by creating hisMore »

Roast `Em

Photo by Josh Keown

Why bother roasting? Roasting intensifies an ingredient’s natural flavors. it also cooks away the rawness and pulls out some of the moisture that can result in a soggy finished pie. It is a cooking method where the vegetable is exposed directly to the hot, dry heat in an oven. it promotes browning. There is alsoMore »

Ask Big Dave: Start-up worries

2013 January: Ask Big Dave

Q: I’m ready to do it, Dave. After attending International Pizza Expo and reading the magazine for a year now, I feel like I’m learning what it will take to succeed with my own pizza shop. I’m scared to death. Should I be? Phil Cross Pittsburgh, Pennsylvania A: Like many things in life, you justMore »

The New Paths Of Pizza Delivery

2013 January: The New Paths Of Pizza Delivery

In a typical day, Woodstock’s Pizza in isla vista, California, will make about 60 deliveries across the lunch and dinner dayparts. To homes, office complexes, industrial spots and the nearby campus of University of California, Santa Barbara (UCSB), a daily staff of 10 Woodstock’s drivers will hit doors across the Isla Vista area. The sheer numberMore »

On Ice: Ice machine cleanliness

Photos by Josh Keown

When restaurants get lax on ice machine cleaning, the results can be chilling — from a failed health inspection to gross news headlines about black mold clogging an ice machine at a local eatery to, in the worse-case scenario, sick customers. Experts say that’s because ice machines provide an ideal environment for microbes to flourish.More »

2013 January: Did You Know

According to a 2012 Global Security Report by Trustwave, the food and beverage industry accounted for 44 percent of data breach investigations in 2011. It was the highest percentage of all industries.           Pizza Expo International Pizza Expo is just two months away, March 19-21     Rhode Island has 412More »

Man on the Street: Undercover as pizza chain delivery driver

2013 January: Man on the Street

After my fifth sub-$1 tip, I decided to stop keeping track altogether. I wasn’t doing this for the money, but if I were I would have been horribly disappointed. I was delivering pizzas for one of the Big Three national chains. Despite being a huge fan of all things pizza, I had never actually workedMore »

2013 January: Commentary

2013 January: Commentary

It was always my favorite part of International Pizza Expo — the five minutes I stole away from the crowd and the madness and sat down with my friend Pat Bruno for a reprieve. Being gluttons for punishment, we always started our conversation with our beloved Chicago Cubs. “I’ll never see them win a WorldMore »

Ricotta: The softer side

2013 January: The Softer Side

Ricotta is one of the most versatile cheeses that is so abundantly available and incredibly easy to use. if you’re not taking advantage of ricotta and its many uses, it’s time to give it a serious look. Over the years through the magazine, Pizza Today web site and Pizza expo, I’ve shown more than aMore »

2013 January: Dough Doctor

2013 January: Dough Doctor

Q: We are making a thick-crust pizza but it doesn’t maintain any crispiness after we put it into the box. What can we do to make a crispier pizza? A: One of the most commonly encountered causes for a thick crust pizza to lack or loose crispiness is lack of sufficient bake. Sure, you canMore »