August 2015

ALL MAGAZINE ISSUES


pizza today, august 2015, cover, independent pizzeria of the year

2015 Independent Pizzeria of the Year

Pizza Today names its 2015 Independent Pizzeria of the Year — Marco’s Coal-Fired Pizza, Denver, CO. Also featured: gnocchi, tomato uses and hiring laws.

Pizza Dip, appetizer, pizza

August 1, 2015 |

Trending Recipe: Pizza Dip

If you’ve been on social media lately, you’ve probably noticed a viral video making a pizza dip. We decided to try our hand at making one ourselves. Pizza Dip   Print Author: Mandy Detwiler Recipe type: Appetizer Ingredients 6 ounces cream cheese, softened ½ cup sour cream ⅛ teaspoon garlic powder ½ cup pizza sauce…Read More

craft cocktail, liquor, mixed drink

August 1, 2015 |

Get Crafty

Specialty bar menus — craft cocktails — can be a knockout sales technique There are many things that can help your pizzeria thrive. A solid menu, quality ingredients, a welcoming atmosphere and attentive service can bring in new customers and keep old ones returning. These are essential tools, but for restaurants with full bars there’s…Read More

August 1, 2015 |

Pesto Perfection

Simple sauce has multitude of uses, twists Pesto is a sauce whose origin comes from northern Italy and is traditionally made up of fresh basil, garlic, salt, olive oil, Parmesan and pine nuts. The ingredients get blended together except for the pine nuts, which get added at the end so they are recognizable. Pesto is…Read More

fresh tomatoes, summer tomatoes, heirloom tomatoes

August 1, 2015 |

Ripe for the Pickin’ (Fresh Tomatoes)

Choose the right fresh tomatoes in your seasonal offerings People are passionate about fresh tomatoes. Communities across the country — like Fulton, California and Columbia, South Carolina — even honor the yearly harvest with tomato festivals. Pizza makers, too, show their affinity for the vegetable. (Yes, that’s right vegetable! Though scientifically designated a fruit, the…Read More

everify

August 1, 2015 |

Bases Covered

Do you know the law when it comes to hiring immigrants?   Hiring a worker who is not legally authorized to work in the U.S. is likely only to bring hassles for pizzeria owners. Those costly and time-consuming troubles could include an audit, which many businesses have faced in recent years. Immigration and Custom Enforcement…Read More

dough scale, weighing dough, pizza dough

August 1, 2015 |

Dough Doctor: Weights & Measures

The Dough Doctor addresses dough formula, tossing technique and slice tips Q: We make our dough using one bag of flour with the rest of the ingredients portioned out in cup and tablespoon measures. Due to an increase in business, we need to make larger size doughs. How do we go about making a larger…Read More

gnocchi, pasta, entree

August 1, 2015 |

Go With Gnocchi

Italian staple isn’t difficult to pull off in your pizzeria As we all know, pasta comes in all sorts of shapes and sizes. Long and short, stuffed or stout, pasta is loved by most. An empty pizza skin or a bowl of plain pasta are to a chef what an empty canvas is to an…Read More

Tony Gemignani headshot

August 1, 2015 |

Respecting the Craft: Ancient Revival

Multi-grain doughs are making their way to the mainstream This year I decided to compete again at the World Pizza Championships in Italy. It’s been three years since I have actually competed in an Italian cooking competition. As a competitor you are always trying to figure out what pizza you are going to offer up…Read More

August 1, 2015 |

2015 Independent Pizzeria of the Year: Marco’s Coal-Fired Pizza, Denver, CO

[SlideDeck2 id=45282] Attention to Detail Colorado’s only VPN-certified pizzeria readies for next step This summer was an exciting time to visit Marco’s Coal-Fired Pizza at its second location in Denver’s southern suburb of Englewood. With upcoming company growth from two units to four later this year, the restaurant was buzzing with focused and happy employees…Read More

dining room, interior, pizzeria, lighting

August 1, 2015 |

Man on the Street: Blinded By The Light

A case of ambiance gone wrong It was the second place on a private pizza tour and I decided to take a risk by taking my group to a new stop. Part of my job is to introduce New Yorkers to great under-the-radar pizzerias and this one had opened in an otherwise pizza-deprived neighborhood, so…Read More

noli's pizzeria, omaha, nebraska, pizza

August 1, 2015 |

Places that Rock: Noli’s / Hersh’s / Screamin’ Mimi’s

Noli’s Pizzeria 4007 Farnam St. Omaha, Nebraska (402) 359-1802 nolispizzeria.com Owner Joel Marsh uses a filtration system to emulate New York City tap water to make his New York-style pizza. Noli’s offers traditional pies and artisan flare with local and seasonal ingredients. The gourmet special is the DiManzo featuring filet mignon, a gorgonzola white wine…Read More