December 2015

ALL MAGAZINE ISSUES


december 2015, pizza today, pizza, trade magazine

2016 Menu Guide

Our 2016 Menu Guide is here with over 60 great recipes! Look inside pizza owners’ predictions on 2016 menu trends, child labor laws, perfecting thick-crust pizza and more.

 

December 1, 2015 |

2016 Menu Trends — So Hot!

These modern ingredients bring versatility, sophistication to menus I work with a lot of unusual ingredients in the Pizza Today test kitchen –– from quail eggs we had to source off season from a tiny Asian market to ground lamb for meatballs. Today’s pizzeria owners recognize consumers’ ever-expanding palates, and that requires refreshing one’s menu…Read More

Chocolate, Hazelnut, Pudding Cake, Gianduia

December 1, 2015 |

Chocolate Hazelnut Pudding Cake (Gianduia)

This original recipe was created by the late Pat Bruno Jr., a Pizza Today columnist for many years. We chose to recreate it in his honor for this special issue. It’s worth its weight on your menu and had our staff savoring every morsel. Chocolate Hazelnut Pudding Cake (Gianduia)   Print Author: Pizza Today Recipe…Read More

boneless buffalo chicken pizza

December 1, 2015 |

2016 Menu Guide: Pizzas

        Pizzas   Boneless Buffalo Wing Pizza   More pizza recipes… BLT Pizza Classic Sausage Pizza Grilled Veggie Pizza Gorgonzola Chicken Pizza Thai Pizza Shrimp Marinara Pizza Chicken Fajita Pizza Pizza with Roasted Garlic Purée, Mozzarella and Pine Nuts Loui Loui’s Cheese Pizza with Andouille Sausage and Shrimp Etouffee over Dirty Rice  …Read More

scratch chocolate brownies

December 1, 2015 |

2016 Menu Guide: Desserts

        Desserts   Scratch Chocolate Brownies   More dessert recipes… Chocolate Lava Cake Chocolate/Strawberry Pizza Fruit and Wine Sponge Cake Fresh Strawberries with Espresso Zabaglione, Cinnamon Cream and Shaved Chocolate Watermelon Mojito Italian Cake with Ricotta and Chocolate    Read More

December 1, 2015 |

2016 Menu Guide: Entrées

        Entrées   Vegetarian Lasagna   More entrée recipes… Penne Portobello Born on the  Bayou Lasagna Buffalo Chicken Lasagna Cheese and Prosciutto Manicotti Filling Chicken Marsala Fettuccine with Brie Homemade Spinach Pasta Chipotle Pasta Roasted Red Pepper Pasta Herb Pasta Four Cheese Ravioli    Read More

pizza, prep, ingredients, makeline

December 1, 2015 |

Research and Development Done Right

For independent pizzerias, adding a new menu item should be a thoughtful decision For Jason McGovern, owner of Denver Deep Dish, a three-year-old pizzeria based in Denver’s Highlands neighborhood, putting the effort and investment into launching a new menu item comes down to a very simple question: Will it help us capture more customers? However,…Read More

server shadowing, employee training

December 1, 2015 |

First-hand Learning

Server shadowing grooms fledgling servers through hands-on experience You’ve hired a new server and you’re anxious to get the newbie up to speed at your pizzeria. But, before you let rookie servers hit the floor on their own, shadowing –– where a new server follows and observes an experienced one, after which the roles are…Read More

December 1, 2015 |

Dough Doctor: Adding a thick-crust pizza

They say that variety is the spice of life, and it is no different with pizza. While your customers may love your present offering, they might also be interested in something a little different from your mainstream pizza. It’s easy to change the toppings to make a different presentation, but it’s still just your regular…Read More

December 1, 2015 |

Destinations: Atlanta, Georgia

A look at pizzerias in Atlanta, Georgia O4W Pizza This Jersey-style pizza joint has already gained quite the reputation in the Atlanta pizza scene since opening in January. Owner Anthony Spina keeps his menu simple, traditional and nearly everything made from scratch, including sausage and hand-pulled mozzarella. O4W’s grandma pie has become a superstar and…Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

December 1, 2015 |

Respecting the Craft: Employee Turnover

A better economy means good help becomes hard to find I am sure you have noticed lately it’s been getting tougher and tougher to keep and hire employees, especially in California. With the unemployment rate getting lower and the economy getting better it has become increasingly difficult for us to keep staffers. We are getting…Read More

December 1, 2015 |

2016 Menu Guide: Appetizers

        Appetizers   Stuffed Poblano Pepper Twinkies   More appetizer recipes… Creamy Italian Pasta Salad Fried Stuffed Olives Grilled Chicken and Ziti Salad Pasta e Fagioli Pizza Pasta Salad Roasted Portobello Salad  Read More

server with pizza

December 1, 2015 |

Minor Employees: Fountain of Youth

Are you up to speed on child labor laws? Minor employees often bring plenty of positives to the job. Although they’ll likely require a fair amount of rope-showing and schooling in workplace etiquette, young people are generally enthusiastic and eager-to-please –– a nice counterbalance to their lack of experience. However, minor employees come with labor…Read More

December 1, 2015 |

2016 Menu Guide

Take your menu to the next level. Browse through more than 60 appetizer, entree, pizza and dessert recipes below.Read More