January 2016

ALL MAGAZINE ISSUES


January 2016 Pizza Today

Let’s Make Art

The Artisan issue is filled with ideas to tap into the artisan pizza movement. Pizza Today also hit the road to Miami, Florida, to visit Harry’s Pizzeria and Pizza Bar.

 

artisan pizzas

January 8, 2016 |

Branding as Artisan — Pretty Perfect

Artisan pizza offers unique marketing opportunities More pizza makers liberally use the word, “artisan,” to describe their pies, which presents a real dilemma for those offering the real deal. You may have the most authentic artisan pizza in town, but how do you stand out? Sure, your food quality should speak for itself, but you…Read More

Your Pie Smartphone App

January 1, 2016 |

Smartphones apps aren’t just for the big guys

Technology: On a Roll It seems just about everyone has a smartphone or tablet app these days –– from large chain restaurants to your local hardware store. In fact, a Florida woman being held hostage made headlines last year after she used the Pizza Hut app to send out a plea for help from 911…Read More

January 1, 2016 |

Pizza Today on the Road: Pizza Bar, Miami, FL

Slice house heats up Miami Beach, Florida, with menu upgrades Collins Ave. is at the heart of the dining concentration in Miami Beach, Florida. A little slice joint, Pizza Bar, has carved its piece of the beach community business with giant slices, menu upgrades and strong late-night and delivery sales. With a motto like “Size…Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

January 1, 2016 |

Respecting the Craft: Staffing and Retention

Talent pool suffers in a strong economy   As a follow up to last month, let’s examine other reasons for high turnover: • Higher housing and rising inflation. The fluctuation and increase in rent in big cities where the housing market has skyrocketed hasn’t helped employees at all. In fact, more potential employees have moved…Read More

Owners Favorite Pizza at Federal Hill Pizza in Providence, Rhode Island

January 1, 2016 |

Destinations: Providence, Rhode Island

A look at pizzerias in Providence, Rhode Island   Federal Hill Pizza The brick-oven pizzeria began in the back of a cigar lounge in 2005 before the full-service restaurant opened in 2010. Chef William Manzo has built his menu based on simple, fresh foods. In addition to its extensive pizza menu, Federal Hill showcases its…Read More

Chicken Alfredo Pasta

January 1, 2016 |

5 Things You Should Be Making From Scratch

If you aren’t making these in-house, you really need to be Independent pizza places that sell “turn and burn” pizza are a dying breed. It’s actually easier to attempt to sell the best quality local pizza rather than fight in the trenches with the chains — competing with their insane deals that leave no room…Read More

January 1, 2016 |

Pizza Today on the Road: Harry’s Pizzeria, Miami, FL

An American Pizzeria Harry’s Pizzeria sets sights on the growth in South Florida Four-year-old Harry’s Pizzeria has become synonymous with the vibrant food scene in Miami, Florida. Pizza Today’s visit last fall coincided with an exciting moment in the pizzeria’s history with the opening of a second location. Chef owner Michael Schwartz gave us a…Read More

"Fresh Kids Special" display window sign

January 1, 2016 |

Drawing families with innovative children’s menus

Where Kids Count Microwaved pizza, mac and cheese and chicken fingers are often standard pizzeria children’s menu fare. But to keep kids –– and their families –– coming back, many pizzerias are also offering creative, healthy and allergy-conscious menus. Fresh Brothers, a Los Angeles-based multi-unit operation, designed a four-item kids’ menu featuring their top-selling Fresh…Read More

BBQ chicken and smoke scamorza pizza

January 1, 2016 |

Trending Recipe: BBQ Chicken & Smoked Scamorza Pizza

BBQ Chicken & Smoked Scamorza Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 16-inch pizza shell 3 tablespoons vegetable oil 2 whole skinless, boneless chicken breasts, pulled into chunks 6 ounces barbecue sauce ½ cup chopped red onion 1½ cups smoked scamorza Instructions In a skillet set over medium-high heat, warm the vegetable…Read More

round pizza pan

January 1, 2016 |

The Dough Doctor talks pizza pans and mixers

It’ll All Pan Out Q: I’m beginning to put my business plan together for opening a pizzeria sometime next year and I have a question regarding which pans and screens you would recommend using. A: When it comes to pans you have options of steel or aluminum. My preference tends to lean more towards the…Read More

Serrano Ham Pizza with goat cheese and caramelized peaches

January 1, 2016 |

Use these artisan ingredients over more traditional pizza toppings

Looking to upgrade your menu in a meaningful way? Look no further. I think that every independent restaurateur is an artisan. Some of us stick to artistic traditionalism, while others veer off into new combinations, tastes and methods. While true food artisanship lies in the eyes of the beholder, balancing the realities of restaurant ownership…Read More