July 2014 cover

Basil Basics

Get tips on using this flavorful herb. Explore the Ne Have pizza style: apizza. Learn the ins and outs of business banking. Pizza Today hits Phoenix, Arizona.

 

pour water, into mixer, dough

July 21, 2014 |

Dough Doctor: Get Wet

Does water temperature really matter?   Q: I have heard you speak several times at Pizza Expo and I’ve heard you make reference to the need to control finished dough temperature. How do you know what temperature water to use to get the dough temperature you’re looking for? A: The reason why I reference finished…Read More

Basil

July 14, 2014 |

Basil — Green is In

Fresh basil makes the summer rounds in pizzerias The heat is on as we are smack dab in the middle of summer. Although pizza sales are strong all year, you will notice that customers are looking for some fresher alternatives instead of or to accompany your pizza. Since this is the height of basil growing…Read More

Rocco's Uptown Pizza and Pasta2

July 1, 2014 |

Places that Rock: Palo Mesa / Pizza Corner / Rocco’s Uptown / BOP

  Palo Mesa Pizza 2790 S. Halcyon Rd. Arroyo Grande, California 93420 (805) 474-9924 www.palomesapizza.com Palo Mesa prides itself on its house-made ingredients — sausage, meatballs, dough, sauces and dressings are all made on premise. The pizzeria also brines chicken breast and pickles jalapeños. With an influx of creative specials, Palo Mesa’s specialty pizza menu…Read More

PieceNewHaven

July 1, 2014 |

New Haven-style Pizza — About Apizza

New Haven pizza delights diners near and far Like Chicago and New York, New Haven, Connecticut, boasts its own pizza style. For those operators selling New Haven-style pizza, it’s more than just pie — it’s about preserving a legacy. New Haven apizza (pronounced “ah-beets”) is a Neapolitan-influenced pizza displaying a thin, crisp crust and chewy…Read More

Spinatos Pizzeria owners_3938

July 1, 2014 |

Spinato’s Pizzeria, Phoenix, Arizona — Family Focus

[SlideDeck2 id=33655] Spinato’s Pizzeria — family owned and operated for 40 years Meet Ken Spinato, patriarch of his family and president of Phoenix, Arizona-based Spinato’s Pizzeria, which will celebrate its 40th anniversary in November. On opening day of the original Spinato’s Pizzeria in Tempe four decades ago, sales totaled a mere 69 cents. Ken persevered,…Read More

Bike Delivery nyc

July 1, 2014 |

Bicycle Delivery — On a Roll

Get in gear with bike delivery With warmer weather in full swing, bicycles could make a smart addition to your pizza delivery fleet. In dense urban areas, delivering pizza on two wheels instead of four can be faster, cheaper and more eco-friendly. Still, operators should also consider safety, maintenance and weather before taking to the…Read More

banking, relationship, shaking hands

July 1, 2014 |

Bet the Bank

Business banking: It’s all about relationships No one needs to convince Jeff Janik, owner of the two-store Milton’s Pizza & Pasta enterprise in Raleigh, North Carolina, about the importance of banking relationships. From his store managers’ daily cash deposits to the loans he’s secured over the last 31 years to grow Milton’s, Janik knows a…Read More

Sangria

July 1, 2014 |

How to: Sangria

If you’re looking for something to make your beverage menu stand out, try making your own sangria. It’s a fresh, fruity cocktail that is perfect for summer — and if you’ve got a full bar, you’ve probably already got the goods to make it happen. 2 bottles red wine (preferably dry) 1 cup brandy 1/2…Read More

Federal Pizza pizzas beer growler

July 1, 2014 |

Federal Pizza, Phoenix, Arizona — Federal Building

[SlideDeck2 id=33697] Craft pizza and beer meet mid-century at north central Phoenix’s Federal Pizza   Place — its physical environment, setting and surroundings — has inspired this young, flourishing pizzeria in the heart of North Central Phoenix, Arizona. Federal Pizza’s building and its neighborhood are its pulse and they center on its artisan pizza that…Read More

counter service customers

July 1, 2014 |

Get Served!

Counter-service operations provide host of challenges for operators Energy and synergy define the dining experience at DeSano Pizza Bakery, an authentic Neapolitan-style pizzeria in Los Angeles. But the cardiac epicenter for DeSano’s pulse and tempo is not the place you’d expect: It’s the service counter, where the simple act of taking an order for a…Read More

Oneminuteoperatorlogo

June 30, 2014 |

Interact — July 2014

Coming Soon to pizzatoday.com The One-Minute Operator is a new video series on PizzaToday.com featuring successful pizzeria operators dropping great advice one-minute at a time.     Social Media July Poll Do you offer a gluten-free menu? YES    72% NO    28% Where do you read pizza today? We want to see where you read Pizza…Read More

Tacconelli’s / Philadelphia, PA

June 30, 2014 |

Man on the Street: It’s tradition!

  Locals embrace pizzerias’ policies, offerings Just weeks after taking office, the newly minted mayor of New York City offended every single one of his constituents when he used a knife and fork to eat a slice of pizza. This is the one guy who should know that New Yorkers typically fold their slices and…Read More