John Gutekanst

John Gutekanst owns Avalanche Pizza in Athens, Ohio and has a pizza blog called Pizza Goon. He is an award-winning pizzaiolo, baker, teacher, speaker and author and has been featured in Gastronomica, Food Arts, National Geographic, Alimentum Food Journal, Food Network and Best Food Writing, 2012.



Pizzeria Makeline Manicotti

April 1, 2017 |

Pizzeria Makeline Manicotti

Pizzeria Makeline Manicotti   Print Author: Pizza Today Recipe type: Entree Ingredients 6 dried manicotti tubes 1 tablespoon extra-virgin olive oil ¼ medium red onion (1¼ ounces), diced very fine 1 cup fresh spinach, or ½ cup blanched spinach ½ cup (1½ ounces) cooked bacon crumbles from your make line, chopped very fine ½ cup…Read More


Butternut Squash and Guanciale Pizza

April 1, 2017 |

Butternut Squash and Guanciale Pizza

Butternut Squash and Guanciale Pizza   Print Author: Pizza Today Recipe type: Pizza Ingredients 1 proprietary nine-ounce dough ball of 60-70 percent hydration Extra virgin olive oil for the pan and crust finish 4 ounces Fontina cheese 24 slices of braised butternut squash from recipe below* 3 ounces of guanciale, cut thin and then in…Read More


Pizzeria Makeline Manicotti

April 1, 2017 |

Pasta la Vista, Baby!

Pasta is the easiest menu addition you can make Pasta always seems to be on those “trending” lists –– either it’s hip or it’s going away. Any way you view pasta, it has had a wonderful history. Researchers have found that this delicious concoction of wheat, egg and salt wasn’t founded in Italy, or even…Read More


April 1, 2017 |

Roasted Poblano Cream (Rajas con Crema)

Roasted Poblano Cream (Rajas con Crema)   Print Author: Pizza Today Recipe type: Sauces Ingredients 1 tablespoon olive oil 1 ounce sliced red onions 1 ounce sliced green sweet peppers ¾ ounce of the chopped roasted garlic cloves Sliced poblano ribbons 2 teaspoons ground cumin ½ teaspoon red pepper flakes (you may add more, but…Read More


pepperoni pizza

March 1, 2017 |

Pep Talk

Pepperoni is America’s top pizza ingredient This is a true pepperoni story. One night, six years ago, I received a call from an older customer saying that we made her pizza incorrectly. “You screwed it up! I ordered a plain pizza, and this doesn’t have pepperoni.” “I’m sorry, ma’am,” I said pulling the phone back…Read More


Butternut Squash and Guanciale Pizza

February 1, 2017 |

Turn the Other Cheek

Guanciale offers a time bomb of flavor I have many farmer friends who raise pigs in rural Ohio. Over the years, they’ve turned me on to some great “off cuts” that most people don’t see like liver, trotters and neck. One of the most delicious cuts I get from these hogs is the cheek. This…Read More


January 28, 2017 |

The Stromboli-Conda

The Stromboli-Conda   Print Author: Pizza Today Recipe type: Sandwich Ingredients One proprietary 19-inch dough ball ¼ cup Béchamel or Alfredo cream sauce 100 pepperoni (5½ ounces) ½ cup grated Parmigiano-Reggiano 2 ounces fresh spinach, arugula or basil ½ cup grated mozzarella One oiled 10-inch steel pan or seasoned pizza pan. Instructions Either roll out…Read More


roman pizza slice

January 1, 2017 |

Mascarpone Madness

Versatile cheese worth a look when pushing your menu If there is one cheese that I adore, it’s mascarpone. Not because of its high butterfat or its traditional use as a sweet dessert cheese, but because it is a brilliant mixing cheese for any pizzeria and can be infused with many different flavor profiles like…Read More


John gutekanst emcee at International Pizza Challenge 2016

November 1, 2016 |

Expo’s Cutting-Edge Pizza Competition

Notes From Emcee John Gutekanst I’m big into innovative crusts and was bowled over during the Non-Traditional Division bake-offs by Tony Vacchio’s crust from Zolas in Ottawa, Canada. He used Indonesian coconut husk ash dough, which he added to his regular crust for a beautiful pie. Louie Bossi from Fort Lauderdale really brought it on…Read More


November 1, 2016 |

Beauty and the Beef

A few tips and tricks to convert ground beef pizza topping into a marketable hit When I was 16 years old, I worked as a dishwasher at the White House Tavern in Palatine, Illinois. This bar had a small kitchen that served huge cheeseburgers made by a grouchy Hungarian chef. Every day I would show…Read More