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.



November 1, 2017 |

Heirloom Tomato Pizza with Chorizo, Avocado Salsa and Cilantro

Heirloom Tomato Pizza with Chorizo, Avocado Salsa and Cilantro   Print Author: Pizza Today Recipe type: Pizzas Ingredients 1 tablespoon red onion, chopped very fine 1 medium avocado, (approx. 6 ounces) Juice of ½ lemon ¼-1/2 ounce fresh cilantro, chopped fine 2 ounces grated manchego cheese 6 ounces of your proprietary mozzarella blend 3 ounces…Read More


mac and cheese, crabcakes

November 1, 2017 |

Mac Attack

Make mac and cheese more than a side dish Not long ago in my pizzeria, I stood there doubting my ability to act like a real adult. After coming to the realization that I was just a child inside, I made a decision, about two things: mac and cheese. We had a crazy pizza called …Read More


November 1, 2017 |

Perfectly Paired

Not every cheese matches with every sauce The art of owning an independent restaurant in today’s world of high food costs and corporate saturation is a tough balancing act. For some of us, researching, sourcing, producing and marketing a new product is a costly affair that leads some of us to say: “I’ve got my…Read More


mac and cheese, crabcakes

November 1, 2017 |

Mac and Cheese Crabcakes

Mac and Cheese Crabcakes   Print Author: Pizza Today Recipe type: Entree Ingredients 8 ounces jumbo lump crab meat 1 cup pre-cooked mac and cheese 3 tablespoons aged white cheddar 1 egg 1 tablespoon mayonnaise 1 tablespoon chopped fresh basil 1 tablespoon fresh chopped chive ½ tablespoon Old Bay seasoning 4 tablespoons panko bread crumbs…Read More


ghost peppers, dr pepper, glaze

October 1, 2017 |

Dr. (Ghost) Pepper Glaze

Dr. (Ghost) Pepper Glaze   Print (Important, make sure adequate ventilation is available and do not put your head over this sauce.) Note: It is easiest to freeze the ghosties for easier cutting. Even when cleaning any pan or pot, do not initially use hot water because the steam will destroy your face! Author: Pizza…Read More


Dr. (Ghost) Pepper Glaze, bbq, pizza

October 1, 2017 |

BBQ, Baby!

  Explore the various bbq types that work for pizza Everywhere in the world you go, you’ll probably find barbecue staring you in the face. In Tokyo, the smoke of a yakitori-ya, or stand, is unmistakable as the skewered sticks of fatty chicken thighs and scallion caramelize as they are brushed with a hundred year-old…Read More


pork belly, barbecue sauce, bbq, pizza topping

October 1, 2017 |

Pork Belly Barbecue Sauce

Pork Belly Barbecue Sauce   Print Author: Pizza Today Recipe type: Sauce Ingredients 2 medium yellow onions 4 chipotle peppers from a can of peppers in adobo 4 tablespoons extra virgin olive oil 1 cup dried blueberries, rehydrated in very hot water until tender Instructions Cut the onions in half, then into strips. Place them…Read More


Dr. (Ghost) Pepper Glaze, bbq, pizza

October 1, 2017 |

Dr. (Ghost) Pepper Pizza

Dr. (Ghost) Pepper Pizza   Print See BBQ, Baby! article for Dr Ghost Pepper glaze recipe, pork belly prep and bbq sauce recipe. Author: Pizza Today Recipe type: Pizza Ingredients 14-inch dough round 2-3 ounces fresh spinach 4 ounces aged mozzarella, shredded 4 ounces aged Gruyere cheese Instructions Place the spinach and the cheese on the…Read More


chicken florentine

September 1, 2017 |

Chicken Florentine: Feel the Flo

Classic dish beautiful to serve, taste What does one of the most popular spinach and chicken dishes have in common with an Italian noblewoman soon to become a French queen? Chicken Florentine of course! The year of 1599 brought the marriage of Catherine di Medici of Italy and King Henry of France. The teenage bride…Read More


September 1, 2017 |

Hot Time in the Ziti

Baked ziti an easy seller with plenty of variety ollowing the history of ziti pasta is like walking through a carnival house of mirrors. Like a lot of Italian foods, ziti is used many different ways in all areas of Italy. Baked pastas are referred to as “pasta al forno” in Italy, which is said…Read More