Industry Headlines
January 23, 2013

Free Publicity

Acquiring free publicity isn’t easy, but the effort it takes to get valuable mentions in the press and on social media sites is well worth it. But before you start sending out press releases to newspapers or contacting prominent bloggers in your area, make sure you have something for them to write about and that you have a concise, clear and consistent message to offer.

For starters, says marketing columnist Scott Anthony, who contributes articles to Pizza Today throughout the year: a unique selling proposition (USP) is an absolute must-have. He suggests community-awareness and involvement not only because it’s the right thing to do, but because it also creates media interest.

Plus, he says, get involved with the right organization and they will do the PR work for you.

“The PR departments in these types of organizations have great resources that will help you promote your image for free just by aligning yourself with them,” he says. “They also have their own employees and databases that are now being made aware of you and your product. And they all like to talk about good things going on around town. Be part of that.”

To read Anthony’s tips on receiving free publicity for your pizzeria, click here.


Too Tough?

Dealing with a finished pizza crust that is simply too tough to handle? You’re not alone. But a chewy base isn’t going to keep the masses coming back. Time to jump on the problem, and our very own Dough Doctor, Tom Lehmann, is here to help.

Since a tough crust can be caused by several variables, the first step is to start at the very beginning and check out your dough formula and the protein content of your flour. Where do you go from there? Click here to find out.


Read Pizza Today on Your iPad or Android Tablet!

If you have a tablet device, you need to download the free Pizza Today app today and see the magazine like never before. Think our photos are gorgeous in print? Wait until you see them on your iPad or Android device. As our publisher likes to say — don’t lick the screen!
To download the app for your iPad, click here: https://itunes.apple.com/us/app/pizza-today-magazine-ipad/id512199295?mt=8.

For your Android device, click here: https://play.google.com/store/apps/details?id=com.pizzatodaymag.com&feature=search_result#?t=W251bGwsMSwyLDEsImNvbS5waXp6YXRvZGF5bWFnLmNvbSJd


Fryer Performance

Despite the current trend towards healthier consumption, fried favorites remain menu staples everywhere. From fried mozzarella or zucchini sticks to fried calamari, customers have not completely abandoned the cooking method. In fact, one of the hottest commodities in New York City right now is fried pizza!

While frying is easy (hence its popularity in kitchens), nothing tastes worse than an appetizer prepared in old, contaminated grease. In order to maximize your fryer’s performance, it’s imperative use clean oil at all times. From there, temperature is another important consideration. If it is too low, the food will absorb more oil than is desirable. Too high and the food burns.

If you’re using a fryer, check out this performance checklist to make sure you serve a perfect product every time.

Fryer Performance Checklist

When it comes time to clean your fryer, click here to learn how to do it properly:


Featured Recipe: Baked Capellini with Fresh Ricotta

1 tablespoon salt
1 pound dried capellini
4 cups Besciamella sacue
9 teaspoons grated Parmigiano-Reggiano

For the rest of this delicious recipe, click here: