The Dough Doctor explains dough consistency

2012 September: Dough Doctor

For many operators, dough is the major challenge to making great pizza. Here, we will address some of the things that operators can do to produce consistent quality dough. Like so many other things in life, pizza dough performance can be typified by the old motto of “GI-GO” or “garbage in, garbage out.” Your doughMore »

Ask Big Dave: Adding pizza to the menu

2012 September: Ask Big Dave

Q: I have a restaurant in Wilmington, NC, and want to add pizza to the menu. I am clueless to the pizza industry other than I love good NY pizza! Can you give me a list of equipment I need with brand names included? And should I buy pre- made dough or have the pizzaMore »

Conversation with Salvatore Reale, Ville Reale Pizzeria, Pittsburgh, PA

2012 September: Conversation

Salvatore lets us in on running a longtime family-run pizzeria Villa Reale Pizzeria Pittsburgh, Pennsylvania The Reale family opened Villa Reale Pizzeria in downtown Pittsburgh, Pennsylvania, in 1976. Born in Italy, Salvatore is known in the Pittsburgh community as a “Godfather of Pizza.” (To reach our success) — It has taken hard work, great customerMore »

Man on the Street: Why pizza?

2012 September: Man on the Street

Some folks are into football. Others are into baseball. Plenty are into NASCAR. I’m into pizza. I know the players, their statistics, what gear they use and where they worked before being “traded” to another team … errr pizzeria. It’s an obsession that quietly crept into my life and took control over the past decade.More »

Think Thin

2012 August: Think Thin

Tips for making the perfect thin-crust pizza Thin crust pizza is like the proverbial opinion — everyone has one, and theirs is the best. If you believe that your thin crust pizza is absolutely the best there is, take this opportunity to do something constructive like walk the dog, or empty your trash. Otherwise hangMore »