In The Kitchen

February 1, 2018

The Sunny Side

  Sun-dried tomatoes lend flavor year ‘round When pizzerias first began branching out into non-traditional toppings, among the safest were prosciutto, pesto and sun-dried tomatoes. While slightly more upscale than their traditional counterparts, these ingredients lent somewhat familiar flavors to unfamiliar diners. Fast forward a couple of decades, and there isn’t much pizzaiolos won’t toss… Read More

February 1, 2018

Knead to Know: Be a Sponge

The Dough Doctor answers your questions on the sponge process and mixing times Q: What is the sponge process and how does it fit into making pizza? A: In my last article I mentioned using the sponge and dough process in making frozen pizza dough for use in a pizza trailer, truck or any other… Read More

February 1, 2018

Do Us a Flavor

Chefs are using fantastic ingredients to turn their customers on to flavored pasta Flavored pastas are getting attention from chefs and restaurateurs who want to offer their customers something new and boost sales. Traditionally, in Italy, flavored pastas are generally not accepted with the exception of spinach-green, squid ink-black and beet-red. The current think tank… Read More

dried herbs, fresh herbs

February 1, 2018

Herbs: We’re Kind of a Big Dill

Should you use fresh over dried herbs? Although fresh herbs can still be purchased in the winter months, they are not as plentiful and inexpensive as they are in the summer. There is a time and place to use dried herbs, and this is a good time of year to use them. I want us… Read More

agave, basil, pesto

February 1, 2018

Tony’s Trending Recipe: Agave Nectar

    I started using agave nectar in 2009 as an ingredient not only on my pizzas, but also in my house-made sausage and pesto. At that time, using agave nectar in cocktails became popular and my mixologist at Tony’s Pizza Napoletana experimented with new libations. That got me thinking about incorporating the ingredient in… Read More

chicago style pizza, deep dish, giordano's

January 1, 2018

Pizza Styles: Think Thick

What’s the skinny on thick-crust pizza? izza classification used to be so simple; a pie was either thin or thick. A pizzeria was emulating either New York or Chicago, with all other regional varieties attributed to one of the two. Now styles that were once trapped in their respective regions have gone public. But judging… Read More

Pizza 'Nduja, trending, pizza topping, spreadable salami

January 1, 2018

Tony’s Trending Recipe

Pizza ‘Nduja For the last five years, ‘nduja has been becoming more and more popular in the pizza industry. There is almost a cult following. You may have not have even heard of it, but it’s become a trendy ingredient. If you don’t know what it is, ‘nduja is a spreadable salami. While that may… Read More

figs in half

December 1, 2017

Gettin’ Figgy With It

Tiny figs pack a mighty punch on pizza When you’re standing in your pizzeria or restaurant kitchen holding a small, plump fresh fig in your hand, three words come to mind: “What wimpy fruit.” But after you start cooking with these fleshy wonders, you’ll realize that nothing could be further from the truth. After all,… 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

Modern Pizza Trends Blend Old-World Style with New-Age Tips and Tricks

As it was first created in Italy, every pizza dough formula consists of flour, salt, yeast and water. Yet modern operators are finding ways to incorporate new flavors and styles into a very old technique. Thin-crust pizza still remains an American favorite, but the country’s many regions have brought to life their own styles. These are more than just pizza trends. Americans are fiercely loyal to their particular favorite pizza styles, from Deep Dish, Grandma and Old Forge to California, Detroit and New Haven. Everyone’s got a favorite –– and Pizza Today examines them all!

 

 

Today’s Restaurant Kitchens Feature More Than Traditional Toppings

Finding a point of differentiation is key when it comes to creating a menu. The pizza industry’s top ingredients include pepperoni, sausage, mushrooms, green pepper and onion, and every pizzeria offers some version of these toppings. Today, however, the pizza makeline is ever changing and diners are just as likely to find roasted garlic, sun-dried tomatoes, truffle oil and shrimp alongside their classic favorites. And the flavor doesn’t stop on top. Modern pizzaioli have found ways to implement flavor in their pizza dough formula as well. Ingredients like beer, spelt, whole wheat and molasses can give an operator a leg up on their competition and create a one-of-a-kind flavor profile that diners won’t find anywhere else.