In The Kitchen

April 1, 2018

The Local Flavor

  Pizzerias find success with regional toppings It should be no surprise that a country as vast and topographically varied as the United States is composed of not one unified culinary identity but a mosaic of regional specialties. Pizza’s position as an infinitely customizable dish makes it the perfect way to experience local flavors in… Read More

banh mi, pizza,

April 1, 2018

Take to the Streets

  Pizza chefs explore street-food-inspired pizzas Street food is synonymous with pushing the limits of cuisine to create something fresh and new or spinning traditional quick bites. What’s the quintessential street food? Pizza, of course. What else is street? What do people crave from a cart, truck or tent? It differs everywhere you go. Street… Read More

shredded mozzarella cheese

April 1, 2018

Portion Theory

It’s simple — you wanna throw money away or pocket it? This magazine has a lot of articles on why you should portion your product. There are several arguments for the practice, with cost savings and consistency being the two most obvious. There is no good argument against it. None. Laziness is not a good… Read More

April 1, 2018

Knead to Know: Chicago-Style Thin Crust

John Arena sits down with Tony Troiano of J.B. Alberto’s Ah, Chcago …the Windy City, the city of the Big Shoulders, the home of the deep-dish pizza. All of this is true, but you may be surprised to find out that when Chicago natives think of pizza they overwhelmingly choose thin-crust pizza. For 50 years,… Read More

microgreens, trending, pizza topping

April 1, 2018

2018’s Top Ingredients a Mix of Old, New Ideas

Hot, Hot, Hot Every year, we ask a handful of pizzeria owners what ingredients sell well in their restaurants, and no two years are alike. While pepperoni still remains the top choice for most, operators find that stepping outside of their comfort zones often translates to bigger profits and repeat business. As more consumers continue… Read More

March 12, 2018

Sausage: A Case for Variety

  Sausage is a top-five ingredient, but … With more sophisticated palates today than ever before, we have an amazing opportunity to crank up our creativity when it comes to building our pizzeria menus. Sausage remains one of the most popular pizza toppings today, and that’s a great thing. Sausage in and of itself has… Read More

hellboy pizza, pauli gee's, brooklyn, pizza, new york

March 12, 2018

Knead to Know: American Artisan

The American way can be found in countless pizzerias coast-to-coast Move over New York, Chicago and even Naples. The most influential trend in American pizza may not be based on the regional styles that shaped the course of our pizza landscape for generations. Influenced by pizza makers such as Chris Bianco, pizzerias like Brooklyn-based Paulie… Read More

romain head, sausage stuffed romaine lettuce, appetizer, buffalo style

March 1, 2018

A Starter is Born

  Appetizers can bring big money to guest checks he most important conversations in any restaurant planning meeting always center on butts. Specifically getting the most money out of every customers’ gluteus maximus –– or buttocks –– as it sits glued to your expensive restaurant chair. “Butts in seats” is a restaurateurs’ dream, but if… Read More

“Orange you Fabulous!” Sweet Potato Pizza with Mandarins, Charred Poblano and Cheddar

March 1, 2018

Fear & Loathing in Las Veggies

  What to do when winter takes its toll on fresh vegetables Between winter and spring, the availability of summer vegetables has gotten tremendously better. But as a penny-pinching restaurateur, the frightening prices are enough to give a snowman the shivers. As a pizzeria owner, I have to keep certain hot-climate menu items in play,… Read More

Chicken,Sun-dried Tomato Pesto, Pizza

March 1, 2018

Not Too Taboo

Prepared ingredients can be advantageous before spring veggies hit For decades, this magazine has touted the benefits of fresh ingredients, from house-made sausage (see Jeff Freehof’s story on page 46) to vine-ripened tomatoes and handpicked basil. But let’s live in the real restaurant world for a minute. There will be times when the weather lessens… 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.