In The Kitchen

finished dough temperature

June 1, 2018

Knead to Know: Getting Warmer

Temperature is the driver of fermentation, key to effective dough management While at Pizza Expo this year, I met with many pizzeria operators and discussed their ongoing dough problems. What I found was that, in a good many cases, the operators were not exercising any real control over the finished dough temperature. In fact, when… Read More

Olive Lime chicken pizza, Avocado-Olive Salsa, recipe

June 1, 2018

Olives 101: Pit Crew

  Put these flavorful fruits to work in your kitchen The marriage between olives and modern Americans is complicated. Olives are either loved or hated. (Some of my staff can’t even get past the word “olive” by saying immediately: “I don’t DO those.”) Olives (and anchovies) are the toppings that people feel either disgust for… Read More

temperature controlled reach in refrigerator

June 1, 2018

Cracking the Health Code

In knowing what most often catches health inspectors’ attention, restaurants can pay particular attention to kitchen hot spots When it comes to health codes and food safety, Alex Lyudmir isn’t taking any chances. The co-owner of Rizzo’s Fine Pizza Co., a two-unit, family-owned concept that’s been dishing up pies in New York City since 1959,… Read More

pizza, Big Southwest Beef and Corn Pie with Pepper Jack

May 1, 2018

Cheese Pairing: The Ooze Brothers

  Are you prepared for the Mozza-pocalypse? Mozzarella is an island unto itself. It is one of those foods that never needs a description. Be it pronounced as “motsa,” “mutz,” “moosa,” or “mozza,” the effect is the same to any hungry listener’s muscle memory. That long, oozy, stringy pull, deep cream taste and strong chew… Read More

red sauced pizza

May 1, 2018

Return to Red

Red sauce basics to next-level flavor My good friend Eric Marshall is the founder and owner of Tulsa’s first and largest brewery, Marshall Brewing. He’s a master brewer who studied in Munich, and I think the world of him. He took a chance and put everything on the line for his craft, much like me… Read More

detroit style pizza

May 1, 2018

Knead to Know: Detroit Style Dough

The Motor City’s famous style makes its way across the U.S. Perhaps no pizza style has entered the public consciousness in quite the way that Detroit-style pan pizza has. This style has been a Motor City secret since the 1940s, but it took until 2012 for Shawn Randazzo to rock the pizza world at Pizza… Read More

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

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.