In The Kitchen

roman, al taglio-style pizza, pizza styles, square pizza

August 1, 2018

Knead to Know: Next Wave — Roman-style Pizza

Roman-style pizza is taking off — here’s how to nail the dough Are you looking for the next trend in our industry? Searching for something that can be easily executed with standard equipment and stand the test of time? Perhaps your search is over. Of the many excellent pizzas that were on display at 2018… Read More

August 1, 2018

How efficient is your makeline?

Get Moving During my college summers I worked my restaurant job at night and did construction during the day. I considered myself a pretty solid employee and felt completely embarrassed my first week on a construction site when the GC on the project asked me to move a bunch of bricks and I started hauling… Read More

roman style pizza

August 1, 2018

When In Rome — Roman-style Pizza

A Roman invasion is imminent: What you need to know Walking the aisles at International Pizza Expo last year, it became clear that one specific style of pizza was rapidly gaining traction amongst attendees. There was so much buzz about Roman pizza, in fact, that there will be a Roman division at the 2019 International… Read More

Goat Cheese, Prosciutto and Strawberry Salad

July 1, 2018

Simple Summer Salads

  If you’re not menuing greens, you’re missing out on green Living in the South, there are days in the summer where the thermometer swells above 100 F. A thick sheen of heat seems to perpetrate every surface, much like a layer of grease on a cheap pizza (that is a whole other subject). Dinner… Read More

spacca noli, chicago, margherita, pizza

July 1, 2018

Knead to Know: Neapolitan Pizza Dough

A modern master shares tips The simplest things can also be the most difficult to master. So it is with Neapolitan pizza dough. Consisting of only flour, water, salt and yeast, this dough is the most basic of all formulas, and the most challenging to get right. To get to the heart of Neapolitan dough,… Read More

July 1, 2018

Kitchen Confidential — Design Trends

Kitchen design trends include smaller spaces and cooking as entertainment Operators are designing their kitchens to do more than handle the lunch and dinner rushes. Today’s kitchens must also look awesome, because open kitchens are still gaining popularity. While pizza enthusiasts have long enjoyed watching the experts toss the dough high over their heads, it… Read More

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

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.