In The Kitchen

fresh tomatoes, summer tomatoes, heirloom tomatoes

August 1, 2015

Ripe for the Pickin’ (Fresh Tomatoes)

Choose the right fresh tomatoes in your seasonal offerings People are passionate about fresh tomatoes. Communities across the country — like Fulton, California and Columbia, South Carolina — even honor the yearly harvest with tomato festivals. Pizza makers, too, show their affinity for the vegetable. (Yes, that’s right vegetable! Though scientifically designated a fruit, the… Read More

dough scale, weighing dough, pizza dough

August 1, 2015

Dough Doctor: Weights & Measures

The Dough Doctor addresses dough formula, tossing technique and slice tips Q: We make our dough using one bag of flour with the rest of the ingredients portioned out in cup and tablespoon measures. Due to an increase in business, we need to make larger size doughs. How do we go about making a larger… Read More

gnocchi, pasta, entree

August 1, 2015

Go With Gnocchi

Italian staple isn’t difficult to pull off in your pizzeria As we all know, pasta comes in all sorts of shapes and sizes. Long and short, stuffed or stout, pasta is loved by most. An empty pizza skin or a bowl of plain pasta are to a chef what an empty canvas is to an… Read More

Tony Gemignani headshot

August 1, 2015

Respecting the Craft: Ancient Revival

Multi-grain doughs are making their way to the mainstream This year I decided to compete again at the World Pizza Championships in Italy. It’s been three years since I have actually competed in an Italian cooking competition. As a competitor you are always trying to figure out what pizza you are going to offer up… Read More

Choripollo Pizza, mexican pizza, chicken, chorizo, salsa, queso blanco

July 1, 2015

Trending Recipe: Choripollo Pizza

Mexican restaurants rival pizzerias in popularity, so we’ve taken a classic Mexican dish –– chorizo and chicken –– and turned it into a pizza. We think this one will sell well, but remember the chorizo is spicy and packs a punch, so don’t use so much that you overpower the rest of the ingredients. <<… Read More

cured meats, pizza, pancetta

July 1, 2015

You’re cured!

Bacon is great, but do you know your cured meats? From Papa Murphy’s Bacon, Bacon, Bacon Pizza to Little Caesar’s bacon-wrapped crusts, the delicious pork product has become America’s sweetheart. Riding on the bacon-mania wave, bacon’s more mature Italian cousins are starting to appear on American’s radars — and pizzas. Guanciale, pancetta, speck, prosciutto and… Read More

Tony Gemignani headshot

July 1, 2015

Respecting the Craft: Fresh Focus

July is a time when fresh garden tomatoes become available at local Farmer’s Markets. Whether they’re “Early Girls” or “Big Boys” or any of the other available varieties, you simply cannot beat a fresh heirloom tomato. When they are available, you should definitely make use of them on your menu in as many ways as… Read More

dough doctor, whole grains, pizza dough

July 1, 2015

Dough Doctor: Great Grains

The Dough Doctor takes a look at whole-grain crusts America’s obsession with health hasn’t slowed down. Our industry has survived low-carb and low-fat diets, but we can still remain a viable option for those seeking healthier eats. I’d like to talk about how to make a whole-grain type dough/crust. By definition a whole-grain crust is… Read More

spinach ravioli

July 1, 2015

Holy Ravioli!

Pillowy stuffed pockets are big movers in pizzerias   Stuffed pasta pillows, known as ravioli, have been filled with either beef or cheese for decades. It was that simple. Now with the Food Network’s popularity, the culinary arts have become such a highlight with more and more home cooks, chef wannabes and other great culinarians… Read More

burrata, fresh mozzarella

July 1, 2015

It’s a Stretch — Fresh Mozzarella

Fresh mozzarella sets your pizzeria apart Scott Gittrich, president of Toppers Pizza, doesn’t mind his work commute. That’s because since 1998, Whitewater, Wisconsin-based Toppers Pizza, which has 70 locations across 11 states, has used a local cheese company as its primary supplier and manufacturer for its mozzarella. Located in Belgium, Wisconsin, the manufacturer receives milk… 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.