In The Kitchen

March 1, 2015

Five Sandwich-inspired Pizzas

Look to popular regional sandwiches for pizza inspiration   Sandwiches and pizzas share the holy trinity of dough, cheese and sauce. So why not draw inspiration from some of the country’s most beloved sandwiches for your next pizza special? Look to your local region’s sandwiches. What sells well in your area? Mike Rutledge, director of… Read More

warm chocolate cakes with fresh fruit dessert

March 1, 2015

Decadent Desserts

Tempt your customers with sweet dessert offerings Desserts can be a tough sell in a pizzeria. After a customer has filling breadsticks, pizza and beer or soda, there’s often no room left for a sweet treat. Perhaps that’s why lemon sorbet or melt-in-your mouth gelato are appealing options to Italians. But the fact remains, nonetheless,… Read More

March 1, 2015

Go Big — Extra Large Pizzas

Oversized pies become a big hit   From supersized value meals and Big Gulps to 31-ounce coffees and oversized SUVs, everything these days seems bigger. Does bigger mean better? According to pizzeria operators when it comes to pizza –– the answer is yes. When Momo’s Pizza and Brew Pub in Tallahassee, Florida, began selling 30-inch… Read More

February 23, 2015

Makeline Marinades

Yes, you can — and should — make your own marinades The art of transforming meats, vegetables and fish is as age-old as food itself. Marinating is the use of acids, salts, enzymatic liquids, spices, oils and herbs to not only tenderize meats and kill any harmful bacteria lingering on the surface of foods but… Read More

February 17, 2015

Get Busy

Don’t overlook restaurant kitchen design for maximum efficiency We all know that location, location, location is oh-so-important to our business success. By now we’ve come to understand the basics to restaurant success and that is, besides location, great food and great customer service at a good value. I want to take this time to break… Read More

February 9, 2015

Trending Recipe: Valentine’s Day Pizza

How To: Heart-shaped Pizza If you’re sitting there wondering how to create a heart-shaped pizza, it’s easier than you think. We used butcher paper folded in half and cut a large heart. We then traced the heart onto a pizza box and cut it out. After rolling out our dough, we simply placed the box… Read More

February 2, 2015

Say Cheese!

Pizzerias move beyond mozzarella serving modern cheese pizza instead The saying may go, “don’t fix what isn’t broke,” but operators would be remiss to ignore the vast variety of non-traditional cheeses that are readily available. From smoky Gouda and creamy goat cheese to salty feta and pungent bleu, there’s no shortage of artisanal cheeses to… Read More

February 1, 2015

Run Around ’Su — Tiramisu Recipes

These non-traditional tiramisu recipes are anything but typical “Pick me up!” Sure, that’s what your kids said when they were small, but it’s also the literal translation of tiramisu, because it gives you a “pick me up” from the coffee that is sweetened and soaked into the sponge cake or ladyfingers. This smooth and creamy… Read More

french brulee, martini, cocktail, craft cocktail

January 12, 2015

Trending Recipe: French Brûlée Martini

This toasty martini is served warm. It’s perfect for cold-weather months and includes seasonal items you don’t need to store year ’round.   French Brûlée Martini Courtesy of BoomBozz Pizza and Taphouse, Louisville, Kentucky 2 ounces top-shelf vodka ¼ ounce Chambord 4 ounces hot water 2 tablespoons hot cocoa mix 2 marshmallows White chocolate syrup… Read More

January 5, 2015

Trending Recipe: Smoky Bourbon Barbecue Sauce

Bourbon is white hot right now and can be found as flavoring in everything from bacon to candy. Pizza Today is located right in the heart of bourbon country, so we gave this smoky bourbon barbecue sauce a go — and it was finger lickin’ good! Smoky Bourbon Barbecue Sauce 1 white onion, minced 10… 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.