In The Kitchen

September 25, 2012

Beer Offering

I know that to say “it depends” seems vague. However, it really does depend on what you are trying to create. Do you want to be known for having an incredible beer selection with beers from all over the world? More importantly, do you have the size restaurant that can support turning over that much beer without… Read More

September 25, 2012

Ricotta Pie

On some levels of taste and interest, you could call a ricotta pie the Italian version of American cheesecake. The good news is that a ricotta pie can be just as versatile as cheesecake when it comes to flavors and add-ins. And more good news is that a ricotta pie, to my way of baking,… Read More

September 25, 2012

Oven Dried Tomatoes

For added authenticity, consider trying tomatoes on your own (provided you have the manpower). It’s easier than you might think. Here’s a quick recipe: Oven-Dried Tomatoes 2 pounds Roma tomatoes 1/2 cup extra-virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 5 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon… Read More

September 25, 2012

Bruschetta Crostini

Bruschetta and Crostini are essentially in the same family of Italian appetizers, yet each has its own distinct personality. Add one or the other to your antipasti menu (if you add both it might confuse your customer). Generally speaking, if you are more into Italian fine dining, crostini would be more appropriate. For Italian casual… Read More

September 21, 2012

Dough Doctor: National Pizza Month

Here we are, October and National Pizza Month. It’s time to celebrate! For some operators the summer has been slow, but now that kids are back in school, pizza is back on the menu again for social and school functions, and home meals for families on the go. This is the month to begin promoting… Read More

September 20, 2012

Consistent Pizza

We all strive for consistency. In sports, you’ll hear players and coaches say all they ask from officials is that they be consistent. The word choice is interesting. They don’t demand accuracy, they demand consistency. In baseball, for example, managers often don’t care if a pitch on the outside corner is called a ball instead… Read More

September 20, 2012

Portion Control vs Freehand

What are the advantages of portion control, or is it best to freehand? The biggest advantage of portion control is definitely food cost control. This is an area that many foodservice workers miss out on. Over-portioning can account for a large part of high food costs second to food waste. You obviously want to start with portion… Read More

September 20, 2012

Pizza Sticks to Screen

I bought some new pizza screens for use in my conveyor oven, but pizza keeps sticking to them. What is the problem? Before using new pizza screens, you need to spray them (make sure it’s an oil-based spray) and run them through the conveyor about 8 to 10 times, until they get dark in color. This… Read More

September 20, 2012

Soggy Pizza from Veggies

I prefer using fresh vegetables on my pizza, but they have more water content and create a soggy pizza. Is there a solution to this problem? A: Yes, there is. I like fresh veggies too, and I solved that problem by using a Japanese breadcrumb. I find it best to sauce the dough first, then… Read More

September 20, 2012

Hand Toss for Convection Oven

My son just over a small bar/restaurant and really wants to offer hand-tossed pizzas. Can they be cooked in the convection oven? A: You can bake a decent pizza in a convection oven, but you can’t bake it in a pizza pan. See, in a traditional pizza oven, you have about 85 to 90 percent… 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.