February 2018

ALL MAGAZINE ISSUES


pizza today, magazine cover, february 2018

Countdown to Pizza Expo

Gear up for Pizza Expo 2018 with a look at can’t miss events. Explore ways to keep kids engaged, e-mail strategies for results and food-cost tips. Find menu ideas and recipes on sun-dried tomatoes, flavored pasta and dried herbs. Pizza Today hit the road to Minneapolis, Minnesota and Bloomington, Indiana.

February 1, 2018 |

The Sunny Side

  Sun-dried tomatoes lend flavor year ‘round When pizzerias first began branching out into non-traditional toppings, among the safest were prosciutto, pesto and sun-dried tomatoes. While slightly more upscale than their traditional counterparts, these ingredients lent somewhat familiar flavors to unfamiliar diners. Fast forward a couple of decades, and there isn’t much pizzaiolos won’t toss…Read More

Jeremy index

February 1, 2018 |

Commentary: Gearing Up

Because I’m a lifelong learner at heart, I’m always jazzed to drop into the educational seminars and pick up new knowledge from those who are in the trenches every day. And because I’m a fierce competitor, watching pizza makers go head-to-head in cooking or dough tossing never fails. But there’s something new this year that…Read More

Nonavo pizza, vancouver, washington, pizzeria

February 1, 2018 |

Destinations: Nonavo, Vancouver; The Pizza Barn, Yonkers

Nonavo Pizza | Vancouver, Washington Opened in the summer of 2016, Nonavo’s philosophy is to buy the best ingredients and let them shine. The dough is mixed and rolled out by hand. “The tomato pie is an homage to the pizza I grew up eating in Trenton, New Jersey,” says chef Joey Chmiko. “The main difference…Read More

February 1, 2018 |

At Your Service: Eye of the Tiger

Get yourself ready for your pre-shift meetings One of the things that our industry demands is passion. The effect is it drives people to doing things well –– not just ok –– and really beyond “just enough.” One of the symptoms of passion is attention to detail. When I dine out, one of those details…Read More

king dough, pizzeria, bloomington, indiana

February 1, 2018 |

Pizza Today on the Road: King Dough, Bloomington, IN

Mobile to Mortar Pizza proprietor makes a big move Adam Sweet was kicking it for a well-established and successful pizza company in Arkansas, but something was missing. Though he played a prominent role in the business’s operations, he felt like the low man on the Totem Pole to a degree. Point blank: he wanted to…Read More

February 1, 2018 |

Knead to Know: Be a Sponge

The Dough Doctor answers your questions on the sponge process and mixing times Q: What is the sponge process and how does it fit into making pizza? A: In my last article I mentioned using the sponge and dough process in making frozen pizza dough for use in a pizza trailer, truck or any other…Read More

February 1, 2018 |

Do Us a Flavor

Chefs are using fantastic ingredients to turn their customers on to flavored pasta Flavored pastas are getting attention from chefs and restaurateurs who want to offer their customers something new and boost sales. Traditionally, in Italy, flavored pastas are generally not accepted with the exception of spinach-green, squid ink-black and beet-red. The current think tank…Read More

dried herbs, fresh herbs

February 1, 2018 |

Herbs: We’re Kind of a Big Dill

Should you use fresh over dried herbs? Although fresh herbs can still be purchased in the winter months, they are not as plentiful and inexpensive as they are in the summer. There is a time and place to use dried herbs, and this is a good time of year to use them. I want us…Read More

February 1, 2018 |

Marketing: In the Inbox

Six strategies to create an effective e-mail marketing campaign ith a list of customers’ e-mail addresses, you can improve both their overall experience and your pizzeria’s bottom line. In the U.S., 91 percent of adults like to receive promotional e-mails from companies they do business with, according to MarketingSherpa. “We use e-mail marketing to notify…Read More

February 1, 2018 |

Family Friendly

Ways to keep kids engaged, happy and entertained while they wait Patience is not a strong virtue in children. Eventually, they will acquire it, but until then, if you want your youngest customers to hold it together while they wait for their pizzas to arrive and ensure that their parents will patronize your establishment again…Read More

February 1, 2018 |

Man on the Street: What’s in a Name?

For those getting ready to open a pizzeria, think hard about your name Before I devoted my life to pizza, I was a music guy. I played in rock bands through high school and college, hopping from drums to guitar to whatever instrument I could fake my way through. You’ve never heard of any of…Read More

Scott Sandler, Pizza Head, St. Louis, Missouri, vegetarian, pizzeria, slice shop

February 1, 2018 |

Conversation: Scott Sandler, Pizza Head — St. Louis, MO

Pizza Head is a no-frills NY slice place with a DIY (Do It Yourself) ethos. Doing something DIY is out of necessity, not choice. I took what was there in the space, spent very little money, put in my ovens and other equipment, threw some tables and chairs in and some paint on the walls,…Read More

February 1, 2018 |

Pizza Today on the Road: Galactic Pizza, Minneapolis, MN

Out of the World Galactic Pizza charts a new horizon after change of ownership What do you get when you combine a superhero theme and décor with a sustainability focus? Galactic Pizza with its “planet-saving pizza” mission. Superheroes don capes and colorful costumes, traversing Minneapolis’ Uptown neighborhood in 100-percent electric cars transporting unique pizzas. Back…Read More

agave, basil, pesto

February 1, 2018 |

Tony’s Trending Recipe: Agave Nectar

    I started using agave nectar in 2009 as an ingredient not only on my pizzas, but also in my house-made sausage and pesto. At that time, using agave nectar in cocktails became popular and my mixologist at Tony’s Pizza Napoletana experimented with new libations. That got me thinking about incorporating the ingredient in…Read More

February 1, 2018 |

Food Cost Basics to Next Level Practices

Sweat the details or sweat the results I don’t play golf, but there is a phrase I am well aware of in golf that says, “drive for show, putt for dough.”  That translates to the pizza realm in that all the glitz, awards, accolades and every hipster fan from here to Williamsburg won’t matter unless…Read More