The Dough Issue

Pizza Today is your guide to pizza dough help, from dough problems to additives and experimentation with an entire issue dedicated to the vital part of the holy trinity of pizza. Pizza Today also hit the road to San Diego, California.

April 1, 2016 |

Pizza Today on the Road: URBN, San Diego, CA

From New Haven to San Diego Connecticut native Jon Mangini goes URBN with coal-fired pizza Growing up in suburban New Haven, Connecticut, Jon Mangini says pizza was just a part of life. “Everybody worked in a pizza place,” he says. “I was surrounded by it.” When he moved to San Diego, California, 12 years ago,…Read More

herb dough

April 1, 2016 |

Pizza Dough: Branching Out

Can a new dough net you new customer loyalty? The Belgian purity rules as they pertain to beer are very simple: all beer must be made with only water, hops and barley. With that said, there are a million ways to make different-tasting beers under those stringent standards. And, today, the beer brewing community has…Read More

April 1, 2016 |

Dining Out

Patio seating offers some unique perks and challenges Al fresco dining is the centerpiece of the CiboDivino Marketplace in Dallas, and the frenetic pace of Friday and Saturday nights is nothing short of “crazy,” says owner Daniele Puleo. But it’s also magical, as the outdoor dining system transforms a pocket of Texas into a slice…Read More

April 1, 2016 |

Dough Doctor: Man vs. Machine

The Dough Doctor sounds off on opening a dough skin and using air impingement ovens Q: Can I get the same chewiness and crispness from a machine rolled dough as from a hand-toss forming procedure? A: If the intent is to fully open the dough by machine to form the pizza skin without any changes…Read More

mac and cheese and red potato salad

April 1, 2016 |

On the Side

Don’t overlook the power of the side dish with your sandwiches The pride we take in the quality ingredients we use in our dishes, as well as the variety we offer, is unprecedented. The industry is ever changing and the focus of what our patrons look for is widening. It’s like a great IMAX theater…Read More

goat cheese pizza

April 1, 2016 |

Trending Recipe: The Billy Goat Strut

These ingredients are found year ‘round for this goat cheese pizza. The slightly sweet and acidic onions are a great complement to the tangy goat cheese. Try yellow tomatoes in the summer. Trending Recipe: The Billy Goat Strut   Print Author: Pizza Today Recipe type: pizza Ingredients 14-ounce dough ball ¼ cup caramelized onions (sautéed…Read More

April 1, 2016 |

Remarkable Remodels

Make sure a remodel, big or small, is worth the investment Remodeling can be costly, and the improved look should be worth the expense. The challenge is that it is difficult to measure whether a renovation, from a coat of paint to a complete overhaul of the dining room, can help the restaurant gain or…Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

April 1, 2016 |

Respecting the Craft: We’re not in Naples

Location makes all the difference when it comes to Neapolitan dough recipe I had a student come and ask me for a Neapolitan dough recipe and I told him I had several. I explained that it really depends on where you are making it, what conditions you are in and what flour you are using….Read More

April 1, 2016 |

Destinations: Buffalo, New York

A look at pizzerias in Buffalo, New York Leonardi’s Pizzeria This small mom-and-pop pizzeria has been a family affair for 44 years. Its rectangular pies have garnered attention in the region. Leonardi’s Famous White Pizza was recently named among Buffalo News’ “10 Pizzas to Pine For.” The pizza features a house-made white sauce, cheese, onions,…Read More

April 1, 2016 |

Hiring: Apply Online

Should you adopt online applications? Three years after opening Slice of the 80’s in Westland, Michigan, Adam Matt had enough. Matt tired of the laborious process of managing paper job applications. He grew weary of running off copies each time he needed to refresh his current stack or revise his customized employment application with a…Read More

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

April 1, 2016 |

Pizza Today on the Road: Napizza, San Diego, CA

Pizza Al Taglio When Pizza Today arrived at Napizza’s flagship location in San Diego’s Little Italy in January, the concept shined through with its quaint outdoor seating wrapped around its corner building, its spot-on vibrant branding inside and out, and its eat-with-your eyes slice and salad displays. Little Italy was bustling with mid-afternoon foot traffic…Read More

Scott Wiener Owner & Operator Scott’s Pizza Tours, NYC

April 1, 2016 |

Man on the Street: The Upper Crusts

The first thing I do upon meeting my tour customers is to ask them to define their expectations for New York-style pizza. The responses are all over the place — some anticipate a crust that’s thin and crispy while others are positive it’s going to be thick and tubby. There’s no consensus because New York…Read More