Pizza Today July 2016 issue

Oh Canada!

Pizza Today goes on the road to Phoenix, Arizona. Go in depth into savory and sweet pizza combinations and Canadian bacon uses.


July 1, 2016 |

Dough Doctor: Breaking Down Baker’s Percent

100 Percent Sure Q: I see that most of the dough recipes that you talk about are in percent rather than in weights. How do I go about converting the percentages into ingredient weights? A: I get this question asked quite frequently so it never hurts to review it once again. The easiest way to…Read More

July 1, 2016 |

Wi-Fi, at Your Service

Do you need to offer Internet to your guests? With Sacramento and San Francisco as home to HOT ITALIAN’s three locations, it’s fair to say the pizzerias are ensconced in California’s cutting-edge technological landscape. Everything about this pizza-making enterprise screams sophistication, from sleek and modern décor, to pizza toppings like smoked salmon that appeal to…Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

July 1, 2016 |

Respecting the Craft: Why Expo Never Gets Old

Always learn something new at the International Pizza Expo In March, I attended my 23rd International Pizza Expo, and every year I learn something new.  It’s not just about products and equipment, either. I believe attendees tend to learn something new about themselves and others, as well. For example, I had a gentleman come up…Read More

Big Dave Ostrander

July 1, 2016 |

Hiring the right consultant for your pizzeria

Finding sound advice Pizzeria operators invest their bodies and souls into their restaurants; but, whether they’re newbies or veterans in the pizzeria business, there are times when finding trustworthy outside help and advice is warranted. For Mike Monteleone, owner of two Barone’s Pizzeria locations in the Los Angeles area, opening a fast-casual pizzeria on top…Read More

July 1, 2016 |

Pizza Today on the Road: Venezia’s New York Style Pizzeria, Phoenix, AZ

From Toils to Triumph Domenick Montanile grows his New York-style pizzeria to be a Phoenix standout A glance at Venezia’s New York Style Pizzeria reveals a successful Phoenix-based operation with five locations that crushed through annual sales of more than $14.5 million. The booming pizzeria has even risen to No. 6 on Pizza Today’s 2015…Read More

The Belgium Bombshell pizza

July 1, 2016 |

Pizza Toppings: Oh Canada (Canadian Bacon)!

Canadian bacon brings the flavor to meat toppings There are times as an entrepreneur that you want to take the low-risk road when it comes to toppings. That voice in your head says, “Will my customers even know that this topping is a cheaper (and perhaps an inferior) product?” looms every time you see a…Read More

July 1, 2016 |

Pizza Today on the Road: Sauce Pizza & Wine, Phoenix, AZ

Awesome Sauce Restaurateur Scott Kilpatrick acquires a fast-casual leader in Arizona It isn’t everyday that a well-developed, successful restaurant brand becomes available, so when restaurateur Scott Kilpatrick had the opportunity to purchase Sauce Pizza & Wine, he and his investment group jumped at the chance to acquire the brand in January 2015 from Fox Restaurant…Read More

July 1, 2016 |

Destinations: Sacramento, California

A Look at Pizzerias in Sacramento, California HOT ITALIAN The three-unit Hot Italian is the first pizzeria in the country to receive the REAL Certified Food award from the United States Healthful Food Council for its commitment to setting new standards for food and responsible practices. Its pizza dough is made with an organic, non-GMO…Read More

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

July 1, 2016 |

Man on the Street: Prevent Customer Complaints

If not for Tom and Christian, my first job waiting tables at a suburban New Jersey chain restaurant would have been absolute Hell. My managers swooped in like angels, saving my soul whenever I made a mistake. They protected me when I made errors and cooled down devilish customers who had no intention of backing…Read More

Honey Goat Cheese & Tomato Sub

July 1, 2016 |

Trending Recipe: Honey Goat Cheese & Tomato Sub

We love goat cheese, but honeyed versions add a taste of sweetness that you just can’t replicate with a simple drizzle of the golden goodness. Here, we’ve paired vine-ripened yellow tomatoes, arugula, honey goat cheese, roasted garlic cloves and sliced sweet picanté peppers for an amazing summer sandwich. Without meat, this is a great vegetarian…Read More

July 1, 2016 |

Commentary: Crafting a Winner

We’ve touted the benefits of offering craft beer for a long time now. We know a good thing when we see it, and all of the early signs that pointed to a boom in the segment many years ago have since proven to be correct. As I sat in on a seminar at International Pizza…Read More

fig pizza

July 1, 2016 |

Pizza Trends: How Sweet It Is

Sweet and savory pairings tempt customers and balance your menu When I was a kid, my pizza palate was rather unrefined. In fact, pepperoni was really the only topping I liked. I can still remember the first time I saw someone order a pizza with ham and pineapple on it. I was completely grossed out….Read More