John Gutekanst

John Gutekanst owns Avalanche Pizza in Athens, Ohio and has a pizza blog called Pizza Goon. He is an award-winning pizzaiolo, baker, teacher, speaker and author and has been featured in Gastronomica, Food Arts, National Geographic, Alimentum Food Journal, Food Network and Best Food Writing, 2012.



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


February 1, 2018 |

Green Herb Pappardelle with Yellow Tomato Passata and Soppressata

For Pasta Green Herb Pappardelle with Yellow Tomato Passata and Soppressata   Print Author: Pizza Today Recipe type: Entree Ingredients 1 ounce of each: arugula, cilantro and Italian flat-leaf parsley (You may substitute basil for cilantro.) 1¼ teaspoons extra virgin olive oil 1½ teaspoons salt, reserved 1 cup flour, reserved 1 teaspoon water 1 whole…Read More


Feta and Bacon-wrapped Fig Pizza with Pistachio

December 1, 2017 |

Feta and Bacon-wrapped Fig Pizza with Pistachio

  Feta and Bacon-wrapped Fig Pizza with Pistachio   Print Author: Pizza Today Recipe type: Pizza Ingredients 19-ounce (large) proprietary dough ball 6 ounces aged mozzarella 4 ounces feta cheese 10 dollops of fig jam 3 to 4 large slices of bacon 4 green figs, sliced in half 8 to 9 dollops fig-mascarpone pudding (recipe…Read More


Feta and Bacon-wrapped Fig Pizza with Pistachio

December 1, 2017 |

Scratch Fig Jam

  Scratch Fig Jam   Print Author: Pizza Today Recipe type: sauce Ingredients 9 ounces dried figs (For a lighter color, use the more expensive golden figs.) 1½ cups water 6 ounces (one small pack) fresh raspberries (optional) Instructions Slice and dice the figs and place into a small, non-reactive bowl. Get tap water as…Read More


December 1, 2017 |

Fig and Gorgonzola Pizza with Prosciutto di Parma

  Fig and Gorgonzola Pizza with Prosciutto di Parma   Print Author: Pizza Today Recipe type: Pizza Ingredients 16 ounces proprietary pizza dough 3 ounces aged mozzarella 2½ ounces Gorgonzola 8 dollops of jarred fig jam or house-made fig jam 1 handful of baby arugula (approximately 1½ cups) 6 to 8 slices of thinly-sliced Prosciutto…Read More


figs in half

December 1, 2017 |

Gettin’ Figgy With It

Tiny figs pack a mighty punch on pizza When you’re standing in your pizzeria or restaurant kitchen holding a small, plump fresh fig in your hand, three words come to mind: “What wimpy fruit.” But after you start cooking with these fleshy wonders, you’ll realize that nothing could be further from the truth. After all,…Read More


November 1, 2017 |

Heirloom Tomato Pizza with Chorizo, Avocado Salsa and Cilantro

Heirloom Tomato Pizza with Chorizo, Avocado Salsa and Cilantro   Print Author: Pizza Today Recipe type: Pizzas Ingredients 1 tablespoon red onion, chopped very fine 1 medium avocado, (approx. 6 ounces) Juice of ½ lemon ¼-1/2 ounce fresh cilantro, chopped fine 2 ounces grated manchego cheese 6 ounces of your proprietary mozzarella blend 3 ounces…Read More


mac and cheese, crabcakes

November 1, 2017 |

Mac Attack

Make mac and cheese more than a side dish Not long ago in my pizzeria, I stood there doubting my ability to act like a real adult. After coming to the realization that I was just a child inside, I made a decision, about two things: mac and cheese. We had a crazy pizza called …Read More


November 1, 2017 |

Perfectly Paired

Not every cheese matches with every sauce The art of owning an independent restaurant in today’s world of high food costs and corporate saturation is a tough balancing act. For some of us, researching, sourcing, producing and marketing a new product is a costly affair that leads some of us to say: “I’ve got my…Read More


mac and cheese, crabcakes

November 1, 2017 |

Mac and Cheese Crabcakes

Mac and Cheese Crabcakes   Print Author: Pizza Today Recipe type: Entree Ingredients 8 ounces jumbo lump crab meat 1 cup pre-cooked mac and cheese 3 tablespoons aged white cheddar 1 egg 1 tablespoon mayonnaise 1 tablespoon chopped fresh basil 1 tablespoon fresh chopped chive ½ tablespoon Old Bay seasoning 4 tablespoons panko bread crumbs…Read More