Pizza Today
The Future of Pizza Dough
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Blending Cheese
Mix it up with your cheese. The flavor profile of each cheese commonly found in pizzerias can be put together to create unique combinations. Try these combinations (in a 50-50…
News December 16
Spicy Chicken Penne
Print Spicy Chicken Penne Author: Pizza Today Recipe type: entrees “This is a simple, yet tasty, pasta dish that requires little labor and no expensive ingredients. Solid profit maker.” — PT…
Recipes December 15
Spinach and Feta Pizza
Print Spinach and Feta Pizza Author: Pizza Today Recipe type: Pizza Ingredients 8 ounces fresh spinach, washed and stemmed ¼ cup water 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced…
Recipes December 15
Respecting the Craft: Wood vs. Coal
Coal-fired oven or wood-fired oven, which is better? Every time I teach a course at the International School of Pizza I have students ask me if my coal-fired or wood-fired…
News December 15
2015 Pizza Today Menu Guide
〈 Winter 〉 〈 Spring 〉 〈 Summer 〉 〈 Fall 〉 〈 Menu Guide Home…
News December 15
How To: Breakfast Pizza with John Gutekanst
John Gutekanst, owner of Avalanche Pizza in Athens, Ohio, demonstrates how to make his famous breakfast pizza. For more great appetizer, salad, soup, pizza, sandwich, entree, pasta, dessert and beverage…
News December 9
How To: Potato & Leek Pizza with Prosciutto di Parma Gravy with John Gutekanst
John Gutekanst, owner of Avalanche Pizza in Athens, Ohio, demonstrates how to make the Potato & Leek Pizza with Prosciutto di Parma Gravy. This how-to video series is part of…
News December 1
How To: Guanciale and Fig Pizza with John Gutekanst
John Gutekanst, owner of Avalanche Pizza in Athens, Ohio, demonstrates how to make the Guanciale and Fig Pizza with cured guanciale (or thick-cut pancetta), fig jam, spinach and roasted almonds.…
News December 1Latest Recipes
