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Menu Development
Detroit Style Pizza: A Guide to Detroit Pizza
Discover Detroit-Style Pizza Detroit style pizza is a square, deep dish pizza that is known for its racing stripes sauce on top, cheese crust crown and light crust. Whether you call them red tops or square pizza, Detroit-style pizza is a unique pizza style that hast become one of the hottest pizza styles and one […]
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Menu Development
Five Basic Tastes on Pizza: Sweet, Sour, Salty, Bitter and Savory
Learn how to use the five basic tastes on pizza to create knockout topping combinations The perfect pizza crust results from flour, water, yeast and time. There is a science to it. The key to why pizza tastes so good also lies in science. Topping a p...
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Menu Development
Napoletana Style Guide for Any Crust
Explore the Italian style and marketing approaches The combination of San Marzano tomatoes, fresh mozzarella and basil has yet to be superseded in the pizza game. Its simplicity in perfection is unrivaled. It’s very serendipitous that the Italian f...
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Menu Development
Pizza Styles: Sicilian vs. Grandma
Know the difference between the two square pizzas, Grandma pie and Sicilian Pizza In the first few months that we were open, someone wrote a scathing review on how terrible our deep-dish pizza was. They said, “while the bottom was crispy, it was mo...
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Menu Development
Potatoes on the Menu: Starch Raving Mad
Potato Pizza Ideas Don’t hate … potate Potatoes are like life; they never cease to amaze and confuse me. These orbs that grow nestled in mother earth’s embrace give sustenance to most humans on our little orb and follow only wheat and rice in t...
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Menu Development
Italian American Classics Reinvented
Find fresh new ways to makeover two traditional pastas In restaurant kitchens, as in life, sometimes you just need to mix things up. Traditional Italian American pasta dishes like spaghetti and meatballs and fettuccini Alfredo provide a classic found...
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Menu Development
‘Nduja Pizza: Covering the Spread
‘Nduja brings something different to the table The first time I had ‘Nduja, I was hesitant but curious. I was visiting a tiny independent pizzeria in the mountains of northern Arizona and spotted the kitchen staff working with the spicy, spreadab...
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Menu Development
Meat Combination Pizzas: We Meat Again
Meat combination pizzas remain menu mainstays Meat and I have a funny relationship. I once took a butchery course and found it to be incredibly therapeutic. Maybe it was the connection with the animal you’re about to cook, or the focus it ta...
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Menu Development
Trending Chili Peppers: Chili, Chili, Bang, Bang
Explore trending sweet and hot chili peppers on pizza “If your eyes do not water, the food is not good.” — Indonesian Proverb Historians believe that chilies were first domesticated by nomadic people who lived in a group of caves in the ...
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Menu Development
Man on the Street: “Sauce On Top”
The world’s highest rated pizzeria is doing it all wrong. Literally. The flagship pie at Pepe in Grani, located just 30 km north of Naples, is called the Margherita ha Sbagliata, which means “Margherita Made Wrong.” Among the pizza’s multiple...
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Menu Development
Knead to Know: Dough Tips from a Top Competitor
Leah Scurto blends art, science in dough making The competitive pizza scene has proven to be a launch pad for some of today’s most successful pizzerias. In addition, competition has become a laboratory for innovation and a great way to stay on top ...
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Menu Development
Italian Sandwiches: Built with Care
A good sandwich is tough to top — even in pizzerias If you’re looking to attract a lunch crowd and don’t offer pizza by the slice, sandwiches just might be your ticket to incremental sales increases. Much like a newly opened pizza dough, two pi...
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Menu Development
Vegetables on Pizza: V-edgy
Take vegetable toppings to rockstar status Over the years of being in the pizza business I’ve realized that there are three types of people: there are pizza people, people who think they are pizza people and others. You can tell right away what cat...