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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
Figs on Pizza: 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 wonder...
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Menu Development
2018 Menu Guide
Discover pizza, app, entree, sandwich, and dessert recipes to infuse in your menu. Appetizers Brussels Sprout and Sausage “Cassoulet” Fried Mozzarella West Coast Chopped Salad Pizza Stuffed Mushrooms Grilled Flat Bread with Sun-Dried Tomat...
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Menu Development
Man on the Street: Return of the Slice
Yes, you can still get great pizza by the slice I’ve got some exciting news: pizza by the slice is not dead in New York City! If you had asked me five years ago, I would have predicted otherwise. At the time, wood-fired ovens were being installed b...
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Menu Development
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 produc...
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Menu Development
Open-faced Sandwiches: Out in the Open
Open-faced sandwiches make for a perfect lunch or dinner special Open-faced sandwiches can bring a whole new level of sophistication to your menu, leaving your guests curious and hungry for what kind of masterpiece you might create next. If yo...
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Menu Development
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...
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Menu Development
Man on the Street: Motor City’s Finest
The popular pizza style is making Detroit a pizza destination After I hung up the phone, it took a few seconds of delightful distraction before sheer terror set in. The folks from Pizza Expo had asked me to moderate a panel discussion about Detroit-s...
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Menu Development
BBQ, Baby!
Explore the various bbq types that work for pizza Everywhere in the world you go, you’ll probably find barbecue staring you in the face. In Tokyo, the smoke of a yakitori-ya, or stand, is unmistakable as the skewered sticks of fatty chicken ...
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Menu Development
Pasta: The Long Way ’Round
Linguine is a must-have on any pasta menu inguine is a staple not just in Italy, but also in most restaurants around the world. It’s a perfect pasta to use across many cuisines. I want to share with you different ways to purchase it and different w...
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Menu Development
Ingredients: The Big Squeeze
Lobster a classic Northeastern topping Lobsters are considered crustaceans that live on the ocean floor. Lobsters harvested off the coast of Maine are considered cold water lobsters and have two large claws. One is a cutter claw and the other is a cr...
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Menu Development
On Tap: Come Together
It’s a beautiful thing when beer and pizza come together When it comes to properly marrying pizza with craft beer, Coalhouse Pizza in Stamford, Connecticut, may be one of the best examples we’ve seen. A quick glance at the musically themed dining...
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Menu Development
Wrap It Up
Calzones serve, deliver easily While calzones have been around for decades, they continue to grow in popularity year after year. I want to share the best practices for creating some creative calzones for you to incorporate into your well-balanced men...