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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
Man on the Street: The Thrill of Discovery
I honestly wasn’t planning on eating any pizza during my lightning-fast mini vacation in North Carolina. The trip was all about seeing family so I did zero research beyond the obligatory tweet asking for recommendations in the area. The lack of res...
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Menu Development
On Tap: Tapping What’s in Style
As mentioned last month, popular ales include pale ales, india pale ales, brown ales, porters, stouts, Hefeweizens, Kolschs, Goses, sours and barley wines. IPAs and pale ales are two of the most popular craft beer styles in the United States. IPAs an...
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Menu Development
Mascarpone Madness
Versatile cheese worth a look when pushing your menu If there is one cheese that I adore, it’s mascarpone. Not because of its high butterfat or its traditional use as a sweet dessert cheese, but because it is a brilliant mixing cheese for any pizze...
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Put on the Puttanesca
Classic sauce gets its due Puttanesca sauce is a robust concoction comprised of (but not limited to) tomatoes, capers, onions, olives, garlic, anchovies, herbs and olive oil. It lends itself to many Mediterranean dishes and has been said to originate...
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Menu Development
Respecting the Craft: Raw or Pre-Cooked Sausage?
It seems to me that most operators are scared of putting raw sausage on a pizza. I hear it all the time. Sometimes they blame it on the health department. Or they say that if raw sausage is not handled properly it can be a big problem. Of course that...
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Menu Development
On Tap: What the Ale?
Deciphering the different styles and characteristics of beer Merriam Webster Dictionary defines beer as an alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops and brewed by slow fermentation. Beer has been around ...
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Menu Development
Totes Ma ‘Goats’
Goat Cheese — a favorite among specialty cheeses Goat cheese has made the transition from upscale to mainstream. In 2014, the UK even experienced a goat cheese shortage. And demand in the U.S. has continued to soar. Today, you’ll find goat cheese...
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Menu Development
Dough Doctor: Loaded Questions
The dough doctor dishes on dough loading and oil absorption Q: What is dough loading? A: Dough loading is really just another way of saying “X” amount of dough per square inch of surface area. We calculate the dough loading by dividing the...
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Menu Development
Beauty and the Beef
A few tips and tricks to convert ground beef pizza topping into a marketable hit When I was 16 years old, I worked as a dishwasher at the White House Tavern in Palatine, Illinois. This bar had a small kitchen that served huge cheeseburgers made by a ...
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Menu Development
On Tap: Getting Started (Selling Craft Beer)
So you want to sell craft beer but don’t know where to start? If you already have a license to sell beer, you’re ready to go! If you don’t have a license, you’ll first need to reach out to your state and city Alcoholic Beverage Control...
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Menu Development
Respecting the Craft: Thin Skin
Part II of Tony’s tips for making the perfect thin-crust pizza Last month I gave some pointers for making a great thin-crust pizza. But since there’s so much to the subject, we broke it up into two parts. Without further adieu, here is the second...
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Menu Development
On Tap: Why Craft Beer?
Editor’s Note: On Tap is a new monthly series by Keith Coffman, owner of Lost River Pizza Co. in Bowling Green, Kentucky. Throughout the series, Keith will discuss the ins and outs of successfully selling craft beer in your pizzeria. Many of you se...