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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
Dough Doctor: Pizza Crust Characteristics
Want a chewy or crispy pizza crust? The one thing that we all have in common is that we are trying to achieve specific characteristics in our finished pizza crust. Some are trying to achieve a soft and foldable crust, while others are looking for a c...
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Menu Development
Taters gonna tate
Potatoes on pizza? Yes, please Potatoes on pizza are gaining popularity in a lot of America’s pizzerias. Yes, this lowly tuber may seem an unlikely companion to pizza. But once your customers experience its broad flavor and textural horizons it can...
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Menu Development
Respecting the Craft: Ancient Revival
Multi-grain doughs are making their way to the mainstream This year I decided to compete again at the World Pizza Championships in Italy. It’s been three years since I have actually competed in an Italian cooking competition. As a competitor you ar...
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Menu Development
Trending Recipe: Pizza Dip
If you’ve been on social media lately, you’ve probably noticed a viral video making a pizza dip. We decided to try our hand at making one ourselves. Print Pizza Dip Author: Mandy Detwiler Recipe type: Appetizer Ingredients 6 ounc...
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Menu Development
Dough Doctor: Weights & Measures
The Dough Doctor addresses dough formula, tossing technique and slice tips Q: We make our dough using one bag of flour with the rest of the ingredients portioned out in cup and tablespoon measures. Due to an increase in business, we need to make larg...
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Menu Development
Ripe for the Pickin’ (Fresh Tomatoes)
Choose the right fresh tomatoes in your seasonal offerings People are passionate about fresh tomatoes. Communities across the country — like Fulton, California and Columbia, South Carolina — even honor the yearly harvest with tomato festivals. Pi...
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Menu Development
Go With Gnocchi
Italian staple isn’t difficult to pull off in your pizzeria As we all know, pasta comes in all sorts of shapes and sizes. Long and short, stuffed or stout, pasta is loved by most. An empty pizza skin or a bowl of plain pasta are to a chef what ...
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Menu Development
Pesto Perfection
Simple sauce has multitude of uses, twists Pesto is a sauce whose origin comes from northern Italy and is traditionally made up of fresh basil, garlic, salt, olive oil, Parmesan and pine nuts. The ingredients get blended together except for the pine ...
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Menu Development
Respecting the Craft: Fresh Focus
July is a time when fresh garden tomatoes become available at local Farmer’s Markets. Whether they’re “Early Girls” or “Big Boys” or any of the other available varieties, you simply cannot beat a fresh heirloom tomato. When they are avail...
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Menu Development
Trending Recipe: Choripollo Pizza
Mexican restaurants rival pizzerias in popularity, so we’ve taken a classic Mexican dish –– chorizo and chicken –– and turned it into a pizza. We think this one will sell well, but remember the chorizo is spicy and packs a punch, so don’t...
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Menu Development
Dough Doctor: Great Grains
The Dough Doctor takes a look at whole-grain crusts America’s obsession with health hasn’t slowed down. Our industry has survived low-carb and low-fat diets, but we can still remain a viable option for those seeking healthier eats. I’d like to ...
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Menu Development
You’re cured!
Bacon is great, but do you know your cured meats? From Papa Murphy’s Bacon, Bacon, Bacon Pizza to Little Caesar’s bacon-wrapped crusts, the delicious pork product has become America’s sweetheart. Riding on the bacon-mania wave, bacon’s more m...
