Stuffed peppers make a great addition to the appetizer or entree menu   Bell peppers have made quite a resurgence on the culinary scene. Thanks to their vibrant colors, sweet flavor, crisp texture and extreme versatility, these healthy veggies a...

Appeal to new and current customers with health-conscious options   Health food is not a phrase that typically comes to mind when describing pizza. With gooey cheese, heavy toppings and thick crust, pizza is most often synonymous with indulgence...

Print Summer Strawberry Salad Author: Pizza Today Recipe type: salads   Ingredients 10 ounces mixed greens ⅓ cup sliced almonds 1 pint strawberries, quartered 3 ounces feta cheese, crumbled 4 ounces balsamic vinegar salt and pepp...

Q: What’s the difference between bromated and non-bromated flour? A: It seems that not a day goes by that someone doesn’t ask me about changing from a bromated flour to a non-bromated flour. Actually, the change is pretty easy and straight forwar...

From country to city — ham joins the ranks of pizza ingredient royalty Pepperoni and sausage may rule the pizza kingdom, but ham is steadily seeking to dethrone the king and queen of pizza royalty. With its army reserve of varieties ––including...

Spring is the big start of the year for numerous game-changers for pizza. The early spring enables cold-loving greens like arugula, green garlic, spinach, romaine, ramps, rhubarb, cilantro and sprouts to pop either in farmed fields or on their own in...

Fast-casual Pizza Kitchens Streamline System Execution In March, generational expert Jason Dorsey, the “Gen-Y Guy,” stood before a packed hall of pizzeria operators during his Keynote Address at International Pizza Expo and proclaimed the value o...

Never have I been more excited for summer in my entire life. After this disgusting mess of a winter season, I plan on maximizing every single moment of sunshine before the sun returns to hibernation. Not unlike any other season, summertime is most pe...

Pretzel bread is red hot right now. Serve with either hot mustard or beer cheese for dipping and watch your appetizer sales increase once your customers get a taste of this on-trend menu item. This recipe comes from our very own Dough Doctor, Tom Leh...

Handle difficult customers with care   Getting people in the door is half the battle for a restaurant. Then it is up to you and your team to guarantee a great dining experience. Despite your best efforts, there will be disgruntled customers. Som...

Operators rush to add Mediterranean flavors and ingredients to their menus   Want to update your menu? One great resource is looking back at the classics –– Greek classics, that is. From sundried tomatoes and artichoke hearts to feta and oli...

Print Lost River Pickle Chips Author: Pizza Today   Recipe courtesy of Keith Coffman, Lost River Pizza Company, Bowling Green, Kentucky Ingredients 1 gallon Franks Red Hot 1 pound of butter 1 tablespoon of garlic powder 1 tablespoon of onio...