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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
Go Greek
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...
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Menu Development
Trending Recipe: Pickle Chips
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...
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Menu Development
The Big Boost
Increase your bottom line with inexpensive ideas When it comes to increasing check totals, pizzerias have it tough. Pizza is filling by itself, and many customers don’t consider anything beyond pizza and breadsticks. I want to share some fas...
Dough Doctor: Tough Sell — Causes of too tough, chewy crust
Q: What’s causing your crust to be too chewy? A: There are a number of factors that can contribute to a tough and chewy crust characteristic. For example, use of a flour that is overly strong (high in protein content) for the dough management proce...
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Menu Development
No Butts About It
Cheaper cuts of beef can rock as hard as expensive protein Beef is a popular menu item in most every restaurant. In fact, some steakhouses may have nine to 12 different cuts of beef on their menus while most pizzerias have only the usual groun...
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Menu Development
Pizza Today’s Guide to the International Pizza Challenge Divisions
The competitor field is locked for the 2015 International Pizza Challenge, a culinary competition designed to pit pizzaiolos against their fellow pizza makers to determine the world’s best pizza maker, at Pizza Expo in Las Vegas this week. While yo...
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Menu Development
What’s Hot? Pizzeria Trends for 2015
Pizza industry experts weigh in on modern pizzeria trends If you’re like many pizzeria operators, you might find yourself stuck in the pepperoni rut. Sure, the ingredient is the industry’s top seller, but how do you get your custome...
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Menu Development
Respecting the Craft: Daily Bread
I took a group of pizzeria operators to Central Milling in Petaluma, California, recently and we worked with Nicky and Keith Giusto. These guys are rock stars in the bread world. Nicky formulated several recipes for breads using different flours, pre...
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Menu Development
Trending Recipe: Rigatoni with Fresh Tomatoes, Arugula
This Rigatoni with Fresh Tomatoes and Arugula pasta is the easiest recipe to make, and it’s deceptively delicious. You’ve probably got all the ingredients on hand. We love the tart vinegar and the earthy arugula. Give it a try! Print Rigatoni wit...
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Menu Development
Five Sandwich-inspired Pizzas
Look to popular regional sandwiches for pizza inspiration Sandwiches and pizzas share the holy trinity of dough, cheese and sauce. So why not draw inspiration from some of the country’s most beloved sandwiches for your next pizza special? Look to y...
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Menu Development
Go Big — Extra Large Pizzas
Oversized pies become a big hit From supersized value meals and Big Gulps to 31-ounce coffees and oversized SUVs, everything these days seems bigger. Does bigger mean better? According to pizzeria operators when it comes to pizza –– the an...
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Menu Development
Pepperoncini: Mild Yet Wild
So-called Tuscan peppers pack a flavorful punch Pepperoncini come packing just a little heat and are used widely in Italian and Greek cuisine and accompany every pizza that Papa John’s and others serve to their patrons. Pepperoncini hail from Europ...