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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
Trending Recipe: French Brûlée Martini
This toasty martini is served warm. It’s perfect for cold-weather months and includes seasonal items you don’t need to store year ’round. French Brûlée Martini Courtesy of BoomBozz Pizza and Taphouse, Louisville, Kentucky 2 ounces top-...
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Menu Development
Trending Recipe: Smoky Bourbon Barbecue Sauce
Bourbon is white hot right now and can be found as flavoring in everything from bacon to candy. Pizza Today is located right in the heart of bourbon country, so we gave this smoky bourbon barbecue sauce a go — and it was finger lickin’ good! Smok...
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Menu Development
Respecting the Craft: Grandma
Tony G. explores the rising national popularity of this Long Island staple — Grandma-style pizza Nearly 15 years ago I tried a grandma pizza near Bari, Italy. Ironically, it was in a pizzeria named Big Apple Pizza. I was with George Giove at hi...
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Menu Development
Bar Bites
Developing a bar, happy hour or late-night menu will only increase food and beverage sales Whether you have a full bar or sell a small selection of beer and wine, designing a series of appetizers, small plates or specialty menu items appealing...
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Menu Development
Blending Cheese
Mix it up with your cheese. The flavor profile of each cheese commonly found in pizzerias can be put together to create unique combinations. Try these combinations (in a 50-50 mix unless otherwise noted): • Mozzarella and provolone • Mozzarella a...
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Menu Development
Stand Out
Creating a signature dish takes thought, preparation 13 years ago, one radio broadcast changed the way I do business forever. I was still trying to eke out a profit from a menu with 28 toppings. I had a great volume deal and several specials t...
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Menu Development
Trending Recipe: Blueberry and Apple Bread Pudding — How to
Baby, it’s cold outside! Why not heat up your menu with an easy scratch-made dessert that has lots of potential variations? This bread pudding can be made ahead and kept for several days. HOW TO: Blueberry and Apple Bread Pudding 2 cups whole milk ...
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Menu Development
Cut & Dry
Dried herbs and spices can pack a powerful punch That old saying “variety is the spice of life” holds true in most aspects, especially when it comes to the actual herbs and spices we use when cooking. Herbs and spices have been used for th...
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Menu Development
Respecting the Craft: Classic Chianti
For many years Chianti has been called the wine of Italy. Well known for its original straw bottle, Chianti goes very well with pizza and pasta due to its light character and good acidity content. Other wines, such as Barberesco, Lambrusco or Gragnan...
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Menu Development
Trending Recipe: Pizza Zucca al Pancetta
Winter is upon us, and a lack of farm-fresh vegetables requires a bit of creativity in the kitchen. The contrast in colors and sweet-and-salty flavor makes this one a winner. Try it as a special to get your customers interested. For more winter ingre...
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Menu Development
Five fabulous winter toppings to heat up your menu
The Big Chill Winter is my busiest season to sell pizza. Unfortunately, this is also the time when produce prices soar to new heights and the quality of these veggies hits a new low. I not only struggle keeping my parking lot cleared and salte...
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Menu Development
Let the adventure begin — sauceless pizzas
Creative pies defy the norm to become menu stars Years ago, the late, great Pat Bruno, who spent decades as Pizza Today’s resident chef, predicted the rise of white pies — that is, pizzas without a sauce. Today, sauceless pizzas become mai...