Onions provide myriad of flavors, options The most underrated and underused topping in every pizzeria is the onion. I feel very comfortable saying this because the flavor potential of this glorious root can be a bold, tear-jerking shout or a sublime ...

My first lessons in the art of tomato fanaticism came from an Italian chef and restaurateur named Bimbo. He looked like a tall George Clooney and I was just 14 years old when he hired me to wash dishes at his restaurant in Palatine, Illinois. Because...

Does water temperature really matter?   Q: I have heard you speak several times at Pizza Expo and I’ve heard you make reference to the need to control finished dough temperature. How do you know what temperature water to use to get the dough t...

Fresh basil makes the summer rounds in pizzerias The heat is on as we are smack dab in the middle of summer. Although pizza sales are strong all year, you will notice that customers are looking for some fresher alternatives instead of or to accompany...

When opening a restaurant, one of the worst things you can do is over price your menu. You can always raise your prices, but when you see a restaurant lower them that could be the sign that they are in trouble. This principle not only applies to menu...

If you’re looking for something to make your beverage menu stand out, try making your own sangria. It’s a fresh, fruity cocktail that is perfect for summer — and if you’ve got a full bar, you’ve probably already got the goods to make it hap...

New Haven pizza delights diners near and far Like Chicago and New York, New Haven, Connecticut, boasts its own pizza style. For those operators selling New Haven-style pizza, it’s more than just pie — it’s about preserving a legacy. New Haven a...

  Locals embrace pizzerias’ policies, offerings Just weeks after taking office, the newly minted mayor of New York City offended every single one of his constituents when he used a knife and fork to eat a slice of pizza. This is the one guy wh...

Operators are faced with the daunting challenge of keeping menu items interesting, yet approachable; filled with tasty ingredients, yet cost-effective. Wraps fulfill this need. Simply put, wraps are a type of sandwich usually made with a soft flatbre...

Bruschetta is such a popular item coming straight from Italy with so many different ways of preparation that are all relatively easy. Bruschetta is an Italian word that simply refers to toasted or grilled bread that has been rubbed with garlic and dr...

Cleaning and maintenance key to refrigeration care When Rocco DiGrazia planned the layout of his back-of-house operation at Rocco’s Little Chicago Pizza in Tucson, Arizona, there was just no room for a walk-in cooler. Solution: DiGrazia opted to ho...

If sausage is a top seller, why not maximize it?   In 2004, I competed in the Pizza Festiva Competition at the International Pizza Expo in Las Vegas. Needless to say, I didn’t win because Doug Ferriman of Crazy Dough’s in Boston steamrolled ...