Non-Traditional Pizza: Go Like a Viking
Making the best Non-Traditional Pizza “Toppings are easy. The base takes a lifetime.” — Domenico Crolla, Restaurateur and Pizza Judge Competitive pizza making always brings out the best in people, but the non-traditional category of the International Pizza Challenge...
The Great Calzone: Make the dish your own
In Atlantic City this year, the calzone will officially enter the competition realm. At Pizza & Pasta Northeast 2020, the calzone competition is set to make its debut. It’s interesting the reverberating effects that these competitions have. Pizzeria owners see...
Bring scratch dressing to salads, apps and pizzas
Dressed to Impress One of the first kitchen jobs I had in San Francisco was at a gourmet salad restaurant. The place had just opened in the financial district and was booming. The chef/owner had previously worked at high-end places such as Gary Danko and was totally...
