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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
Chorizo takes your pizza menu to the next level
Chorizo is one famous sausage with many forms and variations around the globe. In the States, it has been often overlooked as one of the most flexible and flavorful toppings to grace a pizza. This Spanish sausage –– with its unique ruby color and...
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Menu Development
Dough Doctor Tom Lehmann calculates party-sized pizza
Q: We are planning to offer a party size pizza that will be baked on an 18-inch x 26-inch sheet pan. What is the best way to figure out how much dough and toppings we will need to use? A: The best way to calculate dough, sauce and cheese amounts for ...
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Menu Development
Man on the Street Scott Wiener talks quick-serve Neapolitan pizza concepts
What is the future of pizza? It’s becoming clearer every day that pizza’s past is circling back to carry us into the next era. It took Neapolitan pizza more than 100 years to gain popularity in the U.S., but now that it’s a hot topic, we’re s...
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Menu Development
Dough Doctor Tom Lehmann explores Chicago thick and thin-crust pizzas
The Dough Doctor on Making Chicago Thin Crust and Chicago Thick Pizza Chicago is perhaps best known for its deep-dish pizza – that ooey, gooey, cheesy, saucy concoction served in round pans (read on for more on creating this type of crust). But Chi...
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Menu Development
Fall favorite squash: great for autumn pizza menus
Squashed dreams is not quite what it sounds like. It’s October, and that means the winter squash are plentiful and without a doubt something you should be taking advantage of. All kinds of gourds, big and small, are in abundance and ready for your ...
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Menu Development
Man on the Street Scott Wiener talks unique desserts
I’m bored. Desserts at pizzerias have become as predictable as an episode of “Looney Tunes” and I’m getting tired of the antics of gelato and cannoli. Things don’t have to be like this and I have proof! Here are a few unique desserts that h...
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Menu Development
Tony Gemignani talks prosciutto
The best prosciutto on the market is not necessarily prosciutto di Parma, although it is one of the top ranked. It comes down to personal preference. The attention to detail, care and tradition that goes into making prosciutto di Parma are just some ...
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Menu Development
Transform any pizza with smoked meats and cheese
Smoking foods has been around forever. There are very few natural manipulations that humans have used to influence the taste and texture of food while preserving it at the same time. The salted and smoked meats that ancient humans preserved enabled t...
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Menu Development
Pizza Today reader asks for sweet dessert recipes
SOMETHING SWEET Q: We’ve outsourced desserts for the last four years. I’d like for us to make our own, but don’t know if it will be worth our time and labor cost. Which way is better for us? Tabitha Rusk Santa Clara, California A: Tabitha, it r...
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Menu Development
Boston’s Restaurant & Sports Bar rolls out Pizzaburger to U.S. diners
Last week, we told you about a Japanese chain that combined two beloved foods into one –– pizza and hamburgers. Now, a U.S. chain is introducing the same concept to American diners. Boston’s Restaurant & Sports Bar, the American...
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Menu Development
Dough Doctor: Baker’s Percent
Some people have accused me of making my dough formulas too complex and difficult to make because I insist upon giving the ingredient amounts in percentages. Actually, they’re given in what is called “baker’s percent”. I must admi...
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Menu Development
Japanese restaurant chain launches pizza/burger hybrid
A Japanese fast food chain has launched a new item that will appeal to folks who love both burgers and pizza. Can’t decide between the two? Pizza Little Party Kyoto’s limited-edition Megaburgerpizza costs ?2,580, or about $26.46 US, and c...