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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
Sausage — the second most popular pizza topping
Considering the fact that sausage is the second most popular pizza topping, it’s interesting that all too often we take this major money maker for granted. And because sausage is one of the most popular topping requests, we should be doubly sure th...
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Menu Development
Adding Wine
The amount of varieties really depends on how passionate you are or want to be about it, as well as the volume of your business. I would not sell them all by the glass unless you have a fairly small list. Otherwise, you’ll have some wines spoil...
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Menu Development
Incorporate Antipasta Across the Menu
Don’t limit the antipasto concept to platters. Consider the suggestions below to stretch antipasto across the menu: • Create an antipasto salad where assorted meats, cheese and vegetables sit over mixed greens. • Offer antipasto-style...
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Menu Development
Storing & Handling Jalapenos
Choose fresh jalapeños with a glossy shine and deep colors. Avoid wrinkled or soft ones. Store them in a paper bag for one or two weeks in the walk-in. Once sliced, use within three days. Wear gloves when handling to avoid irritating the eyes ...
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Menu Development
Toppings: Over or Under?
This over-under debate has nothing to do with betting. Rather, it concerns pizza toppings and where to put them. The gist of this over-under scenario is a stew of ingredients that include tradition, appearance and common sense. Common sense and appea...
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Menu Development
Antipasto Platter
One of the features of a menu in many Italian restaurants is the antipasto platter. In one form or another, and with any number of ingredients, it has a lot of appeal, and it is especially inviting for family dining when everybody gets to take part i...
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Menu Development
Canadian Bacon
Canadian bacon is not bacon at all –– it is ham. Canadian bacon is made from the ribeye of the pork loin (eye of the loin). In the United States, pork belly becomes the cut most often used to make Canadian bacon. In Canada, Canadian bacon...
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Menu Development
Cooking Pizza Sauce
Question: Should I cook or not cook my pizza sauce? Answer: Okay, this doesn’t address dough, but it is a common question nevertheless. I can’t tell you not to cook your sauce, but I can give you some reasons why I personally wouldn&rsquo...
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Menu Development
Meat Luvahs
What’s it going to be for that meat lover’s pizza? Three meats? Four meats? Five meats? Be careful –– don’t turn that pizza into a meat casserole or a grease trap. Common sense must prevail when putting together a meat l...
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Menu Development
Scamorza
Scamorza is the Rodney Dangerfield of cheeses –– it gets no respect. But it should –– this is a cheese that restaurant owners should take a hard look at. Just the idea of offering, say, a specialty pizza using scamorza will ge...
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Menu Development
Zucchini Sticks
Never look down on the idea of stick food as an appetizer option. Children and adults alike love stick food –– it’s fun, easy to eat, something a bit different. Stick food is here to stay. I have written about fried mozzarella sticks for Pizza ...
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Menu Development
Cannoli
If there were an Italian dessert hall of fame, cannoli would surely be in it (along with tiramisu, gelato and ricotta cheesecake). The word “cannoli” is as recognizable and understood as the word “pizza.” It has to do with the...