Hazelnut Chocolate Pudding Cake

I think it’s high time that we look a bit deeper into the riches that Italian sweet treats has to offer. It’s simple to take the easy way out –– not having to create, make and worry about desserts at all. But by doing so, you ...

Portobello

Here’s the story: An overgrown crimini mushroom goes by the name of portobello. To put it another way, once the brown crimini gets to be around 4 to 6 inches in diameter it becomes a portobello. Here, we are dealing with a big brown mushroom wi...

The Bold & Beautiful Tomato

All of us in this business are well aware of the excellent canned tomatoes at our disposal, so it goes without saying that we use them –– a lot –– in various ways, whether it be a sauce for pasta, or to ladle onto a pizza crus...

Dough Doctor: National Pizza Month

Here we are, October and National Pizza Month. It’s time to celebrate! For some operators the summer has been slow, but now that kids are back in school, pizza is back on the menu again for social and school functions, and home meals for families o...

Consistent Pizza

We all strive for consistency. In sports, you’ll hear players and coaches say all they ask from officials is that they be consistent. The word choice is interesting. They don’t demand accuracy, they demand consistency. In baseball, for ex...

Hand Toss for Convection Oven

My son just over a small bar/restaurant and really wants to offer hand-tossed pizzas. Can they be cooked in the convection oven? A: You can bake a decent pizza in a convection oven, but you can’t bake it in a pizza pan. See, in a traditional pi...

Meal Portion Sizes

How do you determine portion sizes? How much difference should there bebetween lunch and dinner portions? Well, first you need to determine what food cost percentage you want to run. Then you’ve got to cost out your raw product by the ounc...

Pizza Sticks to Screen

I bought some new pizza screens for use in my conveyor oven, but pizza keeps sticking to them. What is the problem? Before using new pizza screens, you need to spray them (make sure it’s an oil-based spray) and run them through the conveyo...

Portion Control vs Freehand

What are the advantages of portion control, or is it best to freehand? The biggest advantage of portion control is definitely food cost control. This is an area that many foodservice workers miss out on. Over-portioning can account for a la...

Soggy Pizza from Veggies

I prefer using fresh vegetables on my pizza, but they have more water content and create a soggy pizza. Is there a solution to this problem? A: Yes, there is. I like fresh veggies too, and I solved that problem by using a Japanese breadcrumb. I find ...

Dough Ball Weights

Pizza Today Reader: I’m just getting started in the pizza business and would like to know how to determine the correct dough weight for each of my pizza sizes. How to calculate dough ball weight for 10 inch, 12 inch and 16 inch pizzas How heavy sho...

Hand-tossed dough a staple in the industry

My mother made pizza once a week, usually on Saturday. In all those weeks and years of watching her make pizza, I never once saw her toss pizza dough. Stretched, not tossed (I believe that would be how James Bond would do it) was how that ball of piz...
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