Ask Big Dave: Pizza for Breakfast

Q: So, I have a great breakfast pizza that I make for people who are having breakfast meetings but don’t want the same old muffins and donuts. It’s not something I have on my regular menu and I am not open for breakfast. I only do this for groups...

Dough Doctor: What is ‘dough factor,’ and does mixing time really matter?

Q: I’ve heard of a thing called “dough factor.” Can you explain this to me? A: Dough factor –– also known as “dough loading” –– is used to calculate the amount of dough needed to increase or decrease a pizza’s size while keeping ...

Forbidden Fruit?

Fruit pizza toppings add a whole new flavor dimension Hawaiian Pizza and its variations broke the mold years ago, combining sweet, tart pineapple with savory, salty ham to create a menu favorite across the country. While pineapple has become a mainst...

Raid The Pantry

Optimize ingredients you have on hand   It’s certainly important to consider and sample new items to incorporate into our menu to keep our customer base excited and interested. Although I do think it’s critical to periodically introduce new ...

Bruschetta Basics

Bruschetta (broo-SKEH-tah) has emerged as a very popular appetizer (running a close second to fried calamari). In the Italian repertoire of appetizers, offering bruschetta makes a lot of sense. It’s easy to prepare, it holds well (meaning it can be...

Dough Doctor: Wholesome

Whole-wheat crust requires special handling   Q: We get a lot of requests for a whole-wheat pizza, but all of our attempts to make one end up with dry, hard texture and poor flavor. What is the secret to making a good whole-wheat crust? A: Like ...

Man on the Street: The Latest Topping Trends

What’s the strangest pizza you’ve ever enjoyed? I’ll never forget an experience I had in an old-school pizzeria in Trenton, New Jersey. The shop, Papa’s Tomato Pies, is the kind of place that would have you arrested for requesting pineapple o...

2012 March: Recipes

Amaretti Cookies    Yield: 3 dozen cookies 2¼ cups blanched whole almonds, plus more for garnishing 2/3 cup granulated sugar, divided 2 large egg whites, at room temperature ¼ teaspoon sea salt ½ teaspoon pure almond ex...

So Sweet!

Creative desserts boost check averages   Gaining a competitive edge in today’s crowded market is more crucial than ever. Diners expect the moon and the stars — preferably locally sourced, homemade and at a great price. Desserts offer a great...

Uptown Ingredients, Downtown Flavor

Upscale meat toppings add wow favor   In the beginning — quite a while back, in fact –– it was pepperoni and sausage. Those were the two toppings most requested by patrons of modest, family-owned pizzerias and chain-operated pizza places a...

2012 March: Affinity For Artichokes

When G. Terrill Brazelton, head chef at Slice Stone Pizza and Brew in Birmingham, Alabama, developed his pizza menu, including artichokes was a no-brainer. After all, Brazelton grew up eating steamed artichokes from his parent’s California garden. ...

Hold the Meat

A variety of vegetarian and vegan options help diversify your menu   While there are varying degrees of vegetarianism, let’s use the simplest terms. A vegetarian does not eat meat, fish or poultry. Veganism is where it gets a little more compl...
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