2012 August: Pinwheels Chef Jeff

What do you do with all that dough? A delectable option is pinwheels. The filling choices to roll in are abundant. Watch Chef Jeff Freehof, owner of The Garlic Clove in Evans Georgia, show you how to make pinwheels: To view more instructional videos,...

Summer Season

Use summer ingredients to lighten up your menu As the temperature rises, it’s time to cool things down. Give your customers the opportunity to lighten up with pizzas that are fresh, colorful and deliciously summer-fresh. There’s no need to put pe...

So Cool

Make this summer sweet with gelato Gelato –– that dense, creamy, wonderful Italian frozen dessert –– is not the exotic, foreign entity it once was. But although it has found its way onto restaurant menus across the country, it still offers me...

Ask Big Dave: Help — Our Oven Died

Q: On the busiest Friday night ever our pizza oven died. It became completely inoperable. We lost tons of business and many of our customers left disappointed and probably visited our competition to get their pizza that night. We are trying to figure...

Dough Doctor: Express a dough formula in baker’s percentage

Why are pizza dough recipes/formulas expressed in percentages rather than in amounts? The easiest way to express a dough formula is in what is referred to as baker’s percent. The amount of each ingredient is expressed as a percent of the total flou...

Dress It Up

Make your own salad dressings to up the wow factor in-house There are two times of the year that salad sales in restaurants spike. The first spike is a short-lived one, and that’s the first week in January when people are making their New Year’s ...

Go Green

Fun and flavorful salads heat up summer profits With the summer months upon us crisp, cold salads are a must-have menu item. “When it’s hot outside, salads are one of my favorite foods to eat,” says Spencer Johnston, executive chef at The Churc...

Sauces — Beyond Red

Artisan sauces take pizza menus beyond the red sauce   At the dawn of the pizza age, tomato sauce –– or crushed plum tomatoes –– was what a customer would expect to find on the pie that was put before them. Over time, though, it was simp...

The Dough Doctor examines ovens’ effects on dough

An interesting question came across my desk asking how the physical attributes of an artisan pizza would be affected by baking the same pizza in different types of ovens. Let’s take a look and see how a New York-style thin-crust pizza might vary wh...

Pizza Toppings: Garden Fresh

Think outside the tomato when it comes to fresh veggies on pizza   Artisan pizza is booming right now thanks to an influx of upscale ingredients that are more readily available than ever before. One of the latest trends which I believe is here t...

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 ...
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