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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
2011 February: On A Roll
Stromboli is a second cousin to pizza and a first cousin to the calzone. Which brings us to this question: how, precisely, does a Stromboli differ from a calzone? Well, in a nutshell, there is not much difference. A stromboli starts with a rectangula...
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2012 July: Press Affect on Dough
The way these two forming methods affect the dough and finished crust characteristics is quite significant. The sheeter tends to both put a lot of work/energy into the dough, sometimes even causing the dough to become tough and elastic like during th...
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2011 January: Sweet Tooth
“Desserts are a missed opportunity,” says Jeffrey Freehof, owner of The Garlic Clove in Evans, Georgia, and a resident expert at Pizza Today. In our September 2010 issue, he called out desserts as one of the five things every pizzeria sho...
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2012 July: Presto Pesto
The repertoire of Italian sauces is loaded with classics like Alfredo, Bolognese, arrabbiata, marinara, and oil and garlic. The one sauce that stands just as tall and is just as versatile is pesto. I was always of a mind that pesto sauce never got th...
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Menu Development
2012 August: Warm weather cold pasta
What could be more enjoyable on a hot summer day than a cool lunch? Do you menu seasonal salads and pasta salads? Many of the ingredients needed to make a delicious pasta salad are already stocked in your kitchen and prep time is a snap. Try the Medi...
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Menu Development
Pizza Price and Size
How do you calculate a pizza’s price and size? Did you know that a 14-inch pizza actually has nearly twice as much area to cover than a 10-inch pizza? That’s right, believe it or not. In order to figure the area of your pizza (in square inche...
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Menu Development
2012 August: Sticky Dough
Question: Is there a good way to fix dough stickiness without drying it out? A sticky dough can indeed create a sticky situation. There are a number of things that can cause the condition, therefore there are a number of solutions to the problems. So...
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Menu Development
Ask Big Dave: The Artisan Movement
Q: What’s up with the whole ‘Artisan’ pizza movement? Sarah Matchell Des Moines, Iowa via Twitter A: In my entire lifetime of living in the world of pizza, I cannot remember a time like the present. Our industry is in the middle of a revolution...
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Dough Doctor: Big Time Flavor
Want to pack a punch? Consider herb-infused dough One aspect of pizza dough production that just doesn’t go away is that of flavored or herb infused dough. A number of years ago, several of the big box chains offered herb-flavored doughs. Then a lo...
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Menu Development
2012 July: In the Zone
Calzones are the perfect menu item to help stretch your ingredients while increasing the versatility of your menu. Calzones have been around for decades, and thinking outside the box (or semi-circle in this case) can yield some outrageous calzones th...
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Menu Development
2012 July: Motor City Magic
When it comes to pizza, what do three major Midwest cities — Detroit, Chicago and St. Louis –– have in common? They each have a unique and especially delicious style of pizza. While Chicago’s deep-dish and St. Louis’s Pr...
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Menu Development
Succulent Scampi
Elevate menus with this easy-to-prepare add-on According to John F. Mariani’s Encyclopedia of American Food and Drink, scampi is a Venetian term that dates back to the 1920s. It refers to shrimp cooked in butter, white wine and lemon juice –– b...