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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
Pesto Perfection
Simple sauce has multitude of uses, twists Pesto is a sauce whose origin comes from northern Italy and is traditionally made up of fresh basil, garlic, salt, olive oil, Parmesan and pine nuts. The ingredients get blended together except for the pine ...
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Menu Development
Respecting the Craft: Fresh Focus
July is a time when fresh garden tomatoes become available at local Farmer’s Markets. Whether they’re “Early Girls” or “Big Boys” or any of the other available varieties, you simply cannot beat a fresh heirloom tomato. When they are avail...
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Menu Development
Trending Recipe: Choripollo Pizza
Mexican restaurants rival pizzerias in popularity, so we’ve taken a classic Mexican dish –– chorizo and chicken –– and turned it into a pizza. We think this one will sell well, but remember the chorizo is spicy and packs a punch, so don’t...
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Menu Development
Dough Doctor: Great Grains
The Dough Doctor takes a look at whole-grain crusts America’s obsession with health hasn’t slowed down. Our industry has survived low-carb and low-fat diets, but we can still remain a viable option for those seeking healthier eats. I’d like to ...
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Menu Development
You’re cured!
Bacon is great, but do you know your cured meats? From Papa Murphy’s Bacon, Bacon, Bacon Pizza to Little Caesar’s bacon-wrapped crusts, the delicious pork product has become America’s sweetheart. Riding on the bacon-mania wave, bacon’s more m...
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Menu Development
Holy Ravioli!
Pillowy stuffed pockets are big movers in pizzerias Stuffed pasta pillows, known as ravioli, have been filled with either beef or cheese for decades. It was that simple. Now with the Food Network’s popularity, the culinary arts have become s...
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Menu Development
It’s a Stretch — Fresh Mozzarella
Fresh mozzarella sets your pizzeria apart Scott Gittrich, president of Toppers Pizza, doesn’t mind his work commute. That’s because since 1998, Whitewater, Wisconsin-based Toppers Pizza, which has 70 locations across 11 states, has used a local c...
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Menu Development
Stuff It: Bell Peppers
Stuffed peppers make a great addition to the appetizer or entree menu Bell peppers have made quite a resurgence on the culinary scene. Thanks to their vibrant colors, sweet flavor, crisp texture and extreme versatility, these healthy veggies a...
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Menu Development
Heart Healthy
Appeal to new and current customers with health-conscious options Health food is not a phrase that typically comes to mind when describing pizza. With gooey cheese, heavy toppings and thick crust, pizza is most often synonymous with indulgence...
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Menu Development
Trending Recipe: Summer Strawberry Salad
Print Summer Strawberry Salad Author: Pizza Today Recipe type: salads Ingredients 10 ounces mixed greens ⅓ cup sliced almonds 1 pint strawberries, quartered 3 ounces feta cheese, crumbled 4 ounces balsamic vinegar salt and pepp...
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Menu Development
Dough Doctor: Bromance
Q: What’s the difference between bromated and non-bromated flour? A: It seems that not a day goes by that someone doesn’t ask me about changing from a bromated flour to a non-bromated flour. Actually, the change is pretty easy and straight forwar...
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Menu Development
Ham It Up!
From country to city — ham joins the ranks of pizza ingredient royalty Pepperoni and sausage may rule the pizza kingdom, but ham is steadily seeking to dethrone the king and queen of pizza royalty. With its army reserve of varieties ––including...