Chef Santo Bruno

New York's Finest: Orange Basil Linguine

Hello, my readers. I’ve got a great new recipe for you, and, as usual, there’s a little story behind it. My wife made me a toasted English muffin with orange marmalade for breakfast one recent morning. She always likes to keep me on my toes, so she asked, “Do you … More

Dough Information Center

Reducing Salt Levels in Dough

QUESTION: How important is salt to the texture and taste of dough? ANSWER: Salt is very important to the texture, taste and performance of the dough and the finished crust. Without salt, the finished crust will have a bland flavor. Also, the dough will rise quickly and might even “blow,” … More

Business & Marketing

Ancient Grains

Ancient grains—including quinoa, freekeh, Kamut, farro, amaranth and others—have been used by chefs for thousands of years, but they’ve started making headlines the past couple of years for their tip-top nutritional values as well as their versatility. And pizzeria owners have noticed; today, customers may encounter a variety of these … More

Food & Ingredients

Start Me Up!

Cheesy bread, mozzarella sticks, hot wings—these popular appetizers are ubiquitous on menus today. But (pardon the pun) those are just for starters. As customers’ palates become more sophisticated, many pizzerias have begun to experiment with their appetizer menus, serving up regional favorites ranging from poutine and haddock in New Hampshire … More

Food & Ingredients

High-flying wings

To your average barnyard chicken, wings are worthless—she’s got two of them, but, bless her heart, the poor critter still can’t fly. For hungry humans, though, wings make for a delightful delicacy—meaty, succulent and just plain finger-lickin’ good. They’re hotter than ever these days, and pizzerias around the country have … More

Business & Marketing

Zio’s pizzeria and grill

A dollar won’t buy you much in Manhattan, but a hungry diner on his lunch break can find a few pizzerias here and there selling slices for 99 cents. Usually, you can’t even buy a soda for that price! Surprisingly, selling high-quality pizza at a low price can yield a profit, and Zio’s Pizzeria and Grill (ziospizzasyosset.com) in … More

Food & Ingredients

In Lehmann's terms: sticky situations

Question: A major problem we have is wet and sticky dough when we take it out of the dough boxes after a night in the cooler. We have tried reducing the amount of water added to the dough, but this has not helped. What is the solution? Answer: Your description of your dough management procedure tells … More

Food & Ingredients

Pesto, change-o

As with many Italian foods, pesto emigrated to the States during the post World War II period, but while spaghetti and pizza flourished, the traditional basil-based paste proved a late bloomer. However, today pesto boasts a wide fan base that has elevated it to chain eatery menus nationwide, and it’s now available in a variety … More

Food & Ingredients

The big cheese

Cheddar Information provided by Mark Todd (aka “The Cheese Dude”), consultant for the California Milk Advisory Board The most popular cheese in the world, cheddar is named after the Cheddar Gorge in England, where it was first developed by cheese makers. Cheddar describes a family of semihard and hard cheeses, offering a range of flavors, from mild … More

Chef Santo Bruno

Apple bread pie

When I was thinking about what to write for this month’s issue, I grabbed my old recipe book and found a very easy-to-make recipe, for Apple Bread Pie. You will enjoy this one because it’s so simple to throw together; you can do all the prep work for it in 20 minutes … More

Food & Ingredients

Flavorful focaccia

QUESTION: I’m interested in serving focaccia bread as a starter; do you have a recipe you can share? ANSWER: Focaccia is similar to pizza in that both are topped with various ingredients. As compared to pizza, focaccia is sparsely topped or accented with olive oil, herbs, coarse sea salt, and thinly sliced onions, tomatoes or olives. … More