Pizza of the Month

Pizza of the Month: Cheese Pizza

The Big Cheese Recipe courtesy of Pizza X, Bloomington, IN ( 1 lb., 2.5 oz. dough ball 3 oz. ricotta 3 oz. sharp cheddar 5 oz. mozzarella 3 oz. Fontina 1.25 oz. chopped pecans (optional) Garlic salt (to taste) Oregano (to taste) Preheat oven to 475°. Stretch the dough ball … More

Chef Santo Bruno

The Pot of Gold

A pizzeria is not the pot of gold at the end of the rainbow. Many people feel a pizzeria is the safest way to make big money. This is a mistake; in fact, a pizzeria can be a good moneymaker, but it’s not easy work by any stretch, and your … More

Food & Ingredients

Pizza of the Month: Meatball Pizza

The Mighty Meatball Pie Recipe and photo provided by U.S. Pizza Team director Brian Hernandez 8 oz. dough 8 oz. pizza sauce 1 tsp. garlic powder 1 tsp. Italian seasoning ¼ c. Parmesan cheese, grated 1 c. (4 oz.) cheddar cheese, shredded ¼ c. green onions, chopped 12 fully … More

Dough Information Center

A Pan for All Seasonings

Question: What are the keys to taking care of seasoned pans? Answer: Pans come in two basic colors—bright finish and dark (green, gray or black)—and in two types of metal: steel and aluminum. Today we’ll talk about seasoning steel pans, and we’ll consider aluminum pans in my next column. Bright … More

Chef Santo Bruno

Focaccia Bread

Hello, my readers! I thought I’d talk to you this month about focaccia bread. As you probably know, every restaurant makes focaccia bread differently. And people have been making some version of focaccia bread since ancient times. In modern times, most people cover a thick crust with pizza sauce and … More

Food & Ingredients

Pizza of the Month: Taco Pizza

Recipe and photo provided by Cadry Nelson, 

¼ c. (heaping) spicy black beans 1 cornmeal crust A few spoonfuls of marinara sauce 1 small tomato, chopped ¼ yellow onion, chopped ½ avocado, diced ¼ medium red bell pepper, chopped 4 Kalamata olives, sliced 1-2 large handfuls nacho chips, crushed … More

Dough Information Center

High-Absorption Dough and Sauce-Free Pies

Question: I’ve made pizzas at home using high-absorption dough, often exceeding 70%. Why don’t I see more pizzerias using them? Answer: We are seeing more pizzerias, especially the newer “artisan” pizzerias, using high-absorption dough. These doughs are quite soft and more difficult to handle than standard doughs, which are made … More

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