Chef Santo Bruno

Good Times at Festa Italiana

The Ybor City district in Tampa, Florida, has a rich Sicilian heritage. People started emigrating from Sicily at the end of the 19th century and moved to Ybor City and West Tampa, where they found work in the cigar factories. Here, they came together with the region’s many Cuban immigrants, … More

Pizza of the Month

Pizza of the Month: Hawaiian

Hawaiian Pizza Recipe and photo provided by Dole Food Company ( 1 12” pizza crust 1 tbsp. olive oil 1 c. pizza sauce 1½ c. mozzarella cheese, shredded 1 c. pineapple tidbits, well-drained ¼ c. Canadian bacon, sliced, cut in quarters Brush the pizza crust with oil. Spoon the sauce … More

Chef Santo Bruno

The 5 Keys to Failure

It’s easy to find information on how to succeed in the pizzeria business, but most people never talk about why so many pizzerias fail and close down, often within less than a year of opening. Some of the reasons are obvious—a bad location, for example, or the owners’ lack of … More

Food & Ingredients

Pizza of the Month: Meats

Arugula Sausage Beef Pizza Recipe courtesy of Burke ( 1 14” pizza shell 1 tbsp. olive oil 8 oz. mozzarella cheese, shredded 1 medium tomato, sliced and roasted 4 oz. seasoned ground beef 4 oz. Spicy Italian Sausage 2 oz. Parmesan cheese ½ c. arugula, torn Brush olive oil evenly … More

Chef Santo Bruno

Making Your Own Pasta

Some people think pasta is hard to make. They are wrong. In fact, it’s very easy to make your own pasta at home or at your restaurant. And you don’t need a pasta machine—you can do it by hand. All you need is a few basic ingredients and some time. … More

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