Food & Ingredients

Margherita Pizza

A classic recipe from a master pizzaiolo! Ingredients: 1 7-oz. dough ball 3 oz. simple pizza sauce (vine-ripened tomato passed through a food mill) 3 oz. fresh mozzarella cheese (1/2 dice, patted dry) Sea salt, to taste Extra-virgin olive oil, for drizzling 3 large fresh basil leaves, torn (or 12 … More

Pizza of the Month

Pizza of the Month: Vegan

Recipe provided by Teese Vegan Cheese 16 oz. pizza dough ½ c. vegan pizza sauce (no dairy added) ½ zucchini, thinly sliced 6-8 portobello mushrooms, thinly sliced 1 handful fresh spinach ½ tomato, thinly sliced ¼ red onion, thinly sliced 1 handful black olives 10 oz. vegan mozzarella cheese, shredded … More

Chef Santo Bruno

Glazed Oranges

Why am I providing a recipe for glazed oranges this month? As most of you know, I live in Tampa, Florida, not too far from Tropicana, the maker of Florida orange juice and many other juice products. When you drive along Route 41 South, you can see 20 or 30 tractors pulling trailers loaded with oranges on … More

Pizza of the Month

Pizza of the Month: The Reuben

Crust: 1 c. warm water 1¼ tbsp. instant yeast 1 tbsp. sugar 1 tbsp. light olive oil 1½ c. all-purpose flour 1½ c. dark rye flour 1½ tsp. salt 1 tbsp. caraway seeds Mix ingredients and knead for 7 minutes; add rye flour as needed to prevent dough from becoming … More

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 (dolefoodservice.com) 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 (burkecorp.com) 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 (pizzaxbloomington.com) 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