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
Frozen treats create upsell opportunities and can spawn new profitable dayparts for your pizzeria.
Like Bogart and Bacall or Pitt and Jolie, pizza and a frozen treat make a beautiful couple. Many pizzerias specialize in the combination, and a national trade show, the North America Pizza & Ice Cream Show (NAPICS), has served the market for more than 10 years. One Philadelphia business, Little … 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
Food & Ingredients
Twenty-plus pizza making teams from across Kentucky vie for top honors in the Bluegrass Bakeoff.
On a perfect day, under a clear blue sky stood the Fifth Third Pavilion, flanked on one side by a row of antiquated but beautifully preserved buildings and a stately courthouse on the other. Looming over it, in the heart of downtown Lexington, Kentucky, the modern Fifth Third Bank skyscraper … 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