Food & Ingredients

Pizza Beignets

If you love New Orleans and you love beignets… Ingredients: 16 oz. pizza dough ball 6 oz. 50/50 blend of part-skim mozzarella and provolone, shredded or diced 6 oz. aged provolone, divided into 20 squares Pepperoni, 40 slices 1 oz. Parmesan cheese, grated 1 cup pizza sauce, warmed Directions: Roll … More

Food & Ingredients

Dessert Pizza

Sugar and cinnamon make this a can’t-beat sweet treat! Ingredients: 1 prepared 14” pizza crust 1 Tbsp. butter or margarine, melted 6 ½ tsp. granulated sugar 1/8 tsp. ground cinnamon 6 oz. cream cheese, softened ½ tsp. vanilla extract ½ cup pineapple tidbits, drained ½ cup macadamia nuts, toasted and … More

Food & Ingredients

Recipe of the Month: Pepperoni Parmesan Stuffed Rolls

Ingredients: 12” by 16” sheeted dough 14 oz. pork and beef spicy pepperoni, sliced (48 slices) ½ tbsp. light olive oil 2 oz. Parmesan cheese, shredded 5 oz. pizza cheese (blend of 80% skim mozzarella and 20% Parmesan cheese), shredded 8 oz. marinara sauce ½ oz. Parmesan cheese, grated Instructions: … More

Chef Santo Bruno

Deep-Fried Cauliflower

Hello, my readers! I hope everyone had a wonderful Christmas! I started thinking about this recipe for deep-fried cauliflower in December because it happens to be a very popular dish around the holidays for Italians and for some pizza shops. The holidays have passed now, but it’s delicious any time … More

Dough Information Center

The Perils of Mexican Flour

QUESTION: I recently experimented with some flour that was imported from Mexico, but I soon realized something was dreadfully wrong. When we brought the dough out of the cooler after only 18 hours, it was very wet and almost soupy. Assuming we’d made a scaling error, we tried again, but … More

Food & Ingredients

Pizza of the Month: Sausage

Ingredients: 14” rustic pizza crust 3 oz. pizza sauce 3 oz. mild salsa 1.5 oz. bacon bits 4 oz. mozzarella cheese, shredded 0.5 oz. cheddar cheese, shredded 6 oz. chorizo sausage chunks 1 oz. banana peppers, sliced 1 oz. black olives, sliced 2 tbsp. tomatoes, diced 1 tsp. green onions … More

Food & Ingredients

Extending Mozzarella's Shelf Life

QUESTION: Can you offer any suggestions for prolonging the shelf life of fresh mozzarella cheese? ANSWER: In an earlier column, we explored several different options for storing fresh mozzarella, but there are some tricks for making it last longer, too. For starters, you should not reach into the liquid packing … More

Chef Santo Bruno

Zucchini Romano

Everybody loves zucchini. A type of summer squash, it’s a special brand of produce that’s sold all over the world. It can be grilled, stuffed, steamed, boiled, baked, fried or even served raw, or you can simply cook it lightly with some butter or olive oil and herbs. It’s low … More

Chef Santo Bruno

Spasso Pizzeria: A Family Tradition

When Joe Bono’s grandfather, Giovanni, came to the United States from Sicily in 1955, he brought nothing with him but a pocketful of old-world recipes and a dream of success in America. He used the former—plus a lot of hard work—to achieve the latter, and a family tradition that persists … More