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, cadryskitchen.com 

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

Food & Ingredients

Start Me Up!

Cheesy bread, mozzarella sticks, hot wings—these popular appetizers are ubiquitous on menus today. But (pardon the pun) those are just for starters. As customers’ palates become more sophisticated, many pizzerias have begun to experiment with their appetizer menus, serving up regional favorites ranging from poutine and haddock in New Hampshire … More

Food & Ingredients

High-flying wings

To your average barnyard chicken, wings are worthless—she’s got two of them, but, bless her heart, the poor critter still can’t fly. For hungry humans, though, wings make for a delightful delicacy—meaty, succulent and just plain finger-lickin’ good. They’re hotter than ever these days, and pizzerias around the country have … More

Business & Marketing

Zio’s pizzeria and grill

A dollar won’t buy you much in Manhattan, but a hungry diner on his lunch break can find a few pizzerias here and there selling slices for 99 cents. Usually, you can’t even buy a soda for that price! Surprisingly, selling high-quality pizza at a low price can yield a profit, and Zio’s Pizzeria and Grill (ziospizzasyosset.com) in … More

Food & Ingredients

In Lehmann's terms: sticky situations

Question: A major problem we have is wet and sticky dough when we take it out of the dough boxes after a night in the cooler. We have tried reducing the amount of water added to the dough, but this has not helped. What is the solution? Answer: Your description of your dough management procedure tells … More

Food & Ingredients

Pesto, change-o

As with many Italian foods, pesto emigrated to the States during the post World War II period, but while spaghetti and pizza flourished, the traditional basil-based paste proved a late bloomer. However, today pesto boasts a wide fan base that has elevated it to chain eatery menus nationwide, and it’s now available in a variety … More