Chef Santo Bruno

Falling in Love at That’s Amore

Today I want to tell you about one of my favorite restaurants here in Tampa. That’s Amore (thatsamorerestaurant.com) is a beautiful Italian restaurant with a waterfront view on Tampa’s Harbour Island. It’s the perfect place to take a date or to celebrate your anniversary with your beautiful wife. This … More

Chef Santo Bruno

Grilled Shrimp and Pepperoni Pizza

Grilled pizza is a rare treat. Most people don’t think to cook a pizza on an outdoor grill, but some pizzerias—such as Al Forno (alforno.com) in Providence, Rhode Island—have become famous for it. Charcoal grilling lends unique flavor to a pizza, but it’s also easy to burn your crust … More

Pizza of the Month

Recipe of the Month: Chicken Bacon Ranch Pizza

Ingredients: 20 oz.-24 oz. pizza dough ball 2 garlic cloves, crushed or pressed 1 tbsp. olive oil 10 oz. mozzarella cheese, shredded 2 oz. applewood smoked bacon 4 oz. shredded chicken—rotisserie, tenders or wings 2 oz. ranch dressing 2 oz. Buffalo sauce for drizzling or dipping (optional)   Instructions: … More

Dough Information Center

From the screen to the deck

QUESTION: Why are some pizzas baked right on the oven deck while others are first baked on a screen and then finished on the deck?   ANSWER: Many pizza makers prep the pizza skin on a screen, bake it in the oven for a couple of minutes on the … More

Pizza of the Month

Recipe of the Month: Creamy Habanero Pizza Dip

Ingredients ½ c. sour cream ½ c. ricotta cheese 1 clove garlic, minced 2½ tbsp. green habanero hot sauce 2 tsp. Italian herb spice blend ½ tsp. salt ½ c. mozzarella cheese 5 pepperoni slices   Directions: In a mixing bowl, combine sour cream, ricotta cheese, garlic, green habanero … More

Chef Santo Bruno

Pizza Steak

Hello, dear readers! I recently attended the National Restaurant Association Show in Chicago. It’s the biggest show of the year for restaurant operators, with people coming in from all over the world. I was glad to see many of my old friends there, including Linda Green, the co-publisher of … More

Pizza of the Month

Recipe of the Month: Mozz-Prov Chicken & Pesto

Ingredients 1 12” prebaked pizza crust 2 tbsp. olive oil 2 boneless, skinless split chicken breasts, cut into strips 1 medium green bell pepper, diced 1 medium red or orange bell pepper, diced 1 medium onion, thinly sliced 1/3 c. prepared pesto 1½ c. mozzarella-provolone blend, shredded (Variation: Try … More

Chef Santo Bruno

Zucchini With Sundried Tomatoes

Hello, my readers! I’d like to introduce you to a simple dish called Zucchini With Sundried Tomatoes. Recently, I was thinking back about all of the different places to which I’ve traveled over the years. It seems that I found varieties of zucchini—in different shapes and colors—everywhere I went. … More

Dough Information Center

Tips for using a hot press

QUESTION: We use a hot press with a heated top and bottom to form our crusts/pizza skins. What are the best top and bottom temperatures for pressing our dough? ANSWER: The heat from the top and bottom press plates helps to relax the dough for improved pressing characteristics with … More