Are you over 18 and want to see adult content?
More Annotations
A complete backup of matchingclub.blogspot.com
Are you over 18 and want to see adult content?
A complete backup of adirondackgirlatheart.com
Are you over 18 and want to see adult content?
A complete backup of sinsalirdetucasa.blogspot.com
Are you over 18 and want to see adult content?
A complete backup of dharmaflyer.blogspot.com
Are you over 18 and want to see adult content?
A complete backup of inforesidencias.com
Are you over 18 and want to see adult content?
A complete backup of hotsound-store.com
Are you over 18 and want to see adult content?
Favourite Annotations
Dorfverein Warlow e.V. - Startseite
Are you over 18 and want to see adult content?
Blog – Just another Blog site
Are you over 18 and want to see adult content?
Web Market Support - Digital Advertising Services
Are you over 18 and want to see adult content?
Gastro Ersatzteile und Zubehör online kaufen | gastrotiger
Are you over 18 and want to see adult content?
VCE Tutoring for English, Maths, Science | TuteSmart
Are you over 18 and want to see adult content?
The Pace - Keeping Up With the World's & Setting My Own
Are you over 18 and want to see adult content?
Text
PIZZA TODAY
Pizza Today is the leading magazine for pizza professionals. Read the latest in the restaurant industry. Browse our top pizza, dough, &sauce recipes.
2019 TOP 100 PIZZA COMPANIES Pizza Today releases its 2019 Top 100 Pizza Companies list. What’s happening with America’s largest pizza companies? Who added stores in 2019? Who pushed their sales to record highs? Who dropped off a bit? Who are this year’s movers and shakers? The 2019 Top 100 Pizza Companies list is compiled based on total units annualMARINARA SAUCE
Instructions. In a large heavy saucepan, heat the olive oil over medium-high heat for. minute. Add the onion and garlic. Cook and stir for 3-4 minutes. Add the tomatoes, oregano and basil. Cook the sauce at a steady simmer for 20-25 minutes or until it has reduced slightlyand
WHAT’S MY PIZZERIA WORTH? Unlike automobiles or homes, assigning a value to any business, let alone a restaurant enterprise such as a pizzeria, can be a biased, meandering task filled with subjectivity, high emotion and figure-swaying details. It’s anything but concrete. A.J. Edelstein of The Restaurant Brokers, a Tempe, Arizona-based commercial real estate firm that specializes in restaurant deals, MAN ON THE STREET: “SAUCE ON TOP” Man on the Street: “Sauce On Top”. By Scott Wiener. The world’s highest rated pizzeria is doing it all wrong. Literally. The flagship pie at Pepe in Grani, located just 30 km north of Naples, is called the Margherita ha Sbagliata, which means “Margherita Made Wrong.”. Among the pizza’s multiple abuses, perhaps the most egregious isDOUGH BALL WEIGHTS
10-inch: 3.14 X 25 = 78.5 square inches. 12-inch: 3.14 X 36 = 113.04 square inches. 16-inch: 3.14 X 64 = 200.96 square inches. Begin experimenting with different dough weights to find out what dough weight gives you the pizza that you want to have. If you want a good starting point, go with 1-ounce of dough per inch of diameter for anysize up
RESPECTING THE CRAFT: RAW OR PRE-COOKED SAUSAGE? RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento. Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos.If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. KNEAD TO KNOW: NEW YORK-STYLE PIZZA DOUGH A look at the most popular dough style in America. It is estimated that 70 percent of the pizza consumed nationally is based on the New York-style pizza that evolved in response to the product’s equipment and cultural differences that Neapolitan immigrants encountered when they settled in New York over 100 years ago. TOPPINGS: OVER OR UNDER? This over-under debate has nothing to do with betting. Rather, it concerns pizza toppings and where to put them. The gist of this over-under scenario is a stew of ingredients that include tradition, appearance and common sense. Common sense and appearance implies that, for example, you are not going to put the slices of pepperoni DOUGH DOCTOR: HOW DOES OIL AFFECT DOUGH? The average oil level in pizza dough will be from 2 to 5 percent of the flour weight, with most of us using between 2 and 3 percent. Oil, being a liquid, will soften the dough in the same manner as water will, so when making any adjustments to the amount of oil used, you might need to increase or decrease the water by the same amount of oilPIZZA TODAY
Pizza Today is the leading magazine for pizza professionals. Read the latest in the restaurant industry. Browse our top pizza, dough, &sauce recipes.
2019 TOP 100 PIZZA COMPANIES Pizza Today releases its 2019 Top 100 Pizza Companies list. What’s happening with America’s largest pizza companies? Who added stores in 2019? Who pushed their sales to record highs? Who dropped off a bit? Who are this year’s movers and shakers? The 2019 Top 100 Pizza Companies list is compiled based on total units annualMARINARA SAUCE
Instructions. In a large heavy saucepan, heat the olive oil over medium-high heat for. minute. Add the onion and garlic. Cook and stir for 3-4 minutes. Add the tomatoes, oregano and basil. Cook the sauce at a steady simmer for 20-25 minutes or until it has reduced slightlyand
WHAT’S MY PIZZERIA WORTH? Unlike automobiles or homes, assigning a value to any business, let alone a restaurant enterprise such as a pizzeria, can be a biased, meandering task filled with subjectivity, high emotion and figure-swaying details. It’s anything but concrete. A.J. Edelstein of The Restaurant Brokers, a Tempe, Arizona-based commercial real estate firm that specializes in restaurant deals, MAN ON THE STREET: “SAUCE ON TOP” Man on the Street: “Sauce On Top”. By Scott Wiener. The world’s highest rated pizzeria is doing it all wrong. Literally. The flagship pie at Pepe in Grani, located just 30 km north of Naples, is called the Margherita ha Sbagliata, which means “Margherita Made Wrong.”. Among the pizza’s multiple abuses, perhaps the most egregious isDOUGH BALL WEIGHTS
10-inch: 3.14 X 25 = 78.5 square inches. 12-inch: 3.14 X 36 = 113.04 square inches. 16-inch: 3.14 X 64 = 200.96 square inches. Begin experimenting with different dough weights to find out what dough weight gives you the pizza that you want to have. If you want a good starting point, go with 1-ounce of dough per inch of diameter for anysize up
RESPECTING THE CRAFT: RAW OR PRE-COOKED SAUSAGE? RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento. Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos.If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. KNEAD TO KNOW: NEW YORK-STYLE PIZZA DOUGH A look at the most popular dough style in America. It is estimated that 70 percent of the pizza consumed nationally is based on the New York-style pizza that evolved in response to the product’s equipment and cultural differences that Neapolitan immigrants encountered when they settled in New York over 100 years ago. TOPPINGS: OVER OR UNDER? This over-under debate has nothing to do with betting. Rather, it concerns pizza toppings and where to put them. The gist of this over-under scenario is a stew of ingredients that include tradition, appearance and common sense. Common sense and appearance implies that, for example, you are not going to put the slices of pepperoni DOUGH DOCTOR: HOW DOES OIL AFFECT DOUGH? The average oil level in pizza dough will be from 2 to 5 percent of the flour weight, with most of us using between 2 and 3 percent. Oil, being a liquid, will soften the dough in the same manner as water will, so when making any adjustments to the amount of oil used, you might need to increase or decrease the water by the same amount of oilSUPPLY PRODUCTS
2020 Distributor Directory. Your guide to the pizza industry’s leading distributors A A-Z Restaurant Equipment Co. 3804 Brickton Rd.. Princeton, MN 55371 Phone: 763-389-4345 Fax: 763-389-5787 E-mail: jim@a-zrestaurantequipment.com Web site: www.a-zrestaurantequipment.com Established: 1974 Product lines: Bakers Pride, Blodgett, Middleby HOT IN PIZZA: EXPLORE 2021 MENU TRENDS The most exciting competition at Pizza Expo is always the Non-traditional division. Free from the limitations of other categories, it’s a showcase for experimentation that often inspires pizzeria menus for the following year. Without the benefit of a 2020 Expo, all eyes fall on social media posts and updates for a peek atburgeoning menu
WHAT’S MY PIZZERIA WORTH? Unlike automobiles or homes, assigning a value to any business, let alone a restaurant enterprise such as a pizzeria, can be a biased, meandering task filled with subjectivity, high emotion and figure-swaying details. It’s anything but concrete. A.J. Edelstein of The Restaurant Brokers, a Tempe, Arizona-based commercial real estate firm that specializes in restaurant deals, PAR-BAKED PIZZA DOUGH To correct the problem you will need to reduce the oven temperature slightly (about 25 F) and extend the baking time by 30 to 60 seconds. Start with 30 seconds; if that doesn’t work, go to 60 seconds. If that corrects the problem, make an adjustment to the baking temperature to give you the finished crust color that you want, andyou should
DOUGH BALL WEIGHTS
10-inch: 3.14 X 25 = 78.5 square inches. 12-inch: 3.14 X 36 = 113.04 square inches. 16-inch: 3.14 X 64 = 200.96 square inches. Begin experimenting with different dough weights to find out what dough weight gives you the pizza that you want to have. If you want a good starting point, go with 1-ounce of dough per inch of diameter for anysize up
S5E2 LOGISTICALLY SPEAKING Listen to Manny Karvelas on The Hot Slice Podcast. We sit down with Manny Karvelas of Karvelas Pizza Co. in Georgia to talk about retaining employees, leadership, logistics and priming a family owned business for growth. PIZZA TOPPING TRENDS: THE HOT LIST A new pizza topping that’s on our menu is caramelized onions. We devised a method to cook these in our deck ovens and it’s worked out great. We feature them as an ingredient on a few specialty pizzas, like our “Co2” with white onions, caramelized onions, spicy sausage and fresh basil on a WELCOME BACK TO PIZZA EXPO. REGISTER EARLY AND SAVE The Las Vegas event early bird pricing ends June 25 We are downright giddy to host International Pizza Expo at the Las Vegas Convention Center August 17-19. Register before June 25th to take advantage of our early bird pricing! Use promo code EBR34 for $40 off your 3-day pass! We are full steam ahead andOILS AFFECT DOUGH
In crusts that are formed by one of the pressing methods, oil at levels of 3 percent of the flour weight and higher is needed to provide lubrication to the dough. This allows it to be pressed out from a round or squat shaped dough piece to a flat circular shape in just a fraction of a second. All types of fats are known as “tenderizers,” as DOUGH DOCTOR: PAN SEASONING ISN'T JUST FOR FLAVOR Q: Every time I season a pan and it looks promising, it all comes off with the first bake. Or, if a pizza sticks to the pan, it scrapes off. I use a 65-percent dough for pan-fried pizza with oil. The pan seasoning wore off and I can’t seem to get a good seasoning again.PIZZA TODAY
Pizza Today is the leading magazine for pizza professionals. Read the latest in the restaurant industry. Browse our top pizza, dough, &sauce recipes.
2019 TOP 100 PIZZA COMPANIES Pizza Today releases its 2019 Top 100 Pizza Companies list. What’s happening with America’s largest pizza companies? Who added stores in 2019? Who pushed their sales to record highs? Who dropped off a bit? Who are this year’s movers and shakers? The 2019 Top 100 Pizza Companies list is compiled based on total units annualMARINARA SAUCE
Instructions. In a large heavy saucepan, heat the olive oil over medium-high heat for. minute. Add the onion and garlic. Cook and stir for 3-4 minutes. Add the tomatoes, oregano and basil. Cook the sauce at a steady simmer for 20-25 minutes or until it has reduced slightlyand
WHAT’S MY PIZZERIA WORTH? Unlike automobiles or homes, assigning a value to any business, let alone a restaurant enterprise such as a pizzeria, can be a biased, meandering task filled with subjectivity, high emotion and figure-swaying details. It’s anything but concrete. A.J. Edelstein of The Restaurant Brokers, a Tempe, Arizona-based commercial real estate firm that specializes in restaurant deals, MAN ON THE STREET: “SAUCE ON TOP” Man on the Street: “Sauce On Top”. By Scott Wiener. The world’s highest rated pizzeria is doing it all wrong. Literally. The flagship pie at Pepe in Grani, located just 30 km north of Naples, is called the Margherita ha Sbagliata, which means “Margherita Made Wrong.”. Among the pizza’s multiple abuses, perhaps the most egregious isDOUGH BALL WEIGHTS
10-inch: 3.14 X 25 = 78.5 square inches. 12-inch: 3.14 X 36 = 113.04 square inches. 16-inch: 3.14 X 64 = 200.96 square inches. Begin experimenting with different dough weights to find out what dough weight gives you the pizza that you want to have. If you want a good starting point, go with 1-ounce of dough per inch of diameter for anysize up
RESPECTING THE CRAFT: RAW OR PRE-COOKED SAUSAGE? RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento. Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos.If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. KNEAD TO KNOW: NEW YORK-STYLE PIZZA DOUGH A look at the most popular dough style in America. It is estimated that 70 percent of the pizza consumed nationally is based on the New York-style pizza that evolved in response to the product’s equipment and cultural differences that Neapolitan immigrants encountered when they settled in New York over 100 years ago. TOPPINGS: OVER OR UNDER? This over-under debate has nothing to do with betting. Rather, it concerns pizza toppings and where to put them. The gist of this over-under scenario is a stew of ingredients that include tradition, appearance and common sense. Common sense and appearance implies that, for example, you are not going to put the slices of pepperoni DOUGH DOCTOR: HOW DOES OIL AFFECT DOUGH? The average oil level in pizza dough will be from 2 to 5 percent of the flour weight, with most of us using between 2 and 3 percent. Oil, being a liquid, will soften the dough in the same manner as water will, so when making any adjustments to the amount of oil used, you might need to increase or decrease the water by the same amount of oilPIZZA TODAY
Pizza Today is the leading magazine for pizza professionals. Read the latest in the restaurant industry. Browse our top pizza, dough, &sauce recipes.
2019 TOP 100 PIZZA COMPANIES Pizza Today releases its 2019 Top 100 Pizza Companies list. What’s happening with America’s largest pizza companies? Who added stores in 2019? Who pushed their sales to record highs? Who dropped off a bit? Who are this year’s movers and shakers? The 2019 Top 100 Pizza Companies list is compiled based on total units annualMARINARA SAUCE
Instructions. In a large heavy saucepan, heat the olive oil over medium-high heat for. minute. Add the onion and garlic. Cook and stir for 3-4 minutes. Add the tomatoes, oregano and basil. Cook the sauce at a steady simmer for 20-25 minutes or until it has reduced slightlyand
WHAT’S MY PIZZERIA WORTH? Unlike automobiles or homes, assigning a value to any business, let alone a restaurant enterprise such as a pizzeria, can be a biased, meandering task filled with subjectivity, high emotion and figure-swaying details. It’s anything but concrete. A.J. Edelstein of The Restaurant Brokers, a Tempe, Arizona-based commercial real estate firm that specializes in restaurant deals, MAN ON THE STREET: “SAUCE ON TOP” Man on the Street: “Sauce On Top”. By Scott Wiener. The world’s highest rated pizzeria is doing it all wrong. Literally. The flagship pie at Pepe in Grani, located just 30 km north of Naples, is called the Margherita ha Sbagliata, which means “Margherita Made Wrong.”. Among the pizza’s multiple abuses, perhaps the most egregious isDOUGH BALL WEIGHTS
10-inch: 3.14 X 25 = 78.5 square inches. 12-inch: 3.14 X 36 = 113.04 square inches. 16-inch: 3.14 X 64 = 200.96 square inches. Begin experimenting with different dough weights to find out what dough weight gives you the pizza that you want to have. If you want a good starting point, go with 1-ounce of dough per inch of diameter for anysize up
RESPECTING THE CRAFT: RAW OR PRE-COOKED SAUSAGE? RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento. Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos.If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. KNEAD TO KNOW: NEW YORK-STYLE PIZZA DOUGH A look at the most popular dough style in America. It is estimated that 70 percent of the pizza consumed nationally is based on the New York-style pizza that evolved in response to the product’s equipment and cultural differences that Neapolitan immigrants encountered when they settled in New York over 100 years ago. TOPPINGS: OVER OR UNDER? This over-under debate has nothing to do with betting. Rather, it concerns pizza toppings and where to put them. The gist of this over-under scenario is a stew of ingredients that include tradition, appearance and common sense. Common sense and appearance implies that, for example, you are not going to put the slices of pepperoni DOUGH DOCTOR: HOW DOES OIL AFFECT DOUGH? The average oil level in pizza dough will be from 2 to 5 percent of the flour weight, with most of us using between 2 and 3 percent. Oil, being a liquid, will soften the dough in the same manner as water will, so when making any adjustments to the amount of oil used, you might need to increase or decrease the water by the same amount of oilSUPPLY PRODUCTS
2020 Distributor Directory. Your guide to the pizza industry’s leading distributors A A-Z Restaurant Equipment Co. 3804 Brickton Rd.. Princeton, MN 55371 Phone: 763-389-4345 Fax: 763-389-5787 E-mail: jim@a-zrestaurantequipment.com Web site: www.a-zrestaurantequipment.com Established: 1974 Product lines: Bakers Pride, Blodgett, Middleby HOT IN PIZZA: EXPLORE 2021 MENU TRENDS The most exciting competition at Pizza Expo is always the Non-traditional division. Free from the limitations of other categories, it’s a showcase for experimentation that often inspires pizzeria menus for the following year. Without the benefit of a 2020 Expo, all eyes fall on social media posts and updates for a peek atburgeoning menu
WHAT’S MY PIZZERIA WORTH? Unlike automobiles or homes, assigning a value to any business, let alone a restaurant enterprise such as a pizzeria, can be a biased, meandering task filled with subjectivity, high emotion and figure-swaying details. It’s anything but concrete. A.J. Edelstein of The Restaurant Brokers, a Tempe, Arizona-based commercial real estate firm that specializes in restaurant deals, PAR-BAKED PIZZA DOUGH To correct the problem you will need to reduce the oven temperature slightly (about 25 F) and extend the baking time by 30 to 60 seconds. Start with 30 seconds; if that doesn’t work, go to 60 seconds. If that corrects the problem, make an adjustment to the baking temperature to give you the finished crust color that you want, andyou should
DOUGH BALL WEIGHTS
10-inch: 3.14 X 25 = 78.5 square inches. 12-inch: 3.14 X 36 = 113.04 square inches. 16-inch: 3.14 X 64 = 200.96 square inches. Begin experimenting with different dough weights to find out what dough weight gives you the pizza that you want to have. If you want a good starting point, go with 1-ounce of dough per inch of diameter for anysize up
S5E2 LOGISTICALLY SPEAKING Listen to Manny Karvelas on The Hot Slice Podcast. We sit down with Manny Karvelas of Karvelas Pizza Co. in Georgia to talk about retaining employees, leadership, logistics and priming a family owned business for growth. PIZZA TOPPING TRENDS: THE HOT LIST A new pizza topping that’s on our menu is caramelized onions. We devised a method to cook these in our deck ovens and it’s worked out great. We feature them as an ingredient on a few specialty pizzas, like our “Co2” with white onions, caramelized onions, spicy sausage and fresh basil on a WELCOME BACK TO PIZZA EXPO. REGISTER EARLY AND SAVE The Las Vegas event early bird pricing ends June 25 We are downright giddy to host International Pizza Expo at the Las Vegas Convention Center August 17-19. Register before June 25th to take advantage of our early bird pricing! Use promo code EBR34 for $40 off your 3-day pass! We are full steam ahead andOILS AFFECT DOUGH
In crusts that are formed by one of the pressing methods, oil at levels of 3 percent of the flour weight and higher is needed to provide lubrication to the dough. This allows it to be pressed out from a round or squat shaped dough piece to a flat circular shape in just a fraction of a second. All types of fats are known as “tenderizers,” as DOUGH DOCTOR: PAN SEASONING ISN'T JUST FOR FLAVOR Q: Every time I season a pan and it looks promising, it all comes off with the first bake. Or, if a pizza sticks to the pan, it scrapes off. I use a 65-percent dough for pan-fried pizza with oil. The pan seasoning wore off and I can’t seem to get a good seasoning again.PIZZA TODAY
Pizza Today is the leading magazine for pizza professionals. Read the latest in the restaurant industry. Browse our top pizza, dough, &sauce recipes.
WHAT’S MY PIZZERIA WORTH? Unlike automobiles or homes, assigning a value to any business, let alone a restaurant enterprise such as a pizzeria, can be a biased, meandering task filled with subjectivity, high emotion and figure-swaying details. It’s anything but concrete. A.J. Edelstein of The Restaurant Brokers, a Tempe, Arizona-based commercial real estate firm that specializes in restaurant deals, MAN ON THE STREET: “SAUCE ON TOP” Man on the Street: “Sauce On Top”. By Scott Wiener. The world’s highest rated pizzeria is doing it all wrong. Literally. The flagship pie at Pepe in Grani, located just 30 km north of Naples, is called the Margherita ha Sbagliata, which means “Margherita Made Wrong.”. Among the pizza’s multiple abuses, perhaps the most egregious isKEY INDICATORS
1. Build a database. Customers’ names, phone numbers and e-mail. addresses should all be compiled in a single database. “When you go to sell the place, this is the first thing a buyer will want to see,” says Barr. 2. Reboot your menu. Send out updated menus with new prices and offers once every six months (or more). PIZZA TODAYPIZZA TODAY If using a standard planetary mixer, reduce time to 13 minutes. After all ingredients are weighed, combine salt and water in the mixing bowl. Once the salt is dissolved into the water, add all of the flour and begin mixing on low speed. About halfway through the mix, when the salt is well incorporated, add the yeast. PIZZA TOPPING TRENDS: THE HOT LIST A new pizza topping that’s on our menu is caramelized onions. We devised a method to cook these in our deck ovens and it’s worked out great. We feature them as an ingredient on a few specialty pizzas, like our “Co2” with white onions, caramelized onions, spicy sausage and fresh basil on a RESPECTING THE CRAFT: RAW OR PRE-COOKED SAUSAGE? RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento. Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos.If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. SMOKE’S DETROIT-STYLE DOUGH RECIPE Combine flours and malt in mixing bowl. In a separate bowl whisk 5 ounces of water with the yeast. Start mixer on low speed. Add ADY/water mixture. Slowly add remaining water. Increase mixing speed to medium; mix for 5 to 6 minutes. Add sea salt and mix until combined (about 2 minutes). Add extra virgin olive oil, mix until combined(about 2-3
PIZZA TODAYPIZZA TODAY Do NOT follow this link or you will be banned from the site! 2010 MAY: DOUGH DOCTOR Q: Can you please explain to me how to correctly season my new pizza screens? A: Pizza screens and many pizza pans should be seasoned before they can be used. Failure to do so will result in the pizza (crust) and the pan or screen becoming as one — notPIZZA TODAY
Pizza Today is the leading magazine for pizza professionals. Read the latest in the restaurant industry. Browse our top pizza, dough, &sauce recipes.
WHAT’S MY PIZZERIA WORTH? Unlike automobiles or homes, assigning a value to any business, let alone a restaurant enterprise such as a pizzeria, can be a biased, meandering task filled with subjectivity, high emotion and figure-swaying details. It’s anything but concrete. A.J. Edelstein of The Restaurant Brokers, a Tempe, Arizona-based commercial real estate firm that specializes in restaurant deals, MAN ON THE STREET: “SAUCE ON TOP” Man on the Street: “Sauce On Top”. By Scott Wiener. The world’s highest rated pizzeria is doing it all wrong. Literally. The flagship pie at Pepe in Grani, located just 30 km north of Naples, is called the Margherita ha Sbagliata, which means “Margherita Made Wrong.”. Among the pizza’s multiple abuses, perhaps the most egregious isKEY INDICATORS
1. Build a database. Customers’ names, phone numbers and e-mail. addresses should all be compiled in a single database. “When you go to sell the place, this is the first thing a buyer will want to see,” says Barr. 2. Reboot your menu. Send out updated menus with new prices and offers once every six months (or more). PIZZA TODAYPIZZA TODAY If using a standard planetary mixer, reduce time to 13 minutes. After all ingredients are weighed, combine salt and water in the mixing bowl. Once the salt is dissolved into the water, add all of the flour and begin mixing on low speed. About halfway through the mix, when the salt is well incorporated, add the yeast. PIZZA TOPPING TRENDS: THE HOT LIST A new pizza topping that’s on our menu is caramelized onions. We devised a method to cook these in our deck ovens and it’s worked out great. We feature them as an ingredient on a few specialty pizzas, like our “Co2” with white onions, caramelized onions, spicy sausage and fresh basil on a RESPECTING THE CRAFT: RAW OR PRE-COOKED SAUSAGE? RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento. Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos.If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. SMOKE’S DETROIT-STYLE DOUGH RECIPE Combine flours and malt in mixing bowl. In a separate bowl whisk 5 ounces of water with the yeast. Start mixer on low speed. Add ADY/water mixture. Slowly add remaining water. Increase mixing speed to medium; mix for 5 to 6 minutes. Add sea salt and mix until combined (about 2 minutes). Add extra virgin olive oil, mix until combined(about 2-3
PIZZA TODAYPIZZA TODAY Do NOT follow this link or you will be banned from the site! 2010 MAY: DOUGH DOCTOR Q: Can you please explain to me how to correctly season my new pizza screens? A: Pizza screens and many pizza pans should be seasoned before they can be used. Failure to do so will result in the pizza (crust) and the pan or screen becoming as one — not HOT IN PIZZA: EXPLORE 2021 MENU TRENDS The most exciting competition at Pizza Expo is always the Non-traditional division. Free from the limitations of other categories, it’s a showcase for experimentation that often inspires pizzeria menus for the following year. Without the benefit of a 2020 Expo, all eyes fall on social media posts and updates for a peek atburgeoning menu
2019 TOP 100 PIZZA COMPANIES Pizza Today releases its 2019 Top 100 Pizza Companies list. What’s happening with America’s largest pizza companies? Who added stores in 2019? Who pushed their sales to record highs? Who dropped off a bit? Who are this year’s movers and shakers? The 2019 Top 100 Pizza Companies list is compiled based on total units annual PAR-BAKED PIZZA DOUGH To correct the problem you will need to reduce the oven temperature slightly (about 25 F) and extend the baking time by 30 to 60 seconds. Start with 30 seconds; if that doesn’t work, go to 60 seconds. If that corrects the problem, make an adjustment to the baking temperature to give you the finished crust color that you want, andyou should
S5E2 LOGISTICALLY SPEAKING Listen to Manny Karvelas on The Hot Slice Podcast. We sit down with Manny Karvelas of Karvelas Pizza Co. in Georgia to talk about retaining employees, leadership, logistics and priming a family owned business for growth.DOUGH BALL WEIGHTS
10-inch: 3.14 X 25 = 78.5 square inches. 12-inch: 3.14 X 36 = 113.04 square inches. 16-inch: 3.14 X 64 = 200.96 square inches. Begin experimenting with different dough weights to find out what dough weight gives you the pizza that you want to have. If you want a good starting point, go with 1-ounce of dough per inch of diameter for anysize up
AWARD WINNING RESTAURATEUR AND AUTHOR MIKE BAUSCH IS Mike Bausch started Andolini’s with his brother Jim at the age of 22 after graduating from college, and within a year they had to expand to double their capacity to meet demand of the Tulsa metro area. They now have seven units and one food truck, and more than 250 employees. Mike has traveled to Italy in search of knowledge, ingredients and how to perfect his recipes and menu. He’s won NO MORE SLIMY MUSHROOMS ON PIZZA If your mushrooms tend to dry out on the top of the pizza, cut them into thin slices and place them just under a small layer of cheese to insulate them. Want to ramp up the flavor of mild, white button mushrooms? Try marinating them in Italian dressing, white wine, garlic and Romano for up to 48 hours. Now go ahead, make me love yourmushroom
KNEAD TO KNOW: NEW YORK-STYLE PIZZA DOUGH A look at the most popular dough style in America. It is estimated that 70 percent of the pizza consumed nationally is based on the New York-style pizza that evolved in response to the product’s equipment and cultural differences that Neapolitan immigrants encountered when they settled in New York over 100 years ago. KNEAD TO KNOW: NEXT WAVE -- ROMAN-STYLE PIZZA Olive oil = 5 ¼ ounces. Fresh yeast = ½ ounce. Place water (60 F) in mixing bowl and dissolve yeast in water. Add half of the flour and mix for two minutes on low speed. Add salt and mix for one minute. Add remaining flour and continue mixing for nine minutes (if using American flour, mix for only five minutes). DOUGH DOCTOR: HOW DOES OIL AFFECT DOUGH? The average oil level in pizza dough will be from 2 to 5 percent of the flour weight, with most of us using between 2 and 3 percent. Oil, being a liquid, will soften the dough in the same manner as water will, so when making any adjustments to the amount of oil used, you might need to increase or decrease the water by the same amount of oilPIZZA TODAY
Pizza Today is the leading magazine for pizza professionals. Read the latest in the restaurant industry. Browse our top pizza, dough, &sauce recipes.
2019 TOP 100 PIZZA COMPANIES Pizza Today releases its 2019 Top 100 Pizza Companies list. What’s happening with America’s largest pizza companies? Who added stores in 2019? Who pushed their sales to record highs? Who dropped off a bit? Who are this year’s movers and shakers? The 2019 Top 100 Pizza Companies list is compiled based on total units annual MAN ON THE STREET: “SAUCE ON TOP” Man on the Street: “Sauce On Top”. By Scott Wiener. The world’s highest rated pizzeria is doing it all wrong. Literally. The flagship pie at Pepe in Grani, located just 30 km north of Naples, is called the Margherita ha Sbagliata, which means “Margherita Made Wrong.”. Among the pizza’s multiple abuses, perhaps the most egregious is PIZZA TODAYPIZZA TODAY Put the yeast into a bowl containing a portion of the dough water, then add the yeast. Next, use a hand whisk to stir the yeast until it is completely suspended, then add it right on top of the flour in the mixing bowl. This won’t be a problem if you happen to use active dry yeast (ADY) since it must be pre-hydrated in a small portion of warm WHAT’S MY PIZZERIA WORTH? Unlike automobiles or homes, assigning a value to any business, let alone a restaurant enterprise such as a pizzeria, can be a biased, meandering task filled with subjectivity, high emotion and figure-swaying details. It’s anything but concrete. A.J. Edelstein of The Restaurant Brokers, a Tempe, Arizona-based commercial real estate firm that specializes in restaurant deals, NO MORE SLIMY MUSHROOMS ON PIZZA If your mushrooms tend to dry out on the top of the pizza, cut them into thin slices and place them just under a small layer of cheese to insulate them. Want to ramp up the flavor of mild, white button mushrooms? Try marinating them in Italian dressing, white wine, garlic and Romano for up to 48 hours. Now go ahead, make me love yourmushroom
KNEAD TO KNOW: NEAPOLITAN PIZZA DOUGH If using a standard planetary mixer, reduce time to 13 minutes. After all ingredients are weighed, combine salt and water in the mixing bowl. Once the salt is dissolved into the water, add all of the flour and begin mixing on low speed. About halfway through the mix, when the salt is well incorporated, add the yeast. RESPECTING THE CRAFT: RAW OR PRE-COOKED SAUSAGE? RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento. Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos.If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. SHREDDED, DICED OR SLICED MOZZARELLA? “CUTTING THE CHEESE Consensus is strong that sliced mozzarella provides the most effective surface when applying sauce on top of cheese. Diced mozzarella is a good solution for delivery pizza and lends itself well to application by portion control cup. Shredded gives the best cheese pull and is easy to handle. Since cheese carries the highest food cost of pizza DOUGH DOCTOR: HOW DOES OIL AFFECT DOUGH? The average oil level in pizza dough will be from 2 to 5 percent of the flour weight, with most of us using between 2 and 3 percent. Oil, being a liquid, will soften the dough in the same manner as water will, so when making any adjustments to the amount of oil used, you might need to increase or decrease the water by the same amount of oilPIZZA TODAY
Pizza Today is the leading magazine for pizza professionals. Read the latest in the restaurant industry. Browse our top pizza, dough, &sauce recipes.
2019 TOP 100 PIZZA COMPANIES Pizza Today releases its 2019 Top 100 Pizza Companies list. What’s happening with America’s largest pizza companies? Who added stores in 2019? Who pushed their sales to record highs? Who dropped off a bit? Who are this year’s movers and shakers? The 2019 Top 100 Pizza Companies list is compiled based on total units annual MAN ON THE STREET: “SAUCE ON TOP” Man on the Street: “Sauce On Top”. By Scott Wiener. The world’s highest rated pizzeria is doing it all wrong. Literally. The flagship pie at Pepe in Grani, located just 30 km north of Naples, is called the Margherita ha Sbagliata, which means “Margherita Made Wrong.”. Among the pizza’s multiple abuses, perhaps the most egregious is PIZZA TODAYPIZZA TODAY Put the yeast into a bowl containing a portion of the dough water, then add the yeast. Next, use a hand whisk to stir the yeast until it is completely suspended, then add it right on top of the flour in the mixing bowl. This won’t be a problem if you happen to use active dry yeast (ADY) since it must be pre-hydrated in a small portion of warm WHAT’S MY PIZZERIA WORTH? Unlike automobiles or homes, assigning a value to any business, let alone a restaurant enterprise such as a pizzeria, can be a biased, meandering task filled with subjectivity, high emotion and figure-swaying details. It’s anything but concrete. A.J. Edelstein of The Restaurant Brokers, a Tempe, Arizona-based commercial real estate firm that specializes in restaurant deals, NO MORE SLIMY MUSHROOMS ON PIZZA If your mushrooms tend to dry out on the top of the pizza, cut them into thin slices and place them just under a small layer of cheese to insulate them. Want to ramp up the flavor of mild, white button mushrooms? Try marinating them in Italian dressing, white wine, garlic and Romano for up to 48 hours. Now go ahead, make me love yourmushroom
KNEAD TO KNOW: NEAPOLITAN PIZZA DOUGH If using a standard planetary mixer, reduce time to 13 minutes. After all ingredients are weighed, combine salt and water in the mixing bowl. Once the salt is dissolved into the water, add all of the flour and begin mixing on low speed. About halfway through the mix, when the salt is well incorporated, add the yeast. RESPECTING THE CRAFT: RAW OR PRE-COOKED SAUSAGE? RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento. Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos.If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. SHREDDED, DICED OR SLICED MOZZARELLA? “CUTTING THE CHEESE Consensus is strong that sliced mozzarella provides the most effective surface when applying sauce on top of cheese. Diced mozzarella is a good solution for delivery pizza and lends itself well to application by portion control cup. Shredded gives the best cheese pull and is easy to handle. Since cheese carries the highest food cost of pizza DOUGH DOCTOR: HOW DOES OIL AFFECT DOUGH? The average oil level in pizza dough will be from 2 to 5 percent of the flour weight, with most of us using between 2 and 3 percent. Oil, being a liquid, will soften the dough in the same manner as water will, so when making any adjustments to the amount of oil used, you might need to increase or decrease the water by the same amount of oilTAKE N BAKE PIZZA
Immediately after mixing the dough temperature should be in the 80 to 85 F range. Scale the dough to desired weight pieces and form into balls. Allow the dough balls to ferment for 2 hours and shape into dough skins. The dough skins can be placed on screens and put into the cooler for rapid cooling. After the skins are thoroughly cooled (60 S5E2 LOGISTICALLY SPEAKING Listen to Manny Karvelas on The Hot Slice Podcast. We sit down with Manny Karvelas of Karvelas Pizza Co. in Georgia to talk about retaining employees, leadership, logistics and priming a family owned business for growth. PAR-BAKED PIZZA DOUGH To correct the problem you will need to reduce the oven temperature slightly (about 25 F) and extend the baking time by 30 to 60 seconds. Start with 30 seconds; if that doesn’t work, go to 60 seconds. If that corrects the problem, make an adjustment to the baking temperature to give you the finished crust color that you want, andyou should
SMOKE’S DETROIT-STYLE DOUGH RECIPE Combine flours and malt in mixing bowl. In a separate bowl whisk 5 ounces of water with the yeast. Start mixer on low speed. Add ADY/water mixture. Slowly add remaining water. Increase mixing speed to medium; mix for 5 to 6 minutes. Add sea salt and mix until combined (about 2 minutes). Add extra virgin olive oil, mix until combined(about 2-3
KNEAD TO KNOW: NEXT WAVE -- ROMAN-STYLE PIZZA Olive oil = 5 ¼ ounces. Fresh yeast = ½ ounce. Place water (60 F) in mixing bowl and dissolve yeast in water. Add half of the flour and mix for two minutes on low speed. Add salt and mix for one minute. Add remaining flour and continue mixing for nine minutes (if using American flour, mix for only five minutes). DIAMONDTOUCH PIZZA POINT-OF-SALE SYSTEM DiamondTouch Pizza Point-of-Sale System 800-750-3947 sales@granburyrs.com www.granburyrs.com DiamondTouch Point-of-sale is super easy to use and features outstanding pizza and delivery management features. Fully integrated online and smart phone ordering, automated customer loyalty solutions and backed by the strength of Granbury Restaurant Solutions. Our AWARD WINNING RESTAURATEUR AND AUTHOR MIKE BAUSCH IS Mike Bausch started Andolini’s with his brother Jim at the age of 22 after graduating from college, and within a year they had to expand to double their capacity to meet demand of the Tulsa metro area. They now have seven units and one food truck, and more than 250 employees. Mike has traveled to Italy in search of knowledge, ingredients and how to perfect his recipes and menu. He’s won TOPPINGS: OVER OR UNDER? This over-under debate has nothing to do with betting. Rather, it concerns pizza toppings and where to put them. The gist of this over-under scenario is a stew of ingredients that include tradition, appearance and common sense. Common sense and appearance implies that, for example, you are not going to put the slices of pepperoni KNEAD TO KNOW: STARTING WITH STARTERS Knead to Know: Starting with Starters. The importance of fermentation Perhaps one of the most significant trends for pizza makers in recent years has been the experimentation with different fermentation techniques. In “The Bread Bakers Apprentice,” Peter Reinhart states that “fermentation is the single most important stage.” DOUGH DOCTOR: HOW DOES OIL AFFECT DOUGH? The average oil level in pizza dough will be from 2 to 5 percent of the flour weight, with most of us using between 2 and 3 percent. Oil, being a liquid, will soften the dough in the same manner as water will, so when making any adjustments to the amount of oil used, you might need to increase or decrease the water by the same amount of oilPIZZA NETWORK
* PIZZA TODAY
* PIZZA EXPO 365
* PIZZA EXPO
* PIZZA & PASTA EXPO * ARTISAN BAKERY EXPO * ARTISAN BAKERY EXPO EASTPIZZA TODAY
* __News
* __Pizza Headlines
* __Pizza Expo News
* __Press Releases
* __Pizzeria Rankings* __Videos
* __Departments
* __Front Of The House* __In The Kitchen
* __Back Office
* __Features
* __Our Experts
* __Recipes
* __Pizzas
* __Dough & Breads
* __Sauces
* __Appetizers
* __Entrees
* __Salads, Sandwiches & Soups* __Desserts
* __Products
* __Equipment
* __Ingredients
* __Services
* __Supplies
* __Podcasts
* __The Hot Slice
__
PIZZA TODAY
Subscribe
__
*
| __ __
__
__
News
EXPLORE STRATEGIES TO GET YOU THROUGH THE CURRENT JOB MARKETNEWS
CONVERSATION: LINDSEY YEAKLE ON GLUTEN-FREE FOOD SAFETY Lindsey Yeakle is the Gluten-Free Food Service (GFFS) Program Manager, Food Safety, for the nonprofit Gluten Intolerance Group (GIG). Yeakle has a culinary history working at 4-star and 4-diamond... Read More CONVERSATION: HILERI MERCIER, PIZZA ARTISTA, GREENVILLE, SOUTHCAROLINA
Pizza Artista Greenville, South Carolina Concept: The Pizza Artista brand is built on customization with its core menu offering being a 10.5-inch craft-style pizza that is freshly-baked in a... Read More SBA ANNOUNCES FIRST-OF-ITS-KIND TECHNOLOGY INITIATIVE FOR RESTAURANTREVITALIZATION FUND
WASHINGTON –The U.S. Small Business Administration announced today the first round of technology partners participating in a new initiative for the Restaurant Revitalization Fund (RRF) – a programthat... Read More
THE RESTAURANT LABOR SHORTAGE SURVIVAL GUIDE Essential resources to help you find, hire and retain employees Just when restaurants are beginning to see an influx of indoor dining, a labor shortage strikes. Timing couldn’t be... Read More -------------------------More__
VIDEOS
CHECKING IN WITH SERIES FINALE This week, we say farewell to the Checking In With video series with the Pizza Today team. We share our takeaways from the show and why it’s to wrap up the series. But we’re not done yet. We continue in depth conversations with pizza professionals on The Hot Slice... ReadMore
-------------------------MORE__
DEPARTMENTS
Back Office
BUILDING BLOCKS: HOW TO RETAIN YOUR WINNING TEAM Previously, we discussed how to build a staff of servers, cooks and drivers with a winning mindset. The unspoken question is this: how do you retain them? You’re not alone if you can’t find anyone to hire right now, making it so important to keep your team together. Two concepts come to mind when talking...... Read MoreIn The Kitchen
MAN ON THE STREET: OLIVE OIL IS ABOUT TO GET COOL Have you ever seen a magnum of olive oil? I hadn’t until last week, when I spotted one in the hands of a mysterious bearded man in a Brooklyn pizzeria. This wasn’t just any mysterious bearded man, of which there are a great many to be found inside Brooklyn pizzerias … this was Nicholas Coleman....... Read MoreFront Of The House
MORE UTENSILS, LESS SHARING: THE FUTURE OF SELF-SERVICE Buffets, salad bars and even fountain beverages are adapting to safer formats Restaurants with buffets did not disappear during the COVID-19 crisis, but they did adapt. As pizzerias reopen their all-you-can-eat pizza, salad bars and free-refill fountain drinks, the setups look different. Operators say that although there are costs involved in making changes to everything...... Read MoreFeatures
RISING STARS OF THE PIZZA INDUSTRY Seven Breakout Pizzeria Owners to keep an eye on in 2021 Que Wimberly The Missing Brick – Indianapolis, Indiana How did you begin working in the pizza industry? I began my career in the pizza industry by wanting to introduce my two sons to entrepreneurship. We as a family have always loved pizza and...... Read More -------------------------More__
RECIPES
Pizzas
TONY’S TRENDING RECIPE: FIDDLEHEAD PINSA-STYLE PIZZAPizzas
HAWAIIAN SUNSHINE PIZZAPizzas
SPICY PINEAPPLE PIE
Sponsored
5 MARKETING STRATEGIES FOR THE POST-COVID WORLD -------------------------More__
MAGAZINE
Subscribe Latest
Edition ARCHIVES
TRADE SHOW
AUGUST 17-19, 2021
LAS VEGAS CONVENTION CENTERFIND OUT MORE
WEEKLY NEWSLETTER
Keep up with the latest trends, profit making ideas, hottest recipes,and more.
Sign Up
About Us | Media Kit| Digital Edition
| Contact Us | Site Map| Terms of Use
| Privacy Policy
2021 Emerald X, LLC . All Rights Reserved. Do NOT follow this link or you will be banned from the site! ShareThis Copy and PasteDetails
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0