MEMPHIS, Tenn. (May 9, 2024) – Domino’s^®, the largest pizza company in the world, together with its franchisees, announced the largest corporate or private financial commitment to a children’s hospital, Wednesday: a pledge to bring its fundraising total to $300 million by 2034 to benefit the lifesaving mission of St. Jude Children’s Research Hospital^®. 

This record announcement was delivered by Domino’s CEO Russell Weiner to over 9,000 Domino’s franchisees and their team members during the company’s 2024 Worldwide Rally in Las Vegas. This commitment will help ensure families never receive a bill from St. Jude for treatment, travel, housing or food – so they can focus on helping their child live.   

“Our new Hungry for More growth strategy means more stores and more sales, providing even more opportunities for customers to donate to St. Jude,” said Russell Weiner, chief executive officer of Domino’s. “Since 2004 we’ve made it possible for millions of customers to simply donate a dollar or two, or round up their change, to help the children of St. Jude and their families, for which I am so grateful. Over the past twenty years those dollars and pennies have totaled over $126 million and by 2034 we believe we can get to $300 million raised by our customers for St. Jude.” 

St. Jude founder Danny Thomas famously said, “I’d rather have a million people give me a dollar than one give me a million. Then you’ve got a million people involved.” Domino’s embraces this concept in its fundraising, by participating in the annual St. Jude Thanks and Giving^® campaign, where customers can add a small donation to their order. Domino’s also supports St. Jude year-round by providing customers the ability to round up their change to advance ongoing work by St. Jude to accelerate research and treatment of childhood cancer and other life-threatening diseases. 

“We are incredibly grateful for this momentous and historic $300 million pledge from our compassionate and purpose-driven friends at Domino’s,” said Richard C. Shadyac Jr., President and CEO of ALSAC, the fundraising and awareness organization for St. Jude Children’s Research Hospital. “This record-setting commitment is yet another step in the longstanding partnership from Domino’s that supports us in so many ways — all which help advance treatments and research by St. Jude to raise survival rates for children around the world with cancer and other life-threatening diseases. By giving customers the opportunity to donate at checkout, Domino’s enables them to live charitably – to make small acts for good that, collectively, will make a difference for families all across the globe.”  

This commitment comes on the heels of the Sept. 27, 2023 opening of The Domino’s Village, a multi-million dollar, six-story, 307,000 square foot housing facility for patients and their families with 140 furnished apartments and communal recreation spaces. The facility was funded by Domino’s as part of a 10-year, $100 million commitment to St. Jude announced in 2020. In addition, Domino’s continues to have a prominent presence on the St. Jude campus with the Assessment and Triage Clinic Delivered by Domino’s and the Domino’s Event Center. 

About St. Jude Children’s Research Hospital®

St. Jude Children’s Research Hospital is leading the way the world understands, treats and defeats childhood cancer and other life-threatening diseases. Its purpose is clear: Finding cures. Saving children.® It is the only National Cancer Institute-designated Comprehensive Cancer Center devoted solely to children. When St. Jude opened in 1962, childhood cancer was largely considered incurable. Since then, St. Jude has helped push the overall survival rate from 20% to more than 80%, and it won’t stop until no child dies from cancer. St. Jude shares the breakthroughs it makes to help doctors and researchers at local hospitals and cancer centers around the world improve the quality of treatment and care for even more children. Because of generous donors, families never receive a bill from St. Jude for treatment, travel, housing or food, so they can focus on helping their child live. Visit St. Jude Inspire to discover powerful St. Jude stories of hope, strength, love and kindness. Support the St. Jude mission by donating at stjude.org, liking St. Jude on Facebook, following St. Jude on X, Instagram, LinkedIn and TikTok, and subscribing to its YouTube channel. 

The post Domino’s announces historic goal to raise $300 million to benefit the lifesaving mission of St. Jude Children’s Research Hospital appeared first on Pizza Today.

This post was updated May 7, 2024 to reflect current year’s Mother’s Day information.

Ways to Show Appreciation this Mother’s Day at your Restaurant

Invite moms to spend Mother’s Day on Sunday, May 12th at your pizzeria. Moms love pizza and family. Pizza is the perfect shared food to celebrate the occasion.

Mother’s Day at Restaurants: The Stats

Plan accordingly. To help, National Restaurant Association survey is filled with Mother’s Day dining habits. Many moms want to let restaurants do the cooking on their special day, according to the National Restaurant Association survey. finds 43% of consumers plan to use restaurants to celebrate, with 34% saying they’ll dine out and another 12% expecting to order takeout on Mother’s Day.

How will you commemorate the day? NRA asked what consumers are looking for. Here’s how they responded:

• 56% want to pamper the mother-figures in their lives, or even themselves.
• 48% would like to create a special experience with family and/or friends.
• 39% would like to avoid cooking or cleanup at home.
• 28% say convenience is a factor.

What about takeout or delivery? NRA found options that would make them more likely to choose one
restaurant over a similar restaurant:

• 47% say they’d select a restaurant offering a Mother’s Day discount.
• 45% would choose a restaurant offering multi-course meal bundles (appetizer, entrée and dessert).
• 42% would choose a restaurant offering free add-ins for Mom, like special cocktails, desserts, flowers, chocolates, or a small gift.
• 36% would select a restaurant offering free or discounted delivery.

Which daypart should you focus on?

NRA’s survey discovered 52% will choose dinner, while 43% plan for lunch. Brunch is also popular, with 28% and 13% plan to go out for breakfast.

Explore more of the survey findings.

6 Ways to Show Appreciation this Mother’s Day

Now, let’s look at a few marketing and promotion ideas you can show Appreciation this Mother’s Day at your pizzeria.

• Showcase the moms that work at your restaurant on social and on digital boards, if available.
• Offer a discount or free meal to moms when group of four dine in.
• Create a Mother’s Day Family bundle with apps, pizza, desserts and drinks.
• Do a callout on social for people to tag their moms and nominate them to receive ______ (i.e. pizza bundle, free pizzas, special gift.) Draw winner(s) on Mother’s Day.
• Create a “mom”-inspired Pizza of the Day. Blast it on social.
• Do a gift card trade with another business and run giveaways on Mother’s Day. Don’t forget to promote beforehand by doing shared posts with the partnering business.

Mother’s Day Hashtags

Try adding some hashtags to your Mother’s Day promotions and posts. Don’t forget to create your own hashtags to honor moms like #momlove____pizzeria. Here are a few popular Mother’s Day hashtags:

#happymothersday #mothersday2024 #thanksmom #mymomisthebest #bestmomever #momoftheyear

Don’t forget to share your Mother’s Day celebrations with us on social @PizzaToday

The post Mother’s Day: Moms Love Pizza. UPDATED appeared first on Pizza Today.

A Family Affair: Honoring Tradition & Building on Success

• Company has doubled in size.
• Franchise system has grown from 10 partners to 45 partners.
• Chain named one of five innovative restaurant brands recognized by Nation’s Restaurant News with a 2023 CREATORS Award.
• Average unit sales 60% higher than pizza industry average.
• Franchise satisfaction rating 13 points higher than franchise benchmark.

A Familiar Face Takes the Helm

Building on a Solid Family Foundation for Continued Growth

About Donatos Pizza

The post Donatos Pizza CEO Announces Retirement appeared first on Pizza Today.

Common pizza dough problems and how to fix them

This extensive guide for troubleshooting your pizza dough and pizza crust answers common pizza dough problems to help you make a better pizza. Whether you are a professional pizza maker and pizzaiolo or an at home pizza maker and pizza chef, answers to common dough questions can help you perfect your pizza. Pizza Today has spent four decades providing solutions to pizza dough issues that pizzerias face. Through Dough Doctor, Knead to Know and Kitchen features, we have helped pizzerias learn more about pizza dough productions, management and fixing pizza dough problems. We have a section of PizzaToday.com dedicated to Dough Production & Development. Bookmark that link and browse through recent articles.

Here, we are addressing common dough problems and how to fix them. Before you dive into specific pizza dough questions, go ahead and bookmark this page. We will continue to add more dough questions and solutions.

What’s wrong with my pizza dough?

There are many things that could be wrong with your dough. Maybe your pizza is sticking to the peel. Maybe your dough is too soggy or your dough is undercooked… this guide has answers to all of these common concerns and more

Explore the following common pizza dough questions with many resources to help solve each issue:

How do I get rid of the gum line on pizza crust?

Why is my pizza crust soggy?

Why does my pizza dough keep snapping back when I try to stretch it? Why does my dough not stay stretched?

How to prevent my pizza crust from bubbling in the oven?

How do I stop getting my pizza stuck on the pizza peel?

What do I do if I ruin my batch of pizza dough?

How do I keep the ingredients from sliding off my pizza crust?

Why is my pizza dough weak and tears when I stretch it?

Why is my pizza crust undercooked?

Why is my pizza crust too tough or chewy?

Why is my pizza dough too soft?

Why is my pizza dough so sticky?

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How do I get rid of the gum line on pizza crust?

What do you do when your pizza has a dreaded gum line? First, what is a gum line? The gum line is the doughy section of the crust, basically undercooked dough of the crust under its sauce, toppings and cheese.

4 causes of the gum line on finished pizza crust

The late Dough Doctor Tom Lehmann identified four common factors that contribute to the development of the gum line. They are:

1. Excessive thinning of the sauce. A thin watery sauce that exhibits a tendency to separate upon standing will develop a wet soggy area just below the sauce, leading to the development of a gum line.
2. Pre-saucing of the pizza skins ahead of time for in-store use or in making take and bake pizzas. Pre-saucing of the skins should be avoided whenever possible, but when it must be done, either to help keep up with orders during busy periods, or when making take and bake pizzas, the pizza skins should be given a very light application of oil prior to saucing.
3. Too much sauce used on the pizza. When too much sauce is used on the pizza, it becomes more difficult to bake out thoroughly.
4. Insufficient yeast level. This can result from a number of things. Incorrect dough formulation (not enough yeast), but more commonly it is the result of action taken to address blowing of the dough.

A few other solutions to reducing a gum line is to cross stack dough balls when they goes into the cooler. Keep adequate temperature control over your dough-making process to make sure the dough has cooled properly before cooling.

Read all about the dreaded gum line — What causes it and what to do about it.

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Why is my pizza crust soggy?

A myriad of factors can contribute to a soggy pizza crust. Here are a few common causes to start your trouble shooting:

The main culprit could be your pizza sauce. Audrey Kelly says, “It is also important to tailor your sauce to fit the style of pizza you are making. You don’t want a super heavy sauce on a delicate Neapolitan pie just as you want something more substantial on a Sicilian crust.”

It could also be your toppings, especially fresh vegetables. The late Dough Doctor Tom Lehmann provided an interesting solution. “I solved that problem by using a Japanese breadcrumb. I find it best to sauce the dough first, then sprinkle a couple of tablespoons of the coarse, plain, white crumb on top of the sauce. Then add the cheese and the vegetable toppings. The crumbs will absorb the moisture from the veggies, and the texture blends right in with the cheese. It really does work and prevents soggy bottom pizza!” Another option to roast vegetables slightly to expel excess water content.

Check that your oven temperature is correct. Thoroughly inspect your oven temperature. The late Dough Doctor Tom Lehmann goes into what to look for in troubleshooting oven temperature issues.

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Why does my pizza dough keep snapping back when I try to stretch it? Why does my dough not stay stretched?

Also called dough memory, pizza dough snapback occurs when a stretched pizza will not stay stretched – snaps back – no matter how much you stretch or how much pressure applied to the stretch.

Dough Expert Laura Meyer addresses pizza dough snapback or dough memory in a Knead to Know column. She says, “To better understand why dough snaps back we need to have a basic understanding of gluten development. Mixing time and the type of mixer used is extremely important when it comes to gluten development. If not done properly this can lead to your dough snapping back. Over mixing is a thing. When it comes time to mix your dough, having a game plan and all your ingredients weighed out and ready to go is important. I have seen many operations weigh as they go, which translates to dough mixing for too long in the mixer and the gluten becoming too tight.

“Cold dough is another factor here,” she continues. “Cold dough will not only cook poorly but will not stretch well and will continue to snap back. If you were to try and run a marathon without warming up you’ll most likely pull a muscle within the first few miles. Dough is no different, warming up your dough means the dough will stretch nicely and be less likely to tear.”

4 ways you can address pizza dough snapback

The late Dough Doctor Tom Lehmann identifies four ways you can address dough snapback:

1. By changing to a lower-protein content flour, we can generally reduce the amount of snap-back (though, in severe cases, this will not totally eliminate it).
2. Dough fermentation. One cause of snap-back is insufficient dough conditioning through fermentation, so anything which will increase the amount of fermentation the dough receives prior to opening into a skin will help to reduce or eliminate the problem. This might include any of the following: increasing the yeast level; increasing the finished (mixed) dough temperature or increasing the total fermentation time. Any of these actions will result in an increase in dough fermentation that will weaken the wheat flour proteins and result in a softer, more extensible (less elastic) dough that exhibits less of a tendency to snap-back.
3. Dough absorption. In some cases where only a slight amount of snap-back needs to be addressed, a slight increase of two to five percent in dough absorption might be sufficient to address the problem without any other changes being necessary.
4. Reducing agents. Reducing agents are ingredients that act on the flour proteins by breaking them down or weakening them. Some will even destroy/denature the proteins entirely. Reducing agents are what one might call the “silver bullet” or “magic ingredient” when it comes to excessive dough snap-back or memory. These are ingredients that you just add to the dough formulation and — poof! — no more snap back.

Read on in a Q&A with the Dough Doctor.

An easy fix may be using PZ-44 Dough Conditioner. In a Dough Doctor story, the late Tom Lehmann says, “This ingredient is what we call a “reducing agent.” When used in a dough, it will cause the dough to become softer and more extensible (less elastic). What this means is that it will not exhibit the snap-back characteristics during hand, or machine forming. When adding any type of reducing agent to your dough, care must be taken to prevent using it in an excessive amount.” Read more.

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How to prevent my pizza crust from bubbling in the oven?

Fermentation is one of the keys to reducing bubbling in our pizza doughs. The Late Dough Doctor Tom Lehmann looks at solutions to preventing bubbling crust.

With normal yeast levels (0.375 percent instant dry yeast, 0.5 percent active dry yeast, or 1.25 percent compressed/fresh yeast), and a finished (mixed) dough temperature in the 80 to 85F range, the bubbles are minimized after 2.5 hours of fermentation time at ambient temperature (approximately 70F).

If you take the proper storage steps, you can pretty much eliminate bubbles. Start by taking the dough balls immediately after scaling and balling and place them in dough boxes, cross-stacked for two hours. Be sure to wipe them with salad oil to prevent them from drying out in the cooler. After two hours, downstack them and allow them to ferment overnight. Allow them to sit at room temperature for two hours before you use them and you’re ready to go.

The second main cause of bubbling crusts, and possibly the most common today, has to do with both temperature and tempering of the dough balls after removal from the cooler. If the dough is at cooler temperature when taken to the oven for baking, an open invitation has been extended for bubble development.

Some prefer to allow dough balls to warm 5F above the cooler temperature. “We have found that by allowing the dough to temper at room temperature for 2 hours prior to opening the dough balls up into skins.”

Dough dockers are designed to help control bubbling. But they don’t do anything to prevent it, or address the problem at its root cause. If you do happen to have one of those doughs that just seems to have a penchant for bubbling, the dough docker might prove to be your salvation.

The Late Dough Doctor Tom Lehmann explores Bubbling Pizza Crust further.

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How do I stop getting my pizza stuck on the pizza peel?

Pizza sticking to a peel as you put the pizza in the oven is common pizza dough problem While some may think maker error, the real answer may lie in dough science. The late Dough Doctor Tom Lehmann addressed the cause of this dough issue in Pizza Today. “If you are using malt in your dough, make doubly sure that it is non-diastatic (non-enzyme active) malt. If the malt is diastatic malt (enzyme active), it will convert starch in the flour to sugars, making the dough sticky or tacky to the point where it will stick to almost any surface it comes into contact with, including a prep peel,” he said.

“If the dough is over absorbed (contains too much water) it may feel clammy or even exhibit a slight tackiness when touched,” he added. “Over absorbed dough tends to be difficult to work with as the dough is just too extensible and is easily over stretched during the forming operation. While some of the traditional doughs are fairly high in absorption and difficult to handle during forming, they can still be peeled into the oven without much of a problem if they are well floured for ease of handling, and either fine cornmeal, or semolina flour is used as the peel dust to aid in sliding the prepared dough skin off of the peel. Be sure to use a wood or wood laminate peel for your prep peel.”

He continued to offer this simple solution: “just make sure once the dough is placed on the peel it is dressed and peeled into the oven without interruption. Of course, a good peel dust doesn’t hurt either.”

From the Pizza Today Test Kitchen, we learned that if you give the peel a little shake after you top the pizza, it’s a good check before you attempt to slide a pizza off the peel onto a hot oven deck.

Go even more in depth into dough sticking on pizza peels.

Understand why certain flours are good peel release agents in Prep Peel and Dough.

Learn everything you ever want to know about pizza peels. Read Tools of the Trade Part One, Part Two and Part Three from Tony Gemignani:

Tools of the Trade

Peel Off on Different Types of Pizza Peels

Pizza Peels, Part III

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What do I do if I ruin my batch of pizza dough? 

Blowing a batch of dough happens. What’s important is that you have a plan in place to replace the pizza dough that has blown and maintain pizza service with the best pizza dough. That is where emergency dough comes in.

The late Dough Doctor Tom Lehmann provided a blue print for you to create an emergency dough fast. “Every shop should have an emergency dough formula and procedure tucked away for these not-so-special moments,” Lehmann said. “I like to make my emergency dough from my regular dough formula because I’m already familiar with it. Still, we need to make a few changes to our dough formula to allow it to be made quickly and be ready for making pizza skins in not much more than two hours.”

He continues, “I have found that increasing the yeast content to double the normal level helps to speed things up a bit. Increasing the finished dough temperature to something in the 90 to 95 F range really helps to get the dough on line within the two-hour time limit as well. The quickest way to do this is to just increase the temperature of the water that you are adding to the dough by 15 F (assuming you are presently targeting a finished dough temperature of 80 to 85 F). If you are not targeting your finished dough temperature in that range, give it your best estimation for water temperature to get your dough to come from the mixer within 90 to 95 F.

I also like to have a bag of reducing agent, such as PZ-44, on hand for these occasions. By including a reducing agent in the emergency dough formulation you will have a greater assurance that the dough will handle well without excessive snap-back during the forming procedure.”

Go deeper into creating an emergency dough.

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How do I keep the ingredients from sliding off my pizza crust?

There are several causes of ingredients sliding off your pizza crust. The first component you need to examine is if your pizza crust is strong enough to support the weight of the toppings that you are putting on the pizza. Pizza Master John Gutekanst dives into types of pizza crusts and the toppings they can support. “Too much hydration, wet toppings, weighty meats and cheeses, and insufficient thought about how the heated foundation will support all these assets can lead to your downfall. To avoid this, let’s look at the styles of pizzas and the topping support they offer.

Pizza styles and the weight of toppings

• Thin and crispy pizza: Low tolerance for weighty toppings unless an extremely low-hydrated, high-gluten dough is baked at medium temperatures, creating a hard, crisp crust that will not “flop” or crack. Examples are the East Coast Hot Oil pizzas, the Roman Scrocciarella and the St. Louis thin. A lot of these styles are made with less sauce and cheese and cut in the Chicago “Tavern Style” squares to accommodate multiple toppings.
• Medium thick brick-oven crust: Mid-level tolerance for heavy toppings depends upon hydration. Below 70 percent and a lower temperature bake at 500 F will dry a dynamic high-gluten crust out enough for plenty of sauce and cheese. The more steam remaining in the crust will soften the dough, and higher heat will only crisp the outside of the cornicione (crust.) If you try drying out the gluten scaffolding in the center at this high temperature, it will only burn the outside.
• High Hydration Crusts: Believe it or not, high hydration crusts are the perfect platform for dressing with multiple toppings. Pizzas like the Pizza in Teglia are baked in pans because of that high moisture, but they create a crisp crust and large cell structure at temperatures in the mid 500 F range. These pizzas also have a lot of oil in the mix because the oil coats the gluten strands eliminating moisture saturation. This technique creates strong alveoli, or “lungs” when filled by carbon dioxide. Many high-hydration pizzas are par-baked much in the same pans that the smaller-celled Sicilian Pizzas are, like the wonderful Sfincione.

Read his article: Heavy Lift: Crusts to Support Loaded Pizzas

Secondly, the dreaded gum line can be the culprit of toppings sliding off your pizza. Whether the pizza is over-sauced, under cooked or insufficient yeast levels, you’ll want to address these problems right away. Take a look at how to fix gum line issues. 

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Why is my pizza dough weak and tears when I stretch it?

Laura Meyer addressed dough tearing. “If your dough tears easily or is unable to stretch, then it has not developed enough gluten and could use a little bit more time mixing,” she says… “If my dough is high in hydration and I am using a planetary mixer, it can be hard for the dough to reach full gluten development purely because of the style of mixer and the way it is constructed. This is not necessarily a flaw by any means. Planetary mixers are great work horses and for some operations the best choice because it can accommodate attachments for cutting and shredding. Knowing that this mixer is not as well suited for high hydrated doughs, bulk fermentation as well as incorporating a few folds before refrigerating the dough will ensure that the dough absorbs all the water and develops to full gluten development. A good rule of thumb when using bulk fermentation is the shorter the mix time the longer the bulk fermentation and vice versa.

Autolyse is another technique used by bakers and pizza makers to make sure flour is well hydrated and to ensure full gluten development. Autolyse is a rest period during the mixing process.

Read her article: Knead to Know: What Comes After the Mix for your Batch of Dough.

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Why is my pizza crust undercooked?

Laura Meyer knows the ins and outs of proper pizza cooking. To address an undercooked pizza crust, she says, “One of the most common errors I see in kitchens is not enough dough has been pulled out of the refrigerator before service. Just as you should never put a cold steak on a grill, you should never put cold dough in a hot oven. If you are cooking Neapolitan pizza, cold dough tends to blister more giving it that leopard spotting everyone loves but at the same time is that much harder to cook all the way through. No matter what style you are cooking, your oven is going to have a set point and a specific cook time. In every kitchen I have worked in there is always that one cook or new person that loves cold dough because it is easier to stretch and harder to tear. The downfall of this is an improperly trained cook. During the cooking process your dough is rising in temperature to cook the toppings, cheese and dough. If your dough is cold, it is harder for it to cook all the way through while your toppings cook and the dough browns. When the pizza enters the oven, the water in the dough begins to boil and evaporate. If the dough is cold, it will not cook all the way through leaving too much moisture in the dough resulting in a gum line.

“Another flaw I see repeatedly is improperly cooked bottoms. On busy nights it can be hard to keep up with dine-in as well as take-out and delivery. It can become overwhelming and adding on people constantly asking where their food is can be anxiety driven and frustrating. Most cooks try and compensate by putting as many pies as they physically can in the oven thinking they’re going to push food out faster that way. What really ends up happening is the oven cools down to a point where the stones cannot recover with each new rotation of pies. As pizzas cook, the heat from the stones is absorbed by the pizza. By putting pizzas in the same spot, those areas completely lose their heat meaning the bottoms never cook. To combat this, I recommend leaving at least one spot where nothing is cooking leaving it as a “hot spot”. By keeping a hot spot in the oven, you will always have an area to rotate your pizzas into towards the end of the bake to finish off the bottoms. If you are using screens, it is smart to remove the screen halfway through so the pizza can finish on the physical stone. The contact with the stone will ensure a well-done bottom as well as ensure you get the desired crispiness.”

Read her article: Knead to Know: Avoid an Undercooked Pizza and Unhappy Diners.

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Why is my pizza crust too tough or chewy?

There are many factors that cause a pizza crust to be too chewy or too tough. The Late Tom Lehmann dives into the topic and provides cause and ways to fix the issue. He said, “When we encounter an excessively tough and chewy thin-crust pizza, the problem might be due to improper dough management techniques (such as a finished dough temperature that is too low, which therefore results in insufficient dough fermentation). Another cause for a tough and chewy crust characteristic is trying to sheet the dough too thin, thinking that it will make for a crispier finished crust. Just the opposite is true. Our dough formula and dough management procedure can be “spot on,” but if we sheet/roll the dough too thin we end up degassing the dough, making it more dense. The heat then passes right on through the dough without ever getting it hot enough to fully bake it and we end up with a crust that might have some resemblance of crispiness when it comes out of the oven but soon progresses from crispy to tough and chewy. The answer here is to use a different method to open the dough into a pizza skin (hand formed or pressed) or to open the sheeting rolls slightly to give a thicker pizza skin better able to create a heat/thermal block.

Read Lehmann’s article: Dough Doctor: Tough Sell — Causes of too tough, chewy crust.

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How to prevent my pizza crust from burning?

The first thing to examine: Is your pizza crust burnt or is that part of the pizza style and pizza characteristics? Blistering, also known as leoparding, is common with many high-heat, wood-fired pizzas. Char is a common characteristic of pizza styles, like New Haven and many artisan style pizzas.

Laura Meyer says, “At times what appears to be burnt areas are thin spots on the crust that formed during the stretch but were never degassed before entering the oven.  A simple fix is to pop thin bubbles before cooking or using a bubble popper to deflate enlarged bubbles inside the oven before they firm up.”

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Why is my pizza dough too soft?

The Late Tom Lehmann answered this question based on a two-day cold fermentation. “Your dough formula likely contains too much oil. Keep in mind that both water and oil contribute to the soft and extensible handling properties of the dough. It’s most likely that this is where the problem is. To correct the problem, I would suggest reducing the oil content to a level where it does not exceed four percent of the flour weight and to where the combined water and oil do not exceed 56 to 60 percent of the flour weight.”

He continued. “Also, keep in mind that the flour needs to hydrate the water in order to form “gluten”. With the high level of oil that you’re using it is entirely possible that a good deal of the flour is absorbing oil rather than water if the oil is not added in a delayed manner. To do this, do not add the oil until the ingredients have had a chance to mix together at a low speed for a couple of minutes. When you cannot see any dry flour in the mixing bowl, the oil can be added and blended in by mixing for an additional minute at low speed. Then, the dough can be mixed in your normal manner. This should give you more consistent dough performance, especially after a couple of days in the cooler.” Read on in Knead to Know: Soft Sell.

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Why is my pizza dough so sticky?

The minute you pull your dough from the dough box, you know when you have a sticky situation. The late Dough Doctor Tom Lehmann said, “The number one reason for a wet, sticky dough is covering it when you put it into the cooler. After mixing, the dough is going to be at least at room temperature or above, making it quite a bit warmer than the inside of your cooler, which should be operating at 36 to 40F. When you lid the container of dough balls, the moisture that is being held in the warm air condenses onto the inside of the container (the top where there is head space above the dough) as it cools due to exposure to the cold air. Since the dough retains a lot of heat (latent heat) it continues to generate moist air within the box and the moisture continues to condense onto the inside of the container until the dough and box eventually equilibrate at the same temperature. By this time, though, the box is flooded with water that drips onto the dough surface. This water is slowly absorbed back into the dough, but under most conditions the dough is removed from the cooler for use before it is fully absorbed. What we experience is a wet, sticky dough. To add insult to injury, these doughs also tend to have a strong propensity to bubble during baking as the water in the outer portion of the dough is vaporized into steam.

He provided a few step-by-step solutions to solve the sticky dough problem in Knead to Know: Sticky Situation.

Check back as we will add more common pizza dough problems. Explore more pizza making how-to and advice articles from master pizza makers and dough experts in Dough Production & Development.

The post Troubleshooting Your Pizza Dough — A Guide to Making Pizza Better appeared first on Pizza Today.

A Quick Q&A with Thomas McNaughton and Ryan Pollnow, co-founders at Flour + Water, San Francisco, California

Concept:

THOMAS: For Flour + Water Pizzeria, we pulled inspiration from the pizzerias we all grew up frequenting. We wanted to play off that nostalgia with fun menu items like mozzarella sticks and Hawaiian pizza, while still putting a heavy emphasis on technique and recipes that showcase our team’s culinary approach and obsession with pizza. While we take our dough seriously, the experience is meant to be like a pizza party every night. It’s one of the best foods to enjoy with a group, so we created a space that’s inviting and relaxed.

Pizza Style & Dough:

RYAN: Our dough is a four-day process that uses a pre-ferment, known as a poolish, to kick start fermentation. We use a combination of two different types of flour from Central Milling and rely on a slow, cold fermentation until a final proof on day four when the dough’s ready to use. Our pizzas are 13-inch rounds that get fired in an electric deck oven set to 600 F. The dough recipe and oven temperature settings allow us to get the characteristics that we love in pizza. We look for variation in the char of the outside crust, while maintaining structure on the base of each pie.

You moved into a new flagship location. How has that enabled your business to grow?

THOMAS: We spent a long time searching for the perfect space for our operation and couldn’t be happier with where we landed in North Beach, a San Francisco neighborhood known for its long lineage of Italian restaurants. Being able to take the time and build out the Pizzeria to our exact specifications has proven to be worth it. We have an entirely separate operation dedicated to to-go orders and delivery so that our dining room isn’t interrupted by that action. Our Dough Room is the heart of the space, and was built to accomodate a larger team while maximizing dough production to fuel our to-go program and the expansion of the Flour + Water Pizza Shop concept. Every night we’re also able to transition the Dough Room into a semi-private dining room for seated and standing pizza parties; it’s also a space where we can host private pizza classes during the week.

Tell us more about the neighborhood pizzeria model you are working to expand?

THOMAS: We’ve mapped out a hub and spoke model for the Pizzeria. Our 4,000 square-foot flagship space in North Beach will soon be the commissary for satellite ‘Pizza Shop’ locations, meaning we can focus on finding smaller spaces where we don’t have to produce the dough on-site, but can still serve new neighborhoods and, ultimately, new cities. The look and feel of the flagship will carry over, but the emphasis will be less on dine-in and more on bringing our pizza to areas where it wasn’t able to be picked up or delivered before.

You also have a commercial pasta line. What has it taken for you to get your pasta in hundreds of grocery stores?

RYAN: The learning curve from operating restaurants to diving into the world of consumer packaged goods is no joke! We’ve been planning this project for years, thinking of ways in which we can extend the reach of our hospitality knowing that not everyone will be able to visit our restaurants. It’s awesome to see Flour + Water Foods on shelves at not only our local retailers in the Bay Area, but at grocery stores throughout the Pacific Northwest and, soon, Southern California. We’re also shipping our pasta for online orders, so even those outside the West Coast have been able to experience a taste of what we do at our restaurants. While we’re still a little fish in the big pond of this space, it’s been awesome to receive feedback about the quality and superior texture. We’re applying the same techniques we use in our restaurants, so consumers can feel confident that what they are buying truly is ‘chef-tested.’

Tell us more about how Flour + Water supports the regenerative farming movement?

RYAN: Our restaurants were founding members of Zero Foodprint, a nonprofit mobilizing the food world around agricultural climate solutions, and our dried pasta line is their first partner in the packaged goods world. From an operational standpoint, we care tremendously about sourcing from farms with sustainable and regenerative practices– we believe that healthy soil means higher-quality produce, which in turn creates food that not only tastes better, but is better for the planet, too.

The post Conversation: Thomas McNaughton, Ryan Pollnow, Flour + Water, San Francisco, California appeared first on Pizza Today.

Question from a Pizza Today Reader: How do I incorporate more alternative/whole grains and what’s its effect on gluten development?

Whole Wheat Wander

So, you want to make whole wheat dough? When I first started, whole wheat was terrible. It was dense and dry and was for the older generations or for those who were dieting. A lot has changed since then — and once you learn what whole wheat really is, making it doesn’t seem quite as daunting.

What is whole wheat to begin with?

It’s exactly as it sounds. This is flour that comprises the entire part of the grain.

Depending on the baker or pizza maker, some breads and doughs are labeled as “whole grain” but really the flour only consists of a small portion of whole wheat. The label is not strictly defined or regulated, so the amount of whole grain can vary widely from product to product.

The amount of whole grains can vary for a number of reasons, but the main one is that the higher percentage of whole grain the harder it is to make a light and airy loaf. Most 100-percent whole grain breads and flours tend to produce doughs that are denser than those made with refined flours because the gluten percentage decreases the more whole grain you use.

Flour is made by grinding kernels of wheat, sifting (also known as refining), and then packaging. There are many steps in between but the main goal is to breakdown the kernel from its three main parts. For whole wheat flour, you mainly hear a lot about the bran and the germ. One of the biggest selling points in the commercial bread industry, cereal industry and even in the larger health industry are the buzz words of wheat bran and wheat germ that tell consumers a product with these two things is healthier.

Wheat bran is the outer coating on a kernel of grain. It is this part that is more nutrient dense and contains fiber but is separated from the other two parts of the grain and then added back into the flour at varying amounts. Bran can have a large effect on the volume of your dough as it does not contain much gluten and can be physically jagged (which can damage gluten formation).

The germ is the reproductive part of the grain. Like bran, this portion is normally removed from the other parts and processed separately. This portion only makes up a small percentage, less than five percent, but contains a larger quantity of fat. Having a larger quantity of germ in flour can be tough as the higher percentage of fat/ oil means the flour will go rancid faster because of oxidation. The germ contains no gluten, so a high percentage of germ can have a large effect on the final rise of your dough. A tip when adding germ to your dough is to toast it separately, bring it to room temperature and then add it in to your dough. This will help keep oxidation at bay.

The endosperm is the largest part of the grain and is the main component in a bag of flour. For whole wheat flour, the germ, bran and endosperm are processed separately but then mixed back together. The five refinements of flour will help you determine how much bran and germ is still in your flour.

00 – The most refined. Contains as little bran and germ as possible.

0 – Contains some bran and germ, but is not super noticeable.

1 – Contains a decent amount of bran and germ and you can really see the flecks within the flour. The color is now a mix of white with flecks of brown.

2 – The color of this is on the browner side as this contains the most amount of bran and germ without being considered whole wheat.

Whole grain contains all of the grain. As little as possible has been removed. The components may have been
processed separately but have been added back together.

Incorporating Whole Grains in Pizza Dough

Learning to incorporate different refinements and increasing amounts of whole wheat can have dramatic changes on your dough. The colors deepen and it is easy to smell the sweetness as well as the nuttiness that is held within wheat. The hard part is learning how much is too much, as the more you use the more it will affect the gluten structure (which ultimately will affect the rise of your dough).

A great way to dabble with whole wheat is to start small. Whether you introduce a different refinement to learn your comfort zone or blend whole what flour into your main 00 flour, I would recommend staying under 20 percent at first. Nothing says you can’t go for it, but staying around the 20 percent will ensure you build a gluten structure giving you the rise you want while still incorporating the other benefits of adding whole wheat like flavor, aroma and texture.

A tip when adding in bran to your doughs is to grind the germ down to a smaller size. This will help with water absorption as well as add to better gluten formation (leading to a lighter less dense dough).

One of the great things about today’s industry is the blurring of lines between bread and pizza. Techniques that were once specific to bread baking are now being used regularly in pizza making. The incorporation of ancient grains like Khorasan, Spelt, Emmer, Einkorn and others, like Rye and Buckwheat, mean the options are endless. But finding the right balance is key. Some of these grains will not have the same gluten forming proteins as the wheat you find in your 00 bag of flour, and others are used for gluten-free baking because they’re predominantly starch. So, the amounts you will use to blend will vary.

Whole wheat is nothing to be afraid of. But understanding gluten formation and the need for certain proteins will help you understand the correlation between flavor and rise and how much to use.

Laura Meyer is the owner of Pizzeria da Laura in Berkeley, CA.

The post Knead to Know: Whole Grain Pizzas appeared first on Pizza Today.

Food Prep and Kitchen Signage

“Sign, sign, everywhere a sign. Blockin’ out the scenery, breakin’ my mind. Do this, don’t do that, can’t you read the sign?” – Five Man Electrical Band

It is hard enough for things to be done the way you want them done when you are in the restaurant, but it’s even harder to get things done to your satisfaction when you are not in the pizzeria. In addition to getting things done the way you want, the same can be said for culture. There may be a culture in your pizzeria when you are there and a completely different culture when you are not there. One of the ways I like to streamline both of these things is through branded signage on the walls at our pizzerias.

Nick Bogacz, founder and president of Caliente Pizza & Draft House in Pittsburgh

This may sound like a simple idea, but what you are really doing is spelling out to your team what the expectations are, and what is accepted and what is not. Picking up from last month’s Building Blocks, the first thing Caliente puts on our walls at all our pizzerias is how to make the food. In the beginning, this was a huge undertaking, but a very fulfilling one. We made charts and graphs of how the food was supposed to be constructed and documented the process step-by-step through pictures. Then, we measured spots on the walls and the makelines to hang all the signage. We made it so that every single menu item was hanging on the walls. We also have used the method of putting the same pictures into a book and creating a build guide for each section of our menu.

Once we broke down how to make everything on our menu, we did the same with the recipes and prep items. This involves hanging signs on all the processes of prepping your items. Once those two big facets of your operations are finished, you can start to focus on other procedures. For example, we have a sign that illustrates the acceptable and unacceptable uniform standards.

Now remember, these may all sound like simple ideas, but the purpose behind them is to set the standards for when you are there. And, more importantly, for when you are not there. I know that another hot topic in any pizzeria is the cleaning of the facility. Having the correct signage showing what is the standard and how to clean is paramount.

Lastly, as mentioned, culture building is very important. Having a positive and upbeat work culture is a key to success. Picture your favorite sports team (and, in particular, their locker room). Think of the signage they have hanging that is motivational and speaks to the team atmosphere and how to win.  There are many similarities between the sports world and your pizzeria. That is how I fell in love with the pizza business in the first place. I was always a sports fan, and I played sports growing up.  How you win in sports and how you win in your pizzeria are on the same wavelength, and that’s what we will discuss in next month’s Building Blocks.

The post Building Blocks: Here’s Your Sign appeared first on Pizza Today.

What is your restaurant’s limitation today? What is your bottleneck?

Give a knee-jerk answer to this question: What is your restaurant’s limitation today? What is your bottleneck? If that one thing were fixed, you would earn more total profit—not simply revenue, but profit. What is that one thing that is not happening?

For example, Let’s say you have a widely high food cost, that if corrected, it would mean you made real money. Then that would be the limitation to profit. If so, what is the reason for it being off? Is your portion control off because staff won’t listen, which relates to lackluster training, lazy hiring practices and a leadership team that doesn’t feel enabled? The core fix of that issue would be inspecting work, incentivizing results and penalizing insubordination.

What if your staff is excellent? Renegotiating with your vendor could be as simple as getting those percentage points back.

Whatever the leak in the house is, you have to go to the source of the leak, which might not be right above you where you see the water leaking. But what is your leak, or, in the truer form, your business bottleneck? Could it be location, i.e., people don’t know where we are, or is it that we’ve angered too many customers over the years and need a whole new approach to gaining new customers who don’t feel burned by our brand?

Knowing the bottleneck to profit means you can undo the potentially multi-knotted rope holding you back. A word of warning, though: the typical thing people will do is reinforce the strongest facet of their restaurant when confronted with the need to reframe. Suppose three legs are holding up a table that represents your restaurant business. In that case, typical restaurant owners look at the leg that they know the best and seek to reinforce it. “Hey, the holdup is this super weak leg over here (marketing),” but then their actions are … “Okay, well, we’ll just reinforce the strong leg better (menu).” This egregious oversight is typical of a chef-driven restaurant with solid food but horrible financials, weak marketing and a lackluster team. And when confronted with all that, they go back to what they know: let’s make the food better and come up with more food items.

I’ll make this even more obvious. There are only two ways to improve profit: get more customers and/or get more out of them. If your current base is saturated, you need new customers, and a new daily special can only pull that off if it’s overtly advertised to non-followers.

The execution of that math equation could go down a thousand different rabbit trails. Finding the rabbit trail that you still need to go down more of is the key, and that means the first question: what is the thing holding you back? Is it leadership, food cost, marketing, customer satisfaction, speed and space for more customers? Your knee-jerk reaction, your gut feeling, and your instinctual knowledge will tell you that first rather than overthinking it. So again, I’ll ask or restate what you already know: what is your bottleneck to profit, and what are you doing about it?

The post Mike’s Monthly Tip: ROI Bottlenecks appeared first on Pizza Today.

While I understand there are sometimes limitations (a slice shop that survives off lunchtime foot traffic in an area that clears out after 5 p.m., for example), I’m a believer that, for the most part, the best pizzeria experiences come with a bar element. There’s something about pizza and beer, or Italian food and wine, that is difficult to beat.

Having said that, running a bar component is hard. Even if the product sells itself. Staffing, training, inventory that seems to easily disappear, the worry of an employee serving an underage patron … there’s a lot to it.

Jeremy White, Editor in Chief, Pizza Today Magazine

In this issue of Pizza Today, we touch upon training your staff to operate a bar within your pizza shop. We talk cocktails. We talk bar equipment. It’s a good start if you’re thinking of adding a bar to your pizzeria.

After you read those articles, be sure to catch up on what you missed if you weren’t able to attend the 40th Anniversary of Pizza Expo this spring. We had the Las Vegas Convention Center buzzing!

Speaking of spring, we’ve been springing into action pretty heavily on PizzaToday.com with lots of new content that you won’t find here in the print edition. Be sure to bookmark PizzaToday.com and visit regularly and often to stay up to date on the latest.

And now that we’ve mentioned the latest, have you heard of PizzaCon yet? It’s a one-day exclusive and experiential event we’re hosting in Philadelphia on November 7th at The Fillmore. Naturally, it is designed for pizzeria owners that are serious about growing their businesses. With curated programming and educational activations, it’s going to be nothing like your typical “tradeshow.” Visit PizzaCon.com to learn more. Excited to see you there!

Best,

Jeremy White
Editor In Chief
jwhite@pizzatoday.com

The post Commentary: Behind the Bar appeared first on Pizza Today.

PizzaCon debuts November 7, 2024, at The Fillmore Philadelphia

If you are looking to take your pizzeria to the next level, then PizzaCon is the place for you. Make plans now to experience a full day of motivational activations, demonstrations and education. PizzaCon is a new, exclusive way for pizzeria operators and suppliers to interact. Sponsors will have an opportunity to showcase their products and services through an immersive, curated experience.

PizzaCon will make its debut on November 7, 2024, at The Fillmore Philadelphia. Join us in a new unique intimate setting that will allow owners and operators the opportunity to connect in a unique way with leading manufacturers and suppliers. 

This isn’t your typical B2B event, and it must be on your 2024 calendar! Here are three reasons why you need to be at PizzaCon.

Discover the latest and greatest products and services that industry suppliers have to offer in an intimate and high impact setting conducive to business networking.

Experience a full day of curated programming including activations developed to inspire and educate.

Reconnect with other pizzeria operators and peers in your own backyard to share challenges and solutions.

Please join us in this new, unique setting that will allow pizzeria owners and operators the opportunity to connect in a unique way with leading industry manufacturers and suppliers. This new model will allow you to “see, shop, network, and eat” in a more personal setting. Brands represented at PizzaCon are putting their best products and services on display and working to bring you a novel, intimate and exclusive experience – be sure you’re there to experience it firsthand! Registration will open in June 2024.

As always, our commitment to you is to over deliver and offer pizzeria owners and operators solutions and opportunities to position your restaurant for future success.

It’s all pizza and it’s all for YOU!

Bill Oakley
Group Show Director

The post PizzaCon 2024 — Save the Date! appeared first on Pizza Today.

New Cocktails for your Bar Menu — Drink Up

While some will say beer is king when it comes to pizza night, the fact of the matter is that cocktails are top-of-mind for many social drinkers. If you have a full bar, offering only beer and wine could be detrimental to the bottom line.

Premium cocktails are not only hugely popular, but they demand a higher price point that makes those pours worthwhile to the operator. In 2022, the Adeo Group found that while 35 percent of those over the age of 55 are likely to order a premium drink, in the 21-34 age group that number is nearly
20 percentage points higher (54 percent).

And, just like pizza, your cocktail menu is highly customizable. While there will always be a place for traditional favorites like the Martini or Old Fashioned, today’s mixologists continue to innovate and get creative with flavor combinations, garnishes, etc. Just like when you open a disc of dough for a base, once you choose your base alcohol the canvas is open to interpretation.

Spicy cocktails are on trend at the moment. As are drinks mixed with teas, espresso, fresh citrus juices and sours. One of the most popular cocktails in 2024 in Portland, Oregon, for example, is a twist on a classic. It’s an Amaretto Sour made with bourbon, fresh citrus (lemon juice in this case) and an egg white.

While the bourbon market continues to grow, sweet vermouth, gin, dark rums and others are being used in some of 2024’s most trending cocktails. Take a quick glimpse of seasonal bar menus around the country and you’ll find that merely offering a margarita with your beer and wine list isn’t enough to attract a crowd of drinkers looking to spend money.

Interesting Cocktail Ideas

Some interesting cocktails we turned up include:

• a Fall specialty drink featuring vodka, amaretto, apple puree, apple cider and champagne.
• vodka with pumpkin puree, espresso and almond milk.
• a spiked cider with apple cider, spiced rum, peach schnapps and fireball.
• rum with lime juice, Benedictine, honey, simple syrup and blackberries.
• cognac with lemon, honey, ginger, bitters, eggwhite, raspberries, gin, lavender syrup, lime juice and fresh mint.

As summer approaches, refreshing cocktails featuring cucumber, watermelon, peach, mint and other cooling flavors will peak in popularity. And, as previously mentioned, spicy cocktails are having a moment in the sun. As are dill pickle drinks! Let’s put them both together for a spicy dill pickle cocktail.

Jalapeno Dilly

Get the Jalapeno Dilly recipe.

Jeremy White is the Editor in Chief for Pizza Today.

The post Diners are in Love with Cocktails — Your Bottom Line Will Love Them, Too appeared first on Pizza Today.

The James Beard Foundation® has announced its 2024 Lifetime Achievement, Humanitarian of the Year, and Leadership Awards honorees, and Restaurant and Chef Awards nominees in advance of the James Beard Awards® ceremonies presented by Capital One. Mark your calendar for June 8-10 to cheer on fellow pizza pros who are honorees and finalists. According to an April release, the 33rd annual James Beard Restaurant and Chef Awards in Chicago will be livestreamed Monday, June 10 on Eater.com. The specific 2024 Awards ceremonies will be on the following dates:

• Saturday, June 8, 2024: Media Awards at Columbia College Chicago Student Center
• Sunday, June 9, 2024: Leadership Awards at The Dalcy
• Monday, June 10, 2024: Restaurant and Chef Awards at Lyric Opera of Chicago

Pizzerias are being recognized in several James Beard Award categories. The James Beard Awards are among the nation’s most prestigious honors recognizing leaders in the culinary and food media industries, and those in the broader food systems. Let’s take a look at who in the pizza industry are being showcased by the James Beard Foundation.

Muhammad Abdul-Hadi, Down North Pizza, Philadelphia, PA Photo by Amurri Lauren

Muhammad Abdul-Hadi, Down North Pizza, Philadelphia, PA, — Leadership Awards – Industry Culture and Practices, James Beard Awards

Muhammad Abdul-Hadi, Founder/Owner, Down North Pizza and Down North Foundation, Philadelphia, PA, will receive the Leadership Award for Industry Culture and Practices, which recognizes leaders who have made a significant impact and are acknowledged and recognized as setting industry standards, with a commitment to transforming the industry into one that is sustainable and equitable. These leaders have put in place systems and policies that prioritize the physical and mental health of employees and themselves and have proven to make for a sound financial model for staff and owners alike that foster longevity in the restaurant industry. They are modeling how to make independent restaurants more equitable both within and beyond one’s own businesses.. Abdul-Hadi will be celebrated at an invite-only ceremony in Chicago on Sunday, June 9 and recognized on stage at the Restaurant and Chef Awards ceremony on Monday, June 10 at the Lyric Opera of Chicago.

Abdul-Hadi is the founder of Down North Pizza, a mission-driven restaurant that exclusively hires previously incarcerated employees, the release details. As an entrepreneur in property management, retail, and real estate development, Abdul-Hadi focuses on creating business models that offer both employment and housing to formerly incarcerated individuals. In 2015, Abdul-Hadi bought property in the Strawberry Mansion neighborhood—a predominantly Black and historically underserved area of Philadelphia marked by high recidivism rates. Abdul-Hadi’s aim was to use the property to offer subsidized housing to individuals negatively impacted by the criminal justice system but has expanded the building’s use with the opening of Down North Pizza. Abdul-Hadi’s philosophy of meeting people where they are—recognizing and valuing their experiences and skills often overlooked in traditional hiring practices—has not only contributed to the success of Down North Pizza but has also set a precedent for future enterprises that seek to combine profit with purpose.

Down North Pizza has been featured in Destinations in Pizza Today Magazine.

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR Photo Courtesy of Lovely’s Fifty Fifty

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR — Outstanding Chef, James Beard Awards Finalist

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR, is a finalist for Outstanding Chef. The award recognizes a chef who sets high culinary standards and has served as a positive example for other food professionals, while contributing positively to their broader community.

Minnick’s approach to pizza, a farm-to-table menu and mastery of unconventional ingredients has earned her coveted culinary esteem and an entire episode of the Netflix’s hit Chef’s Table. You can listen to her on The Hot Slice Podcast with Pizza Today as she shares an operational shift, details of her sourdough and her ingredient philosophy.

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD — Best Chef: Mid-Atlantic, James Beard Awards Finalist

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD Photo Courtesy of Inferno Pizzeria Napoletana

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD is a finalist for the award for Best Chef: Mid-Atlantic. Conte is the chef-owner of the 44-seat pizzeria that strays from strict Neapolitan pizza guidelines to serve a canotto style, “translates in Italian to ‘dinghy’ or ‘inflatable raft’ – alluding to the airy outer ring serving as crust”, Inferno’s site states.

You can read a quick Conversation with Tony Conte in Pizza Today.

Others Recognized as James Beard Awards Semi-finalists

In addition to those who advanced to the finals, congratulations also goes out to pizzerias and pizza professionals who made the Semi-final round for the James Beard Awards. They are:

Outstanding Wine and Other Beverages Program

Bufalina, Austin, TX

Best Chef by Region

California

Michael Procaccini and Stefano Procaccini, La Parolaccia, Long Beach, CA

Great Lakes

Salvador Fernandez, Bridges Craft Pizza & Wine Bar, Greencastle, IN

New York State

Scarr Pimentel, Scarr’s Pizza, New York, NY

For more information about the James Beard Awards, visit jamesbeard.org/awards.

>> Explore more pizzerias who are being recognized nationally and internationally in Pizza Today’s Guide to the 2024 Best Pizza Lists. <<

The post Pizzerias, Pizza Chefs recognized at 2024 James Beard Awards appeared first on Pizza Today.

See who won world’s best pizza in Pan, Non-Traditional, Traditional, Neapolitan, Cheese Slice Pizza and Partner Competitions at Pizza Expo

Pizza makers from pizzerias around the world went head-to-head to find out who makes the best pizza in the world at the International Pizza Challenge (IPC) at Pizza Expo in Las Vegas, March 19-21, 2024.

This year’s Challenge included five professional pizza-making divisions and three partner competitions. Traditional Pizza, Non-Traditional Pizza, Neapolitan/STG Pizza, Pan Pizza divisions returned with addition of this year’s newest division, World’s Best Cheese Slice. The Top 5 competitors in the preliminary round faced on the finals for each division. Division winners faced off in the World Champion Pizza Maker of the Year competition. That winner competed in an invite-only Best of the Best competition with previous Pizza Maker of the Year winners.

Partner competitions included Ooni Pizza Throwdown, hosted by Ooni; Plant-Based Competition, hosted by Daiya; and California-Style Competition, hosted by the California Milk Advisory Board.

In all, International Pizza Challenged welcomed 439 unique pizza competitors with a total of about 500 competition spots including the finals and exhibition competition, according to IPC coordinator Jeremy Galvin.

Each competitor baked their signature pizza on the spot at Pizza Expo and presented to a renowned panel of accredited chefs. The preliminary and final competitions had four blind judges, “judging the pizzas completely blind to whom the competitor is,” Galvin says. “This is so the focus is on the food, not who made it, where they are from or what brands they use.”

Note: There is a score next to each winner’s name. “The score next to their name is based on four judge scores,” Galvin says. “We take the highest and lowest scores, average them together then we average that score with the other two scores for a final average score.”

World Champion Pizza Maker of the Year

Tony Cerimele, (161.49) New Columbus Pizza Co., Pittston, Pennsylvania

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year. After capturing the first-place finish in the Pan Division Finals, Tony went up against winners of the other division’s final — Cheese Slice, Traditional, Non-Traditional, and Neapolitan. During the competition pizza makers were required to use a secret ingredient, Galbani thin sliced fresh mozzarella, when making their pizza that was publicly judged at the competition by a panel of renowned chefs. Find more about World Champion Pizza Maker of the Year competition and read a Q&A with Tony on his winning pizzas.

Best of the Best Pizza Winner

Joe Carlucci, (169.41) Valentina’s Pizzeria & Wine Bar, Madison, Alabama

Joe Carlucci, Valentina’s Pizzeria & Wine Bar, Madison, Alabama, won Best of the Best at International Pizza Challenge 2024

Joe Carlucci, owner of Valentina’s Pizzeria & Wine Bar, Madison, Alabama, captured 2024 Best of the Best title. Carlucci went head-to-head again fellow Pizza Maker of the Year winners in the Best of the Best competition that included three surprise ingredients: pork belly, red onion and pineapple. Carlucci’s win made history as he is the only pizza maker to win pizza titles consecutively three years in a row with his previous 2022 Best Traditional Pizza in the World, 2023 Best Non-Traditional Pizza in the World, and 2023 Pizza Maker of the Year.

Traditional Pizza Division

In the Traditional Pizza Division, Competitors provide the dough, cheese/cheese blend and spices. They must use a red sauce. No more than two (2) of the following toppings may be added: Pepperoni, Sausage, Bacon, Ham, Mushrooms, Peppers, Tomatoes, Onions, and Olives.

Traditional Division Finals Winners

Sergio Balderas, Truly Pizza, Dana Point, California, wins the Traditional Pizza Division at International Pizza Challenge 2024.

1st Place — Sergio Balderas, (43.62) Truly Pizza, Dana Point, California

2nd Place — Anthony Berghela (43.22) Romo’s Pizza, Glenmont, New York

3rd Place — Matt Hutchinson (41.06) Pizaro’s Pizza Napoletana, Houston, Texas

See Traditional Pizza Regional Winners below.

Non-Traditional Pizza Division

The Non-Traditional Pizza Division is an anything goes competition. There are no restrictions on dough, sauce, toppings, or styles.

Non-Traditional Pizza Division Finals Winners

Alex White, Yukon Pizza, Las Vegas, Nevada, wins the Non-Traditional Pizza Division at International Pizza Challenge 2024.

1st Place — Alex White, Yukon Pizza, (52.52) Las Vegas, Nevada

2nd Place — Michael Vakneen (52.19) Pop Up Pizza, LLC, Las Vegas, Nevada

3rd Place — Mckenzie Sanvido, (52.05) Untamed Wine Estates, Johnson City, Texas

See Non-Traditional Pizza Regional Winners below.

Neapolitan Pizza Division

Neapolitan competitors follow strict rules. The products that provide the base for “Pizza Napoletana” include wheat-flour type “00” with the addition of flour type “0” (no meat tenderizer or other dough enhancers will be allowed), natural yeast, water, peeled San Marzano DOP tomatoes and/or fresh cherry tomatoes, marine salt, and extra-virgin olive oil. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine and must weigh between 250-280g and be no more than 3 mm (1/8 in) thick. The pizza must be baked for 45-90 seconds in a 485o C (905o F) pizza oven. There are three official variants: Marinara, Margherita Extra and Margherita.

Neapolitan Pizza Division Winners

Vincenzo Santoro, Song e Napule, New York, New York, wins the Neapolitan Pizza Division at International Pizza Challenge 2024.

1st Place — Vincenzo Santoro, (46.42) Song e Napule, New York, New York

2nd Place — Cesare Di Iorio, (44.94) Sogno Toscano Inc., Sarasota, Florida

3rd Place — Luca De Marinis, (43.73) Monserate Winery, Fallbrook, California

Pan Pizza Division

Styles that fall into this category include, but are not limited to, the following: Roman, Chicago, Detroit, Grandma, Ohio Valley, Old Forge and Sicilian. There are no restrictions on dough, sauce, or toppings, except that the pizzas must conform to a pan style.

Pan Pizza Division Winners

Tony Cerimele, (54.51) New Columbus Pizza Co., Nesquehoning, Pennsylvania, won the Pan Pizza Division at the International Pizza Challenge 2024.

1st Place — Tony Cerimele, (54.51) New Columbus Pizza Co., Nesquehoning, Pennsylvania

2nd Place — Charlie Webb, (50.59) Hudson & Packard, Poughkeepsie, New York

3rd Place — Roy Bass, (49.70) Those Guys Pies, Las Vegas, Nevada

Charlie Webb, Hudson & Packard, Poughkeepsie, New York, won the Shawn Randazzo Memorial Award with the top scoring Detroit style pizza.

World’s Best Cheese Slice Division 

In IPC’s newest division, competitors provide the dough, traditional red tomato sauce (only), cheese/cheese blend and spices. NO par-baking. Once the pizza enters the oven ONLY a drizzle of extra-virgin olive oil (infused or not), grated cheese & dry spices after baking are acceptable; NO other drizzles, toppings, cheeses, or work on the pizza is allowed once the pizza enters the oven. This division is open to all crust styles.

World’s Best Cheese Slice Division Winners

Andy Huynh, Cowabunga+, Hamilton, Ontario, Canada, wins the World’s Best Cheese Slice Division at International Pizza Challenge 2024.

1st Place — Andy Huynh, (41.14) Cowabunga+, Hamilton, Ontario, Canada

2nd Place — Lorenzo Hernandez (41.12) The Slice & Pint, El Segundo, California

3rd Place — Vicky Ixcot, (38.74) Andy’s Pizza, Alexandria, Virginia

Regional Winners Recognized in the Traditional and Non-Traditional Divisions

During the preliminaries of the Traditional and Non-Traditional Divisions, highest scoring competitors for each regional are recognized. The first-place winner also won a cash prize. The regions include Southwest, Southeast, Midwest, Northwest, Northeast and International.

Traditional Pizza Division Regional Winners

Southwest Region

1st Place — Sergio Balderas, (45.53) Truly Pizza, Dana Point, California

2nd Place — Matt Hutchinson, (42.91) Pizaro’s Pizza Napoletana, Houston, Texas

3rd Place — Alastair Hannmann, (42.05) Pizza Buddha, Kapaa, Hawaii

Southeast Region

1st Place — Andy Brown, (42.02) Andy’s Pizza, Alexandria, Virginia

2nd Place — Dustin Finnegan, (40.29) The Nona Slice House, Safety Harbor, Florida

3rd Place — Teo Tomasi, (40.23) Marabella Old World Pizza, Inc., Greenville, North Carolina

Midwest Region

1st Place — Carmela Cataldo, (41.46) Antonio’s Italian Ristorante, Elkhart, Indiana

2nd Place — Ali Afshar, (39.70) Oleys Pepperoni Cannoli, Green Bay, Wisconsin

3rd Place — Nino Del Greco, (39.54) Pizza del Nino, Sterling Heights, Michigan

Northwest Region

1st Place — Bill Crawford, (40.25) Righteous Slice, Rexburg, Idaho

2nd Place — Josh Hillman, (39.33) Sourdough Willy’s Pizzeria, Kingston, Washington

3rd Place — Drew Balstad, (38.75) Rhombus Guys, Grand Forks, North Dakota

Northeast Region

1st Place — Anthony Berghela, (44.81) Romo’s Pizza, Glenmont, New York

2nd Place — Michael Testa, (41.54) Jersey Pizza Boys, Avenel, New Jersey

3rd Place — Perry Bogacz, (40.37) Caliente Pizza & Draft House, Allison Park, Pennsylvania

International Region

1st Place — Gianluca Piersanti, (44.07) Tommy SRLS, Velletri, Italy

2nd Place — Alessio Cataldo, (43.32) Taste Italy, St. Leonard, Quebec, Canada

3rd Place — Fiodar Huminski, (42.43) Pizzéria No. 900, Montréal, Quebec, Canada

Non-Traditional Pizza Division Regional Winners

Southwest Region

1st Place — Michael Vakneen, (55.05) Pop Up Pizza, LLC, Las Vegas, Nevada

2nd Place — Alex White, (54.88) Yukon Pizza, (52.52) Las Vegas, Nevada

3rd Place — Mckenzie Sanvido, (53.37) Untamed Wine Estates, Johnson City, Texas

Southeast Region

1st Place — Camryn Suggs, (53.04) Valentina’s Pizzeria & Wine Bar, Madison, Alabama

2nd Place — Alejandro Burgaleta, (52.98) The Pizza Point Miami, LLC, Miami, Florida

3rd Place — Joey Streeter, (51.85) The Nona Slice House, Safety Harbor, Florida

Midwest Region

1st Place — Deserai Satullo, (54.39) Sauced Pizza and Catering, Fairview, Ohio

2nd Place — Paul Cataldo, (47.92) Antonio’s Italian Ristorante, Elkhart, Indiana

3rd Place — Brian Hall, (47.15) Crafters Pizza and Drafthouse, Carmel, Indiana

Northwest Region

1st Place — Anthony Gilbert, (51.54) Melt Pizza Company, Stillwater, Minnesota

2nd Place — Sean Dempsey, (48.17) Dempseys Brewery, Watertown, South Dakota

3rd Place — Niles Peacock, (44.17) Niles Peacock Kitchen & Bar, Edmonds, Washington

Northeast Region

1st Place — Andrew Scudera, (53.81) Goodfellas, Staten Island, New York

2nd Place — Tracy Dykeman, (51.50) Slice on Broadway, Pittsburgh, Pennsylvania

3rd Place — Eric Von Hansen, (51.24) Caliente Pizza & Draft House, Monroeville, Pennsylvania

International Region

1st Place — Heitor Benatti, (52.97) Forneria Benatti, Caxias Do, Brazil

2nd Place — Bruce Madadi, (51.16) Maipai, Hamilton, Ontario, Canada

3rd Place — Aleksandar Aleksic, (50.59) Japes, London, England, UK

Partner Competitions include Ooni Pizza Throwdown, California Milk Advisory Board California-Style Competition and Daiya Plant-based Competition

Ooni Pizza Throwdown

Hosted by Ooni

The Ooni Pizza Throwdown had two divisions, Traditional and Pan. Each competition will be limited to 15 entrants in each category. Entrants may only compete in one category. Pizzas will be made in an entrant’s choice of Ooni oven – either Ooni Koda 16 (Natural Gas) or Ooni Volt 12 (Electric.) Traditional pizzas can be any style cooked directly on the stone. Pan can be any style cooked in a pan or sheet.

Ooni Pan Final Winners

1st Place — Eidref Laxa, (51.83) What’s Good Dough, San Jose, California

2nd Place — Ryan Ososky, (51.70) Dtown Pizzeria, Los Angeles, California

3rd Place — Srdjan Jelcic, (51.35) Japes, London, England, UK

Ooni Traditional Final Winners

1st Place — Ryan Thompson, (42.56) Pogonip Pizza, San Jose, California

2nd Place — Jeff Taylor, (42.19) Staglio Pizza, Westminster, Maryland

3rd Place — Matt Hickey 41.81 Caliente Pizza & Draft House, Pittsburgh, Pennsylvania

Plant-Based Competition

Hosted by Daiya

A Plant-Based Competition featuring Daiya Foods Dairy-Free Cheeses! The crust/dough/batter must be fresh or parbaked. In addition, the dough, and all toppings must be plant based. Each competitor’s goal will be to showcase Daiya Foods deliciously dairy-free cheeses and blends, including, but not limited to the following: Daiya Dairy-Free Mozzarella Style Cheese, Daiya Dairy-free Shredded Italian Blend Cheese, Daiya Dairy Free Shredded Cheddar Cheese and Daiya Dairy-free Cream Cheese.

Plant-Based Competition WInners

1st Place — Leonardo Zoppetti, (41.01) Instituto Conpizza, São Paulo, Brazil

2nd Place — Ali Afshar, (39.23) Oleys Pepperoni Cannoli, Green Bay, Wisconsin

3rd Place — Soyeon Chewning, (38.42) Eldora Restaurant, Apo AP, South Korea

California-Style Competition

Hosted by the California Milk Advisory Board

The competition had two (2) divisions, Amateur/Student and Professional divisions, with a maximum of 15 competitors in each division for a total of 30 competitors from across Southeast Asia and Mexico. The Amateur/Student division will consist of culinary students from accredited schools and/or institutions and the professional division will be made up of professional restaurant and pizzeria chefs. Chefs will be able to choose from a selection of more than 250 varieties and styles of award-winning California cheeses to create the most innovative, interesting, and inspiring California-Style pizzas! Each competitor’s goal will be to feature California-Style ingredients and toppings that showcase the best of what the Golden State has to offer, along with a special focus on Real California Cheeses.

California-Style Competition WInners

1st Place — Chef Apisit Jitprasong (54.29)

2nd Place — Chef Shi (Kevin) Zhao (48.59)

3rd Place — Paramet Saisutthi (47.46)

We’ll continue our coverage of competitions at Pizza Expo 2024 in our Pizza Expo News Hub, including more conversations with winners and details on winning pizzas.

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Slice House to Leverage All New Marketing Technology Stack to Support Explosive Growth

SAN FRANCISCO (April 25, 2024) – Slice House by Tony Gemignani, the highly successful fast-casual pizza franchise by world renowned pizzaiolo Tony Gemignani, officially introduced its national franchise program in July 2022 and quickly saw rapid growth, signing 124 multi-unit deals across the San Francisco Bay Area, Southern California, Texas, Utah, Colorado, and Tennessee. As the brand continues to grow, with an anticipated 75 more units to be signed into development by the end of 2024, Slice House is simultaneously building a best-in-class martech stack.

Below is an overview of the cutting-edge technology and digital initiatives that are being rolled out across the Slice House brand in the coming months:

• Updated Brand Identity | To meet the needs of the digital-first world, the Slice House logo has been modernized to support readability, scalability, and overall impact, without compromising brand recognition. The iconic pizza slicer, while still integral to the logo, has been simplified and the font has a more contemporary look and feel with a brighter, tomato red hue.
• New Website | In partnership with BRINK, a digital agency renowned for integrating strategy, data-driven experiences and enterprise technology for brands that put customers at the center of their world, the brand will roll out an all-new websitethat will significantly improve the overall user experience in addition to providing an interface for online ordering and a new Slice House rewards program.
• Digital Marketing | Paytronix, the cloud-based digital guest engagement platform, will allow Slice House to optimize its digital experience. Through its new guest engagement program, Slice will develop a brand new online ordering platform which will be complimented by a user-friendly mobile app, best-in-class customer loyalty program, and highly personalized email marketing campaigns.
• Review Management | SOCi, the CoMarketing Cloud for multi-location enterprises, will streamline digital marketing efforts for the brand to increase online visibility as it continues to scale. In addition to managing local landing pages, this platform will allow Slice House to manage its presence across online listings and review channels, from Google to Yelp, for each location to efficiently update business information and quickly respond to reviews by utilizing generative AI.

Named #1 Emerging Brand in Pizza Marketplace’s Top 100 Movers & Shakers 2023, Slice House has since built upon its nationwide program to offer franchisees even greater support and value, including a partnership with global leader in real estate services JLL, and welcoming David Denton as Fractional Chief Technology Officer along with Chief Marketing Officer Renae Scott, who joined in November 2023.

“We are thrilled to be working with best-in-class restaurant marketing and technology partners to support our brand partners as we continue the brand’s growth trajectory,” states Renae Scott, Chief Marketing Officer of Slice House.

Slice House is actively seeking qualified brand partners to develop new territories across the country.  For more information on franchise opportunities, please visit slicehousefranchise.com.

ABOUT SLICE HOUSE BY TONY GEMIGNANI

Slice House by Tony Gemignani, founded by the globally acclaimed 13-time world pizza champion, offers an unparalleled pizza experience, blending artisan craftsmanship with fast-casual dining. Originating from San Francisco’s iconic North Beach neighborhood, Slice House has expanded with over 124 units open or under development, providing a diverse menu from signature New York to California style pizzas, including health-conscious options, complemented by a hand-picked selection of local craft brews and natural wines. Recognized as the #1 Emerging Brand in Pizza Marketplace’s Top 100 Movers & Shakers, Slice House’s nationwide franchise program extends Tony’s legendary expertise and authentic original recipes to entrepreneurs, embodying a legacy of excellence with a versatile business model suited for a range of dining and delivery services.

The post Slice House by Tony Gemignani Brand Evolves as the Franchise Program Continues to Expand appeared first on Pizza Today.

Antico Pizza Napaletana, Atlanta, GA

While the list of esteemed accolades continues to grow, the formula for Antico Pizza remains the same, and its place in the dining community continues to expand. Last year, Antico joined 10 Atlanta restaurants that were awarded MICHELIN’s Bib Gourmand status. Antico Pizza is not only a standout among restaurants in Atlanta, but it also is one of just 13 pizza restaurants in the United States and one of 25 in the world to earn the Bib Gourmand status.

“To be recognized in this elite selection of Atlanta restaurants is humbling,” says Di Palma. “We’re thrilled to be a part of this inaugural class of Atlanta restaurants in the MICHELIN Guide. As we celebrate Antico Pizza’s 15^th year, we are excited to receive this new accolade as we continue to evolve.”

From the beginning, he stayed faithful to his family’s age-old pizza Napoletana recipe. The yeasty dough is prepared with finely milled 00 flour, just like in Naples; cheeses are flown in fresh from Italy each week; and he only uses imported San Marzano DOP tomatoes in his tangy red sauce, Sicilian sea salt and extra virgin olive oil. Each pizza is flash-baked for 90 seconds in 1,000-degree custom-built ovens crafted from ancient Santa Maria brick and volcanic rock from Mt. Vesuvius.

Antico created its original style of pizza and caused a nationwide trend. Over the last 15 years, Di Palma has won numerous “Best of” awards, obtained a special Italian certification and was named best pizza in the United States by the Festa Della Pizza in Naples in 2010. Since opening in 2009, the beloved pizza spot has gathered countless awards and recognitions including:

• Top in Class for United States, Festa Della Pizza in Salerno, 2010
• Critics’ Pick for Best Pizza, Creative Loafing, 2010, 2011
• Readers’ Pick for Best Pizza, Creative Loafing, 2010-2018
• #2 Best of Atlanta, Zagat, 2011
• Where to Eat and Drink in Atlanta, Bon Appetit, 2013
• 10 Best Pizza in the U.S., Business Insider, 2013
• Top 10 Pizzas in the U.S., Gayot, 2013
• Best Pizza in Atlanta, Huffington Post, 2014
• #1 Most Iconic Atlanta Pizzerias, Eater, 2014
• Readers’ Choice for Best Pizza, Atlanta Magazine, 2014
• Best. Ever. with Ted Allen – featured, Food Network, 2015
• #7 Best Pizza in the U.S., TripAdvisor, 2015
• Best Italian Style Pizza, Atlanta Journal-Constitution, 2015
• 12 New Pizza Classics, Food & Wine Magazine, 2015
• 10 Best Atlanta Restaurants, USA Today, 2016
• 50 Best Restaurants, Atlanta Magazine, 2017
• Best Pizza in 23 U.S. Cities, Zagat, 2017
• Where to Eat, Drink in Atlanta, Sports Illustrated, 2017
• The 101 Best Pizzas in America, The Daily Meal, 2019
• Best Pizza Place in Atlanta | Best of Atlanta, Atlanta Journal-Constitution, 2019
• The 10 Best Pizzerias in Atlanta, Serious Eats, 2019
• 9 Great New Pizza Places in Atlanta, Zagat, 2019
• # 3 Best Pizza Place in Atlanta | Best of Atlanta, Atlanta Journal-Constitution, 2020
• #4 Best Pizza in Atlanta, GA Followers, 2020
• The Best Pizza in Every State, Food & Wine Magazine, 2021
• Best Pizza in Atlanta, Thrillist, 2021
• Where to Eat Pizza in Atlanta, Creative Loafing, 2021
• Best Pizza in Atlanta, Access Atlanta, 2022
• Best Pizza in Atlanta, The Atlantan, 2023
• Best Pizza in Atlanta, Gayot, 2023
• Steak Shapiro’s Top 10 Pizzas (#2), Atlanta Eats, 2023
• Best Pizza in Atlanta, The Infatuation, 2023
• #2 Best of Atlanta Pizza, Secret Atlanta, 2023
• #3 Best Pizza in Atlanta, TimeOut, 2023
• #1 Best Pizza in Alpharetta, Rough Draft, 2023
• Top 10 Best Pizza in Atlanta, Culture Trip, 2023
• #16 Best Pizza in the Country, TimeOut, 2023
• #35 Best in the U.S.A., 50 Top Pizzas, 2023
• Top 17 Best in the Country, Gotham Magazine, 2023
• Top 100 Restaurants in Atlanta, Jezebel, 2023
• Best Pizza in Atlanta, Epicurious
• Best Pizza in Every State, Reader’s Digest, 2024

The post Antico Pizza Napoletana Celebrates 15 Years and Continues to Defy Conventional Culinary Expectations in Atlanta appeared first on Pizza Today.

Balancing Act: Flavorful Pizza Topping Combinations

“We can form a single united body, while the enemy must spit up into fractions. Hence there will be a whole pitted against the separate parts of the whole, which means we shall be many to the enemy’s few.”  Sun Tzu, The Art of War, 5th Century B.C.

Making pizza is art. Each pizza is a song that starts with techniques to turn time, temperature, water, bacteria and grain into gasses, which, in turn, creates a textural wonder that is enjoyed with the allegro of toppings that play fast, quick and bright across the palate. The sensory memory that sets this pizza apart is a song that people seek out again and again, be it folded in your hand, on a piece of foil, cardboard box or porcelain plate. Pizza transforms inspiration, imagination and insight into a symphony of human creativity. Combining toppings is essential to building these perfect tastes, but to create these masterpieces, you just need to know how.

Usually, when someone asks me about pizza toppings, my pizza mind automatically goes to my makeline menu mix. I see that shiny monster and lift the lids to see the same-old 12 toppings. If you’re like me, you can’t help it — these are the backbone of my pizzeria, the most favorite pizza toppings that my customers order over and over. Our customers’ memories are all about that great experience they had before with these toppings, but these flavor memories can also be replicated in the present tense using creative and well-thought-out combinations. We all must agree that customers are becoming increasingly adventurous with their pizzas. This means that we need to be ahead of the culinary curve and know how to pair toppings in new and innovative ways.

Taste Treatment Plant

There are several ways to think about topping combinations that make for terrific pizzas. One is the flavor history of cooking and pizza, followed by the quality of toppings on hand, and lastly how these toppings interact with others and the platform that they are presented on. Here are a few questions to ask yourself before engineering a new pizza.

Taste: Is it Sweet, Salty, Bitter, Acidy/Sour or Umami/Savory?

Texture: Is it Dry, Crunchy, Soft, Gooey, Wet or Chewy?

Aroma: Is it Sweet, Smokey, Vegetal, Pungent or Wheaty?

Color: Does it have eye appeal?

Pairing: Is there a feeling of completeness? Do all the topping players embrace each other by complimenting or balancing each other?

When thinking about pairing toppings on pizza, think about the last time you’ve experienced a new combination. That taste starts with color stimulating your eye in an introduction to the whole experience followed by aroma, which consists of 80-90 percent of the flavor experience. The textural crunch of a brilliant cornicione, or crust, releases the salty wheatiness that stimulates your appetite, while the sweet umami of the cheese satisfies your need for pleasure. Perhaps the sourness, acidity or spiciness of an ancillary topping adds sparkle and brightness to the finish. You marvel as every bite combines the five elements in a symphony of taste.

Pizza Topping Pairing Blender

Many pizza makers swear by adding only 2-3 toppings to a pizza. But depending upon whether you’re adding flavor vs. enhancing flavor, this may not be enough to bring the flavors to the pinnacle of taste. Your choice of heightening flavors can take two avenues: Adding flavor or enhancing flavor.

Here are a few examples of adding flavor to a three-topping pizza to make it shine:

• Gorgonzola + Pear + Walnut (add spinach)
• Mozzarella + Basil + Tomato (add Prosciutto di Parma)
• Gruyere + Ham + Hazelnuts (add fig jam)

Here is an example of enhancing flavor to a three-topping pizza to make it shine:

• Manchego + Quince Paste + Almonds (enhance by roasting almonds)
• Caciocavallo + Ham + Red Peppers (enhance by pickling the red peppers)
• Provolone + Tomato sauce + Roasted Red Onion (Enhance by roasting onions with Calabrian chilies)

Extra Texture

The creation of pizza is in a unique position to project flavors because it has a very flavorful platform to consider while planning a flavor path. Much like pasta, you need to consider not only the texture, flavor and overall mouthfeel of the pizza but the way it is cooked. Is it caramelized, pillowy and charred, or crispy, thin and golden?

These examples provide just a peek into how pizzas may be enhanced by pizza toppings. There are many historical topping variations to look for that have been used in the past that work well on the pizza platform. They are:

• Gorgonzola, Fig Jam, Walnuts
• Artichoke, Roasted Leek, Parmigiano, Cream
• Mozzarella, Ricotta, Mortadella, Pistachio
• Anchovy, Garlic, Romano, Parsley
• Zucchini, Egg, Parmigiano
• Clam, Chili, Parsley, Romano
• Eggplant, Roasted Red Pepper, Onion
• Tomato, Garlic, Oregano
• Shrimp, Andouille Sausage, Red Onions
• Peaches, Bresaola, Burrata, Pecan
• Steak, Blue Cheese, Watercress
• Fennel, Sausage, Radicchio, Chili flakes

Pork Belly Pizza with Roasted Leeks, Pickled Lemon and Hazelnut

This pizza is amazing because of the wonderful pairing of leeks and pork which transforms like a mushroom cloud of flavor. The Gruyere adds a sour note to the melting mozzarella and the sweet lemon hit is followed by the textural crunch of the hazelnuts.

Get the Pork Belly Pizza with Roasted Leeks, Pickled Lemon and Hazelnut recipe.

John Gutekanst owns Avalanche Pizza in Athens, Ohio.

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Bar Ready — Everything from bar equipment, bar licensing, inventory, bar glassware other bar accessories

Adding a bar to your restaurant is an immediate ROI builder. It will bring you more options for sales and give you a whole new clientele: people who want to drink at a bar. Additionally, this sub-segment can be a whole influx of afternoon and late-night business that family dining doesn’t allow for. Additionally, it provides solid incremental revenue because people don’t typically buy more than one entree. Still, they do buy more than one drink, lending it to having significantly more profit potential per transaction than a non-bar restaurant. But the way you play it is highly nuanced.

So, let’s discuss what you need for a successful bar. I can tell you from personal experience: I’ve transferred from a non-bar restaurant to a full-bar restaurant, and here’s everything I needed and wish I had known earlier.

The first and foremost thing you need to know is to build an actual bar. What do I mean by that? I mean, don’t build a little satellite nook. I mean, build a real bar. Build a bar that can stand on its own. Build a bar like you would if you were only a bar and nothing else because if you build it that way, as a primary revenue generator, it will function like one. That’s why a little satellite nook with three seats in the corner will not do you any favors. It’s going to look like the bush league, and it’s not going to return any investment.

The next rule is butts in seats lead to revenue. You will make more money if you can get 10, 12 or 15 seats at a bar. If you have some table or booth seating nearby, you can transfer those to a high-top table to create more of a bar vibe and then separate the bar from the restaurant with stub walls.

Here’s what you’ll need to get started:

Bar Equipment:

Let’s start with the basics. Of course, you’re going to need a bar refrigerator. You will need a fridge even if you’re just a can-and-bottle beer bar, but don’t stop there. The amount of money you’ll get from a bottle of vodka versus a bottle of beer is exponentially better in terms of food cost percentage. So, it’s only worth doing a full-blown bar if you have a cocktail program.

Next, you’ll need a beverage dispensing system for beer or even wine. This is a different type of refrigerator than your bottle and can fridge. Additionally, with a draft system comes cleaning and setting up draught lines, which is a whole other expense in and of itself.

Next, you need a proper cocktail station. This will have a sink, speed rails, garnish station, and a section for all your small wares like shakers, strainers, muddlers, spoons and jiggers. Yes, you want to use all those items, and no, you should not buy them from a fancy store. You can get durable and simple items from a restaurant supply store.

Another mandate is that you’ll need an ice bin and potentially an ice maker, depending on how far your bar is from your current ice machine. Otherwise, you’ll need a big ice bin.

Here are some other things you might need, but not necessarily. An espresso machine for non-alcoholic drinkers or to infuse your cocktails. A blender, if you plan to offer frozen drinks and up lighting or neat shelves and inviting decor that makes the bar more than just a bar, but a place that people want to drink at the bar.

The bar furniture will also influence that. A stool without a back and cushion will not have a solid return on investment like a cozy, mahogany-bound chair. The nicer the furniture, the more you can charge for a gin and tonic.

Bar Glassware:

You’ll need pint glasses, rocks, Collins and martini glasses. Try to make them slightly different from the average to stand out and match your brand.

Licensing and permits:

Depending on which state you are in, you could be taking on a massive amount of cost. Proper signage on the bar, potentially a gated-off area, and the liquor license could cost anywhere from a few thousand dollars to hundreds of thousands of dollars.

Cocktail List R&D:

Also, consider the cost of building a solid program, taste tests, iterations, etc. Having a straight-up list of cocktails will get you in the door, but a curated cocktail list will separate you and bring intrigue and purpose to your bar program. This will require an actual bartender with some level of mixology and you documenting all the procedures; so, you are not bound to that single mixologist if they ever decide to leave your business.

For all these components to come together, the bar should be designed for efficiency and customer engagement. If you’re completely new to this and have the funds to do so, engaging a professional is not a bad idea.

Bar Staffing:

Do not try to turn regular servers into glorified servers that also work the bar. This rarely works. Bartenders need to be bartenders and dress the part. The beauty of a bartender is they’re behind the bar, so inherently, everyone knows that they’re working the bar. So, they don’t need to wear the standard casual uniform. They can add some flair to what they wear, which will work because people will know they are the bartender. So let your suspenders and hipster mustache go for broke behind the bar.

Inventory Management:

Another thing rarely included in a new bar is proper due diligence on how much product is wasted. You can simply go based on cash purchasing to verify your run rate, but having an assessment of how much waste you have, whether by calculating it yourself or using an inventory program, is a solid way to start off your bar program and know how much you’re wasting or losing to theft.

Insurance:

Additionally, you’ll need insurance. Insurance is not something to be taken lightly, and if you don’t get revised insurance when you add a bar, you could be setting yourself up for a cataclysmic event if something goes sideways on you.

So why do it?

All this takes a lot of planning and execution, but it is entirely doable and completely worth it. Look at all these tools as an opportunity to take on something different and be more than you were yesterday. But remember the cardinal rule of restauranting: If it’s not impressive, then by default, it is unimpressive, basic, and not worth anything. So, stand out and make the bar you want to drink at so that others will as well.

The post Tools & Equipment You’ll Need for a Full Bar appeared first on Pizza Today.

Pizzeria owners must make sure employees know safety, hospitality and beverages — Bar Staff Training

Training bar staff entails much more than demonstrating how to make a Negroni or Aperol Spritz. Learning how to pour wine and beer and prepare cocktails is important, but pizzeria owners say they cover other important details when teaching crew members how to serve alcohol. Whether it’s a small selection of wines and beers that pair well with pizza, or a full cocktail program showcasing the latest trends, alcohol sales account for a large portion of dine-in revenues. Alcohol also presents risks, as restaurants that serve alcohol could find themselves potentially liable if a customer becomes intoxicated and injures themselves or others.

Safety is Crucial in Bar Training

At Soprana Rooftop Cucina in Asheville, North Carolina, safety is the top priority in bar training. The rooftop pizzeria, located atop the new Embassy Suites by Hilton Asheville Downtown, opened in March. “At Soprana Rooftop Cucina, we prioritize responsible alcohol service to ensure the safety and enjoyment of our guests,” Brian Sherwood, director of food and beverage at Embassy Suites by Hilton Asheville Downtown, and Sean Moline, outlets manager at Embassy Suites by Hilton Asheville Downtown, said by e-mail. “Our team undergoes rigorous TIPS (Training for Intervention Procedures) certification, equipping them with the knowledge and skills to navigate legal regulations seamlessly while understanding the nuances of alcoholic beverage flavors and pairings.”

There is mandatory TIPS Training, and the entire service staff is certified to handle alcohol service responsibly. Staff at Soprana learn key standards, such as how to verify a customer’s age by rigorously checking IDs to uphold legal age requirements. Another standard is bartender protocol, which refers to following strict procedures to prevent overpouring and maintain quality. Staff closely monitor guest consumption to intervene when necessary, and are trained to identify signs of intoxication and manage situations effectively. There are also preventative measures, which include promoting responsible drinking by offering food, water and regulating drink service timing.

This focus on safety takes precedence over other beverage-related lessons. “Our commitment is to create a safe and enjoyable environment for all,” Sherwood and Moline say.

Online or Classroom Bar Training

TIPS (Training for Intervention ProcedureS) offers online and classroom programs that teach responsible sale, service and consumption of alcohol. Employers need to check with their state authority to see whether online training fulfills regulatory requirements for the state. TIPS’s parent company, 360training, notes on the TIPS website that the program provides a “reasonable efforts defense” in third-party liquor liability lawsuits, and provides a means of mitigating ABC violations, which can result in lowered fines and a waiver of license suspensions.

Another safety-focused training program comes from the National Restaurant Association, which developed the ServSafe Alcohol training program. ServSafe, also available online or in-person, is designed to equip foodservice industry workers with an understanding of the risks and responsibilities of alcohol service, and help them gain critical skills to protect restaurant customers and reduce operators’ risk of liability. ServSafe training programs, which are also available for food safety, allergens and workplace issues, are updated frequently to reflect regulatory changes and policy updates. Some states have mandatory training requirements, while others are optional, and ServSafe maintains an interactive map of state requirements on its website.

Bar Hospitality Lessons

Pizzeria owners say bar staff training also covers service-related topics. Employees must learn about hospitality, and how to answer customer questions about the various beverages. “The vast majority of the guests are not going to be craft beer nerds, they just want a good experience,” says Ned Lavelle, cofounder of Pinthouse, a pizza and beer establishment in Austin, Texas. “We do a deep dive on beer knowledge so the team can speak intelligently with guests.”

Pinthouse makes and serves 200 different beers a year. Each location has about 40 beers on tap, and some beers change each week. Lavelle sends employees a newsletter that describes each beer’s hops, flavor, ABV and style notes. “We’re also starting to talk about mouthfeel and special ingredients or inspirations for that beer,” Lavelle says.

There are also quarterly tasting sessions to discuss new beers and flavors. “If we tell someone this beer smells like lichee or dragon fruit, we bring the fruits in,” Lavelle says. “The team can start to develop that palate and understand what those buzzwords mean so they know they’re not just words to make the beer sound exotic.”

The 20 to 30 bartenders across the four Pinthouse locations must be Level One Cicerone certified, which means they passed the Certified Beer Server exam of the Cicerone Certification Program. Bartenders also learn to talk with customers, find out what they like, and recommend the right beer for them. “Number one is they’ve got to have hospitality,” Lavelle says. “You have to read the guest.”

Take a Test

At Good Pie in Las Vegas, owner Vincent Rotolo works with a consultant to develop new drinks and to conduct quarterly training sessions with the bar staff. The drinks must be easy to prepare, delicious and authentic to the Italian food experience. “If I have to explain the drink, if it takes more than four steps, we’re not going to do it,” he says.

Bar staff must know about the different spirits, the various Italian wines, and other details. Rotolo sends the staff PDF documents with information about beer, wine and spirits. “What we are looking for in a service professional behind the bar is knowledge,” he says. “If you can’t name five single malt scotches, tell me how vodka is created, and know the difference between tequila and mescal, you can’t work behind my bar,” he says.

New employees must pass a test that includes making three cocktails. People who don’t pass can start working at the slice window, and gain knowledge to work as a barback, then bartender. Bar staff training is part of the larger strategy of providing memorable customer service. “It’s not enough to have great food or great beverages anymore,” Rotolo says. “It’s about the experience.”

Others maintain that hiring is a key element for success in bar training. “A great bar staff starts with finding the right fit,” says Christopher Pinsak, chief restaurant operations officer for BJ’s Restaurants. “At BJ’s, we prioritize high work ethic, self-awareness, great communication and organizational skills. If a candidate has these skills in place, they are already halfway to being a great bartender.”

NORA CALEY is a freelance writer who covers small business, finance and lifestyle topics.

The post Bar Staff Training appeared first on Pizza Today.

“You Tip, We Tip” promotion gives customers a $3 “tip” to use on their next online delivery order

ANN ARBOR, Mich., April 25, 2024 /PRNewswire/ — Domino’s Pizza Inc. (NYSE: DPZ) brought you Carryout Tips. Now the largest pizza company in the world, known for its value innovation, is launching You Tip, We Tip – a promotion that tips customers who tip their delivery drivers, beginning April 29.

“Domino’s drivers have been hustling to deliver hot, delicious pizzas since 1960, and we love that customers have been tipping them for their great service since day one,” said Kate Trumbull, Domino’s senior vice president – chief brand officer. “But these days, everywhere you go, there’s a tip screen. The pressure to tip is real, even when no extra service is provided. So, we decided to flip the script and show our appreciation by tipping customers back.”

How Does You Tip, We Tip Work?

When customers tip their Domino’s delivery driver $3 or more online, they’ll receive a $3 coupon to use on the following week’s online delivery order.

Domino’s is the first quick-service restaurant to tip customers for tipping their delivery drivers. To learn more about Domino’s You Tip, We Tip promotion, visit dominos.com/youtipwetip.

About Domino’s Pizza^®

Founded in 1960, Domino’s Pizza is the largest pizza company in the world, with a significant business in both delivery and carryout pizza. It ranks among the world’s top public restaurant brands with a global enterprise of more than 20,500 stores in over 90 markets. Domino’s had global retail sales of nearly $18.3 billion in 2023. Its system is comprised of independent franchise owners who accounted for 99% of Domino’s stores as of the end of fiscal 2023. In the U.S., Domino’s generated more than 85% of U.S. retail sales in 2023 via digital channels and has developed several innovative ordering platforms including seven unique ways to order Domino’s. In 2023, Domino’s launched Pinpoint Delivery, a new technology that allows customers to receive a delivery nearly anywhere, including places like parks, baseball fields and beaches.

Order – dominos.com
Company Info – biz.dominos.com
Media Assets – media.dominos.com

SOURCE Domino’s Pizza Inc.

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Marco’s brand brings quality and fresh flavor to the forefront to elevate every occasion

TOLEDO, Ohio, April 22, 2024 – Marco’s Pizza, one of the nation’s fastest-growing pizza brands, announced today the launch of a new brand platform, But Wait, There’s Marco’s™, designed to disrupt routine ordering behavior and remind consumers of a tastier option – Marco’s Pizza!

The opportunity to awaken consumers to the flavorful choice is significant. In fact, 66% of consumers had pizza within the last week, yet 96% of consumers’ last pizza order was from an establishment they had been to before, according to the Datassential 2024 Pizza Keynote.

But Wait, There’s Marco’s™ encourages consumers to break free from the mundane and try the big, bold flavors of Marco’s Pizza that come from its commitment to craftmanship: fresh dough made in every store, every day; the founder’s signature sauce; a fresh, never frozen  blend of three real cheeses; and premium toppings baked atop an always golden crust.

The new brand platform kicks off today with a national advertising campaign, created by Chicago-based BarkleyOKRP. At the heart of the campaign are new :15 and :30 spots that will air on major networks on linear and streaming TV, executed by Marco’s new media agency of record, Noble People.

In addition to the new TV spots, the brand is bringing But Wait, There’s Marco’s™ to life through print, radio, paid social media, digital out-of-home units, email marketing, and a full creative refresh that delivers a brighter, more modern look and feel across all touch points.

“From day one, Marco’s Pizza has delivered superior quality and next-level flavor. And it’s time for more consumers to taste the difference,” said Denise Lauer, Chief Marketing Officer, Marco’s Franchising, LLC. “The launch of our new brand platform, But Wait, There’s Marco’s, inspires consumers to change up their pizza routine and experience the extraordinary flavor that we bring to the table every day. We believe consumers will discover that Marco’s Pizza is more than better.”

From captivating new imagery of its hallmark products to an unforgettable new tagline that interrupts common pizza eating occasions, the But Wait, There’s Marco’s™ brand platform urges consumers to never settle for mediocre pizza.

“There’s nothing better than a delicious rhythmic hook to shake up the status quo. And we’re doing this by celebrating the quality and craft that goes into every Marco’s pizza,” said Matt Reinhard, BarkleyOKRP Founder and Head of Design. “With this new campaign, we have an opportunity to showcase a modern twist on one of the category’s fastest growing brands.”

Marco’s Treats Taste Buds with Two Delicious Offers

Starting today, consumers can make Marco’s their first-round pick and score 32% off all menu-price pizzas* using code 32MPP this Monday, April 22 through Thursday, April 25. Offer available for online and app orders only; see www.marcos.com for details.

In addition, the brand is celebrating the launch of its new But Wait, There’s Marco™ platform with an unbeatable offer to help consumers elevate their pizza experience. Marco’s most popular pizza – the Pepperoni Magnifico® loaded with both classic and crispy, cupped Old World Pepperoni® – is available for just $9.99 using code PEPMAG for a limited time.**

For more information about this offer, Marco’s Pizza and to find your nearest location, please visit www.marcos.com or download our mobile app available on the App Store or Google Play.

ABOUT MARCO’S PIZZA

Marco’s Pizza is the one of the fastest-growing pizza brands in the United States. Marco’s was founded in 1978 by Italian-born Pasquale (“Pat”) Giammarco and delivers a high-quality pizza experience, known for its dough made from scratch and its three fresh signature cheeses. The company has grown from its roots as a beloved Ohio brand to operate over 1,100 stores in 34 states with locations in Puerto Rico and the Bahamas. Most recently, Marco’s Pizza was ranked No. 51 on Entrepreneur Magazine’s 2023 “Franchise 500” ranking. Other recent accolades include a high ranking on Newsweek’s 2023 “America’s Best Customer Service” in pizza chains list, ranked No. 40 on QSR’s Top 50 and has been featured six consecutive years on Nation’s Restaurant News’ prestigious “Top 500” ranking.

* Use code: 32MPP. Limited time only. Price and participation may vary. Available only on orders placed through Marco’s app and marcos.com only. Not valid with catering, other offers, or discounts or through 3rd-party delivery apps. Order must include all required items. Price and delivery fee may vary. Delivery orders must meet stated minimum. Other restrictions may apply.

** Use Code PEPMAG. Valid on the Large Pepperoni Magnifico® only. For a limited time only at participating stores. Order must include all required items. Not valid with other offers or discounts or through 3rd-party delivery apps. Price and delivery fee may vary. Delivery orders must meet stated minimum. Other restrictions may apply.

The post Marco’s Pizza Pulls Consumers Out of Pizza Ruts in New Brand Campaign appeared first on Pizza Today.

A ribbon-cutting ceremony, presented by the Fort Worth Chamber of Commerce, will take place at 10am on Monday, and all are welcome to join. PLUS, in celebration of Parry’s newest location, the first 25 parties in line for the opening on the 22^nd will receive a guaranteed Grand Opening prize bag valued up to $50. Arrive early to secure your prize!

AND, all day Monday and Tuesday, Parry’s will be raffling off FREE PIZZA AND FREE LUNCH SPECIALS EVERY WEEK for 6 months! A total of 20 lucky guests will win these incredible raffles.

Parry’s Pizzeria & Taphouse is located at 9601 North Freeway, Fort Worth, TX 76177.

About Parry’s Pizza
Parry’s launched in 2007 as a New York-style pizza joint that was great for a quick bite and perhaps a beer or a glass of wine. Over the past 17 years, the restaurant’s reputation for “craveably crafted” food at a family-friendly value has grown, and Parry’s has evolved into a complete dining experience. Sure, pizza, wings and fried dough (customer favorites) are still on the menu, but Parry’s also has become a craft beer haven with some of the best rotating tap lists around.

Parry’s restaurants are built with a unique, New York warehouse feel, complemented with inviting fixtures and decor that allow you to feel even closer to the city that never sleeps. The Parry’s vibe is perfect for lunch, dinner or a special occasion.

Parry’s partners with numerous community groups including schools, churches and nonprofits to host donation nights throughout the year. Plus, a portion of every Parry’s Pint sold is donated to nonprofit partners as part of the company’s “Pennies from Pints” program. Dallas-Fort Worth Parry’s locations support Minnie’s Food Pantry and the National Breast Cancer Foundation with their Pennies from Pints donations.

Parry’s mission is simple, and the company strives to deliver on it every single day: Craveably Crafted Food & Beer Served with Uncommon Hospitality.

The post Parry’s Pizzeria & Taphouse Celebrates Grand Opening on April 22nd! appeared first on Pizza Today.

Deborah St. Clair from Carota’s Pizza in Augusta, Ky. won a Hobart® Legacy+® HL662 pizza dough mixer at the International Pizza Expo in Las Vegas in March.
Photo Courtesy of Hobart

St. Clair, owner of Carota’s Pizza, won a Hobart® Legacy+® HL662 pizza dough mixer (valued at $35,000) that featured a martial art “DoughJo” design, complete with dragons and pizza slices. The Legacy+ HL662 mixer features the Hobart-exclusive VFDadvantage that provides high torque, low RPM speed for mixing continuous batches of pizza dough. Shift-on-the-Fly™ allows operators to gain productivity by making speed changes while the mixer is in operation, while a soft start technology gradually ramps up mixing to reduce ingredient splash-out and protect the motor.

Hobart would like to congratulate St. Clair and the staff at Carota’s Pizza for being the proud new owners of the Legacy+ HL662 pizza dough mixer.

About Hobart

At Hobart, an ITW Food Equipment Group LLC brand, it is our mission to provide premium food preparation equipment that foodservice and food retail professionals can trust to work hard and deliver quality, consistent results day in and day out, empowering them to focus on what they love most—creating great food for great people. From one plate to one thousand, Hobart helps you satisfy every appetite. Whether you need to mix, chop, grind or peel, our legendary equipment is the perfect partner. Backed by our nationwide network of 1,500 factory-trained service technicians, we’re always nearby to install, maintain and service your equipment. Hobart is part of ITW Food Equipment Group LLC (a subsidiary of Illinois Tool Works Inc.) and is proud to be an ENERGYSTAR® Partner of the Year since 2008. Explore Hobart by visiting Hobartcorp.com, by connecting with us on Facebook at Facebook.com/hobartcorp or by contacting your local Hobart representative at 888-4HOBART.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

The post Hobart Announces Custom-Designed Mixer Giveaway Winner appeared first on Pizza Today.

DETROIT, April 17, 2024 /PRNewswire/ — Little Caesars, the third largest pizza chain in the world, announced today the signing of several new multi-unit development agreements to expand its presence across target markets in the U.S., fueling the brand’s ongoing efforts to grow with ambitious operating partners. As part of these deal signings, Little Caesars will open more than 30 new restaurants throughout San Diego, Memphis, Tampa, Raleigh, Minneapolis-St. Paul, San Antonio and Eugene.

Spearheading Little Caesars expansion across Southern California is Leo Gonzalez, an experienced franchise owner operating multiple Little Caesars restaurants in Santa Barbara and Los Angeles. Recognizing areas of opportunity to grow the brand across an untapped market, Gonzalez committed to open nine Little Caesars in San Diego over the next four years.

Just as motivated to bring Little Caesars to further locations are new franchise owners Jocelyn Monperousse and Lissette Isabel. Co-owners of RJBL Pizza, this dynamic female duo is set to open the first traditional Little Caesars restaurant in Bradenton, Florida. Their five-unit franchise agreement will support their continued development plans in the Tampa market going into 2027.

“The growth and momentum we’ve built in the first three months of 2024 underscores the strength and viability of Little Caesars. With a business model that’s built for our franchise owners, we’ve successfully garnered the attention of many experienced multi-unit operators,” said Patrick Cunningham, Vice President of U.S. Development at Little Caesars. “Our development pipeline is strong and as we look ahead into the year, we remain committed to building on this momentum, seeking opportunities to expand our presence while meeting the evolving demands of our guests through technology and innovation.”

In addition to the recent deal signings, Little Caesars plans to grow its footprint across the U.S. with its newest restaurant prototype – Little Caesars PODs. Featuring a design that’s built offsite, PODs have a quicker construction timeline than most traditional restaurants.

Little Caesars is actively seeking qualified multi-unit franchise operators to help propel development efforts in target markets nationwide, including in and around non-traditional venues like universities, water parks, airports and stadiums. Multi-unit franchising opportunities remain in regions across the U.S., including the Northeast, Pacific Northwest, Kansas City, New Orleans, and North and South Carolina. The established brand offers franchisees a convenience-driven business model and an efficient concept.

For more information, interested candidates can visit franchise.littlecaesars.com.

About Little Caesars®  
Headquartered in Detroit, Michigan, Little Caesars was founded by Mike and Marian Ilitch in 1959 as a single, family-owned restaurant. Today, it is the third-largest pizza chain in the world, with restaurants in each of the 50 U.S. states and 28 countries and territories.

Known for its HOT-N-READY® pizza and famed Crazy Bread®, Little Caesars uses quality ingredients, like fresh, never frozen, mozzarella and Muenster cheese and sauce made from fresh-packed, vine-ripened California crushed tomatoes. The brand is known for innovation and is home of the exclusive Pizza Portal® pickup, a heated, self-service mobile order pickup station. Little Caesars is also the Official Pizza Sponsor of the National Football League.

An exceptionally high-growth company with over 60 years of experience in the $145 billion worldwide pizza industry, Little Caesars is continually looking for franchisee candidates to join the team in markets around the world. In addition to providing the opportunity for entrepreneurial independence in a franchise system, Little Caesars offers strong brand awareness with one of the most recognized and appealing characters in the country, Little Caesar. Little Caesars is proud to be part of the Ilitch Companies family of businesses.

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PLANO, Texas, April 16, 2024 /PRNewswire/ — Pizza Hut is thrilled to announce a partnership with acclaimed food critic, Forbes 30 Under 30 Creator and NAACP Outstanding Social Media Personality winner, Keith Lee, as they team up to support local communities and unveil the FamiLEE Community Pizza. As part of the brand’s $12ANY campaign¹, the FamiLEE Community Pizza promises to redefine the pizza experience with its unique blend of flavors and community spirit.

Crafted by Keith Lee and featuring his family favorite toppings, pepperoni and bacon on hand tossed crust, the FamiLEE Community Pizza offers a tantalizing taste of culinary excellence and savory combinations. When it comes to pizza preferences, not every famiLEE has the same pizza cravings, so as part of the campaign, the brand is offering the $12ANY promotion alongside the famiLEE pizza that allows each famiLEE to customize their toppings and crust to meet their needs at an affordable price.

“I am blessed to team up with Pizza Hut for the FamiLEE Community Pizza and I’m excited to support causes that hit close to home,” said Keith Lee. “This partnership is all about sharing love through food, bringing communities together, and doing what we truly feel is supposed to be done within our space. Pizza Hut has been there during big moments in life with my family, and I’m grateful to be a part of this journey together and I can only be thankful in advance that this pizza will encourage others to do the same.”

In addition to his iconic food content that over 16 million people view daily, Keith Lee has always placed a significant value in his roots and community. That is why, as part of this partnership, Pizza Hut and Keith Lee will be donating $50,000 to Southfield ANT and OakHills High School, where Keith and his wife Ronni attended high school in an effort to reflect Lee’s dedication to education and community service.

“Keith Lee is a creator who has really been shaping the food industry and one I have been an avid follower of for a long time,” said Lindsay Morgan, CMO at Pizza Hut. “His TikTok reviews are authentic and he celebrates community and family. We felt his personal brand was a perfect fit for Pizza Hut, so together we created the FamiLEE Community Pizza so guests can try Keith’s recipe and be a part of giving back to his community.”

The FamiLEE Community Pizza will be available nationwide for a limited time. For more information, visit pizzahut.com.

¹ Only available on Original Pan^®, Hand Tossed & Thin ‘N Crispy^® crusts. Limited time offer at select participating locations only. 10 toppings max. Additional charge for Original Stuffed Crust^® or extra cheese. Not available on Big New Yorker or Deep Dish. Taxes and delivery fees separate. Delivery fee is not a tip.

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Featuring thin, foldable pizza slices with the perfect balance of cheese, sauce and toppings

ANN ARBOR, Mich., April 15, 2024 – Craving a delicious, new crust that is thin and cut into big, foldable slices? Domino’s Pizza Inc. (NYSE: DPZ), the largest pizza company in the world, has you covered. Introducing New York Style Pizza: a pizza that is designed to be even more delicious, whether you hail from New York City or beyond.

Domino’s New York Style Pizza is made with fresh, never frozen dough that is stretched thin, by hand. It is topped with a melty blend of cheese made with 100% real mozzarella and provolone, and cut into six big, foldable slices.

“Domino’s prides itself on offering a variety of pizza crusts for all different tastes,” said Russell Weiner, Domino’s CEO. “Our pizza chefs created this new pizza crust to allow the deliciousness of our ingredients to shine through. It has the perfect balance of crust, sauce, cheese and toppings in every bite, making it the star of the show. New York Style Pizza may become our customers’ new favorite crust!”

Customers looking to try Domino’s New York Style Pizza can take advantage of the following deals:

• Large three-topping New York Style Pizzas for $10.99 each
• Mix & Match Deal: order any two or more menu items (including medium two-topping New York Style Pizzas) for $6.99 each
• Domino’s Rewards members may also redeem 60 points for a free medium two-topping New York Style Pizza.

To locate the nearest Domino’s and place an order, visit dominos.com.

About Domino’s Pizza^®

Founded in 1960, Domino’s Pizza is the largest pizza company in the world, with a significant business in both delivery and carryout pizza. It ranks among the world’s top public restaurant brands with a global enterprise of more than 20,500 stores in over 90 markets. Domino’s had global retail sales of nearly $18.3 billion in 2023. Its system is comprised of independent franchise owners who accounted for 99% of Domino’s stores as of the end of fiscal 2023. In the U.S., Domino’s generated more than 85% of U.S. retail sales in 2023 via digital channels and has developed several innovative ordering platforms including seven unique ways to order Domino’s. In 2023, Domino’s launched Pinpoint Delivery, a new technology that allows customers to receive a delivery nearly anywhere, including places like parks, baseball fields and beaches.

The post Introducing Domino’s New York Style Pizza appeared first on Pizza Today.

Joe Carlucci, Valentina’s Pizzeria & Wine Bar, Madison, Alabama, wins Best of the Best Pizza at International Pizza Challenge 2024

Joe Carlucci, owner of Valentina’s Pizzeria & Wine Bar, Madison, Alabama, captured 2024 Best of the Best title at International Pizza Challenge (IPC) at Pizza Expo in Las Vegas, March 21, 2024.

As last year’s Pizza Maker of the Year winner, Carlucci went head-to-head again fellow Pizza Maker of the Year winners. The Best of the Best competition is an invite-only Best of the Best competition pitting this year’s Pizza Maker of the Year winner with previous year winners. The competition included three surprise ingredients: pork belly, red onion and pineapple.

Carlucci’s win made history as he is the only pizza maker to win pizza titles consecutively three years in a row with his previous 2022 Best Traditional Pizza in the World, 2023 Best Non-Traditional Pizza in the World, and 2023 Pizza Maker of the Year.

See all the Official International Pizza Challenge 2024 Best Pizza Winners.

For more news from Pizza Expo 2024, visit our Pizza Expo 2024 News Hub.

A Q&A with Best of the Best Pizza Winner Joe Carlucci

What does it mean for you to receive recognition as the Best of the Best?

Winning the 2024 Best of the Best Championship means the world to me. I have been in the industry for 25+ years and have been competing for most of them. I have failed more times than I can count, but I kept pushing forward. I have an incredible circle of people around me always pushing me to be better. Every year at the Pizza Expo I always go up to the Pizza Maker of the Year and Best of the Best trophy to look at and admire all of the amazing pizza makers listed. For me to now be one of the names on those trophies is a dream come true. I could not be more thankful and honored.

Winning pizza from Joe Carlucci, Valentina’s Pizzeria & Wine Bar, Madison, Alabama, to win the Best of the Best Pizza at International Pizza Challenge 2024.
Photo courtesy of Joe Carlucci

Tell us about your winning pizza. What made your pizza stand out?

Going into the competition I was scared, nervous, and just over thinking it. Days before someone I look up to and is a mentor to me gave me some advice that really helped me and put me over the top. I think we sometimes overthinking things and want to make something fancy or out of this world, but we forget less is more and the dough will always be center of attention. Like I said in my speech, pizza is like life you have good days and bad days and you good dough and bad dough – we are always evolving in life and in making the best pizza possible. All I did was use what they gave me and make sure the flavor profile came together. At the end of the day, I can say that my dough was the best I have ever made, and I can only learn from this competition and continue to grow my craft.

You’ve made history again. What has been key to achieving a Three Peat?

The key for my success is to never give up. I failed more times than I can count in this industry, but I believed in myself and kept going. Not only did I grow personally, but I opened my mind to new techniques and continued to learn to develop my craft daily.

The post Joe Carlucci, Valentina’s Pizzeria in Madison, Alabama win Best of the Best Pizza Competition appeared first on Pizza Today.

ATLANTA–(BUSINESS WIRE)–Apr. 9, 2024– Papa John’s International, Inc. (NASDAQ: PZZA) (“Papa Johns” or “Company”) today announced plans to open 50 new restaurants by 2028 in partnership with franchisee Nadeem Bajwa and his company, The Bajco Group, which has grown over the past 20 years to become one of Papa Johns largest domestic franchisees.

Furthering Bajwa’s goal to own 500 Papa Johns restaurants, the new agreement will expand the Papa Johns footprint in The Bajco Group’s existing markets across the Midwest and in Arizona, Pennsylvania and Florida, adding to the more than 200 restaurants the franchisee and his team currently operate.

“Nadeem’s story is a clear example of how Papa Johns supports its franchisees to build shared success,” said Joe Sieve, Papa Johns Chief Restaurant Officer “After starting his Papa Johns journey as a delivery driver, today he is one of the strongest ambassadors for the opportunities Papa Johns presents to its team members and franchisees. Nadeem’s confidence in the brand and expertise in the industry reinforces why he knows there has never been a better time to grow with Papa Johns.”

A proponent of paying it forward and creating future opportunities for his team members to build their own businesses with Papa Johns, Bajwa credits the Company’s business model and strong brand equity as integral to his success.

“Signing this deal, I am as excited today as I was 20 years ago when I opened my first restaurant,” Bajwa said. “Papa Johns is not just about business. My team members are my family – and that’s a whole different ballgame. I’m proud that in partnership with Papa Johns, I have been able to pursue my own aspiration, and watch my own team members go from starting their first jobs to becoming leaders.”

Earlier this year, Papa Johns announced the Back to Growth Program (B2G Program), a new development incentive program designed to accelerate growth in North America as part of its Back to Better 2.0 strategy. The new program will boost restaurant-level margins during the first five years of operations of new restaurants – equating to a 600-basis point of annual cost savings in restaurant P&Ls – which is expected to significantly improve cash-on-cash returns for franchisees, add scale for Papa Johns in key markets and attract growth-oriented franchisees.

In tandem with this program, Papa Johns is making significant investments to strengthen its North America development infrastructure. To attract new, growth-oriented franchisees and support current developing franchisees, Papa Johns is strengthening its development team through several key hires who will specifically focus on unlocking accelerated franchisee growth.

About Papa Johns

Papa John’s International, Inc. (NASDAQ: PZZA) (“Papa Johns”) opened its doors in 1984 with one goal in mind: BETTER INGREDIENTS. BETTER PIZZA.® Papa Johns believes that using high quality ingredients leads to superior quality pizzas. Its original dough is made of only six ingredients and is fresh, never frozen. Papa Johns tops its pizzas with real cheese made from mozzarella, pizza sauce made with vine-ripened tomatoes that go from vine to can in the same day and meat free of fillers. It was the first national pizza delivery chain to announce the removal of artificial flavors and synthetic colors from its entire food menu. Papa Johns is co-headquartered in Atlanta, Ga. and Louisville, Ky. and is the world’s third-largest pizza delivery company with more than 5,900 restaurants in approximately 50 countries and territories. For more information about the Company or to order pizza online, visit www.papajohns.com or download the Papa Johns mobile app for iOS or Android.

About Bajco Group

The Bajco Group is a privately held business enterprise based in the United States with its principal office in Canfield, Ohio and satellite office in Lahore, Pakistan. Its affiliated companies currently own and manage 200+ Papa John’s Pizza restaurants across 10 states in the U.S. and a commercial real estate portfolio across Midwest region of the United States.

The post Papa Johns deepens strategic partnership with the Bajco Group to expand presence in North America with 50 new stores by 2028 appeared first on Pizza Today.

Learn how to make the year’s biggest pizza styles: Detroit, New York, Grandma, Sicilian, Chicago Thin

We’re predict which pizza style will be the year’s trending pizza style. During our recent pizzeria operator survey, we asked which pizza styles pizzeria owners looked to add in the next year. We included those pizza style findings in our 2024 Pizza Industry Trends Report. You can see more of this year’s biggest trends in the report.

Let’s dive a little deeper into the five most popular trending pizza styles and get into the pizza dough formula and pizza dough recipes so you can test a new pizza style in your restaurant.

Top 5 Trending Pizza Styles Dough Recipes

Detroit Style Pizza is proving it has staying power as the hot pizza style to add. A mover and shaker is New York-style pizza making its debut in the Top 5 Pizza Styles to add. Pushed out of the Top 5 by a paper-thin margin is Roman style. Here are the Top 5 Pizza Style trending this year:

1. Detroit
2. Grandma
3. Sicilian
4. New York
5. Chicago Thin

Now let’s explore each dough style and find out how to make Detroit, New York, Grandma, Sicilian and Chicago Thin pizzas with tips and advices from the pizza industry’s top pizza masters and dough experts.

Pepperoni Detroit-style Pizza, Via 313, Austin, TX

Detroit Style Pizza Dough Recipe

Detroit-style pizza is the top pizza style on the rise two years in a row. Detroit pizza came on the national scene a decade ago and growing to mainstream status within the past few years. The square pizza is distinctively unique down to how its dough is proofed, the baking process down to ingredients used and how to apply toppings.

Detroit-style pizza features a medium-thick crust that’s light and airy on the inside, yet crispy on the outside, a signature of authenticity that’s achieved by a high moisture content (between a 68- and 72-percent hydration level) and the proofing process. Preparing your Detroit-style pizza dough takes care and attention to detail. Other identifying characteristics include: Pizzas is baked in square steel pans. Cheese is spread evenly across the entire pizza, edge to edge. Brick cheese is commonly used. Sauce goes on the top. Check out a complete Guide to Detroit Style Pizza.

Now to the Detroit Style Pizza Dough Recipe. We have three recipes for you to try from some of the biggest names in the pizza business. They are:

Smoke’s Detroit-Style Pizza Dough Recipe. Jeff Smokevitch is a World Pizza Champion who brought Detroit Style Pizza to Colorado — first to Telluride at Brown Dog Pizza, then to Denver and beyond with Blue Pan Pizza. Follow this Detroit pizza recipe. Jeff Smokevitch leads a demonstration at Pizza Expo to teach how to make a Detroit-style pizza. You can also watch him as he created a Detroit pizza in his home kitchen.

Detroit-Style Pizza Dough by John Arena. Co-owner of Metro Pizza in Las Vegas, John Arena is a go-to pizza dough expert. He shares his Detroit pizza recipe that includes a Poolish for Detroit-Style Pizza Dough. His recipe walks you through the dough process, dough fermentation and room temperature proof.

Tony’s Trending Recipe: Detroit Pizza. Tony Gemignani is a world-famous pizza master and restaurateur with over 30 restaurants, most notably Tony’s Pizza Napoletana in San Francisco. His recipe pays tribute to Shawn Randazzo.

Grandpa Pie, Tony’s Pizza Napoletana, San Franciso, California

Grandma Pizza Dough Recipe

Grandma Pizza (aka Grandma Pie) is New York’s famous other pizza style. In a 2015 Respecting the Craft Column, Tony Gemignani made this prediction about the grandma pie that has come to fruition: “this unique style will soon gain momentum in the Midwest and on the West Coast.” What made the style gain momentum? He went on to say, “They are cooked in a half-black reinforced sheet pan, are heavily oiled and feature sliced mozzarella (sometimes shredded or fresh mozz). These pizzas are topped with tomato sauce and cooked in a gas brick oven. You could finish it with Grana Padano, herbs, pecorino, olive oil, Parmigiano and chopped garlic. Sometimes the dry cheese can go on before. This pizza is typically shorter/thinner than your typical Sicilian. It’s great for delivery, dine in and by the slice. Typically, this pizza is slightly fried more than a Sicilian because of the excess oil and thinness.

“Some of these pizzas have a very simple tomato sauce comprised of puréed or hand crushed tomatoes. Others have a super-sweet sauce or are a bit over-spiced. For example, you could use sugar, onions, onion powder, oregano and other dry or fresh herbs in the sauce. I’ve seen it several ways. Italian families always remember their grandma or mother making pizzas at home. It was always pushed out in some well-oiled pan, and they would add ingredients like anchovies, olive, crushed tomato, onions or cheese. The name literally originated from our collective grandma. It was simple, memorable and fun.”

Now, let’s get into the Grandma Pie pizza dough recipe. Tony Gemignani shares a recipe can be made from your pizza dough. Try the Grandma Pizza Dough Recipe.

Sicilian Pizza by John Gutekanst, Avalanche Pizza, Athens, Ohio

Sicilian Pizza Dough Recipe

To get to know this pizza style, let’s turn to our dough expert Laura Meyer in her Knead to Know: Sicilian Style Pizza. “Nowadays when you see Sicilian-style pizza on a menu, it generally means a thick-crust pizza made in a rectangular pan cut into square slices. Besides that, the range of toppings and application of toppings varies just as much as any other style of pizza. In addition, like other styles the line between bread and Sicilian “pizza” has blurred tremendously with techniques associated with other styles blended into it. But Sicilian pizza traces its inception back to sfincione.”

The dough is where the differentiation shines for Audrey Kelly, owner of Audrey Jane’s Pizza Garage in Boulder, Colorado in an article exploring the difference between Grandma and Sicilian pizzas. “They are risen for hours and then par baked. The bottom should always be crispy, providing a nice crunch to contrast the pillowy, light middle. They are rectangular in shape as opposed to the traditional square shape of a grandma. All of our pizza is naturally leavened, AKA sourdough. The Sicilian is where you can truly taste the beauty of this method. The long rise and fermentation really accentuate the flavor and strengthens the texture. I think of Sicilians as a cloud that carries a light amount of toppings. Some people might think that since the Sicilian is thicker in structure it can hold up to more toppings.

Dough Expert Laura Meyer, owner of Pizzeria da Laura in Berkeley, California, expands further. “Sicilians land between focaccia and the Roman pan style in that focaccia is very closely related to the Sicilian in its original form. Roman techniques and flours have begun to creep into the Sicilian style turning it into a sort of hybrid. Roman can take upwards of three days and have a high hydration leading to a very thin, crispy crust with a very large and airy open crumb structure. Since a lot of toppings are put on after the cooking process in Roman pans, it makes sense to have a large, open crumb structure as it does. The Sicilian style is meant to carry a heavier, wetter ingredient load so having a spongier texture that can hold everything without deflating it is ideal. Using long and controlled fermentation times, like Chris and John do, give the Sicilian a lightness to the interior. Hydrations into the 70s and above are more common with Roman styles and breads although can be found with some Sicilians. When it comes to higher hydrations, cook temps and whether doughs are topped and baked from raw or par baked then topped and cooked lends to very different finished products. The debate over par bakes or cooked form raw extends into Sicilians. For those looking for a slight crisp and a very soft interior, cooking from raw will give you that texture albeit a longer cook time. Par baking is going to give you a soft interior but the double bake is going to cook out more of the moisture giving you a firmer outer crust.”

Check out a basic Sicilian Style Pizza Dough Recipe to test in your kitchen.

New York Style Pizza, Joe’s Pizza, West Village, New York City

New York Style Pizza Dough Recipe

New York Style Pizza is the No 1. most popular pizza in America. The first licensed pizzeria to open in the U.S. was Lombari’s, which opened in New York City in 1905. Dough uses flour, water, yeast, salt, olive oil. Typically, it requires a two- to three-day cold ferment. The crust is crispy, yet light and foldable. Crust should be about 1/8-inch thick through the middle with a raised edge. Slices should be cut into triangles. The signature way to eat a New York pizza slice is to fold it in half from crust edge to edge. Toppings are dispersed evenly and not too heavy to weigh down the pliable slice.

International Pizza Consultant Anthony Falco contributed a Knead to Know Column all about NY pizza. In the article, he says, “a NY-style pizza is big, it’s thin but not paper thin, crispy but still flexible enough to fold without cracking, and the toppings should be a cohesive amalgamation and applied with restraint and simplicity. It shouldn’t be too fancy, but that doesn’t mean you can’t use quality ingredients. It should always be cooked directly on the stones of the oven floor, be that gas, wood, electric or coal.” Falco also provided his New York Pizza dough recipe. Try Anthony Falco’s New York Style Pizza recipe.

In John Arena’s Knead to Know column, he conducted a Q&A with 2017’s NY-style Caputo Cup winner Dr. Derek Sanchez, who owns MiaMarcos in San Antonio, Texas. Derek provided a New York Pizza Dough formula using Baker’s Percentage. Check out Derek Sanchez’s New York Style Pizza dough formula.

For a traditional, basic New York style recipe, try this New York Style pizza dough recipe.

Chicago Thin Crust Pizza, Eno’s Pizza Tavern, Dallas, Texas

Chicago Thin Style Pizza Dough Recipe

Notice all the super thin crust pizza that many are referring to as Tavern style lately? The original tavern style is from Chicago, a city also known for its Deep Dish. Chicago Thin Crust Style Pizza is far from its thick sibling. It has recently experienced an explosion in popularity. It’s something that the late Dough Doctor Tom Lehmann saw coming in the early 2010s. He said, when it comes to Chicago Thin, “any good, patent grade bread flour with 10.5- to 11.5-percent protein content should work well.” There are also a couple specifics he discusses. “A planetary type mixer will work best for mixing this dough. You will need to use a dough sheeter/roller to form the dough into skins. You could roll the dough by hand, but you will soon find this to be a lot of work. Hot and cold presses are just not suited to this production method.”
The Dough Doctor provided his dough formula for Chicago Thin with step-by-step instructions. Follow Tom Lehmann’s Chicago Thin Crust Pizza Dough recipe.

Dough expert Laura Meyer offers advice for those looking for a super crispy Chicago Thin Crust Pizza in her article Tavern Style Pizza is Sweeping the Nation. “Par baking the dough is another way to add crispiness to a thin-crust pie. As much as I love crispy thin-crust pizzas, they lose that crunch very quickly as the pizza cools down. Maintaining that crispiness is one of the hardest traits to keep. Utilizing cornmeal and a par bake or double bake method helps ensure your pizza stays crispy for a longer period of time. How would you do this?

Coat your dough ball in cornmeal and roll it out with a rolling pin or use a sheeter. Once you’ve reached your desired size or thickness, dock it, place it on a peel and slide it into the oven. Without any sauce, cheese or toppings, par bake it just for two minutes or just until it’s no longer raw and the bottom is just beginning to show some spots of color. Remove it from the oven and stack them until ready to use. When an order comes in, top it as you normally would and then finish the bake until it’s crispy and the toppings are cooked.”

Want to go even crispier, Tony Gemignani says in a Respecting the Craft column, “You can actually achieve a crispier crust by cooking in a well-seasoned pan. And doing so also is great for texture and flavor. Different types of oils can be used if you settle on this method. Play around with olive oil, cottonseed oil, canola or fats such as Crisco, butter or lard.”

Let’s not forget a Chicago Deep Dish Dough Recipe

Often thought of as the Windy City’s only pizza style. Deep Dish, joins Chicago Thin and Stuffed Pizzas as region’s pizza styles. Particularly popular in the Midwest, this style of pizza speaks for itself. It’s a close cousin to the Chicago-stuffed pie — the obvious difference being that all the toppings are placed on top and there is only one layer of dough. This unique pie stands out with a crisp, biscuit-like crust that comes up the sides of a three-inch pan. It’s thick with cheese and other ingredients, and then topped with a chunky tomato sauce and baked for 30 to 45 minutes.

Here’s a Chicago Deep Dish Pizza Dough Recipe.

This should get you started testing a new trending pizza style. Have fun and let us know what you learn in your test kitchen.

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A Look at Pizzerias Across America: Hot Pizza Cold Beer, St. Louis; Bestia, LA, Fat Olives, Flagstaff

Each month in Destinations, we highlight great pizzerias that have hit our pizza radar. These pizza places may have just opened to rave reviews, hit best pizza lists or have exciting news. If you’re a pizzeria that would like to be featured, reach out to Executive Editor Denise Greer at dgreer@pizzatoday.com.

Hot Pizza Cold Beer

St. Louis, Missouri

The retro-décor concept, Hot Pizza Cold Beer, is the creation of Chef Mike Johnson who has appeared on Travel Channel’s Food Paradise, Beat Bobby Flay, TLC’s BBQ Pitmasters, and recently won “Best Burger in the World” “We’re defined as a family pizza restaurant and bar that serves high quality pizza with the best ingredients,” he says. “What makes us stand out is our over-the-top specials, including dishes like my personal favorite, the  The Menage A Za (a three way of supreme pizza, spinach artichoke calzone and garlic knots), along with our giant P.I.M.P. pizza slice, homemade SpaghettiO’s which we are calling “Skee-Yee-Tio’s,” our French bread pizza and a cannoli dip for dessert. We are also making sure that the vibe of the restaurant is super fun, with an arcade, murals and funny photos hung up, and a huge bar which seats about 25 people. We also specialize in local craft beer, hence the straight-forward name of our spot, and we are super excited to be the go-to for people looking for good food, good beer and good vibes.” The new restaurant has become known for the P.I.M.P. Slice. Johnson says,” The P.I.M.P. Slice is one giant slice of pizza loaded with whatever toppings you choose. People have come into the restaurant looking for the perfect photo opportunity with the huge slice, so we’re so happy that people are loving it and sharing about it.”

Bestia

Los Angeles, California

Bestia landed the No. 2 spot on Top 100 Pizza Spots according to Yelp Elites 2024. The trendy Italian restaurant was founded by Chef Ori Menashe and Genevieve Gergis in 2012. The Michelin recognized spot in a converted warehouse has been touted as one of LA’s best restaurants. Yelp raved over its Burrata pizza which features San Marzano tomatoes, Castelvetrano olives, oregano and fermented chilies. The Sage & Mortadella pizza is topped with Grana Padano, caciocavallo and aged balsamic. Pastas include the Cavatelli Alla Norcina — ricotta dumplings, black truffles, pork sausage and fresh thyme. On the Secondi menu, Grilled Branzino features pine nut pesto, Fresno chili, mixed basil and lemon. Lastly, the dolci menu highlights the Crème Fraîche Panna Cotta with winter citrus, wildflower honey & blood orange syrup and Meyer lemon cookies.

Fat Olives

Flagstaff, Arizona

Fat Olives came in at No. 35 on Top 100 Pizza Spots according to Yelp Elites 2024. The VPN certified restaurant began as a mobile catering company 25 years ago. Fat Olive hand makes over 500 pounds of mozzarella each week. The menu features bruschetta boards, from classic and goat cheese to unique options like Bacon Marmalade with mascarpone, baby arugula, Calabrian chili and local honey. In addition to its Margherita and Marinara, Fat Olive features pies like Ms. Piggy with creamy pesto, mozz/provolone blend, smoked bacon, pistachio mortadella, wood-roasted onion and basil. There is also the namesake Fat Olive with San Marzano tomato, mozz/provolone blend, whipped ricotta, whole green, black, blonde and Kalamata olives and fresh spinach.

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A Pizza Today Reader asks: I add old dough to new dough but have noticed it’s more acidic. When is it too much and what makes it ‘too much’? What does PH do to dough?

You asked so you shall receive! Let’s talk about pH or acidity in dough. Now, I don’t want you readers to think I know every little thing about the molecular chemistry that makes up fermentation. The one thing I am most certain about is that the more I learn about dough and fermentation the less I really know. That to me is the most fun part about learning in that it never stops.

This is meant to be more of an introduction to pH. As with anything dough related there are a bunch of factors that go into the change and evolution of flavor and performance and as soon as you change one thing you change everything. At the end of this you will find a few names and resources that I use when I find myself in a pickle. These are the people and places I go to when I am trying to figure out nuance as more brains with more experience are always better than one.

In my restaurant my dough uses instant or dry active yeast so pH and acidity is on my mind in relation to flavor, but I’m not as preoccupied with it is as when I am making sourdough. The techniques and manipulations I use to coax flavor out of my dough are the same but are even more necessary when it comes to controlling a sourdough and the final product.

What is pH and how do I know what my dough is doing?

PH is the acronym used to measure acidity. The acidity, especially in sourdough, is where the sour comes from. There is a scale or range that is used to determine how acidic something is or the opposite known as alkaline. You hear the word alkaline a lot nowadays in regards to bottled water. The pH scale runs from 0 — the most acidic to 14 — which is alkaline. Right smack in the middle at 7 is neutral. It might seem counterintuitive but the lower the number the more acidic something is. To test the pH of your dough or preferment you can purchase a meter easily on Amazon or other retail stores that look, and are, as compact as a kitchen thermometer. Just like your handy kitchen thermometer, pH meters need to be calibrated but there are usually instructions on how to do this and how to care for your meter inside the box when you purchase one. To use a pH meter, you’ll want to insert the probe end into your solution, dough or preferment, wait a few seconds and the meter will give you a reading. Usually, these readings contain decimals as pH is not measured in solid absolutes but can be measured to a decimal point. The sweet spot for sourdough I’ve found to be around a level of 4 to 5.

Where does acidity come from?

The flavors and aromas we are trying to achieve are actually byproducts of fermentation between yeast and bacteria within dough or preferments. With a sourdough starter this would just be from the flour, water and yeasts that naturally live in your environment. The main strain of yeast we care about most is called Saccharomyces Cerevisiae, and the bacteria we are most concerned with are Lactobacillus (a.k.a. Lactic Acid) and Acetobacter (a.k.a. Acetic acid). These two acids are crucial when learning at what time has your preferment or dough gone past the point of no return, becoming too acidic or not acidic enough for maximum flavor and performance.

Now, the growth of a sourdough in a general sense is like the growth and expansion of a city over the course of decades. The original settlers, yeast and bacteria, move in and fight for dominance and survival. Over the course of time and generations (feedings), new flour and new bacteria move in. They either blend with the older generations becoming something new and evolved or they don’t survive. This happens over the course of multiple feedings with a sourdough and what was created in the beginning is always a newer, slightly different version of itself after every feeding. Yeasts and lactic acid go hand in hand because they can survive each other’s defense mechanisms. Both eat simple sugars, but the byproduct they excrete are different. As lactobacillus eats, they give off acid. As yeast eats, it gives off ethanol. Lactobacillus has a high tolerance for alcohol, so they’re like two roomies cohabitating like peas in a pod. But, if you’ve ever made sourdough and forgotten about it then you’ve probably come in contact with a product that is overly sour or not sour enough. There is a balance that is needed.

Role of time, temperature and hydration in dough production

Time, temperature and hydration play into finding the balance of how much sour or pH content you are looking for. When it comes to feeding a starter, there is such a thing as too much. Over feeding of a starter will result in overwhelming it and it can either die or dilute it to a point where it doesn’t have much flavor. Over feeding lowers acidity but feeding less often will increase acidity.

Temperature plays into that as yeasts are more active in warm environments, so finding a warm but not too warm place is crucial. There are incubators available that can help regulate temperature that will fit on a counter or try and find that sweet spot in your kitchen. Too warm and you increase leavening because the yeasts are active, but acid production is low. The reverse is true when flipped. Colder temps slow down leavening but increase acid production.

What can you do if you’ve reached a point of too sour? Speed up the feeding schedule a bit by a few hours over the course of 1-2 feedings and see if that does the trick. Too much alcohol production results in forgetting about a feeding time or maybe going on vacation and forgetting to leave your starter in good hands. When this happens the other bacteria, Acetbacter, finds its time to shine. This bacterium moves in feeding on the surplus of alcohol giving off a different kind of acid which is more astringent like vinegar. This is normally when people find their sourdoughs to be too sour.

Hydration will change which acid takes charge. With higher hydration you tend to see lower quantities of lactic acid production, a more gentle sour flavor, but an increase in leavening power. Lowering the hydration, on the other hand, increases acetic acid production, giving off a stronger more vinegar like sour flavor but decreases the leavening power.

Dough Resources

These are just a few of the resources I use but don’t be afraid to ask or search where these expert go to learn too!

Audrey Sherman- Audrey Jane’s Pizza Garage, Boulder Colorado IG: audreyjanespizza

Will Grant- That’s a Some About Pizza, Sourdough Willy’s, Seattle and Bainbridge, Washington IG: sourdoughwillyspizzeria

John Gutekanst- Avalanche Pizza, Athens, Ohio IG:jgutekanst

Leo Spizziri- Chicago, Illinois IG:askchefleo

Karl De Smedt: IG: sourdough_librarian

Books by Modernist Cuisine: Modernist Bread

Bread Science by Emily Buehler

The Bread Bakers Guild of America- website: https://www.bbga.org/

Podcast: The sourdough podcast by Michael Hilburn

Laura Meyer is the owner of Pizzeria da Laura in Berkeley, CA.

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Spring is a time of renewal. Let’s give your menu a spring spruce up. After sparse winter offerings, spring ushers in new and exciting produce to try on your menu. There are so many new vegetation “popping up” from the ground. Why not turn the spring bounty into pizza specials?

John Gutekanst not only loves bringing spring produce to the menu, he even forages for spring’s wild flavors. Check out his article: Spring’s Bounty is Ripe for Your Pizza Menu.

We have more ideas for you, too. Bring spring to your menu with some of these offerings:

1. Asparagus ushers in the spring season. Think asparagus is just for roast and serving as a side with meat protein? Think again. Let asparagus shine with a pizza beautifully featuring spears with lemon, smoked pancetta, Asiago and mozzarella. Get the recipe from World Pizza Champion and Restaurateur Tony Gemignani: Tony’s Trending Recipe: Asparagus Pizza. Or, try it shaved for more even distribution. Try this Shaved Asparagus and Egg Pizza. For more Asparagus ideas, read Asparagus: Bring the Spring.
2. Go to Greens. Spring is the perfect time to finish you pizzas with greens. The early spring enables cold-loving greens like arugula, green garlic, spinach, romaine, ramps, rhubarb, cilantro and sprouts to pop either in farmed fields or on their own in the wild. The warmer weather of late spring brings on the stiffer and hardier garlic scapes, kale, chard, radicchio, endive and nasturtium. Try this Ramp and Walnut Pesto recipe.
3. Room for Shrooms. Spring is a great time to incorporate wild mushroom. It’s the season where foragers look for beloved Morels and Oyster mushrooms. Check out this mushroom guide.
4. Add leeks before the season closes. Leeks work well with sausage and potatoes and great as a ravioli stuffing. Try the Leek-a-Choke Ravioli.
5. Say “Yes” to Pineapple. Spring is primetime for this controversial pizza topping. You can go with the classic Hawaiian and BBQ pizzas. Or you can go creative with pies like the Pineapple Upside-Down Pizza or Jamaican Jerk Chicken Pizza.

We can’t wait to see how you celebrate spring! Let us know ways you are bringing spring to your menus by tagging @PizzaToday on your social.

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Plan for a Big Day on Monday, April 8, 2024 — Total Solar Eclipse

On Monday, April 8, a Total Solar Eclipse will cross parts of the U.S., giving communities in the Path of Totality an economic boost. A recent Forbes article indicated that the U.S. could see $1 billion boost from the Total Solar Eclipse from hotels, flights and rental cars to food, gas, special events and souvenirs.

Where and what is the Total Solar Eclipse?

Parts of Texas, Oklahoma, Arkansas, Missouri, Illinois, Kentucky, Indiana, Ohio, Pennsylvania, New York, Vermont, New Hampshire, and Maine will experience the Total Solar Eclipse. Small parts of Tennessee and Michigan will also experience the total solar eclipse, according to NASA.

During a total solar eclipse, the Moon completely blocks the Sun while it passes between the Sun and Earth. The sky will darken as if it were dawn or dusk and those standing in the path of totality may see the Sun’s outer atmosphere (the corona) if weather permits, NASA says.

NASA has a chart that pinpoints exactly when locations are in partial, totality, max totality, and ending times. See when exactly your area will be in totality.

The April event carries significance because the next time the United States will experience a total solar eclipse will be in August of 2044, 20 years from now.

What can my business do for the Total Solar Eclipse?

By Josh Keown

If your pizzeria falls into the Path of Totality, your community may be bursting at the seams with locals and out-of-town visitors looking to experience the once-in-a-lifetime eclipse. How are you capitalizing on the opportunity to crush Monday sales?

Communities have been planning for the influx of thousands traveling to be in the Path of Totality for several months. Last year, Indiana University Center for Rural Engagement created a 2024 Total Solar Eclipse Planning Toolkit available to help community leaders in the state plan for the event.

The toolkit advised Indiana to expect between 145,000 and 581,000 eclipse visitors, noting that 3,947,000 people already living inside the path of totality. The guide encouraged communities to create unique eclipse viewing opportunities, including festival, downtown and main street event, viewing parties, science demonstrations as well as local businesses to think creatively.

Hopefully your community has planned a large-scale event that you are participating in or that you are hosting your own eclipse watch party. If you are closed Mondays, it may be worth it to open or participate in your community’s event.

Tips for your business to capitalize on the Total Solar Eclipse

It’s not too late to take part in Total Solar Eclipse festivities. Here are a few ideas:

• Contact your local tourism bureau, chamber of commerce, neighborhood business association and other community organizations so see if you can set up a tent or your mobile pizza oven in their festivity.
• Throw a viewing party. Be aware that you can not look directly at the eclipse. It will require special viewing glasses. Your community may have a bulk supply of these available so check locally first. Go to NASA’s Total Solar Eclipse Safety to learn more about what you need to know about safety and types of solar viewers to look for.
• Create an eclipse-themed Limited Time Offer. Go classic or get creative. Think Pie in the Sky, Moon Pies, Milky Way, Space Junk (food) — you get the idea.
• Create a Picnic package (offer apps, pizza, dessert and drinks) for people to take to the solar viewing parks. Allow them to reserve ahead.
• Police departments have issued statements advising drivers to plan ahead and expect long traffic delays. Think outside of the box with “The Drive Home” carryout specials or give them an option to avoid the traffic with a post eclipse party.
• If you are close to or in the mix of the eclipse festivities, don’t forget to have your grab-and-go items and merchandise front and center. You can even offer Eclipse-themed specialty items.
• Do you have a patio with open sky views? Host a ticketed viewing lunch event with food, drinks, festivities, solar viewers, etc. People will pay a premium for a unique experience.
• Provide some entertainment or special festivities to encourage visitors to come in.

For pizzerias closed on Monday, here are a couple ideas for you:

• Open for Special Hours from 2 hours before your eclipse to 2 hour past the eclipse time.
• Rent out your parking lot as event parking. We’ve seen businesses charge anywhere from $10 to $50 per space for parking and up to $125 for RV parking.
• Offer your business for private catering for another business, organization or group.

Now let’s talk about some business operational logistics on April 8’s Total Solar Eclipse

In communities that have marketing themselves as THE DESTINATION to view the Total Solar Eclipse, it will not be business as usual. With such an influx of people, you’ll need to plan ahead for a number of business operations tasks. Here are a few things you may need to adjust:

• Plan for alternate delivery routes. Talk to local agencies about their traffic plan.
• Change the times of when staff arrive and leave so you can ensure they are not stuck in the traffic.
• You may need to pick alternate times or days for your supplier deliveries. Or may have to change delivery locations.
• Have a plan for limited or slow cellular and internet connections, along with payment/ordering process slowdowns.
• You may want to increase your food and drinks supply.
• Have a plan for unsold food if the weather decreases the expected turnout.
• Avoid meetings and routine maintenance on April 8, if possible.

Lastly, if you have a great event or specials planned for the Total Solar Eclipse, we want to hear about it and add it here as an example. Tag @PizzaToday on Instagram.

Weather Forecast for the Path of Totality During the Total Solar Eclipse

We’re getting a first look at the forecast for the Total Solar Eclipse on April 8. Weather will impact the crowds of eclipse viewers. Check out what the forecast looks like in Illinois and Indiana areas of totality. Type in your zip code and see what the cloud cover will be like in your area.

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“Consistency is what transforms the average into excellence” – Tony Robbins

Whether you have one pizzeria or 10, two of the biggest keys to success in the pizza industry are duplication and consistency. Often times, you will hear operators say that opening a second store is the kiss of death. In my own journey, I found that when Caliente opened our second location, since it was close to my home, I could be there a lot of the time. I was also able to balance the time I spent there and at our first location. This made it easier for me to oversee and ensure consistent operations at both restaurants. At that time, we had no written materials saying how to make our food, and no written recipes. When I opened our third location, it was 45 minutes from my house. I could not easily get to all three locations, and if I hadn’t developed written materials at that time to guide consistency and streamlining at all three restaurants, it would have been the kiss of death.

Nick Bogacz, founder and president of Caliente Pizza & Draft House in Pittsburgh

I quickly realized that all three pizzerias had to function relatively the same and that the end result of how the food looked and tasted had to be the same. When you have employees who have been personally trained by you, they will likely end up doing most things in the way you have shown them. It’s when you start to grow your team and more
employees begin learning from employees under you that a breakdown starts. Even when you are personally training, having a reference point like recipes and build guides is essential to success.

So, where do you start when creating build guides and recipes? I believe that you start at the beginning, which means starting with recipes first. I’m not simply referring to the toppings that go on a specialty pizza, but how you make your sauce, and how you make your dough. Anything that you hand-create and hand-mix needs a recipe.

I started the old-fashioned way. Any time I make a batch of something, I write down on a notepad the process or steps along with all the ingredients used to make the batch. Do this with every prep item you have in your pizzeria. Even having a process for the simplest things, like how to slice a green pepper, is important. At Caliente, we slice our green peppers whole. So, you can imagine my dismay when, one day, I walked in and saw diced green peppers on the makeline. There was no process at the time on how to cut them. That had to be corrected.

Following the same routine, every time you make a menu item you will need to write down exactly what goes on it. So, for example, if you are doing a “Supreme” pizza, you would write it down like this:

14-inch dough ball
6 ounces of pizza sauce
32 pepperonis
4 ounces of sausage
4 ounces of mushrooms
3 ounces of green peppers
3 ounces of onions
2 ounces of black olives

Using pictures that illustrate the amounts is also a best practice. Once you gather all your intel, you will want to create a manual and wall charts for your staff to use. I believe in making and using signage inside your pizzeria to create the culture and processes you need to become successful. We will cover signage in the next article of building blocks.

Nick Bogacz is the founder and president of Caliente Pizza & Draft House in Pittsburgh.  Instagram: @caliente_pizza

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In 2012, once we opened our second location in the heart of Tulsa, we started seeing a higher-end clientele. The Family Fun brand we had started with in 2005 didn’t match us anymore, and we needed to redo our whole package. We kept the name the same, but we needed a more stoic brand that matched the promise of authenticity and craft dedication to our product. So, we changed the signage and logos, which was an excellent move for our company. We saw an immediate pop in sales, making speaking to our customers with a brand that matched the messaging much easier.

Mike Bausch, owner, Andolini’s Pizzeria

This update was not easy; it took much more effort than it probably would today. In 2012, logo design contests and sites like Upwork were not around. You had to go to a branding firm or know someone stellar on Illustrator, not a friend, but a pro. A rebrand can be as easy as a few minutes on Canva if you are so inclined.

A complete rebrand is a hard thing to pull off. New uniforms, new website, new packaging, etc, so a soft rebrand like a logo modification can be a subtle nod to the customer of evolving as a company.

Sign Rebrand

Additionally, even when you want to keep all your logos the same, I’ve noticed an interesting dynamic: a new sign on your building will immediately hit an ROI to the bottom line. It signifies to the customer that you’re vibrant and changing- an immediate ROI. Once the thing people are used to seeing looks different, they act differently.

It even works on me. There’s a restaurant across the street from mine that took the same logo and same sign but just changed the color tiles inside each neon box letter, and I felt even compelled to go and check it out. This simple sign update creates intrigue, sometimes subconsciously, sometimes overtly. Either way, I thought, I hadn’t been there in a minute; I should get lunch there, and I did.

A rebrand is rarely a wrong move. A complete overhaul can disenfranchise a customer, but an evolution always leads to top-of-mind awareness. Think of Planters, Starbucks and even Taco Bell. All these brands have done subtle updates in the last 18 months, which shows their bottom line to stay relevant. Typography and style updates happen; while I don’t seek to ride trends, I do seek never to stay stagnant.

Regarding exteriors, think of Target and Walmart; each big box store does a complete exterior rebrand every five years. At some point, outdated looks become a classic and nostalgic novelty, and it takes about 25 years to reach that point. If you don’t have enough time to wait to gain retro-vibe love, then an update is in the cards.

If you are seeking a shot of adrenaline into your bank account for 2024 and a way to connect with the customer on a subconscious level that says you care, a rebrand to the logo and or exterior is a great place to start.

Mike Bausch is the owner of Andolini’s Pizzeria in Tulsa, Oklahoma. Instagram: @mikeybausch

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Pizzerias are creating limited-edition pies to support local causes and generating buzz in the process

Bill Jacobs’s voice fills with energy as he discusses the 2024 Slice to Meet You campaign at Piece, his Chicago-based brewery and pizzeria.

Starting in January, Piece debuted a different monthly pizza crafted in collaboration with an acclaimed Chicago chef in support of PAWS Chicago, the Midwest’s largest no-kill animal shelter. For every $35 pizza sold over the three-month fundraising campaign, PAWS collected $50 – a $10 donation from Piece coupled with matching donations from four separate donors. After raising nearly $30,000 for PAWS last year, Jacobs hopes this year’s edition, which concludes April 9, surpasses $50,000.

“This has taken on a life of its own,” Jacobs says. “People are passionate about animals, celebrity chefs and pizza, so we hit the trifecta right there.”

Many pizzerias share Jacobs’s zeal for community-centered philanthropy, which can be good for the soul and for business by stimulating revenue, awareness and public goodwill.

“Find a cause that resonates with you and emulate what we’ve done,” Jacobs challenges his fellow pizzeria operators.

Creative campaigns

Pizzerias across the country continue creating clever LTOs to support worthy causes.

Last July, Milwaukee-based Pizza Man introduced a special burger pizza to support Ronald McDonald House Charities Eastern Wisconsin.

In Dallas, Sfuzzi’s month-long Influencer Pizza Challenge tasks local personalities to create limited-edition pies and compete head-to-head for charitable dollars. Efforts have supported a local homeless recovery center, a women’s shelter and the North Texas Food Bank.

In Audubon, New Jersey, Genova Pizza has embraced a different approach, using its pizza boxes, rather than its pies, to support admirable causes.

Last spring, the family-owned establishment created themed pizza boxes featuring an animated superhero caricature of Callen McDonnell, a local two-year-old battling Leukemia. Throughout April 2023, any purchase of a Grandma Pizza – Genova’s best-selling Sicilian-style pie – was placed in the special “Super Cal” box with proceeds directed to the family. The effort raised $1,500 for the McDonnells.

“This felt like an opportunity to do something that mattered,” says Genova Pizza co-owner Ali Doukali.

Genova followed up its Super Cal initiative with a second “local hero” pizza box in September highlighting former Genova employee and U.S. Marine Harrison Whitman. Proceeds from that campaign’s effort went to the Warrior Foundation in Whitman’s honor. Genova has since created a nomination process for community members to suggest future local heroes and beneficiaries.

“Amid a lot of negativity in the world, we want to give back and be a positive community partner,” Doukali says. “Since getting this off the ground, we see potential to do a lot of good for people around us.”

Optimizing results

As Piece, Pizza Man, Sfuzzi and Genova demonstrate, creative, philanthropic initiatives offer pizzerias a chance to show their community-minded ethos and capture attention.

“A lot that can be done to make this attractive to your market,” Jacobs reminds.

And a few well-executed steps can help pizzerias create fruitful campaigns:

#1: Make it special.

At Piece, Jacobs has leveraged the culinary talents – and ingredients – of his collaborators to create novel limited-time offerings. The Hot Smoque’n Pizza created by Barry Sorkin of Smoque BBQ and Doug Sohn of Hot Doug’s, for example, features Sorkin’s smoked chicken thighs and Sohn’s andouille sausage on a white pizza with smoked mozzarella, scallions and creole sauce.

Jacobs and his culinary team at Piece work with every chef collaborator to create, test and tweak the special pizza before its debut.

“You need an enticing and interesting product to draw orders,” Jacobs says.

#2: Time it right.

Pizzerias create urgency when they put an expiration date on cause-related initiatives. Time limits also give operators a focused period to build a story and spark interest without risking a stale initiative. For many, one month seems about right – enough time to let a campaign simmer and capture results, but not too long that the initiative fades into the background as routine business.

And while a pizzeria can roll out a special initiative at any point during the calendar year, a little strategy can maximize impact. Piece, for instance, rolls out its Slice to Meet You effort over the year’s opening three months, historically the year’s slowest quarter for Piece’s bottom line and PAWS’s fundraising.

#3: Spread the word.

When Callen McDonnell and his family visited Genova Pizza last spring to see the pizza boxes, the pizzeria shared photos of the family’s visit on social media, which elevated awareness of the effort.

“Without community support, this wouldn’t have taken off the way it did,” Doukali says.

It’s vital the restaurant (and its partner) actively promote the initiative. Invite local media and influencers to visit and post regularly on social channels to drum up interest.

“It’s important to provide concise and consistent communications throughout the campaign,” says Jacobs, who builds a library of ready-made social content by capturing photos and videos of the pizza-creation process with each celebrity chef.

#4: Plan ahead.

A half-baked effort will do little good for the pizzeria or its beneficiary, so get the necessities in hand before launch.

Ready print marketing collateral, including in-store signage and table tents, and any special ingredients required to make the LTO pies well in advance. Before Genova Pizza introduced its Super Cal pizza box, Doukali researched custom box vendors and secured a high-quality box for the 32-slice Grandma pizza.

In addition, Jacobs urges operators to run the numbers and charge an appropriate price for the special pizzas to ensure beneficial results.

“Be aware of your costs so you can make it work,” Jacobs advises.

#5: Amplify the impact.

A cause-related initiative does not have to stop at the pizza sale, as eateries can drive additional impact.

Genova’s effort to benefit the McDonnell family, for instance, included selling Super Cal t-shirts and sharing a link to the McDonnell’s GoFundMe page on every pizza box. Moving forward, Doukali sees an opportunity to improve messaging and propel impact, perhaps by including a QR code on boxes linking to a personal video or call to action.

“As we go through this process, we certainly see ways to refine it,” he says.

DANIEL P. SMITH Chicago-based writer has covered business issues and best practices for a variety of trade publications, newspapers, and magazines.

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Sweet Sensation: Scratch-made Dessert Ideas

Desserts are a tough sell. Diners have filled themselves up on your main attraction, pizza. That is why it’s so important to put the idea of having dessert into their minds before they even begin filling up. There should be mouth-water images of your desserts strategically placed in your restaurant throughout their dining experience. Find out more about marketing desserts.

The desserts themselves shouldn’t be (pardon the pun) cookie cutter. People love making desserts at home so ask yourself this as you evaluate and taste your desserts: does what I’m offering beat anything a customer would make at home? The answer should be yes on every single dessert. The great thing about desserts is they don’t have to be overcomplicated. Some of the best-selling desserts are the simplest. Let’s explore some desserts customers can’t resist eating in the restaurant or taking home for later.

Cookies

This is an easy add onto the dessert menu. Cookies may be made ahead of time and can serve as a great grab-and-go item or packaged promotion. The big questions are which cookie to go with. Similar to pepperoni on pizza, chocolate chip is widely the most popular cookie in the U.S. in study after study. Next, peanut butter, double chocolate chip, shortbread and oatmeal cookies are also popular. A local pizzeria here in Louisville serves corn cookies and they are amazing. They are a cross between sweet cornbread and a peanut butter cookie. You could also go red velvet, sugar, M&M, Snickerdoodle (my favorite), macarons or lemon cookies.

If you are offering cookies, chocolate chip is a no brain. How traditional or unique you make yours is up to you. Here’s a basic recipe below to work from.

Get a classic Chocolate Chips Cookie recipe.

Cake Truffles, Balls or Pops

Cake bites are big with the kids and easy on your kitchen crew. These bite-sized desserts are made of cake mixed with a bit of frosting and dipped in chocolate or white chocolate. You can go wild with type of cake, frosting and dipping flavors. The key with cake balls or pops is the presentation. They should look irresistible. Show them off wherever you can in your restaurant and offer them as a grab-and-go item.

Panna Cotta

This classic Italian custard has experienced a resurgence. It may be because of all the ways you can customize and serve it. Unlike gelatin molds of the 1980s, panna cotta is decadently sleek and presents beautifully. It’s creamy and unique. You can get creative with how you serve it. Top it with fresh fruit like strawberries, raspberries or peaches. You can even pour a fruit-based reduction sauce over the top. Prep is a cinch as it is made ahead in individual portions and ready to serve. 

Get a traditional Panna Cotta recipe. 

Tiramisu

It’s a classic and we will continue to talk about this Italian coffee-flavored dessert. It’s a go-to dessert because people are not likely to make it at home often but if they see it on a menu, they want it. Tiramisu is made ahead in round or sheet pans. It presents beautifully.

Here is a classic Tiramisu recipe to get you started.

The post Create a Dessert Menu that Customers Can’t Resist appeared first on Pizza Today.

Spring Fling: Add spring flavors to your pizza menu

It was another muddy spring but here I was again, lurking into my favorite “Ramp Holler”, (local vernacular for “hollow.”) This little valley was my favorite foraging spot for the first wild food of spring — ramps. This location always produced early and heavy because of the lack of humans, a good water source, and the protection from the cold by the steep ridges above. With each step I felt like being in a slow-motion color machine turning from dark winter brown to splotchy light green then to the most intense viridian green. The ramp “Flags,” or wide leaves fluttered in the breeze all the way up from valley floor to the steep ridges making them move like a green ocean. As I bent over to harvest my first handful of ramp flags, I started thinking about how I would present them on pizza with all the other spring favorites that will soon be popping this new year.

Spruce Springsteen

From mushrooms to spruce tips, the bounty of spring has always added a positive addition to my menu mix. Both wild and cultivated spring foods can be showcased on pizzas and can turn a seemingly “normal” slice of pizza into a game changer. There are so many places to find spring foods. Farmers markets, vegetable auctions, farm visits and even local grocery stores are good locations to find foods in April and May. Here are some wild and farmed spring greats:

Evergreens

The depth of flavor gained by baby pinecones, spruce tips, cedar buds, and even wintergreen is pure magic. I like creating a balsamic-like glaze by reducing the buds with water and sugar. This pairs wonderfully on burrata, gorgonzola and with pine nuts, hazelnuts, Prosciutto di Parma, onions, ricotta, roasted garlic and bacon. Spruce tip Panna Cotta from Italy, or Posset, the British custard, are both cream forward and easy to make. Italian Mugolio and Varenye from the Caucusus both rely upon sugar to draw out the piney goodness of young buds and cones and make thick-sweet sauces that rival and even eclipse Balsamic glaze in flavor.

Spring Violet

by far the best edible flower for garnish you can put on a pizza. There are over a hundred different types of violets, but the common blue violet is the most harvested. Although they are all edible, some are more palatable than others. These are easy to spot and harvest. The greens can also be used in salads, soups and stewed.

Kale

Over wintered kale starts popping even before many other spring foods. This is perfect sauteed or shocked in hot then cold water before topping on pizza with garlic, olive oil, sausage, pork, potatoes, chorizo, onions, lemon, bell peppers, thyme, cheddar and Parmigiano.

Dandelion

An often-forgotten spring food here in the U.S. has been used for centuries in Europe. I was taught by a professional wild forager in the Dolomite Mountains of Italy to dig the small, spring dandelion up and trim the “hip” of the plant, cutting off the roots and the stems leaving a meaty round core like a small artichoke with a sweet, honey flavor with a nutty finish. In the middle of this core is one or two dandelion buds or “capers.” Both can be sauteed, roasted or pickled easily and are perfect to pair with Prosciutto di Parma or Speck, spinach, pork, chicken and mushrooms.

Garlic Scapes

These tender stems shoot from the spring garlic bulb after ramp season. They grow curly and end in an uncloaked flower head. The scape needs to be cut off to ensure the plant doesn’t expend its energy and ruin the underground bulb. I’ve found that using only young scapes that are foot-long are the best because they get tough and stringy the older they grow. Milder than garlic bulbs, scapes can be sauteed, pickled, roasted and pureed into pestos. I like to make Sicilian-style salmoriglio, salsa verde or garlic ricotta. Scapes are perfect for pork, chicken or anchovy themed pizzas.

Ramps

Ramps are the first things to pop up in spring. Try to avoid buying from disreputable dealers who send unsavory people out to clean out the whole forest of ramps. I never use the bulbs unless thinning out patches to grow more. Using the tops either sauteed or just raw before the pizza bake makes for a sublime taste and silky chew. Great with artichokes, asparagus, speck, anchovy, goat cheese, Gruyere, Bel Paese, Ricotta, Parmigiano, potatoes, morels, lentils and ham.

Asparagus

This comes in middle-spring and can be thin or fat depending upon the weather. Most store-bought asparagus is old and sold by the pound with a woody end and even mushy tops. Snap the bottom to find the perfect tender spot. Roasted or sauteed asparagus is wonderful and even raw (if local) on a pizzas or in calzones and makes traditional barriers on pizza like the famous “Quattro Stagione.” The perfect asparagus pairing is with whole grain mustard, pistachio, ricotta, parmigiano, bacon, anchovy, lemon, orange, pestos and in risotto.

Strawberry

This is the great finale of spring, coming at the tail end of this season. Local strawberries, unlike the hollow, hurried and sprayed junk found at the stores, are smaller and sweeter. Perfect for the agro dolce or sweet and sour pizzas like gorgonzola, strawberry and hazelnut pizzas. During the glut of strawberries, I turn to making sweet, pickled strawberries with just a touch of vinegar. These red wonders really shine with rhubarb, olive oil, mascarpone, almonds, spicy capicola, lemon, basil, mango, balsamic, mint and orange.

Morel Mushrooms

These are the spring king of mushrooms. They pop up, (or not) almost every year in the same locations. Morels are especially rare because they are hard, almost impossible to grow because of their symbiosis with forest trees. If you are lucky enough to find these hollow, triangular shaped wonders, you can cut them in half vertically or stuff with chicken mousse, asparagus, garlic, ramps and bacon. I recommend putting the morels on pizza halfway through the bake, so they don’t disintegrate. Fontina, Parmigiano and chevre are great morel cheeses. Lemon, olive oil, black pepper, caraway, fava beans, serrano ham, shallots and country ham are perfect pairings for morels.

Other spring foods that are abundant either in the forest or at farmers markets are Watercress, Wild Violet, Chickweed, Lambs Quarters, Fiddlehead fern, Turnips and Radishes.

John Gutekanst owns Avalanche Pizza in Athens, Ohio.

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Outsourcing Desserts

The question of when a restaurant should outsource desserts comes up frequently among owners and operators. While some pizza shops may be scratch-only kitchens or able to handle a full menu load, the reality for many others is that outsourcing some items makes sense for their operations. Some even find a balance in using a combination of in-house and outsourced desserts.

Jessica Hellaine, co-owner and operator of Black Dog Pizzeria in Dublin, Ohio says, “Outsourcing our desserts allows us to focus more on our main dish—our pizzas. It is less work for us that can be used elsewhere, and also helps us to save on space, time and money.  We’re just a takeout/delivery pizzeria and so our resources are limited. And working with local bakers allows us unique marketing opportunities.”

Outsourcing desserts comes down to time, labor and space — elements that many operations find sorely lacking into today’s restaurants. It’s important to always run the numbers. If you are considering outsourcing or the reverse and you want to take desserts in house, it is vital to establish your true costs and your pricing and profit margin goals with each dessert item.

If you are an operation that is deciding whether to incorporate dessert into the menu at all, many operators find it is worth it. Datassentials released its report that 60 percent of operators say that the desserts they offer help to drive profit. That survey also found the best-selling desserts were easy to prep and can be eaten on the go.

If you were at Pizza Expo in Las Vegas, you may have noticed, and even tasted, dozens upon dozens of desserts offered by vendors, including gelato, cannoli, cheesecake, cakes, brownies, cookies and more. You may have also tried vegan and allergy-sensitive specific treats to nut, dairy and gluten allergies. With stringent guidelines for allergy-related foods, outsourcing especially these types of desserts can help you limit cross contamination that can occur in restaurant kitchen environments.

Some desserts are prone to outsourcing — like gelato and ice cream. But, the fact is almost any dessert you can dream up is probably already available through outsourcing. There are many options when outsourcing desserts. You need to evaluate which will work better for your business and more importantly which will sell well with customers. Here are sources where you can find desserts:

• Mainline Distributors. Some advantages to using your established distributor is that you already have a working relationship and delivery processes in place. They also typically have a large catalog of sweet treat options.
• Wholesale Bakeries. Wholesale bakeries have strong distribution network and can accommodate high-volume bulk production.
• Local Retail Bakeries. Since retail bakeries have a consumer direct model, name recognition can be high with diners.

A note on wholesale bakeries and retail bakeries: There are several bakeries that operate in both capacities.

What are you looking for in your desserts?

Knowing the answer to this question will help you find out which direction you want to go with sourcing your desserts. When Hellaine is looking for a dessert, she’s says she is seeking, “reliability and unique ‘cool’ desserts that taste good and travel well. We wanted to offer baked goods that are more interesting than just the standard baked cookies and brownies at a lot of the shops nearby. It’s also important for us to keep whatever food we sell as scratch-made as possible, and to work locally.”

Tasting and testing outsource desserts is just as important as when you research and develop in-house items. Run blind tastings with employees, customers and friends and family. Gather an honest assessment before you add it to the menu. This is no time to order and “hope it sells.”

Going with a Local Bakery

If you already have working relationships with local businesses in your community, buying desserts from a local bakery may be a great option for you to continue supporting fellow local companies. Hellaine uses two locally owned bakers/bakeries to supply desserts — Angie’s Rainbow Cookies and Paisley’s Pie.

“We have worked with Paisley’s Pies for about six years and Angie’s Rainbow Cookies for a little over a year,” she says. “Paisleys Pies we found at a local market and asked if she could make pies to sell in our shop—specifically pies unique and only available to our pizzeria. Angie’s Rainbow Cookies came to us asking if we would be interested in selling her cookies through our shop. She had previously been selling Italian rainbow cookies through her website and the local Farmer’s Market circuit.”

You may need to seek out those relationships. This is where social media, review sites and local news sources come in handy. You can find out who is already making the best desserts in town to see if what they offer would fit your business concept.

Working with local bakeries can also allow for flexibility and specialty products. “We put an order in at the beginning of the week with our providers for how many items we need and what type, and they bring them out a few days later,” Hellaine says. “They also make us monthly ‘specialty’ items that can only be purchased at our shop for that month—usually something holiday or seasonal themed—that we sell alongside their regular fare.”

Partnerships with a local bakery are great for cross promotion. “We co-market with Angie’s Rainbow Cookies,” Hellaine says. “She has an amazing social media presence and by collaborating on stories, feeds, and posts, we have access to each other’s customers. She’s brought a lot of her fans to us and our shop, and we’ve introduced a lot of people to just cookies. It’s a win-win and I think customers really appreciate seeing two local business owners working together and being front and center for their products.“

DENISE GREER is Executive Editor of Pizza Today.

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Getting customers to order dessert after a filling pizza can be challenging

People might not always save room for dessert, but it’s possible to get them to order one anyway. Pizzeria owners say certain marketing cues can boost dessert sales, even after the customer eats some delicious, filling pizza. It helps to have attractive visuals, and to make the ordering process easy.

For some, it’s a wonder that people even want dessert. “Sometimes we sit and we laugh at our menu,” says Steven Dilley, owner of Bufalina, Bufalina Due, and Palm Pizza in Austin, Texas. “We pull fresh mozzarella and fresh bread, and people order that and then pizza, which is essentially more of that, and we hope they order dessert.”

Dilley says his approach is to have a signature item, which is Vanilla Ice Cream with Sherry. That dessert evolved from Bufalina’s investment in an ice cream machine, the restaurant’s decision to use expensive real vanilla, and a wine vendor’s visit one day after a sales call at another eatery. “He ordered ice cream and poured sherry on it that he had brought,” Dilley says. “We all tried it, and it’s been on the menu ever since.”

Also on the menu is Olive Oil Cake. The cake was one of the original desserts when Bufalina opened in 2013. The restaurant took the cake off the menu in 2016, then reintroduced a new version when the chef produced a different iteration. The cake is not only delicious on its own, Dilley says, but serves as a canvas for seasonal fruits such as summer berries and peaches or autumn apples. The changes are often inspired by produce available from a local farm, and the eatery announces the various offerings on social media.

Just as the seasonal fruits change, so does the availability of the cake itself. Bufalina takes the cake off the menu occasionally, and then brings it back, letting people know through Instagram that the popular dessert has returned.

Visual cues

Social media can play a role in generating excitement about desserts. “They are included in our social media presence,” says Samantha Monterosso, brand manager for Dough Counter in Denver. “Obviously people love to see pizza on your social page, and they want to see extras too.”

While high-quality food photos can help increase online orders of desserts, at the restaurant it helps to have an appetizing display. “Dessert is an order with your eyes,” Monterosso says. “Remember when you went out for a nicer dinner in the 80s or 90s and they brought out the dessert tray? You were getting excited for cheesecake before your appetizer got to your table.”

Dough Counter, from the family that owns the two-location Marco’s Coal-Fired in Denver, opened in September 2023. The cake slice display case is one of the first things customers see when they enter the space. The case shows slices of Bumpy Cake, an iconic Michigan layer cake that features a fudge frosting poured over ribbons of vanilla buttercream, creating bumps. There are also Celebration Cake Slices, and for a limited time, Triple Chocolate Mousse slices.

The appearance of buttercream, sprinkles, and chocolate evoke nostalgia, a big driver of dessert sales. While Dough Counter occasionally offers decorated cakes such as for Halloween, the pizzeria typically sticks with the three different layer cakes. That simplifies operations, and helps the eatery establish its brand. “We’re not going to do the honey lavender lemon zest,” Monterosso says. “Others have French bakery in their lane. We are Bumpy Cake lane, Celebration Cake lane.”

Another driver of post-pizza dessert sales, perhaps counterintuitively, is that the slices are oversized. “For pizzerias, something sharable is nice,” Monterosso says. “We market it as to share, or have some tomorrow, that sort of thing.” Dessert sales are higher during weekends when customers are in treat mode.

Online ordering

About 65 to 70 percent of the pizzeria’s orders are takeout or delivery, so it’s important to have the right packaging for the large cake slices. “We have many guests whose only interaction with Dough Counter is online and they never come in,” Monterosso says. “Little things like giving them the right size container matter.”

Customers tend to order dessert more often when they order online, says Antonio Gambino, co-founder of Tono Pizzeria + Cheesesteaks, with six locations in Minnesota. “Specifically the cookies, they can just click and boom, it’s in their bag,” he says. “They have more time to look at it.”

When people order at the counter, they might feel rushed by the prospect of other customers waiting to order, so they skip dessert. That might change, as Tono Pizzeria + Cheesesteaks recently installed two ordering kiosks at one of the stores. Not only is it easier to order by tapping on a screen, but the system is set up to ask the customer if they want to add cookies or ice cream to the order. Although the location still has an area to order at the counter from a human, the technology relieves the staff from having to do a verbal upsell, and frees them up to perform other tasks.

Other selling points

Tono Pizzeria + Cheesesteaks offers two desserts, cookies and ice cream. Both are sourced from local vendors, a detail that helps sales. “People love to support local businesses,” Gambino says. “We don’t brand it as our cookie or ice cream. We brand it as theirs.” The cookies are from Sweet Troo Vi, a vegan bakery that is based in the Twin Cities and sources ingredients locally. The ice cream is from Minnesota Dairy Lab, and is available in flavors such as Heath Bar, Cookies & Cream and Vanilla.

The cookies are also on display at the stores, which helps boost impulse sales. People grab a cookie and add it to their purchases as they stand at the counter, and eat it after their meal or later in the day, as a snack at the office or at home. Because of their portability, cookies outsell ice cream, but both are popular among families. “If they have kids, they say, ‘All right, you ate your dinner, you can have a cookie and/or ice cream,” Gambino says.

NORA CALEY is a freelance writer who covers small business, finance and lifestyle topics.

The post Marketing Desserts appeared first on Pizza Today.

Tony Cerimele wins World Champion Pizza Maker of the Year at Pizza Expo’s International Pizza Challenge

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas. After capturing the first-place finish in the Pan Division, Tony went on to win the Finals to be named World Champion Pizza Maker of the Year.

Cerimele was among the Top 5 competitors of 50 in the Pan Division to advance from the preliminaries on Tuesday, March 19. He continued to take the Pan Division Title in the Pan Finals on Thursday, March 21. Styles that fall into this category include, but are not limited to Roman, Chicago, Detroit, Grandma, Ohio Valley, Old Forge and Sicilian.

Winners of each division’s final — Cheese Slice, Traditional, Non-Traditional, Pan and Neapolitan — advanced to the Pizza Maker of the Year competition on Thursday.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

 A Quick Q&A with Pizza Maker of the Year Tony Cerimele

We reached out Tony Cerimele to get first impressions after winning the World Champion Pizza Maker of the Year at International Pizza Challenge at last week’s Pizza Expo. Find out about the his competition experience and his winning pizzas. Read this quick Q&A with Tony Cerimele:

What does it mean for you to receive recognition as the Pizza Maker of the Year?

I think the biggest thing for me is that fact that I accomplished something I set out to do a long time ago.  I first started competing in 2017.  Since the beginning it has been a rollercoaster.  Looking at it now I am most happy to bring these awards back to my hometown of Nesquehoning, PA, and all of Northeastern Pennsylvania.  We have some incredible pizza in our area and I am just happy to be a part of the community.  I think the most import thing for me after winning is the fact that my daughters witnessed firsthand that hard work and determination really do pay off in the end.  They saw all the reps, all the trials and tribulations with this pizza, and to get this outcome was the greatest example I could give them to keep pushing forward to achieve what you dream off.

Tell us about your winning pizzas. What made your pizzas stand out?

Photo courtesy of Tony Cerimele

Both of my pizzas were made on the same Sicilian crust.  I formulated the dough to be light and airy through the 3-day process it takes.  The pizza that won the pan division was an upside-down Sicilian pie with whole milk mozzarella and sauce on top.  The sauce was simply crushed tomatoes with salt, pepper, and basil.  Post bake I finished it with a whipped ricotta, basil and Grana Padano.  What put this pizza over the top in my opinion was the pepperoni jam made by Lee Hunzinger. It is amazing.

The second pizza was stressful to say the least.  Using the same dough and only the ingredients provided, I paused in my mind for a minute and prayed to my father to put an idea in my head.  I literally focused on the red onions and bell peppers, once I saw the sausage in the fridge it hit me, make a crumbled sausage and pepper pizza.  So, I prepared the toppings like I would if I was going to be eating a sausage and pepper sub, then constructed the pizza in layers.  Finishing it with EVOO, basil, ricotta, and torn fresh mozzarella.

What was the competition like this year?

The competition was awesome.  So many people from around the world, it was incredible.  There was so much energy in that area it was palpable the entire Expo.  I also thought it was great having the finals round for each division.  Mike LaMarca, Jeremy Galvin, and their entire team do such an amazing job organizing

The post World Champion Pizza Maker of the Year 2024 is Tony Cerimele, New Columbus Pizza Co. appeared first on Pizza Today.

Winners in World Pizza Games five divisions – Freestyle Acrobatic Dough Tossing, Fastest Dough, Largest Dough Stretch, Fastest Pizza Box Folding, & Pizza Triathlon

Preliminary results are in for the World Pizza Games. We will update this feature with photos, pizzerias and locations soon. Beginning with the Individual Event Trials on Tuesday and ending with the Finals on Wednesday evening at the Block Party, the World Pizza Games competition brings energy and excitement to the Pizza Expo show floor. The best pizzaiolo is crowned in each division of the five divisions – Freestyle Acrobatic Dough Tossing, Fastest Dough, Largest Dough Stretch, Fastest Pizza Box Folding, & Pizza Triathlon! Top 3 Finals winners in each division medal. First-place finishers receive $1,000.

Freestyle Acrobatic Dough Tossing

Acrobatics Finals

1. Pablo Gil — Pizza Man Dan’s  410.9
2. Matt Hickey — Caliente Pizza & Draft House. 405.5
3. Kazunori Takeishi — Hokkaido Pizza Giocoso. 379.8

Acrobatics Masters

1. Takumi Tachikawa — Hokkaido Pizza Giocoso. 420.3
2. McKenna Carney — The Nona Slice House. 415.6
3. Jamie Culliton — The Nona Slice House.  413.9

Fastest Dough

1. Brittany Saxton — Six Hundred Downtown  00:30.087
2. David Whisker — B.C. Pizza  00:37.094
3. Tara Hattan — Zasas Pizza & Wings 00:38.096

Largest Dough Stretch

1. Matt Hickey — Caliente Pizza & Draft House  Width: 100.4 / Length 88.4 / Average 94.4
2. Saverio Labate — L&T S.A.S. Di Labate Saverio & Co.  Width: 98 / Length 85 / Average 91.8
3. Josh Owens — Mad Mushroom Pizza  Width: 86.9 / Length 84.5 / Average 85.7

Fastest Pizza Box Folding

1. David Whisker — B.C. Pizza  00:18.094
2. Josh Owens — Mad Mushroom Pizza  00:21.097
3. Johnny Villagomez — Hobo Co. Pizza 00:22.088

Pizza Triathlon

1. Tara Hattan — Zasas Pizza & Wings  00:52.041
2. Perry Bogacz — Caliente Pizza & Draft House 00:53.022
3. Josh Owens — Mad Mushroom Pizza 00:53.097

The post World Pizza Games 2024 Results are in! appeared first on Pizza Today.

Results from the International Pizza Challenge 2024

We are bringing you results as we receive them from the International Pizza Challenge at Pizza Expo 2024. This year, we have 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & World’s Best Cheese Slice, which will be represented in the pizza bake-off that will showcase the world’s best pizza makers. Each competitor will have the opportunity to bake their signature pizza on the spot at Pizza Expo, which will then be presented to a renowned panel of accredited chefs. The bake-offs will take place Tuesday through Thursday in the International Pizza Challenge contest area. The winners of each division will face off against each other in a mystery-ingredient bake-off to determine who will be named the 2024 Pizza Maker of the Year.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

Each day, we are posting results as they come in. Check back as the results are announced.

Tony Cerimele wins World Champion Pizza Maker of the Year at Pizza Expo’s International Pizza Challenge

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas. After capturing the first-place finish in the Pan Division, Tony went on to win the Finals to be named World Champion Pizza Maker of the Year.

Read a Q&A with Tony on his competition experience and his winning pizzas.

Champions have been crowned in International Pizza Challenge

Stay tuned for all the official International Pizza Challenge final details. Please be patient as we travel back to our homes. For now. let’s highlight the division winners. Congratulations to the following champions in the International Pizza Challenge:

• Traditional
  Sergio Balderas, Truly Pizza, Dana Point, California
• Non-Traditional
  Alex White, Yukon Pizza, Las Vegas, Nevada
• Neapolitan
  Vincent Santoro, Song e Napule, New York, New York
• Pan
  Tony Cerimele, New Columbus Pizza Co., Nesquehoning, Pennsylvania
• World’s Best Cheese Slice
  Tan Tuong (Andy) Huynh, Cowabunga+, Hamilton, Ontario, Canada
• Best of the Best (Publicly Judged)
  Joe Carlucci, Valentino’s Pizzeria & Wine Bar, Madison,  Alabama
• Pizza Maker of the Year (Publicly Judged)
  Tony Cerimele, New Columbus Pizza Co., Nesquehoning, Pennsylvania

Final scoresheets are in!.

International Pizza Challenge Wednesday Results

International Pizza Challenge breaks the record for the number of competitors. Wednesday alone saw 260+ competitors presenting their best pie in:

• Non-Traditional
• Neapolitan,
• Ooni Traditional & Pan
• Daiya Vegan Divisions

Preliminary Results on the Top 5 competitors for Non-Traditional and Napoletana will advance to Thursdays finals.

Ooni Traditional Division Preliminary Results

Congratulations to everyone in the Ooni Traditional Division. Here are the Top 3:

1. Ryan Thompson
2. Jeff Taylor
3. Matt Hickey

Here are the full scoresheets:

Ooni Pan Division Preliminary Results

Congratulations to everyone in the Ooni Pan Division. Here are the Top 3:

1. Eidref Laxal
2. Ryan Ososky
3. Srdian Jelcic

Here are the full scoresheets:

Daiya Vegan Division Preliminary Results

Congratulations to everyone in the Daiya Vegan Division. Here are the Top 3:

1. Leonardo Zoppetti
2. Ali Afshar
3. Soyeon Chewning

Here are the full scoresheets:

Non-Traditional Division Preliminary Results

Top 5 Competitors in the Non-Traditional Division will advance to the Thursday Finals. They are:

1. Michael Vakneen
2. Alex White
3. Deserai Satullo
4. Andrew Scudera
5. Mckenzie Sanvido

Regional Winners for the Non-Traditional Division are in!

In addition to the Top 5, the Non-Traditional Division also recognizes regional winners. Congrats to the following competitors who placed in their region:

Southwest

1. Michael Vakneen
2. Alex White
3. Mckenzie Sanvido

Northwest

1. Anthony Gilbert
2. Sean Dempsey
3. Niles Peacock

Midwest

1. Deserai Satullo
2. Paul Cataldo
3. Brian Hall

Southeast

1. Camryn Suggs
2. Alejandro Burgaleta
3. Joey Streeter

Northeast

1. Andrew Scudera
2. Tracy Dykeman
3. Eric Von Hansen

International

1. Heitor Benatti
2. Bruce Madadi
3. Aleksandar Aleksic

Take a look at the full Non-Traditional Scoresheet:

Pizza Napoletana Division Preliminary Results

Top 5 Competitors in the Pizza Napoletana Division will advance to the Thursday Finals. They are:

1. Luca De Marinis
2. Vincenzo Capuano
3. James Terwilliger
4. Cesare Di lorio
5. Vincenzo Santoro

Here are the Pizza Napoletana Division full scoresheet:

International Pizza Challenge Tuesday Results

International Pizza Challenge breaks the record for the number of competitors. Tuesday alone saw 209 competitors presenting their best pie in:

• World’s Best Cheese Slice
• Pan
• Traditional
• CMAB Professional Division Preliminaries

Top 5 competitors will advance to Thursday’s Division Finals.

A note to competitors: These are preliminary results. When we share the full IPC Winners, we will include pizzerias, locations and links to the pizzeria.

Traditional Division Regional Winners are in!

In addition to the Top 5, the Traditional Division also recognizes regional winners. Congrats to the following competitors who placed in their region:

Southwest

1. Sergio Balderas
2. Matt Hutchinson
3. Alastair Hannmann

Northwest

1. Bill Crawford
2. Josh Hillman
3. Drew Balstad

Midwest

1. Carmela Cataldo
2. Ali Afshar
3. Nino Del Greco

Southeast

1. Andy Brown
2. Dustin Finnegan
3. Teo Tomasi

Northeast

1. Anthony Berghela
2. Michael Testa
3. Perry Bogacz

International

1. Gianluca Piersanti
2. Alessio Cataldo
3. Fiodar Huminski

Following are the Top 5 Competitors Tuesday’s Divisions who will advance to the Thursday Finals:

CMAB Pro Division Preliminary Results

Top 5 Competitors in the Pan Division will advance to the Thursday Finals. They are:

1. Chef Apisit Jitprasong
2. Chef Shi (Kevin) Zhao
3. Paramet Saisutth
4. Chef Sakamoto
5. Chef Nguyen Thi Huyen Trang

Here’s the full CMAB Pro Preliminary Division scoresheet:

Pan Division Preliminary Results

Top 5 Competitors in the Pan Division will advance to the Thursday Finals. They are:

1. Charlie Webb
2. Jeff Miner
3. Tony Cerimele
4. Craig Capano
5. Rov Bass

Here’s the full Pan Division scoresheet:

World’s Best Cheese Slice Division Preliminary Results

Top 5 Competitors in the World’s Best Cheese Slice Division will advance to the Thursday Finals. They are:

1. Rico Lunardi
2. Anthony DeSousa
3. Vicky Ixcot
4. Andy Huynh
5. Lorenzo Hernandez

Here’s the full World’s Best Cheese Slice scoresheet:

Traditional Division Preliminary Results

Top 5 Competitors in the Traditional Division will advance to the Thursday Finals. They are:

1. Sergio Balderas
2. Anthony Berghela
3. Gianluca Piersanti
4. Alessio Cataldo
5. Matt Hutchinson

Here’s the full scoresheet: (Regional winners for the Traditional Divisions will be announced Wednesday morning.)

The post International Pizza Challenge 2024 — Daily Results appeared first on Pizza Today.

The Pizza Expo 2024 Mobile App is your guide to the hottest event in pizza

The Official Pizza Expo show mobile app is available for download now. Simply go to the app page and click to download from App Store or Google Play. Search “Pizza Expo” and go to the show app.

Take time now to browse and use some of Pizza Expo app’s exciting features:

• Search for Exhibitors, tag your favorites and map booth location.
• Use the Floor Plan to locate your favorite booths on the show floor.
• Get a complete schedule of Pizza Expo events.
• Explore the Education Program, tag your favorites.
• Access updates, notifications, and show highlights from show management.
• Enter to win exclusive giveaways.

Download the Pizza Expo 2024 App now!

Click Matchmaking on the App

Pizza Expo MATCH is a specialist networking tool that will help you find & book meetings with business connections at International Pizza Expo. International Pizza Expo will bring together 400+ suppliers and 10,000+ attendees for 3 days in Las Vegas, NV. Connecting with everyone in this short timeframe is nearly impossible, so we’re offering you the chance to begin connecting NOW! With our new matchmaking platform, attendees and suppliers alike will be able to search for each other, send direct messages, and schedule meetings.

Go to Pizza Expo MATCH now!

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

The post Get the Pizza Expo 2024 Mobile App Now appeared first on Pizza Today.

A Q&A with Blair Pietrini, Pietrini Pizza Napoletana, Los Alamitos, California

Concept:

Our concept is an elevated casual dining experience. We welcome all kinds of visitors and types of gatherings. We are the perfect spot for a weekly date night or for a night out with the family! We’ve become a hotspot for tourists and we love meeting new people and getting to hear their stories. Our restaurant is an extension of our family, and our love for bringing people together. We are dedicated to our community and to building and cultivating relationships within it.

Pizza & Dough:

At this point in time we offer two styles of pizza using a variety of Caputo flours. We make New York style pies that are baked in a deck oven, and Neapolitan style pies that are cooked in our custom made wood-fired oven that my husband had imported from Naples, Italy. Our dough is always evolving as we continue to learn and grow day by day. Right now we are using direct fermentation for our Neapolitan dough and cold proofing for about 48 hours. We are using a high protein flour and a  pre-ferment for our New York dough and cold proofing for at least
48 hours as well.

Reopening after your husband Gene’s passing, what is important as you continue to grow Pietrini?

After my husband Gene’s passing, the most important thing for me in reopening the restaurant  was  simply to  honor him by carrying on his legacy through endeavoring to  keep his “pizza dream” alive. He was so intensely passionate about making pizza, gathering people together to enjoy it, and doing everything possible to ensure that everyone felt incredibly welcome and satisfied during their visit. Continuing forward, we are dedicated to providing exceptional food using the finest ingredients, along with a huge helping of hospitality and kindness. Staying true to our family’s core values is extremely important to us.

How are you able to sustain the balance for your family and the business?

After experiencing such a devastating loss, we made the decision to limit our hours of operation to just five days a week and evenings only. I realize this flies in the face of conventional restaurant wisdom, but for us, family comes first and this is what we felt we needed to do in order for it to be sustainable for us during this time. When we are able to have sufficient staffing that is successfully cross trained, we will consider expanding our hours, but until then, this is the choice we are making to help maintain a healthier work/life balance for ourselves. I have heard too many stories of people whose restaurants ended up owning them rather than them owning their restaurant. After everything we have been through, that just isn’t a sacrifice I am willing to make.

Even before opening Pietrini you have been a strong community advocate. What has been the most fulfilling way you have given back to your community at Pietrini?

It has been an incredible blessing to be able to work in the same community that I grew up in. I have had the privilege of running a non profit organization that included a food pantry along with an emergency assistance program in our city for over 25 years. Upon my husband’s unexpected passing  ( just 10 months after opening PPN), it became clear that I needed to shift my focus and give our new restaurant my undivided attention. I later came to the realization that there were still ways in which we could continue to help people through the restaurant itself. There have been several ways whereby we have been able to give back to our community thus far, such as hosting chamber of commerce meetings, local police events and participating in various community campaigns and sponsoring local education programs and sports teams. We were able to host a Toy Drive that benefitted children in need along with sending over $2K (which we raised through our “Lifting up Lahaina” – Aloha pizza sales campaign ) to the Maui Food Bank to assist them in feeding people displaced by the Maui Wildfires.  Undoubtedly, however, I feel that the most fulfilling way we have been able to give back to our community has been to provide employment opportunities for those in need of a second chance, and those who simply need someone to believe in them.

What’s next for Pietrini? 

As for the future, our focus is on sustaining the growth we are currently experiencing, through expanding both our staff and our menu. We are looking to include some pasta dishes and other menu items to offset the volume of Neapolitan pizzas on any given night. Adding an additional oven and reworking our kitchen work space is also a must moving forward. A thriving business is a wonderful thing, but at Pietrini Pizza Napoletana,  it is extremely important to do so with a “family first” mindset, which will allow us (and our team members) to have a life outside of the restaurant.

The post Conversation with Blair Pietrini, Pietrini Pizza Napoletana, Los Alamitos, California appeared first on Pizza Today.

Artificial intelligence restaurant applications

Artificial intelligence (AI) felt like something straight out of a science fiction novel just a few short years ago. Today, AI is a part of daily business conversations. Some businesses are using AI-powered technology without even realizing it through their third-party service providers.

AI has become big business. The global market was worth $196.36 billion in 2023, according to Grandview Research. North America’s share of the market was 36.8 percent 2023.

As we convene at the Las Vegas Convention Center and walk the show floor at Pizza Expo on March 19-21, you will see AI having a larger presence. You’ll explore new exhibitors completely dedicated to AI. You will also find artificial intelligence being integrated into familiar exhibiting companies. Get curious. Ask about their AI technologies. Ask for demonstrations to better understand it. Pizza Expo gives you an opportunity to get up close with this emerging tech.

Thanks to artificial intelligence-powered applications, people are seeing that AI is more than robots that can make food or be a food runner in front of the house. AI has a broad spectrum of applications that restaurant operators can take full advantage of. The technology can be especially intriguing as operators look for efficiency and labor cost savings. There are three over-arching areas where AI is helping restaurants that you may want to consider. They are:

• Data Crunching. From scheduling, inventory and equipment maintenance to marketing and sales, AI is accessing and tracking data in real time, analyzing it and reporting its findings almost immediately. Some of these tasks would take an operator several minutes, hours or even days to report.
• Taking Orders. AI has been a game changer in voice and text ordering. Voice channels have made it easier for customers to order anywhere. ChatBots are taking the labor strain away from the ordering process. AI is also being integrated into Voice Over Internet Protocol (VoIP).
• Creating Content. In this new world, you can ask an AI system to create written content for you. It’s important to give the AI the right prompt to solicit accurate content and even more important to analyze the content for brand fit, edit and tailor that content for your intended use. Graphics and photography are also being generated by AI. It’s vital to analyze the images closely for abnormalities and inconsistencies. There is also much debate currently around copyright of AI-generated content.

Working with AI ChatBots

Let’s talk specifically about using AI ChatBots like OpenAI’s ChatGPT and GPT4 and Google’s Bard (now Gemini). We are hearing a lot about these interfaces in the news and on social these days. Much like when search engines came onto the scene in the 1990s, you need to understand when and how to use AI systems.   

There are several applicable ways AI systems can assist a pizzeria operation. We’ve seen instances where the ChatBot helped an operator come up with interview questions based on a specific job description. In another instance, the interface helped an operator work through brainstorming a new initiative. Other successful prompts and responses have been around providing better SEO keywords and descriptions for pizzeria websites and review site descriptions.

The key to on-point responses lie in the prompts you provide. A few tips for better prompts are: be specific about what you are looking for and the kind of response you expect; offer examples and context, reframe your question and ask again. Sometime language and phrasing can interfere with getting the response you are looking for.

Let’s use an AI ChatBot to talk about artificial intelligence, going straight to the source in an interview of sorts.

My first question for ChatGPT was, “How can AI help me at my restaurant?”

ChatGPT provided several benefits (some you would expect, while others you may be surprised by). I selected a half dozen interesting benefits of the several results provided.

ChatGPT’s response:

• Personalized Recommendations: AI can analyze customer data to provide personalized menu recommendations based on individual preferences, dietary restrictions, or past orders.
• Table Management: AI-powered systems can help optimize table turnover and manage reservations efficiently. This ensures that the seating process is smoother and customers experience minimal wait times.
• AI-Powered Marketing: Use AI to analyze customer data and create targeted marketing campaigns. This could involve sending personalized promotions, discounts, or loyalty rewards to encourage repeat business.
• Facial Recognition for Loyalty Programs: Implement facial recognition technology for loyalty programs. This allows for a seamless check-in process and provides a personalized experience for regular customers.
• Predictive Maintenance for Equipment: AI can predict when kitchen equipment might need maintenance or replacement, helping prevent unexpected breakdowns and ensuring smooth kitchen operations.
• Menu Optimization: Analyze customer feedback and sales data to optimize your menu. AI can help identify popular dishes, highlight underperforming items, and suggest adjustments to maximize profitability.

AI Limitations in the Restaurant Space

While the ChatBot knows how AI can help restaurants, I was curious to know if the ChatBot could understand and relay the limitations of AI. It’s vital for any business owner who is looking at AI for assistance to understand its limitations. So I asked ChatGPT, “What limitations does AI have in helping my restaurant?”

Here are eight limitations from ChatGPT:

• Initial Cost and Implementation Time. Limitation: Implementing AI solutions may require an initial investment in software, hardware, and staff training. The setup process can also take time.
• Data Quality and Privacy Concerns. Limitation: AI relies on quality data for accurate predictions and analysis. Poor data quality can lead to unreliable insights. Additionally, concerns about customer data privacy need to be addressed to comply with regulations.
• Lack of Customization. Limitation: Some low-cost or free AI solutions may have limited customization options. Tailoring AI systems to specific restaurant needs may require more advanced and costly solutions.
• Dependence on Data Availability. Limitation: AI algorithms require sufficient historical data to make accurate predictions. New or small restaurants with limited data may not benefit as much from predictive analytics.
• Complexity and Technical Expertise. Limitation: Implementing and managing AI solutions may require technical expertise. Small restaurants without dedicated IT staff may find it challenging to handle complex AI systems.
• Integration Challenges. Limitation: Integrating AI solutions with existing restaurant systems can be challenging. Compatibility issues may arise, especially if the AI tools are from different vendors.
• AI Misinterpretation. Limitation: AI systems may misinterpret customer requests, leading to
  errors in orders or customer
  service. Fine-tuning AI algorithms is an ongoing process to minimize such occurrences.
• Ethical Considerations. Limitation: There are ethical considerations, such as bias in AI algorithms, that need to be addressed. Biased algorithms can lead to discriminatory outcomes, impacting customer satisfaction and reputation.

AI is an emerging technology and with any new tech, it will advance and newer, better models will launch. AI is a space as a small business owner you should keep an eye on.

DENISE GREER is Executive Editor of Pizza Today.

The post How can I use AI in my restaurant? appeared first on Pizza Today.

How to meet people to make the most of Pizza Expo

Networking is a key component of attending International Pizza Expo. Whether you are an industry veteran or a new operator, networking will be highlight of Pizza Expo.

Knowing how to network at trade shows doesn’t come easy to some people. That’s why I wanted to break down networking tips to help you meet people at Pizza Expo. Explore ways to network at the world’s largest pizza show. Here are 10 networking tips for Pizza Expo:

1. Start before you go. If there is an attendee, speaker or exhibitor you want to meet. Start a dialog now and set something up. We’ve made that process easy with a Matchmaking program. With our new matchmaking platform, attendees and suppliers alike will be able to search for each other, send direct messages, and schedule meetings. Go to Pizza Expo Match now. 
2. Don’t wait until you hit the show floor to start conversations. Pizza Expo attendees and exhibitors will be everywhere — on your plane, at the airport and in your hotels. Engage with people outside of the convention center.
3. Monday provides the perfect opportunity to talk one-on-one with other attendees and speakers before the rush of the show floor opening Tuesday. Make the most of that time.
4. Go to the New Operator/Early Arriving Attendees Reception on Monday and Beer and Bull Idea Exchange Tuesday. Everyone there is ready to meet and mingle.
5. Get to the Keynotes early and sit by someone you have never met before and start a conversation. It may just be the best contact you make at the show.
6. Same goes for seminars and demonstrations. Strike up conversations with those around you.
7. Want to meet a speaker? Do it! Speakers often stick around after their talks to answer questions.
8. The competition areas are an optimal place for conversation to discuss everyone’s favorite topic, pizza. There will be a crowd of people to interact with.
9. Yes, hang out with your team or pizza people you’ve missed but don’t forget to venture out on your own and meet new people.
10. Finally, come to the Pizza Today booth #1007 and meet us! There will also be plenty of pizzeria pros there to be on The Hot Slice Podcast. That should be you, too.

We hope these networking tips for Pizza Expo will help you make the most of your show experience. Have a great show. We’ll see you in Las Vegas.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

The post 10 Networking Tips for Pizza Expo appeared first on Pizza Today.

The 40th Anniversary PizzaExpo to commence later this month

Can you remember your first International Pizza Expo? Maybe this year will be your first show. At Pizza Today, we can remember our first Pizza Expo. Make sure you read about Editor In Chief Jeremy White’s first show in his Commentary. There is one common theme about first Pizza Expo experiences. Everyone is amazed by just how big and how much is happening at an event dedicated to pizza. Secondly, you feel like you have found your people. Call it home. Call it summer camp. Call it a homecoming. Pizza Expo holds a kindship like no other trade show.

Pizza Expo: The Beginning

Pizza Expo has grown into the industry’s largest event. The show had modest beginnings, founded by Gerry Durnell in Santa Claus, Indiana with Pizza Today Magazine and the National Association of Pizza Operators.

Keynote Addresses for the Ages

Over the years, we’ve heard from the pizza industry’s leading chefs and thought leaders like Ann Kim, Tony Gemignani, Chris Bianco, Mike Bausch, Donatella Arpaia and the list goes on and on. There were even times that our keynote speakers were commanders in other fields. Celebrity chef Robert Irvine gave the opening address in 2013.

Tommy Lasorda, manager of the Los Angeles Dodgers for 20 years, gave the opening keynote address in 1997. According to the Las Vegas Sun, Lasorda told the crowd, “You’ve got to work harder and be better prepared than your opponent,” Lasorda said. “You’ve got to love what you do and have pride in the organization you represent.”

This year’s keynote speakers are a testament to the success and leadership in the pizza industry.

Opening Keynote – Tuesday

John Arena, co-owner and co-founder of Metro Pizza, Las Vegas

John Arena

John Arena is a third-generation pizza chef that’s been pushing out pizza dough for more than 48 years, and is the co-owner and co-founder of Metro Pizza, a pizzeria in Las Vegas with 7 locations. They’ve won countless local and national awards and acclaim, including being named one of the Top 10 pizzerias in the U.S. by Penny Pollack and Jeff Ruby in their book “Everybody Loves Pizza, featured on “Entertainment Tonight” and “Live with Regis and Kathy Lee,” and listed as one of the 10 best pizzerias in America by USA Today. John Arena has been called the don of dough, the sultan of sauce, and the prince of pizza by the Las Vegas Review Journal, not to mention, he’s also a worldwide ambassador and elder statesman for the pizza industry. John coined the saying: “collaborators, not competitors.”

Day 2 Keynote — Wednesday

John & Jacque Farrell, Co-Founder of Farrelli’s Pizza in Tacoma, Washington

John & Jacque Farrell

After graduating from St. Martin’s College in Olympia WA in 1966, John Farrell worked with Saga Corporation throughout the country providing food services in colleges and universities. In 1979 he began his career in restaurants, owning several different concepts. In 1995 he started Farrelli’s Pizza with his daughter. Over the last 29 years, Farrelli’s opened 11 new locations. In 2008, the Farrells also created an Irish Pub that has been successful for the last 15 years. The company employs over 600 employees. John anticipates sales in 2024 in excess of 30 million dollars.

Jacque Farrell is the Co-Founder and CEO of Farrelli’s Pizza.  She has helped grow the company.  She is a graduate of the Washington State University’s Hospitality College as well as a graduate from the CEO program with Stanford. Jacque is also a member of the National Pizza Council, Washington State Hospitality Board member, Co-chair of Government affairs and has been in a Vistage CEO advisory program for over ten years.  Her passion stems from creating growth and opportunity for her people and the neighborhoods Farrelli’s serves.

Can’t Miss Happenings at Pizza Expo

For new Pizza Expo attendees and a reminder to show veterans, let’s draw your attention to some happenings that you won’t want to miss. Add these to your calendar. Circle them in your show guide. Do whatever it takes to get you there. In no particular order:

• Be methodical about how you approach your three days in the Exhibit Hall. We have a sold out show floor so it will be packed with products, services, tech and more for you to explore, taste, smell and demo.
• Don’t sleep on the Keynotes. Yes, it’s early in Las Vegas. This is an only opportunity to hear some the best in the business share their successes and challenges. You will take away something for your business.
• Take every opportunity to socialize with other fellow pizzeria operators. Go to Beer & Bull Tuesday and the Pizza Expo Block Party/World Pizza Games Acrobatic Dough-Tossing Finals Wednesday, as well as Monday’s New Operator/Early-Arriving Attendee Reception.
• Play to win! Don’t forget to pick up your game pieces for the $10,000 Megabucks Giveaway and New Exhibitor Treasure Hunt inside the entrance to the exhibit hall. You’ll need to be present on Thursday to win those prizes. We’re also bringing back Supremely Dressed so don your best pizza-related attire. Tag @pizzaexpo and use #SupremelyDressed24 with a selfie at the show. Must be present at the Block Party for your chance to win.
• Find menu inspiration and cheer on competitors at the International Pizza Challenge, International Sandwich Competition, CMAB’s California-Style Pizza Competition, Ooni Pizza Throwdown and the Daiya Plant-based Competition.
• Get to the Education Halls and Demonstration Stages. We’ve pulled together a full lineup of education sessions and demonstrations that run the gambit on pizza and menu trends and critical pizzeria issues. Not only are we hitting on important topics, but we’ve also enlisted the industry brightest thought leaders and chefs to lead the sessions and demos. Make sure to study the Show Guide and app to get sessions vital to your business on your calendar.

Exchange at Pizza Expo

Pizza Expo is always known for bringing something new to the table each year. In 2024, we’re launching the Exchange at Pizza Expo. This invite-only event takes place Sunday. The intimate event allows our ever-evolving industry a new way to connect decision makers with peers and suppliers in a structured and efficient environment where business gets done, actionable insights gained, and relationships forged. By being invitation-only, this event fosters knowledge-sharing, best practices, and forward-thinking dialogue amongst industry leaders. The Exchange features a keynote address, boardroom presentations, private one-on-one appointments and several networking and social opportunities. Want to see how to get one of these exclusive invites? Visit pizzaexpo.pizzatoday.com/exchange-at-pizza-expo/.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

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Pizza Today pulls together the hottest news coming out of the World’s Largest Pizza Show for pizzeria owners, operators and the pizza industry

To keep everyone up to date on all the news and conversation surrounding Pizza Expo 2024, Pizza Today has compiled this definitive hub for the topic. Pizza Expo 2024 has concluded as the biggest best show yet. We will continue to bring you coverage from the Las Vegas Convention Center during the pizza show with updates, pizza competition results and more.

Bookmark this page to stay connected with all the updates, happenings and competition results from Pizza Expo 2024. Thank you for an amazing show. See you at Pizza Expo 2025 on March 25-27, 2025.

Deborah St. Clair from Carota’s Pizza in Augusta, Ky. won a Hobart® Legacy+® HL662 pizza dough mixer at the International Pizza Expo. Photo Courtesy of Hobart

Deborah St. Clair, Carota’s Pizza in Augusta, Ky. wins a Hobart® Legacy+® HL662 pizza dough mixer at the International Pizza Expo

Hobart, the premium commercial food equipment manufacturer known for designing and building some of the most reliable, must-have equipment, has announced Deborah St. Clair from Carota’s Pizza in Augusta, Ky. as the winner of its annual custom-designed mixer giveaway. The giveaway was held at the International Pizza Expo in Las Vegas in March.

Go to the article.

Official International Pizza Challenge 2024 Best Pizza Winners are…

We have the official news pulled together in one post for all of the winners of the world’s best pizza in Pan, Non-Traditional, Traditional, Neapolitan, Cheese Slice and Partner Competitions at the International Pizza Challenge. Explore the pizzerias with this year’s winning pizza makers and links to learn more about them.

Go to the Official International Pizza Challenge 2024 Best Pizza Winners.

Tony Cerimele wins World Champion Pizza Maker of the Year at Pizza Expo’s International Pizza Challenge

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas. After capturing the first-place finish in the Pan Division, Tony went on to win the Finals to be named World Champion Pizza Maker of the Year.

Find out more details and read a Q&A with Tony Cerimele.

Pizza Expo/Pizza Today Team host PizzaCon launch event at Pizza Expo

On Wednesday, the Pizza Expo/Pizza Today team donned PizzaCon shirts to showcase our next big event PizzaCon, taking place on November 7, 2024 at The Fillmore in Philadelphia. Attendees posed in The Fillmore PizzaCon set at the Pizza Today booth and scanned a QR code around the venue to sign up to receive updates and be included to win 2 free tickets to Pizza Expo 2025. A ribbon cutting event also took place at the entrance to the exhibit hall.

PizzaCon will allow you to experience hands-on curated experiences and demonstrations with suppliers in the top product categories for pizzerias like dough, sauce, cheese, technology and equipment. This is an exclusive event that we expect to be sold out. Registration will open in June.

Why attend? PizzaCon will be a very different experience to Pizza Expo; it’s hands-on, curated, and experiential and will be in a fun new environment. It’s ideal for pizzeria buyers in the Northeast region.

Learn more about PizzaCon.

International Pizza Challenge Finals Scoreboards are now up!

See the scoresheets for the Finals in the Traditional, Non-Traditional, Neapolitan/STG, Pan, World’s Best Cheese Slice, Pizza Maker of the Year and Best of the Best.

Go to our International Pizza Challenge 2024 — Daily Results page.

International Italian Sandwich Competition Results are in!

Congratulations to Fabio Cassela on winning the International Italian Sandwich Competition. Second Place goes to Deserai Satulc. The Third Place winner is Greg Bird.

Here is the full scoresheet:

Learn more about the International Italian Sandwich Competition.

Champions have been crowned in International Pizza Challenge

Stay tuned for all the official International Pizza Challenge final details. Please be patient as we travel back to our homes. For now. let’s highlight the division winners. Congratulations to the following champions in the International Pizza Challenge:

• Traditional
  Sergio Balderas, Truly Pizza, Dana Point, California
• Non-Traditional
  Alex White, Yukon Pizza, Las Vegas, Nevada
• Neapolitan
  Vincent Santoro, Song e Napule, New York, New York
• Pan
  Tony Cerimele, New Columbus Pizza Co., Nesquehoning, Pennsylvania
• World’s Best Cheese Slice
  Tan Tuong (Andy) Huynh, Cowabunga+, Hamilton, Ontario, Canada
• Best of the Best (Publicly Judged)
  Joe Carlucci, Valentino’s Pizzeria & Wine Bar, Madison,  Alabama
• Pizza Maker of the Year (Publicly Judged)
  Tony Cerimele, New Columbus Pizza Co., Nesquehoning, Pennsylvania

Final scoresheets are up on the International Pizza Challenge 2024 — Daily Results page. .

World Pizza Games 2024 Results are in!

Preliminary results are in for the World Pizza Games. The best pizzaiolo has been  crowned in each division of the five divisions – Freestyle Acrobatic Dough Tossing, Fastest Dough, Largest Dough Stretch, Fastest Pizza Box Folding, & Pizza Triathlon! Top 3 Finals winners in each division medal. First-place finishers receive $1,000. See who took home top honors.

Go to the World Pizza Games results.

Ooni Traditional Division Preliminary Results

Congratulations to everyone in the Ooni Traditional Division. Here are the Top 3:

1. Ryan Thompson
2. Jeff Taylor
3. Matt Hickey

Here are the full scoresheets:

Ooni Pan Division Preliminary Results

Congratulations to everyone in the Ooni Pan Division. Here are the Top 3:

1. Eidref Laxal
2. Ryan Ososky
3. Srdian Jelcic

Here are the full scoresheets:

Daiya Vegan Division Preliminary Results

Congratulations to everyone in the Daiya Vegan Division. Here are the Top 3:

1. Leonardo Zoppetti
2. Ali Afshar
3. Soyeon Chewning

Here are the full scoresheets:

Non-Traditional Division Preliminary Results

Congrats to Top 5 Competitors in the Non-Traditional Division who will advance to the Thursday Finals. They are:

1. Michael Vakneen
2. Alex White
3. Deserai Satullo
4. Andrew Scudera
5. Mckenzie Sanvido

Go to the full scoresheets.

Pizza Napoletana Division Preliminary Results

Congratulations to the Top 5 Competitors in the Pizza Napoletana Division who will advance to the Thursday Finals. They are:

1. Luca De Marinis
2. Vincenzo Capuano
3. James Terwilliger
4. Cesare Di lorio
5. Vincenzo Santoro

See full scoresheets for the Pizza Napoletana Division.

Pizza Expo Day 2 Recap

The Energy Continues

Day 2 at Pizza Expo kicked off with a moving Keynote Address “Collaboration and Long-Term Sustainability” with John Farrell Co-Founder and Jacque Farrell, Co-Founder and CEO at Farrelli’s Pizza in Tacoma, Washington. Let’s listen in:

 

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Optimizing the pizza business for success was paramount today with education sessions like Systems for Strategic Growth, Creating Multiple Revenue Streams, Increasing Your Profit Margins and Retaining Employees in Today’s Market.

The show floor was filled with eager pizzeria operators looking products, equipment, services and tech and building relationship with venders in thee exhibit hall.

Demos and workshops on the show floor brought the education to the Exhibition Hall. Making Dough & Pizza with Tony Gemignani, Chicago Tavern with Tony Gemignani and Tony Troiano, Hands-on Dough Session with Laura Meyer.

We had a first at the Pizza Today booth. Michael Sullivan proposed to Gabby Arevalo in the Pizza Today booth at the show. The couple worked together had their first kiss at a Pizza & Pasta Northeast Expo in Atlantic City over a year ago. The couple work at Spaceship Pizza  in Ronkonkoma, New York.

 

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International Pizza Challenge saw a huge number of competitors, over 260, vying for best pie in the Non-Traditional, Neapolitan, Ooni Traditional & Pan, and Daiya Vegan Divisions. Preliminary Results on the Top 5 competitors who will advance to Thursdays finals coming soon this evening. Check here for those results.

World Pizza Games Finals are happening now! A live stream is available. 

Traditional Division Regional Winners are in!

In addition to the Top 5, the Traditional Division also recognizes regional winners. Congrats to the following competitors who placed in their region:

Southwest

1. Sergio Balderas
2. Matt Hutchinson
3. Alastair Hannmann

Northwest

1. Bill Crawford
2. Josh Hillman
3. Drew Balstad

Midwest

1. Carmela Cataldo
2. Ali Afshar
3. Nino Del Greco

Southeast

1. Andy Brown
2. Dustin Finnegan
3. Teo Tomasi

Northeast

1. Anthony Berghela
2. Michael Testa
3. Perry Bogacz

International

1. Gianluca Piersanti
2. Alessio Cataldo
3. Fiodar Huminski

Check out more Preliminary Results.

CMAB Pro Division Preliminary Results

Top 5 Competitors in the CMAB Pro Preliminary Division will advance to the Thursday Finals. They are:

1. Chef Apisit Jitprasong
2. Chef Shi (Kevin) Zhao
3. Paramet Saisutth
4. Chef Sakamoto
5. Chef Nguyen Thi Huyen Trang

See the full CMAB Pro Preliminary Division scoresheet.

Pan Division Preliminary Results

Congrats to the Top 5 Competitors in the Pan Division who will advance to the Thursday Finals. They are:

1. Charlie Webb
2. Jeff Miner
3. Tony Cerimele
4. Craig Capano
5. Rov Bass

See the full Pan scoresheet. 

World’s Best Cheese Slice Division Preliminary Results

Top 5 Competitors in the World’s Best Cheese Slice Division will advance to the Thursday Finals. They are:

1. Rico Lunardi
2. Anthony DeSousa
3. Vicky Ixcot
4. Andy Huynh
5. Lorenzo Hernandez

Check out the full World’s Best Cheese Slice Scoresheet.

Traditional Division Preliminary Results are in!

We have preliminary results for the Traditional Division at the International Pizza Challenge. Congratulations to the Top 5 Competitors in the Traditional Divisions who will advance to the Thursday Finals. They are:

1. Sergio Balderas
2. Anthony Berghela
3. Gianluca Piersanti
4. Alessio Cataldo
5. Matt Hutchinson

Check out the Traditional Scoresheet. 

Pizza Expo Day 1 Recap — The Excitement was Electric!

We kicked off our 40th Pizza Expo with inspiration, joy and tears as Keynote Speaker John Arena uplifted and moved a filled hall pizzeria operators and pizza pros. He received a beautiful standing ovation as he took the stage. Let’s listen in on a touch of his address.

 

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After the keynote address, pizzeria operators and professionals took to the seminar hall for education sessions devoted to making their businesses better. Pizza People packed sessions on Pizza Crust Bootcamp, Building a Great Relationship with Vendors, Negotiating Basics, Pizza By the Slice 101, A Pizzeria’s Guide to Social Media, A Look at Futuristic Pizzeria Tech and more.

The anticipation and crowd gathered as the doors to the 40th Anniversary Pizza Expo opened and attendees filed into a sold out exhibit hall. Some key insights we found at Day 1 on the show floor: innovation, creative and new ingredients and an infusion of high-tech solutions attainable to the small business operator. Crowds of attendees also packed the demonstration area and competition areas with the World Pizza Games and the International Pizza Challenge.

We finished the day with camaraderie and cheers at our annual Beer & Bull Idea Exchange to one huge Day 1 at Pizza Expo.

International Pizza Challenge Preliminary Results on the Top 5 competitors who will advance to Thursdays finals coming soon this evening. Check here for those results. Regional Traditional Winners will be announced first thing in the morning.

Education Jumpstarts Pizza Expo 2024

Sunday and Monday at International Pizza Expo is devoted to education. Sunday afternoon is focused on deep-dive paid workshops with topics such as The Million-dollar Pizzeria, Your Brand and Marketing Strategy, and What to do Before You Raise Prices. Workshops continue Monday morning with Mastering Profitability, Launching and Thriving with a Mobile Pizzeria, Using Processes to Propel Your Pizzeria to New Heights. Find out more about workshops.

Pizzeria Operators will flock to the education halls Monday (starting at 12:30 p.m.) as the early arriving attendees and new operator sessions run all afternoon.

• 12:30 pm  State of the Slice: A Look at Slice Shop Trends with Scott Wiener, Founder, Speaker, Scott’s Pizza Tours & Slice Out Hunger
• 1:30 pm  Building Your Business Through Partnerships with Mark Lacz, Managing Partner, TyMark Restaurant Group, Tyler Carlson, Managing Partner, TyMark Restaurant Group
• 1:45 pm  How to Sell Your Pizzeria for Top Dollar with Scott Sandler, Owner-Operator, Speaker, Pizza Via
• 2:45 pm  How I Baked My Way Into the Pizza Industry with Andrew Butler, Speaker
• 3:00 pm  Panel Discussion: Growing Pains with Tony Gemignani, Slice House by Tony Gemignani, Jeff Smokevitch, Co-Founder & Co-Owner, Blue Pan Pizza, Lars Smith, Chef/Co-Owner, State of Mind
• 4:00 pm  Developing & Living Your Vision with Mike Bausch, Owner, Speaker, Andolini’s Pizzeria
• 4:15 pm  Exit Strategies for Retirement with Scott Anthony, Owner-Operator, Speaker, Punxsy Pizza

Monday events end with a New Operator Happy Hour at 5 pm giving operators a chance to meet and mingle with fellow pizza pros.

For a schedule of education, download the Pizza Expo Mobile App or visit PizzaExpo.com.

Last Minute Tips to Prepare You for Pizza Expo

The Pizza Expo and Pizza Today team has put this trusty checklist together to help you make sure that you’re prepared for Pizza Expo and ready to make the most of your time at the show:

• Double check your travel details including Show Registration including Workshop or Competitions; Hotel; Flights and Other Reservations you’ve made in Las Vegas
• Check the Las Vegas weather. Make packing easy by knowing what to expect.
• Download the official #PizzaExpo app to connect with other attendees and suppliers, better plan your time at the show and get access to excusive giveaway opportunities. Get it here. 
• Create your must-see list of exhibitors and education sessions you don’t want to miss.
• Have a mission. What do you want to get out of the show? What business needs to transpire? What areas do you need to learn?
• Dress to impress – wear your finest pizza-themed attire and enter the Supremely Dressed competition for a chance to win $500!
• Bring an empty water vessel – Outside food and beverages are not allowed on the show floor, but you can bring and empty water bottle and fill it up at the available water stations to help quench your thirst!
• Wear comfortable shoes – the show floor spans over 120,000 square feet (that’s more than 2 football fields) so make sure you to bring your walking shoes! In fact, wear comfortable clothes and layers if needed. With all the food tasting on the show floor, elastic or comfort waistbands are a good option.
• Plan your travel – There will be no shuttle service to the venue this year, so make a plan to walk, drive, or rideshare.
• Bring your confirmation email with you to the registration desk to print your badge. Insider Tip: Skip the line on day one by picking up your badge early during registration hours. 

Find more tips to a successful show.

The Hot Slice Podcast to interview Pizza Pros at Pizza Expo

We’re bringing The Hot Slice Podcast back to Pizza Expo. Go to the Pizza Today/40th Anniversary Lounge Booth #1007 and let us know you want to be on the podcast. Share your story with us. Interviews will take 5-10 minutes.

Listen to The Hot Slice Podcast.

Don’t Forget to Pack your Best Pizza Outfit

Dressed to impress at Pizza Expo 2024 means donning your best pizza outfit! Enter for a chance to win the title “Most Supremely Dressed” and $500! Plan your most supreme pizza-themed outfit – pizza shoes, suits, hats, backpacks, nails, everything is fair game! At the show, show off your style by taking a photo at one of the Pizza Expo branded installations! Post your selfie to Instagram or Facebook, tag @PizzaExpo, and use hashtag #SupremelyDressed.

Learn more about Supremely Dressed at Pizza Expo. 

Networking Tips for Pizza Expo

Networking is a key component of attending International Pizza Expo. Whether you are an industry veteran or a new operator, networking will be highlight of Pizza Expo. Explore ways to network at the world’s largest pizza show. Here are a few networking tips for Pizza Expo:

• Don’t wait until you hit the show floor to start conversations. Pizza Expo attendees and exhibitors will be everywhere — on your plane, at the airport and in your hotels. Engage with people outside of the convention center.
• Monday provides the perfect opportunity to talk one-on-one with other attendees and speakers before the rush of the show floor opening Tuesday. Make the most of that time.
• Go to the New Operator/Early Arriving Attendees Reception on Monday and Beer and Bull Idea Exchange Tuesday. Everyone there is ready to meet and mingle.
• Get to the Keynotes early and sit by someone you have never met before and start a conversation. It may just be the best contact you make at the show.

Get 10 Networking Tips for Pizza Expo. 

Listen to a Sneak Peek from Opening Keynote John Arena

This week on The Hot Slice Podcast Jeremy sits down for a one-on-one interview with pizza legend John Arena. The co-founder of Metro Pizza in Las Vegas will deliver the opening day keynote address at the 40th Pizza Expo later this month.

During the discussion, John touches on his feelings about tinkering with dough formulas and pushing the industry forward through trial and error. He teases his keynote (“from Me to We,” he says) and even talks about his favorite style of pizza to eat (hint, he grew up on it), as well as his favorite style of pizza to make.

Listen to Episode 195. Pizza Legend John Arena, the One & Only.

Just Announced: Block Party Live Stream

A highlight of Pizza Expo is The Pizza Games Finals & Block Party. Wednesday, March 20. And if you are not attending the show you can still tune in on our Live Stream, Wednesday, March 20, at 5:00 PM PT / 8:00 PM ET.

Pizza Expo throws its annual thank-you Block Party for the pizzeria industry. It is our annual celebration for all pizza industry attendees and exhibitors. The party features music, games and contests, food and beverage booths, and the ever-popular finals of the Freestyle Acrobatic Dough-Tossing event from the World Pizza Games.

Go to the Block Party Live Stream.

What goes into Judging the International Pizza Challenge at Pizza Expo?

We are going behind the judges’ curtain at this year’s International Pizza Challenge at Pizza Expo in Las Vegas. Jeremy and Denise get the inside scoop on IPC judging from longtime judges Hassi Sadri, Scott Wiener and Scott Anthony. Our three esteemed guests outline new initiatives to aid in transparency and training the 50 judges who will evaluate entries to help them be on the same page and make sure that every pizza is judged fairly and consistently. Find out what’s changed this year and get competition tips straight from the judges.

Listen to the episode.

Pizza Expo 2024 Preview — 40 Years of Community

The pizza industry is different than most. There is a strong bond, a sense of community and a helping spirit. It wasn’t always that way. What changed the industry was the first International Pizza Expo in 1984. Today, the pizza industry is a realization of the vision of the inaugural Pizza Expo.

Pizza Expo 2024, commencing at the Las Vegas Convention Center, March 19-21, is expected to be biggest and best Pizza Expo yet. Attendees and exhibitors can expect fanfare and celebration of our four decades.

Read our Pizza Expo 2024 Preview.

Get a Pizza Expo Preview on The Hot Slice Podcast

The 40th Pizza Expo is less than one month away. Jeremy, Josh and Denise dedicate this episode to all things Pizza Expo. From the show floor, competitions and demos to seminars and special events, there’s so much to look forward to this year.

Listen to the episode.

Pizza Expo 2024 Mobile App NOW AVAILABLE

The Official Pizza Expo show mobile app is available for download now. Take time now to browse and use some of Pizza Expo app’s exciting features: Search for Exhibitors, tag your favorites and map booth location; use the Floor Plan to locate your favorite booths on the show floor; get a complete schedule of Pizza Expo events; explore the Education Program, tag your favorites and more.

Download the App.

Check back to this Pizza Expo 2024 Hub often before, during and after Pizza Expo 2024 to get all the news surrounding the World’s Biggest Pizza Show. Don’t forget to bookmark this page.

The post Pizza Expo 2024: All News from the World’s Largest Pizza Show appeared first on Pizza Today.

Pizza Expo, Women’s Pizza Month, Pi Day, March Madness, Spring Break fill March with pizza focus

March is a big month for pizza, not just pizza sales but pizza community, too. With Pizza Expo, Womens Pizza Month, Pi Day, St. Paddy’s Day, the NCAA Basketball Tournaments and Spring Break, your pizza calendar will be full. Take advantage the following March events:

Pizza Expo to be the Event of the Year

The biggest event in pizza happens March 19-21 in Las Vegas, International Pizza Expo celebrates its 40^th year with a record-breaking show that brings the pizza industry together at the West Hall of the Las Vegas Convention Center. If you haven’t registered for Pizza Expo 2024, the clock is ticking. For those who have, come back to PizzaToday.com all month long as we prepare you for the show, give daily updates from Pizza Expo and announce all of the competition winners as they are announced.

To start, here are a few Pizza Expo news items to be away of:

• Pizza Expo Preview
• Download the Pizza Expo Mobile App
• Read on about our Day 1 Keynote John Arena
• Go behind the Judges’ Curtain at the International Pizza Challenge

March is Women’s Pizza Month

Women’s Pizza Month and Women’s History Month are in March. It is an opportunity to celebrate women in the male-dominated pizza industry. The Women in Pizza movement has empowered more women in the pizza industry to share their stories, talents and expertise. Go to Instagram’s #womenspizzamonth hashtag and find out how pizza makers and pizzerias are celebrating.

Big Pizza Sales Days to capture in March

Don’t forget to capitalize on some of the biggest pizza sales days all month. They are:

Pi Day – March 14

Pi Day is the Mathematical Celebration of Pizza. March 14th has become synonymous with marketing delicious round comfort foods for the mathematical turned food holiday known as Pi Day. On this day, pizzerias, bakeries and many other vendors of round baked goods offer deals to commemorate the mathematical constant: “pi” (?) or “pie”. Find out more.

Saint Patrick’s Day – March 17

St. Paddy’s Day may be an Irish holiday, which puts emphasis on Irish restaurants and pubs. That will not stop pizzerias from getting in on the action with Irish or green beer promotions and Irish cuisine-inspired pizza specials. Think corned beef, cabbage, potatoes, rye infused crusts, bangers and mash.

NCAA Basketball March Madness

Whether it’s men’s or women’s March Madness, the NCAA Basketball Tournament can turn into huge pizza sales days for dine-in as a destination to watch all of the college basketball action or carryout and delivery during the games. Don’t forget about promoting your catering and party-sized packages.

Men’s NCAA Basketball March Madness Schedule

• Selection Sunday: Sunday, March 17
• First Four: March 19-20
• First round: March 21-22
• Second round: March 23-24
• Sweet 16: March 28-29
• Elite Eight: March 30-31
• Final Four: Saturday, April 6 at State Farm Stadium in Glendale, Arizona.
• NCAA championship game: Monday, April 8 at State Farm Stadium in Glendale, Arizona.

Women’s NCAA Basketball March Madness Schedule:

• Selection Sunday: 8 p.m. ET Sunday, March 17 on ESPN
• First Four: March 20-21
• First round: March 22-23
• Second round: March 24-25
• Sweet 16: March 29-30
• Elite Eight: March 31-April 1
• Final Four: Friday, April 5 at 7:30 and 9 p.m. ET on ESPN, hosted at Rocket Mortgage FieldHouse in Cleveland, Ohio.
• NCAA championship game: Sunday, April 7 at 3 p.m. ET on ABC, hosted at Rocket Mortgage FieldHouse in Cleveland, Ohio.

Spring Break

Many schools and colleges take a spring break in March or April. Know when your area spring breaks are so you can gear spring break “Staycation” promotions to them. If you are a spring break destination, find out the high tourism spring break dates from your local tourism bureau and aim promotions at tourists.

The post March is a Celebration of Pizza People appeared first on Pizza Today.

Pi Day: A Mathematical Celebration of Pizza

March 14th has become synonymous with marketing delicious round comfort foods for the mathematical turned food holiday known as Pi Day. On this day, pizzerias, bakeries and many other vendors of round baked goods offer deals to commemorate the mathematical constant: “pi” (?) or “pie”.

What’s the true meaning of Pi Day? Piday.org sums up the occasion: “Pi Day is celebrated on March 14th (3/14) around the world. Pi (Greek letter “?”) is the symbol used in mathematics to represent a constant — the ratio of the circumference of a circle to its diameter — which is approximately 3.14159.”

As you can see, it’s an easy jump to pizza. They are circular (except the ones that are square, oblong, oval or rustic). And what’s a better representation of the mathematical constant than pizza?

For pizzerias, Pi Day is an opportunity to kick up pizza promotions on a typical Thursday and grab some of the local limelight. Let your local media and influencers know what your pizzeria is doing to celebrate Pi Day.

Want to get creative Pi Day ideas, browse the #PiDay hashtag on Instagram.

Go to our Instagram Story and you can see what fellow pizzerias are doing for Pi Day. We are sharing pizzeria Pi Day posts all day long! Happy Pi Day!

The post 3:14 — Thursday, March 14th is Pi Day appeared first on Pizza Today.

Limited-time offerings can fuel urgency

Time is running out! Buy now before it’s too late! Don’t miss your chance!

It’s a cold hard fact that scarcity sells. Companies like eBay and StubHub are valued in the billions because of it. We get excited every time the McRib comes back and there’s mayhem when Pumpkin Spice Latte season returns. Fortunately for you, it’s also useful to independent pizzerias. A limited time offering, or LTO, can provide the power to do more than just boost sales. By tapping into the customers’ fear of missing out you can increase sales, attract media attention, and strengthen your community relations.

Seasonality

Every summer, pizza fans flock to Frank Pepe Pizzeria Napoletana’s sixteen locations for a taste of their fresh tomato pizza. This is a pizza that’s only available while tomatoes are in season, unlike the restaurant’s perennial pies that use canned tomatoes. Sales surge as customers grab what they can before time runs out. When summer ends, so does the fresh tomato pizza.

The rhythm of seasonality keeps Dan Richer engaged with both his customers and local farmers through his ever-changing menu at Razza in Jersey City. “Customers want to know when corn is coming back and when zucchini will be on the menu again. The truth is that I don’t know! What we’re doing is alive.” Richer bases his entire concept on perpetual change. He reprints menus every day so he can adjust to the limits of nature. There are some pizzas that will always be available, but the ability to constantly add items based on seasonality gives Razza fans a reason to come back more often.

Collaboration

What’s better than marketing to your own customers? Marketing to someone else’s customers! You can use LTOs to do both by offering a limited-time collaboration with another local business. Greenville Avenue Pizza Company in Dallas teamed up with a popular Chinese restaurant in the neighborhood to create a hit. “They told us their number one seller was the Dan Dan Sausage, so we took inspiration from that dish to create a super popular pizza that lived on our menu for just a few weeks,” says owner Sammy Mandell.

Alex Coons has had great success collaborating with like-minded businesses through his restaurant Hot Tongue in the Silverlake section of Los Angeles. “We recently ran a collaborative pie for just one weekend with a fantastic local restaurant called BeeWali’s. The collaboration proved to be a fantastic marketing tool for both of us, drawing in lots of new faces. It was one of our best weekends of the year.” Collaborations like this don’t just build a restaurant’s audience, they also strengthen communities.

Publicity

The main reason Greenville Avenue Pizza Company runs limited-time offerings is to stay relevant. “Our focus is on staying top of mind,” says Mandell. “How do you get yourself press coverage if you’re doing the same thing every day?” By having a rolling series of LTOs, Greenville Avenue Pizza Company has established a reputation within their community. It’s so much a part of their identity that the largest local magazine in Dallas recently featured them on the cover of their pizza-centric issue. Even better, the magazine asked GAPCO to collaborate on a special pizza in celebration of the issue. It doesn’t get any better than collaborating with the press!

On the social media side, an LTO provides loads of content opportunities. Images and videos of your new creation will generate buzz and provide a nice break from the same photo of your pepperoni pizza. MaiPai Tiki Bar in Hamilton, Ontario uses Instagram Reels to announce a new featured pizza every week. These videos rack up thousands of views and lead to a spike in pre-orders. MaiPai once ran a social media campaign that invited their followers to vote for their favorite weekly feature. They scored lots of engagement and used the results to update their regular menu.

Boosting Slow Periods

Time-sensitive offers have the ability to bring people through the door in times of need. Mama’s Too in New York City creates a new sandwich every week to be sold only on Wednesday. Regulars who usually come in for pizza make an extra visit on Wednesday just to pick up the weekly sandwich. The pizzeria announces the sandwich one day in advance via Instagram and they regularly sell out.

Diana Huynh, owner of Cici’s Pizza & Wings in Toronto, fired up an LTO when she noticed her merch line wasn’t selling. Last October, she celebrated Pizza Month with a special offer of a free slice with the purchase of any piece of Cici’s swag. She usually sells just five pieces of merch per month, but the free slice incentive increased that number to over forty.

Challenges

Creating temporary menu items takes a lot of work. You’ll have to devote time to R&D, especially if you’re working with an unfamiliar ingredient or process. Seasonal items pose a particular challenge because a short season won’t give you much time to experiment.

Before you can take your new item public, you’ll have to train your staff. The kitchen has to know how to prepare the dish and your servers need to be able to sell it. A complicated process that clogs up your makeline will give you more headaches than solutions. This is another reason it’s great to collaborate with another restaurant that can handle some of the prep for you.

One of the most popular LTOs at Greenville Avenue Pizza Company is their Pretty Pickle pizza. “We get more requests for this than any other pie,” says owner Sammy Mandell. “We would have already added it to the regular menu, but each pie gets 100 slices of pickle and that’s just too labor-intensive for my staff.”

Dan Richer agrees. “I can spend months perfecting chocolate cake but if it’s not a process my staff can execute perfectly every time it’s not worth adding to the menu.

The loudest refrain from pizzerias that use limited time offerings is that they have to become part of your routine. Greenville Avenue Pizza Company spent two years building their LTO program but now it’s an essential part of their restaurant. Razza and MaiPai consider short-run items to be part of their DNA. They’ve trained customers to anticipate LTOs as a way of holding their attention. It’s important to put in the work of establishing consistency, otherwise the occasional one-off will go unnoticed. It takes time and energy to build a rhythm, but the results could pump a new lifesource into your pizzeria.

SCOTT WIENER is the founder of Scott’s Pizza Tours in New York City and SliceOutHunger.org  Instagram: @scottspizzatours

The post Using FOMO to create an LTO appeared first on Pizza Today.

Our Editor-in-Chief remembers some of his most favorite Pizza Expo moments

After a full year (honestly, more than a year) of planning, the 40th Pizza Expo is finally here this month in Las Vegas. From its humble beginnings in 1984, to now, the “Show of Shows” has experienced quite an evolution. It is, without question, the “Super Bowl of the Pizza Industry.”

Jeremy White, Editor in Chief, Pizza Today Magazine

As I look back on my career here at Pizza Today, it’s staggering to think this month’s Expo will be my 22nd show. I’ve had so many amazing Pizza Expo experiences over my two decades in the industry and have made so many friends at the event. There is not enough space in this magazine to share all the great Pizza Expo stories I’ve been involved with over the years.

Some shows do stick out in my mind more than others. Recently, our marketing team filmed a promotional video where I (along with Show Director, Bill Oakley; Executive Editor, Denise Greer and Senior Designer, Josh Keown) was asked to share some Pizza Expo memories in honor of the 40^th Anniversary.

These are a few previous Pizza Expos that stick out the most to me:

• 2001 — This was my first Pizza Expo, and you never forget your first. I started working at Pizza Today in September 2000, so for a little more than six months I heard about the event frequently. Still, nothing prepared me for seeing it in person for the first time. I had no idea just how amazing it was until I experienced it for myself!

It was a bit of a “weird” Expo in that the show’s founder, Gerry Durnell, had just completed a sale of Pizza Today and Pizza Expo to New York-based MacFadden Publishing. It was the last hurrah for Durnell, who had quite a knack for doing some, ahem, “creative” things (shout out to the one-off swimsuit issue he published… don’t get me started on that gem). His creative mind led him to decide this Pizza Expo needed ice sculptures and sandcastles. Yes, you read that correctly. As I walked the show floor, every once in a while I’d walk past an artist making immaculate castles in a huge sand box or an ice sculptor making intricate designs from blocks of ice. Sure, they were amazing works from talented people … but I could not figure out for the life of me what this had to do with the pizza business.

Apparently, I wasn’t the only one.

• 2003 — We were a nation at war, officially. Pizza Expo 2003 was set to kick off March 24. On March 19^th, 2003, the United States and coalition forces invaded Iraq and the Iraq War was underway.

There were travel concerns stemming from 9/11. With us now at war and those travel concerns resurfacing … would anyone show up for Pizza Expo 2003? (They did. It was a great show).

• 2005 — The World Pizza Games were established this year. They brought new excitement and fresh competitive outlets to Pizza Expo. Nearly two decades later they’ve grown, evolved and are better than ever and still going strong. I still remember how mesmerized I was watching the acrobatics up close and personal for the first time.
• 2011 — My friend Joe Fugere from Seattle-based Tutta Bella delivered a really good and thoughtful keynote address in 2011. He set a very high bar for others to follow.
• 2013 — Though it turned out not to be last time, this was the first time I ended up being an integral part of the keynotes. This wasn’t necessarily by design. We’d tapped Chicago pizzeria owner Bill Jacobs to kick Pizza Expo off in style. Piece Pizzeria was absolutely killing it (still is) with New Haven-style Apizza in the Windy City. As we got closer to the show, Bill called me and asked if I’d be willing to sit on stage with him and interview him as opposed to him standing solo and delivering a speech. So that’s exactly what we did. (Years later Paulie Gee would ask for the same at a Pizza & Pasta Northeast Show in Atlantic City).
• 2019 — The legendary Chris Bianco delivered one of the most interesting and packed keynote sessions in Pizza Expo’s storied history. He passionately told the story of his journey in the pizza industry. It left an indelible mark on all who were there.
• 2020 — March of 2020 was a very scary time. A Pizza Expo did not happen in this year, as we all know. But seeing the industry pull together in the face of adversity as we navigated a pandemic together, horrific as it was, did inspire many developments that fuel growth today.
• 2021 — I consider this the “weirdest” Pizza Expo ever. Ever since my first one in 2001, the show has always taken place in the first quarter of the year. While the overwhelming majority of the time Pizza Expo happens in March, there were occasions here and there where it staged in February or April. But in 2021, thanks to the aforementioned pandemic, Pizza Expo did not happen until August. And there was no patented red carpet. It was a unique experience when stacked against other Pizza Expos. But I’ll say this: my friend Mike Bausch brought the house down with the sickest, most dope walkup and gave an absolute banger of a keynote that I’ll never forget.
• 2023 — If you missed the legendary Tony Gemignani’s keynote address at last year’s Pizza Expo, shame on you. It has become iconic. I’ve seen lots of keynotes, and I’ve never seen the room that packed. The energy was indescribable.
• What’s next? The next great Pizza Expo moment hasn’t happened yet, but rest assured it’s coming. I’ll see you in Las Vegas in just a few weeks and we’ll witness it together.

See you in Vegas!

Jeremy White

Editor In Chief

jwhite@pizzatoday.com

The post Commentary: Forty … 40 … 4-0?????? appeared first on Pizza Today.

Crust Encounters of the Third Kind

There was a time on the Italian peninsula where gruel-eaters ruled. The ancient Etruscans of Italy ate a thick porridge of spelt and hot water called Puls. Then three things happened to evolve this gruel. The first was that the Puls was increasingly cooked on the stones beneath the ashes of fireplaces. This unsalted ash cake was called Panis Focacius and was the ancestor of modern focaccia. Secondly, by 170 B.C. Greek bakers, who were brought to Rome as slaves, taught the Romans how to make a flatbread topped with “relishes” of herbs, onions, garlic and vegetables and had raised edges for better handling. And finally, unlike the Panis Focacius, this dough was cooked immediately after being formed and was called Picea, meaning “Black ashes on the floor of the fireplace.” Many generations of pizza-making have passed and the Picea is now known as “Pizza,” with crusts ranging from the soft mottled high-heat crust to the deep, dark golden crusts using refrigerated maturation.

Baby Steps

No matter what style, great pizza crusts are made by their creators with purpose, not by accident. There are several starting points, but the first step is to open your mind to all the different possibilities of baking pizza, then research and match your desired crust to your pizzeria’s capabilities. (The annual Pizza Expo in Las Vegas is essential in this endeavor.) The next thing to remember is that time and temperature are the most vital components in the perfect crust. Here are other factors involved in a great crust.

• The type of flour you’re using
• The hydration of the dough
• The mixing of the dough
• The fermentation of your dough
• The type of oven that you are baking with

Steam Clean

Crust formation is the result of loss of moisture in the baking process. As the pizza heats, water from the dough turns to steam and carbon dioxide, alcohol and other gases which escape into the air or are captured in the gluten net depending upon its strength. The longer the pizza bakes, the more moisture the crust will lose. This factor combined with the temperature of the oven and the hydration of your dough will determine the type of crust you will create.

Browning

Browning of the crust occurs when sugars, starches and proteins undergo changes. The sugars provide for caramelization and, what is called the Maillard reaction caused when the combined sugars and proteins, are put under high heat. Maillard is the browning of surfaces, be it meat or bread dough or pizza crust. There are several other factors that can ensure a colorful vivacious crust as opposed to a dull, flaccid crust. Fermentation and the use of pre-ferments are very important.

Blistering

Blistering is a thin, shiny, glass-like crust that sometimes looks like craters of the moon. Some pizza makers pride themselves on their blistered corniciones, (crust.) Blistering forms when Co2 escapes the surface of cold dough that is being held in refrigeration. The longer you retard your white flour dough under refrigeration, the more blistering you’ll have. (Whole wheat doughs blister much less.) The other factor in any blistering is the amount of steam in the baking chamber. This moisture may come from the pizza dough itself and depends upon the size of the oven. Too little or too much steam will inhibit the blistering process. I’ve known pizza makers who brush water on their ultra-aged crust before they bake to create blistering. When the dough is fully proofed, use minimal flour on the crust and gently wipe off the dusting of flour that remains because blistering isn’t cool looking if it’s covered with flour.

Spinal Tap

Pre-ferments added to a batch of pizza dough create the backbone of your pizza crust. These support elements have been used for many years and rely upon either lactic, (poolish) or acetic, (biga) fermentation to produce better flavor and the perfect crust. Modern bakers and pizzaioli have interspersed these additions to their doughs to produce a better product and increase production time as well as to enhance the color, taste and digestibility of pizza crust. (Note: as with all baking and pizza making, all measurements can vary and recipes for the perfect crust have been argued for centuries.)

Poolish: This is the batter-like pre-ferment made with equal amounts of flour and water and a small amount of commercial yeast to create lactic fermentation. This can be mixed from a few hours and up to a full day before adding it to a batch of dough.

Using an overnight poolish will create a pizza with better browning qualities producing a thin, crisp crust, greater extensibility, and a lighter texture with a sweet, milky, yeasty flavor. The bonus of poolish use is that it doesn’t take as long as stiffer pre-ferments and mixes easier into the batch of pizza dough as
opposed to the less hydrated pre-ferments.

Biga: This less hydrated pre-ferment is preferred by Italian pizza and bread bakers and is usually made with 1 percent cake yeast or .5 powdered yeast, water, and flour. It is mixed to a hydration level from 50 to 60 percent then set aside to let rise from 6 to 24 hours. Bigas made from a natural starter, called Biga Naturale, uses less yeast and a hydration level for up to 75 percent. The reward for this long wait to mature is a more complex flavor including a chewier crust, fragrant interior with sour notes, and larger alveoli (cells).

Pate’ Fermentee: This is a very old procedure and basically is old dough that has been fermenting and it is added to a new batch of dough. When I visited Paris, I found that this pre-ferment is a favorite of Parisian baguette makers, and they usually use up to 20-25 percent of their batch of dough for a quick and easy fortification. It can be used very easily by cutting up small chunks and adding it to your pizza dough as it mixes.

Direct Method Manipulation:

I am truly a big fan of the cold mix and long cold holding involved with the Pain a l’Acienne method made popular by my friend Peter Reinhart in his book Bread Bakers Apprentice. Cold water and cold holding halt the yeast activity letting the enzymes in the dough break down the complex carbohydrates into simple sugars. When the dough is finally proofed, the yeast starts to eat the sugars but leaves a sugar reserve which, when baked leads to a rich, buttery, wheat flavor, soft interior, and great crunchy caramel crust.

John Gutekanst owns Avalanche Pizza in Athens, Ohio.

The post Knead to Know: Achieving a Great Pizza Crust Color appeared first on Pizza Today.

Raising prices on operators’ minds

“If you’ve got the power to raise prices without losing business to a competitor, you’ve got a very good business. And if you have to have a prayer session before raising the price by a tenth of a cent, then you’ve got a terrible business. I’ve been in both, and I know the difference.”
-Warren Buffett

Nick Bogacz, founder and president of Caliente Pizza & Draft House in Pittsburgh

Our industry for so long has been thought of as an affordable option to feed a family. The fear when raising prices is that you will lose customers, or that you will become unaffordable. The truth is, for most of you reading this, you have been under-charging for a long time. There are many approaches determining what your pricing should look like. In the end, you want to be able to offer fair pricing, but you also want to make sure you are making a profit.

I like to take the approach of writing my menu prices down according to my food cost. Having your menu broken down so you know how much each pizza costs is essential. Let’s take breaking down the cost of a pepperoni pizza, for example. The first step is knowing how much ingredient goes into each recipe. If I ask you how many pepperonis go on your large pizza, you should know that number. At Caliente, we have build guides for every menu item that we sell. For our large 14-inch pizza, we know the cost of the dough ball, the cost of the 6 ounces of sauce, and the 8 ounces of cheese. We also know the cost of the 48 pepperonis that go on the pizza. We then look at the cost of the box that the pizza goes into. We then take that amount and start the process of finding our menu price. Our goal at the stores is to have a 29-percent food cost.

Reviewing each individual topping pizza like the example above, and then getting the average of what it costs to make each pizza, is the way to determine what a one-topping pizza should cost on your menu. However, there will be more variation when you break down your gourmet pizzas. I suggest having pricing tiers for your gourmet pizzas. We used to price ours all the same, but by designating them into three tiers, we have been able to keep the costs closer to that 29-percent food cost goal.

You have to get over the fear that you will lose customers if you raise prices. Stand behind the quality of your product. The worst thing you can do is get into a price war with your competitors. I have found raising prices has been essential in staying in business. Inflation has skyrocketed since COVID, and if you have raised your prices less than three times since the beginning of the pandemic, you need to raise them again now.

Going over every menu item, step-by-step, and breaking down the cost of each item is the second step — but you must first create the resources you need to monitor and determine those prices. Creating build and recipe guides for all your menu items is the first step in this process, and that’s what we will cover in the next installment of Building Blocks.

Nick Bogacz is the founder and president of Caliente Pizza & Draft House in Pittsburgh.  Instagram: @caliente_pizza

The post Building Blocks: Should I Raise Prices? appeared first on Pizza Today.

The basic 101s of e-mail marketing

E-mail marketing is the cheapest marketing a restaurant can use. It’s also the most effective. Here are the basic 101s of e-mail marketing. To start with, do you send e-mails? If you answered yes, you have separated yourself from around 75 percent of restaurant owners. The next thing is, what e-mails are you sending? There are many approaches to e-mail, but here are the three most common restaurant ones. The first and the most dated one is the newsletter, which has so much information that it overwhelms the reader to the point that they immediately click delete. The next is a middle ground with a story, which only works if you have a very engaging story. I’m all for this if you can add photos and build a narrative that genuinely entices purchase or brand loyalty.

Mike Bausch, owner, Andolini’s Pizzeria

The simplest is what I call the Instagram e-mail. The Instagram e-mail is just a photo and a basic explanation of the one photo, just like you would have on a regular Instagram post, but it’s done via e-mail. A photo of a food item and the description of it with a call to action. Or a photo of a thumbnail of you doing something cool in your community that links to your social or YouTube page. The beauty of this e-mail is that it goes into people’s inboxes, which is the method most of our customers will check more than social media. People are not living and dying by what you e-mail, so make it quick and effective and pass the 1.5-second rule; if it can’t be absorbed in 1.5 seconds, it’s too long.

There is still value in social media if you show up in your customers’ feeds. But a lot of the time, that’s more challenging than it used to be. So, a top-of-mind awareness e-mail sent out from you is completing and checking the box of the basics. If you would post a video or recipe in the Instagram post, you do it by e-mail. If it is just a new menu item, you do it in the e-mail and let simplicity work. SIMPLE WINS ON E-MAIL.

The next level of e-mail marketing is an automated workflow or a drip e-mail campaign. E-mail providers like MailChimp and Constant Contact can send endless amounts of these, and they’re fantastic. When someone signs up for your e-mail list by getting a freebie or potentially because they’ve ordered with you in the past, they are automatically entered into your e-mail campaign, where they now receive a whole campaign of information on autopilot, which is fantastic. Those e-mails should start with who you are and what you’re about, and keep sending with info on your signature items, along with your charitable works and everything about your company vibe.

Even grander than that are e-mails directly connected to your Point of Sale System. Certain POS providers have become so advanced that you don’t need to transfer the e-mail to the e-mail provider from the point of sale. They’re interconnected because they’re one. This is great. Some POS providers can even tell you the total money earned in TRUE ROI from an e-mail campaign, which is better than simply knowing how many total e-mails were opened, which is what classic e-mail companies can do. POS e-mails have better customer reporting when tied to loyalty, while classic e-mail service providers (ESPs) like MailChimp and Constant Contact provide more e-mail bells and whistles.

An e-mail list consistently growing and nurtured with interesting content, offers and infotainment will yield an ROI. It’s mathematically impossible for it not to because of how affordable the e-mails are. Not using e-mail consistently at this point in the game goes beyond naivety and falls into the category of business negligence. If you were forced to choose between deleting all your social media or never sending another e-mail, keeping e-mail would be smarter. It’s smarter because it yields more direct results from your nurtured audience on your terms.

Mike Bausch is the owner of Andolini’s Pizzeria in Tulsa, Oklahoma. Instagram: @mikeybausch

The post Mike’s Monthly Tip: Email Marketing in 2024 appeared first on Pizza Today.

The story of how our Pizza Sauce came to fruition

The Global Tomato Market generates $181.74 Billion in revenue yearly. To put that in perspective, that is larger than the GDP of Ukraine and Morocco, and not far off from Greece, Peru and Portugal. According to a study published from the USDA in 2019, “Americans on average consume 30lbs of tomatoes per year. Sixty percent of that comes from canned tomatoes, as Pizza Sauce contributes to the high consumption of the vegetable.” Here is the story of how our Pizza Sauce came to fruition.

Tomatoes are a central and iconic element to Italian Cuisine, yet they are actually a “newer” ingredient that didn’t come along until the late 1600s. It’s hard to believe that some of the most famous Italians ever, Julius Caesar, Leonardo Da Vinci, Marco Polo, Michelangelo and even Christopher Columbus never had a dish of Spaghetti Pomodoro. George Washington, Ben Franklin, Sam Adams… our Founding Fathers did not know what pizza was.

Hundreds of years ago, long before Europeans had set foot in the New World, tomatoes grew wild in the Andes of Western South America. The natives began cultivating them, eventually bringing the plant northward through Central America and into Mexico. When the Spanish arrived in the early 16th century, they found the inhabitants growing a food crop called “tomatl” in the native language.

Seeds were brought back by the Spaniards, but tomatoes were not an easy product to introduce to fellow Europeans: they did not look or taste like any known plant, they had a strange consistency and texture and they were very acidic when green. Once ripe they were soft and they disintegrated in the lengthy cooking which was common at the time. But the climate and soil of the Mediterranean were ideal for their growing, and since they did not compete with local crops it was used as a supplementary one that did not interfere with the traditional ones.

For many years, tomatoes were feared,

partly due to their resemblance to the venomous nightshade plant and partly because of a false story that quickly circulated about a group of upper-class Europeans who died after eating them. While the group did experience fatalities after consuming tomatoes, further investigation revealed that the high acidity of the tomatoes leached lead from the pewter dinnerware, causing lead poisoning. The story circulated for years, raising suspicions across the continent.

It wasn’t until 1692 that we see the first-ever recipe featuring tomatoes appearing in “Lo Scalco alla Moderna” by Antonio Latini. Antonio, an orphan at the age of 5, grew up homeless in the streets but was eventually taken into a kitchen. He worked his way up to become the Steward for the Viceroy of Spain and Naples. His published recipe was for a sauce containing cooked tomatoes, intended as an accompaniment for cooked meat or fish. In 1790, Roman Chef Francesco Leonardi published the highly regarded cookbook “L’Apicio Moderno”, where he wrote the first recipe and proclaimed he had ”invented” pasta al pomodo (pasta with tomato sauce).

Early traces of pizza go back to ancient times with the Egyptians, Romans and Greeks, but pizza as we know today emerged in the 18th century, in the Southern Italian port city of Naples. From 1700 to 1750 the city’s population doubled from 200,000 to 400,000. There was a big need to feed a bustling metropolis with people always on the go. Street vendors would purchase disc-shaped flatbreads from bakeries and keep them warm in small tinned copper stoves that they balanced on their heads. Ingredients were simple like lard, garlic, salt, basil and in some instances caciocavallo cheese and fresh tomato.

Many believe that pizza sauce was invented by Raffaele Esposito in 1889 because he was credited with the invention of the “Pizza Margherita”. According to the legend, Queen Margherita summoned Raffaele to the Royal Palace to prepare the popular dish among the locals in Naples. Out of the three pizzas he prepared for her Majesty, her favorite was the tomato, basil, mozzarella pizza, of which he named in her honor. However, while we can attribute the naming of the pizza to Raffaele, we know with certainty that he was not the creator of that pizza, nor the first pizzaiolo to use tomato sauce.

In the second half of the 1700s, references to fresh tomatoes as pizza toppings began to emerge in essays and books, reflecting a growing trust among Neapolitans in tomatoes, due to their abundance, low cost, and ease of cultivation. The evolution continued in 1792 when Giuseppe Sorrentino obtained a business license to bake focaccias and pizzas, marking the establishment the first recorded pizzeria in Naples. This shift sparked a wave of entrepreneurs opening pizzerias, breaking away from the reliance of bakeries. Over the subsequent 50 years, Pizzaioli likely engaged in experimentation, incorporating tomatoes and tomato sauce onto pizzas as we recognize them today.

The first factual mention of pizzas with tomato sauce,

specifically describing what we now know as “la marinara” and “La Margherita” comes from Francesco de Boureard in his 1866 book “Usi e costume di Napoli” (Customs and traditions of Naples). We’ve established pizzaioli were making sauces with tomatoes, let’s remember that tomatoes were still seasonal during this period, available only part of the year.

Francesco Cirio, a Northern Italian, started working at his father’s fruit and vegetable stand in Turin at 14. Inspired by French confectioner and chef Nicholas Appert, Cirio established a canning factory in 1856, at the young age of 20, pioneering the Appertization method for preserving food with heat initially focusing on peas. With the high demand of tomatoes in Southern Italy, Francesco founded the countries first tomato factory in 1875, near Naples in San Giovanni Teduccio and Castellamare di Stabia. These towns were near the Vulcanic Angro Sarnese region, where the popular San Marzano tomato continues to grow till this day. The year-round availability marked the exponential growth of tomato popularity in Italy, and then also in Europe. We also know it’s safe to say in 1875 pizzaioli all over Naples were using the peeled tomatoes year-round to make their pizza sauces.

Italian immigrants introduced pizza to New York in the early 1900s.

Initially baked in coal fired (also some wood) bakery ovens, their sauce mirrored traditional methods, made by hand crushing whole peeled canned tomatoes with the addition of salt. The canned tomatoes being used were not the expensive imported Italian ones, but the more economical American grown, which had a different flavor profile than they were accustomed working with. Due to the higher acidity than the San Marzano, I would suspect sugar and olive oil could have begun to find its way to some of the Pizzaiolis recipes, in attempts to achieve the balance of the tomatoes they were accustomed to.

The complete evolution, or revolution depending on how you want to look at it, really began in the 1930s when Frank Mastro invented the gas oven. Adopted by most New York and East Coast pizzerias by the 1940s, these ovens baked at a lower temperature that required much longer cooking times. A sauce with less water content that prevented the pizza from drying out and to help retain its moisture was needed, and so thick tomato sauces, dense purees and slow cooking batches of tomatoes to reduce water content where deployed.

By the 50s pizza had spread rapidly across the country. It was taken up by many enterprising restaurateurs who were often not from an Italian background, and adapted to reflect the tastes and needs of the cultural melting pot that America was becoming. It was no longer an Italian ethnic dish, but a proud food that became symbolic of the local people it was serving. Hence we see the birth of different styles, like the Chicago Deep Dish or the Detroit Pan, and the addition of non-traditional ingredients to their pizza sauce like sugar, oregano, garlic, onion, pepper and rosemary to name a few.

Pizza sauces have not really changed much from the 60s and 70s when we had our biggest boom of pizzeria openings. In talking to many operators around the country, I have noticed places adding their unique signature, like Janet Zapata of Pizza 550 in Loredo, Texas, who adds a little crushed pepper to her sauce to give it a kick, or Tony Garcia from Guy from Italy in Lubbock, Texas, who likes to add a little more sugar than average to kill the acidity and bring an additional level of sweetness.  I do believe we will see a change in the way tomatoes and sauces are packaged in the future. Some manufacturers are offering their products in plastic aseptic bags (think bag in box), that they claim offers a unique set or advantages that help preserve the freshness, flavor and nutritional value of tomatoes. And some dispute that claim. Regardless of how it’s packaged, one thing I know for sure is that we will always love our pizza sauce.

Pasquale DiDiana is owner/operator of Bacci Pizzerias in Chicago, Illinois and a frequent speaker at International Pizza Expo.

The post The Tomato and Pizza Sauce Journey appeared first on Pizza Today.

Ricotta Cheese: Role Player

Ricotta is a whey cheese to which pizzeria operators are no stranger. A menu staple in many pizza shops and Italian restaurants coast to coast, the creamy cheese plays a role in various applications from calzone filling to lasagna enhancer to pizza topper. It often lends texture more than sheer flavor, which contributes to its ability to be used in both savory or sweet dishes.

Though it can be made from virtually any animal milk, in the United States ricotta is predominately made from cow’s milk. The item isn’t going to be the shining star in most dishes, but ricotta’s functionality makes it nonetheless a must-have. Getting right to it, here are some recipes that make excellent use of the cheese. As always, use these as a starting point and experiment until you get it just right for your customer base.

• Angry Meatball and Ricotta Pizza
• Tomato and Ricotta Pizza
• Italian Cake with Ricotta and Chocolate

Interested in trying your hand at making your own fresh ricotta in house? It’s surprisingly simple. Here’s an easy method.

Get the Fresh Ricotta recipe.

Jeremy White is the Editor in Chief for Pizza Today.

The post Ricotta Cheese is a Staple Item for Every Pizzeria appeared first on Pizza Today.

Panini Ideas: Full Court Press

It will come as no surprise that the best panini I’ve ever had was served to me in Italy. My wife and I were walking the streets of Parma when a cold spring rain forced us to take cover in a nearby trattoria. It was lunch time and we ordered paninis. They were mind blowing good!

Up until that point, I had never been the biggest fan of the sandwich. That day changed my opinion quickly. I now seek them out.

They are an easy sell, especially when paired with a salad or soup as a lunch special. If you’ve been considering adding them to your menu, here are some recipes courtesy of Pizza Today contributor and Pizza Expo speaker John Gutekanst to get your experimentation started.

Piri Piri Chicken Panini

Piri Piri refers to the fiery African birds-eye chili pepper which has been used in a garlicky sauce and marinade since the fifteenth century. This sauce is purportedly Portuguese in origin but the people in South Africa, Namibia, Mozambique and Angola have claims on origin and recipes that vary widely. I just love making this sauce for my heat-seeking customers because it is perfect on vegetable and chicken pizza. If the recent trend toward hot chicken sandwiches continues, this panini is bound to be a game changer. You can substitute red Cayenne, Arbol, Manzano or Serrano and adjust the heat from there.

Get the Piri Piri Chicken Panini recipe.

Fajita Steak Gyro Panini

This giant panini crosses all boundaries but cleans up in the taste category! Like the Piri Piri, all the work is in the back-end preparation. This marinade is as spicy as you want it to be and complements the addition of a huge melting blob of sharp cheddar, sautéed onions and bell pepper. The two gyro buns are a perfect platform instead of a too-thin fajita and a too-thick sub bun. I like to cut this into 8 to 10 slices for a fabulous table appetizer.

Get the Fajita Steak Gyro Panini recipe.

Jeremy White is the Editor in Chief for Pizza Today.

The post When it Comes to Sandwiches, the Humble Panini is a Giant appeared first on Pizza Today.

Key Menu Takeaways from the 2024 Pizza Industry Trends Report

We have spent months pouring over last fall’s Pizzeria Operator Survey results. The extensive 2024 Pizza Industry Trends Report is a lot to digest and hits on many facets of pizzeria operations. If you know me, you know I love crunching the data and finding common themes and trends. Pizzeria menus are so important that we devoted some much needed attention in the report to what is happening on pizzeria menus in America.

In the report, we highlight current menu trends, including top pizza styles nationally and by region, Top 20 pizza toppings, hot toppings to watch and pizza toppings on the horizon. We know that offering multiple pizza styles is on trend. Detroit is the top pizza style to add for the second year in a row. Grandma and Sicilian are coming up fast. Pizzerias are branching out from traditional pizza toppings. Meats are still on top as pizza toppings. There are so many more over-arching pizza menu trends in the report. If you haven’t read the 2024 Pizza Industry Trends Report yet, check it out.

Now, I’m looking across the data to share insights that I discovered in our survey. I’m going deeper into the data to break down striking menu trends to take notice of.

Here are the 13 Pizzeria Menu Trends from the Pizza Industry Trends Report

1. Seafood lovers are a niche that some pizzerias have earned, when done right. Those with seafood on the pizza menu gravitate towards shrimp, clams, crab meat and yes, anchovies.  
2. Americans are crazy for chicken. It’s the sixth most popular topping. Not only that, but operators are also testing new ways to use chicken in their kitchens. Baked, smoked, fried, barbecued or seared, it’s a great versatile ingredient to take across your menu.
3. Vegan is still very hot. When it comes to plant-based offerings, imitation is best form of flattery. Consumers are looking for those common pizza toppings that are plant-based. Popular vegan items include vegan mozzarella, vegan pepperoni and vegan sausage.
4. Wings might have a high food cost, but they are the second most popular item on the menu behind pizza at most pizzerias in the U.S. Wings can be dressed in many ways. Most popular include classic Buffalo, dry rubbed, BBQ and garlic Parmesan. 
5. Sandwiches are providing a great return. Go classic with sandwiches and watch your lunch daypart get a boost. Top sandwiches from the survey included Italian Beef, meatball, Italian sub and a steak and cheese.
6. More burgers are going on pizzeria menus. If you are adding a burger, be sure you’re going with high-quality beef. Smash burgers and thick gourmet-style burgers are hot right now. You can’t have burgers without fries. Expect to see them on the burger menu and offered on their own on the apps menu.
7. Customers crave more doughy masterpieces to accompany their pizza orders. Cheesy bread, garlic bread or garlic knots are a solid add-on choice for customers. They prove to be an in-demand item across the country.
8. Even amid concise menus, salads are a strong sales item. Today’s customers expect more than iceberg lettuce and carrots. Be as bold with your salad menu as your pizza menu. Create color, use local produce and top with interesting or even house-made dressings.
9. Pasta is a hit with pizzeria diners. The most noteworthy pasta on menus around the country is lasagna. It’s a great option if you are looking for something that can be made ahead of time and heated to order. Second is traditional spaghetti and meatballs.
10. Meatballs were one of the most added items to menus. They are versatile gems — great for the pizza menu, on sandwiches or as a standalone app with marinara and hot chili oil. See Audrey Kelly’s Hot Chili Oil Story.
11. Over 82 percent of operators surveyed indicated that they offer a vegetarian pizza. It’s is one of the easiest offerings to add. Every makeline is equipped to make a vegetarian pizza. We would like to see that number at 100 percent. 
12. Nearly 66 percent of operators surveyed offer a gluten-free crust. While you do not hear about gluten-free in news headlines as much, gluten-free is still top of mind with American consumers with gluten sensitivity or Celiac Disease. 
13. A surprising 39 percent offered a cauliflower crust. While in many cases cauliflower crusts are a good gluten-free option, they are also diabetic friendly, Keto friendly and low carb.

Knowing what is happening on pizzeria menus at a national level can help you evaluate what to add, what to keep and what to remove. Explore more menu trends in Menu Development. Be sure to complete our survey later this year so that what’s happening at your pizzeria can be counted nationally.

DENISE GREER is Executive Editor of Pizza Today.

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The Stinger — Trending Hot Chili Oil

Hot oil is the answer to what all your pizzas have been missing. Looking to add extra flavor to a basic cheese pizza? Hot oil. Looking for a fun condiment to keep on the tables? Hot oil. Does your Italian sub need some zing? Hot oil. As you can see, there are many ways to utilize this awesome ingredient.

The four main ways to use hot oil are:

1. Use it as a finisher for any dish — pizza, salads, sandwiches or appetizers. The versatility of chili oil makes it the perfect complement to so many unexpected dishes.
2. As a marinade. Brush different raw meats and veggies before you cook them with hot oil to create a more dynamic flavor and add an underlying heat to the pie or dish.
3. As a dipping sauce. Forget Ranch or even honey. All you really need is one banging hot oil to make sure every last bite of crust gets eaten up. You can also serve it with a side dish of homemade focaccia or garlic knots.
4. In the pan. Instead of using straight olive or canola oil for sautéing and roasting, cut it in half and sub out hot oil.

Making Hot Oil

There are really two different ways to make hot oil. The first is using a pre-made canola or a neutral tasting olive oil and infusing it with chilies. The second is by adding fresh chilies to the olives during the olive oil extraction where the chilies and olives are then crushed together. This is called the Agrumato Method. This method creates beautifully complex and flavorful oils. The only downside is that you definitely need to have an olive mill to produce it.

As you can see there are a few differences to the two process’ of making hot oil. David Garci-Aguirre, the Master Miller at Corto, has been making Agrumato oils there for a few years now. He said, “It is so important to distinguish agrumato oils (sometimes referred to as co-milled or co-crushed) from other flavored oils because they are so unique. The making of olive oil is a complex process where incredible flavors and aromas are formed. When you add fresh ingredients at this stage you can create new and unique combinations of flavor and aroma that cannot be replicated in the kitchen or after the oil is extracted. Infusions and extracts for example, tend to be very one dimensional in flavor. This is because there is no interaction between the ingredients when the flavors of the oil are being developed. In contrast, agrumato method oils are the product of an intricate interplay between both ingredients.”

Since the two versions of hot oils taste very different, the one you decide on will depend on how you want to use it and whether or not you want to make it yourself. I think a basic, infused hot oil can be a great all-around option to have at your shop. Since it is fairly inexpensive to make, you can use it as sauté oil or give it away as a dipping sauce to customers. With such a unique and aromatic flavor, Agrumato oil on the other hand, is the perfect finisher for pizzas and the flavor really comes through baked into dishes and desserts. Think chili olive oil cake, focaccia finished with a drizzle of chili oil or house-made chili rolls.

If you want to make your own hot oil in house, and I will say I am definitely one of those people who likes to make anything I can in house, there’s a good chance you already have all of the ingredients on hand. Simply said, chili oil can be made from infusing oil with chilies. You can use any chili but a neutral oil is recommended. There are only three basic ingredients: oil, chili flakes or dried chilies and time. You can change up the flavor by the type of chilies you use and whether or not you add additional ingredients.

The main thing to keep in mind is the temperature of the oil. You want to be between 180 F to 350 F. The hotter it is, the darker the oil will be. If it gets too hot (think smoking), it will burn the chilies and result in a bitter flavor. You can test the oil by dropping in a few chili flakes and if it sizzles, it is ready. I like to leave the chili flakes in the oil for a few days to gain maximum flavor, then strain. After that the oil is ready to go. Chili oil also has a pretty long shelf life, two to three months if you store it in a cool, dark place.

To make other types of chili oils you can add other ingredients, such as granulated garlic, shallots, salts or peppercorns. A really popular one is a chili crunch sauce. While this is traditionally used in Asian dishes, it adds a ton of flavor and texture, which can be great on pizza too.

Different oils in general are great flavor boosters for pizza and just like a great extra virgin olive oil, hot oils can be cross utilized throughout your menu. They are a great addition to sandwiches, can add a kick to salad dressings, tossed with wings and used to finish appetizers, such as a mushroom crostini or burrata over roasted vegetables. It’s also easy to make a big batch and have it available for your customers to add to their own slices and pies.

There are multiple dimensions to every pizza and when you want maximum flavor you want to look at every one. I’m a big believer that there doesn’t need to be tons of toppings on a pizza but rather good quality and well thought out ones. Hot oil provides a complex and flavorful option to up your pizza game.

Hot Oil Recipe:

Get a Hot Oil recipe.

Audrey Kelly owns Audrey Jane’s Pizza Garage in Boulder, Colorado.

The post Hot Oil is a Great Pizza Topping and Condiment appeared first on Pizza Today.

Blend it like Beckham

“Today’s pizzamakers are fortunate to live in an era wielding not only a diversity of grains, but also the knowledge of nutrition, gluten strength and fermentation to harness their full potential. The Fertile Crescent has come full circle as ancient grains are blended with contemporary expertise to create these beautiful modern pizzas.”
-Serhan Ayhan, Owner, Next Level Pizza, New York

In these modern times, chefs, bakers and innovative pizza makers like Serhan Ayhan are all looking for identity-shaping foods for their businesses. Many pizza makers have shifted their focus to a more artistic strategy that was usually used by chefs in their shiny controlled kitchens. This new artistic perspective about the platform that is pizza combines structural integrity, layering of flavors, new uses of ancient grains, and a combination of grains for their pizza crusts. The new pizza artists are now pushing the limits of manipulation like fine wine makers to achieve the perfect pizza crust. The more knowledge you have of your flour, the more you will be able wrap your pizza head around the perfect crust for your pizzeria. Just remember, any negative characteristics of a certain flour can be altered by other flours to create a superstar pizza crust.

Mixed Blessings

The characteristic of flour depends on the variety, location and growing conditions. Some wheats are considered soft and some are known as hard. Hard wheat has more of the protein’s gliadin and glutenin which form gluten when the flour is moistened. While mixing doughs, there are two distinctions; strong flours — which have a high protein content and are used to make breads, pizza and other yeasted products and weak flours — which are made from soft wheat and are used to make cookies, cakes, and pastries.

Endo What?

The composition of each wheat kernel consists of bran, germ and endosperm. Let’s jump in this geeky swamp for a second.

Bran: This is the hard, outer skin of the kernel and represents 14 percent to 17 percent of the grain. It is darker in color than it appears as small brown flecks, usually named whole wheat. In cases where millers crush white wheat, or screen out the bran, they may appear lighter. Other darker flours like Spelt, Einkorn, Rouge de Bordeaux etc. are darker also. Whole wheats may be altered into more lighter, or “golden” by the miller screening more of the bran out.

Pizza Bakers Note: Because Bran flakes are sharp, they affect the strength of the gluten bubbles and negate a certain level of extensibility you seek to both stretch your dough for a better cornicione, or airy crust. Millers use the distinction extraction that refers to the total amount of bran and germ taken out as a percentage. A lower extraction means that more endosperm is in your flour and less bran and germ. This may help you formulate the rise of your pizza with other factors like heat and hydration.

Germ: This little nugget of life is what creates a new plant if the kernel is sprouting and represents 2-3 percent of the grain. The germ is the vitamin hub of the kernel containing protein, nutrients and vitamins. Germ also contains a lot of fat and therefore can become rancid quickly if held too long.

Pizza Bakers Note: Adding raw wheat germ at 5-7 percent of total flour in your pizza recipe will create a nice nutty flavor and much more nutritious bread without hindering the gluten strength.

Endosperm: This is the starchy, white interior of the kernel after the bran and germ are removed and represents 81-83 percent of the grain. Depending upon the type of kernel, it represents about 67-76 percent starch and between 6-18 percent protein. It contains small amounts of minerals, sugar, fat and moisture. Many consider this as flour once the germ and bran are removed by the millers.

Pizza Bakers Note: Because the ground endosperm represents the bulk of starch and protein, it is most important to know the aspects of each one. Starches are complex carbohydrates and can absorb up to half of their weight in water and a small amount of starch becomes available as food for yeast. About 6-18 percent of white flour is protein depending upon the variety of kernel. Roughly 80 percent of proteins are glutenin and gliadin which, when combined with water create gluten. This creates the scaffolding that supports the gluten net that holds the carbon dioxide which makes an airy pizza crust. Of course, all this depends upon many, many factors. Some high-gluten flours contain added gluten to achieve consistency- some companies call this “reinforced” flour.

A Note on Baker’s Percentage:

This practical shift from ounces and pounds provides an accurate and faster way to measure flour in your pizzeria. By taking the total flour in kilograms and grams and basing the other ingredients individually against the flour, you’ll be able to speedily mix and replicate recipes. For example, when 1000 grams of flour is used with 100 grams of water, the water baker’s percentage is 10 percent. If the salt in this same recipe is 10 grams, then the baker’s percentage of the salt is one percent.

Power of the Flour

Flour is usually categorized as high-gluten flour at 14-percent protein, bread flour at 11-13.5-percent protein, cake and pastry flour which are 8 percent and 9 percent respectively.

European flours typically top out at 11.5-percent protein, lower than typical North American flours. They are graded on ash content. T45 and T55 are flours with low ash for cake and pastry. T65 are high-gluten and higher grades are flours with increasing darkness ending at dark rye designated T170.

Some other flours that are trending in innovative pizza products are as follows:

Spelt: Often considered the ancestor of modern wheat, this grain has become increasingly popular in pizzerias. It has a lower absorption than wheat and a weaker gluten structure, so it usually needs to be ground finer and/or mixed with a high-gluten mix. I’ve used local, Amish-grown spelt at a 60-percent mix to 40 percent high gluten for almost 15 years. The payoff of using spelt is a deep, slightly sweet, molasses flavor and nutty flavor that customers love.

Kamut: This durum wheat is trending with up to 40 percent higher protein than modern wheat. This golden flour has a nuttiness with hints of butter, and it is packed with nutrients. Many flour companies are milling white Kamut flour. Kamut has a reputation as being more easily digested than regular wheat and it has a chewy texture. I like this pizza dough with strong cheeses like goat and Gruyère paired with fatty pork, sweet fruit, and nuts.

Buckwheat: First documented in China 6000 years ago, this grain is rich in zinc, copper and manganese and is an important grain for vegans. Buckwheat adds zero gluten to your pizza crust mix but packs loads of strong nutty flavor. It must be ground finely because it will dilute the structural matrix, less is more.

Kernza*: I’ve used this Perennial Wheat for almost 10 years in my menu-mix. Long known as the next wave of sustainable grains, Kernza has roots that can penetrate the earth up to 10 feet down which will produce grain even in drought conditions. This also means no tilling, no fertilizers or pesticides that are needed to grow this grain. Kernza has 17-percent protein and a sharp bran which means it needs to be screened more by the millers. The reward is a pizza crust that is a brown sugary, almost honey-like flavor of nuts and maple.

Durum: Because of climate change, this is the grain of the future because it grows in hot, arid environments. Durum is a golden flour known as semolina and has different grinds, for pasta and breads. I’ve been getting different blends from Sicily that are stone ground at Molina del Ponte. The Rimacinata flour is a blend of Simeto, Duilio and Appio durum wheats but my favorite for baking a wonderful Focaccia Barese and Pizza in Teglia is 100 percent Tumminia. The sweet nuttiness and cakelike texture of this grain makes an airy, unforgettable crust.

Einkorn: This is one of the oldest wheats that has been cultivated. Its low gluten content may drive a pizza maker nuts which is why I use it with higher gluten flour for a fluffy, velvety texture with a slight chew. The advantage is a deep nutty and almost grassy taste perfect with cream sauces and strong cheeses.

Soy and Rice: These both contain no gluten and are used extensively in non-gluten crusts. These flours are added to the trendy Roman pizza called Pinza*. The soy flour is used as a non-gluten replacement for wheat and the white rice flour gives the pizza a crunchy and soft texture. It is mixed with olive oil to cloak some of proteins that form gluten. Using too much soy flour can lead to an unpleasant beany flavor but toasted soy flour adds a pleasant taste. Too much rice flour adds a sticky and oily finish to the tongue.

John Gutekanst owns Avalanche Pizza in Athens, Ohio.

The post Understanding Modern Flours, Mixing Trends and Blends appeared first on Pizza Today.

Let’s Chill: Exploring Restaurant Refrigeration Options

Pizza Today readers say that refrigeration is the number-one piece of equipment they plan to purchase in the next year, and it’s vital.

“It’s the absolute necessary thing to make your pizza restaurant run,” observes Chuck Hammers, president at Pizza My Heart in Northern California. Reliable refrigeration is absolutely critical for food safety and culinary quality.

It’s among your most expensive purchases, so consider your options carefully. Here’s a guide to refrigeration basics, to help you make the best decision whether you’re building out a new kitchen or replacing old equipment.

Making the right refrigeration choice will help you execute your mission of providing fresh, flavorful and safe pizza to your clientele.

Assess your refrigeration needs

“It starts with projecting your volume. How much sauce, how much cheese are you going to need to keep refrigerated? Are you going to cook your sauce and have to chill it down? The health department will look at that as a hazardous risk anytime you have to heat and chill food. So that means you need more refrigeration space because that typically happens in very shallow pans that take lots of shelf space,” advises Ken Batali, owner of Batali Associates Hospitality Consulting. “If you can get your stuff delivered every day, you need less refrigeration space than if it’s only once a week.”

Pizzerias that depend on a long, cold, slow ferment for their dough require significant extra cold storage.

You also need to consider your space and layout, budget, and health and safety regulations specific to your region.

Types of Commercial Refrigerators

Your refrigeration needs will vary based on a number of factors, such as business volume; complexity of menu; type and volume of ingredients; and whether you’re full-service, counter-service, or fast casual. You should also keep potential growth in mind.

• Walk-In Refrigerators: High-volume pizzerias may need a walk-in. They take up valuable back-of-house real estate and they can’t be moved easily, so they have to fit your space and your workflow. Adjustable interior shelving and rolling racks make them very versatile. You can choose from three options regarding the location of the condenser. Self-contained units have a condenser attached to the evaporator on the exterior of the unit, which is a less expensive option but generates a lot of local heat. A remote compressor can be mounted elsewhere in the building where the heat is less of a problem, and a remote outdoor compressor can be mounted outside.
• Reach-In Refrigerators: These offer easy accessibility in a compact footprint. Because they come in single or multiple sections with separate doors, they’re ideal for segregating different types of products. You can also choose a dual-temperature model, with a freezer section side-by-side with your refrigerator section(s). Expect adjustable interior shelving and precisely regulated digital temperature controls.
• Undercounter Refrigerators: These handy units are often used as supplemental refrigeration under prep countertops. Use these to take maximum advantage of limited floor space, and to hold high-traffic, frequently used ingredients.
• Refrigerated Prep Tables: These tables have integrated refrigeration under the counter and/or quick-access countertop refrigeration. Size your prep table according to how many pizza cooks you have working simultaneously. There are many variables in the prep table universe: drawers versus cabinets, removable cutting boards, adjustable shelving and more. They also employ several types of refrigeration to ensure countertop pans of ingredients stay at a uniform temperature. Traditional refrigeration involved cold air blown from the base to the bottom of the pans, but this may not keep food at the top of the pan cold enough. Innovations to deal with this issue include cold air blown over recessed pans, chilled rails and chilled dividers.
• Bar Refrigeration: If you serve cold beverages, consider whether you need separate bar refrigeration. Specialized racks and compartments ensure convenient access and quick service.
• Merchandising Refrigerators: If you offer self-serve beverages, choose a refrigerator that maximizes visual appeal. These have transparent glass doors (or no doors) for easy viewing and access.

What’s new in Restaurant Refrigeration?

Eric Hsieh, equipment department manager at Action Sales in Los Angeles, California, explained some of the new innovations in the commercial refrigeration industry.

R290, a liquid propane refrigerant that’s easier to work with and more eco-friendly than previous refrigerants.

Phone apps can collect data, generating a temperature log you can show to health inspectors, and also alert you when the power goes out or the temperature rises.

Coated components help reduce corrosion, especially when acidic products like tomato sauce are stored.

Buying Refrigeration: New or used?

Commercial refrigerators are similar to any large, expensive and essential piece of equipment. Buying new is the most reliable strategy with the best odds for long-term, hassle-free operation, but buying used confers significant savings. The usual pros and cons apply: New products have warranties and manufacturer support, and they’ll have more high-tech features and smart controls such as multiple temperature dials, automated defrost cycles, digital temperature control and remote monitoring systems. They’ll also be more energy efficient.

“I’m not really an advocate of used refrigeration equipment because it’s so mission-critical,” says Batali. “However, if you can get a box and put a fresh new compressor in it, then you might be able to save some money that way.”

Refrigeration Buying Tips

“I think the best resources are either bigger equipment supply houses or equipment brokers,” advises Batali, “because they usually have multiple brands and multiple solutions.”

Hsieh says “for pizza-specific, we usually recommend a top-mounted compressor. It stays cleaner, and it makes washing underneath [a reach-in] easier. We also recommend American brands because they usually have a lot of service networks and you can find techs that have parts and know how to fix then. Whereas imported brands, they have their own service networks, and they don’t fix units outside of warranty. It’s a lot harder to keep them going after the warranty period’s over compared to American brands.”

Hammers says that because of the high California labor rates, “it’s so expensive trying to repair these things. We find that if it’s not a simple repair, then it’s better just to go new again. If our compressor goes out, we end up buying a new machine. It’s just too expensive when we start chasing it. And then you end up kind of throwing good money after bad.” When machines stop working right, he warns “the health department will be all over you. It’s much more strict than it was 10 years ago.”

Refrigeration Maintenance

Can in-house maintenance help your refrigerators last longer?

“You can’t really stress that enough,” says Hsieh. He emphasizes that the compressor area and any accompanying filters must be cleaned according to manufacturer recommendations, especially in pizza restaurants with lots of airborne flour. The drain line inside the fridge is also subject to blockage by organic matter or mold and must be cleaned regularly. Hammers of Pizza My Heart concurs that diligent maintenance, especially cleaning compressors, must be a priority.

Having your refrigeration dialed in will make your pizzeria operation less stressful and more efficient. Think critically about your needs, decide on your priorities, and have a long conversation with your trusted commercial restaurant equipment supplier. By choosing equipment that matches the demands of your pizzeria as closely as possible, you’ll maximize your refrigerator dollars and ensure safe, high-quality pies leaving the red-hot environs of your oven and landing in the hands of happy customers.

Annelise Kelly is a Portland, Oregon-based freelance writer.

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New technology and changing consumer habits affect credit card costs

There are many ways to pay for a pizza, and most of them involve credit. New technology, and increased demand for delivery and takeout, could affect how much it costs pizzeria owners to accept these forms of payment. Whether customers use tap and pay, mobile payments, or pay at the table on a device, part of the total amount goes to the credit card processor and related entities. The exact amount varies, and restaurant operators sometimes don’t really know how much they are paying.

Consumers are increasingly using their cards and smartphones to pay for purchases. According to the 2023 Diary of Consumer Payment Choice from the Federal Reserve, in 2022 only 18 percent of consumers preferred using cash for payments, down from 26 percent in 2019. While the pandemic drove much of the preference for contactless payment, online orders, and other transactions that use credit and debit cards, the report noted that consumer preference for credit cards has increased since 2016, when the Fed began the survey.

There has been little change in the amount restaurant operators pay to accept cashless payments. “Newer technology has affected payment processing fees, but not always in the way that one would expect,” says Robert Livingstone, founder of Ideal Cost, which works with merchants to reduce credit and debit card acceptance fees. “Using Tap to Pay, Apple Pay, Google Pay, etc. should not significantly change credit card processing fees.”

Using Tap to Pay with a card or Apple Pay, Google Pay, or another smartphone payment requires EMV compliance, or the use of the chip instead of magnetic stripe reader. The chip is more secure and less susceptible to fraud than the mag stripe. If a pizzeria accepts cards by swiping or keying in the number, that is considered non-EMV compliant, which Livingstone says can add more than one percent and hundreds of dollars in penalties. It can also hamper businesses in chargeback disputes.

Another payment innovation that has captured attention is peer-to-peer payments such as Venmo and Zelle. These systems, while handy for friends repaying each other for dinner, are not designed for businesses to accept payments. “We always recommend that business owners confirm with their accountant whether the revenue will be reported correctly,” Livingstone says. “Most banks do not allow these apps to be connected to a business checking account.”

In general, Livingstone says, pizzeria owners should expect to pay three- to four-percent rates for credit card processing sales, and possibly more if they use third party delivery apps.

Payment Processing Fees and Discounts

One big trend that affects payment processing fees is the increase in delivery and takeout. These phone and online orders have Card Not Present (CNP) fees to offset the higher risk of fraud. “Based on the credit card processors we work with, if you tap or insert it’s cheaper than when the card is not present with online ordering,” says Dean Kashefi, CEO and an owner of InTouchPOS.

Because there are many entities involved in accepting credit cards, there are several factors that affect costs. “The trick about credit cards is the fees are not necessarily by the processor,” says Damian De La Rosa, director of sales operations at InTouchPOS. “There are so many different rates based on card types.”

The different fees cover various stages of authorization when a consumer pays with a card. Different processors might refer to the various fees with different names, or offer a flat rate that encompasses several fees.

The interchange fee, which can also be referred to as the wholesale fee or the swipe fee, is a percentage plus a per-transaction fee, which the merchant pays to the cardholder bank. The interchange fees are generally one to three percent. The fees are higher for credit cards than for debit cards, and higher for rewards cards such as those that offer airline miles.

Payment processors, which facilitate communication between the merchant, credit card network, and the cardholder bank, can charge monthly fees, per-transaction fees, and equipment lease fees.

Assessment fees are paid to the credit card networks. The four networks are American Express, Discover, MasterCard and Visa.

“It gets challenging for merchants to be able to budget,” Kashefi says. “If I was looking for a processor, I would ask three questions: are you charging me per transaction, what is the amount per transaction, and what is the interchange rate.”

Avoiding Confusion with Credit Card Fees

Businesses may not discourage people from using credit or debit cards, and may not add a surcharge to consumers who pay with a card. Beware of payment processors that offer “surcharge billing,” says Chris Lybeer, chief strategy officer of point of sale company Revel Systems. “They will say, ‘Sign up and customers will pay for your credit card fees.’ First there are federal rules about this, second there are state rules, and third of all the card brands want people to use credit cards.”

American Express, Discover, MasterCard and Visa can impose fees on businesses that violate agreements. Instead of adding a surcharge, pizzerias can offer consumers a discount for paying cash, and display both prices clearly on the menu.

Pizzeria owners should make sure the payment processor provides detailed, easy-to-read billing statements. The bill should show the number of transactions and the dollar amount that was subtracted from the sales total to pay the processing fees. Instead, Lybeer says, some processors simply deposit money into the restaurant’s account, and the owner doesn’t have access to details, such as whether they are being charged for not being EMV compliant or how much of the fees were for Card Not Present. “Knowledge is power,” he says. “See if you can get a sample statement.”

As with any vendor, an offer of “free” or “0% markup” should also be met with suspicion. “When something is free it’s too good to be true,” Lybeer says. “Something is wrong.”

Proposed Changes to Credit Processing Fees

Legislation might change some of the fees. The Credit Card Competition Act of 2023 proposes opening up payment processing networks to more competitors, potentially lowering the processing fees that merchants pay. The bill is currently in committee in the U.S. Congress.

Separately, the Federal Reserve proposed lowering the fees merchants pay for accepting debit cards. Merchants currently pay card issuers 21 cents plus 0.05 percent of the transaction amount, and the proposal would lower that to 14.4 cents plus 0.04 percent of the transaction amount. The Fed would have to vote on the proposal and collect public comment.

NORA CALEY is a freelance writer who covers small business, finance and lifestyle topics.

The post Today’s Payment Processing Fees appeared first on Pizza Today.

How pizzerias can keep sustainability momentum rolling well into the future.

Even when leadership’s intentions are pure and their commitment firm, a pizzeria’s momentum with sustainability can nevertheless stall.

Employee turnover might overrun even the most well-designed efforts, as a revolving door of employees weaken an operation’s ability to consistently execute sustainable practices.

Costs might derail thoughtful local purchasing objectives, especially amid inflationary pressures in an already low-margin industry loathe to raise menu prices.

A lack of resources or know-how might hamper management’s ability to troubleshoot and subsequently drive a return to more familiar – and less environmentally kind – patterns.

And the need to extinguish daily operational fires, from missing cash to a no-show employee to a plumbing issue, might nudge sustainability into the background over time. After all, amid mounting orders, pizzas to cook and bills to pay, tackling climate change might seem more luxury than necessity.

To be certain, it’s not easy being green – and even harder staying green.

Josh Prigge of Sustridge, a Minnesota-based sustainability consulting firm, and Michael Oshman, CEO and founder of the Green Restaurant Association (GRA), offer pizzerias battle-tested thoughts on building a productive and lasting sustainability strategy.

First, take a wider view of sustainability’s value.

So often, business leaders mistakenly view sustainability in terms of dollars and cents alone. While they might launch sustainable initiatives for the “right reasons” – namely, to contribute to a healthier planet – they then evaluate such efforts exclusively through the bottom line.

In some instances, sustainable practices will deliver clear financial positives. Decreasing energy use, for example, will spur lower operating costs and reducing waste will prompt fewer trash pickups. Both will generate an obvious bottom-line impact.

Some of sustainability’s other benefits, however, are less evident and instantaneous. Prigge says restaurant leadership must understand sustainability’s wider value and use that as fuel to maintain momentum.

“With some sustainable efforts, there might not be an immediate payback, but rather some intangibles that lead to the long-term health and success of the business,” Prigge says.

To Prigge’s point, restaurants incorporating and promoting their sustainability efforts can attract new customers. According to an October 2022 report from Datassential, nine of out 10 consumers say sustainability matters to them, while more than half say restaurant sustainability practices “somewhat influence” their out-of-home dining choices.

“Folks are looking for businesses who share their beliefs,” Prigge says, adding that sustainable initiatives can also spur PR opportunities and “free advertising” for the restaurant.

Oshman, meanwhile, notes that sustainability can also help businesses attract and retain quality employees. In IBM’s Institute for Business Value (IBV) report released in 2022, 67 percent of the survey’s 16,000 respondents said they were more willing to apply for positions with environmentally sustainable companies. Given the high cost of employee turnover, the ability to attract and retain talent can spark significant benefits.

“Employees want to be working at a place that matches their values,” Oshman says.

Second, bake sustainability into the business strategy.

For many restaurants, sustainability frequently becomes a disjointed collection of scattered decisions. Buy more local ingredients here. Reduce energy there. While such one-off practices are noble and positive, a more cohesive strategy positioning sustainability as a core value and central business strategy increases the likelihood of long-term success.

Prigge urges restaurant operations to create a formal sustainable strategy featuring defined targets and attainable short and long-term goals.

If a restaurant wants to increase its local buying, for example, it must first understand what percentage of goods are currently purchased locally. Thereafter, it can create a realistic target to push that figure up in the short and long-term with specific action steps – convert to purchasing all local cheese by the close of 2024, for instance – to hit those marks.

Yet more, everyone at the restaurant should know the goals. Leadership should incorporate sustainable practices into staff members’ formal job duties – maybe it’s recording food waste or separating trash into compost or recycling bins – and provide clear communication on why specific efforts matter. Leadership should also communicate progress and celebrate notable wins with staff.

A formal strategy including designated tasks and targets will help engrain sustainability into an operation’s culture and its daily activities. Employees and management alike will know the expectations and goals, which makes it easier to maintain momentum even amid staff turnover.

“Sustainability isn’t a one-month thing,” Oshman reminds. “It’s commitment and support and ongoing effort.”

Finally, be vigilant in looking for ways to improve.

Any restaurant will encounter challenges as it pursues more sustainable operations. A manager passionate about sustainability will move on or a local vendor offering a great line of sustainable disposables will cease operations. Those temporary hiccups cannot stall progress.

“Keep in mind there are more physical solutions than ever before, so there’s not just one good napkin anymore,” Oshman says.

Specifically, Oshman urges restaurants to utilize resources designed to help drive their sustainability efforts. Two summers ago, for instance, the GRA launched six badges, each one outlining “understandable and relatable” environmental steps a restaurant could take to increase sustainability. The Near-Zero Waste badge, for example, features instructions on recycling, waste reduction, food waste, training, reusables and disposables.

Many local utilities or state restaurant associations, meanwhile, offer resource pages to help commercial operations pursue more sustainable practices or adhere to environmentally minded legislation. Such resources promise to elevate restaurant leadership’s awareness, highlight winning strategies and propel sustainable efforts.

In addition, Prigge urges restaurants to shift their calculus. As one example, energy efficient investments like a smart thermostat or shutting down idle equipment might offer a more immediate and noticeable financial payment, particularly in older buildings. In contrast, water savings might not appear as robust off the bat. Rather than looking at each utility individually, he suggests “bundling projects together” to see the bigger ROI picture.

Then, he recommends using savings in one area to fuel additional investments, thereby allowing today’s sustainability to feed tomorrow’s gains.

“Create a revolving loan fund,” Prigge says. “Put the savings from one sustainable project with immediate payback in there and then reinvest it elsewhere down the line, so your sustainability continues to grow.”

DANIEL P. SMITH Chicago-based writer has covered business issues and best practices for a variety of trade publications, newspapers, and magazines.

The post Making Sustainability Sustainable appeared first on Pizza Today.

Selling pizza in stadiums and arenas

When you’re building your brand in your local area, there are many traditional ways to do this. Whether it is being entrenched in your community or using the typical forms of advertising. For making a huge impact in brand recognition there may be no bolder move than getting aligned with your local sports organizations and venues. Even if you do not have any major or minor league teams in your area you will have some high school sports that may present some opportunities as well.

We currently have 17 different concession stands spread out over five different venues. They are Acruisure Stadium, (home of the Pittsburgh Steelers and Pitt Panthers) PPG Arena, (home of the Pittsburgh Penguins) PNC Park, (home of the Pittsburgh Pirates) Beaver Stadium (home of the Nittany Lions) and Pegula Ice Arena (home of Penn State Hockey). We have done this all over the course of 18 months. In that 18 months we have gone from people not knowing about us to almost anytime someone sees us in our shirts they at the very least say that they need to eat there, that they have heard about us or someone they know loves our food. We have made a huge mark on Western PA in the form of name recognition.

The Product to Sell in Stadiums

Before we ever spoke to any sports team we had to think about a product that we could sell in the stadiums. I suggest doing your research and trying other pizzas in outside concessions. You don’t want to ruin your brand by putting out an inferior product. The product you sell inside your stores may not be able to be duplicated in a venue that’s not your pizzeria. Inside our pizzeria we never freeze any of our dough. We knew if we could freeze just the shells after we parbake them we would be on our way to having a product that we could sell outside of the restaurant.

From there it was important to use the same sauce, cheese and pepperoni as we do on premise. It was also important to be able to build the pizza on site with fresh product on top of our frozen shell once it was defrosted. The shell that we make is the same dough recipe as we have always used for our five other styles of pizza. Just like the other five styles we use different processes when fermenting and baking the shells.

Once we had the quality where we wanted it we knew we could mass produce the product because we had just purchased a 4,800 square foot commissary building. This gave us the means to produce dough during the day and we have a place to store the shells. With that being said I know of some friends in the industry who overnight produce shells for their other locations at their pizzeria and this same method could work for making shells for outside venues. We use the commissary to mass produce prep for our restaurants and producing the shells for stadiums has offset the cost of the operations of our commissary building.

Staffing & Training at a Concession Venue

Each venue that we operate in has a contract in place. Each venue is a little different, but they are all somewhat the same. In the sense that we sell them the shell. This is how we offset the operations of the commissary building as mentioned above. Then from there we set up a licensing agreement where we get a certain percentage back on each slice of pizza sold. We have no staff operating the booths, we use the vendor staff. The initial thought is how can you monitor quality if your staff is not making the pizzas? We have put forth some proven ways to control the quality. We train all of their supervisors in the very beginning so that they can train their staff. From there we have produced wall charts for all the concession stands that show how to properly prepare the pizzas. We then supply the venue with measuring cups for the cheese and the proper spoodles for the sauce.

Once the training is complete a small team of my employees and myself do go to the first few events at the venue. We never step in and make all the pizzas but we do train and spot check for quality. One of the ways we ensure that our product will be made up to our standards when we are not there is to make their employees feel like our employees. The first thing I do at each new venue is to give them all a Caliente Pin and a Caliente T-Shirt. The leaders of each stand I gave them a $100 Caliente Gift Card. I learned all their names and called them by such when I saw them.

When I took a prospective stadium through one of our existing stadiums they could not believe the camaraderie and love that I had for them and they had for me and my staff. They asked me how often I am there and I told them just in the beginning a few times a year for spot checks. You could tell they care about the product and they care about me. I also make sure I give them all a gift card at Christmas time. If you have read anything I have ever written, you know I am huge on treating people the right way and caring about them before they care about you. The stadiums and outside concessions are no different.

We have learned a lot about being in outside concessions and what I have laid out for you above are the must do’s. The don’t or mistakes along the way that we have made is really not so much on the product end but more on the end of how the deal is structured. There is so much effort that goes into being in stadiums the last thing you want to do is go in and not have proper signage or display of your product. I can not stress enough how important it is to have all your signage details in any contract that you sign. Where all signage will be displayed, who’s paying for it and most importantly who is installing it. I ended up with a huge bill for signage to be installed because I had to use their installers who happened to be union workers. In the end don’t just treat the outside concessions like just an extension of your business, treat it like your business.

Nick Bogacz is the founder and president of Caliente Pizza & Draft House in Pittsburgh.  Instagram: @caliente_pizza

The post Building your Brand Through Off Premise Concessions appeared first on Pizza Today.

Employee Retention Recipe for Success

In the ever-evolving landscape of the pizza industry, one crucial ingredient that should never be overlooked is retention.

Retaining employees is critical to ensuring that your busy kitchen and front-of-house operations work as efficiently and harmoniously as possible, and your customer satisfaction stays high. From creating a consistent dining experience for patrons to optimizing operational effectiveness and team dynamics, your pizza palace depends on retaining talented and dedicated staff.

“This industry has a constant churn of employees coming in and out of restaurants,” says Rebecca Hebert, business development representative at 7Shifts, a team management solution for restaurants. “When you find good ones, you want to do everything you can to keep them.”

We talked to some experts about why employee retention is not a mere garnish, but rather the main course of sustainable and thriving restaurants. We also share their tips on how to retain employees so your pizzeria can operate at the top of its game.

Save Money

The cost of recruiting, hiring and training new employees can be substantial in terms of time and resources. By retaining skilled and experienced staff, restaurants can save money they would otherwise spend on recruitment and training programs. Retaining employees means “you’re not posting jobs, you’re not spending money on labor to train people,” says Jack Hott, director of product management at Poached, a hiring platform for the hospitality industry. “Basically it’s a distraction. When someone leaves you need to do a whole lot of things that are outside the domain of what you need to do to run your business.”

Consistency in Service

Consistency in service is essential for building a positive reputation and retaining customers. Long-term employees are more familiar with the restaurant’s menu, policies and service standards. High turnover can lead to variations in service quality and negatively impact the overall customer experience. “Keeping your staff is good for consistency for the guests and the entire business, and it’s also good for morale for the entire staff,” observes Hebert.

Customer Relationships and Loyalty

Regular customers often form relationships with long-term staff, enhancing customer experience and loyalty. “The customers do notice,” notes Hott. “They see familiar faces. That’s part of creating a good regular clientele.”

Productivity and Efficiency

Experienced employees get more efficient as they learn your restaurant’s processes and systems. High turnover leads to poor efficiency as new employees get up to speed. Retention “reduces stress on the manager,” says Hebert. “It takes a lot of time and a lot of energy to hunt for someone new. That manager could instead be focusing that energy on their current staff – working on training and career development and just overall support.”

Knowledge Transfer

Experienced employees acquire valuable knowledge about the restaurant’s operations, customer preferences and industry trends. When employees stay with the restaurant, this knowledge is retained within the organization, contributing to its institutional memory.

For example, “when you have a long-term employee, you can move them around between roles as necessary,” says Hott. “Say you need somebody to fill a hosting shift who’s normally a server. They can do it because they’ve seen it happen in practice so often. Same with the back of the house – you might need a line cook to serve as a prep cook. They can step into that role because they’ve seen it happen through experience, but maybe not through direct training.”

Team Culture and Cohesion

A stable, long-term team is likely to develop strong bonds and effective communication, vital in a fast-paced and collaborative environment like a pizzeria. High turnover disrupts team dynamics, making it challenging to maintain a positive and efficient work atmosphere.

“Retention can be really important to a company’s culture,” reflects Hott. “Your long-term employees are training the new ones on culture and how to succeed in that workspace. These are both material things and behavioral things. Psychologically, people tend to mirror those who are around them. When you have strong long-term employees that behave a certain way, new employees will respond to that. When you have a lot of churn, you lose that culture. It’s harder to teach the cultural parts of the job when everyone’s so new that no one really knows what the culture is supposed to be. It can create some chaos in terms of how employees interact with one another. If you have an unpredictable workplace, you’re
going to have turnover.”

Employee Morale

High turnover can negatively impact the morale of the remaining staff. Constantly seeing colleagues leave leads to a sense of instability and lower morale among those who stay. “One price you can pay is that when somebody leaves, it may influence other staff who weren’t thinking about leaving. It often creates a moment where people feel like maybe this is the time to go,” says Hott.

HOW TO RETAIN EMPLOYEES

Pay Well

“People like to work for us because we pay well,” says Chuck Hammers, president of Pizza My Heart, with about 500 employees at 27 California locations. “We don’t have much turnover. Over 25 percent of all our employees have been with us over five years, and most of our managers have been here 10 to 30 years.” He notes that POS technology that invites people to add a tip “is truly a game changer for us. Our employees are seeing an extra five dollars an hour in tips on average, and that just keeps the employee there.”

Respect Your Staff

Hebert emphasizes that “this industry is notorious for overworking staff. It’s been glorified, but it burns people out, it makes them miserable. Ultimately they leave or do a bad job. People have lives outside of work and managers need to respect that. They need to be protected and supported by management.” In addition to offering career growth opportunities and ongoing training, support your employees when they face challenges with their families, medical issues, mental health issues or financial issues.

Train Well

“Have a solid training foundation,” advises Hebert. “Not just training for the steps of service and learning the menu, but about how the entire culture of the company works, because that culture is really what is going to keep people there, especially if it’s a good fit. So nurture them and put in the effort to train. Focus on productivity and well-being over just labor dollars, and you’ll keep staff.”

Cultivate Your Culture

Hott says “we find that businesses with strong positive cultures have retention, and they have an easier time hiring because they can use the network of those long-term employees. That business will also have a reputation within the community that will attract more long-term employees.” He observes that inconsistency from management causes a lot of turnover. “If you’re constantly changing expectations, constantly changing how tasks are structured, it creates a distraction for the worker. Most people want to be where things are predictable. Be very clear with what you want out of an employee. If you’re able to create predictability in your workplace, you’re going to have retention.”

Annelise Kelly  is a Portland, Oregon-based freelance writer.

The post Mastering Employee Retention for the Win appeared first on Pizza Today.

A Look at Pizza Places Around the U.S.

Each month, we highlight pizzerias across America and showcase what makes them standout. Explore featured menu items and pizzas.

Berwick Pizza & Subs, Green Camp, Ohio

Berwick is home of the dessert pizza. The pizzeria uses cereals and other sweet favorites to create the pies. Berwick applies that creativity to its entire pizza menu. “One thing that sets our restaurant apart is our crazy pizza creations,” says Austin Buckland. “We feature a new pizza every month with our Pizza of the Month program and dare to be different. From Cosmic Brownie and Pumpkin Donut to Caramel Apple Fritter, we come up with a new recipe monthly. We are well known to be heavy pizza toppers. We load the pizza toppings on. Our large pizza has nearly a pound of cheese! We make our own dough daily and cook our pizzas in an old-fashioned deck oven. One of our most ‘stand out’ menu items would have to be our Fruity Pebbles dessert pizza. We have several dessert pizzas on our menu, but it’s a classic favorite flavor in pizza form. We start off with a sugar cookie base, sweet cream filling, and our own dessert streusel. We top it with Fruity Pebbles and swirls of icing!”

Piccoli Piatti Pizzeria, Bethesda, Maryland

This Neapolitan-style pizzeria is embarking on its second location this year. The original location sits in the Wildwood Shopping Center and features an open kitchen drawing eyes to its dome oven. The menu is full of small plates, sandwiches, salads and pizzas. The menu also highlights mussels, including Smoky Pancetta with white wine, crema, leeks and parsley. In addition to classic Neapolitan pizzas, Piccoli Piatti also offers unique creations like the Inverno with mozzarella, goat cheese, Brussels sprouts, caramelized red onion and herbs. The Norma is topped with mozzarella, eggplant and ricotta. The Fiarelli features mozzarella, sausage, broccoli rabe and fontina.

Circle Inn Pizzeria, Clearfield, Utah

Congrats to Circle Inn, which reopened in a new location after a devastating fire in 2022. The multi-generational family-owned pizzeria has been a staple of its community since 1941. The menu features cheesy and garlic bread, wings, sandwiches, salads and pizzas. Sandwiches include the French Dip with au jus dipping sauce. Specialty pizzas include Chicken Bacon Ranch, Turkey Bacon Ranch, Philly Cheesesteak, Spicy Buffalo Chicken and BBQ Chicken.

The post Pizza Destinations: Berwick Pizza, Green Camp, OH; Piccoli Piatti Pizzeria, Bethesda, MD; Circle Inn Pizzeria, Clearfield, UT appeared first on Pizza Today.

Norwood, Mass. (January 18, 2024) – As National Pizza Week wraps up this Sunday, January 20, 2024, Uno Pizzeria & Grill – the birthplace of deep dish pizza – is proud to announce its 80^th birthday celebration this year. The iconic pizza destination will honor the milestone at its fifteen restaurants throughout Massachusetts with a series of contests, events and promotions where nostalgic Uno guests from the last eight decades can share some of their fondest memories and experiences at Uno’s for a chance to win prizes, including an all-expenses paid trip to Chicago, where the Uno story began in 1943.

The contest will encourage Uno’s fans to share their ‘Uno’s Moments,’ heart-warming stories of family nights, first dates, post-game meals and gatherings with friends at www.unos.com/80years and through Uno’s’ social media pages. Contest entrants will also have opportunities to win free pizza for a year and Uno’s swag and apparel in addition to the all-expenses paid trip to Chicago, which also includes a visit to the original Uno Pizzeria & Grill on the corner of Ohio and Wabash. Plans for in-restaurant events, along with weeklong celebrations for Uno’s’ other signature styles of pizza including Chicago Thin Crust, Detroit-style, Tavern-style, Gluten-free and Cauliflower crust will be announced in weeks ahead.

“The common thread amongst our loyal guests from over the last several decades is that fond memories are created at Uno’s, long-lasting memories of visiting our restaurants and trying our deep dish pizza for the very first time with friends, family and teammates,” said Erik Frederick, CEO of Uno Pizzeria & Grill. “We look forward to hearing more of those memories through Uno’s Moments, and creating even more memories in the years to come here in Massachusetts, which became our home away from home when Aaron Spencer introduced delicious deep dish pizza here in 1978.”

Uno Pizzeria & Grill, formerly and commonly referred to as Pizzeria Uno, was introduced outside of Illinois for the very first time in 1978 when Aaron Spencer – Massachusetts resident, entrepreneur and prominent businessman – purchased the franchise rights to the restaurant and brand. Spencer opened the first franchise location in Boston with an expanded menu to attract a broader crowd than just pizza enthusiasts. Uno’s now has fifteen restaurants in Massachusetts cities and towns including Attleboro, Bellingham, Braintree, Dedham, Framingham, Haverhill, Leominster, Millbury, Revere, two in Springfield including the Basketball Hall of Fame, Sturbridge, Westborough, Worcester and Wrentham, and its corporate headquarters are located in Norwood.

Knowing well that some people who grew up with Uno’s here in Massachusetts have moved to different areas in New England, Uno’s is also offering the contest to those who now reside in New Hampshire, Rhode Island and Maine and can take advantage of in-restaurant promotions and events at their respective hometown Uno’s. For more information, please visit www.unos.com.

About Uno Pizzeria & Grill:

Based in Boston, Massachusetts, Uno Restaurant Holdings Corporation includes approximately 80 company-owned and franchised UNO Pizzeria & Grill restaurants located in 18 states, and the District of Columbia, India, and Saudi Arabia. UNO is all about connecting people over awesome pizza – from its famous Chicago Deep Dish, which UNO invented in 1943, to its Chicago Thin Crust, to its gluten-free and vegan pizzas to its new Detroit Style Pizza. For more information, visit www.unos.com.

The post Uno Pizzeria & Grill Celebrates 80 Delicious Years with ‘Uno’s Moments’ and Chances to Win Trip to Chicago and Free Pizza for a Year appeared first on Pizza Today.

Guide to the 2024 Best Pizza Lists

The search of this year’s leading national best pizza lists has started early. Did your pizzeria make one of this year’s top pizza lists? Making best pizza in the US, state, region or even world can be a game changer for pizzerias. Be sure to bookmark this guide and visit it often. Bookmark this page. We will be updating it with new pizza lists as they come out.

See which pizzerias are being recognized in the U.S. this year. Each “best pizza” list is based on its own criteria using expert panels, audience votes, reviews or other factors. Here are the biggest pizza lists of 2024 so far:

Eat This, Not That! Ranks Best Slice of Pizza, According to Chefs

Burrata & Hot Honey Pizza, L’Industrie, Brooklyn, NYC

New York slice famed L’Industrie nabs the No. 1 spot on Where to Get The Best Slice of Pizza in America, According to Chefs from Eat This, Not That!, a brand that’s comprised of an award-winning team of journalists and board-certified experts, doctors, nutritionists, chefs, personal trainers, and dietitians who work together to bring you accurate, timely, informative, and actionable content on food, nutrition, dieting, weight loss, health, wellness, and more.

L’Industrie’s pizzas were called “a textural masterpiece.” Also in Top 10 pizza slices spots are Ian’s Pizza in Madison, Wisconsin. Tivoli in Seattle, Wells Brothers Pizza in Racine, Wisconsin, Umberto’s in New York.

Check out the full best pizza slices list at Get The Best Slice of Pizza in America, According to Chefs.

Muhammad Abdul-Hadi, Down North Pizza, Philadelphia, PA

James Beard Awards recognizes Pizzerias, Pizza Chefs

Pizzerias are being recognized in several James Beard Award categories this year. The James Beard Awards are among the nation’s most prestigious honors recognizing leaders in the culinary and food media industries, and those in the broader food systems.

Check out these what pizzerias and pizza chefs are honorees or finalists in the James Beard Awards 2024:

Muhammad Abdul-Hadi, Founder/Owner, Down North Pizza and Down North Foundation, Philadelphia, PA, will receive the Leadership Award for Industry Culture and Practices.

Photo Courtesy of Lovely’s Fifty Fifty

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR, is a finalist for Outstanding Chef.

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD is a finalist for the award for Best Chef: Mid-Atlantic.

Honorees and category winners will be announced at the James Beard Awards® ceremonies presented by Capital One held on June 8-10 in Chicago.

Congrats also the James Beard Awards semi-finalists, including:

Chef-owner Tony Conte opened Inferno in 2015. He applies his fine-dining culinary background to his artisanal, wood-fired pizzeria.

Outstanding Wine and Other Beverages Program — Bufalina, Austin, TX

Best Chef by Region

California — Michael Procaccini and Stefano Procaccini, La Parolaccia, Long Beach, CA

Great Lakes — Salvador Fernandez, Bridges Craft Pizza & Wine Bar, Greencastle, IN

New York State — Scarr Pimentel, Scarr’s Pizza, New York, NY

For more about the honorees and finalists, as well as when the awards ceremony will take place, read Pizzerias, Pizza Chefs recognized at 2024 James Beard Awards.

International Pizza Challenge crowns Best Pizza winners, Pizza Maker of the Year

Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo (March 19-21) in Las Vegas

Pizza makers from pizzerias around the world went head-to-head to find out who makes the best pizza in the world at the International Pizza Challenge (IPC) at Pizza Expo in Las Vegas, March 19-21, 2024. This year’s Challenge included five professional pizza-making divisions and three partner competitions. In all, International Pizza Challenged welcomed 439 unique pizza competitors with a total of about 500 competition spots in the Traditional Pizza, Non-Traditional Pizza, Neapolitan/STG Pizza, Pan Pizza, World’s Best Cheese Slice divisions.

Check out these best pizza winning pizzerias:

• Tony Cerimele, owner of New Columbus Pizza Company, in Nesquehoning, Pennsylvania, is the 2024 World Champion Pizza Maker of the Year and Best Pan Pizza.
• Joe Carlucci, owner of Valentina’s Pizzeria & Wine Bar, Madison, Alabama, captures 2024 Best of the Best Pizza title.
• Andy Huynh, Cowabunga+, Hamilton, Ontario, Canada, wins the World’s Best Cheese Slice.
• Vincenzo Santoro, Song e Napule, New York, New York, wins Best Neapolitan Pizza.
• Alex White, Yukon Pizza, Las Vegas, Nevada, wins Best Non-Traditional Pizza.
• Sergio Balderas, Truly Pizza, Dana Point, California, wins wins Best Traditional Pizza.

Regional Best Traditional Pizzas and Best Non-Traditional Pizzas in the Midwest, Northeast, Southeast, Northwest, Southwest and International were also recognized. For more on the International Pizza Challenge and to see more best pizza winners, go to Official International Pizza Challenge 2024 Best Pizza Winners are…

Clever identifies The Best Pizza Cities in America

Clever Real Estate names Denver among the best pizza cities, in addition to Chicago and New York.

Clever’s research went on to rank 50 Pizza Cities, The 15 Best Pizza Cities, Rankings by Category, The 10 Worst Pizza Cities and America’s Pizza Preferences.

According to Clever, they ranked “50 biggest metro areas in the U.S. using the following parameters for each city: Pizza reputation, based on a survey of 1,000 Americans; Rate of pizza restaurants per 100,000 residents; Pizza passion, based on local internet search activity for 34 pizza-related terms (e.g., “pizza near me,” “pizza delivery,” “pan pizza,” etc.); Average Yelp rating for pizza restaurants; Average price of a large cheese pizza; Average price of a large pepperoni pizza; Share of median annual income required to purchase one cheese pizza each week for a year; and Share of median annual income required to purchase one pepperoni pizza each week for a year.”

Go to Clever’s The Best Pizza Cities in America: 2024 Data.

Top 100 Pizza Spots according to Yelp Elites 2024

Yelp has just released its list Top 100 Pizza Spots. Pizzerias on the list were selected by Yelp Elite Squad. Who are these Yelp Elites? According to Yelp’s Support Center, “The Yelp Elite Squad is our way of recognizing people who are active in the Yelp community and role models on and off the Yelp site. Elite-worthiness is based on a number of things, including well-written reviews, high quality photos, a detailed personal profile, and a history of playing well with others.”

Lombardi’s Pizza, New York

For the Top 100 pizza list, Yelp compiled the list according to this: “This is an all-time list of the Top Pizza Spots in the US, according to Yelp Elites. We identified businesses in the pizza category on Yelp, then ranked those spots using a number of factors, including the total volume and number of 5-star reviews each business had that were written by members of the Yelp Elite Squad.”

1. Pequod’s Pizzeria, Chicago, Illinois
2. Bestia, Los Angeles, California
3. Lombardi’s Pizza, New York, New York

Find out who else made the Top 100, go to the Top 100 Pizza Spots according to Yelp Elites 2024.

35 Pizzerias to Watch in 2024

Our 35 pizzerias to watch this year was hand selected by Pizza Today, taking into account factors like total operation, from sales and employee programs to community outreach and marketing. We asked independent pizzeria owners to submit their businesses for consideration in our Pizzerias to Watch list. We received hundreds of outstanding submissions. To name a few:

• Abbiocco Pizzeria, Indianapolis, Indiana AbbioccoPizzeria.com
• Dedham House of Pizza, Dedham, Massachusetts www.dedhamhouseofpizza.com
• Mattenga’s Pizzeria, Schertz, Texas mattengas.com/
• Old Town Pizza, Auburn, California www.otpizza.net
• Slice Pizza & Brew, Birmingham, AL https://www.slicebirmingham.com/

Check out the entire 35 Pizzerias to Watch in 2024 feature.

Stay tuned. More best pizza lists will be added as they are published.

See who made America’s Best Pizza Lists in 2023.

The post Guide to the 2024 National “Best Pizzas” Lists appeared first on Pizza Today.

New Invite-Only Initiative Brings Innovative Approach to 40th Installment of Pizza Expo

The 40th Anniversary International Pizza Expo will kick off this March with a new and unique event, Exchange at Pizza Expo. The event is designed to help growth-focused pizzeria owners and operators expand their networks, accelerate their business growth, and learn about innovative solutions and services for their actual business needs.

The intimate, invite-only event will take place the Sunday prior to the show’s opening. Exchange at Pizza Expo on March 17th extends the Pizza Expo experience for select pizzeria owners and vendors with Pizza Expo’s Show Floor opening on March 19 and closing on March 21. Exchange at Pizza Expo gives participants and vendors the opportunity to take care of business ahead of the hustle and bustle of the world’s largest pizza industry event.

Exchange will host qualified buyers and vendors to a unique format that includes small group, boardroom-style presentations, a keynote session, one-on-one appointments, and networking opportunities in a smaller, more intimate setting. The style and format optimize attendees’ time to maximize their opportunities to arrive at actionable next steps with newly introduced partners before Pizza Expo even begins. The Event delivers a style and service befitting owners and operators with busy schedules and wish for a more efficient way to discover the solutions and information they need without sacrificing important vetting and one-to-one discussions. 

Aracely Ferraresi, Vice President of the Xcelerator Division at Emerald, parent company of International Pizza Expo, oversees the new initiative. “We are thrilled to introduce Exchange at Pizza Expo, an exclusive gathering crafted to empower our esteemed attendees with invaluable networking opportunities and resources for accelerated business growth,” she says. “This intimate, invite-only event brings together pizzeria owners & operators along with vendors in a dynamic setting. Through personalized curated schedules, presentations, and tailored networking sessions, Exchange at Pizza Expo promises to be a transformative experience that we expect will be a valuable add on to our show.” 

How it works: Personalized schedules for each pizzeria operator will be created based on their interest and needs with Peer Group two days of boardroom presentations, 1:1 meetings, and networking opportunities. The Event team gives special attention to individually curate attendees’ experiences to support their growth goals and business needs. Participants will learn about products, services and equipment, while also developing deep connections with fellow operators and each other.

Interested pizzeria owners and operators with 10 or more locations may request an invite to the exclusive event and interested Suppliers may request more information using the form at https://pizzaexpo.pizzatoday.com/exchange-at-pizza-expo/.

About International Pizza Expo & Conference: The annual International Pizza Expo remains unchallenged as the industry’s largest event. Thousands of pizzeria professionals convene in Las Vegas, Nevada each year for 3 days dedicated to all things pizza. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event. Visit https://pizzaexpo.pizzatoday.com/ for more information.

About Emerald: Emerald’s talented and experienced team grows our customers’ businesses 365 days a year through connections, content, and commerce. We expand connections that drive new business opportunities, product discovery, and relationships with over 140 annual events, matchmaking, and lead-gen services. We create content to ensure that our customers are on the cutting edge of their industries and are continually developing their skills. And we power commerce through efficient year-round buying and selling. We do all this by seamlessly integrating in-person and digital platforms and channels. Emerald is immersed in the industries we serve and committed to supporting the communities in which we operate. As true partners, we create experiences that inspire, amaze, and deliver breakthrough results. For more information, please visit: www.emeraldx.com

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Fast Casual Franchise by 13-Time World Champion Tony Gemignani Had a Record Day of Pizza Sales, Reinforcing its Success as a Beloved Pizza Restaurant with 29 Locations in Arenas and Stadiums in California and Nevada as a part of its 145 Units Open or in Development Nationally

SAN FRANCISCO (February 14, 2024) – Slice House by Tony Gemignani, the highly successful fast-casual pizza franchise by world renowned pizzaiolo Tony Gemignani, is proud to announce a record day of pizza sales at Allegiant Stadium on Sunday, February 11, 2024, for Super Bowl LVIII. Slice House served an incredible 8,200 slices of pizza to football fans in attendance at the big game; the impressive milestone is a testament to customers’ love of Slice House’s authentic pizzas, as well as the franchise’s success within such venues. Slice House’s five locations at Allegiant Stadium are among its 29 locations in arenas and stadiums in California and Nevada, including the San Francisco Giants’ Oracle Park, San Francisco Warriors’ Chase Center, San Francisco 49ers’ Levi’s Stadium, and the newly opened Sphere in Las Vegas – which are a part of its 145 units open or in development nationally.

“As a football fan and pizzaiolo, there is no bigger day than Super Bowl, so it was incredibly exciting for Slice House to have such a strong presence at Allegiant Stadium, serving a record 8,200 slices of pizza on the day of the big game,” said Founder Tony Gemignani. “Food has a way of bringing people together and this was no exception. I was honored to be at Slice House during the Super Bowl to personally serve our authentic pizzas to fans, whether they were San Francisco Bay Area natives who are familiar with our pizzas or customers visiting from other cities who were experiencing Slice House for the first time.”

President George Karpaty continued, “Slice House has a long history being a part of sports and entertainment communities, and we look forward to continuing to expand in arenas and stadiums and beyond as a part of our nationwide franchise program. Super Bowl was a great example of how Slice House provides top-quality pizza and genuine hospitality in fast casual, high traffic environments with a franchise that supports every aspect of the business.” In advance of the big game, Slice House designed and executed a dedicated social media campaign inclusive of organic and paid elements that targeted fans.

Slice House is a convenient way for diners to experience pizza and more by a world-champion, celebrity chef. Originally opened in San Francisco’s historic Italian neighborhood of North Beach in 2010, Slice House by Tony Gemignani has since expanded to include 6 standalone locations as well as 29 locations within arenas and stadiums. In 2023, Slice House by Tony Gemignani, named the #1 Emerging Brand in Pizza Marketplace’s Top 100 Movers & Shakers, launched its nationwide franchise program; to-date, it has achieved 145 franchised units open or under development across five states.

For more information, please visit www.slicehouse.com and follow along on Instagram @SliceHouse and Facebook @SliceHouseFolsom.

ABOUT SLICE HOUSE BY TONY GEMIGNANI

Originally opened in San Francisco’s historic Italian neighborhood of North Beach in 2010, Slice House by Tony Gemignani is where artisan pizza meets fast casual dining.  Slice House is a convenient way for diners to experience the 13-time world champion’s famous New York, Sicilian, Grandma, Detroit, and California style pizzas including gluten-free, vegan, and vegetarian options, as well as pasta, wings, and salads accompanied by a drink menu featuring local craft breweries and natural wines.  In 2023, Slice House by Tony Gemignani launched its nationwide franchise program and achieved 100 units open or under development across five states. Named the #1 Emerging Brand in Pizza Marketplace’s Top 100 Movers & Shakers 2023, Slice House presents the opportunity to join a seasoned team with over 30 years of experience in the multibillion-dollar pizza industry, offering the credibility of a celebrity chef, access to authentic regional recipes, and a flexible revenue stream from brick-and-mortar locations to stadium kiosks, with fast-casual, sit-down, take-out, or third-party delivery services.

The post Slice House by Tony Gemignani Serves 8,200 Slices of Pizza at Allegiant Stadium’s Slice House Locations for Super Bowl LVIII appeared first on Pizza Today.

Alex Camara appointed President and COO to Spearhead Strategic Initiatives, Growth Strategy and Oversee Day-to-Day Operations

SEATTLE, Wash; Feb. 14, 2024 – Seattle-based culinary restaurant and retail business, Tutta Bella, today announced that Alex Camara has joined the company as President and Chief Operating Officer (COO). The move comes as the company prepares to expand its retail/CPG product line both regionally and beyond the Pacific Northwest.

In his new role, Camara, whose background is in food retail and global manufacturing, will lead Tutta Bella’s strategic planning and development efforts, while also overseeing operations at the company’s Seattle-based restaurants, and its manufacturing facility in SoDo. The 15,000 square-foot facility, which opened in the summer, currently supports the production and distribution of artisan products to more than 200 retail outlets across the Puget Sound area, including Costco, QFC, Fred Meyer and PCC.

“With significant growth ahead for Tutta Bella, it was clear that we needed to add an executive resource, a growth-minded leader with the expertise and vision to guide us through this next phase of our journey,” said Joe Fugere, Tutta Bella Founder and CEO. “Alex checks every box and he’s the perfect fit for us. He’s a proven leader, he’s a tremendous cultural fit, and we’re elated to have him join the Tutta Bella family.”

“Joe’s mission to live his dream, serve his people, and share his love for Neapolitan cuisine helped make Tutta Bella one of the most beloved restaurant brands in Seattle over the past 20 years,” said Camara. “There is an uncompromising commitment to his mission that I have long admired, it’s a mission that I’m grateful to be a part of, and I’m excited to lead our team into the future.”

Fugere, who founded the celebrated company in 2004, will remain as CEO and a member of the senior leadership team, and continue to lead the company’s brand development efforts and culture to Nourish Lives by Sharing Traditions, Authentic Food and Love in all that Tutta Bella is known and loved for.

About Tutta Bella

Founded in 2004, Tutta Bella is a Seattle-based restaurant group that operates five neighborhood restaurants, two grocerants and a food truck, while also offering retail food products in more than 200 grocery locations across the greater Puget Sound area, including at Costco, QFC, Fred Meyer and several local specialty outlets.

As the Northwest’s first Neapolitan pizzeria to be certified by the Associazione Verace Pizza Napoletana (VPN), Tutta Bella uses the finest imported and locally sourced ingredients, along with centuries-old artisan traditions, to bring an authentic and evolved Neapolitan culinary experience to its customers and guests. For more information, please visit tuttabella.com.

The post Tutta Bella Announces new President and Chief Operating Officer to Lead Company Strategic Growth Plan appeared first on Pizza Today.

Pizza Valentine’s Day Fun to add to your pizzeria’s V Day celebration

Pizza is the perfect meal for sharing so, of course, couples and families love to visit pizzerias on Valentine’s Day. The holiday gives you the opportunity to show your customers the love with heart-shaped pizzas and other Valentine’s Day-specific promotions, like a couple’s complete meal package.

9 Pizza Valentine’s Day Card Greetings to try!

We’re counting down 9 of the best Pizza Valentine’s Day Card Greetings. Try one of these on your social today:

1. You got a PIZZA my heart!

2. Every PIZZA me loves every PIZZA you!

3. You stole a PIZZA my heart!

4. All you need is love and PIZZA!

5. Any way you SLICE IT, you’re mine!

6. You’re the Pepperoni to my PIZZA!

7. PIZZA is my Valentine!

8. I love you with every PIZZA my heart!

    

   Now, this one might be contrary…

9. I love you more than PIZZA! And I really love PIZZA!

The post Happy Valentine’s Day appeared first on Pizza Today.

Super Bowl and National Pizza Day, a Perfect Weekend for Pizza Fans and Football Fans

Sometimes the stars align, the clouds part and the pizza heavens shine down upon you. My friends, this weekend is one of those times. Today is National Pizza Day and then, just two days later, comes the Super Bowl. Holy smokes — let those sales pour in!

Friday night is “pizza night” in many American households. You already know what to expect tonight. Some consumers who plan on ordering Sunday for the big game between the San Francisco 49ers and Kansas City Chiefs may forgo their usual Friday night dose of pizza. But don’t let that fool you into thinking this will be one of your “slower” Fridays.

A couple of weeks ago, Pizza Today’s very own Denise Greer penned this post detailing 10 ways pizzerias across the country will celebrate National Pizza Day. There are great ideas in the piece, including:

• Blow up your social media channels throughout the day today with challenges and giveaways.
• Let one of your most skilled pizza maker take over your social outlets for a while today and share some how-to tips and tricks.
• Do some door prizes for the first X number of customers who walk through your doors this evening.

Denise’s article had many tips. These are just 3 that you can still implement spur of the moment TODAY in the event you’ve been under a rock and are just now figuring out you should do something today for National Pizza Day.

(HINT: we’ve shared an awesome graphic on our social pages that you can snag and share on your feeds to let your customers know it’s National Pizza Day.)

Feeling Super?

Okay, I’m a Miami Dolphins fan. And as fun as the team was to watch this season, my Fins sputtered when it mattered the most and Kansas City broke my heart. Yes, Patrick Mahomes is that good. And maybe the Taylor Swift magic is helping fuel KC — Travis Kelce has always been a beast, but he seems to have gotten some extra “Gronk” swagger (New England Patriots fans will know what I’m talking about) lately.

Then on the other side you have the 49ers. A storied franchise with an elite running back (Christian McCaffrey), a game-changing wide receiver (Deebo Samuel) and a quarterback who can play (Brock Purdy).

What’s the point? This might be a really good game. And even if it turns out to be a blowout, there is so much hoopla surrounding the halftime show and the commercials that the Super Bowl today is not merely a football game. It’s a national event. And it’s an event in which pizza is often the star of the party.

I don’t know about you, but I’m stoked there are two huge sales days in the same weekend. Plus, this is a leap-year: there’s an extra sales day this month that wasn’t there last year. February is going to be good to you. Enjoy the weekend and get some sleep Monday. You’re going to need it.

The post Super Bowl Sunday, National Pizza Day — Big Weekend for Pizza! appeared first on Pizza Today.

Download our Pizza Trends Webinar

UPDATED: Pizza Today hosted a free webinar on the 2024 Pizza Industry Trends Report, Thursday, February 15, at 2 pm EST. Pizza Today editors Jeremy White and Denise Greer talked shop and dive into the trends, tidbits and other interesting stats uncovered in the 2024 Pizza Industry Trends Report.

From ingredients to employee initiatives to purchasing, and everything in between, we get into the nuts and bolts of our most comprehensive report ever. Read the 2024 Pizza Industry Trends Report.

Special thanks to our 2024 Pizza Industry Trends Report Sponsors:

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Factors that affect cash flow

“What you are afraid of is never as bad as what you imagine. The fear you let build up in your mind is worse than the situation that actually
exists.” – Dr. Spencer Johnson, Who Moved My Cheese?

Cash Flow is the heartbeat of your operation. Without it, you die. If there is a more fear-inducing truth in business, I do not know of it. The quote above from Dr. Spencer Johnson, the author of “Who Moved My Cheese?”, hits on this very point. It is one of the most insightful books I have read on the mindset of running a business. The whole premise is not to just look at your current situation, but to get a feel for how the future of your business is going to unfold. Looking ahead in your business is an often-overlooked part of running it. When you look a few months down the road, and even a year or several years down the road, everything becomes clearer. I am talking specifically about your cash flow.

Nick Bogacz, founder and president of Caliente Pizza & Draft House in Pittsburgh

Many different factors can affect cash flow, and there are some basics that need to be understood first before delving into advanced methods. Conducting a monthly profit and loss report in a timely manner is a must. Reading it and comparing it to months past is a good way to see where there may be opportunities to tighten your operation. There will always be a lot of talk about what your food cost should be and what percentage your labor cost should be; there could be hours of discussion on both subjects. For the sake of argument, I will tell you what ours is for Caliente. Our cost of goods is 30 percent, and that includes everything from paper products to chemicals, and everything in between. Our labor goal is 25.25 percent, and that includes all staff that work in the store.

Nothing helps cash flow more than sales. There was a point in the middle of last year when the summer woes were hitting us hard, and cash on-hand was a premium. It was during that rough patch that I was reminded that sales fixes everything. As a company, we turned our focus towards building sales, and we had a brainstorming session with our team. We did it with two different groups and then compared ideas, and picked the ones that came up twice, and a few others that seemed feasible. For the remaining four months of the year, we implemented many of these sales building techniques. From that point on, the cash flow increased and eased a lot of tensions and pressures.

Having a forecast of big expenses that will hit your account throughout the year can help ease the surprise when taxes are due, or you have some other major expense coming up. Using your profit and loss statements from the year before to see what months are the toughest gives you a sense of what to expect going forward. Having that expanded vision of being able to see months in advance will make a surprisingly big difference when managing your cash flow, and you’ll be better equipped to handle the peaks and valleys of business. Another hot button when talking about cash flow is raising your prices, and we will get into that in the next installment of Building Blocks.

Nick Bogacz is the founder and president of Caliente Pizza & Draft House in Pittsburgh.  Instagram: @caliente_pizza

The post Building Blocks: Cash Flow appeared first on Pizza Today.

Hosting a staff development party

Hosting a staff development party is more than just a fun escape from the daily routine; it’s a strategic move to enhance team cohesion, and appreciation and reduce attrition.

Mike Bausch, owner, Andolini’s Pizzeria

“I have enough on my plate before thinking about a party.” I can’t emphasize it enough: this is not simply a party. A party is just a bunch of people in a room, typically drinking alcohol. This is not that, this is staff development. A staff development, or Staff-Devo for short, is a coordinated effort to relieve the attention of this high-pressure, fast-paced job and provide a relaxed setting for people to see other coworkers in a different light. When done appropriately, this builds unity and trust, which is the bedrock of a high-functioning team. A functioning team performs at a higher level and wants to quit their job less often, so how do you achieve that?

Beyond Just a good hang. Organizing activities that are fun and promote teamwork and communication can mirror the collaborative spirit.

Consider activities like team make-line challenges, restaurant-themed trivia or problem-solving games. Additionally, anything you would see at the World Pizza Games works excellently in this environment. Moreover, if you have an all-star, this can lead to you bringing them to Vegas to compete on the grand stage.

Beyond entertainment – these exercises in collaboration and communication show off acumen to all the members of a successful restaurant team.

Budget-Friendly, High-Impact. You don’t need to break the bank to host an effective Staff-Devo. The key lies in creativity and making the most of what you have. Utilize your restaurant space or collaborate with a local venue that offers enough room for activities. Sunday nights, post-close, often work best for such events, minimizing disruptions to your business operations.

Essential Staff Party Elements for Success:

1. Recognition. Introduce an element of friendly competition. Have a trophy or a custom title belt with your logo that employees can vie for. It’s a tangible symbol of achievement and a fun way to foster healthy competition. We use the Andolini’s Title Belt for our “ANDOMANIA.”
2. Professional Boundaries. Make it clear that while this is a party, it’s still a work-related event. Set boundaries regarding acceptable behavior to avoid any incidents that could lead to disciplinary actions.
3. Safety First. If alcohol is involved, ensure underage staff are clearly marked and understand the repercussions of breaking the rules. Arrange transportation for staff who may need help to drive home.
4. Personal Touch. Take the time to thank every team member who attends personally. It’s a small gesture that goes a long way in showing your appreciation. If you allow family members to attend, thank them.
5. Change of Taste. Serve food from a different restaurant. It gives your team a break from the usual and shows your support for fellow local businesses.
6. Legal Considerations. No matter what you do, have staff sign a waiver for additional protection. Have your lawyer draft something considering everything you plan to do.

Hosting a staff development party is a strategic investment in your team’s well-being and, by extension, your pizzeria’s success. It’s an opportunity to strengthen bonds, show appreciation, and ultimately, create a more positive, productive work environment. Food, ambiance, and SERVICE are what we provide the customer, and great service leads to return business and solid ROI.

The post Mike’s Monthly Tip: Staff Party for ROI appeared first on Pizza Today.

What is a Pro Forma and why is it critical to your business?

We have never opened a restaurant without having a pro forma fully vetted before debating anything we would do. In fact, my brother and business partner Jim and I have had many conversations around the pro forma, where it was the deciding factor NOT to do a potential venture. A pro forma allows you to see the future or at least have a solid, hypothetical guess of what will happen—mapping out everything that this potential new store could achieve and all the downsides that go along with it purely from a financial perspective to determine whether or not this is worth the risk. All entrepreneurship is a risk, but this helps mitigate it and makes it a calculated one.

Demystifying the Pro Forma

A pro forma is a set of financial projections that give you and potential investors a clear picture of your restaurant’s expected financial performance. Unlike a typical business plan outlining goals and strategies, a pro forma provides concrete financial figures – revenue, costs and net income estimates over a given period.

This is a regular Excel spreadsheet. There’s nothing crazy in our high-tech about this, i.e., no geometry or insane pivot tables. It’s just projections of revenue with simple multiplication and addition.

We don’t use business plans, at least not in the classic sense. Most new-age business plans are more like vision boards; a bank or an investor does not care about your logo nearly as much as they care about your projection for profit. The strategy and intent are all good to know, but hard data matters most.

The Role of Pro Forma in Business Expansion

Informed Decision-Making:

A pro forma allows you to project the financial outcome of opening a new pizzeria. It considers location-specific costs, potential customer base and expected sales, giving you a clearer understanding of whether the venture is financially viable. These are massive considerations that must be highly evaluated. If you haven’t considered the worst-case ending profit, you are flying blind into the ether on a hope and a prayer.

Attracting Investors:

Investors are primarily interested in numbers. A well-prepared pro forma can demonstrate the potential profitability of your new venture, making it easier to secure funding. It’s like any sales proposal you go through, but in reverse, instead of the all-in cost on the last page, the investor wants to see the potential return in that final column. They also want to see that the potential return is rooted in solid factual research, not just “restaurants like this make as much as (blank) per year.” or “We’ll probably make about (blank) per year.” Instead, they want to hear, “Based on all this data and site research, we can conservatively say this concept should yield (blank) per year based on these projections in the pro forma.”

Risk Management:

Expansion comes with risks. A pro forma helps you anticipate and plan for potential financial challenges,
ensuring you’re not caught off guard. A WORD OF WARNING: DO NOT create a pro forma with an optimist mindset. Fill it out assuming low revenue and high labor costs. That way, if it still shows a profit, you know with more certainty this is a solid venture.

Comparative Analysis:

If you’re considering multiple locations for expansion, pro formas can be prepared for each, allowing for a side-by-side comparison to determine the most promising option. These will vary based on how many seats you have on-site and the average income metrics of the surrounding area.

How to do it:

Developing a pro forma might seem daunting, but it’s essentially about understanding and projecting your business numbers. Here are some key components:

Revenue Projections:

Estimate the sales your new location might generate. Consider factors like foot traffic, menu pricing and the size of the establishment. The size only matters, though, if the seating is there. If the location is all kitchen and very little seating, it will translate to a poor pro forma. Butts in seats are the determining factor to the success of most pro formas.

Cost Analysis:

Include both one-time costs (like renovation and equipment) and ongoing expenses (like rent, utilities, staff salaries, and how many people it will take on shift to make this thing run). If you have a massive location and the kitchen is super spread out, it will require more people to operate, affecting your projections. Meanwhile, if the location is lean and mean and can pump out tons of product with minimal staff serving a large audience, that is a better setup for success.

Profit Projection:

Deduct your estimated costs from the projected revenue to forecast profit. This will give you a sense of the financial health of the proposed expansion. And remember, if it doesn’t pass muster, ditch it. This is a business, not a hobby. Do not fall in love with a location or the vibe; many gorgeous high-end restaurants close daily because of rent, bad foot traffic, poor visibility and overall poor planning.

Why a Pro Forma Can Be More Insightful Than a Business Plan

While a business plan is great for new operators to map out their brand’s strategic direction and goals for their own guidance, a pro forma provides the numerical backing for those strategies. If your brand is established, making a business plan is optional. The pro forma translates your business plan into quantifiable expectations and realities. A pro forma brings the financial implications of your business decisions into sharp focus, making it an indispensable tool for any expansion.

In summary, a pro forma is not just a financial document; it’s a map for growth, a reassurance for investors and a reality check for your business aspirations. It separates dreams from reality and aspirations from concrete facts.

As you contemplate your next steps in expanding your pizzeria, remember that a comprehensive pro forma is not just beneficial – it’s a fundamental necessity. It makes you a LITERAL fortune teller, seeing if you will make money or not and if the project is a GO or a PASS.

The post The Essentiality of a Pro Forma appeared first on Pizza Today.

Hairy Styles: Classifying Pizza Styles

If you feel like you’ve been experiencing Regional Pizza Style Fatigue lately, you’re not alone. Not long ago, the vast majority of Americans categorized all pizza into just a few broad categories: New York Style, Chicago Style and Other. Thanks to the Food Network, social media and various pizza competitions, we’ve been exposed to a wide array of global variations. Some are legitimate regional specialties while others are mere mirages used for marketing. How do we tell the difference and when is it important to ignore such classification? Let’s find out by diving into the history of regional style nomenclature.

What defines a food as regional in the first place?

The original pizza of Naples was itself a regional distinction. Well into the 17th century, the term pizza was used to describe cookies and cakes. The famous Renaissance chef Bartolomeo Scappi’s 1570 recipe collection, Opera, includes several recipes for biscuits and cinnamon buns that he portrays as different types of pizza. When the savory pizzas we now love appeared in Naples around the mid-18th century, the modifier Napoletana specified the dish based on its point of origin. Geography is certainly the most important element of a regional style’s definition.

There are strong parallels between pizza and BBQ, particularly in the case of provenance. BBQ expert and New York Times best-selling author Meathead Goldwyn explains that “South Carolina [currently] has many different styles of BBQ but the one that’s unique has a mustard-based sauce. Germans brought that in through Charleston.” In the same way, Texas style BBQ is often beef-focused because cattle were more common than pigs by the time the regional designation was made. The connection between place and food is integral to the legitimacy of a regional style.

Differentiation is another important step in determining a regional style’s definition.

Karen Dybis, author of Detroit Style Pizza: A Doughtown History, relied on that concept for clarity in her research for the book. “Detroit style pizza is not round, isn’t baked in a standard pan, does not only use mozzarella, and the sauce is not below the cheese.” The fact that Detroit’s deep square pizza isn’t identical to any other city’s indigenous style is what defines its identity.

This explains why Chicago’s deep-dish pizza has long defined its hometown despite being far less popular locally than thin, square-cut pizzas. By the early 1980s, it was seen as the antithesis of New York City’s thin slices. Chicago Pizza Tours founder Jon Porter points out the contrast between the Chicago deep-dish and NYC slice dining experience. “There weren’t many places that did [deep-dish] pizza. You had to go downtown, find a parking spot, and wait 40 minutes for your pizza. It was a special occasion restaurant, unlike the everyday corner slice shop experience in New York.”

Although the distinct characteristics that form a regional style are integral to its definition, the public is more concerned with what’s on the plate rather than a set of required recipes. According to Italian food expert, award-winning author, and TV host Katie Parla points out that Romans accept variation among their city’s Pizza Tonda restaurants. “They’re not all adhering to a specific [recipe], but the final product has the crispy and chewy texture that the local population requires.” We see plenty of variation in the pizza of Naples, but they all serve a similar size, texture and experience. The same goes for the pizza of New Haven, Connecticut. The city’s pizza is often associated with coal-fired brick ovens, but only a small number of its
pizzerias use them.

New Haven pizza expert, and author of Pizza In New Haven, Colin Caplan credits longevity for his hometown’s signature style. “Pizzerias in the New Haven area have been making it the same way for around a century. Our pizzas are thin, crispy, and charred – that’s what the people of New Haven have come to expect,” says Caplan. “I get [upset] when the pizza’s not charred.” Charred pizza isn’t unique to New Haven, but it has become an expectation across the past century.

What legitimizes a regional pizza style?

A legitimate regional style requires critical mass both in terms of the number of pizzerias serving it and the number of consumers recognizing it. A new pizzeria in Tuscaloosa that claims to have created Tuscaloosa style pizza last year is not making a legitimate regional style. Nor is a pizza that bases its identity on a topping combination. For instance, Hawaiian pizza has never claimed to be a style of pizza from Hawaii. It’s merely a topping combination loosely referential to the island state. Windsor, Ontario has several pizzerias that claim to make Windsor style pizza, but the only common thread among them is the use of shredded pepperoni, canned mushrooms and a local mozzarella. That’s a topping combination, not a regional style. We tend to identify artisan pizzas made with local produce as California style, but pizzerias across the country have managed to do the same without being anywhere close to the Golden State.

This begs the question: at what point does one pizzeria’s specialty transform into a regional style? Dybis thinks it’s all due to recognition from beyond the region. Despite being around since the 1940s, Detroiters didn’t recognize their own deep, square pizzas as a regional style until just over a decade ago. Some of the earliest
instances of the phrase “Detroit Style pizza” come from articles written in the 1980s in places like Lincoln, Nebraska, reporting on the new pizzeria in town that’s making “unique thick square pizza with the sauce on top.” Once enough pizzerias started serving the thick squares in Colorado, California, Texas and New York City it suddenly became a recognized regional style.

Pizzerias today often desire to be associated with a particular style. It definitely makes marketing easier, especially when a style is different from the mainstream options. Pizza schools and certification courses are making it easier than ever to gain credibility and acceptance. There are programs for Neapolitan, Roman, New York, New Haven and even Detroit style. For pizza makers interested in learning new methods or newcomers looking for a place to start, categorization can be extremely helpful.

With all the content bouncing around social media, it’s now easier than ever to draw inspiration from multiple styles, resulting in cross-pollination that blurs the lines separating regional classifications. Meathead Goldwyn believes that strict taxonomy is becoming less advantageous. “I think those walls have tumbled down. There used to be regional styles, but we’re in a global economy now.”

Humans love to categorize. It gives us a sense of order that helps establish expectations. As helpful as it can be for those entering the pizza business or customers encountering an unfamiliar slice, it can get in the way of creativity. Meathead puts it best. “I think we really need to worry less about these definitions and just make beautiful food.”

Regional Pizza Style Requirements:

1. Origin: All regional pizza styles are tied to a specific birthplace.
2. Differentiation: Must be unlike other styles in the area and unique from styles in other areas.
3. Longevity: Requires decades of existence.
4. Critical Mass: Both in terms of the number of pizzerias making the style and the population’s acceptance.
5. Recognition: The strongest regional styles are referenced from beyond the region.

SCOTT WIENER is the founder of Scott’s Pizza Tours in New York City and SliceOutHunger.org  Instagram: @scottspizzatours

The post When does a pizza become a regional pizza style? appeared first on Pizza Today.

Fill your February Calendar with Key Dates, Observances and Food Holidays

February may be the shortest month of the year. It is also packed with observances, food holidays and one of the biggest pizza sales days of the year.

Let’s look at some key dates and how you can honor them in your pizzeria. Mark the following dates on your calendar:

Black History Month

Find ways to spotlight Black-owned Businesses and chefs you partner with, as well as black-owned businesses in your area. Donate to charitable food organizations supporting black communities like Black Farmers Network and Black Chef Movement. Partner with local history and cultural organizations to host an educational food series. Spotlight and amplify the voices of your employees internally and externally. Extend these programs all year long.

5-9 National Pride in Foodservice Week

This is a week to honor fellow foodservice teams who work in schools, hospitals, nursing homes, correctional facilities and other foodservice workplaces. Let them know you appreciate them.

9  National Pizza Day

It’s time to celebrate America’s favorite food, PIZZA. Find a unique way to mark National Pizza Day that reflects your brand. Market it and then be sure you are ready for a big day.

11  Super Bowl Sunday

It’s one of the busiest, if not THE busiest days in American pizzerias. Get those systems in place to flow seamlessly in the massive rush of football fans, in house, to-go and delivery. We have some ideas to help the day run smoothly.

13  Galentine’s Day

This one is often overlooked. Give ladies the idea to dine with you. Create a friends meal package including app, pizza, dessert and alcoholic beverage.

14  Valentine’s Day

Heart-shaped pizzas will sell out on this day. Find out how to make a heart-shaped pizza. If White Castle can sell out reservations on V-Day, so can you. Have fun with your packages and promotions.

14  Ash Wednesday (Start of Lent)

This date marks the start of the 40-day season of Lent, during which time follows may abstain from meat during the period or many may abstain on Fridays. Restaurants offer lent specials and meatless promotions. Many restaurants add seafood and fish specials during lent. Highlight veggie pies or create something special to adhere to Lent specifications.

19  President’s Day

It’s a big deals day for consumers. Get in on the action with an offer your customers can’t resist.

Be sure to tag us @PizzaToday to share your February celebrations and events. Check out 10 Can’t Miss Pizza Holidays!

The post February brings Pizza Love Opportunities — February Observances and Food Holidays appeared first on Pizza Today.

National Pizza Day is Friday, February 9!

Your customers are already getting excited for National Pizza Day on February 9 and so should you. Pizza Friday and National Pizza Day, Friday will be a HUGE day. Pizzeria operators have found creative ways to mark the occasion. We’ve scoured the web and social media to share how pizzerias are celebrating. Here are ten fun marketing and outreach ideas we came across:

• Blow up social media with tag challenges for pizza giveaways
• Participate in Pizza Across America, a national pizza donation campaign
• Debut limited-time-only pizzas and new pizzas to secret menus
• Pizza giveaways for the first “X” number of customers
• Discounts, promo codes, BOGO deals, meal packages galore
• Let a pizza maker take over your social and share some pizza how-to tips.
• Reach out to media to make pizzas on local news programs and other media spots
• Games and more games, including pizza naming and trivia for swag, prizes and gift cards
• Pizza and craft beer pairing events
• Tie in a Customer Appreciation Day with a party

Don’t forget to tag @PizzaToday in your National Pizza Day posts so we can see how you celebrate and share on our social.

Other February Pizza Moments

National Pizza Day isn’t the only sales opportunity day this month. Valentine’s Day and Super Bowl Sunday. Pizza is all about the love and the biggest day in professional football is also one of the busiest days for pizzerias.

Here are a few pizzeria resources for you to make the most of these big February sales days:

Are you ready for Super Bowl Sunday?

Don’t get caught off guard with poor inventory management and staff scheduling. Wee have tips for you get ready for a super-sized sales day.

Valentine’s Day Heart-shaped Pizza

Did you know there is a heart-shaped dough mold? Yeah, we didn’t either so we made heart-shaped pizzas using a template. Learn how to make a heart-shaped pizza. We want to see those heart-shaped pizzas. Tag @pizzatoday on social.

Don’t forget to check out 10 Can’t Miss Pizza Holidays!

The post National Pizza Day, February 9th: 10 Ways Pizzerias Will Celebrate appeared first on Pizza Today.

Pizza Expo 2024 — 40 Years of Community

The pizza industry is different than most. There is a strong bond, a sense of community and a helping spirit. It wasn’t always that way. What changed the industry was the first International Pizza Expo in 1984. Today, the pizza industry is a realization of the vision of the inaugural Pizza Expo.

Pizza Expo 2024, commencing at the Las Vegas Convention Center, March 19-21, is expected to be biggest and best Pizza Expo yet. Attendees and exhibitors can expect fanfare and celebration of our four decades. “If you don’t make it this year to our 40th anniversary show, you’ll have missed being part of the largest gathering of pizza professionals ever assembled” says Bill Oakley, Pizza Expo Show Director. “It’s going to be a record-breaking show in terms of attendance and net square footage of exhibit space. Each year, we are committed to improving the experience for attendees and exhibitors alike in response to the industry’s ever-changing needs, demands and market changes.

“Expo attendees each year gain access to the latest equipment, technology, and software, as well as an education and demonstration program second to none. But they should also expect to find more new exhibitors and products than ever before. Pizza Expo continues to be your one-stop shop for everything you need for your restaurant all under one roof. It’s also your single best opportunity to discover what’s new, what’s working and what’s trending. You’ll be able to obtain new industry knowledge, insights and ideas that will help you position your pizzeria for improved profitability and future growth.”

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

What’s new at this year’s Pizza Expo?

Each year, we up our game at Pizza Expo, invigorating the show with new ideas. The 40th iteration will see the introduction of new competitions and events sure to satisfy attendees.

Oakley gave a breakdown on some of the exciting new additions to Pizza Expo 2024. They are:

1. The World’s Best Cheese Slice competition is new to the 2024 International Pizza Challenge.

2. We have 2 new pizza-making competitions this year.

a. Ooni Pizza Throwdown – The Ooni Pizza Throwdown will have two divisions, Traditional and Pan. Each competition will be limited to 15 entrants in each category. Entrants may only compete in one
category. Pizzas will be made in an entrant’s choice of Ooni oven – either Ooni Koda 16 (Natural Gas), Ooni Karu 16 (Natural Gas) or Ooni Volt (Electric.) Traditional pizzas can be any style cooked directly on the stone. Pan can be any style cooked in a pan or sheet.

b. Plant-Based Competition – A Plant-Based Competition featuring Daiya Foods Dairy-Free Cheeses! The crust/dough/batter must be fresh or parbaked. In addition, the dough — and all toppings — must be plant based. Each competitor’s goal will be to showcase Daiya Foods’ dairy-free cheeses and blends, including, but not limited to the following.

• • Daiya Dairy-Free Mozzarella Style Cheese
  • Daiya Dairy-free Shredded Italian Blend Cheese
  • Daiya Dairy Free Shredded Cheddar Cheese
  • Daiya Dairy-free Cream Cheese

3. 2 new hands-on Pizza Making Workshops (Paid – $250)

a. Reaching for a New Generation of Pizzaioli – Francesco Marra, Co-Founder and Director, Pizza University & Culinary Arts and Giulio Adriani, Master Instructor, Pizza University and Culinary Arts

b. Mastering Dough with Sourdough Willy – Will Grant, Owner and Master Pizzaioli, Workshop Presenter, That’s A Some Pizza

4. New School of Pizzeria Management Workshops (Paid – $250)

a. 1 New – Master Profitability: Conquer Budgeting Fears and Empower Financial Success and What to do BEFORE You Increase Menu Prices – David Scott Peters

b. Crafting Your Brand and Marketing Strategy – Mike Bausch, owner-operator, Andolini’s Pizzeria

c. Maximizing Revenue via Online Ordering – Melissa Rickman, owner – CFO Wholly Stromboli

The Sunday and Monday fee-based workshops were added to Pizza Expo less than a decade ago. In that time, they have helped many operators grow their business through intensive courses. “The workshops are so detailed,” says Content Director and Editor In Chief Jeremy White. “They give attendees the opportunity to really deep-dive into the subject matter with proven experts in the field. The knowledge you walk away with from these pre-show workshops is very valuable. I highly recommend attending one, particularly if you’re just getting started in the business. You’ll find a real nuts-and-bolts approach that leads to initiatives and procedures that you can immediately implement in your business to help it thrive.”

Pizza Expo has a long history of providing a top-notch education program. This year’s offerings include hard-hitting critical issues facing pizzeria owners. Bring your team and assign everyone educational sessions so you don’t miss any.

“This year’s education program has plenty of new workshops, seminars and demos that are sure to appeal to Pizza Expo attendees,” White says. “Scott Anthony is doing a seminar on exit strategies for retirement, a topic many pizzeria owners don’t plan for enough in advance. Drew Butler is a new face to the program. He’s going to discuss how he turned his pizzeria ownership dream into a reality. Eric Von Hansen is covering the importance of building meaningful and mutually beneficial relationships with vendors. Anthony DeSousa, another new face to the program, will detail how he took his online ordering sales over the $1 million mark. Lars Smith will be doing a seminar on using locally grown ingredients. Lots of exciting new things going on!”

Demonstrations on the show floor add to the excitement of the exhibit hall. Demos fill up fast. Arrive early, ask questions and take notes. Let’s highlight a few can’t miss demos. “You won’t want to miss Frank Zabski’s demonstration on New Haven Apizza,” White says. “It’s a style that is not very prevalent across the country outside of its home base in Connecticut. But it’s gaining traction, and for good reason. Plus, Frank is an energetic and entertaining speaker. It’s the perfect demo to kick off the show. You also don’t want to miss Tony Gemignani’s demo on Chicago Tavern Pizza or Scott Sandler’s presentation on how to make vegan nut cheeses. Our entire demo lineup is first rate, so make sure you plan in advance so you don’t miss the ones that are most applicable to your pizzeria.”

Let’s get the party started right by planning your Pizza Expo experience ahead of time. Go to PizzaExpo.com and download the app. See you in March.

Stay updated on all PIZZA EXPO 2024 News. We’ve created a hub for news from the World’s Largest Pizza Show. Find all the updates and happenings at Pizza Expo 2024. Go to the Pizza Expo 2024 Hub.

The post 2024 Pizza Expo Preview appeared first on Pizza Today.

Bell Peppers on Pizza: Ring the Bell

It’s time to ring the bell. Bell peppers, of course. Bell peppers ranked as the No. 8 most popular pizza topping in America, according to our pizzeria operator survey published in our 2024 Pizza Industry Trends Report. In some areas of the U.S., bell peppers break into the Top 5 Pizza Toppings.

Most pizzeria toppings list include these peppers that are in the Grossum Group of the Capsicum annuum. Let’s dive into a few more fun facts about bell peppers. They are in the nightshade family Solanaceae and they are native to the Americas. Bell peppers are loaded with Vitamin C. Red, yellow and orange bell peppers are all variations of the green bell pepper at various stages of ripeness and are typically sweeter than the green. Did you know that Paprika is made from bell peppers? If you haven’t played with dusting a bell pepper pizza with paprika or even smoked paprika, here is your invitation to try it.

Raw vs Cooked Bell Peppers

How you prep your peppers is up to you. Whether you use them raw or cooked may impact how you cut them. Generally, peppers are diced, sliced or cut into rings. Thickness varies.

Avoid large chunks or cuts when you are applying bell peppers raw onto a pizza. They will not have time to fully cook, unless you are going for the crunch of a pepper.

The mild flavor of the bell pepper makes it a good complement for other toppings. It doesn’t overpower other flavors. This is why you see so many supreme, deluxe and the works pizzas include green bell peppers. Peppers are raw in this application.

If you are looking to enhance the flavors of the bell peppers, cooking will bring out the sweetness. Cooking will also evaporate excess water in the pepper. You can saute them but a better method for a pizza kitchen is to roast them in your pizza oven. Simply leave whole and place on a roasting pan. Or quarter the peppers and remove the seed. Drizzle with extra virgin olive oil, salt and pepper and roast until you get a nice char on the skin. When removing peppers from oven, some choose to peel the skin off. But many prefer to keep the skin on.

Take peppers across the menu

Bell Peppers can be used in everything from appetizers and salads to sandwiches and pastas. Get the most of your pepper inventory with dishes that make bell peppers shine. There is one areas I’d like to see more bell peppers appear in and that is sauces.

An easy sauce that will wow customers is a pepper pesto. The spin on a traditional pesto is full of flavor and perfect on a pizza with chicken and spinach. Here’s the recipe:

Get the Roasted Red Pepper Pesto recipe. 

John Gutekanst has shared a sauce from Rome that is dynamite on pizza or on sandwiches. For an upcharge, offer it as a dipping sauce. Here is his recipe.

Get the Roman Roasted Pepper Sauce recipe.

The possibilities in pizza topping combinations that work well with bell peppers is endless. One of the most popular pizza combinations is a sausage and peppers pizza. Let’s create a simple, yet flavor-packed pizza recipe that kicks up the flavors of sausage and complements the bell pepper. Here’s the recipe:

Get the Spicy Sausage and Sweet Pepper Pizza recipe.

DENISE GREER is Executive Editor of Pizza Today.

The post Think differently about how you use bell peppers on pizza appeared first on Pizza Today.

Walk through the Pizza Process

Everyone’s ideal pizza will look, taste and feel differently. The key to building your perfect pie is understanding how to utilize different dough methods and how they will change your final product, picking the right tomatoes, cheese and toppings as well as when and how you add ingredients to your pizza.

The Dough

Let’s start with the dough. Depending on what style of pizza you are making, the ingredients and dough process will be different. The one thing that all doughs should have in common though, is proper fermentation. It is when the proteins in flour combine with water to create gluten. Yeast (whether commercial or natural) is added and consumes the simple sugars in the dough to create carbon dioxide bubbles. With the addition of salt, a stronger bond and gluten net form, causing the dough to rise and age. If you think about it, the slower and longer this process is, the resulting crust will be more dynamic by creating lots of airy bubbles and flavor in the dough. That being said, you don’t want to over ferment dough. Once there is no more fresh flour for the yeast to oxidize, the dough will turn flat and sour, thus not rising. That is why it is important to pick the right flour and hydration for your fermentation process and time.

Certain flours are synonymous with specific types of pizzas, but there is so much more to a flour than just the company that produces it. A few things to look for are:

• Protein percentage: the higher the protein of a flour the longer the fermentation time can and will be.
• W Factor: the extensibility of the dough or the strength of the gluten in the flour. A flour with less gluten, or a soft flour will be between W180-250. A strong flour will be between W250-300.
• Grind of the Flour: Measured on a scale from 00-2 with 00 being the finest and 2 the coarsest.
• Bleached or unbleached: Bleached flour uses a chemical aging process whereas unbleached doesn’t.

After you settle on your flour, the next important decision in dough is whether you use a Direct Method (mixing flour directly with yeast, salt, water and any other ingredients in your dough) or Indirect Method (A two-stage process to making dough using either a Biga, Poolish, Pate-ferment or sourdough starter).

The Sauce

While a lot of thought and experimentation should go into finding the right dough, the toppings can be just as important since they are the first thing that hits a person’s taste buds while devouring a slice. I’m a big believer that your sauce will only be as good as the tomatoes that go into it. That’s because it you use a quality tomato you don’t need to add very much else. The flavor of the fruit speaks for itself. There are a lot of different types and brands of tomatoes available, each bringing a unique flavor and texture to your final product. Almost everyone is partial to one or another. This can be dependent on the style you are making, where you live or what dominant flavor you look for in a tomato. For example, if you make certified VPN Neapolitan pizza, you definitely want to use DOP San Marzano tomatoes. This particular variety is only grown in the fertile soil under Mount Vesuvius in the Campania region of Italy. If your pizza style doesn’t need a specific tomato, there are a few really great options that are grown in the USA or Italy. Whatever you choose, you want to make sure they have a bright flavor and color as well as a good mouthfeel. A few of the different tomatoes you can buy are: whole peeled, strips, crushed/ground with skins on or off, or tomato purees. Blending a few varieties can create a balanced sauce without having to add additional sugar. Almost all pizza sauces should be uncooked. There are, of course, exception, such as using a sauce that needs to be cooked down with other ingredients like onions or Guanciale. The reason that it should be uncooked is that it cooks in the oven and you want to retain the sweet, bright flavor of the tomatoes.

The Cheese

Cheese. Pizza people stand by their brand of cheese and will almost never waiver or change. I’ve used the same brand since opening, but every year we re-try other brands or new ones that have emerged. My brother and I will do a blind taste test but every time we land on the one we have always used. The reason for revisiting it every year? The price. Whether you use fresh mozzarella, blocks or even stretch it yourself, cheese is one of the most expensive components on your pie. Yes, tomatoes and flour are expensive these days too, but the quantity you use per pizza compared to cheese is much, much smaller. My brother jokes that we should have a market price for slices depending on how much the cheese is.

Aside from the brand of cheese, a few things to look at for mozzarella cheese are:

• Milk fat percentage: do you want whole milk, part skim or a blend? I am a big believer in whole milk mozzarella. That grease drip that comes off your folded slice? Pure goodness. However, if you’re looking for a cheese that gives a good pull (think Insta worthy), part skim will be more your jam.
• Pre-shredded or blocks: Pre-shredded is obviously easier and very consistent. The downside is that a lot of brands add an anti-caking agent to them which gives the cheese a grittier texture. They are also usually more expensive than block cheese but that also is determined by your labor costs. If you buy the blocks you can either shred it or slice it. Slicing has the advantage of being very consistent for portioning.
• Mozzarella or blend: Mozzarella is the most common cheese on pizza but obviously different styles have different cheeses. Certain brands are coming out with mozzarella blends (cheddar, provolone, etc.).

Once you’ve decided on your dough, sauce and cheese, it’s time to consider any additional toppings. When and how you put on toppings can change the way a pizza tastes and feels in your mouth. If you put cheese on top of the sauce it will taste different than if you put it on the bottom. If you pinch on fresh sausage rather than add on sliced links it will interact with the other toppings differently. Certain things should always go on before the bake: raw meats, certain veggies and cheeses. While others should go on after: Arugula, cured meats, finishing cheeses and oils.

The type of oven should also be a consideration when building your ideal pie. Whether you use gas, electric, wood or coal, the choice will affect the structure, texture and flavor of your pizza. Each type and brand bakes differently so it is a personal choice. You can manipulate it with certain things like what bench flour you use, the temperature you bake at (hot and fast or low and slow), whether or not you use a screen and how long your dough has been out.

As you can see, creating your perfect pizza really comes down to time and temperature, picking the right flour, tomatoes and cheese as well as toppings. There are a few other things that I live by when making a pizza, or really any dish for that matter. Never underestimate the value of a really good olive oil. Don’t forget to salt and as I tell my Little Slices, salt in stages.

Really, the bottom line is, stay true to your pizza and dough but take the necessary steps to make it properly fermented, structurally sound and acceptably topped. Most importantly, never stop learning and trying to improve your craft.

Don’t miss Audrey’s Demo at Pizza Expo 2024

Wednesday, 10:15 am -11:15 am

D05 Demo: How to Build a Better Pie

Audrey Kelly, Owner/Pizzaiola, Speaker, Audrey Jane’s Pizza

Type: Demo | Track: Demo | Room No: Show Floor Demo Area

See the full Pizza Expo Education Schedule.

Audrey Kelly owns Audrey Jane’s Pizza Garage in Boulder, Colorado.

The post What makes a great pizza? appeared first on Pizza Today.

Traditional American Pizza Styles: States of Play

Explaining what an American style pizza is to anyone is like showing them a what an American looks like. The breadth and depth of diversity of pizzas in this country is peppered with differing dough making, toppings and cooking methods. Unlike some other countries, pizzas in the U.S. are not regionally bound to mimic centuries of pizza making in that range or region. To find the spine of pizza making in the United States, we must look to our culinary past, which relies upon the tools and techniques of Europe but then accommodates the wide and productive American landscape and the diverse culinary desires and tastes of this diverse populace.

“At its core, American pizza is one that favors the present over the past and it follows customers, not custom. It’s not even a style, it’s a refusal to adhere to one specific style because it’s always evolving.”

— Scott Wiener, Founder, Scotts Pizza Tours, and Slice Out Hunger

Phat of the Land

The United States has always been known as the “land of milk and honey.” Our shared history of domination, immigration and integration has always relied upon the commoditization of foods. The first pilgrims tilled the fertile soils producing plenty of traditional foodstuffs but did not mimic the native American use of the ebb and flow of the seasons and use of wild foods. The coastal tribes’ practice of putting up food stores of corn and smoked fish and meat for the winter sustained them but the pilgrims’ disdain for native practices lead to starvation in the first years. In fact, at Plymouth alone, half of the pilgrims were dead before the first winter was over.

Stat-chew of Liberty 

The first fact to know about American cuisine is that compared to European countries, we are culinarily, very young. Mass starvation and poverty through wars and upheaval in Europe has necessitated specific techniques, methods and creative twists in food. This innovation seems to be missing in historic American cooking practices. Our largesse of meat, fish and vegetables mirrored the huge fertile landscape of this country. This is reflected in the number of toppings on an American pizza. More cheese, meat and dough tend to satisfy U.S. customers. The arrival of soldiers who served in Italy in the 40s brought a new craving for Italian food and started the ball rolling for the different styling of American Pizza. The past 20 years have seen many chefs practicing traditional European pizza making in the United States and have upped American culinary mojo with pizza schools, demonstrations, media and social media putting this finesse on the fast track. This has also led to more innovative sauces, meats, cheeses and grains.

American Pie

There are many factors that have influenced American style pizzas. Corporations, regions, cheese, flour and meat companies, supply and even individual pizza chefs have had a hand in making some traditional American pizzas popular.  Here are some variations of American pizzas that you may, or may not, not be familiar with. I’ve kept individual names out to protect the innocent.

New England Beach Pizza

This Pizza made only in Southern New Hampshire and Northern Massachusetts is both simple and different. The crust is wafer thin, cooked on seasoned sheet pans and you can get a single slice or a box of 8 or 20 squares. Other toppings are available to pair with a very sweet sauce and just a smattering of aged provolone. Two pizza places dominate this market and are rivals which is why I will not disclose their names.

Milwaukee Pizza

This cracker thin pizza originated at the Caradaro Club and has evolved into several micro-styles depending upon the place you go to. It is sheeted round or oblong, some with a cornmeal dusting and each tavern-style cut is crunchy like crazy. Some pizzas are as thin as two credit cards. In some places, this crisp thinness is achieved by par-baking the crust in deck ovens then turning it over before saucing and cheesing, others go straight on the deck. The sauce is simple, sweet, and placed as just a thin layer of whole milk mozzarella.

Quad-City Pizza

This Mississippi River Valley style is prepared in Davenport and Bettendorf Iowa, Rock Island, Moline, and East Moline Illinois. This pizza is made with malt and hand-stretched to a thin crust with a slight cornicione, or crust. Chili flakes and ground cayenne makes the thin tomato sauce zing with spice. It is usually loaded with fennel sausage. Pizzas are available in 16-inch and 10-inch styles and cut into strips as opposed to slices or squares.

Detroit Pizza

This rectangular pizza baked in a seasoned blue steel pan that was initially said to be used in the automobile business for draining oil or catching grease. This focaccia-like pizza with small cell structure is usually par-baked with Wisconsin brick cheese baked in a “Frico” or bark around the side. Cheese and toppings lie under the sauce which is put on after the final bake. Many different variations now dominate the market.

Colorado Pizza

These small 8-inch round pizzas have a braided crust with added honey in the dough. A major heaping of whole milk mozzarella tops the extra-sweet sauce, and the braided crust ensures that the boatload of toppings doesn’t fall off. Colorado style has been described as like Chicago deep dish but sweeter with a cooking time that is shorter. This pizza is sold by the pound and is accompanied by more honey.

California Pizza

This pizza tends to lack a particular crust, size, style or even bake. The similarities of this pizza lie in the dissimilar nature of them. They all tend to lean on seasonality, international flavor profiles, freshness and artisanal ingredients that Spago, Gjelina, Hail Mary, Tony’s, Tandoori, Mozza, Pot Pizza, California Pizza Kitchen all have made available to Californians.

Altoona Pizza

Originally made at the Altoona Hotel before it was burnt down in 2013. Other pizza shops have taken up the mantle. This is usually a square-cut, sheet pan baked, thick Sicilian style crust with a soft feel. It was originally topped with Velveeta over deli salami and green peppers but now most places place the salami and pepper slice under processed American cheese. Other toppings can be added.

Ohio Valley Pizza

This pizza is made in the northeastern Ohio Valley around Steubenville, Ohio and Wheeling West Virginia. It is best described as a square pie with a bready crust, sweet sauce baked at 550 F and garnished with sauce made of green bell peppers, oregano and olive oil. This pizza is par-baked and taken out before topping with more sauce and a small amount of cheese. After the final baking, the pizza is topped with shredded provolone cheese and cold toppings and cut into squares.

Philly Tomato Pie

This square pizza is usually compared to the Sicilian Sfincione because of its thick, focaccia-like crust. It is also called a “Bakery Pizza” in nearby Rhode Island. Most of this style has just a smattering of Romano after the bake. The thick sauce is just as high as the crust and is cooked for over 40 minutes with sugar, oregano, garlic salt and olive oil.

Midwest Pizza Dough Recipe

Here is a dough recipe which, to me best reflects the middle ground in middle America. I’ve left this recipe at 66% hydration. Strong enough to hold sauce, cheese and toppings and flavorful enough after proofing to enable a digestible crust. Mixing it with cold water (and using less yeast) followed by cold fermentation slows the yeast activity down, giving the starches in the flour time to convert to simple sugars releasing fantastic flavors. This recipe is designed to be used within 6 hours if using warmer water, and up to 3 days using the cold holding method.

Get the Midwest Pizza Dough Recipe.

John Gutekanst owns Avalanche Pizza in Athens, Ohio.

The post The evolution of Traditional American Pizza appeared first on Pizza Today.

Gas ovens were once the standard at pizzerias and restaurants across the U.S., but electric ovens are gaining ground

For decades, gas ovens dominated restaurant kitchens, including pizzerias. These days, however, electric ovens are cutting into that long-held supremacy.

While natural gas remains the preferred cooking energy source in U.S. restaurants – three out of four domestic restaurants use natural gas, according to a National Restaurant Association (NRA) Research Group survey – electric ovens continue gaining ground.

To be certain, technological advancements have propelled the increasing use of electric ovens, which have become more versatile and robust. However, the uptick in electric oven adoption may be attributed to another key factor: regulations forcing the use of electric ovens.

In 2019, Berkley, California, became the first U.S. city to ban natural gas hook-ups in new buildings. Numerous other cities, counties and states scattered across the map followed suit, including New York, where the state legislature passed a measure last May banning natural gas appliances in new buildings starting in 2026. The advocates of such regulations tout the environmental benefits of relying on electricity rather than gas as well as safety factors, including research linking gas stoves to toxic gases threatening employee health and the environment.

“Europe has been using electric for years and they’ve set the baseline showing it’s possible to maintain food quality and flavor profiles without draining natural resources or adding to one’s carbon footprint,” says Nathan Beucler of Ohio-based Burkett Restaurant Equipment & Supplies. “Still, that doesn’t mean restaurants here in the U.S. are ready to abandon gas.”

An earnest assessment of gas ovens

Compared to their electric counterparts, gas ovens offer some clear benefits.

First, gas ovens heat up faster and reach higher temperatures, two particularly appealing elements for many pizza-peddling operations.

Second, gas ovens are generally more affordable to purchase and operate as well as more durable. Beucler, who sells both electric and gas ovens, says gas units typically cost 30-40 percent less than comparable electric options. And as gas is a more accessible utility in most markets across the U.S., operational costs run about 10-30 percent less than electric, according to NRA reports.

Finally, many foodies believe gas ovens deliver a more flavorful taste, particularly with the char and flare ups gas ovens can provide. In particular, solid-fuel ovens, such as wood or coal with gas assist, help produce “a true rustic pizza taste,” notes Mike Rudd of KaTom Restaurant Supply in Tennessee, which is why those options remain popular with pizzerias, in particular.

Gas ovens, of course, have their drawbacks. They require a bigger fan on the hood, which increases the investment, and they fall short of their electric rivals on energy efficiency.

Yet more, heat distribution on gas ovens can be more uneven than electric, which can threaten product quality and consistency. Gas ovens also produce carbon monoxide emissions, carry the ever-present risk of a leak or explosion and require more effort to clean given their many dirt, dust and grime-capturing components.

Evaluating the electric oven

While electric oven sales have surged thanks, in part, to regulations, some pizzeria operators have voluntarily opted for electric over gas. (Of note, Rudd sees more electric oven varieties entering the marketplace, including open-hearth options that can serve as a pizzeria’s centerpiece.)

In the fast-paced restaurant environment and in an industry with notoriously high turnover, the operational ease of electric ovens, which can be conveyor, deck or convection, proves particularly enticing. Controls are generally more intuitive and feature easy-to-adjust settings.

Electric ovens also provide more precise temperature control and heat distribution throughout the cooking chamber. This helps drive product consistency and minimizes the risk of hot or cold spots on a pizza or dish. Meanwhile, the ability to control the electric oven with distinct temperature zones allows a restaurant to cook thicker or thinner pizzas on different decks of the oven, which is an attractive feature for operators serving various pizza styles.

Many view electric ovens as the safer option, too, for both staff and the environment. They are more energy efficient than gas and do not emit carbon monoxide, a greenhouse gas that contributes to climate change. Also, alternative energy sources, such as solar or wind, can power electric ovens, which is an appealing reality for some pizzeria operators and their clientele.

Yet, there are some trade-offs when swapping a gas oven for an electric model. Electric ovens are generally more expensive to purchase and operate, as electric is more costly per Kilowatt hour. Heating up at a slower pace than gas, the electric ovens also top out at about 700 degrees, well short of the temperature limits gas ovens can reach.

4 questions to ask before buying an oven

#1: Is there a regulation demanding electric ovens?

Such regulations remain rare, but they are increasing across the country. If such a requirement exists (or is
being debated), the gas vs. electric decision is made easier for the operator.

#2: Is three-phase electric present?

To accommodate a larger electric oven, the pizzeria will likely need access to three-phase electric, something Beucler says few buildings have. If three-phase electric is not present, Beucler has seen the cost to obtain it run as high as $85,000.

#3: What’s my menu?

A pizzeria’s menu will often dictate one’s decision to go with gas or electric. As electric ovens top out at about 700 degrees, shops serving Neo-Neapolitan pies frequently favor gas or solid-fuel ovens, Rudd says. Those serving multiple pizza styles, however, might prefer the versatility of electric ovens.

#4: Finally, what’s my budget?

Operators will need to investigate the cost of the oven itself, installation and operational costs. A gas oven will often be more economical than an electric option, both upfront and on a daily operational basis.

Beucler, however, is seeing a growing number of operators leaning toward electric conveyor pizza ovens, many of which are ventless. Such units eliminate the cost of the exhaust hood and the accompanying buildout required with a gas oven, investments that could touch $20,000 in total.

“There could be significant upfront savings there and you won’t have a hole in your roof,” Beucler says.

Daniel P. Smith  Chicago-based writer has covered business issues and best practices for a variety of trade publications, newspapers, and magazines.

The post Gas Ovens vs. Electric Ovens: Heating Up appeared first on Pizza Today.

Pizzeria owners can take steps to prevent damage when power, technology or the supply chain falters

From large-scale weather disasters to local outages, there are many events that can cause a pizzeria to pause operations. Businesses are technology dependent these days, and an outage in power or internet service can bring service to a halt. Even routine stoppages, such as when a distributor runs out of an ingredient, can force restaurant operators to struggle to serve current and future customers.

It pays to be prepared for various scenarios. While hurricanes, wildfires, and other disasters have captured much media attention lately, more mundane outages can cause harm too, so it helps to have a plan in place for what to do when the lights or internet go out or
supply chains are constrained.

When the Wi-Fi is Down

“The internet going out is probably most common,” says Joe Costanzo Sr., owner of point of sale company Revolt Tek. “If the power goes out, it’s rare you can do business anyway.”

Revolt Tek offers retail and restaurant customers several options for handling an internet outage. One is to have backup cellular service, in which the device recognizes when internet service goes out and switches to the business’s cellular carrier. “That happens in as little as 15 seconds,” Costanzo says. “It’s rare they notice. They may lose Office or music, but it keeps the point of sale on.”

Having a system that switches to cellular is just one part of a failover business continuity plan. Check with your internet service provider to make sure you have an updated modem and router, and find out whether the system automatically switches to cellular backup.

In the case of a power outage, battery backup can keep the routers and at least one point of sale station working. “That way you may not be able to continue cooking but you can take payments and close people out,” Costanzo says.

Taking payments without tech

Costanzo adds that payment processors also provide the option of accepting payments with an app or a reader on a cell phone. The system might not link up with the POS system while the power is out, so the owner or manager would have to input the information later. “It could turn into a hassle, but you get your payments,” Costanzo says.

There have been some widely publicized payment system outages lately, due to a lack of cybersecurity or other issues. In these scenarios, restaurant owners might ask customers to pay cash, but many consumers don’t carry cash and prefer to pay with debit or with credit cards, often from their phones. Customers likely won’t agree to a request to write down their card numbers so the pizzeria can input the info later. Other options such as Venmo and Zelle could be a last resort. These are designed for peer payments, and customers might balk at paying the person behind the counter instead of swiping the restaurant’s reader.

“A good POS system should be able to take credit cards when the internet goes down, for a certain amount of time,” says David Maloni, principal at Datum FS, a foodservice supply chain consultancy.

Flour waits on the container ship

The POS system also plays a role in routine operations, such as informing the pizzeria owner the amount of ingredients purchased and the vendors that supply each. That’s important for another type of outage, supply chain constraints. If one distributor is suddenly unable to supply an ingredient, the pizzeria owner should have a backup already set up. That could be another distributor, and the operator can use free apps that keep track of the various suppliers and prices.

“You need to ensure your ordering and your check-in system are efficient,” Maloni says. “Make sure the right people are checking in product and you have a record.”

Always have a backup provider of ingredients, even if that means having a membership at a warehouse club store. Instead of panicking when a distributor runs low on cheese or flour, the pizzeria owner can simply step into a club store and buy most ingredients. “You have to diversify your suppliers,” Maroni says. “You always have to have a backup source that you can work with.”

What happens when lights out at the restaurant

In the case of a power outage, the pizzeria owner has much more to worry about than how to accept a credit card payment. According to the National Restaurant Association’s ServSafe food safety program, if a restaurant suffers heavy damage from a hurricane, fire, tornado or flood, it’s likely the operation would have to throw away all its food inventory.

Some health departments’ websites offer advice on what to do in the case of a power outage. Among the tips: consider buying a generator before the power goes out, develop an emergency menu that requires no cooking, and research the availability of refrigerated food trucks. During a power outage, stop cooking, because the exhaust hood and ventilation systems stopped working, as did the dishwasher and any sanitizing capabilities. Keep refrigerator doors closed to keep the cold in, and when power is restored, check the internal temperatures of foods.

What is covered by insurance?

Insurance might not cover as much as business owners might hope. “Coverage for a power outage depends on the cause of the outage,” Larry Warshaw, risk management director for Intrepid Direct Insurance, said by e-mail. “It may be covered if caused by a ‘covered cause of loss,’ which is typically a ‘direct physical loss.’ Power outages that originate away from the insured premises are typically not covered; however, direct physical loss caused by any resulting power surge may be covered.”

Most pizzeria owners have standard Business Owner’s Policies or Commercial Property coverage. Check with your insurer to see what is covered, and how much of a deductible you would have to pay in the event of a loss. “There’s typically a deductible expressed in terms of a waiting period,” Warshaw says. “However, expenses incurred that mitigate the loss (shorten the restoration period), even during the waiting period, may be covered as an extra expense.”

Know ahead of time where to get updates about power and internet outages. Utilities and other service providers often post information about outages on their websites or their apps. Whether it’s a widespread disaster or a momentary loss of service, be sure to have protocols in place for managers and employees.

NORA CALEY  is a freelance writer who covers small business, finance and lifestyle topics.

The post Product, Service Outage Protocol appeared first on Pizza Today.

The right merchandise can be a smart marketing play

There is nothing better than shopping at a local store and seeing someone wearing a hat or a shirt from your restaurant. Right!?! Or someone pointing at your shirt or hat when you are out running errands in your day, and someone says, “Hey, I love that place!”

That’s what merch does. It spreads recognition of your brand and allows your customers to show off who they support when it comes to pizza. Merch is fun and exciting, but it can be expensive! Understand that your merch strategy is also a part of your marketing strategy. At GAPCo, we have done everything from koozies to selling our own pizza seasoning, stickers, tattoos, magnets, bandanas, sweat bands, baby onesies and even a skateboard wrap. We even took it to another level and had our logo lasered on pizza cutters and knives to sell those as part of our merch line. But, as the world has moved to print on demand, our customers can now sport our logo on beach towels, socks, leggings and dresses. You name it; we can now conveniently cover you from head to toe in GAPCo because print-on-demand has made it so easy.

When you consider what you want to put your logo on, let’s cover what we have learned at GAPCo that has worked and what didn’t.

Selling Merch / Creative Ideas / Utilizing the Web

First and foremost, the most influential and impactful thing you can do is have your staff in a branded company uniform. This is single-handedly the number one way to get your customers to see a cool, hip shirt or hat they may want to buy. I will mainly focus on shirts because that will be the number one thing you will sell that carries the biggest impact. At GAPCo, we always try to keep it fun, so we typically do a few designs to give the staff and customers variety. We also do a variety of testing out branding slogans on shirts to see if our customers gravitate toward it. So instead of just a shirt that says GAPCo or Greenville Avenue Pizza Company, we may have a shirt that says, “Pizza Slayer” or “Slay Pizza”. Those are two of our trademarked slogans. One time, we made a shirt that said, “Eat. Sleep. Slay Pizza”. We crossed out the word sleep and put “drink red bull”. It was more for the staff but kept it fun and customers laughing.

What if you do create variety and try to make merch creative? Well, yes. You will have more styles for customers to buy, but keeping inventory will be a challenge, as it was for us. Ultimately, our team members are the biggest purchasers of the shirts because they love getting the newest look, so it can be a lot of work to keep track of inventory. Nothing is worse than a guest seeing a shirt they want, and we don’t have the size they need. You can’t sell what you don’t have… well you can now! The answer is creating a merch store on your website. This way, you can direct guests to your website and have them get the size they want. The extra bonus is that you don’t have your staff tearing through boxes during a dinner rush trying to find a specific size for a guest. Now, you can keep revenue coming in on your merch without the inventory.

So, how do you make this happen? There are several different companies you can partner with to handle your print-on-demand service. Not only are you able to get them to be able to print shirts, but you can go wild with many different items, as I listed earlier. You can link those items to a shop or Merch page on your website, and Boom! You now have your own merch store. Doing this has allowed us to free the burden off the staff and stores by keeping inventory, it has allowed us to print on a variety of items that we find fun, and it has given our guests a streamlined way to purchase merch.

Selling Merchandise Do’s & Don’ts

Let’s recap some do’s and don’ts from what you read above. Don’t just have your inventory in the store. Do provide an alternative way for your customers to order your merch from your website. Don’t feel like all you have to do is print your name on a shirt. Get creative and do slogans, unique designs and fun colors. In the end, if it fails with your guests, your staff will likely buy them. Don’t get wild and offer your logo on things that don’t make sense but do consider going outside the box and taking advantage of the print-on-demand services that allow you to print your logo on some cool things.

Final Tips

One of the biggest struggles with creating merch is having the time to invest in new looks and styles you want to see in your store and on your guests. The good news is that a lot of companies out there that sell merch will create the look for you. If you don’t have the creative gene, it’s not a problem. Merch companies are staffed with creative people to give you multiple designs on all the things you want to print on. Merch companies also have their finger more on the pulse of what they think is trending. This can lead to some real creative things you would have never thought of. Find a company that fits the personality you are trying to convey through your merch and have them do all the work. If you want to step up from there, you can consult with a branding company to really elevate your merch style. This can be a very expensive route that can lead to some very appealing merch. I heard once, “You wear what you are, and you are what you wear,” so give your team and guests a reason to buy what you are.

Sammy Mandell co-owns Greenville Avenue Pizza Company in Dallas, Texas. He is also a frequent speaker at Pizza Expo.

The post The Power of Merch!! appeared first on Pizza Today.

Learn to Flex Your Buying Muscles

It is one of the many challenges for independent pizzerias. You are competing for the customer’s pizza dollar with franchises of large corporations who can purchase the same ingredients for less money. Let’s face it: customers factor the price they are paying into their buying decision. As do you.

What if you could buy your ingredients at the same price as your competitor? This would allow you to sell your pizza at the same price, eliminating price as the decision factor in your customer’s buying decision. Now you can sell pizza based on your (much better) recipes and flavors. Wouldn’t that be a game-changer?

Before we get into how to increase your buying power to match that of your large-chain competitor, I would be remiss if I did not address the elephant in the room.

The independent pizzeria owner is oft quoted as saying “The customer will pay more for quality”. I submit to you that these words are ‘fluff’, and not a true point of differentiation that will allow you to compete by charging a higher price. If you do successfully differentiate yourself from your competitor, it will never completely supersede price. So, let’s get to work on how you can increase your buying power.

Here is a blueprint you can use to flex your buying muscles. It involves three new terms you will want to add to your vocabulary:

• Primary Vendor Distribution Agreement (PVDA)
• Group Purchasing Organizations (GPO’s)
• Manufacturer Deviations

Primary Vendor Distribution Agreement

A Primary Vendor Distribution Agreement is a contract signed by you and by your distributor (the company that brings you your food) that sets the exact margin the distributor will charge you above their cost. The contract usually separates these margins into categories, for example Cheese, Meats, Dry Goods, Produce, etc. A contract may read like this:

Cheese = .25 per pound

Meats = 8%

Dry Goods = 10%

Produce = 15%

The contract requires you to purchase most of your food and supplies through that primary vendor, usually at least 80 percent of your total purchases, and specifies the ‘drop size’ meaning the minimum dollars required for them to make a delivery. This means you may receive a delivery once per week or even once every two weeks. Distributors know how much it costs them for every stop, and factor that into the drop size. The idea is to create a win-win where you get good pricing, and they still make a profit. By signing this contract, you eliminate the middleman; there is no longer a commissionable salesperson. This saves the distributor money which they can pass along to you.

Selecting a Primary Vendor and getting a contract signed is Step 1 to flexing your buying muscles.

Group Purchasing Organizations

As an independent, or small chain pizzeria, having a PVDA is not enough. The Distributor does not have the resources to ‘go to bat for you’ with the manufacturers. For this reason, your next step is to become a member of a GPO.

A group purchasing organization is a platform that allows any business to join a group of other buyers who are interested in the same products. The GPO has buying muscle because they represent a lot of small independents, whose total purchasing power can equal, or even beat, a national chain operation. The GPO negotiates pricing and members benefit by paying much less than if they purchased the products on their own. GPO’s are very specific to the type of member. For example, pizzerias benefit by buying together because they all purchase flour, sauce, cheese and toppings. A GPO for fine-dine restaurants would not help a pizzeria. Membership to a GPO is often free. The GPO makes its money by retaining a percentage of the Deviation they get for you. The GPO has already negotiated with many manufacturers to get a ‘Deviation’, that is, a price that is less than their list price. A GPO will manage all your Deviation Programs. Some examples of GPOs that can help pizzerias are Entegra, Source1 and Restaurant Buying Group. However, your Primary Distributor can also find you the right GPO. You would provide them with a Letter of Intent which would empower your Primary Distributor to contact GPOs on your behalf.

Becoming a member of a GPO is Step 2 in flexing your buying muscles.

Manufacturer Deviations

Which brings us to defining ‘manufacturer deviation’. A manufacturer deviation is a discount off the regular price. Manufacturers will give customers who order lots of their products this discount. These ‘deviation agreements’ require some management. They may expire every six months or one year. They require the submittal of Usage Reports on a regular basis. Your GPO will manage these agreements. Here is an example of how the savings work for you. I’ll use a common ingredient for pizza, pepperoni. Let’s say you purchase pepperoni, and the manufacturer case price is $100. Your GPO has negotiated with that pepperoni manufacturer to get their members a $10 deviation. If your GPO charges 1% of your purchases, in this case $90, they will retain .90 per case and you will save $9.10 per case. Combined with the savings you achieve with your PVDA Agreement, here is how that savings looks for one case of pepperoni:

No PVDA & no GPO

Manufacturer = $100

Distribution mark-up of 12% = $12

Price to you = $112

With PVDA & GPO

Manufacturer = $90.90

Distributor mark-up of 8% = $7.27

Price to you = $98.17

A savings of $13.83 for every case of pepperoni!

Working with your GPO to align your products with their manufacturers is Step 3 of flexing your buying muscles.

Cliff Notes:

Step 1: Sign a Primary Vendor Distribution Agreement

Step 2: Become a member of a Group Purchasing Organization

Step 3: Align your products with your GPO’s negotiated manufacturers

Now you are buying like the Big Boys. By eliminating price as a factor in your customer’s buying decision, you may focus on what truly differentiates you from your competitor!

The post How Independent Pizzerias can buy like the Big Pizza Chains appeared first on Pizza Today.

A Q&A with Odie O’Connor, owner of Boxcar Pizza, Portland, Oregon

Concept:

The concept for Boxcar was created in the early summer of 2020. I had temporarily closed my first business, Baby Blue Pizza, due to the pandemic. So with the extra time I had on my hands I began experimenting making vegan Detroit style pizzas. After a lot of trial and error (and a ton of help from Marc of Square Pie Guys) I came up with a dough that I was really proud of.  A second generation pizza spot became available so I decided to take the leap and open up Boxcar in August of 2020.  The goal has always been to make really good pizza that just happens to be vegan. I never wanted the selling point to be that it was vegan.

Pizza Style & Dough:

Our Detroit style pizzas are a 70-percent hydration sourdough that we par-bake every morning.  We use Small’s Family Bread Flour who are located here in the Pacific Northwest. Doing sourdough Detroit style pizza was challenging because the rise is such an important part of the style. I learned that timing the first mix and the feeding of the starter perfectly is vital.  We do an overnight autolyse with the leaven and half the flour and water for the batch (most dough savvy people would say this is not a real autolyse). Allowing the dough to autolyse with the leaven in really develops the flavor, dough strength, and gets a head start on the first rise. When I first opened Boxcar we were not par-baking the doughs, but we couldn’t get the consistency that I was looking for. Since deciding to par bake every morning we can assure that we’re getting the dough at the perfect spot in the fermentation process, and we get a much more springy crust because the initial bake isn’t weighted down with ingredients. Par-baking also makes for a lighter, fluffy inside and a very crispy bottom and edges.

Tell us what went into finding/creating your vegan products? What was your R&D process?

When developing the vegan recipes I always consider taste, smell, allergens, and food cost.  Our meats are typically made from either vital wheat gluten or textured vegetable protein.  Once I decide what the base will be, I begin adding spices and liquids that I think will best represent umami flavors and also bake how I want them to on the pizzas.  It really is just research, trial, error and then repeat.

Detroit Style and Vegan, that is unique. How have you been able to find your market in Portland?

The food scene is Portland is incredible.  There always seems to be a new pop-up, restaurant, or event happening and Portlanders really show up for our community.  It’s definitely risky to open a 100 percent vegan restaurant. Luckily there is a very big vegan community in Portland and we’ve been able to create a returning customer base through friendly customer service, consistency in the pizza, and always looking for ways to improve. We have loyal customers who are vegan and also loyal customers who are omnivores. The selling point has always been this is good pizza, not “you should buy this because it’s vegan”.

What did you learn from your first restaurant that helped you in Boxcar?

I learned a lot from my first pizza business, Baby Blue Pizza. The main points would be: BE CONSISTENT, there are so many good food options out there, one bad experience can turn a customer off for good. HIRE WELL, if you hire someone out of pure necessity and not because you think they would be a great addition to the shop, you will end up firing them 100 percent of the time, and they will add a ton of stress to your life until you do fire them.  CREATE A RELATABLE BRAND. Customers want to know there is a human behind the business, the day of the cookie-cutter, cliche social media post is over-show that you are a human. CARE ABOUT YOUR EMPLOYEES. Take time to learn about who your employees are, and recognize that people work so they can live their lives, never the other way around. No one will ever care about your business as much as you do, and that is fine — it’s the way it’s supposed to be.

The post Conversation: Odie O’Connor, Boxcar Pizza, Portland, Oregon appeared first on Pizza Today.

Serhan Ayhan shares his approach to unconventional pizza toppings

There’s no denying that the classics like pepperoni, mushroom, and sausage are tried and true. But earlier this year, New York Times Cooking called Brooklyn’s Cuts & Slices oxtail pie “New York’s Most Exciting Pizza”, and lines have been out the door. Featuring unique pizzas on your menu can turn heads – and customers into your shop. Here are a few roadmaps for unconventional toppings to get you started.

Bet The Farm

Celery Root Pizza — Photo by Serhan Ayhan

One place where I frequently discover new ingredients is at our local farmer’s market. If you have access to one, challenge yourself and pick out a fruit or vegetable or other ingredient that you have never seen or heard of and start connecting the dots to other ingredients.

An invaluable tool to make these connections is The Flavor Bible by Andrew Dornenburg and Karen Page. The first time I encountered celery root, I did not have a CLUE what to do with it. Referencing The Flavor Bible for celery root, Gruyère (a nutty cheese) is noted as a flavorful pairing. From there, I flipped to the section for Gruyère pairings, with ham being one recommendation. While we did not have ham, we had a pancetta that complemented the Gruyère with its savory, salty, and slightly smoky flavor. The pancetta, in turn, reminded me of maple bacon, which led to the incorporation of a spicy maple syrup. Before I knew it, a beautiful and unique pizza with complex flavors was born.

Walk Down Memory Lane

Hawaiian Furikake Bar Pie — Photo by Serhan Ayhan

Not every creative pizza needs a farm to table approach. Sometimes foods like a favorite childhood snack can revisit us in the form of a pizza. Think about bites that you or others grew up with that are remembered dearly. Is there a creative and tasteful (pun intended) way to make them work on a pizza?

Earlier this year, I was thinking about how despite its name and ham & pineapple toppings, Hawaiian pizza’s origins are not from the islands. This got me wondering – how could I put a true Hawaiian twist to this pizza? I hit the web to conduct my due diligence on nostalgic Hawaiian snacks and learned about furikake Chex Mix, a popular island treat that incorporates a buttery soy sauce glaze and furikake seasoning into Chex Cereal. I topped the snack onto a Hawaiian pizza on a bar style crust, and sure enough, it was a hit – I even had pineapple haters complimenting! Chex Cereal also shared it on their socials!

Tap into the Collective Consciousness

When I get stuck in a creative rut and the well of ideas run dry, I look to others for inspiration.

One day I was walking in our neighborhood and saw some stunning in-season tangerines, and just knew that I had to think of a way to showcase them on a pizza.

Tangerine Pizza. Photo by Serhan Ayhan

When I got home, I hit the web for recipes using citrus and came across Claire Saffitz’s blood orange olive oil cake and was astonished at how she beautifully incorporated the oranges. It looked wonderful – but I wasn’t making a cake! I went through my cookbooks and found Chris Bianco’s lemon and red onion focaccia. Taking the visual cues from Claire’s cake and the execution cues from Chris’s focaccia, I created something uniquely my own: an alluring round pan pizza with thinly sliced tangerines, red onion, mozzarella, fontina, pecorino Romano, and mint.

These are but a few roadmaps to lead you to your new and creative pizzas. Deconstruct an existing dish. Look to other people and cultures. Step out of your comfort zone and don’t be afraid to try a few new things when figuring out what resonates with your customers.

Serhan Ayhan is the pizza maker of Next Level Pizza in New York, focusing on pizza pop-ups, private events, and consulting.

The post Unconventional Pizza Toppings: Beginner’s Guide appeared first on Pizza Today.

Congratulations to the 2023 Pizza Industry Excellence (PIE) Awards Winners

By Pizza Today Staff

In 2023, Emerald Expositions, the parent company of Pizza Today, launched the Pizza Industry Excellence (PIE) Awards. The PIE Awards were designed to honor pizzeria operators and help celebrate their business accomplishments. Judging recently wrapped up and winners in 24 different categories are announced here.

2023 PIE Awards Winners

• Young Entrepreneur of the Year — Laura Meyer, Pizzeria Da Laura, Berkley, California
• Pizza Chain of the Year — Pizza My Heart, Santa Cruz, California
• Best Advertising Campaign — Mattenga’s Pizzeria, San Antonio, Texas
• Top Employee Initiatives — Caliente Pizza & Draft House, Pittsburgh, Pennsylvania
• Most Interesting Menu — Slice Pizza & Brew, Birmingham, Alabama
• Best Seasonal Menu — Crafters Pizza & Draft House, Carmel, Indiana
• Community Involvement Award — Punxsy Pizza, Punxsutawney, Pennsylvania
• Pizzeria Startup of the Year — Blue Square Pizza, Hopkinton, Massachusetts
• Mobile Pizza Business of the Year — Cut Stone Foods, Kenosha, Wisconsin
• Best Pizzeria Website — Rotolo’s Pizza, Baton Rouge, Louisiana
• Sustainability Champion — Catch-A-Fire Pizza, Blue Ash, Ohio
• Pizza Chain Executive of the Year — Nick Bogacz, Caliente Pizza & Draft House
• Best Branding — Caliente Pizza & Draft House, Pittsburgh, Pennsylvania
• Best Pizza Box Design — Varuni Napoli, Atlanta, Georgia
• Top Use of Technology — Blue Square Pizza, Hopkinton, Massachusetts
• Best Video Short — Mattenga’s Pizzeria, San Antonio, Texas
• Best Outdoor Dining Space — Parlour Pizza, Jeffersonville, Indiana
• Pizzeria Owner Mentorship Award — Tony Gemignani, Slice House by Tony Gemignani, San Francisco, California
• Pizza Company of the Year by Region:

Northwest – Farrelli’s Pizza, Tacoma, Washington
Southwest — Mattenga’s Pizzeria, San Antonio, Texas
Southeast — Slice Pizza & Brew, Birmingham, Alabama
Midwest — Catch-A-Fire Pizza, Blue Ash, Ohio
Northeast — Emmett’s on Grove, New York, New York

“Congratulations to the winners!” says Pizza Today’s Editor-in-Chief, Jeremy White. “Judging in many of the categories was particularly difficult due to the breadth of quality entries. Thank you to everyone who took the time to enter, and I hope the winners are able to use the PIE Awards in their local media markets to promote their businesses the way winners of the International Pizza Challenge and other Pizza Expo competitions do. Being nationally recognized for your hard work and dedication to your craft is a feather in your cap.”

Speaking of Pizza Expo competitions, now is the time to enter if you are looking to go head-to-head with your peers in Las Vegas. The 40^th Annual Pizza Expo is scheduled for March 19-21, 2024. Register to attend.

Once you are registered to attend the show, visit the Pizza Expo competitions page to view the competition schedule, rules and enter to compete. You can find the competitions page here: https://pizzaexpo.pizzatoday.com/competitions/

Act quickly if you hope to compete because spots are limited and fill up fast. Once they’re gone — they’re gone!

“The competitions at Pizza Expo are the highlight of the show for many,” says White. “Competitors spend many months refining recipes and techniques to impress the judges. Scoring high is no easy task, and once you win you’re in the upper echelon of pizza makers nationwide. Of course, Pizza Expo doesn’t offer only pizza-making competitions. Other opportunities exist in acrobatics, box folding and other categories. Act now if you want to show what you’ve got on the world’s biggest pizza stage!”

The post Announcing the PIE Awards Winners appeared first on Pizza Today.

Iconic St. Louis-style pizza company marks occasion by launching a commemorative pizza box and specials throughout the year

PRESS RELEASE

ST LOUIS (Jan. 8, 2024) – 60 years ago a thin-crust, Provel-covered legend was born in St. Louis and pizza has never been the same. In 1964, Ed and Margie Imo opened their first Imo’s Pizza Parlor at the corner of Thurman and Shaw in South St. Louis, introducing generations of pizza lovers to The Square Beyond Compare. Today the company has 98 locations across Missouri, Illinois and Kansas.

To mark this special anniversary, Imo’s Pizza partnered with St. Louis artist and lifelong Imo’s fan, Dan Zettwoch, to create a commemorative pizza box which pays homage to the company’s humble beginnings. Throughout the year, Imo’s will offer a variety of specials to mark the company’s 60^th anniversary. The first special of the year will be a two-topping, 16-inch pizza for $19.64 – a tribute to the year Imo’s Pizza was founded. In addition to the specials, Imo’s will also begin airing new 30-second television spots – a downloadable version is available here.

Photo Credit: Imo’s Pizza

“It’s our birthday but the celebration is all about our loyal fans,” said Nichole Carpenter, Director of Marketing for Imo’s Pizza. “Imo’s is a part of St. Louis history, and we’re excited to honor the community that has supported us all these years. As a St. Louis company, it was important that we worked with a local artist to create a unique pizza box that captured our roots. We love what Dan created, and we are looking forward to celebrating our 60^th all year long!”

“As I was researching this project, I loved making connections about the contemporary mid-60s history and design in St. Louis,” said Zettwoch. “As Imo’s was opening its first location, the Cardinals won the World Series and had their last season in Sportsman’s Park as Busch Stadium II was being built. At the same time, the Arch was under construction, forever changing the St. Louis skyline. Imo’s is a part of our city’s rich history, and I was honored to create a box for my favorite pizza!”

For fans of Imo’s Pizza who don’t live near a parlor, it is available for nationwide delivery via Goldbelly.

About Imo’s Pizza

Since first opening their doors in 1964, the Imo family has welcomed generations of customers to Imo’s Pizza locations across the bi-state area. Today, Imo’s Pizza is proudly served in 99 locations in Missouri, Illinois and Kansas. Additionally, Imo’s Pizza products – consisting of more than 17 different items, including frozen pizzas, sauces, dressings, marinades, pizza crusts and Provel cheese products – are available at participating grocery chains in the greater St. Louis area. Imo’s has earned a solid reputation and loyal following through its commitment to maintaining the highest level of quality in all of its restaurants, as well as in the grocery stores that carry its products. This quality starts with ingredients. From fresh ground meats and the Imo family’s homemade sauce to delicious vegetables and full strips of bacon, every topping that covers its crispy, edge-to-edge St. Louis-style pizza is of the highest quality. For more information visit imospizza.com.

The post Imo’s Pizza Celebrates 60th Anniversary appeared first on Pizza Today.

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Operator Anthony DeSousa offers this commentary on the riddle of the employee rollercoaster

The cycle repeats. Not with the regularity of earth’s orbit, instead more like a comet impacted by changes in gravity breaking apart in time. I’m describing the cycle of being a business owner approaching three decades of running businesses and the toll it takes watching employees burn up in orbit while you continually stand. Soon you metaphorically resemble the surface of the moon — full of craters that tell of your experiences. The shadows they cast expose your vulnerability. Yet, on you go, battered but still in orbit.

Many employees start out on the same path: excited, energetic … even elated. Time exposes the truth as incompatibilities deepen the cracks until the inevitable occurs: their mask crumbles, exposing the true being. Excitement erodes over time despite the bonuses, praise and growth and opportunities you create through risking everything you have (money, family, friends and your health). Envy is the replacement, representing the beginning of the end. Once the green-eyed-dragon infiltrates, all is lost; for envy has no saturation point.

The patterns become evident faster as the employee count clicks by, becoming a 3-digit number. You begin to recognize statements like: “I love this job, am never leaving” to mean that they are already done. Lies come in the form of death in the family, cats that are sick, fake hospitalizations that cannot produce a modicum of validation and on and on. What they are saying is they are not committed and don’t know how to leave. YET. Even large bonuses fail to overcome the changes lobbed by envy’s irrational outfield and misery is great at finding company. Good will and generosity are no longer seen as such, they become an expectation, like free lunch. Lack of boundaries brings about the most damage, for any affirmation of your own boundaries is seen as an affront rather than the simple statement they are: this is not acceptable. Hunger for hours, money and increased responsibility give way to demands and your fate is sealed. What to do? Should you close the business, rethink its structure or is it best to persevere knowing that those around you are like light bulbs with a life expectancy of x-hours? Given that none of these problems are new to employer/employee relations since the beginning of time, the answer is to drink a shake made of resilience, perseverance and improving your coefficient of efficiency. Fortify your position and seek the truth. Are you part of the problem? Does your management style work today vs. when you started? Times change!

Who stands with you until the merry-go-round ride ends? Your family. Blood or no blood. Protect them or the business perishes, for their support is like having rebar in your concrete: it’s much, much harder to break. I am not happy coming to these realizations but remain steadfast in my ability to ride out the storms while continuing to connect with the people who allow us the opportunity to grow — our customers. Never lose sight of who butters your bread, even when all hell has broken loose.

Over the last few years, we’ve broken every record the store has. We’ve become best of class in every way — EXCEPT we still have not broken the code of the human condition. What to do? Keep on keeping on! Remain kind and focus on your craft. Let the wrong people go faster and seize the opportunity to hire the right people even when you don’t have a position for them. Train and invest in the tools your people need to do their jobs well. Invest in building their character, in repairing the cracks in their armor put there by doubt, experiences and lack of self-confidence. But only do it sincerely. Only then do you stand a chance of breaking the cycle. I will continue trying until my dying day. Count on it.

Anthony DeSousa owns Antonio’s Real NY Pizza in Estes Park, Colorado.

Check out another Employee-focused story by Anthony: Hiring Based on Personality

The post Battling Employee Turnover appeared first on Pizza Today.

35 Pizzerias to Watch in America in 2024

We asked independent pizzeria owners to submit their businesses for consideration in our Pizzerias to Watch list. We received hundreds of outstanding submissions and have painstakingly whittled them down to this list of 35.

While the Hot 100 Independent Pizzerias List we used to do ranked pizzerias by highest sales volume, our Pizzerias to Watch feature looks at the total operation, from sales and employee programs to community outreach and marketing.

We present to you 35 pizzerias to watch as they continue to thrive and grow. While we asked several questions, we’re sharing one or two of the pizzerias’ Q&A responses here in this issue — in their own words.

Abbiocco Pizzeria, Indianapolis, Indiana

AbbioccoPizzeria.com
facebook abbiocco Pizzeria
Year Opened: 2021

Gross Annual Sales July 2022-June 2023: 600,000
Gross Annual Sales July 2021-June 2022: 500,000

Year-over-Year Sales: Up 20%

How has your company grown during the past 12 months and what are your future growth plans?
Over the past 12 months, our company has experienced significant growth and achieved several milestones. First, our sales have seen a remarkable increase of 15 to 20%, which is a testament to our dedicated team, loyal customers, and the quality of our products. We’ve also been fortunate to receive increased recognition in the culinary community, with features in prominent publications such as YelpIndy and Indy Monthly’s ’25 Best Restaurants.’ Looking ahead, our future growth plans are both exciting and strategic. We aim to expand our presence and reach new audiences by venturing into the food truck industry. This move not only allows us to create word-of-mouth buzz but also serves as a valuable testbed for potential future brick-and-mortar locations. By taking our delicious pizza to different neighborhoods and events, we intend to gauge the reception and demand in various areas. This approach aligns with our commitment to thoughtful expansion and ensuring that we provide our exceptional pizza experience to as many people as possible. We’re thrilled about the possibilities this growth trajectory holds for our company in the coming years.

Billy Bricks, Lombard, IL

billybrickshq.com
IG @billybrickshq
Year Opened: 2005
Gross Annual Sales July 2022-June 2023: 8,709,906.45
Gross Annual Sales July 2021-June 2022: 9,440,112.57
Year-over-Year Sales: Down 7.75%
How has your company grown during the past 12 months and what are your future growth plans?
In the past 12 months we shrunk in unit size to cut a few of the underperforming location and to really focus in on our core stores and areas to re-expand. We have 4 units that will open by 2024 as part of our re-expansion and we will add at least one more ice cream truck and pizza truck to our mobile catering fleet. We plan to open 2-4 units either stand alone pizza or pizza parlor and ice cream parlor per year over the next 6 years with a goal of 20 units by 2029 and an ever growing mobile fleet to support regions/territories. *sales numbers entered above reflect a few of the closures sales no longer being included, however, our per unit average greatly increased and our net profit as a company increased significantly by cutting the underperforming units*

Cheshire Pizza & Ale, Cheshire, CT

www.cheshirepizza.com
IG: @cheshire_pizza
Year Opened: 2017
Gross Annual Sales July 2022-June 2023: 4,114,930
Gross Annual Sales July 2021-June 2022: 3,789,750
Year-over-Year Sales: Up 8.58%
How has your company grown during the past 12 months and what are your future growth plans?
Our customer base has consistently grown since our inception in 2017. We have grown by focusing on what our customer base looks for. Quality product, consistent service all coming from staff that buys into our systems. We are looking into establishing a commissary kitchen and launching a DELCO concept within a 50 mile radius.
Why should you be among the Pizzerias To Watch List?
There are countless worthy Pizzerias to watch throughout the country. Although we are the red headed step child when it comes to the New Haven pizza scene (we serve pan pizza!) we believe that our continues growth and investing in our staff has separated us from our competition. With the ever-changing employee retention issues facing the hospitality industry, laying the foundation in place via health and retirement benefits has helped us change the stigma that restaurant employees cannot make a career out of their job.

Dedham House of Pizza, Dedham, MA

www.dedhamhouseofpizza.com
IG @dedhamhouseofpizza
Year Opened: 1986
Gross Annual Sales July 2022-June 2023: 2,034,036.44
Gross Annual Sales July 2021-June 2022: 1,831,865.63
Year-over-Year Sales: Up 11.03%
How has your company grown during the past 12 months and what are your future growth plans?
In the past year, our pizzeria has experienced remarkable growth driven by our unwavering commitment to quality and the development of our exceptional team members. As a small pizzeria, we’ve made significant strides in enhancing our services. One notable initiative involves the creation of comprehensive guidebooks with vivid photographs translated into our team members’ native languages, ensuring crystal-clear communication and a deeper understanding of our processes. Moreover, we’ve reimagined our uniforms and hats, even crafting custom attire for our dedicated long-term employees, instilling a sense of pride and unity within our team…

DeFazio’s Pizzeria, Troy, NY

Www.defaziospizza.com
IG @defaziospizzeria
Year Opened: 1989
Gross Annual Sales July 2022-June 2023: 1,800,000
Gross Annual Sales July 2021-June 2022: 1,600,000
Year-over-Year Sales: Up 12.5%
What community outreach initiatives do you organize?
Every year we organize “Stick It to Hunger.” This stickball tournament brings local companies together to play stickball and donate to a shelter two blocks from our location that supports 35 local families. We typically raise over $15,000 worth of good. We donate over $3,000 in gift certificates to local charities.
How has your company grown during the past 12 months and what are your future growth plans?
Our 2nd location in Albany has doubled business from their first year. We are attached to a distillery with a great outdoor space. We have hosted 4 weddings and many private events. Our Troy location continues to be a staple for locals and people traveling upstate New York. We are building a 100 seat restaurant that we will open in 2024.

Georgio’s Chicago Pizzeria, Crystal Lake, Illinois

www.georgiospizza.com
facebook.com/GeorgiosPizzaCrystalLake
Year Opened: 2002
Gross Annual Sales July 2022-June 2023: 6,200,000
Gross Annual Sales July 2021-June 2022: 5,600,000
Year-over-Year Sales: Up 10.71%
What is your pizzeria’s brand and how do you market your pizzeria?
We’re a Chicago-style pizzeria serving authentic deep dish and thin crust pizza, the way they were first served in Chicago back in the 1940’s. We do very little marketing. Most of our marketing is through community sponsorships, donations, and word of mouth. We also have a loyalty program that keeps our best customers engaged.

Go 4 Pizza, Rancho Cordova, Ca

Go4pizza.com
IG @go4pizza2.0
Year Opened: 2009
Gross Annual Sales July 2022-June 2023: 2,000,000
Gross Annual Sales July 2021-June 2022: 1,700,000
Year-over-Year Sales: Up 17.64%
What community outreach initiatives do you organize?
We support all local schools and sport teams and do fund raisers throughout the year. We also offer our party room and party patios for season ending sports parties at no cost to the teams!
Why should you be among the Pizzerias To Watch List?
We are more than a pizzeria, we are the center of our communities! We do tap take overs, live music, trivia every week, paint night, corn hole tournaments and comedy nights and other special events! Our concept, food and restaurant layout and family atmosphere I have not seen in all the years reading Pizza Today!

Greenville Avenue Pizza Company, Dallas, Texas

www.gapc.co
facebook.com/GreenvilleAvenuePizzaCompany
Year Opened: 2007
Gross Annual Sales July 2022-June 2023: 6,131,882
Gross Annual Sales July 2021-June 2022: 6,125,823
Year-over-Year Sales: Up .09%
What is your pizzeria’s brand and how do you market your pizzeria?
*We are a badass neighborhood pizzeria in Dallas, TX. Come for the show and meet your PIZZA SLAYERS. Our restaurants are open kitchen concepts so that our customers can watch our process and see how much care, love and passion is put into each pizza. Our Slayers wear chef coats and holsters that hold their tools which adds extra edge to the look of our team. *Our Unique Limited Time Offerings, (seasonal pizza & one day specials). Some of our favorite LTO’s include The Pretty Pickle, The Doobie (our 4/20 special) and The Hatche Chile and Chorizo. *We are here for our neighbors and provide a fun Neighborhood Experience- Each location is hyper local and we encourage everyone to come as they are to feel welcome and comfortable. We use the highest quality ingredients, like Grande cheese and Stanislaus tomatoes. We pride ourselves on being a from scratch kitchen, we make our own sauce, cook and prep our toppings, put our soul into the food.

Itri Wood Fired Pizza Bar, Bristol, PA

www.itriwoodfired.com/
IG @ itri_wood_fired
Year Opened: 2017
Gross Annual Sales July 2022-June 2023: 1,900,000
Gross Annual Sales July 2021-June 2022: 1,200,000
Year-over-Year Sales: Up 58.33%
Why should you be among the Pizzerias To Watch List?
Six years ago we took a very big risk on a main street that had yet to begin it’s revitalization. Many had written off our great little town as a place that didn’t understand a restaurant driven by a community oriented mission that also included a cool and rustic ambiance. We zeroed in on an eclectic playlist, a great sound system, interesting art on our walls, and most importantly, fantastic pizza and food. The question six year ago from many was “why?” Why are you opening there? In our first year we did$550,000 in sales. Since then many other restaurants, cafes, distilleries, and breweries have opened. They are all great in their own right and doing a great job in moving the street forward. However, we are proud to have been one of the first and we continue to grow, change, and adapt. We are on pace to do $2,000,000 in sales in 2023. Finally, our pizza remains the most central aspect to our business, and in our humble opinion, it’s fantastic. We have a unique offering of 12 wood fired Detroit (ish) style pizza daily and a variety of NEOpolitan pizzas that are out of this world. We try to get local ingredients and sustainable products whenever possible.

Mattenga’s Pizzeria, Schertz, Texas

https://mattengas.com/
facebook.com/mattengaspizzeria
Year Opened: 2014
Gross Annual Sales July 2022-June 2023: 5,124,154.16
Gross Annual Sales July 2021-June 2022: 3,109,144.88
Year-over-Year Sales: Up 64.8%
How has your company grown during the past 12 months and what are your future growth plans?
Our restaurant has grown significantly over the past 12 months, both in terms of customer base and revenue. We have implemented a number of strategies to increase our visibility and attract new customers, such as upgrading our website, increasing our social media presence, and offering discounts and promotions. We have also invested in new equipment and staff training to improve the quality of our food and service. For the future, we plan to continue to focus on increasing our customer base and expanding our reach through online marketing and partnerships with local businesses. Additionally, we will continue to invest in our staff and equipment to ensure that our customers receive the best possible experience. We plan to continue this growth trajectory by expanding our locations, increasing our marketing efforts, and exploring new markets through food truck. We also continue to develop menus to ensure that our products remain competitive and up to date.

Old Town Pizza, Auburn, California

www.otpizza.net
facebook.com/OldTownPizza
Year Opened: Pizza Restaurant opened in 1999 and my family purchased it in 2002
Gross Annual Sales July 2022-June 2023: 12,862,804
Gross Annual Sales July 2021-June 2022: 10,777,273
Year-over-Year Sales: Up 19.35%
How has your company grown during the past 12 months and what are your future growth plans?
Our growth the last 12 months have been entirely organic. Our newest location opened in May of 2022. Our future plans include a new “owned” location in the Roseville, Ca. area and we are planning on getting into the mobile kitchen business in the near future. Lastly, we are thinking about getting into the “event center” business and using our Pizza and Beer success to anchor an event center.
Why should you be among the Pizzerias To Watch List?
Our brand turns 25 years old in July of 2024 and we are still growing with a great reputation. We love being our communities “hometown” pizza place. Our guests celebrate their life milestones with OTP. Our relationship with our community is truly a win-win partnership.

PARLOUR, New Albany, Indiana

eatparlour.com
linkedin.com/company/parlourpeoplepizzapints
Year Opened: 2019
Gross Annual Sales July 2022-June 2023: 7,797,029.27
Gross Annual Sales July 2021-June 2022: 6,273,465.66
Year-over-Year Sales: Up 24.28%
Why should you be among the Pizzerias To Watch List?
PARLOUR is a standout candidate for the Pizzerias to Watch list, led by the resilient and transparent leadership of Don Robinson. Despite the challenges posed by the COVID-19 pandemic, Don’s unwavering resilience and commitment to open communication have been pivotal in steering the company to exceptional success. Under his guidance, PARLOUR has experienced an impressive 195.36% sales growth from 2020 to 2022. This growth is not only a testament to Don’s strategic vision but also reflects the dedication of the entire team. The company’s expansion into new locations, strategic partnerships, and franchise agreements showcase its commitment to broadening its reach and impact. With a vibrant company culture, a focus on employee well-being, and a mission to take the PARLOUR brand nationwide, it’s clear that PARLOUR is not just a pizzeria but a dynamic force in the industry, worthy of close attention and recognition.

Pietrini Pizza Napoletana, Los Alamitos, Ca

Www.pietrinipizza.com
IG @pietrinipizza
Year Opened: 2021
Gross Annual Sales July 2022-June 2023: 963,814.3
Gross Annual Sales July 2021-June 2022: 393,927.39
Year-over-Year Sales: Up 144%
Why is your pizzeria a great place to work? (What employee incentives/benefits do you offer?
We have worked hard to cultivate a healthy/ positive atmosphere, and work hard to keep it. We have a genuine love for people and care for the well being of our employees and they know it. We have an open door policy where employees can ask questions, voice concerns etc. Employees are recognized for their hard work and achievements during team meetings and gatherings, earning swag, personalized chef coats, etc. Birthdays and work anniversaries are recognized and celebrated with gift cards, desserts on the house etc. We have team meetings / dinners with raffle prizes, contests etc and make it fun.

Perrotta’s Pizza, Canton, Georgia

Perrottaspizza.com
facebook.com/perrottaspizza
Year Opened: 2018
Gross Annual Sales July 2022-June 2023: 1,200,000
Gross Annual Sales July 2021-June 2022: 940,000
Year-over-Year Sales: Up 27.65%
Why should you be among the Pizzerias to Watch List?
That depends on your view should we be considered because we are still the old school family owned and operated pizzeria but using technology input from the younger family members to grow sales and possibly expand to other locations. Or maybe because we are heavily involved in the community and charitable organizations even though we work countless hours a week but we still find time to give back. Or you could say winning best pizza in Canton Georgia four years in a row should be why. It not up to me if we deserve to be on the watchlist either way we’ll be happy because we love what we do it’s our family bond and passion.

Pizzoco Pizza Parlor, Winchester, VA

www.pizzoco.com
IG @pizzoco
Year Opened: 2019
Gross Annual Sales July 2022-June 2023: 1,000,000
Gross Annual Sales July 2021-June 2022: 850,000
Year-over-Year Sales: Up 17.64%
Why should you be among the Pizzerias To Watch List?
We are a small independent pizzeria in a historic building in a true neighborhood that has developed a large following since we opened in 2019. We have been on Yelp’s Top 100 pizzerias in the USA for the past two years in a row (2022 #53, 2023 #32). People routinely make the drive from Washington DC (1.5 hours) just to eat our pizza. We are veteran owned and have become a pillar of the community. We are the highest rated pizzeria in the state of Virginia.

Rochettos Pizzeria, Scott, LA

www.rochettos.com
facebook.com/rochettospizzeria
Year Opened: 2009
Gross Annual Sales July 2022-June 2023: 2,700,000
Gross Annual Sales July 2021-June 2022: 1,850,000
Year-over-Year Sales: Up 45.94%
How has your company grown during the past 12 months and what are your future growth plans?
Opened a second location Dec 21, 2022 in Crowley, Louisiana, located 15 miles form original location, Just expanded a catering/ banquet room to accommodate local business activity
Why should you be among the Pizzerias to Watch List?
Rochettos Pizzeria standard has been a staple in South Louisiana for 13 years now and growing. In a community that relies on tourism and the restaurant industry Rochettos has remained strong through economic hardships and the pandemic. The concept developed by the owner is one that can fit in any city in America and is designed to be a pillar of the community.

Slice Pizza & Brew, Birmingham, AL

https://www.slicebirmingham.com/
IG @slicepizzabrew
Year Opened: 2011
Gross Annual Sales July 2022-June 2023: 5,760,000
Gross Annual Sales July 2021-June 2022: 4,500,000
Year-over-Year Sales: Up 28%
Why should you be among the Pizzerias to Watch List?
Since opening in 2011, our pizzeria has stayed true to our original mission of being a family-owned and operated business that combines a welcoming, friendly atmosphere with fresh, mouthwatering food and local brews. Over the past year, we have experienced significant growth with the opening of our fourth location, the expansion to a full-service commissary, and the upcoming launch of our fifth location in Birmingham, Alabama. As the home of the first stone pizza oven in the city of Birmingham, we have remained loyal to our roots, pairing specialty pizzas with local brews that keep our customers coming back for more. We are also committed to giving back to the community through outreach initiatives such as our Dough Raiser fundraisers, SliceFest and other unique events that have allowed us to donate more than $100,000 back to the Birmingham community. We would be honored to be included on this year’s Pizzerias To Watch List because of our commitment to always finding new ways to honor our core values that make us Slice Pizza & Brew while working alongside other local businesses to support and engage with the communities we call home.

The Onion Tree, Sea Cliff, New York

www.TheOnionTree.com
IG @ theoniontreeseacliff
Year Opened: 2020
Gross Annual Sales July 2022-June 2023: 1,164,862
Gross Annual Sales July 2021-June 2022: 857,399
Year-over-Year Sales: Up 35.85%
Why is your pizzeria a great place to work? (What employee incentives/benefits do you offer?
Our employees are family rather than just folks who work with us. We pay above NYS average pay – we offer 2 weeks paid vacation, 10 sick days and bonuses on achievement of revenue targets. 2 annual company parties – offer us an opportunity to express our gratitude to our team members. As a result, our team takes an ownership approach and works with heart and hospitality.
Why should you be among the Pizzerias To Watch List?
We are a Pizzeria/Gastropub where Pizza Napoletana meets Indian Cuisine + Rock n Roll! We opened our business on March 6, 2020. Lost almost everything in the first couple of months. We however zigged and zagged to survive. Our concept – while quirky and maybe even eccentric, is a product of the pandemic – a result of our burning 🔥 desire to survive the hardest times we’d ever seen, not only to survive but to thrive….🙏🏽

Tre Amici, Bayamon, Puerto Rico

www.treamicipr.com
IG @treamicipr
Year Opened: 15-Oct-21
Gross Annual Sales July 2022-June 2023: 628,438.46
Gross Annual Sales July 2021-June 2022: 288,667.06
Year-over-Year Sales: Up 117%
How has your company grown during the past 12 months and what are your future growth plans?
The growth Tre Amici has been experience is astounding. When the business started the goal was to sell 40 pizza pies daily to survive and pay the bills considering our production is handmade and fresh. Twenty-four months later we are selling at least 200 pies daily, still by hand. The sales keep growing. People come back every week and we go sold out every weekend. The future growth plan for Tre Amici is getting another place where we can attract more customers and store more inventory. We cannot make more than 200 pies daily because we don’t have enough place to store them. The new place has two floors, two firewood ovens and one dumbwaiter. At the new location the goal is to sell 500 pies daily and make the best cocktails in town. The team hopes to be open at the end of this year. The future has never been brighter.

Valentina’s Pizzeria & Wine Bar, Madison, AL

valentinaspizzeria.com
IG @valentinaspizzeria
Year Opened: 2020
Gross Annual Sales July 2022-June 2023: 1,000000
Gross Annual Sales July 2021-June 2022: 750,000
Year-over-Year Sales: Up 33%
How has your company grown during the past 12 months and what are your future growth plans?
Valentina’s has grown more than I ever thought since opening. I opened in 2020 with 7 tables and little staff. In three years we have outgrown our 1000 square foot location and are about to move to a new brick and mortar that is 4000 square feet. I could not have done this without my incredible community and staff.
Why should you be among the Pizzerias to Watch List?
I have been in the pizza community for over 25 years. This community is like no other. I have failed more times than I can count. After years and years, I finally got it right. Valentina’s is named after my daughter. She comes in a works in the store right alongside me. I am incredibly blessed and thankful that after 3 years of opening Valentina’s, I have already outgrown this space by 3 times the amount.

Via Farina, Omaha, Nebraska

Goviafarina.com
IG @goviafarina
Year Opened: 2016
Gross Annual Sales July 2022-June 2023: 1,200,000
Gross Annual Sales July 2021-June 2022: 875,000
Year-over-Year Sales: Up 117%
What community outreach initiatives do you organize?
I have organized a cold weather clothing drive for 6 years running. We average anywhere from 1000-1500 pounds to clothing donated every winter. This will be our first year doing pizza across America. We work from time to time with the native American and American Eskimo rehabilitation society to get job placement in a safe space for those that are slowly reintroducing themselves back into the work force.
How has your company grown during the past 12 months and what are your future growth plans?
We have grown in the last year with the presence of our mobile pizza oven. We are in plans currently for a second location and hope to be open by early summer 2024.

Wild Ace Pizza & Pub, Greer, SC

https://thewildace.com/
facebook.com/wildacegreer
Year Opened: 2009
Gross Annual Sales July 2022-June 2023: 3,640,924.26
Gross Annual Sales July 2021-June 2022: 3,468,985.4
Year-over-Year Sales: Up 4.95%
What is your pizzeria’s brand and how do you market your pizzeria?
Wild Ace Pizza & Pub is an aviation themed restaurant featuring a full menu with aviation named menu items, cocktails, and advertising of military Flying Aces. Hanging airplanes occupy the ceiling and entertain both children and adults. The large, dog friendly, outdoor patio is a big draw during most of the year.
What community outreach initiatives do you organize?
We sponsor an Oktoberfest each fall and also host a non-profit benefit semi-annually called The Good Time Benefit that raised money for children with life threatening conditions. We also heavily support Greer Relief and Resources Agency – our community agency that exists to transform neighbors in need to neighbors who thrive by providing services to eliminate poverty and help neighbors overcome barriers for success.

Zio’s Pizzeria, Omaha, Nebraska

Ziospizzeria.com
facebook.com/ZiosOmaha
Year Opened: 1985
Gross Annual Sales July 2022-June 2023: 4,100,000
Gross Annual Sales July 2021-June 2022: 3,900,000
Year-over-Year Sales: Up 5.1%
Why should you be among the Pizzerias To Watch List?
Our establishments have been around since 1985 in the Omaha market. We are long term trusted pizzeria (we have 4 of them in Omaha). We try to focus on community with marketing that includes schools, churches and other local events. Plenty of donations go out monthly to many of the local charity groups in Omaha. We take pride in our daily food we prep with nearly 45 freshly prepped items along with fresh dough daily. We will continue with our table service standards during the evenings as long as we can continue to hire service oriented people that love working with customers and food. That has been a major challenge since the end of Covid. Our restaurants are all recently (within the last 5 years) been remodeled. With patios at 2 of them and a drive thru at 1. With our loyal guests (many of whom we see at least once per week), we hope to bring another set of younger customers with the help of some of the current trends in social media.

New Pizzerias on our Radar

Blue Square Pizza
Hopkinton, Massachusetts
www.bluesquarepizza.com

Coniglio’s Old Fashioned
Morristown, NJ
https://www.coniglios.com/

Double Zero Pie & Pub
LAS VEGAS, NV
https://www.doublezeropie.com/

Hearth & Table
Lincoln City, OR
www.hearthandtablelc.com

Mangia Mangia Pizzeria
Estes Park, CO
www.mangiamangiapizzeria.com

Prohibition Pizza
High Springs, Fl
www.prohibitionpizza.com

Stellenzo’s Pizza
Santa Clarita, California
www.stellenzos.com

Truly Pizza
Dana point, California
Trulypizza.com

Regional and National Pizza Companies and Chains to Watch

Farrelli’s Pizza
Dupont, WA

Home

Piesanos
5200 Nw 43rd st, Gainesville
Piesanos.com

Sal’s Pizza
Lawrence, Massachusetts
sals.com

Via 313 Pizza
Lehi, Utah
Via313.com

The post 35 Pizzerias to Watch in 2024 appeared first on Pizza Today.

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The post Top Your Competition: Pizza Trends for 2024 appeared first on Pizza Today.

New Pizza toppings to add right now

So, what are the big pizza topping trends you will see this year? If you know me, you know I love analyzing and talking trends and industry change and evolution. For the past decade, it has been my mission to be able to look for what’s next. It keeps me on the pulse of the pizza industry, as well as pizza enthusiasts.

Pizza toppings are a tough predictor as what’s hot can change quickly. That is why I, first, want to share with you some of the insights from our 2024 Pizza Industry Trends Report. The toppings represented here are not from me. Instead, they are responses from 750 pizzeria operators from across the U.S., who participated in our annual industry survey. While we’re looking at pizza topping trends here, you can go to the 2024 Pizza Industry Trends Report to get a deeper dive into toppings including the Top 20 Pizza Toppings. You can even find a list of toppings that operators are removing from menus. Now let’s get into the fun stuff. 

Hot Pizza Toppings to Watch

We asked operators what pizza toppings they have introduced in the past 12 months to get a gauge on what’s hot with pizza toppings.

We found toppings that are new to pizzeria menus include:

• Going with a different pepperoni style like cup and char or old world
• Vegan meat and cheese alternatives
• Sweet and hot pepper varieties, including jalapeños, cherry peppers, and pasilla peppers
• Mexican-inspired meats like Birria, chorizo and carne asada, BBQ pork, chicken and brisket

You can check out more hot pizza toppings in the report.

Cheese Please! 

Cheeses were all over the fill-in responses for topping additions. The biggest take away from cheeses is the trend towards blending cheeses. A few cheeses to add to your R&D are ricotta and goat cheese. Play with the whipped versions, too.

Also, it’s time to nail down the right vegan cheese for your pizza. There are a ton on the market, or you can try to make your own. Addtionally, Scamorza and fresh mozzarella are finding their way into more pizzerias around the country.

Pizza Toppings on the Horizon

In our survey, we wanted to know what toppings are in research and development. This year, the creativity in pizza kitchens is high. Here are some common themes among operators who are experimenting with pizza toppings at their shops:

• Find the right plant-based toppings. Pizzerias are looking for the best plant-based products that work for their vegan and meat- and dairy-free customers.

• Play with unique and creative toppings. While some may be seasonal, unique pizza toppings are finding their way onto menus, from more exotic mushrooms like shiitake to persimmons, waffles and even octopus. Others include smoked Kalamata olives, sweet drop peppers, curry sauce, lemons and pecans.

• Look to International flavors. Mexican, Cuban, Indian and other Asian specialties inspired pizzas are wowing culinary explorers at pizzerias.

These are just a few of the inspirations behind new topping choices. More ideas are in the report.

Denise’s Picks — 2024 Hot Pizza Topping Trend 

This wouldn’t be a trends feature without me sharing what I see coming as hot pizza topping trends. Some of these toppings appear in our report. But others are toppings I’ve been tracking and noticing spikes as they are featured on more menus. In no particular order, they are: 

Cup-and-char sausage

Many have never heard of this version of cup-and-char meat, but a major industry player rolled out its product last year. Will it get as much love as its cousin, the roni cup? That will be determined by pizza lovers. I’m excited to see how this one develops.

Birria

You can thank TikTok for the rise of this braised Mexican beef. Creators have had viewers drooling over Birria slo-mo shorts. While goat and lamb are traditionally used, many versions use tender beef, various dried chili peppers, tomatoes, garlic, onion, spices and apple cider vinegar to create a broth that you are going to want to offer as a dipping sauce. 

Unique Pesto

The basil-based sauce has been rejuvenated by a new generation and they are not sticking to tradition. Instead, they are gravitating towards a new field of ingredients — nuts like pistachio and oils like avocado and grapeseed, even changing up the classic basil with other herbs. Don’t know where to start? Check out Audrey Kelly’s pesto story.   

Corn

We alluded to it over the summer that corn is having a moment and it’s not finished. With Southwest and Mexican style pizza popularity rising, this ingredient will find its uses across the menu. Give an elote corn pizza a try! 

Smoked Salmon

Now hear me out, this cured fish has its place on pizza. Creative culinary minds are proving that. Last year, cream cheese hit the mainstream on pizza and here is its perfect pairing. Use the fully cooked salmon as a finishing ingredient and pair it with arugula, cream cheese, chives and lemon. Go crazy and add avocado. That’s another ingredient I am watching closely.

Mortadella

This classic Italian cured meat is going through a resurgence and we’re here for it. Try mortadella post-baked with arugula, stracciatella cheese and pistachios.

Maybe you’ll find your next hot pizza topping after reading this. Maybe it will inspire you to find another ingredient that your customers will love. Either way, introducing new toppings will create excitement with your customers and your team. Let us know what you come up with.

DENISE GREER is Executive Editor of Pizza Today.

The post Hottest of Hot Pizza Topping Trends 2024 appeared first on Pizza Today.

Bacon breaks into 5 most popular pizza toppings! 

Updated January 2, 2024. Most popular pizza toppings vary by region and even individual pizzeria. There are some universal pizza toppings that are popular across the U.S. Pepperoni is the No. 1 pizza topping in the U.S. but in areas of Illinois, sausage beats out pepperoni for the top spot.

Pizza topping lists are continually changing as Americans’ tastes change. Hot pizza toppings in the 2010s could drop on the list in favor of others. This is true even in the top five pizza toppings. In past years, onion, green peppers and olives have made the Top 5 toppings list. Not this year; meaty toppings reign supreme.

We sought to find a definitive answer so we can track and monitor the changes each year. We went straight to pizzeria operators to find out what are the most popular pizza toppings on their menu as part of our 2024 Pizza Industry Trends Report. The extensive operator survey received nearly 750 responses from across the United States. Pizzeria operators used their POS systems to identify the most popular pizza toppings. We analyzed the data to bring you the top pizza toppings in America.

What are the five most popular pizza toppings?

The Top 5 Pizza Toppings in the US are:

1. Pepperoni
2. Sausage
3. Mushroom
4. Extra Cheese
5. Bacon

Now let’s break down each of the Top Five Pizza Toppings.

1. Pepperoni

This has long been America’s favorite pizza topping. What is pepperoni made of? It’s cured sausage made of pork and beef that has been seasoned with spices like paprika, chili pepper, cayenne, black pepper and even fennel and allspice. Pepperoni varies in size from thick or thin flat laid pepperoni and cup and char pepperoni to cubed pepperoni and Old World pepperoni.

Explore more on America’s favorite pizza topping in the Pep Talk: Styles of Pepperoni, America’s No.1 Pizza Topping feature.

2. Sausage

If you are from the Midwest, sausage is often a go-to pizza topping. If you’re in Chicago, sausage is the No. 1 pizza topping in the land. Sausage varies widely in type and style. While there are sausage links like kielbasa and andouille, we tend to think of the pizza topping as ground sausage. It is flavored several ways, from fennel and sage to Italian spiced.

Try a sweet Italian sausage recipe. 

Today, pizzeria operators find unique and flavorful ways to make sausage stand out. Check out our Guide to Making Sausage in House and Pizza Topping Combos.

3. Mushroom

Mushrooms have remained a top pizza topping consistently, and for good reason. Varies are abundant. They can either stand out on a pizza or complement other pizza ingredients. The most common mushrooms used on pizza are white button mushrooms, followed by cremini and portobellos.

Get ideas on how to prepare mushrooms and whether they go over or under the cheese on pizza.

4. Extra Cheese

Extra Cheese is often a pizza topping that people don’t think of as a topping. Cheese is part of the holy trinity of pizza — crust, sauce and cheese. But Americans love cheese and lots of it, so pizzerias added an “extra cheese” option long ago that has become one of the most popular toppings.

Learn more about how to price extra cheese in Extra Cheese, a Top Five Pizza Topping — What to Charge.

5. Bacon

This brings us to the newbie on the list. We have watched bacon climb up the toppings list for years. As we analyzed the survey data, it was no surprise to us that bacon broke into the Top 5 Pizza Toppings. After all, bacon is a key ingredient on several popular specialty pizzas across the country. The mantra “everything is better with bacon” stands on pizza as well.

Deep dive into bacon pizza with these two features:

Bacon on Pizza: Crispy Business

You’re Bacon Me Crazy

What are the Top 10 Pizza Toppings in America?

Let’s go further than the Top 5 Pizza Toppings and look at the top 10 most popular pizza toppings in American according to pizzeria operators.

1. Pepperoni
2. Sausage
3. Mushroom
4. Extra Cheese
5. Bacon
6. Chicken
7. Onion
8. Red/Green Bell Pepper
9. Ham
10. Black Olives

Explore more about this year’s pizza topping trends including the Top 20 most popular pizza toppings in our 2024 Pizza Industry Trends Report.

Looking for more new topping ideas?

If you are looking for new pizza topping ideas, we have several stories that give you inspiration for pizza toppings to try in your kitchen. Check out these pizza toppings articles:

Hottest of Hot Pizza Topping Trends 2024 — New Pizza toppings to add right now

Unconventional Pizza Toppings: Beginner’s Guide

The post The Top 5 Pizza Toppings are… appeared first on Pizza Today.

Laura Meyer shares the most common pizza dough questions she has received

The more you learn about fermentation the more you understand how little you actually know. Learning to make dough, especially sourdough, is just like raising a child. You create a mix, attempt to get it on a feeding schedule or dough production schedule, control a routine for consistency, and then everything changes and you’re stuck wondering why it’s not behaving the way it did yesterday or the week before. There are so many factors at play when it comes to not just dough making but dough handling and as soon as one element changes, everything changes. So, here are a few questions I always get asked that may be something you are overlooking.

Q: What are some of the common mistakes that are attributed to inconsistencies?

A: Cold dough in a hot oven is a recipe for inconsistency in both doneness and coloration. On busy nights it can be easy to get caught up in the rush and speed at which things are moving resulting in needing to use dough that was pulled directly out of the refrigerator. Everyone does it because when the rush is on it’s hard to stop and think about tiny details. I know space is a key factor here, but staging dough helps my pizzeria avoid the dreaded gum line that most often occurs with cold dough. My crew uses a speed rack that sits outside of the walk-in in our prep area. When we notice, we are starting to pick up speed the crew will pull out half a rack of dough or even an entire rack worth so that as the night wears on we are pulling dough from the rack outside of the fridge instead of dough directly from the fridge. Our prep area isn’t as hot as our pizza area but moving dough from the fridge to a warmer area and then to the warmest area makes sure that the dough comes to temp as we need it. Cold sauce is another contributing factor to gum lines. We make sure to use containers that are large enough so we do not run out of sauce every 10 minutes, but they are small enough that they aren’t sitting out for hours at a time.

Q: How do I get large pockets and big oven spring?

A: I have heard this question quite a bit over the last few years thanks to Instagram and social media. Everyone is looking for giant crumb structure because it gives you the ooh and awe factor, but it has also made a lot of people think that giant crumb structure equals good pizza. Big, open structure does show well cooked dough but it does not always mean great flavor. But how do you achieve it? There’s more than one factor that contributes to an open crumb. Using a preferment, specifically a biga, can help aid in large pockets. Fermentation time coupled with temperature is always going to shape your final product but proper use of your oven is key. All ovens have vents. Most pizza makers set their ovens and never touch them but depending on the style and whether you are using a par bake or not, opening and closing your vents will give you the oven spring you are looking for. As your dough cooks, the water in your dough is going to turn into steam and then want to escape. Closing the vents on your oven will trap the steam in your oven, aiding in oven spring as well as help develop a crispy crust. The key is when to open the vents. If you are par baking you really only need to keep the vents closed for 2-3 minutes and then open the vents to release the steam. Opening the vents is an important step because without this too much moisture is trapped in the oven and the dough does not have a chance to dry out and crisp. If you are making multiple styles of pizza or are just busy, I like to keep the vents halfway open. With the vents partially opened during service it slows down the escape of steam too quickly, ensuring a well baked pizza. One of the last elements that will change the spring of your dough is how you stretch and how much of an allowance you leave for your crust.

Q: Do I need a different dough if I want to make different styles?

A: The short but not simple answer is yes and no. If you are a traditionalist, yes, you need a different dough. If you want nuance and subtlety, yes, you need different doughs. If you are looking to streamline, are limited on space and equipment, or are just in a place that you want to offer variety but are not ready to make big changes, then no, you do not need a different dough. I recommend doing some research and finding the middle ground between styles when it comes to protein levels in flour,
hydration content within recipes, usage of fats and sugar. You’ll want to come up with a recipe that checks all the boxes but is right down the middle. How you manipulate them is the key. Extending fermentation times, using both warm and cold temperatures for fermentation, usage of preferments, proofing times, humidity control, thickness of doughs for pan pizzas, oven temps, and simply changing your hand techniques will all give you different outcomes. The beauty of pizza is in the small details that make it unique to you so the best thing you can do is not get complacent and continue to play and try new things. You never know what you’ll find when you start making mistakes.

Laura Meyer is the owner of Pizzeria da Laura in Berkeley, CA.

>> Explore answers to more common pizza dough questions in Troubleshooting your Pizza Dough: What’s wrong with my pizza dough? <<

The post Knead to Know: Most Common Pizza Dough Questions appeared first on Pizza Today.

When you go over all the different thoughts in your head about buying a pizzeria, buying the real estate may be the last one to cross your mind. In the beginning, securing the funds to just open a shop is hard enough. You may be more interested in making sure you get a favorable lease. That is all fine, but in time your mindset should evolve. Now, this is not legal advice (just a friendly tip from one business owner to another), but when you negotiate that first lease, make sure you include something that states the following:

Nick Bogacz, founder and president of Caliente Pizza & Draft House in Pittsburgh

Limited Right of First Refusal for Sale of Building 

1. Landlord Right to Sell Building to Members of Family. Landlords shall have the absolute right to sell the Building to a Member of Landlord’s family and assign this lease to a Member of Landlord’s family.
2. Tenant First Right in the Event of a Contemplated Sale to anyone other than a Member of Landlord’s Family. In the event that the Landlord intends to enter into an agreement of sale to sell the Building to a purchaser, other than a Member of the Landlord’s family (“Prospective Purchaser”), during the time in which Tenant is leasing the Premises, Tenant shall have a first right of refusal to purchase the building under the same terms and conditions as the Prospective Purchaser under the agreement of sale. (a) Upon receipt of an offer to purchase the Building (“Building Purchase Offer”), Landlord shall provide written notice to Tenant of the terms of the Building Purchase Offer. Tenants shall have thirty (30) days after receipt of a written notice of the Building Purchase Offer to match in writing the Business Purchase Offer, on the same terms and conditions. If Tenant fails to match the terms of the Building Purchase Offer in writing within thirty (30) days from the date of the receipt of the written notice of the Building Purchase Offer, Landlord may sell and transfer the Building to the Prospective Purchaser.

Now that you have the verbiage to eventually buy the building that your pizzeria is in, let’s discuss the upside of buying real estate. Owning a building lets you build equity that can be used in many ways, whether to strengthen your current pizzeria or use it to purchase another pizzeria or building. I have found that owning thousands of dollars of equipment is a necessary thing for a restaurateur, but banks often hate lending against equipment. They love when you own property and will lend on the equity.   

Another advantage is that any improvements you make to the building are capital improvements that may help your tax bill. If your building has other tenants, that will also help offset your mortgage. And one day, when you sell the business, you can hold on to the property and become the landlord, allowing you to still bring in a strong stream of income.

Ultimately, owning your building and renting some of it out will help your cash flow, and benefit you in your business and personal endeavors. Next month, we will discuss in depth some ways to control and manage your cash flow.

Nick Bogacz is the founder and president of Caliente Pizza & Draft House in Pittsburgh.  Instagram: @caliente_pizza

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In the music world, Barry Gordy of Motown fame coined the phrase, “Don’t bore us, get to the chorus.” While rooted in the
music industry, this philosophy resonates profoundly with the restaurant world, particularly for us in the pizzeria business. The essence of Gordy’s advice? Be direct, be clear and don’t dilly-dally.

Mike Bausch, owner, Andolini’s Pizzeria

In our efforts to be catchy or clever, to weave a story or create a unique brand voice, we often need to remember the power of simplicity and directness. I’ve seen this in my own experience – pizzas with straightforward, easily recognizable names consistently outperform those with clever but obscure references. Sure, there’s a time and place for creativity and inside jokes, but clarity should never be sacrificed for cleverness.

Take Bon Jovi’s “You Give Love a Bad Name.” The chorus isn’t just near the beginning of the song; it is the beginning. They captured their audience in the first three seconds. In today’s saturated market, this approach is more relevant than ever. People’s attention spans are short. They’re constantly bombarded with choices. You need to grab them immediately to avoid losing them entirely.

A “Maui Waui Hawaiian Pie” works to brand it uniquely while still being obvious. However, “The Ailina,” a street in Kona, is too inside of a reference to ever outperform the previous example.

This concept extends beyond menu items to branding as a whole. Consider a pizzeria’s tagline. A vague or generic tagline like “Fun and More” or “Great Eats” doesn’t really say much. It’s forgettable. In contrast, a specific and descriptive tagline – “Pizzeria and Wine Bar,” for instance – instantly informs the customer about what to expect. It’s straightforward, it’s clear and it’s effective.

The power of direct messaging can’t be overstated. While nuance and creativity have their places, especially in areas like logo design and interior decor, clarity and directness win when it comes to communication – whether it’s your menu, your marketing, or your tagline.

In our industry, getting caught up in trying to be different or unique is easy. We want to stand out, to be memorable. But sometimes, in our quest for originality, we lose sight of what really matters – communicating effectively with our customers.

Remember, your customers are looking for an answer to a simple question: “What can I expect here?” The more directly and clearly you can answer that question, the more likely they are to walk through your doors. It’s about meeting them where they are, speaking their language, and delivering what they’re looking for without making them work for it.

So, as you think about your menu, branding and marketing strategy, take a page from Barry Gordy’s book. Don’t bore your customers with unnecessary fluff.

Get to the chorus. Look at these two versions of a description, the first with too much fluff.

Mozzarella Sticks:

These mozzarella sticks do the trick with our signature marinara topped with our special blend of Romano. You gotta try it, to anything else, fuggetabout it.

Just say the menu item with only what will resonate to convey the point effectively.

Mozzarella Sticks:

Lightly fried, made in-house mozzarella topped with signature marinara and Romano

Be clear, be direct, and watch as your message resonates with efficiency.

Mike Bausch is the owner of Andolini’s Pizzeria in Tulsa, Oklahoma. Instagram: @mikeybausch

The post Mike’s Monthly Tip: Don’t Bore Us, Get to the Chorus appeared first on Pizza Today.

Canned Veggie to Pizza Topping Star

Writing this article brought me back to the R&D days of Wholly Stromboli. I had many pie-in-the-sky ideas about which products I would and would not use in my restaurant. Settling for canned roasted red peppers, peeled garlic in a plastic jug, and pickled jalapeño, for convenience’s sake, were options that I initially did not want to consider. Because I prided myself on using only the freshest ingredients and loved the flavor and aroma of a fresh clove of garlic or the taste and texture of fresh roasted red peppers, I was going to figure out the labor and efficiency piece. I am sure you know how that worked out. Of course, I buy whole peeled garlic in a plastic jug, canned roasted red pepper, and as for the jalapeños …  I only switched to fresh sliced jalapeños about a year ago.

My point is if you plan to do any amount of volume in your restaurant, you’re probably going to have to plan on using canned veggies, and while I consider some canned veggies like sliced Spanish olives and pickled jalapeño a commodity, other things like artichoke hearts, fire-roasted green chilies, roasted red peppers and especially tomatoes can vary in taste, texture and quality.

How much to spend should be driven by your price point and your target food cost. For what I consider commodity canned goods, my main focus is the consistency of the product and pricing. However, when we’re talking about canned tomatoes, I pull out all the stops! I only use the best. I want a tomato that is packed fresh from the field, not subjected to excess heat during the canning process, and does not contain any preservatives.

Fire-roasted green chilies are one of my favorite ingredients to use in soups, ‘bolis and pizzas. We are pretty spoiled here in Colorado because we have some of the best fire-roasted Hatch green chilies around. One of my favorite fall traditions is going to pick up a bushel of fresh fire-roasted chilies, but hand peeling and dicing bushels of them is not practical and the labor cost does not make good financial sense for my operation.

When looking for a canned Hatch green chili, I want moderate heat and minimal residual skins, seeds, stems or crowns. There are different levels of quality, and you will find less of that waste material in a higher-quality product. A note about diced Hatch green chilies: they are a potentially hazardous product and must be handled properly according to HACCP guidelines for storage. Therefore, they must be stored below any ready-to-eat foods. When storing them, I prefer to drain off some of the natural juices, only retaining enough to keep them from drying out. I prep them into the containers that we use on the line and use a perforated scoop to portion them for use in recipes.

I prefer artichoke hearts canned in their natural juices instead of a marinade. Not that I don’t like the taste of the marinade, but I use artichokes in a variety of salads, pasta dishes, pizzas and stromboli, and the marinade will overpower the other flavors. I prefer to store these in their juices, enough to cover them. They tend to be in large pieces, so I cut them in half.

I find there is a balance between retaining some of the natural juices of canned vegetables and draining them completely. On one hand, storing them on your makeline with the juices intact will preserve the quality and prevent them from drying out. On the other hand, too much juice will make for a soggy pizza or stromboli and add unwanted flavors to your pasta dishes. My preferred method is to store these ingredients on the line, with enough juice to cover the ingredients. I prefer to use a perforated portion cup or scoop so that the juice can be drained off at the time of use. I don’t find it necessary to rinse most vegetables, however, if I am using beans in a salad, I do prefer to rinse them before use.

Canned vegetables are convenient to use, easy to store, have a long shelf life, and are generally safe because the heat during the canning process kills most bacteria. That being said, it is important to handle canned goods properly to ensure the safety of your guests.

Here are a few tips for safely handling canned goods. Cans should be inspected during the receiving process. Significantly dented cans, especially if the dents are located on a seam whether it be along the lid, bottom or on the side seam should be separated from the rest of your inventory and labeled for return to your distributor. If you drop a can and cause the dent yourself, open the can immediately, place the contents in another container, and put the product into rotation. Ensure that your can opener blade is clean, sharp and in good working condition. Dirty blades can potentially contaminate food products with deadly bacteria, and dull blades can cause injuries. Partially attached lids are dangerous and can cause nasty injuries to your team. Do not store ingredients in opened cans. Place them in an NSF-approved container with a day dot as directed by your local health department guidelines.

While you may not think of canned corn as a typical ingredient in a pizzeria, corn is a creative way to bring some diversity to your menu. Take your basic green salad, add canned corn, grilled chicken, avocado, jalapeño rings and tomato for a fun southwestern salad. Zip up your ranch dressing by adding diced, canned jalapeño or green chilies and Buffalo sauce.

Elote corn or Mexican Street Corn is a dish that is typically made with roasted corn stripped from the Cobb, blended with mayonnaise, crema, Cotija cheese, and a chili lime seasoning. My version of Mexican street corn pizza is a creative spin on the popular dish. I make a white pizza, using cream cheese blended with diced, canned green chilies as the base and mozzarella cheese, drained canned corn tossed in lime juice, cayenne pepper, cumin, granulated garlic and chili powder, add grilled chicken, and jalapeño rings, and bake. Top with the seasoned corn and drizzle with a dressing made from a mixture of crema and mayonnaise and dress with fresh cilantro.

Summed up, canned veggies add efficiency and convenience to our operations, but why not have a little fun with them as well?

MELISSA RICKMAN is co-founder of Wholly Stromboli in Fort Lupton, Colorado, and member of the World Pizza Champions.

The post What do you do with Canned Vegetables? appeared first on Pizza Today.

Magical Pesto

Pesto is one of those magic pizza toppings that can turn the most basic pie into something really special. The classic recipe is comprised of just a few ingredients but there’s no limit to putting your own unique spin on it.

While most people associate pesto with the basil and garlic heavy version, there are quite a few traditional variations depending on what region of Italy you are in. The celebrated, and extremely delicious, pesto that is comprised of pine nuts, basil, garlic, Parmigiana Reggiano, Pecorino and extra virgin olive oil originated in Genoa in the province of Liguria. To truly make this in the Genoese way, a mortar and pestle are required. In Calabria, pesto all Calabrese consists of roasted bell peppers, garlic, black pepper, basil, cheese and olive oil. Sicily’s version is very similar but with the addition of tomatoes. Other countries have their takes on pesto such as in France you have Pistou, which is a combination of basil, parsley, crushed garlic and grated cheese. Spain makes Romesco, which is a red paste of Romesco chili peppers blended with tomatoes, sweet red peppers, pine nuts, garlic and olive oil.

Six Components to Pesto

Regardless of what type you are making, there are six components to any pesto:

Greens and herbs: Basil is the most common, but you can add or sub anything from cilantro to arugula to kale and even throw in some chives or mint. Of course, you can add other vegetables and fruits that aren’t green such as tomatoes and bell peppers.

Cheese: Traditionally aged, hard cheeses like Parmigiano-Reggiano or Grana Padano are used as they have a sharp, salty flavor. But you can also use other cheeses such as Cotija, Manchego or aged Cheddar. If you want to do a vegan version there are a lot of nut cheeses out there or you can forgo the cheese entirely and add in a squeeze of lemon and an extra pinch of salt to balance it out.

Nuts or seeds: There are so many options when it comes to this component. Pine nuts are delicious but they are very pricey so a few other great options are walnuts, cashews, pumpkin seeds, sunflower seeds and pistachios. You can enhance the flavor by toasting the nuts or seeds before adding them to the pesto.

Oil: I’m a purest when it comes to oil and almost always lean towards a good quality extra virgin olive oil. That’s not to say there aren’t other great oils out there and each has its own use.

Garlic: This is a big one and a very distinct flavor of pesto. That’s not to say you can’t substitute it for another plant in the Allium family. Spring garlic, leeks, green onions and chives will make for an interesting pesto depending on what you pair it with.

Salt and other seasonings: As with every other pizza or dish you make, the correct salt is essential. If you’re using a saltier cheese, you won’t need very much, if any at all, but don’t forget to taste the finished product.

Non-Traditional Pesto Ideas

After you’ve made your ideal pesto it’s time to put it on a pizza. Pesto is one of those toppings that go great with both veggies and meat. You can add it separately onto the pizza or use it as a marinade for other toppings such as chicken, pork, onions, kale or even a white fish or shrimp. Here are a few ideas to get you started

• Sun-dried tomato pesto with artichoke hearts, feta, Kalamata olives and red onion.
• Sunflower seed and lemon basil pesto with roasted fennel, Italian sausage and sweet onion.
• Arugula pesto with anchovies, thinly sliced lemon and breadcrumbs
• Cilantro pumpkin seed pesto with poblano chilies, Cotija, delicate squash and leeks.
• Roasted red pepper pesto with eggplant, zucchini and sweet onions.
• Pistachio pesto with mortadella and burrata.

The application of pesto is an essential part of the pizza — how and when you add it to your pie. If you put it on pre-bake you can either use it as the base of the pizza, use a squeeze bottle or pastry bag to drizzle it on or dollop it on top with a spoon. If you use it as the sauce on the base, I would recommend making the pesto itself thinner by adding more oil or even a bit of water so it’s easier to spread. The other option is to add the pesto post bake, which is my current favorite way. Putting the pesto on after it comes out of the oven is visually more appealing as it keeps its vibrant color. A squeeze bottle is also quicker and for the most part you get a better yield on the product.

Pesto is very versatile. Not only is it fantastic on pizza but it can and should be cross utilized throughout your menu. Don’t hesitate to make it into a side dish, think burrata with pesto and toasted focaccia. It can be thinned out into a dressing mixed with seasonal veggies or used as a pasta sauce option. You can marinate chicken or beef in it for toppings or something as simple as a dipping sauce.

Try this pesto pizza recipe.

Go Fish

This recipe features anchovies, Brussels sprouts, lemon and an arugula pesto.

Get the Go Fish Recipe.

Audrey Kelly owns Audrey Jane’s Pizza Garage in Boulder, Colorado.

The post The versatile Pesto sauce can be used as topping, base, marinade, dressing appeared first on Pizza Today.

Countering cyberattacks on restaurants

Last April, a cyberattack hit NCR and its Aloha POS, one of the restaurant industry’s leading point-of-sale (POS) systems. While the ransomware attack did not disrupt in-store purchases, it halted other key operations at restaurants across the country, including online ordering, gift card transactions and back-office functionalities like payroll.

It was yet another reminder of the ongoing work of nefarious online actors and the continuous threat they pose to restaurants.

“Remember that our adversaries run businesses, too, and they want to fuel their own bottom line,” says Gunnar Peterson, chief information security officer at Forter, a fraud prevention technology company.

While any business, big or small, is at risk of a cyberattack, restaurants – from independents to franchises to enterprises – remain a particularly compelling target given the industry’s growing reliance on technology, the large amounts of personal data restaurants often possess and the other more pressing issues (inflation, customer service and labor, for instance) capturing their immediate attention and nudging cybersecurity down the list of concerns.

“There is plenty of valuable data for the taking if it is not adequately protected,” reminds Shelby Menard, an attorney with Plano, Texas-based Spencer Fane LLP who works in cybersecurity and data privacy.

Cyberattacks on restaurants

According to Brady Harrison, director of customer analytics solution delivery at Kount, an Equifax Company, basic ransomware activity like NCR encountered – encrypting or denying access to a system or files until a ransom is paid – remains prevalent, though account takeover attacks are on the rise.

With consumers calling for easy, streamlined experiences, restaurants have increasingly rolled out online
ordering and mobile apps. While such digital platforms appease consumer demand and help eateries secure sales, they also hold payment information, loyalty points and the like, which make them a prime target of fraudsters.