Pizza Today - December 2017 - 14

@PizzaToday

CLICK.EXPLORE.CONNECT.

MANDY WOL F D E TWILE R

ALL IN A DAY'S WORK
If you haven't noticed by now, this
issue is chock full of recipes. We
spent months scouring through our
archives, e-mailing participants of the
International Pizza Challenge from
International Pizza Expo and just plain
brainstorming. The result? Our 2018
menu guide, and that means I got to
spend more than my usual amount of
time in our test kitchen.
I spent a blustery Sunday afternoon
hunting down ingredients for our
photo shoot. Did you know our office

Chocolate Chip
Biscotti
1 large egg
½ cup sugar
1 teaspoon vanilla
extract
¾ cup all-purpose
flour
¾ teaspoon baking
powder
¼ teaspoon salt
1/3 cup chocolate chips
Preheat oven to 375 F.
Line a sheet pan with
parchment paper.
Using a stand mixer,
combine and beat the
egg and sugar until
thick and lemony in
color.
Add vanilla.
Sift in the flour, baking
powder and salt.
Blend well, then mix in
the chocolate chips.
Turn the dough out of
the mixer onto the work
surface. Knead gently
for 2 minutes to combine the ingredients.

is located in Louisville, Kentucky?
We've got fast horses and lots of
bourbon, but sometimes tracking
down items like quail eggs, fresh
figs and scamorza can be tricky.
By Monday morning, I'd already
done some prep -- mainly frying
bacon before my co-workers
arrived at the office because
bacon mysteriously disappears the
minute I turn my back. With the
help of Associate Editor Denise
Greer and Creative Director Rick
Daugherty, we managed to chop,
bake, fry, grill and sauté our way
through nearly two-dozen recipes.
And we don't use any of
those crafty food-styling tricks.
Everything you'll see in our menu
guide is 100-percent edible. We
don't use glue, hairspray, cigarette
smoke or noxious chemicals to
create what you see in the pages

Shape dough into a
log that is about 12
inches long by 2½
inches wide. Transfer to
lined sheet pan.
Flatten the top of log
slightly with hands,
tapering towards the
edge.
Bake for 20 minutes.
Remove from oven and
cool for 15 minutes.
Using a serrated knife,
cut the log crosswise, at
a diagonal, into 1/3 -inch
wide slices.
Arrange the slices on
the baking sheet and
bake for 4 minutes.
Then turn slices over
and bake another 4
minutes.
Cool biscotti on the
baking sheet.
Serve when cool.
Option: Dip in melted
chocolate before cooling for a more decadent
finish and eye-appeal.
Photo on page 72

1 4 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 7

of Pizza Today. In fact, many times,
there's nothing left to throw away
because our staff has heartily dug
in after the photos have been shot.
We hope you find something
new to try from this year's menu
guide. Me? I loved the very
last dish I made, our version of
Centerville Pizza and BBQ's Zombie
Pizza in Centerville, Ohio. With
ranch dressing as the base and
spinach and bacon amongst the
toppings, it was delicious!
If you make one of our menu
guide recipes, drop me a photo at
mdetwiler@pizzatoday.com. We'd
love to see what you can come up
with, so we're always accepting
recipes for our next issue.
MANDY WOLF DETWILER is managing
editor of Pizza Today.

FACEBOOK Q&A

In honor of
#WorldSandwichDay we
asked our readers to show
us their best sandwich.

Lars Smith Fried Chicken

Sandwich at State of Mind
Public House and Pizzeria.

#PIZZATODAYREADER

Scott Anthony Steak Hoagie at

Punxsy Pizza.

PIZZA PERFECT - Nashville, TN - Our
owner, Amir, checking out our listing as one of
the "Hot 100 Independent Pizzerias" in Pizza
Today magazine!

@papavitositalianrestaurant This is how
we celebrate making Pizza Today's Hot 100.
Staff t-shirts, table tents, business cards and
stickers for our boxes.

Dan McMahon Cheesesteak
at Danny Mac's Pizza.

Sauced Smoked BBQ pulled
pork with southern mac-ncheese.
http://www.PIZZATODAY.COM
Pizza Today - December 2017

Table of Contents for the Digital Edition of Pizza Today - December 2017
