Pizza Today - January 2018 - 14

@PizzaToday
A MOMENT WITH MANDY

CLICK.EXPLORE.CONNECT.

#PIZZATODAYREADER

FACEBOOK Q&A

What's your New
Year's resolution
for your pizzeria?
MANDY WOL F D E TWILE R

SOURCING
INGREDIENTS
In Tony Gemignani's column
on page 20, we put together our
first pizza made with the meaty
ingredient, 'njuda. Part of the
challenge of working two months
ahead on the magazine is the
inability to find some ingredients
out of season -- most notably,
sourcing fresh produce in the
winter months.
If you're among the operators
who have year-round access to
fresh, local ingredients, count
yourself lucky and use it to your
advantage. Why use canned
tomatoes when you can use fresh?
And don't even think about using
tinned mushrooms. Aside from the
slime, there's the chemical taste
some canned ingredients just can't
seem to shake.
Take a look in your pantry.
What do you see? If it's mainly
fresh ingredients, you're offering
something your rivals may not,
and that gives you a leg up.
Don't settle. Instead, work with
your vendors to offer your diners
something your competitors don't
-- even if that means shaking up
your menu seasonally.
MANDY WOLF DETWILER is managing
editor of Pizza Today.

THICK PIZZA PRO TIPS

1 4 / P I Z Z AT O D AY. C O M / J A N UA R Y 2 0 1 8

@pizzaiolo_enrico79: The life of a
Pizzaaiolo! Day off relaxing and
reading my favorite magazine.

@kosherpizzaworld: Learning

everything we can from
#PizzaToday

To live up to my agreement
with my customers,
providing great service
with reasonable prices in
remote Alaska, use quality
ingredients, and take care of
my crew.
Brian Wildrick
Harborside Pizza

@talluci_pizza: #morning

@virgils_plate: Loving my "office"

#eatmorepizza #pizzatoday

these days. #PizzaToday

@PIZZATODAY ON INSTAGRAM

1. Increase employee wages.
2. New quality products.
3. Reduce turn over rate.
4. New Menu Design.
5. Reduce customer
acquisition.
6. Loyalty incentive.
7. Reduce food cost.
8. Subscribe to Pizza Today.
Angelo Manuel Gonzales III

To implement a rewards/
loyalty program.
Lori Bliss Hill

Enfield House of Pizza

New Menu design, build a
stronger employee base.
Arthur Kinderknecht

Arthur's Pizza

Pizza Today Art Director Josh Keown's newborn son, Henry, is already
getting adjusted to life in the pizza world.
Chicago Deep Dish: "Warm
your sauce and apply it to
the pizza post-bake. This will
prevent the pizza from getting
soggy during a long bake." Tony
Gemignani of Capo's Chicago Pizza
Detroit Pan Pizza: "Steel pans
hold heat and caramelize cheese

better than lighter materials like
aluminum."Shawn Randazzo of
Detroit Style Pizza Co.
Sicilian Pizza: "The key to
creating a light, airy crust when
par-baking Sicilian pizza is to
allow complete cooldown after
the first bake so excess moisture

F O R M O R E D I S C U S S I O N H EAD
O V E R TO O U R F A C EBO O K
FA C E B O O K . C O M/ P I Z Z ATODAY

can evaporate." John Arena of
Metro Pizza
Grandma Pizza: "Let the
dough be slightly colder than
room temperature before you top
and bake it to get a nice crunchy
crust." Sal David of Il Porto
F O R MO R E S E E PA G E 34
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Pizza Today - January 2018

Table of Contents for the Digital Edition of Pizza Today - January 2018
