Pizza Today - March 2017 - 50

pizza, but not under direct heat. Pepperoni's
inherent flavor concentration releases
copious amounts of fatty flavor in high
temperatures without burning the whole
slice. There are some advantages that certain
pepperoni types have above the others. Like
all foods you buy for your customers, it all
depends upon the price you are willing pay
for quality.
There is a wide selection of pepperoni out there and I would rather

stab a sharpened stick in my eye before
I name names of good or bad pepperoni
companies. Besides, it all depends upon the
heating elements and your customers. Some
fine natural casing pepperoni that looks
gorgeous on a finished pie may turn some
dieting customers off with the fat and may
flame-up in a conveyor oven, leaving little
carbonized cups guaranteed to get you that
complaint call. On the other hand, a flacid,
pink circle that has barely released any
flavor is a giant "tell" that you, the operator,
wanted a leaner pepperoni and less flavor
enhancement.
I am not a salumi expert. But after
15 years in business, and many different
pepperoni products, here are some deciding
factors I've had to delve into before choosing a pepperoni:

The Stromboli-Conda
In my pizzeria, the staff has an
ongoing beauty contest - not for
people, but for calzone and rolled
pizza products. We've made this
really cool variant of a stromboli
and bread.
One proprietary 19-inch
dough ball
¼ cup Béchamel or Alfredo
cream sauce
100 pepperoni (5½ ounces)
½ cup grated ParmigianoReggiano
2 ounces fresh spinach, arugula or basil
½ cup grated mozzarella
One oiled 10-inch steel pan or
seasoned pizza pan.

* Size. Pepperoni is measured by millimeters, with most traditional rounds
ranging from 35 to 45 mm (although there
are some memorable pepperoni like the
small sliced "meatstick" chunks or the giant
"sandwich pepperoni.")
* Weight equals price. This has
recently eclipsed the millimeter measurement as the go-to way to find your food
cost. It is very easy when your purveyor says,
"This product is exactly 16 slices per ounce."
So now all you need to do is find out how
many pepperonis per pizza you will allow.
Below is an example:
It takes 50 to 55 38-millimeter slices to
populate one of your 14-inch, large pizzas
shoulder to shoulder. These slices weigh
3.25 ounces. Because this pepperoni is
16 cents an ounce, your food cost for the
pepperoni alone is 52 cents. Let's now
broaden this costing to the whole pie:
(Note: this is just a sample.)
Pepperoni = 52 cents
½ pound of cheese = $1.50
Dough = 20 cents
Sauce = 20 cents
Pizza box = 40 cents
Total cost to you = $1.90

If your pepperoni pizza costs $1.90 and
you sell it for $8, your food cost percentage

Either roll out or use a dough
sheeter to create a rectangle
approximately 25 inches by
40 inches. Place this rectangle
horizontally on a stainless-steel
table in front of you.
Spoodle out a thin layer of the
cream sauce onto the rectangle,
and then place all the pepperoni, the Parmigiano, the spinach,
(arugula or basil) followed by
the mozzarella on the rectangle.
Do not let any one topping
bunch up.
Stretching the Snake
Starting with the long line
of dough nearest to you, start
a roll. Work your way from one
end to the other to start this roll.
Make sure it is tight enough to
roll, but not too tight because
the dough will rise during the
proofing stage.

5 0 / P I Z Z AT O D AY. C O M / M A R C H 2 0 1 7

is 24 percent. This leaves you $6.10 to pay
for labor, taxes, rent, insurance, marketing,
fees -- and did I mention taxes?
* Quality. This is by far the turning
point for most pizzeria owners. After you
get past the marketing hooks like "oldworld flavor" and "authentic Italian flavor,"
you'll find the best information like the
"fat content" "no-fillers" statement, (if you
don't see this, beware). The amount of
beef contained in the mix usually denotes
leanness, which means it will not shrink or
"cup." Is it designed to cup and char, which
shrinks each slice, creating a nice pool of
greasy flavor.
* Other factors. When you are menu
engineering your core pizza toppings, feel
free to contact your purveyors and "negotiate" a price, a rebate or even to just open the
lines of communication to show that you are
knowledgeable about the product they are
selling you. Finding out how the pepperoni
product is packaged is also important. Does
it arrive in one bag? Multiple bags? Does it
come frozen or fresh?
The choice is yours! n
JOHN GUTEKANST owns Avalanche Pizza
in Athens, Ohio, and is an award-winning
pizzaiolo, baker, teacher, speaker and
author.

Roll the log to the end and
secure the dough at the end as
best you can. If it is still loose,
you may spread a little water on
it with your fingers to make the
dough stick.
Pick up one end of the log
and, using the other hand, gently squeeze the length ensuring
all the toppings do not fall when
you hold the log vertically. It
is best if you do this multiple
times.
Now pick up the log and hold
vertically, letting the dough
stretch. Change ends to let the
dough stretch some more until
you have a log that stretches
up to 4½ feet. (Yes, this will take
some patience - you may have
to let it rest and then stretch
again and again.)
Place the 10-inch pizza pan
near the middle of the log, bring

one end to the side of the pan
and twirl the snake outside in
toward the center of the pan. Do
not coil the dough too tightly.
When complete, tuck both ends
under the dough.
Let proof in a 70 F environment for at least 15 minutes
so the dough expands and
envelops the toppings within.
Brush the top with extra virgin
olive oil.
Place in a 425 F oven for 20
to 25 minutes until the inside of
the snake reaches 190-200 F.
You may pull the snake out
early (after only 15 minutes) and
top with mozzarella and more
pepperoni for a real shocker. My
staff calls this the "Pepperoni
King Snake." Or just serve like
you would bread sticks, but cut
in a pizza cut.


http://www.PIZZATODAY.COM

Pizza Today - March 2017

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

Pizza Today - March 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Menu Strategies
Tabletop Condiments
Brand With Merchandise
Speeding Up Service
America’s No. 1 Topping: Pepperoni
Neo vs. Neapolitan
How To Change Products
Dessert Pizzas
Up-to-Date Financials
Upgrading Tech
Analyzing Competition
What is Baker’s Lung?
Start Up Stories
Community Partnerships
Vital Sanitization
Road to Expo: Doug Ferriman and George Hadjis
Unemployment Claims
Pizza Today on the Road: Theo’s, New Orleans, LA
Pizza Today on the Road: Pupatella, Arlington, VA.
Pizza Today on the Road: Pizzeria Paradiso, Washington D.C.
Preferred Supplier
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - March 2017 - CT1
Pizza Today - March 2017 - CT2
Pizza Today - March 2017 - Pizza Today - March 2017
Pizza Today - March 2017 - Cover2
Pizza Today - March 2017 - Commentary
Pizza Today - March 2017 - 4
Pizza Today - March 2017 - 5
Pizza Today - March 2017 - Contents
Pizza Today - March 2017 - 7
Pizza Today - March 2017 - 8
Pizza Today - March 2017 - 9
Pizza Today - March 2017 - Contributors
Pizza Today - March 2017 - 11
Pizza Today - March 2017 - Expo Spotlight
Pizza Today - March 2017 - 13
Pizza Today - March 2017 - Interact
Pizza Today - March 2017 - 15
Pizza Today - March 2017 - Conversation
Pizza Today - March 2017 - 17
Pizza Today - March 2017 - Man on the Street
Pizza Today - March 2017 - 19
Pizza Today - March 2017 - Respecting the Craft
Pizza Today - March 2017 - 21
Pizza Today - March 2017 - On Tap
Pizza Today - March 2017 - 23
Pizza Today - March 2017 - Destinations
Pizza Today - March 2017 - 25
Pizza Today - March 2017 - Knead to Know
Pizza Today - March 2017 - 27
Pizza Today - March 2017 - 28
Pizza Today - March 2017 - 29
Pizza Today - March 2017 - 30
Pizza Today - March 2017 - 31
Pizza Today - March 2017 - Menu Strategies
Pizza Today - March 2017 - 33
Pizza Today - March 2017 - 34
Pizza Today - March 2017 - 35
Pizza Today - March 2017 - Tabletop Condiments
Pizza Today - March 2017 - 37
Pizza Today - March 2017 - 38
Pizza Today - March 2017 - 39
Pizza Today - March 2017 - Brand With Merchandise
Pizza Today - March 2017 - 41
Pizza Today - March 2017 - 42
Pizza Today - March 2017 - 43
Pizza Today - March 2017 - Speeding Up Service
Pizza Today - March 2017 - 45
Pizza Today - March 2017 - 46
Pizza Today - March 2017 - 47
Pizza Today - March 2017 - America’s No. 1 Topping: Pepperoni
Pizza Today - March 2017 - 49
Pizza Today - March 2017 - 50
Pizza Today - March 2017 - 51
Pizza Today - March 2017 - Neo vs. Neapolitan
Pizza Today - March 2017 - 53
Pizza Today - March 2017 - 54
Pizza Today - March 2017 - 55
Pizza Today - March 2017 - How To Change Products
Pizza Today - March 2017 - 57
Pizza Today - March 2017 - 58
Pizza Today - March 2017 - 59
Pizza Today - March 2017 - Dessert Pizzas
Pizza Today - March 2017 - 61
Pizza Today - March 2017 - 62
Pizza Today - March 2017 - 63
Pizza Today - March 2017 - 64
Pizza Today - March 2017 - 65
Pizza Today - March 2017 - Up-to-Date Financials
Pizza Today - March 2017 - 67
Pizza Today - March 2017 - 68
Pizza Today - March 2017 - 69
Pizza Today - March 2017 - Upgrading Tech
Pizza Today - March 2017 - 71
Pizza Today - March 2017 - 72
Pizza Today - March 2017 - 73
Pizza Today - March 2017 - Analyzing Competition
Pizza Today - March 2017 - 75
Pizza Today - March 2017 - 76
Pizza Today - March 2017 - 77
Pizza Today - March 2017 - What is Baker’s Lung?
Pizza Today - March 2017 - 79
Pizza Today - March 2017 - 80
Pizza Today - March 2017 - 81
Pizza Today - March 2017 - Start Up Stories
Pizza Today - March 2017 - 83
Pizza Today - March 2017 - 84
Pizza Today - March 2017 - 85
Pizza Today - March 2017 - Community Partnerships
Pizza Today - March 2017 - 87
Pizza Today - March 2017 - 88
Pizza Today - March 2017 - 89
Pizza Today - March 2017 - Vital Sanitization
Pizza Today - March 2017 - 91
Pizza Today - March 2017 - 92
Pizza Today - March 2017 - 93
Pizza Today - March 2017 - Road to Expo: Doug Ferriman and George Hadjis
Pizza Today - March 2017 - 95
Pizza Today - March 2017 - 96
Pizza Today - March 2017 - 97
Pizza Today - March 2017 - Unemployment Claims
Pizza Today - March 2017 - 99
Pizza Today - March 2017 - 100
Pizza Today - March 2017 - 101
Pizza Today - March 2017 - Pizza Today on the Road: Theo’s, New Orleans, LA
Pizza Today - March 2017 - 103
Pizza Today - March 2017 - 104
Pizza Today - March 2017 - 105
Pizza Today - March 2017 - 106
Pizza Today - March 2017 - 107
Pizza Today - March 2017 - 108
Pizza Today - March 2017 - 109
Pizza Today - March 2017 - Pizza Today on the Road: Pupatella, Arlington, VA.
Pizza Today - March 2017 - 111
Pizza Today - March 2017 - 112
Pizza Today - March 2017 - 113
Pizza Today - March 2017 - 114
Pizza Today - March 2017 - 115
Pizza Today - March 2017 - Pizza Today on the Road: Pizzeria Paradiso, Washington D.C.
Pizza Today - March 2017 - 117
Pizza Today - March 2017 - 118
Pizza Today - March 2017 - 119
Pizza Today - March 2017 - 120
Pizza Today - March 2017 - 121
Pizza Today - March 2017 - Preferred Supplier
Pizza Today - March 2017 - 123
Pizza Today - March 2017 - 124
Pizza Today - March 2017 - 125
Pizza Today - March 2017 - 126
Pizza Today - March 2017 - 127
Pizza Today - March 2017 - 128
Pizza Today - March 2017 - 129
Pizza Today - March 2017 - 130
Pizza Today - March 2017 - 131
Pizza Today - March 2017 - 132
Pizza Today - March 2017 - 133
Pizza Today - March 2017 - 134
Pizza Today - March 2017 - 135
Pizza Today - March 2017 - 136
Pizza Today - March 2017 - 137
Pizza Today - March 2017 - 138
Pizza Today - March 2017 - 139
Pizza Today - March 2017 - 140
Pizza Today - March 2017 - 141
Pizza Today - March 2017 - 142
Pizza Today - March 2017 - 143
Pizza Today - March 2017 - 144
Pizza Today - March 2017 - 145
Pizza Today - March 2017 - Pizza Today Yellow Pages
Pizza Today - March 2017 - 147
Pizza Today - March 2017 - 148
Pizza Today - March 2017 - 149
Pizza Today - March 2017 - 150
Pizza Today - March 2017 - 151
Pizza Today - March 2017 - 152
Pizza Today - March 2017 - 153
Pizza Today - March 2017 - 154
Pizza Today - March 2017 - The Marketplace
Pizza Today - March 2017 - 156
Pizza Today - March 2017 - 157
Pizza Today - March 2017 - 158
Pizza Today - March 2017 - 159
Pizza Today - March 2017 - 160
Pizza Today - March 2017 - 161
Pizza Today - March 2017 - 162
Pizza Today - March 2017 - 163
Pizza Today - March 2017 - 164
Pizza Today - March 2017 - 165
Pizza Today - March 2017 - 166
Pizza Today - March 2017 - 167
Pizza Today - March 2017 - 168
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