Pizza Today - April 2018 - 30

ANY FINAL THOUGHTS OR PERSONAL
OBSERVATIONS?
A. Back in the day it was all trial and
error because people were not willing to
share formulas and techniques. Today I look
at the best in the business: Tony Gemignani, Laura Meyer and many others - and
they are always willing to help, which
inspires me to help others. Plus, with the
assistance of the Internet, we can see things
that people are doing across the country
and the world. Take advantage of these
resources. They are a huge asset and beat the
heck out of trial and error. One of the biggest challenges that we are facing now is a
shrinking labor pool. When you find good
team members, treat them well not only
financially, but as a person. The last thing we
want is a great employee leaving and going
to the competition because they weren't
treated well. n
JOHN ARENA owns

Vegas.

Metro Pizza in Las

CLASSIC CHICAGO
THIN-CRUST DOUGH
FORMULA
WHAT IS YOUR PREFERRED BAKING
METHOD AND COOKING TEMPERATURE?
A. Our cooking temperature is right
around 500 F, and my preferred baking method is deck ovens straight on the
hearth. Because of our volume and space
limitations, we replaced the deck ovens with
carousel type rotating ovens.
ANY USEFUL TIPS OR TRICKS OF THE
TRADE?
A. It starts with a quality product. That's
just the price of admission. Without that
you probably won't last six months. Then
marketing to get people in the door. Your
customers have many choices and they need
to know that you appreciate the fact that
they chose you and not a competitor. And
then you need a great team to execute. This
3 0 / P I Z Z AT O D AY. C O M / A P R I L 2 0 1 8

starts with hiring well, creating a positive
culture (this begins with yourself and your
leaders) and finally the proper tools to
execute. A great team with a positive culture
will always trickle down to a great experience for your customers. Remember that we
are nothing without customers.
WHAT DEFINES YOU AS A PIZZA MAKER?
A. I started working in my father's pizzeria when I was five years old, so my roots
are as a Chicago-style. I'm a lover of pizza,
and still after all these years have passion
for what I do. This passion over the years
pushed me to learn and embrace all different styles of pizza. I love Neapolitan to
New York to Chicago to Detroit style and
everything in between. I love pizza, and if
there is a style I don't know I want to learn
as much as I can about it.

47.5 pounds all-purpose flour (95
percent)
2.5 pounds medium grind cornmeal (5 percent)
26 pounds water (52 percent)
1.5 pounds vegetable oil (3 percent)
12 ounces salt (1.5 percent)
4 ounces fresh yeast (0.5 percent)
Dissolve yeast in water. Add
flour, cornmeal and salt. Begin
mixing and slowly add oil. Mix on
speed 1 for 9 minutes. Divide and
round dough, place in trays, cover
and refrigerate for 24 hours.
When dough has proofed, run
it through a sheeter. As Tony has
suggested, this dough must be
docked before it is topped and
baked.


http://www.PIZZATODAY.COM

Pizza Today - April 2018

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

Pizza Today - April 2018
Commentary
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
The Overserved Customer
2018’s Hottest Toppings
Regional Toppings
Portion Control
Street Food Pizza
Promoting From Within
Writing a Best-Selling Menu
Pizza Today on the Road: A Tavola Cincinnati, Oh
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Pizza Today - April 2018 - CT1
Pizza Today - April 2018 - CT2
Pizza Today - April 2018 - Pizza Today - April 2018
Pizza Today - April 2018 - Cover2
Pizza Today - April 2018 - Commentary
Pizza Today - April 2018 - 4
Pizza Today - April 2018 - 5
Pizza Today - April 2018 - 6
Pizza Today - April 2018 - 7
Pizza Today - April 2018 - 8
Pizza Today - April 2018 - 9
Pizza Today - April 2018 - Contributors
Pizza Today - April 2018 - 11
Pizza Today - April 2018 - Expo Spotlight
Pizza Today - April 2018 - 13
Pizza Today - April 2018 - Interact
Pizza Today - April 2018 - 15
Pizza Today - April 2018 - Conversation
Pizza Today - April 2018 - 17
Pizza Today - April 2018 - Man on the Street
Pizza Today - April 2018 - 19
Pizza Today - April 2018 - Tony’s Trending Recipe
Pizza Today - April 2018 - 21
Pizza Today - April 2018 - At Your Service
Pizza Today - April 2018 - 23
Pizza Today - April 2018 - Destinations
Pizza Today - April 2018 - 25
Pizza Today - April 2018 - Knead to Know
Pizza Today - April 2018 - 27
Pizza Today - April 2018 - 28
Pizza Today - April 2018 - 29
Pizza Today - April 2018 - 30
Pizza Today - April 2018 - 31
Pizza Today - April 2018 - The Overserved Customer
Pizza Today - April 2018 - 33
Pizza Today - April 2018 - 34
Pizza Today - April 2018 - 35
Pizza Today - April 2018 - 2018’s Hottest Toppings
Pizza Today - April 2018 - 37
Pizza Today - April 2018 - 38
Pizza Today - April 2018 - 39
Pizza Today - April 2018 - Regional Toppings
Pizza Today - April 2018 - 41
Pizza Today - April 2018 - Portion Control
Pizza Today - April 2018 - 43
Pizza Today - April 2018 - 44
Pizza Today - April 2018 - 45
Pizza Today - April 2018 - Street Food Pizza
Pizza Today - April 2018 - 47
Pizza Today - April 2018 - Promoting From Within
Pizza Today - April 2018 - 49
Pizza Today - April 2018 - 50
Pizza Today - April 2018 - 51
Pizza Today - April 2018 - Writing a Best-Selling Menu
Pizza Today - April 2018 - 53
Pizza Today - April 2018 - 54
Pizza Today - April 2018 - 55
Pizza Today - April 2018 - Pizza Today on the Road: A Tavola Cincinnati, Oh
Pizza Today - April 2018 - 57
Pizza Today - April 2018 - 58
Pizza Today - April 2018 - 59
Pizza Today - April 2018 - 60
Pizza Today - April 2018 - 61
Pizza Today - April 2018 - Product Showcase
Pizza Today - April 2018 - 63
Pizza Today - April 2018 - 64
Pizza Today - April 2018 - Pizza Today Yellow Pages
Pizza Today - April 2018 - 66
Pizza Today - April 2018 - 67
Pizza Today - April 2018 - 68
Pizza Today - April 2018 - 69
Pizza Today - April 2018 - 70
Pizza Today - April 2018 - 71
Pizza Today - April 2018 - The Marketplace
Pizza Today - April 2018 - 73
Pizza Today - April 2018 - 74
Pizza Today - April 2018 - 75
Pizza Today - April 2018 - 76
Pizza Today - April 2018 - 77
Pizza Today - April 2018 - 78
Pizza Today - April 2018 - 79
Pizza Today - April 2018 - 80
Pizza Today - April 2018 - Reader’s Resource
Pizza Today - April 2018 - 82
Pizza Today - April 2018 - Cover3
Pizza Today - April 2018 - Cover4
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