Pizza Today - April 2019 - 3
Commentary
Dishing on Dough
O
n page 16, Scott Wiener tells
that we meticulously maintain. That starter
shouting it from the rooftops
We then use a high-hydration formula
our readers the importance of
if you do something special or unique with
that we developed ourselves. We hand-mix
age customer easily gets lost in the top-
pizzas per photo shoot), employ the autolyze
your dough. His argument is that the averJEREMY WHITE
JWHITE@PIZZATODAY.COM
pings and cheese, or that the tomato sauce
provides so much flavor that the end user
rarely gives much thought to the dough. The
customer, he contends, views the finished
pizza crust as a vessel, when we all know it's
so much more.
He's got a great point (doesn't he always?).
Chances are your customers are going to
visually appreciate your crust and will even
notice its chew and flavor. But they'll have
no idea just how hard you've labored - or
how much you've fretted - over formulating a dough that stands out.
And that's why you need to tell them, says
Wiener.
That got me to thinking about our own
processes here at Pizza Today. For example, I
VOLUME 38 * NUMBER 4
APRIL 2019
provides so much flavor to our pizza dough!
in small batches (we only make 10 to 15
method, bulk-ferment at room temp for
12 hours and proof in the fridge for 48 hours
before our dough is used to make a pizza.
As John Arena once told me, time is one
of the most important ingredients. So, we
absolutely take that advice. This yields some
pretty fantastic-looking (and tasting) pizzas.
We work hard to give you the best each
issue, because we know how hard you work
to give your customers the best.
After you read Scott's Man on the Street
column, flip to page 40 and check out Tom
Iannuci's article. It summarizes the way in
which this industry rallies together in a way
that others do not. We've got a special niche
here in the pizza world.
bet you didn't know that before we photograph a pizza in our studio for this maga-
zine, we first begin with a sourdough starter
Best,
JEREMY WHITE
EDITOR IN CHIEF
CLICK.EXPLORE.CONNECT. @PIZZATODAY
COVER: PIZZA HEAD
PHOTO & LAYOUT:
JOSH KEOWN
Pizza Today® (ISSN 0743-3115) is published monthly. Domestic U.S. subscriptions are $29.95
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A P R I L 2 0 1 9 / P I Z Z AT O D AY. C O M / 3
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Pizza Today - April 2019
Table of Contents for the Digital Edition of Pizza Today - April 2019
Pizza Today - April 2019
Commentary
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Knead to Know
Destinations
Updating Seating
Spring Asparagus
John Provides a Gouda Cheese
Construction Partners
Learning From Others Ii
Camporosso, Ft. Mitchell, Ky
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - April 2019 - CT1
Pizza Today - April 2019 - CT2
Pizza Today - April 2019 - Pizza Today - April 2019
Pizza Today - April 2019 - Cover2
Pizza Today - April 2019 - Commentary
Pizza Today - April 2019 - 4
Pizza Today - April 2019 - 5
Pizza Today - April 2019 - 6
Pizza Today - April 2019 - 7
Pizza Today - April 2019 - Contributors
Pizza Today - April 2019 - 9
Pizza Today - April 2019 - Expo Spotlight
Pizza Today - April 2019 - 11
Pizza Today - April 2019 - Interact
Pizza Today - April 2019 - 13
Pizza Today - April 2019 - Conversation
Pizza Today - April 2019 - 15
Pizza Today - April 2019 - Man on the Street
Pizza Today - April 2019 - 17
Pizza Today - April 2019 - Tony’s Trending Recipe
Pizza Today - April 2019 - 19
Pizza Today - April 2019 - Knead to Know
Pizza Today - April 2019 - 21
Pizza Today - April 2019 - 22
Pizza Today - April 2019 - 23
Pizza Today - April 2019 - Destinations
Pizza Today - April 2019 - 25
Pizza Today - April 2019 - Updating Seating
Pizza Today - April 2019 - 27
Pizza Today - April 2019 - 28
Pizza Today - April 2019 - 29
Pizza Today - April 2019 - Spring Asparagus
Pizza Today - April 2019 - 31
Pizza Today - April 2019 - John Provides a Gouda Cheese
Pizza Today - April 2019 - 33
Pizza Today - April 2019 - 34
Pizza Today - April 2019 - 35
Pizza Today - April 2019 - Construction Partners
Pizza Today - April 2019 - 37
Pizza Today - April 2019 - 38
Pizza Today - April 2019 - 39
Pizza Today - April 2019 - Learning From Others Ii
Pizza Today - April 2019 - 41
Pizza Today - April 2019 - Camporosso, Ft. Mitchell, Ky
Pizza Today - April 2019 - 43
Pizza Today - April 2019 - 44
Pizza Today - April 2019 - 45
Pizza Today - April 2019 - 46
Pizza Today - April 2019 - 47
Pizza Today - April 2019 - Product Showcase
Pizza Today - April 2019 - 49
Pizza Today - April 2019 - Pizza Today Yellow Pages
Pizza Today - April 2019 - 51
Pizza Today - April 2019 - 52
Pizza Today - April 2019 - 53
Pizza Today - April 2019 - 54
Pizza Today - April 2019 - 55
Pizza Today - April 2019 - The Marketplace
Pizza Today - April 2019 - 57
Pizza Today - April 2019 - 58
Pizza Today - April 2019 - 59
Pizza Today - April 2019 - 60
Pizza Today - April 2019 - 61
Pizza Today - April 2019 - 62
Pizza Today - April 2019 - 63
Pizza Today - April 2019 - 64
Pizza Today - April 2019 - Reader’s Resource
Pizza Today - April 2019 - Mike’s Monthly Tip
Pizza Today - April 2019 - Cover3
Pizza Today - April 2019 - Cover4
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