In the past, the mention of a school cafeteria conjured up visions of lunch ladies dishing out chewy, limp, and lukewarm rectangles of pizza-like rations. The impression it left on the minds of an entire generation is legendary, so much so that there are entire Facebook groups are dedicated to school lunch pizza.
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Perfect pies are possible! Chef Luke from Alive & Kickin’ Pizza Crust walks you through ways to avoid common pizza crust issues.
With about 15% of Americans citing pizza as their favorite comfort food, pies are a year-round go-to item, but offering the typical pie combinations isn’t necessarily enough to keep your patrons satisfied — and coming back.
In our latest video, Chef Luke from Alive & Kickin’ Pizza Crust weighs in on the pros and cons of making your own dough, and how to recognize when it may be time to transition to using dough balls and pre-made crusts.
The appeal of a wood-fired oven is unmistakable. Its high baking temperatures, wood fuel, and fast baking times test the finesse of skilled chefs, and the gourmet pies produced are well worth the typically upscale prices. Plus, the substantial size and rustic brick or clay construction of a wood-fired oven adds to the customer experience and makes a not-so-subtle statement about the quality they can expect more so than other oven types.
Ethnic fusion, known to foodies more simply as “fusion cuisine,” is currently a hot trend in the culinary world, but the concept is hardly new. As long as people have crossed borders and blended cultures, foods from different locales and flavor profiles have been combined out of necessity and curiosity.
Having your dough proofed properly is key to making a delicious pizza. Chef Luke from Alive & Kickin’ Pizza Crust is here to show you how to take a dough ball from frozen to a fabulous crust.
Like a hundred times before, you consult your favorite recipe, mix your pizza dough and let it proof. This time, though, you return to dough that hasn’t risen. Perhaps the discovery of flat lifeless crust happens when taking your pizza out of the oven. In both instances, what happened?
Nearly three-quarters of Americans claim they read nutrition labels, and most “strongly agree” that they prioritize recognizable ingredients as a key indicator of healthier food.
According to Technomic’s 2016 Pizza Consumer Trend Report, 39% of patrons say that new and innovative pizza toppings are key to a good pizza and a great experience – a 6% jump from only two years ago.