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The Ultimate Guide to Making Homemade Pizza: Dough, Sauce, and Toppings Craving pizza but want to take it to the next level? Making pizza from scratch is easier than you think—and it’s so much more rewarding! In our latest blog post, we break down the steps for creating the perfect homemade pizza, from crafting the dough to making a flavorful sauce and choosing the best toppings. Whether you're a pizza pro or a newbie in the kitchen, this guide has everything you need to create the perfect pie from start to finish. Ready to roll up your sleeves and make some delicious pizza at home? Check out the full guide! https://lnkd.in/dSzsFr38 #HomemadePizza #PizzaLovers #CookingAtHome #Foodie #PizzaRecipes #KitchenHacks #CookingTips #FoodBlog #ChefAtHome #PizzaNight

Hello friends family and acquaintances today is NATIONAL TAVERN-STYLE PIZZA DAY | October 22! October 22 is National Tavern-Style Pizza Day! Today we are celebrating the taste of Chicago with a hand-pinched crispy crust, zesty sauce and plentiful amounts of toppings! Join us as we discuss why National Tavern-Style Pizza Day is going to increase your need enjoy this cheesy delight. People across the globe LOVE pizza and tavern-style pizza is a favorite among pizza lovers! In fact, tavern-style pizza lovers will tell you this unique pizza originates in Chicago and is the most popular type of pizza ordered in Chicago (yes, true Chicagoans' eat thin crust, not deep dish). If you are wondering what makes tavern-style pizza so unique, it's the crust! Always made thin and crispy, tavern-style pizza delivers a delicious crunch with each bite. Add in generous amounts of toppings, you get the perfect amount of flavor. The pieces may be small, but the flavor is mighty! Tavern-style pizza originates in the Home Run Inn Tavern in Chicago in 1923. The owners began serving free pizza to customers as a snack, instead of pretzels or popcorn, to go with their drinks at the bar. Cut into tiny square pieces, bartenders served the pizza on paper napkins to allow a beer to be held in the free hand. It was a genius idea to entice customers to have a bite to eat free of charge while enjoying a cold one. Today, tavern-style pizza is found across the country in taverns, restaurants and grocery stores. 5 Random Pizza Facts: Pizza is said to come from the Italian word "pizzica, "which means "to pinch." Pizza was served to soldiers in Ancient Rome. It was believed pizza gave them courage and strength before battle. Saturday night is the most popular night of the week for eating pizza. Thin crust pizza is the most popular style pizza served in America. Americans consume about 23 pounds of pizza per person each year. #NationalTavernStylePizzaDay #dallasharristips

Have you heard of Biloxi-style pizza? As a self-proclaimed pizza lover, I was surprised to read about this unique style I’ve never tried before. According to Garden & Gun Magazine, LLC Biloxi-style pizza originated in Mississippi and features a very non traditional ingredient. Have you tried it? Let me know in the comments! #pizza #foodie #BiloxiStylePizza

Pizza Hut is getting into burgers. Not regular burgers though—as Holly Petre explains, it's "...parmesan-crusted thin crust that’s folded and filled with beef, applewood-smoked bacon, onions, mozzarella, and cheddar, served with the brand’s 'Burger Sauce' on the side." After a poor Q1, the brand definitely needed to try something new, and I think it was certainly wise not to stray too far from pizza in their adoption of burgers (we've seen how that tends to go). Seeing as it's part of the affordable "My Hut Box" offer, I believe that initial sales will likely be high due to the novelty, but only time will tell if it ends up a long-term success. Are you planning to try it? #PizzaHut #Restaurants #RestaurantTrends

Bodega Discovery New York is a great place for adventure in eating.?For example, my favorite steaks at Spark’s Steak House on E. 42nd, the pastrami on rye at Katz’s Deli on the Lower East Side, Lusardi’s on 2nd Ave for Italian and Pylos on E. 7th for Greek. Of course, New York has so many great restaurants, this is not a fair list. Yet, an often overlooked heart of the New York food scene are the bodegas.?You can’t go very far in Manhattan without passing one – or several.??They are an intricate part of Manhattan life, what we in Texas call convenience stores. Yet much more.?In addition to a huge range from milk, meats, baked goods, fresh vegetables and fruit and just about anything to take home (in New York probably an apartment) many serve prepared foods. For example, during a recent business trip to the American Arbitration Office in New York, one morning while walking from my hotel to a meeting I passed a particularly large bodega.?I went in to get my morning coffee.?Yes, many of them have a coffee bar and Starbuck’s has no advantage over them. As I walked in I saw in the middle of the place a large sign saying “Make Your Own Omelettes”.?Luckily, turns out it was not literally where I would make my omelette.?It was an island with a cook flipping omelettes in a pan in whatever form I wanted.?The result was the best omelette I have ever had. Ever since then, including a business trip a few days ago to the American Arbitration offices, bodegas are my place of choice for breakfast – and for ready-made sandwiches later in the day.?Incidentally, the prices are very reasonable, particularly when compared to the menus in many New York restaurants. ?By the way, many bodegas have fresh pizza and New Yorkers expect good pizza.

4 BROS PIZZA Support local businesses while treating your tastebuds! Try some of the top pizzas in New Rochelle and find a new favorite. 4 Bros Pizza remains one of the most popular in New Rochelle. Give them a try and see what makes them such a favorite. For a true flavor of the city, try some of New Rochelle's top dishes. See what all the fuss is about with these local favorites. Don't miss the chance to try the popular Pepperoni Pizza. It's a classic for a reason. Don't forget to add fries to your order. See why this delicious item is a local favorite. This reliable restaurant has been a Slice partner for 2 years. You can count on them providing something tasty. Curbside pickup at 4 Bros Pizza makes things easy. Place an order, and it'll be ready for you to pick up at your convenience. 4 Bros Pizza accepts credit cards. That makes it easy to get your pizza sooner. Follow 4 Bros Pizza on social media to stay notified of deals and offers. 23 S Division St New Rochelle, NY 10805

?? Testing. Testing. 1, 2, 3. Penn Station's across Lexington are testing a fiery Ghost Pepper Jack Cheesesteak. Customers are loving this spicy twist to their favorite cheesesteak, but also trying the flavor packed cheese on other subs too. ?? Are you excited for it to hit the rest of our locations? #LTO #restaurantnews #nationsrestaurantnews

When was the "Pizza XL" born? (Or maxi-Pizza, or Giant Pizza, or whatever you want to call it!) Small?premise: the "Supernormal Stimulus", the atavistic human tendency to seek out what overstimulates the senses, is perhaps the most appropriate motivation to explain our love for "super-size". What is?large, sometimes disproportionate, attracts us. In the case of food, we crave it. This was discovered in 1967 by the director of a Chicago cinema, David Wallerstein, who realized that it was enough to offer the clientele an increased portion of popcorn and sodas to entice them to spend more. Here?the?concept of "the bigger, the better" (clearly originated in the US) extended to fries, burgers, tacos and obviously, pizza. In 1981 "Koronet" opened in Manhattan, one of the first pizza shops to sell "giant slices". They're still in business, and?also running an Instagram page... go there and look at those monster slices! In the 1990s, a trade war?even?broke out between Domino's, Little Caesar's and Pizza?Hut:?the three largest chains, holding 47% of the pizza market in the USA. The three giants challenged each other with increased diameters, extra-toppings and cascades of cheese.?Basing?their marketing message not on how good their pizza?was,?but?rather?on its gigantic size. However, we still haven't answered the initial question: when was the maxi pizza born? The answer may surprise you. In fact, it was born in Naples in the 16th century. Let's be clear, it wasn't?exactly?the XL pizza that we of the most?gluttonous?and greedy generation that has ever existed are used to. The ancestor of the Extralarge was none other than the "ruota di carro" which, translated, means "cartwheel". They were mentioned for the first time in a poem?composed by the poet?Velardiniello around 1540. And it still exists today: a thin and more "crunchy" pizza, almost without a crust. In fact, the "cartwheel" is made, then as now, by increasing the weight of the dough block by approximately 50%,?and then moulded by "slapping" it, extending the edges until obtaining a thin and large "disk". Sure, a few things have changed. A pizza?normally?has more dough than back then: a "cartwheel" has a diameter of about 35-36 cm, against the standard 25-30 cm. ? And it is still quite digestible, except that the traditional one does not have an abundance of toppings. In conclusion, whether you like XL, "wagon?wheel" or traditional... pizza will always be pizza! And... if you run a business in #catering or #foodservice industry, and you're interested in my #contentwriting and/or #copywriting services, just give me a shout! #pizza #pizzaxl #history #pizzalovers

Pizza, a national obsession with a market as diverse as its toppings. From pizzerias to grocery delis, the love for this classic is undeniable. Did you know that grocery deli-prepared pizzas have surged into an $854 million industry, and guess who's stealing the spotlight? Whole pizzas, which have seen a whopping 24% increase in dollar sales over the past year. South Mill Champs Mushrooms aren't just a topping; they're a pizza staple. As the fastest-growing topping according to Slice, they add depth, umami, and a healthy twist to the pizza experience. Up your pizza game with South Mill Champs mushrooms — because some toppings aren't just trends; they're timeless essentials. Reach out to our partner, South Mill Champs, to add fresh mushrooms to your pizza offering. #MushroomsAtRetail #MushroomsOnTheMenu #Pizza #Mushrooms

Worst Frozen Pizza: There are many brands of frozen pizza out there, and as a pizza lover, I've tried quite a few of them. That being said, I would not recommend the Kirkland brand of frozen pizza to anyone. On the contrary, despite the low price of less than $3 per pizza, the savings is not worth the lack of quality. While many of the Kirkland (Costco) brand items are of high quality and more affordable than the name brand, these pizza's are so bad, no amount of doctoring could make them enticing. I tried everything from extra cheese to mushrooms to pre-cooked bacon to tomato paste and nothing helped to make the flavor better. On top of that, the crust is like cardboard and has virtually no taste to it either. In contrast, Jack's, though a very thin crust, is comparable in price and has very good flavor. But, if you're looking for the best frozen pizza and don't mind dropping a little more money, I highly recommend Home Run Pizza or Bellatorie frozen pizza. The Bellatorrie pizza used to be available at our Costco at a reduced price, but I'm thinking others may have discovered the high quality and great flavor, so they are no longer an option. Like everything else, frozen pizza prices have jumped considerably, so it's hard to find quality at a good value, but don't waste your money on the Kirkland brand.