Pizza Pizzaria

Trying to make homemade but professional tasting pizzas.

Pizzerias usually use a canned whole tomato called Alto Cuccina Brand. which they put through a food mill. The trick is they don’t cook the tomato from the can they use it as is, that is where the fresh taste comes from. And any pizzeria worth its name uses Grande brand mozzrella which is bought in blocks and shredded in batches.

personally i dont know but you may want to try mapquest.com or yellowpages.com or something similar

I’ve small pizza house restaurant, and I want to make an innovative menu beside pizza, pasta (bolognaise, napolitan) and calzone. Can some one help me with the new recipes?

I would do something more like a straight up meat dish. You could serve it with either pasta, rice or mashed potatoes. You might also want to add soups to your menu as the weather gets chillier.

Here are a few ideas…

VEAL SCALLOPINI A LA MARSALA

2 lbs veal steaks
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika (for sprinkling)
6 tablespoons butter or olive oil
1 tablespoon fresh lemon juice (with 1/2 tsp zest)
1/2 cup Marsala wine
1 sprig of fresh parsley

Place veal steaks between 2 sheets of wax paper or plastic wrap. Pound steaks, using a meat mallet or the side of a cleaver until thin.
Combine flour, salt, and pepper in a shallow bowl. Dredge the veal in the flour mixture, turning to coat the slices well.

Melt butter in skillet. (Note: olive oil may be substituted).

Brown veal lightly on each side. Add wine, lemon juice and lemon zest. Cover; simmer 10 minutes until veal is tender.

Place on serving dish and drizzle with pan juice. Sprinkle with paprika. Garnish with parsley and serve with a wedge of lemon.

GARLIC SHRIMP

This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.

INGREDIENTS:
1/3 cup butter
1 1/2 to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 to 3 tablespoons lemon juice
salt, to taste
PREPARATION:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

BAKED POTATO SOUP

INGREDIENTS
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

SPINACH TORTELLINI SOUP

INGREDIENTS
1 (10 ounce) package frozen chopped spinach
2 (14.5 ounce) cans chicken broth
1 (9 ounce) package cheese tortellini
1/4 tablespoon dried basil
1/4 tablespoon garlic powder
salt and pepper to taste

DIRECTIONS
In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.

I saw one of them at walmart the other day, and I was like "hmmmm" I wonder if it would be a good idea to buy one of these. It was about 40 bucks.

Like, does it cook the pizza better then a conventional oven? or does it just cook it faster, and or more energy efficient?

Seriously. Theres no sense in buying a pizza oven. a regular convection oven will work just fine. Try placing the pizza on the wire rack without any pans or cardboard and cook it according to the box’s directions. I’ve done it it comes out fine, the only problem is getting the pizza out, I use a spatula and an oven mitt or pot-holder to lift the pizza up and place it onto a plate or any other large platter. Basically a pizza oven is a uni-tasker, it has one job; to cook pizza. Why would you want something in your house that has only one purpose, it takes too much space. Just use an oven.

Does anyone know how many calories would be in a Pizza Hut personal pan pizza with veggies, sauce and no cheese?

Thanks!

http://caloriecount.about.com/calories-pizza-hut-personal-pan-veggie-i54413

It might be w/ cheese, but it’s close.

There is a restaurant in Epcot called "Tutto Italia Ristorante" and I am thinking about applying for a job, but usually all the workers are Italian and I don’t know if you have to be Italian to work there. Thanks for your help.
Also, what is the dress code to work there? I’m not applying yet, as I said, but I want to know beforehand.

I think in Disney World, to work at Epcot you must be here on a… student pass or something (sure there is a technical term I am missing, haha) ? I think I read somewhere that they get to work there for 2 years…. I could be wrong, but am pretty sure to be in one of the "countries" that’s how it works. That you actually have to come to Florida to work at Disney right from Italy…. Good luck!!

I’m doing a social project, and it would help if I knew the answer to my question. I can’t find it anywhere!

I searched and I came up with King Francis the first king of France in 1524. He was the one that payed for Giovanni’s voyage to Canada and the rest of north america.

Hope this helps. Good luck on your project!

I’m fascinated by this phenomenon. I always pay when I place my order, yet I often see people getting up from their table to pay AFTER they’ve finished eating a slice or two. I wouldn’t feel comfortable doing that (maybe it’s just me). What is the proper custom?

I’ve never had the option. I always pay first at the counter.

thinking about opening a pizza place in chicago, please respond if you know the steps to do this, how hard is it to get a liqour licence? any one know any good place’s in chicago that needs a new pizzaria in town?

I believe it’s usually pretty difficult to get a liquor license because there is only a limited number of them. Chicago already has a lot of pizzerias. If you are looking to open one, I’d suggest you go out to a suburb.

We are doing pizza; Cajun chicken, spinach & mango sauce… It’s very popular.