Chef Nicholas Flores Gives Us The Know-How for a Perfect Pizza

On this episode of Foodable’s Smart Kitchen and Bar, Executive Chef and pizza-making professional of Sette Osteria, Nicholas Flores, shares his experience of opening up a new location in Wynwood and schools us on the must-dos of pizza with our host, Paul Barron.

Chef Nicholas learned from the best in Italian cuisine. Starting as a dishwasher at the tender age of 15, he honed his craft, moved up in the industry, and mastered the art of pizza. When the opportunity presented itself to open up another location in Miami, Fla., Chef Flores was open and excited to take on the challenge.

The vibe of Sette Osteria and the neighborhood of Wynwood correlate perfectly. Sette Osteria has a very modern look with loads of green plants scattered throughout the location. Similarly, Wynwood is a bright, contemporary neighborhood surrounded by the green palm trees of Miami. Osteria couldn’t have been placed in a better spot.

Chef Flores’ has many secrets to creating the perfect pizza. The technique has to have the same consistency to achieve the best results whether it be the ingredients, the dough, the method of cooking, etc. Chef Flores shared a few with us.  

“The key to making the best Margherita Classica pizza is the mozzarella always has to be wet, the tomato sauce should be very light, and there should be plenty of cheese on top,” says chef Flores.

Another fundamental to pizza is the dough. You can see the level of experience chef Flores has as you watch him pump out another pizza crust quickly and as perfectly as the last. He believes the pizza should be no bigger than 8-10 slices. If it’s too big, you lose quality in the crust.

“I always make my pizza about a medium crust. If it’s too big, the pizza doesn’t have any body,” says Chef Flores.

To learn more about how to make pizza, watch the video above of Smart Kitchen and Bar!

Pizza Dough

Ingredients:

  • 1.5 cup pizza flour

  • 3-4 teaspoons salt

  • 1 teaspoon extra virgin olive oil

  • 2 cups cold water


Prosciutto e Rucola Pizza

Ingredients:

  • 8 oz. ball of pizza dough

  • 10 oz. baby arugula

  • .5 oz. lemon dressing

  • 4 oz. fresh sliced prosciutto di parma

Prosciutto 2 cropped.jpg

Directions:

  1. Stretch the dough into the shape of a pizza.

  2. Drop diced mozzarella to cover dough leaving some gaps in between each piece of cheese.

  3. Leave about an inch without cheese to make a nice crust.

  4. Pop into oven for about 7 minutes (500-degree commercial gas oven) or until bottom of crust is no longer soft and has little dark spots underneath.

  5. Slice prosciutto into quarter-inch pieces.

  6. Pull out oven and put a handful of arugula over the melted cheese.

  7. Drizzle lemon oil dressing over arugula.

  8. Gently lay 4-6 slices of prosciutto over the bed of arugula.

  9. Slice and serve.

Margherita Classica Pizza

margherita cropped.jpg

Ingredients:

  • 8 oz. ball of pizza dough

  • 3 oz. tomato sauce

  • 4 oz. fresh mozzarella

  • 4 basil leaves

Directions:

  1. Stretch the dough into the shape of a pizza.

  2. Ladle tomato sauce onto dough and make circular motions to push the sauce toward the crust.

  3. Leave about an inch without sauce to make a nice crust.

  4. Drop diced mozzarella over tomato sauce.

  5. Pop into oven for about 7 minutes (500-degree commercial gas oven) or until bottom of crust is no longer soft and has little dark spots underneath. Cheese should bubble when the pizza is ready to be pulled out of the oven.

  6. Top with whole or sliced/torn basil.

  7. Slice and serve.

Automation, the Latest Pizza Technology Alleviating Labor

Robots in the kitchen, sounds like a dream right? Well, 2018 brings the dawn of a new era in the foodservice industry, automation.

Automation, as defined by Techopedia, is the creation of technology and its application in order to control and monitor the production and delivery of various goods and services.

One particular area that’s booming for foodservice automation, is pizza.

Graphic Created by:  Rachel Brill

Graphic Created by: Rachel Brill

Startups like Silicon Valley-based Zume Pizza was founded in 2015 with the idea of cutting out laborious work for its employees, allowing them to move into more creative roles. The pizza startup has a total of six robots in its line of production to alleviate repetitive work.

Up and coming pizza restaurants aren’t the only ones adding robots to their concepts. A Pizza Hut branch located in South Korea has introduced a robot waiter, Dilly Plate. The addition to the restaurant is an effort to lessen staff pressures.

This boom in pizza technology is not the end. According to Technavio, the market for robots in the foodservice industry will experience a 29% compound annual growth rate from 2015 through 2019.

However, it may pose a threat to restaurant employees. A 2017 report from Cornerstone Capital Group states, between 6 million and 7.5 million U.S. jobs are at risk “in the coming years” due to automation, but Zume Pizza CEO Alex Garden doesn’t see it that way.

“For the first time in 20 years, we have more job openings than jobless people. We have to solve that problem,” Garden said. “When we automate a dangerous, repetitive task, we don’t get rid of that person. We train them and promote them and allow them to do more meaningful work.”

To learn more about how automation is impacting pizza restaurants, be sure to watch the video above an read more at Forbes.

Rich’s New Plant-Based Pizza Crusts Deliver On Taste And Practicality

Rich’s New Plant-Based Pizza Crusts Deliver On Taste And Practicality

With the launch of Rich Product Corporation’s Plant-Based Pizza Crusts, millions of moms will have to come up with a new catchphrase, since “eat your vegetables” will no longer be needed. Broccoli and cauliflower are the main ingredients in these gluten-free crusts, which boast a powerhouse of benefits including long-shelf lives and freezer-to-oven application, all while delivering superior flavor and texture.

According to PMQ Pizza Magazine, pizza sales reached $45.1 billion last year, and Rich’s Plant- Based Pizza Crusts, which come in Broccoli Cheddar and Seasoned Cauliflower varieties, tie into the growing trend of consumers demanding more plant-forward options when dining out. With vegetables consisting of more than 20 percent of the ingredients, Rich’s Plant-Based Pizza Crusts offer the taste and crunch customers expect when ordering a thin crust pizza, but with the added benefits of vegetables playing a starring role.

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MOD Pizza set to Spread its "MODness" in Florida

MOD Pizza set to Spread its "MODness" in Florida

At least, that’s the plan by the brand’s exclusive Florida franchisee— BBX Capital.

Next week, the Seattle-based brand will be opening its first store in Miami-Dade County and fourth Florida store, overall. BBX Capital has already opened stores in Parkland, Coral Springs, and Jacksonville.

This new location will be in Kendall’s The Palms at Town & Country, a Mediterranean-themed, open-air shopping center.

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NFL Inks New Official Sponsorship Deal Hours After Cutting Ties with Papa John’s

NFL Inks New Official Sponsorship Deal Hours After Cutting Ties with Papa John’s

On Wednesday, Pizza Hut announced it had signed a multi-year agreement to serve as the NFL's new official pizza sponsor. The announcement comes one day after Papa John’s announced it had ended it’s NFL sponsorship deal according to "Business Insider."

Papa John's new CEO Steve Ritchie, who took over for founder John Schnatter in December, told investors Tuesday that Papa John's would be shifting its marketing from the NFL as a whole to focus on specific teams and players.

Papa John's and the NFL said in a statement that they made a "mutual decision" to end the pizza chain's official league sponsorship deal, bringing an end to Papa John's 8-year run as the official pizza of the NFL.

Back in November, then-CEO Schnatter blamed the National Football League's leadership for hurting the company's performance because it had not resolved the ongoing controversy over players kneeling in protest during the National Anthem.

With the end of the NFL deal, Papa John's is "redirecting investments" towards new technology, as 60% of the chain's sales are made through digital channels.

Ritchie said that the chain has been "perceived to be too expensive" and will double down on value going forward. Papa John's is additionally planning to expand its menu, according to executives.

After the announcement, shares of Papa Johns shed as much as 8 percent in aftermarket trading, says “CNBC.” 

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