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THE POWER OF CAULIFLOWER
Have you guys published any articles on cauliflower
pizza crusts? I added one to our menu one day recently,
and just a single unpromoted Facebook post earned
nearly 14,000 views, 366 likes, 59 shares and 117 comments. We sold 35 that day!
Wild West Pizza and Grill
No wonder you got such great response, David—the photos
of your cauliflower-crust pizzas look amazing! We have
written about cauliflower crusts in the past and will return
to the subject again. ;anks for sharing your success story
with our readers!
About 18 months ago, my wife and I relocated from
New Jersey to Florida, and we signed a lease 14
months ago to open a pizzeria called Slyce Pizzeria.
We opened on September 23, 2016. Business has been
good, as we have launched a unique line of products,
such as pizza al taglio, di;erent types of New York-style pizzas, and, more recently, Chicago-style stu;ed
deep-dish pizzas. We were the first in our area to o;er
a bu;alo chicken-stu;ed, Chicago-style pizza. At the
time, we brought in a professional photographer and
posted the pictures on Facebook. Now, less than four
weeks after launch, stu;ed deep-dish pizzas account
for 27% of our sales. We are always coming up with
di;erent pizza ideas, and customers come here from
all over. We have more than 18,000 followers on Facebook, and the post with the bu;alo chicken-stu;ed
pizzas received more than 13,000 likes alone! We will
roll out a Neapolitan-style pizza next month and hope
you can feature us in your magazine one day.
Port Orange, FL
It sounds like you have quite a diverse and intriguing
menu! We’ll definitely keep you in mind for future stories,
particularly as we explore signature styles like stu;ed-crust pizzas and pizza al taglio. ;anks for reaching
out to us, Sam!
In “Gadgets and Gizmos,” an article that ran in our June-July issue, PMQ incorrectly referred to John Giovanni as the inventor of the Pizza Tong. This device is actually based on an earlier
device, the Surefire Spatula (now called ServeSmart), which was
invented and patented by Gyorgy Kiraly.
As the title suggests, Chris Bianco’s new book, Bianco: Pizza,
Pasta and Other Food I Like, is about more than baking pies.
The James Beard Award-winning chef and owner of Pizzeria
Bianco in Phoenix shares the secrets of his oversized meatballs
and invites you to rethink the classic tuna salad sandwich. He
told NPR that his goal for the book was simple: “How can I
make a template that will be really easy to follow...that will live,
hopefully, a long time?”