From a Restaurant Business online article:
Most pizza places, Detroit-style places, the dough is sitting in a portioned-out container and it gets pressed into the pan. We let it rise in the pan. I knew from the beginning, that’s what’s going to separate our pizza. … It’s built in that we need larger walk-ins to have those extra pans. It’s just part of the plan.
When we run out of pans, we run out of dough. Some of our smaller restaurants have to have 500 pans because of the volume.
The backstory: Emily Hyland and Matt Hyland, who shared pizza on their first date, are the husband and wife team behind several restaurants in their Pizza Loves Emily group, including the growing concept Emmy Squared. They brought in industry veteran Howard Greenstone as a partner. Greenstone has been CEO and president of Rosa Mexicano and is currently a strategic adviser and partner with the Marcus Samuelsson Group.
To read more: https://www.restaurantbusinessonline.com/emerging-brands/how-growing-pizza-concept-embracing-nostalgia-drive-traffic
This week in Science, 
Blindfold Travel offers a complete package with flights and overnight stays in a European city. The customer is only asked to choose the budget and fill out a questionnaire to indicate wishes and preferences. Blindfold Travel organises your holiday from the starting point to the end by providing all the useful information to travellers, who reach the airport completely unaware of their destination. Before leaving, a package containing the various directions arrives at home, and a series of numbered envelopes guide you step by step to the discovery of the journey as in a treasure hunt.
While all of the works on exhibit hold special interest, Aurisch identifies several gems. For example, Van Gogh fans will enjoy his spectacular perspectival rooftop view from the window of his room in The Hague in 1882. Maurice de Vlaminc’s 1906 Dancer at the “Rat Mort” (La danseuse du “Rat Mort”) is a delight with his Fauve treatment of the figure; through color and gestural line, it’s as though we are witnessing a shift into the 20th century. And Henri Matisse’s 1943 still life titled Lemons against a Fleur-de-lis Background (Citrons sur fond rose fleurdelisé) vibrates with lively pink patterned wallpaper and a stacked brick platform, charged with Japonisme energy.
Today’s edition features Harvard professor Steven Pinker. As an experimental psychologist, Steven has written extensively about violence – and for his choice from the gallery’s collection he has selected two of Pablo Picasso’s most gruesome depictions of man’s inhumanity, Charnel House and Guernica, now housed in Madrid.
There’s a sense among a majority of Americans that parents are doing too much for their young adult children these days – 55% of all adults say this, while only 10% say parents are doing too little for their young adult children. About a third (34%) say parents are doing about the right amount.
Among adults ages 18 to 29, 45% say they received a lot of (24%) or some (21%) financial help from their parents in the past 12 months. About one-in-five (21%) say they received only a little financial help, and 34% say they received none.
One way to understand American cuisine is through its regions — and the regional traditions that underlie the history of American cuisine. New England, the South, and New Orleans Creole are the regional cuisines of America. Examples of New England cuisine are “Yankee Pot Roast,” the lobster roll, and clam chowder. Southern favorites include grits, collard greens, okra, fried tomatoes, and sweet potato pie. Louisiana’s signature creole dishes are jambalaya, gumbo, and étouffée.
The current study points to the role of norepinephrine, a neurotransmitter that signals arousal and stress in the central nervous system. This chemical is present in low levels in the brain while we sleep, but when production ramps up it arouses our nerve cells, causing us to wake up and become alert. The study showed that norepinephrine also acts on a specific receptor, the beta2 adrenergic receptor, which is expressed at high levels in microglia. When this chemical is present in the brain, the microglia slip into a sort of hibernation.
