Archive »Featured Videos

Domenico Crolla - How to make Pizza Portraits

In this live seminar from IBIE 2013, Domenico Crolla reveals the secrets of his pizza portrait art that have made him internationally known. Now you too can generate press and buzz with your own pizza portrait art.

Pizza 360 - Menu Engineering with Gregg Rapp

Refine your menu to maximize profit

U.S. Pizza Team - 2014 World Pizza Championships

The Best In The World: The USPT journeys 5000 miles to test their mettle against the world's best pizza makers. Along the way they bond with like-minded teammates and find a strong team spirit.

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Think Tank Forum

What is your Prime Cost?

Does size matter?

Happy Birthday to the boy from Georgia

Recipe Bank

Neapolitan pizza dough using Contadino Neapolitan Style Flour from Bay State Milling

This is a recipe for dough using the Neapolitan Style flour from Bay State, Contadino. Pizza Recipe included.

Calzone with Contadino Flour by Bay State Milling

Calzone made using Contadino Neapolitan style flour from Bay State Milling

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The Pizza Insider

The Pizza Insider gives you the inside scoop on the latest trends, marketing tactics and technology so that you're always one step ahead of the competition!

Slice of Life

PMQ's social media director keeps you current on what's trending and hot in the world of social media and pizza.

Pizza Without Borders

From PMQ's international headquarters in Paris, Missy Green provides weekly reports on pizza events, trends and curiosities from Europe and around the world.

Archive »SmartMarket

SmartMarket: Industry leaders share insights and expertise to help you sell more pizza.

Tyson Foods explores the flatbread phenomenon—and how its Bonici products can help pizzeria operators develop new, exciting and on-trend menu concepts.

Archive »Recipe of the Month

Recipe of the Month: Creamy Habanero Pizza Dip

Customers will love this signature dip made with green habanero hot sauce, sour cream and Italian herbs.

Archive »Food & Ingredients

Suffering from sub-par pizza? It may be time to take a second look at your flour

Three industry experts explain how the flour you use in your recipes affects the pizza you serve.

High-flying wings

Slathered in sauce and bursting with flavor, hot wings still set sales ablaze in pizzerias.

Flatbreads deliver artisanal flair, a customizable format and the perception of healthier eating

Using the same dough they make every day, pizzeria operators can use flatbreads to expand their appeal without adding anything to their inventory.

Archive »Equipment & Technology

Leading pizza makers share tips for creating perfect pies with wood- and coal-fired ovens

Check out these expert tips and learn how wood- and coal-fired pizza ovens provide a strong marketing advantage to pizzerias.

An expert offers suggestions for tapping into the power of Yelp.

Love them or hate them, crowdsourced reviews are here to stay, and pizzeria operators must learn to live with them—and capitalize on them.

Topping a pizza requires consistency and precision to maximize customer satisfaction.

Dan Risner of PizzaSkool offers tips for prepping, topping and creating the perfect pizza.

Archive »Business & Marketing

Leading operators offer 5 tips to improve your pizza delivery service

If you want your customers to keep calling back for more, you must be willing to go the extra mile to meet their needs and exceed their expectations.

Slaying the neighborhood Goliath, Part Two: 10 tips from Tom Feltenstein

Independent pizzeria operators can use off-the-wall promotions to drive traffic and reclaim their market share from the major chains.

Sbarro plots its comeback with a pair of new concepts and big plans for growth.

After emerging from Chapter 11 bankruptcy, Sbarro makes a fresh start with Pizza Cucinova, the latest entry in the fast-casual segment.


PMQ Classifieds

Jobs, equipment, business opportunities and more.

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