As a younger man working for a Domino’s Pizza store in the late 1980s, Rick Drury, owner of the two-location Precinct Pizza in Tampa, Florida, admits he was a “terrible employee” who thought he knew more about running a pizzeria than his bosses. Turns out he was right. But he had to break a lot of rules to prove it.
Brian Hernandez demonstrates this incredible pizza recipe developed by World Champion pizzaiola Laura Meyer of Tony's Pizza Napoletana in San Francisco. Sweet, savory, salty....this pizza has everything!
At the National Restaurant Association Show, Pizza TV interviews Veea, a platform that turns every connected object into a touchpoint for communications, transactions and payments— efficiently, cost-effectively, securely, seamlessly and instantaneously.
On a pizza mission in southern California, PMQ publisher Steve Green dropped in for a visit at Earthstone Ovens in Glendale. Earthstone’s Jean-Paul Yotnegparian talks about the Model 130 gas/wood-burning oven, a 5,000-pound behemoth featuring a unique floor made of cold-pressed hearth floor tiles that are both resilient and porous. It can accommodate up to 10 8” pizzas, seven 12” pizzas, or four 16” pies.