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PMQ Pizza Magazine February 2011

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In Lehmann's terms: saving time and adding garlic

Tom “The Dough Doctor” Lehmann discusses adding garlic to dough and a user-friendly deep-dish option.

Ricotta spinach cannelloni

Chef Bruno prepares a wintertime favorite.

The credit card game

Find out how card processing can benefit your pizzeria.

Fit to be fried

New technology has made deep fryers more affordable to operate over the long term.

Winning menus

Engineer your menu for increased profits.
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