Food & Ingredients

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Archive »Food & Ingredients

Chef's Corner: Anthony Spina-O4W Pizza

Inspired by his own grandmother, this New Jersey pizzaiolo has brought classic Grandma-style pies to the ATL.

Brian Hernandez

Old Forge-Style Pizza is a Cut Above

As the self-proclaimed pizza capital of the world, Old Forge, Pennsylvania has a style—and a sense of community—that’s all its own.

Rick Hynum

Keep Things Cool This Summer With Frozen Treats

From gelato and ice cream to milkshakes and sundaes, here are the latest trends and tips for boosting your pizzeria’s family-fun factor with frozen desserts.

Tracy Morin

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Archive »Recipe of the Month

Tyson Smokehouse Pizza - Recipe of the Month

Bonici Mesquite Pepperoni and Bakin' Bacon top off this spicy pie from Tyson Foodservice.

Tyson, sponsors

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Archive »Tom Lehmann: In Lehmann's Terms

How to Par-Bake Crusts in an Air Impingement Oven

Follow Tom Lehmann's five-step method to prevent the development of pita-like pockets in your crusts.

Tom Lehmann

Preventing the Pita Effect in Par-Baked Pizzas

Par-baked crusts offer some time-saving advantages, but keep these tips in mind to prevent the formation of pockets.

Tom Lehmann

Emergency Dough: Tom Lehmann Explains How to Deal With Blown Pizza Dough

Tom “The Dough Doctor” Lehmann explains how to save yourself from blown dough.

Tom Lehmann

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Archive »Jeff Zeak: Zeak's Tweaks

Expand your menu with these new, crowd-pleasing signature appetizers

Jeff Zeak explains how to create moneymaking appetizers using your everyday dough formulation.

Jeff Zeak

Extending Mozzarella's Shelf Life

Jeff Zeak offers tips for making fresh mozzarella last longer without losing flavor.

Jeff Zeak

Making the Most of Mozzarella

Jeff Zeak explains how to manage your mozzarella supply.

Jeff Zeak

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Archive »Chef Bruno: New York's Finest

Onion and Bacon Linguine

Pasta dishes don’t get much simpler to make—or tastier to eat—than this one from Chef Santo Bruno.

Chef Santo Bruno

Stuffed Mussels

Looking to create an authentic Italian experience for your pizzeria guests? Start with this specialty appetizer from southern Italy.

Chef Santo Bruno

Pizza With Fresh Vegetables

Chef Bruno and his wife head to the supermarket for fresh produce—and a veggie pizza is born!

Chef Santo Bruno

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Archive »Big Dave Ostrander

So, you want to own a pizzeria?

What to expect on your journey to owning a pizzeria.

Big Dave Ostrander

Stealth pizza marketing

New marketing techniques to outlast troubling economic times.

Big Dave Ostrander

Customer appreciation night

In celebration of PMQ's fifth anniversary, we thought it was time to reprint the most popular Big Dave column.

Big Dave Ostrander

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Archive »Pizza Pulse

Ancient grains—including quinoa, freekeh, Kamut, farro, amaranth and others—have been used by chefs for thousands of years, but they’ve started making headlines the past couple of years for their tip-top nutritional values as well as their versatility.

Tracy Morin

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Archive »Dough Information Center

Preventing the Pita Effect in Par-Baked Pizzas

Par-baked crusts offer some time-saving advantages, but keep these tips in mind to prevent the formation of pockets.

Tom Lehmann

The Dough Must Go On: 5 Pizza Tips From the Dough Doctor

Tom "The Dough Doctor" Lehmann offers suggestions for achieving the right dough temperature, reducing bubbles and more.

Tom Lehmann

The Secret to Cracker-Crust or Crispy-Crust Pizza Dough

It's possible to use a dough press to form dough skins for this type of pizza, but it takes some extra effort, says Tom Lehmann.

Tom Lehmann

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Recipe Bank

Will Grant's Caputo Cup-Winning Recipe

Learn how to make Will Grant's Gorgonzola Vegetarian pizza.

Chris Decker's Stella Pizza

Learn how to make a show-stopping pizza with a recipe from Chris Decker of Metro Pizza in Vegas.

View more recipes »

PMQ's Think Tank

Consult The Think Tank Forum

The Think Tank is the only pizza industry forum on the Web. Established in 2005, the forum welcomes general discussion about owning and operating a pizzeria. Find answers to all your questions here from your peers in the industry.

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FINDING FOOD DISTRIBUTORS

Search by State or Name for Food Distributors that supply the pizza industry in your area

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Calendar

Swedish Pizza Champion Cup
2019.04.26
The Pizza Champion Cup highlight Swedish pizza baking as the art form and craftsmanship it really is. The competition has several different...
AnaCapri Annual Food Show
2019.05.06
The AnaCapri Annual Food Show is an informative day filled with giveaways, product allowances & knowledge.
Milano Food City
2019.05.06
From the 3rd to the 9th of May, TUTTOFOOD with FIERA MILANO will be promoting MILANO FOOD CITY alongside Comune di Milano. A...
Campionato Toscano Pizza Classica
2019.05.06
The 10th Tuscan Pizza Classica Championship.
Pizza Senza Frontiere Competition
2019.05.20
International pizza competition hosted by Ristorazione Italiana magazine. The top 5 finalists of this competition will be permitted to compete in...
2ª edición del Campeonato Absoluto de Canarias de Pizza Gran Premio GrupoComit
2019.05.21
The 2nd Absolute Championship of the GrupoComit Pizza Grand Prize in the Canary Islands takes place in two phases. Selection Rounds:...
European Pizza Championship
2019.10.21
The European Pizza Championship, the event that gathers pizza chefs from all over Europe every two years, returns to HostMilano for a two-day...