Food & Ingredients

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Chef's Corner: Leah Scurto - Rosemary Sicilian Grandma Pie

Chef Leah Scurto shares the secret to her victory at the 2018 West Coast U.S. Pizza Cup with the Rosemary Sicilian Grandma Pie.

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Archive »Food & Ingredients

Chef's Corner: Leah Scurto - Rosemary Sicilian Grandma Pie

Chef Leah Scurto shares the secret to her victory at the 2018 West Coast U.S. Pizza Cup with the Rosemary Sicilian Grandma Pie.

Make the most of your meats

Chefs and operators weigh in on the most in-demand Italian meats of the moment.

Tracy Morin

You'll need a knife and fork for Chicago-style pizza

No trip to the Windy City would be complete without experiencing a Chicago dog, Italian beef sandwich, and at least one deep-dish pizza. Chicagoans are proud of deep-dish pizza, and the city makes no apologies for creating the only pizza that deserves to be served with a knife and fork.

Liz Barrett Foster

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Archive »Recipe of the Month

Recipe of the Month—Khachapuri Stuffed Bread With Mozzarella, Feta Cheese and Baked Egg

This overseas treat can wow your customers, featuring Saputo Premium Gold Mozzarella

Saputo, sponsor

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Archive »Tom Lehmann: In Lehmann's Terms

Keep your thin crust from becoming tough and chewy

The Dough Doctor offers a few tips on how to keep your crust crisp.

Tom Lehmann

The Dough Doctor tackles effective dough management strategies

If your pizzas aren’t coming out right, here’s how to put your finger on the problem.

Tom Lehmann

Getting a Better Bake With Air Impingement Ovens

If your pizzas aren’t coming out right, here’s how to put your “finger” on the problem.

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

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

How to Make Whole-Wheat Pizza Dough

You can replace some or all of the regular flour in your dough formulation with whole-wheat flour, but the taste difference might be noticeable.

The Three Common Causes of Soggy Pizza

If your pizza crust won’t stay crispy after it’s baked, keep these tips in mind to better control moisture.

Tom Lehmann

Don’t underestimate the importance of temperature control in pizza dough fermentation

As the Dough Doctor explains, the wrong dough temperature can lead to problems in the cooler.

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

Pizza&core Exhibit
2018.10.22
The Pizza&core Exhibit is a chance to connect with the Pizza World! It is an exclusive event reserved for professionals in the...
2018 U.S. Pizza Cup Northeast Trials
2018.11.04
The 2018 U.S. Pizza Cup Northeast Trials will take place on November 4th at Samosky’s Homestyle Pizzeria in Valley City, OH. There will be 25...
12th Chinese Pizza Championship
2018.11.13
The 12th annual Chinese Pizza Championship brings competitors from around China and the world to compete. The competition is...
NAFEM 2019
2019.02.07
The NAFEM Show features foodservice equipment and supplies from 500+ manufacturers. At the show, you’ll find: A wide range of...
Parizza
2019.04.01
Parizza is France's most exciting trade show for Pizza, Pasta and Italian Cuisine. Here you will find the final round of the...
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...