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Chef's Corner | Shawn Randazzo Explains His Philosophy Behind Detroit-Style Pizza

Shawn Randazzo, master of the Motor City pizza, teaches you all you need to know about Detroit-style pies so you don’t have to hear it through the grapevine.
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Archive »Food & Ingredients

Chef's Corner | Shawn Randazzo Explains His Philosophy Behind Detroit-Style Pizza

Shawn Randazzo, master of the Motor City pizza, teaches you all you need to know about Detroit-style pies so you don’t have to hear it through the grapevine.

Make Your Wing Sales Soar With These Insights From Operators

Chefs report on the hottest flavor trends and innovative cooking techniques for pizza’s best companion: the chicken wing.

Detroit-Style Is Motown's Favorite Pizza

Airy dough, crispy crust and signature caramelized cheese makes Detroit-style pizza an instant winner on any pizza lover’s list.
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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
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Archive »Tom Lehmann: In Lehmann's Terms

Quick-Fire Questions with The Dough Doctor

Tom “The Dough Doctor” Lehmann provides rapid-fire responses to operators’ minor dilemmas.

What exactly is bakers percent?

The Dough Doctor breaks down the math behind the concept of bakers percentages.

Keep your thin crust from becoming tough and chewy

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

Extending Mozzarella's Shelf Life

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

Making the Most of Mozzarella

Jeff Zeak explains how to manage your mozzarella supply.
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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.

Stuffed Mussels

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

Pizza With Fresh Vegetables

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

Stealth pizza marketing

New marketing techniques to outlast troubling economic times.

Customer appreciation night

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

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.

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.

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.
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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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Calendar

  • 2nd International Passione Pizza Competition

    2019.01.29

    Antonio Scapicchio, President of the Passione Pizza Association located in the Apulia region of Italy (the heel of the boot), 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...


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