Food & Ingredients

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Archive »Food & Ingredients

Recipe Zone: The Olympian, from Mama LaRosa Foods

Get your Greek on with this new recipe from Mama LaRosa Foods

Will it melt? Exploring the baking characteristics of 6 crowd-pleasing pizza cheeses

Fat content, acidity, stretch, moisture level and age all factor in to how a cheese performs on a pizza.

Liz Barrett

Tea party: How to brew up healthy profits for your beverage menu

Boasting sky-high profit potential, tea is now the second most popular drink ordered in restaurants.

Tracy Morin

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Archive »Recipe of the Month

Recipe: The Chicken Bacon Ranch Pizza from DeIorio’s

If your customers love ranch dressing and buffalo sauce, you can’t go wrong with this pizza recipe from DeIorio’s.

DeIorio's, sponsor

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Archive »Tom Lehmann: In Lehmann's Terms

Can par-baked crusts save time during rush periods?

According to Tom “The Dough Doctor” Lehmann, par-baking your dough skins for later use has its advantages and disadvantages.

Tom Lehmann

Tired of cross-stacking your dough boxes? Tom “The Dough Doctor” Lehmann has an alternative you might like better.

If cross-stacking creates a scheduling problem in your pizzeria kitchen, try storing your dough balls in plastic bags.

Tom Lehmann

Pizza-making tip: How to prevent the dreaded cheese slip

If your cheese slides off the pizza with every bite, don’t blame the cheese—the fault probably lies with the sauce.

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

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

Recipe Exclusive: Margherita Pizza with Polselli Classica “00” Flour

Pizza chefs Brian Hernandez and Marco D’emidio demonstrate the unique qualities of Polselli Classica “00” flour and cook up some delicious pies. (Sponsored Content)

Recipe Exclusive: Authentic Foods’ Gluten-Free Pizza

Chef Brian prepares an amazing Mushroom, Spinach & Goat Cheese Pizza using Authentic Foods' gluten-free crust mix and a recipe from Patrick Maggi of Pasquale’s Deli. (Sponsored Content)

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Recipe Bank

Exotic Mushroom Shrimp Pizza

Fred Manion, from Lennie’s Brew Pub, Bloomington, IN developed the Exotic Mushroom and Shrimp Pizza. This pizza takes about 10 minutes to cook and is very easy!

Jalapeno, Roasted Corn and Pancetta PIzza

Wood fired pie from Jeff Langfelder of O.G. Wood Fire Food Truck ion Buffalo NY, featuring thinly sliced jalapenos, pancetta and oven roasted corn.

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

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...