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Try Out These Pizza Recipes Dreamed Up by a Computer

Professional and amateur pizza makers are invited to test and tweak these AI-generated recipes and collaborate with Strono.

PizzaCloud

*Sponsored Content* PizzaCloud has one primary business: We help pizza restaurants lower their phone bills and increase sales through improved phone handling, new features, advanced reporting, and managed network services. What can PizzaCloud do for you? We provide Cloud PBX service, replacing your analog phones with new IP handsets and giving you advanced features at low cost. We include 10 call paths and 6 extensions at one low price. By installing a Vertex VoIP aware callerID box you will continue to receive callerID POPs as calls come in. If your POS system vendor offers Vertex CallerID boxes they will provide that unit and configure it and the POS system to work together. If not, we will do so. With our cellular backup Internet service, your phones, web orders, and credit card processing will stay up when your Internet service goes down. To learn more, visit www.pizzacloud.net

The Pizza Kitchen - Greek Pizza

Brian Hernandez demonstrates a pizza style commonly found in Greek restaurants and houses of pizza around New England.

The Pizza Kitchen - The Quack Attack

Brian Hernandez demonstrates this award-winning "Quack Attack" pizza recipe featuring pan-seared duck.

Secrets of a Great Vegetarian Pizza: Try this Recipe for an Artichoke Potato Mushroom Pizza

Test chef Brian Hernandez explores a great vegetarian pizza recipe that will trick all those veggie haters into thinking they are eating meat!

The Pizza Kitchen - The DeGrezia

Brian Hernandez demonstrates a New York-style pizza recipe featuring fennel sausage, sweet onion and red, yellow and orange bell peppers.

Precinct Pizza

As a younger man working for a Domino’s Pizza store in the late 1980s, Rick Drury, owner of the two-location Precinct Pizza in Tampa, Florida, admits he was a “terrible employee” who thought he knew more about running a pizzeria than his bosses. Turns out he was right. But he had to break a lot of rules to prove it.

The Pizza Kitchen - The Peach Pie

Brian Hernandez demonstrates this incredible pizza recipe developed by World Champion pizzaiola Laura Meyer of Tony's Pizza Napoletana in San Francisco. Sweet, savory, salty....this pizza has everything!

Veea POS

At the National Restaurant Association Show, Pizza TV interviews Veea, a platform that turns every connected object into a touchpoint for communications, transactions and payments— efficiently, cost-effectively, securely, seamlessly and instantaneously.

Earthstone Ovens

On a pizza mission in southern California, PMQ publisher Steve Green dropped in for a visit at Earthstone Ovens in Glendale. Earthstone’s Jean-Paul Yotnegparian talks about the Model 130 gas/wood-burning oven, a 5,000-pound behemoth featuring a unique floor made of cold-pressed hearth floor tiles that are both resilient and porous. It can accommodate up to 10 8” pizzas, seven 12” pizzas, or four 16” pies.

Slice Birmingham makes every night a Friday night

Slice Birmingham brings the art of pizza making and local craft brewing to a new level in Birmingham, AL. Read more about the three brothers as the cover story for January/February 2014 at PMQ Pizza Magazine.

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