May 2017

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PMQ returned to the Fancy Foods Show in San Francisco this year and found exciting new products for the pizza restaurant market.

From healthy teas and kombucha to “00” flour and honey-smoked salmon, our team members share some of their favorite gourmet finds.

What causes speckled pizza dough—and how to solve the problem.

Magnetic dough is a real thing, says Tom “The Dough Doctor” Lehmann, and it’s one of two reasons for discoloration on your dough balls.

To market your pizzeria in challenging times, you have to start putting yourself out there.

Katie Collier, owner of Katie’s Pizza & Pasta in St. Louis, puts her money where her marketing is, and her investment pays big dividends.

The PMQ staff drops in on Imo’s Pizza, Theo’s Neighborhood Pizza and Parizza, France’s most fabulous pizza show

Next stop: The 2017 NRA Show hosts the Innovation of Fast Casual & Pizza Summit in Chicago.

100 easy points: How to give the judges what they want at the World Pizza Championship

A veteran WPC judge explains how points are given for the competition’s most elusive scoring category: preparation at the oven.

Pizzerias can save money—and make better pizza—by outsourcing some menu items to baking professionals.

Switching over to a third-party bakery can help your bottom line while still providing guests with the sweets and breads they crave.

Flavored oils may cost a little more, but they’ll make your menu items pop!

Pizzeria chefs use a drizzle of flavor-infusing oils to jazz up salads, appetizers, dips and, of course, moneymaking signature pizzas.

This “green” UK restaurant turns wonky vegetables into gourmet fare

While a UK restaurant turns “wonky” vegetables into gourmet fare, Domino’s Australia introduces a 20-minute delivery guarantee.


Cup-and-Char Pepperoni, Ricotta and Basil Pie

Looking to kick-start your pizza menu? Start with this artisanal recipe featuring Ezzo Sausage’s Supreme Cup-and-Char pepperoni slices.

Product Spotlight – May 2017

Veggie prep machines, lean and clean turkey, dough mixers and more

Have you explored all of the possibilities of pepperoni? Here’s where to start.

Thanks to expanding varieties of pepperoni, chefs can create fantastic appetizers, salads, sandwiches and more, using ingredients they already have on-hand.

Pop Art, Part 2: Experts offers more tips for staging a pop-up event that will create buzz in your community.

A successful pop-up starts with a simple, easy-to-execute menu, but it can lead to bigger and better things, especially for food truck operators.

Fettucine with Ham and Cream

Chef Bruno returns from weeks on the road and whips up one of his most flavor-packed pasta dishes yet.

With two beach-town locations in the Sunshine State, Slyce is always looking for ways to give back to its communities.

Known for promotions like Food Pantry Monday and the Sitton Supreme initiative, Slyce uses social media to keep the conversation going with its customers.

Katie Collier is more than a pizza/pasta genius—she’s the queen of all pizza media in St. Louis.

From online cooking videos to pizza-themed meal kits, the marketing mastermind behind Katie’s Pizza & Pasta Osteria does pretty much everything right.
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