All the hottest pizza news for the last week of February 2008.

This week on House Calls with the Dough Doc, Tom Lehmann, our man in the know about dough, discusses the “static freezing” technique involved in shaping and freezing dough. He’ll give us insights on temperatures, and shelf life and how to freeze your dough safely and economically.

According to a news report from www.wnewsj.com, “Wilmington native and Wright State University senior Chris Reynolds along with three classmates held a community fundraiser Wednesday evening at Generations Pizzeria in Wilmington to raise money for the Foster J. Boyd, M.D., Regional Cancer Center.”

Foodservice operators are discovering how fresh USA Pears can add value to dishes from salads and entrées to sides and desserts. A number of innovative chains and independent chefs have found success adding fresh pears to their menu.

New Orleans-based World’s Healthiest Pizza has developed the worlds first prebiotic pizza that naturally activates our immune system, increases calcium absorption and promotes optimal intestinal health.

International chef Jean-Georges Vongerichten announces three new restaurant properties to open within Starwood Hotels around the world as part of his new restaurant development company Culinary Concepts by Jean-Georges.

According to a news report from www.zwire.com, “The next time you order a sweet roll or a tray of pizza, it may take a bigger bite out of your billfold.”

Over the past 7 years, Evo Flattop Grills have been helping people cook the foods they love and share the cooking experience with unmatched design and performance.

Foodservice investments like countertop griddles have the potential to last many years in commercial kitchens– as long as they are setup properly and regularly maintained. The guidelines for proper setup and maintenance are basically the same for both gas- and electric-powered countertop griddles.

Grafton Square convenience store owner Mike Beaudoin is celebrating his own version of “giant” success on Super Bowl Sunday. Beaudoin partnered with franchisor Hot Stuff Foods of Sioux Falls, S.D., to offer the largest pizza in the nation on the biggest pizza sales day of the year.

This week on Ask the Experts we’ll be speaking with John Keiley who runs Johnny’s New York Pizza in Lakewood, Colo. John will tell us about a unique marketing strategy he’s developed through the uncanny use of the front window of his store. Tune in to pizzaradio.com to hear his unique story.