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The Pizza Kitchen – The Peach Pie

  Featured recently in PMQ’s Chef’s Corner, Laura Meyer of Tony's Pizza Napoletana first gained acclaim as one of Tony Gemignani’s key managers, but the San Francisco pizzaiola has since become one of the industry’s shining stars in her own right. She was the first woman and the first … More

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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. … More

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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 … More

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Scientists Try to Prove Why Wood-Burning Ovens are Best

  Does pizza naturally cook better in a certain type of oven? Was pizza always intended to be cooked in a wood-burning oven? This is precisely what a three physicists in Rome, Italy, are attempting to prove in their 10-page scientific abstract paper called "The Physics of baking good Pizza." After a conversation about … More

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Midwest U.S. Pizza Cup – Gluten-Free Results

    Pizza makers from all across the nation met and advanced the art of pizza in this U.S. Pizza Team sanctioned event, held at the North American Pizza and Culinary Academy outside Chicago, Illinois.  All were competing for the top prize of a premier membership in the U.S. … More

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Midwest U.S. Pizza Cup – Classico Results

    There was double-trouble in the Windy City as an unprecedented tie for first occurred among the 23 pizza masters vying for the U.S. Pizza Cup. Pizza makers from all across the nation met and advanced the art of pizza in this U.S. Pizza Team sanctioned event, held … More

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The Pizza Kitchen – Caputo Fiore Glut

  Looking for a gluten-free pizza solution for your home or restaurant? World Champion pizzaiolo Michele D'Amelio and Brian Hernandez demonstrate Caputo's Fiore Glut, and how to use it from start to finished product. … More

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California Dreamin’: How Golden State pizza chefs used fresh, local and seasonal ingredients to develop a pizza style that has spread across the country

      Think California, and certain stereotypes spring to mind: year-round sunshine, laid-back surfer dudes, health-conscious hippies, and a progressive approach to just about everything—including pizza. No surprise, then, that the state's focus on local, seasonal ingredients, quirky topping combos and artisan craftsmanship, once ahead of its time, has … More