Billy Manzo

Billy Manzo’s 10 Tips for Pizzeria Marketing and Operations

Editor’s note: This article originally appeared in the November 2016 issue of PMQ Pizza Magazine. We republish it today because it’s still chockful of good advice. By Steve Green, PMQ Publisher A former tobacconist and brewer turned dough wholesaler and pizzaiolo, William “Billy” Manzo Jr. knows his way around human … More

Food & Ingredients

How Local Water Affects Your Pizza Dough

Does local water influence the taste of the finished crust? Not as long as the water is potable and doesn’t have any “off” flavors. If your local water is bad, a simple fix is to install a suitable water filter designed to address the issue at hand. Q: I’ve heard so many stories … More

Tom Lehmann: In Lehmann's Terms

How To Calculate Bakers Percent in Dough-Making

In this timeless article republished from 2018, the late Tom “The Dough Doctor” Lehmann explained the specifics of calculating bakers percent in dough-making. Bakers percent lets you easily pinpoint any issues with ingredient amounts in your pizza dough. Related: A simple solution to your pizza dough bubble troubles If you’re … More