Some of the best pizza professionals in the world answer our burning question; "What advice would you give to someone going into the pizza business?" "Pizza Paul" Nyland Pizza Operations Customer Counselor for Gordon Food Service for over 12 years "Before you build or do a kitchen layout, you should … More
Tom Lehmann
Frenchbread pizza: know the recipe!
Question: I've heard of French bread pizza but I've never made it before. What can you tell me about this type of pizza? Answer: French bread pizza has actually been around for quite some time. It is a common sight in the frozen foods display case at your local supermarket. … More
Marketing
Healthy pizza part 2: the low-carb craze
Unless you've been hiding under a rock, you have probably already heard about the newest trend that is tearing across the country like a tornado through a trailer park. The Atkins diet has so profoundly effected the way people are eating and drinking that even the beer companies have jumped … More
Tom Lehmann
Healthy pizza part 3: low-carb dough recipe
It seems that not a day passes by during which I don't get a request or two for information on making a low or reduced carbohydrate pizza crust. As I write this article, the United States Department of Agriculture (USDA) still has not defined just what a low or reduced … More
Tom Lehmann
Problems with dough and gel: Tom looks closer
Question: We're plagued with the presence of a gel or gum line just beneath the sauce on many of our pizzas. The problem seems to be worse on weekends and during busy, high production periods. What's causing this problem, and how can we correct it? Also, our pizza seems to … More
Tom Lehmann
Hot stuff: temperatures explained
Question: In reading many of your articles and responses on the web site, I see you making reference to how important it is to achieve a specified finished dough temperature. Can you tell me how to determine what water temperature to use in order to achieve a specified dough temperature? … More
Tom Lehmann
The more you know about dough…
Questions, Questions, So Many Questions: As most of you know, I'm an active participant at the PMQ Think Tank. I receive many questions both through the Think Tank and through participation in other pizza related web sites, and direct e-mail correspondence. Much of this correspondence is regarding production or quality … More
Marketing
The many different types of pizza
My friends say I have one of the greatest jobs in the world. I get to travel around the country and even go to Italy to eat pizza. While this is true, what they don't understand is eating pizza is a small part of what I do. My job is … More
Tom Lehmann
The numbers and nuances of dough
In the last issue I said that I would explain more of the advantages to expressing our pizza dough formulas in Baker's Percent. Previously, I explained how to convert a formula from Baker's Percent to a working formula in weight measures, and also how to express ingredient weights as Baker's … More
Tom Lehmann
Take & bake special report
Take and Bake pizza has been with us for many years now, we just never recognized it for what it was. At one time customers would ask us to only partially bake the pizza for them, so they could finish it off in their oven at home. Then came the … More
Tom Lehmann
Q&A with the dough doctor
QUESTION: We are trying to make a New York style pizza, but we have yet to be able to achieve the chewy texture. We have tried mixing the dough more and less, but to no effect. We have even tried increasing and decreasing the amount of water we add to … More
Food & Ingredients
A breakdown of pizza nutrition
From time to time, I get a question regarding how to make pizza a healthier food. It seems that healthy eating is all the rage these days, and rightfully so. With our aging population and reports of overweight youngsters, we really should take greater care in selecting the foods that … More