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

Partner Spotlights

PMQ’s oven review

It’s your lifeline. It can make or break you, add ambiance or simply be a workhorse. Choosing the right oven is like choosing a spouse. It’s a decision you will have to live with unless you’re willing to deal with the headache of finding a replacement. Well, think of PMQ … More


Learn the ABC's of selling pizza to schools

Marketing pizza to schools can be a rewarding investment for pizza store owners looking for additional sources of revenue. There are several factors to consider if you want to penetrate the school segment. Additional labor costs and equipment are two factors along with the investment of your time in getting … More

Food & Ingredients

How cheesy can you be

In order to make a pizza you must have three basic ingredients; dough, sauce and cheese. The rest is optional. Many pizza makers attempt to improve their pizza by creating a better crust, adding seasonings to the sauce or trying different combinations of toppings. How many have tried to improve … More