Like with any great pizza style, Greek pizza is all about the dough. As PMQ Test Chef Brian Hernandez explains, Greek pizza crusts, which are baked in a well-oiled, shallow pan, are crispy on the outside, fluffy on the inside and feature a thicker sauce with a lot of … More
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The Pizza Kitchen – The Quack Attack
PMQ’s test chef Brian Hernandez is cooking up something “fowl” in the Pizza Kitchen—game fowl, to be exact. The award-winning Quack Attack pizza recipe, shared with us by Eric Von Hansen of Caliente’s Pizza & Draft House in Pittsburgh, features succulent boneless duck breast from Maple Leaf Farms and layers … More
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The Pizza Kitchen – The DeGrezia
Need a new recipe for a great New York-style pizza with a blend of sweet and savory flavors? PMQ's Brian Hernandez turned to his good friend, Tom DeGrezia of Sophia Pizza Shoppe in the Big Apple, for this one-of-a-kind New York-style recipe loaded with taste and texture. Watch the video, try … More
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Precinct Pizza
As a younger man working for a Domino’s Pizza store in the late 1980s, Rick Drury, owner of the two-location Precinct Pizza in Tampa, Florida, admits he was a “terrible employee” who thought he knew more about running a pizzeria than his bosses. Turns out he was right. … More
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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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The Pizza Kitchen – The Little Sur (feat. Follow Your Heart Vegan Mozzarella)
If you don’t have a vegan pizza on your pizzeria menu, you’re missing out on an entire subset of loyal customers. In this recipe video, courtesy of the talented pizzaioli at Pizza My Heart in San Francisco, PMQ’s Brian Hernandez shows you how to make the Little Sur, showcasing … 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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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
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Shake it up! Raise a glass to warm weather with these delicious and refreshing summer cocktail recipes
Summertime is the season for signature cocktails—the more colorful and fruity, the better. Adding fresh fruits is the modern-day mixologist’s secret to success, notes bartender Joe Bittick of McEwen’s, a fine-dining restaurant in PMQ’s home town of Oxford, Mississippi. “We’re going to use a lot of strawberries, … More
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Set yourself apart with unique pizza cheese blends that offer new flavor experiences for your guests.
It’s no surprise to learn that Americans regularly rank their favorite cheeses as mozzarella, Parmesan and cheddar. These are the most popular types of cheese found on pizza, and they’re even better when you blend them together. But the beauty of mozzarella is that it goes well … More
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Best served cold: Here’s a pizza style from the Midwest that will make you rethink the fundamentals of our craft!
Winter can be brisk and bleak in Ohio, but you can always find a delicious, fresh-from-the-oven pizza with a gooey pile of melted cheese to warm you up. Unless you’re a fan of the Ohio Valley style of pizza—these folks believe cheese and other toppings are best served cold. … More