this photo illustrates the eye appeal of Italian cured meats
Food & Ingredients

Using Italian Cured Meats to Make Better Artisan Pizzas

Whether purchasing premade or curing in-house, operators have found that Italian cured meats are a natural fit for their pizzerias. From prosciutto, pancetta and capicola to speck, lardo and ’nduja, these meats pair well with a variety of ingredients and can jazz up salads, pizzas, appetizers and more. Here, operators … More

Food & Ingredients

Meet the Biggest Stars in the Soft-Cheese Stratosphere

From creamy and smooth to salty and tangy, soft cheeses offer up a world of flavor and texture for your menu. Even better, pizzeria operators can widely cross-utilize them on pizzas, pastas, salads, appetizers—even soups, breakfasts and desserts. Here, we break down some of the biggest stars in the soft … More

Food & Ingredients

Grandma-Style Pizzas Take You Back to Nonna’s Kitchen

Most folks wouldn’t want to be stuck with Nonna’s old TV set or telephone, but grandma-style pizza—that’s a different story. Dating back several generations, the grandma pie didn’t become a popular style in restaurants until the mid- to late 1990s. Now it’s spreading everywhere, thanks in part to a catchy … More

Food & Ingredients

How to Make a Better-Tasting Pizza Sauce

There are three main components to a pizza: crust, sauce, and cheese. Crust provides a foundation to support the pizza’s other elements, and cheese provides a pleasing mouth-feel and flavor. However, thinking back to the last great pizza you enjoyed, chances are you best remember the tomato sauce. A study … More

Food & Ingredients

Pizza Recipe Video: The Gamberian

It’s June, school’s out, and summer has begun. It’s time for slip-and-slides, pond fishing, and, of course, grilling in the backyard. How about grilled pizza? Having traveled around the country, author and chef Craig Priebe catalogued many of the unique styles of pizza our country has to offer in The … More

Gail Churinetz of Gail’s Pizza Parties made a classic New Haven Tomato Pie during her visit to the PMQ Test Kitchen.
Food & Ingredients

The Mystique and Magic of New Haven-Style Pizza

Founded 360 years ago by the Puritans, New Haven, Connecticut, bills itself as the birthplace of the hamburger, but it’s also home to some of the best pizza on the planet. According to local legend, New Haven-style pizza originated in the early 1920s, when Neapolitan immigrant Frank Pepe began baking … More

Farrelli's Northwest Traditional Pizza
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The Northwest Traditional

Ingredients: This Recipe of the Month is brought to you by Galbani 48-hour-aged dough, stretched out to 12” 2 oz. sauce 6 oz. Galbani mozzarella/provolone blend 8 basil leaves 12 slices thick-cut pepperoni 3 oz. Italian sausage 2 oz. honey cream cheese sauce Pinch of red pepper flakes 1 oz. … More