Mark “The Cheese Dude” Todd explains how the right combination of pizza cheeses can add improved coverage, flavor, browning—or all of the above.
Tom Lehmann: In Lehmann's Terms
The Secrets of Instant Dry Yeast
How to add IDY to your dough formulation—and take full advantage of its long shelf life.
Food & Ingredients
Going Green: Make Your Pizzeria More Vegan-Friendly With Plant-Based Meats
Vegan influencers share their top tips for adding moneymaking plant-based options to your pizza menu.
Pizza News
Tender ‘Roni: How Pepperoni Continues to Evolve
“In Italy, pepperoni does not exist,” says Luca Varuni with a laugh. “True Italians use salami, soppressata or capicola instead. The closest word to ‘pepperoni’ in Italy is peperoni, spelled with one p—and it means bell pepper.” As the owner of Varuni Napoli, an authentic Neapolitan pizzeria with two locations … More
Tom Lehmann: In Lehmann's Terms
The Dough Doctor Offers 5 Tips for a Better DELCO Pizza
Q: We are a dine-in pizzeria forced to offer delivery and carryout (DELCO) for the first time due to the pandemic. How can we make our pizzas suitable for DELCO without changing our dough formulation? A: There are a number of changes that can be easily implemented to improve the … More
Food & Ingredients
Grande Cheese’s Sicilian Sausage & Pepper Pizza
Sponsored by Grande Cheese Ingredients: 16 oz. dough ball, slacked 4 oz. pizza sauce 10 oz. Grande Mild Provolone Blend or 50/50 Blend cheese, shredded or diced 4 oz. spicy Italian sausage crumbles, cooked 2 oz. bell peppers, julienne sliced 1 oz. Italian peppers (such as pepperoncini, banana peppers or … More
Food & Ingredients
In Cheese We Crust: 6 Amazing Cheese-Focused Pizza Recipes
By Tracy Morin When pondering the impressive versatility of cheese (not to mention its gooey, melted goodness when baked on a pizza), it doesn’t come as that much of a surprise that U.S. consumers’ intake is steadily growing. According to Dairy Farmers of Wisconsin, per-capita cheese consumption increased every year … More
Tom Lehmann: In Lehmann's Terms
In Lehmann’s Terms: How to Provide a Better Carryout Pizza
Because of the worldwide coronavirus pandemic, many pizzerias have had to change the way they do business to conform to the mandated public health regulations intended to control its spread. This month I will share some of the related questions I have received from operators across the country. Q: We’re … More
Food & Ingredients
Gianni Gallucci: The Secrets of Gluten-Free Neapolitan-Style Pizza
Gallucci works on his gluten-free dough at the U.S. Pizza Team’s Midwest U.S. Pizza Cup in 2018. Wood-fired pizza is a fast-growing market in the U.S. pizza industry. As more Americans are discovering the bliss that is a perfectly cooked Neapolitan-style pizza—with its soft and airy crust, perfect leoparding on … More
Food & Ingredients
In Lehmann’s Terms: How to Choose a Cutting Surface
Q: Do you have any suggestions about the best type of cutting top we should use at our pizza restaurant’s cutting/boxing station? A: While wood is a kind and gentle surface to your slicers and knives, it is also a real pain to work with as a cutting surface, because … More
Food & Ingredients
Meat-Free Marketing: Why Plant-Based Proteins Are a Must-Have for Pizzerias
By Tracy Morin No longer are plant-based proteins solely of interest to vegetarians and vegans. Thanks to a rise in health consciousness and environmental responsibility among consumers, more people are flocking to meat alternatives—yes, including even hardcore carnivores. And you know it’s hit the mainstream when even fast-food giants like … More
Pizza News
Why Does Pizza Taste So Good?
When a compound called glutamate, found in tomatoes, cheese, pepperoni and sausage, hits our tongues, it tells our brains to get excited.