I just returned from Italy, and being in the pizza business I was wandering from one pizza shop to another, always looking for a good pie. After experiencing several different establishments, I came to the conclusion that I prefer American-style pizza. It is my opinion that the U.S. has a … More
Chef Santo Bruno
What’s with the wood…dough boxes
PMQ has received many emails and calls about the wood dough boxes seen in most of the articles about New York pizzerias. As a result, Tom Boyles asked me to share my knowledge on this subject. Wood boxes were around long before plastic and metal…they were the first type of … More
Chef Santo Bruno
Do it yourself cheese
In the article on Umberto’s on page ___, you read that they make their own fresh mozzarella. Is this something you want to do? The advantages to making your own cheese are it gives you something unique to market about your restaurant, it allows you to control the freshness and … More