Food & Ingredients Archives - Page 2 of 26 - PMQ Pizza Magazine
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Food & Ingredients

Food & Ingredients

An American Original: Pizza Hut’s Pan Pizza Turns 40

Pizza Hut’s Original Pan Pizza was no flash in the pan. Last month, the chain celebrated its 40th anniversary with plenty of fanfare and hype.

Tom Lehmann: In Lehmann's Terms

Here’s How to Prevent Pizzas from Sticking to the Peel

You might be using the wrong type of pizza peel, or maybe you need to take a closer look at your peel dust.

this photo shows a pizza maker stretching dough that is not too wet and sticky
Tom Lehmann: In Lehmann's Terms

How to Solve the Problem of Wet, Sticky Pizza Dough

Cross-stacking the dough boxes in the cooler before nesting them is a crucial step in ensuring that your dough is easy to handle.

Food & Ingredients

Discover the Grandeur of Garlic (With Pizza Recipe)

Garlic’s rich flavor and aroma make it a gourmet's delight and a must-have in any pizzeria’s kitchen.

Food & Ingredients

Thanksgiving Pizzas Have Become a Holiday Tradition at Pizzerias Nationwide

Pizzas like The Gobbler from Grotto Pizza dish out all the elements of a traditional Thanksgiving feast by the slice.

Business & Marketing

Menu Engineering: How to Boost Your Pizzeria’s Sales by 15 Percent or More

Menu engineering expert Gregg Rapp explains how a few simple tweaks can boost a pizzeria menu’s profit-making potential by 15% or more.

Food & Ingredients

Charc Attack: How to Add Charcuterie to Your Pizzeria’s Menu

Charcuterie has a long history, but modern chefs are tapping this old-school art form to offer diners a unique experience.

Recipe of the Month

Recipe of the Month: Grandé Charcuterie Board Pizza

Create a twist on the trendy charcuterie board by adding this meat-centric pizza from Grandé Cheese to your menu.

Tom Lehmann: In Lehmann's Terms

Alternatives to the Standard Dough Box

There’s more than one way to store your pizza restaurant's dough balls, including sheet pans and plastic bags, says Tom "The Dough Doctor" Lehmann.

Food & Ingredients

The Science Behind the Melting Characteristics of Pizza Cheeses

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

In Lehmann’s Terms: Thinking Inside the Dough Box

Tom “The Dough Doctor” Lehmann delves into the dos and don’ts of pizza dough storage.

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.

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Recipe of the Month: Red, White and Blue Pizza with Nutella

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