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.
Dough Information Center
The Power of “00” Flour
Tom "The Dough Doctor" Lehmann zeroes in on what makes "00" flours unique.
Tom Lehmann: In Lehmann's Terms
In Lehmann’s Terms: Put a Little Spring in Your Dough
The Dough Doctor shares 7 tips for increasing your pizza crust's oven rise without using additives.
Tom Lehmann: In Lehmann's Terms
Tom Lehmann Explains the Various Dough Forming Methods
Every crust-forming method or procedure imparts its own unique traits to the dough, which affects the finished crust.
Food & Ingredients
For Chicken Pizza Lovers, Bird is the Word
From deep-fried to juicy thighs, chicken’s clicking with customers nationwide.
Recipe Bank
Recipe of the Month: Pizza Siciliano with Nutella
Sweeten up your menu with this dessert pizza featuring Nutella, fiore di latte, chestnuts and crumbled hazelnut biscotti
Pizzerias & Pizzaioli
Chef’s Corner: Bradley Corbin Creates Unique Pizzas at Sloopy’s Sports Café
This Lakeside, Ohio, pizzaiolo didn’t grow up in a pizza family, but he has made his mark with unique pizzas loaded with international flavors.
Tom Lehmann: In Lehmann's Terms
Oil vs. Shortening: Solving a Slippery, Sticky Dilemma
Adding oil or shortening to your pan can affect your pizza in a variety of ways—not all of them good.
Food & Ingredients
Tom Lehmann’s Dough Formulas for Healthy Pizza Crusts
The demand for healthy pizza crusts won’t be going away too soon. Two options to keep in mind are whole-grain crusts and multi-grain crusts. Here, we share two formulas for healthy pizza crust dough provided by Tom “The Dough Doctor” Lehmann a few years back: Whole-Grain Crust Dough Formula Whole-wheat … More
Pizza News
The Basics of Olive Oil
Olives were first cultivated in the Eastern part of the Mediterranean region, moving westward over the millennia. For thousands of years, the mystique of olive oil has permeated Mediterranean culture; ancient Greeks and Romans appreciated its mystical and medicinal properties. Today, people the world over appreciate this nectar of the … More