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
Food & Ingredients
Recipe Video: Spaghetti Carbonara With Homemade Pasta
Join Brian Hernandez in the PMQ Pizza Kitchen and learn how to make spaghetti carbonara at home or in your own pizza restaurant.
Pizza News
Cauliflower Pizza Named ‘Top Food of the Year’
Cauliflower-crust pizza rose in popularity by 650 percent in 2019, proving that "plant-based foods are here to stay," according to a Grubhub study.
Dough Information Center
Dough Management: The Dough Doctor Makes a House Call at PMQ
Whatever’s ailing your pizza crust, the Dough Doctor has the cure. We sat Tom Lehmann down for a photo session and picked his brain on common dough management woes.
Food & Ingredients
Weird Pizza Ingredients Can Create Viral Buzz for Your Restaurant
Outside-the-box and out-of-this-world: We round up some of the country’s craziest pizzas from some of the most creative minds in the business.
Think Tank
Does Humidity Lead to Blown Pizza Dough?
Think Tankers share hacks for making dough in a hot kitchen.
Tom Lehmann: In Lehmann's Terms
Remember the 20-Minute Rule for Getting Pizza Dough Balls into the Cooler
Tom Lehmann explains his recommendation for placing dough in your cooler within 20 minutes of mixing.
Food & Ingredients
Neapolitan Pizza Gives Us Something to be Thankful for
Naples, a coastal Mediterranean city of almost 1 million residents, has been a center of architecture, music, religion and art for thousands of years. But we have one more thing that makes us grateful to Naples: traditional Neapolitan pizza. Characterized by a well-fermented dough and fast cook time in a … More
Food & Ingredients
Adding Pasta to Your Menu Can Boost Your Pizzeria’s Bottom Line
Massimo Mannino shares pointers for making the best pasta in your city.