In my past articles you have probably noticed I like to experiment with dishes. To come up with something new or different, you need experience. This comes with being exposed to many different kinds of foods and cultures. It would take too long to write about my 34 years of … More
Food & Ingredients
In Lehmann's terms
Question: We are having a continuing problem with our dough over-rising in the cooler. What are we doing wrong? Answer: Blown dough, as it is affectionately called, can be caused by a number of things. So, I'll start at the beginning of the process and work my way through and … More
Chef Santo Bruno
Chef Bruno
I hope everyone is having a great summer, but we all know that summer months can be a slow time for some pizza operators. It's a time when you want to kick back and sip on a beer in the shade, but rather than drinking the beer, you can also … More
Food & Ingredients
Corner to corner
Last year I made several trips to New York City tracking down ten of New York's landmark and legendary pizzerias. While traveling throughout the Bouroughs, I learned there were a lot of other legendary pizzerias besides the well-known ones. This year I thought it would be nice to pay tribute … More
Food & Ingredients
PMQ's pizzeria internationale
By traveling to many different restaurants all over the country and sampling a variety of dishes, I have come up with many recipes of my own. I customize these recipes to compliment my menu, and to blend with the style of cooking that I had grown up with as a … More
Business & Marketing
Don't be a chicken: add some Italian entrees
We here at PMQ hear it time and again: How do I add other meal options to my current menu? One thing that makes perfect sense to add to your menu is pasta. For relatively inexpensively, you can add several pasta dishes, using your already existing supplies as toppings and … More
Chef Santo Bruno
Chef Bruno
As corporate chef for Marsal & Sons, I attend and work at a lot of trade shows. Not only am I cooking pizzas and showing operators how to make classic New York style pizza and doing a little on-site experimenting, I am fielding many questions. As a result, I get … More
Food & Ingredients
PMQ's pizzeria internationale
My name is Tim Duffey and I have been general manager of DeFelice Bros. Pizza, Inc., St. Clairsville, Ohio for five years. The DeFelice Bros. Special has been voted best in the United States twice, first at The North American Pizza & Ice Cream Show and then in Italy at … More
Food & Ingredients
Hole-y dough
Ever wondered how to make your pizza better by the way you bake it? Some people believe that deck ovens bake a better pizza while others claim that the secret is all in the dough. Preston Williams says that the secret to a better, faster bake is all in the … More
Chef Santo Bruno
Chef Bruno's Pizza on a Stick
It is always said that the first person to do something is the one who is remembered for it. As restaurant owners, creating new products or ways of presenting them always grabs attention. A great example is the restaurant owner in New York City who created a $50 hamburger. "This … More
Food & Ingredients
In Lehmann's terms
Question: We are presently purchasing an ingredient bag that we add to our flour to make our dough from. We would like to make this ourselves to save some money. What's the best way to do it? Answer: Making an ingredient bag, or "goodie-bag" (as it is better known as) … More
Food & Ingredients
PMQ's pizzeria internationale
I started cooking at the age of nine. Barely able to see over the counter top, I stood happily alongside my mother as she prepared meals for my father and seven brothers. She took great pride in the traditions of her Italian heritage, but also stressed that the most authentic … More