Food & Ingredients

In Lehmann's terms

Question: We're planning to change the size of our large pizza from 16-inches to 18-inches. How much dough should we use for this size? Answer:  This is a very commonly asked question, which is easily answered through the use of a little basic high school math. The math involved here … More

Business & Marketing

The magic of mushrooms

Egyptians once believed them to be the plant of immortality. Ancient civilizations believed them to possess supernatural powers. Chefs today consider them to be the “fifth taste,” offering a whole different taste sensation. Mushrooms, once only fit for royalty, are now one of the most popular vegetables on the market … More

Chef Santo Bruno

What is pizza?

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

Food & Ingredients

The craft of crust

Question: Why do I hear so much negativity regarding the use of par-baked pizza crusts? Answer: I think much of that negativity comes from the fact that par-baked crusts have been around and in general use for many years. This is the type of crust that puts frozen pizzas in … 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

Food & Ingredients

A breakdown of pizza nutrition

From time to time, I get a question regarding how to make pizza a healthier food. It seems that healthy eating is all the rage these days, and rightfully so. With our aging population and reports of overweight youngsters, we really should take greater care in selecting the foods that … More

Food & Ingredients

How cheesy can you be

In order to make a pizza you must have three basic ingredients; dough, sauce and cheese. The rest is optional. Many pizza makers attempt to improve their pizza by creating a better crust, adding seasonings to the sauce or trying different combinations of toppings. How many have tried to improve … More

Food & Ingredients

Dino's Bar-B-Que chicken pizza recipe

Anyway you slice it, chicken is perfect for menus. You're already equipped for it, all you need is a good chicken product and a pizza oven. Now you are ready to take advantage of America's ever increasing demand for the bird. Poultry products allow you to expand your menu without … More

Food & Ingredients

What's the Deal with DiGiorno's?

It's not delivery, it's DiGiorno's. Almost everyone has heard this famous tag line, even those not in the pizza business…your customers.       "It is one of the most brilliant tag lines I think that has ever been developed," Deanie Elsner, senior brand manager for DiGiorno, said. "It completely capsulates everything … More

Food & Ingredients

Selling More Pizza with Joe Calcagno

Joe Calcagno is a pro. He knows and loves the pizza business. He's also a character. He's fast talking, full of energy and ideas, and so….well… New York. If you listen carefully for a minute you'll get two minutes worth of information. When someone like Joe has learned to make … More