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
Chef Santo Bruno
Chef Bruno
In recent articles, I have discussed dough boxes, making your own cheese and even touched on how the Italians are attempting to define what can be called pizza. We’ve read in PMQ about pizzas with meats, pizzas with vegetables, dessert pizza and heard about every conceivable combination you can imagine. … More
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
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 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
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