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

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

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

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

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

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

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

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

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