I have had the privilege of meeting many great people in the pizza industry, but, oddly enough, one of the first ones I met never really worked in the industry. I first saw the unassuming but legendary Scott Wiener in action in 2012 at the Slice of the Northeast … More
Pizza of the Month
Recipe of the Month: Get the gluten out with DeIorio's Fresh Prosciutto Gluten-Free Pizza
Ingredients: 14” gluten-free shell 1½ tsp. olive oil 1½ tsp. crushed garlic 5½ oz. mozzarella cheese, shredded 1½ oz. fresh baby spinach 3 oz. ricotta cheese 7 black olives, broken 4 slices prosciutto 6-8 roasted sweet peppers Directions: Brush the gluten-free shell with olive oil and crushed garlic. … More
Pizza of the Month
Recipe: Pizza Dough Twists from Nutella
Ingredients: 48 oz. frozen pizza dough, divided into dough balls 4 oz. sugar 1 large egg 4 oz. 2% milk 4 oz. flour (for dusting) 4 oz. semolina flour 6 oz. hazelnut spread Directions: Thaw the frozen pizza dough balls overnight in the refrigerator. On a floured cutting board, … More
Chef Santo Bruno
Chef Bruno’s recipe for Peasant Pasta Soup
Hello, dear readers! By now many of you have probably heard that I decided to do freelance work in the restaurant business. But don’t worry, I’m still going to share recipes with my readers in every issue of PMQ! I’ll also be spending some time in Europe and will … More
Pizza of the Month
Recipe: The Chicken Bacon Ranch Pizza from DeIorio’s
Ingredients: 20 oz.-24 oz. pizza dough ball 2 garlic cloves, crushed or pressed 1 tbsp. olive oil 10 oz. mozzarella cheese, shredded 2 oz. applewood smoked bacon 4 oz. shredded chicken—rotisserie, tenders or wings 2 oz. ranch dressing 2 oz. Buffalo sauce for drizzling or dipping (optional) Directions: Preheat oven … More
Pizza of the Month
Recipe of the Month: Pizza Bianca
Ingredients: 8-oz. dough ball 2 c. ricotta cheese 2 c. mozzarella cheese, shredded 1 yellow zucchini, sliced 6 asparagus spears, woody ends removed Extra-virgin olive oil (for drizzling) 1 small bunch lemon thyme, roughly torn Directions: Preheat the oven to 450°F. On a lightly floured surface, roll out … More
Chef Santo Bruno
Recipe: Peach Gorgonzola Chicken Pizza
Hello, my readers! I’ve taken a break from my usual routine and gotten back to making real pizza and standing in front of the pizza counter for one of my clients. This pizza is a sweet and savory combo that’s not only delicious, but also unique and a healthier … More
Food & Ingredients
The Right Angle: How to Portion Out the Perfect Amount of Pizza Sauce Every Time
By Dan Risner Like the temperature of porridge in the Three Bears’ house, the amount of sauce on your pizza needs to be “just right.” To some extent, of course, this Goldilocks portion is a matter of personal taste, so different pizza makers have varying definitions of “just right.” … More
Chef Santo Bruno
Recipe: Chicken Marsala
Hello, my readers! Today I’m going to teach you how to prepare a simple but classic dish, Chicken Marsala. It’s quite delicious, and you can make it in no time at all. Marsala wine is one of the key ingredients; it’s a rich Sicilian wine that’s fortified with brandy … More
Pizza of the Month
Recipe of the Month: Premium Mozzarella Arancini
Ingredients: 2 c. roasted red peppers 1/4 c. heavy cream 1/2 tsp. smoked paprika 1 garlic clove 1 tsp. crushed red pepper flakes 2 c. panko breadcrumbs, divided 4 c. risotto, cooked and cooled 1/4 c. Parmesan cheese, finely grated 2 tbsp. dried basil 2 ea. eggs, beaten 12 … More
Pizza of the Month
Recipe of the Month: Warm Goat Cheese and Fig Spread with Tomato
Ingredients: 4 oz. goat cheese 2 oz. fig jam 2 oz. pizza sauce ½ tsp. fresh lemon juice ½ tsp. extra-virgin olive oil 3 oz. Italian bread loaf (sliced into 8 bias-cut slices) 2 oz. unsalted butter, melted ⅛ tsp. crushed black pepper ⅛ tsp. coarse sea salt Directions: … More
Chef Santo Bruno
Spaghetti With Vodka and Caviar
Hello, my readers! Today I’m going to introduce you to a new pasta dish made with caviar. Many restaurants don’t feature dishes like this on their menus because they don’t believe it’s cost-effective. Yes, caviar is expensive, but there are many types of caviar to choose from. Shop around, … More