When you’re looking to uncover the culinary secrets of master pizza makers, it helps to employ a vast network of spies in strategic, far-flung locations. Here at PMQ, we don’t have that kind of budget, so we tried a different tactic—we just reached out to our favorite pizzaioli and … More
Chef Santo Bruno
Fried Mozzarella
When I was a kid, my mom used to give me fried mozzarella as a snack. My own children consider it one of their favorite dishes to this day, and so do I. It’s stretchy, melty and loaded with salty, cheesy goodness. More and more pizza shops are selling … More
Pizzerias
Dallas-Based Chef Lee Hunzinger Reimagines the Possibilities of Pizza
Ask movie buff Lee Hunzinger for his favorite film quote, and he’s quick with an answer, recalling a scene from Young Frankenstein in which a blind hermit tries to teach the monster how to smoke a cigar. “Fire is good, yes,” the hermit says, just before setting the slow-witted … More
Archives
PMQ's Kitchen – Artichoke Potato Mushroom Pizza
The Artichoke Potato Mushroom Pie will trick any meat eater into loving a vegetarian pie. With its marinated artichokes, mushrooms marinated in vegetarian Worcestershire sauce and Greek olives, this pie has a savory flavor that will satisfy any carnivore's palate. … More
Pizzerias
Adam Paccione Steers Red Tractor to Success in the Heart of the West
Folks in Montana have lived off the land for centuries. Crow and Blackfeet warriors once roamed these frozen plains, hunting buffalo and fishing the teeming rivers. Later came the pioneers, who tilled the hardscrabble soil to grow potatoes and beans, and the ranchers, with their vast herds of cattle … More
Chef Santo Bruno
Broiled Salmon With Fennel
Hello, my readers! For this month’s recipe, I’m bringing you a classic seafood dish from Italy. You can’t go wrong with the combination of salmon and fennel—talk about an entrée that customers will swim upstream for! And it’s good for you, too, so you can market it to all … More
Food & Ingredients
Try these 7 can’t-miss ways to spice up your pizza recipes
For most pizzerias, herbs and spices such as oregano, basil and thyme have always had a prominent place on the menu. But as the restaurant industry incorporates a growing list of spices in response to increased consumer demand, pizzerias are getting in on the game, too. Understanding how to … More
Chef Santo Bruno
Ham and Peas Rigatoni
Hello, my readers! This month’s dish is very simple and can be made in your kitchen quickly. It’s a pasta dish featuring ham, peas, onions and mushrooms. I first started making this dish for my family years ago, and it became one of their favorites. So I then decided … More
Dough Information Center
Mix Masters: Smart Operators Are Choosy About Dough Mixers
The dough mixer is one of the essential tools of the pizza industry. A good one provides a consistently even mix of ingredients without overworking the dough. Many commercial models come with innovative features and attachments for increased versatility. But smart pizzeria operators know they have to be choosy … More
Archives
PMQ's Kitchen – Southwestern Bestern
Chef Brian Hernandez shares a unique recipe that combines great southwestern flavors with your favorite food! SOUTHWESTERN BESTERN 18 oz. dough ball 4 oz. key lime cilantro sauce 2.5 oz. sweet corn 4 oz. black beans 2.5 oz. diced white onions 8 oz. mozzarella/cheddar blend 4 oz. diced or shredded … More
Chef Santo Bruno
Penne Tuna and Mozzarella
As most of you know, I am frequently on the road. Although I eat out a lot, I also don’t miss a chance to prepare my own dishes when the opportunity presents itself. That’s how this dish came to be. I checked into a hotel one evening and found … More
Food & Ingredients
Raise the wow factor with unique and unforgettable cheese blends
When creating multicheese pizzas, go with the unexpected and you’ll never be rejected.