Ingredients: 16 oz. pizza dough ball 4 c. fresh cauliflower florets 1 tsp. garlic, minced 2 tbsp. extra-virgin olive oil, divided ½ tsp. salt ½ tsp. crushed red pepper flakes 6 oz. low-moisture whole-milk mozzarella, diced 3 oz. prosciutto, shaved ¼ c. Parmesan cheese, shredded 1 tbsp. … More
Food & Ingredients
Supersize Me: The Moneymaking Power of the D.C. Jumbo Slice
It’s big, it’s greasy, and it’s made for social media. Once guests try a jumbo slice, they'll pull out their smartphones and start snapping pictures.
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The Pizza Kitchen – The Mo-Heato
Scott Weiner, the pizza guru of Scott's Pizza Tours in NYC, and subject of an eponymous feature length documentary, shares his own unique pizza recipe with PMQ's Brian Hernandez. Learn how to blend this unlikely combination of flavors into a pizza with exciting taste and texture! … More
Archives
The Pizza Kitchen – DC Jumbo Slice
Brian Hernandez shares this clever workaround for making a 32" DC jumbo slice style pizza in an oven too small for it. … More
Food & Ingredients
India-Based Chef Shares Insights and Pizza Recipe
On India’s east coast, Chef Mrinmoy Pal brings an Indian sensibility to Italian fare.
Food & Ingredients
Seasonal Ingredients: How to Harvest a Year-Round Bumper Crop of Profits
As The Byrds sang in the ’60s, to everything there is a season, and the adage rings true in both life and nature. Who doesn’t relish that first crop of summer-ripe tomatoes, take comfort in stick-to-your-ribs sweet potatoes when temperatures drop, or celebrate the advent of spring with snappy … More
Chef’s Corner
Pizza Recipe: The Bisonette from Mick Mahan
Rockin' chef Mick Mahan, known for his work with the legendary Pat Benetar, shares with us one of his favorite pizza recipes.
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The Pizza Kitchen – The Bissonette
PMQ Pizza Magazine's chef Brian Hernandez demonstrates a delicious Detroit style pizza recipe provided by Mick Mahan of Parma Pizzeria Napoletana in Thousand Oaks, California. You can see Brian's in-depth interview with Mahan, who also plays bass for Pat Benatar, at The Chef's Corner: https://www.pmq.com/micktalks … More
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Go For The Dough: How to Make Detroit-Style Pizza Dough
Detroit-style pizza may be square, but it’s hotter than ever, as evidenced by Pizza Hut’s recent foray into the Motor City movement. “Detroit-style pizza is more than a trend—it’s a tradition,” says Burton Heiss, CEO of Buddy’s Pizza in Farmington Hills, Michigan, where the pizza style originated. “Michigan families … More
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The Pizza Kitchen – Thanksgiving Feast Pie
Were you looking for a perfect pizza recipe to share with your loved ones this Thanksgiving? Well whether you were or not, just in time for Thanksgiving, PMQ's Pizza Kitchen shares a delicious pie incorporating all your favorite Thanksgiving dinner flavors. Serve it to your family – or use all … More
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Go For The Dough – Al Taglio Style Dough
This video will teach you how to mix and proof a batch of al taglio style pizza dough. … 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