Food & Ingredients

Chef Leo Spizzirri Offers Tips For Take-And-Bake

Take-and-bake is a trend on the rise as more customers want to enjoy the high quality offered by independent pizzerias on their own terms. If you’re thinking of adding take-and-bake at your pizza shop, Chef Leo Spizzirri offers some pointers to keep in mind. Related: Legendary Totonno’s has a new … More

The Pizza Kitchen

Recipe Video: The Triple Impear-Mint Pizza

Monday, September 5, was National Cheese Pizza Day, but isn’t every day a good day to try out a new cheese pizza recipe, especially when you’ve got some of that amazing Galbani cheese in your cooler? Inspired by PMQ’s senior media producer Blake Harris and developed on the spot by … More

Food & Ingredients

Sarpino’s Deep-Dish Pizza Is for Vegans and Meat Eaters Alike

With an eye towards innovation and setting trends, Sarpino’s has introduced a Chicago-style deep-dish pizza, including a vegan option with plant-based cheese, pepperoni and sausage. Sarpino’s Rebecca Kroupa said the big challenge in developing the vegan deep-dish pizza was nailing the “ratio of dough to sauce to cheese.” Related: Learn … More

Food & Ingredients

How Three Chains Make and Market Plant-Based Pizzas

Plant-based proteins are less an of-the-moment trend and more a long-term shift in Americans’ eating habits, including pizza lovers. The owner of Caliente Pizza & Draft House, for example, decided he could attract Pittsburgh’s many vegans by crafting menu items just for them. Related: Get all the latest news on … More