Ingredients: 5 oz. dough flat 3 oz. chicken 1 oz. bacon, prepared and sliced in 1” pieces 1 to 2 tbsp. Ranch dressing* Fresh baby spinach 1 1/2 oz. mozzarella cheese, grated Olive oil Salt Granulated garlic Directions: Layer ingredients over half of the dough flat, leaving about an inch … More
Chef Santo Bruno
Broiled Shrimp and Herbs
Happy September, dear readers! I hope everyone has been having a great summer—it’s been a hot one! As we all know, the pizza business slows down in the hot months, unless you have a beach-town location. But with summer gradually easing into fall, it’s time to venture outside again … More
Dough Information Center
Unlocking the Mysteries of Flour With The Dough Doctor
Flour is a key ingredient in pizza making, but it’s probably also the least understood—and definitely the most underappreciated. Flour is fundamental to our pizza recipes, yet it’s mysterious and constantly changing. As a food scientist who specializes in dough, I find it endlessly fascinating, but to a lot … More
Archives
The Pizza Kitchen – Tom Sawyer Gluten Free Flour
Brian Hernandez demonstrates a basic pizza with easy-to-use Tom Sawyer gluten-free flour mix. … More
Chef Santo Bruno
The Lemon Granita
Welcome to the dog days of summer! It’s hot out there, folks, but I’ve got just the thing to cool you—and your guests—down in August. A granita is a cross between a frozen drink and an Italian flavored ice. Although you can find different versions of the granita all … More
Archives
Pizza Balls with Nutella
Test Chef Brian Hernandez gets a chocolaty surprise in the Pizza Kitchen from our friends at Nutella. 12 oz. dough ball rolled into 1 oz. balls 3 Tbsp. of Nutella Hazelnut Spread 4 oz. of assorted fresh berries 1 oz. powdered sugar Cut your dough ball into a criss … More
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Lloyd Pans: Cheese Stuffed Crust Pizza and Pesto Kalamata Flatbread
Brian Hernandez tests some products from Lloyd Pans on a couple of simple recipes you can do at home or your restaurant. Cheese Stuffed Crust Pizza: 18 oz. db Olive oil Grated Parmesan 3 oz. Red Sauce 1.5 packages of Crave Farmstead Farmer's Rope 7.5 oz. Mozzarella Cheese … More
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Chicken Pesto Club Panini
PMQ Test Chef Brian Hernandez demonstrates a crispy sandwich featuring everyone's favorite sauce, pesto, in a recipe provided by Grande Cheese. Chicken breast (feathered and cut in half), fried in olive oil and a dash of salt One ciabatta bun 2 Tbsp. of mayo 2 Tbsp. of pesto … More
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PMQ's Kitchen – Muffaletta Pizza
Chef Brian Hernandez explores a classic southern delicacy on this flavor-filled pizza. Follow along and take a trip back down to the bayou! 1 T. Garlic, minced 1/4 c. Green olives, minced 1/4 c. Black olives, minced 2 T. Pepperoncini, minced 2 T. Roasted red peppers, minced … More
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PMQ's Kitchen – Lee Hunzinger's Nutella Rolls
Chef Lee Hunzinger of Cane Rosso shares his exquisite Nutella Roll recipe with Pizza TV's Brian Hernandez. … More
Archives
Pear Sorbet
Chill out with this easy-to-make, sugary-sweet fruit-based treat from the PMQ Test Kitchen. Add it to your dessert menu as a seasonal special or make it a permanent option. We think you're gonna like it! Makes 1 qt. Ingredients: 1.5 c. sugar 3 c. water 2 c. canned pears … More