Pizza of the Month

Caputo Americana Grandma Pie

Ingredients (for 12 pizzas): 25kg “00” Americana flour 15.5 L water 500ml EVOO  (extra-virgin olive oil) 125g fresh yeast 625g salt 15x15x1 Grandma Pizza pan 22 oz. dough ball 12-13 oz. mozzarella cheese, shredded 12 oz Ciao crushed tomato   Dough Recipe: Add your water to mixer and dissolve fresh yeast … More

Pizza of the Month

Old World Asiago Chicken Pizza

Ingredients (for 12 pizzas): 12 each 8 oz. dough ball 1 qt. plus 2 c. pizza sauce with basil 1½ c. caramelized onions 6 c. rotisserie chicken, pulled, diced ½” 6 c. Asiago cheese, shredded ¼ c. fresh sage, chiffonade ¼ c. extra-virgin olive oil   Directions: Preheat pizza … More

Food & Ingredients

How to Use Watermelon on Summer Menus

Summer is almost here, bringing with it sunshine, vacations and refreshing watermelon. There are dozens of ways to integrate watermelon into your menu, apart from the typical "watermelon pizza" we've seen all over the internet. Not only is watermelon delicious, it also contains more healthy lycopene (the powerful antioxidant … More

Pizza of the Month

Pizza Grilled Cheese

Ingredients: 4 slices sourdough bread, thick-cut 4 tbsp. pizza or marinara sauce ½ c. vegan mozzarella-provolone blend, shredded ¼ c. vegan Parmesan, shredded 2 tbsp. Vegenaise (vegan spread) Hand-torn basil leaves (optional)   Directions: Preheat a heavy-bottomed, nonstick pan over medium-high heat. Spread ½ tbsp. of Vegenaise across the … More

Food & Ingredients

How Parmigiano-Reggiano D.O.P. Is Made

You may have heard that Parmigiano-Reggiano is the good stuff. But what defines it? Over 300 factories in Parma, Reggio Emilia, Modena and part of Mantova and Bologna make it. And with so many hands in the cheese, how does the quality stay consistent? It's more than just the region that it's from that defines a … More

Pizza of the Month

Recipe of the Month: Pizza Dough Twists

  48 oz. pizza dough 4 oz. sugar 1 large egg 4 oz. 2% milk 4 oz. flour (for dusting) 4 oz. Semolina flour 6 oz. hazelnut spread   Directions: Roll out each pizza dough ball to a 3/16” thickness and 6”-width rectangular shape on a floured cutting board. … More

Food & Ingredients

Chocolate Pizza Dough is Now a Thing

Arthur Bovino has his hand on the pulse of pizza. He runs the Best Pizza NYC site and has compiled numerous Best Pizza lists for The Daily Meal.  Last week, Bovino contacted PMQ with news about a chocolate pizza. Not pizza with chocolate on top, but chocolate inside the dough.  … More

Pizza of the Month

Recipe of the Month: BBQ Pork Pizza

Ingredients: 1 pizza crust 4 oz. sweet and bold barbecue sauce 8 oz. pulled pork 3 oz. cheddar cheese, shredded 3 oz. Monterey Jack cheese, shredded 3 oz. onion, diced ½ oz. fresh cilantro, chopped   Directions: Preheat oven to 400°F. Top pizza crust with barbecue sauce, pulled pork and … More