Tom "The Dough Doctor" Lehmann explains how to correctly mix your dough so that it's smooth and silky. For more visit pmq.com/dough … More
Archives
Dough Tips with Jeff Zeak: Uses of Dough
Discover a variety of uses for your pizza dough from PMQ's resident dough expert Jeff Zeak from the American Institute of Baking. … More
Archives
Dough Tips with Jeff Zeak: Chilling Dough
Learn the proper way to refrigerate your dough from PMQ's resident dough expert Jeff Zeak from the American Institute of Baking. … More
Archives
Dough Doc Tip – Heartburn free Pizza
Tom "The Dough Doctor" Lehmann explains how substituting fresh herbs for dried herbs can eliminate heartburn and gain you new customers. … More
Chef Santo Bruno
Zucchini and tomatoes
Zucchini is a vegetable that goes with everything. I love that it can be used in soup, salad, pasta and more. You can roast pieces of zucchini or bread them to fry. I also like zucchini with marinara sauce (just add to your sauce and cook for 10 minutes before the sauce is … More
Chef Santo Bruno
Brooklyn bagels
You may wonder why I decided to write about bagels this month. Well, here in New York, pizza shops are rapidly tapping into the breakfast market. Street vendors are starting to sell pizza at night, so why shouldn’t you offer breakfast? In these changing times, pizza sales sometimes need a boost. Especially for … More
Archives
Tips From The Cheese Dude: Lesson 5
In this fifth and final installment of Tips From The Cheese Dude, Mark Todd (aka "The Cheese Dude") answers the question, "What's the most cost effective way to sample a variety of cheeses?" … More
Archives
Tips from The Cheese Dude: Lesson 4
In this fourth installment of Tips From The Cheese Dude, Mark Todd (aka "The Cheese Dude") answers the question, "What's the big deal with blending cheeses?" … More
Archives
Tips From The Cheese Dude: Lesson 3
In this third installment of Tips From The Cheese Dude, Mark Todd (aka "The Cheese Dude") answers the question, "What's in a (brand) name?" … More
Archives
Tips From The Cheese Dude: Lesson 2
In this second installment of Tips From The Cheese Dude, Mark Todd (aka The Cheese Dude) answers the question, "How does cheese type relate to cooking characteristics?" … More
Archives
Tips From The Cheese Dude: Lesson 1
In this first installment of Tips From The Cheese Dude, Mark Todd (aka The Cheese Dude) answers the question, "Part-skim, whole tips from the cheese dude, markmilk or both?" … More
Chef Santo Bruno
Ricotta spinach cannelloni
Cannelloni incorporates oversized rigatoni pasta that Sicilians enjoy because you can stuff them with many different ingredients. One of my favorite cannelloni recipes is one using eggplant, ricotta cheese and ground veal. The one here is stuffed with spinach and ricotta, and you can use your imagination to come up with additional … More