At a recent Washington D.C. hotel restaurant show, I was preparing food and saw many mouths watering in anticipation except for one person that I noticed staring at me and not eating. I felt a bit uncomfortable seeing this well-dressed man watching me with such curiosity. I asked him if … More
I hope everyone is having a great summer, but we all know that summer months can be a slow time for some pizza operators. It's a time when you want to kick back and sip on a beer in the shade, but rather than drinking the beer, you can also … More
As corporate chef for Marsal & Sons, I attend and work at a lot of trade shows. Not only am I cooking pizzas and showing operators how to make classic New York style pizza and doing a little on-site experimenting, I am fielding many questions. As a result, I get … More
Chef Bruno's Pizza on a Stick
It is always said that the first person to do something is the one who is remembered for it. As restaurant owners, creating new products or ways of presenting them always grabs attention. A great example is the restaurant owner in New York City who created a $50 hamburger. "This … More
In recent articles, I have discussed dough boxes, making your own cheese and even touched on how the Italians are attempting to define what can be called pizza. We’ve read in PMQ about pizzas with meats, pizzas with vegetables, dessert pizza and heard about every conceivable combination you can imagine. … More
What is pizza?
I just returned from Italy, and being in the pizza business I was wandering from one pizza shop to another, always looking for a good pie. After experiencing several different establishments, I came to the conclusion that I prefer American-style pizza. It is my opinion that the U.S. has a … More
What’s with the wood…dough boxes
PMQ has received many emails and calls about the wood dough boxes seen in most of the articles about New York pizzerias. As a result, Tom Boyles asked me to share my knowledge on this subject. Wood boxes were around long before plastic and metal…they were the first type of … More
The Step-by-Step Process of Making Your Own Mozzarella
About 20 pounds of curd will produce approximately 30 pounds of cheese, and you can add herbs for flavor once you know what you're doing.
Recipe: Dino Ciccone’s Olive Pizza
No Italian table would be complete without the glorious olive. No cheese platter, antipasto, salad, pasta, entree or glorious pizza would be complete without it’s presence. I was very happy to do an olive pizza recipe since I usually put olives on the personal pizzas I do for myself. Olives … More
Recipe: Dino Ciccone’s Eggplant Pizza
Eggplant is becoming more popular everyday, by the minute, and you have to try it. Vegetarians know what I am talking about.
Recipe: Dino’s Bar-B-Que Chicken Pizza
Chicken is the perfect addition to a pizzeria's menu, says Dino Ciccone of World Famous Eastown Pizza in London, Ontario, Canada.