Looking for a gluten-free pizza solution for your home or restaurant? World Champion pizzaiolo Michele D'Amelio and Brian Hernandez demonstrate Caputo's Fiore Glut, and how to use it from start to finished product. … More
Archives
California Dreamin’: How Golden State pizza chefs used fresh, local and seasonal ingredients to develop a pizza style that has spread across the country
Think California, and certain stereotypes spring to mind: year-round sunshine, laid-back surfer dudes, health-conscious hippies, and a progressive approach to just about everything—including pizza. No surprise, then, that the state's focus on local, seasonal ingredients, quirky topping combos and artisan craftsmanship, once ahead of its time, has … More
Archives
Shake it up! Raise a glass to warm weather with these delicious and refreshing summer cocktail recipes
Summertime is the season for signature cocktails—the more colorful and fruity, the better. Adding fresh fruits is the modern-day mixologist’s secret to success, notes bartender Joe Bittick of McEwen’s, a fine-dining restaurant in PMQ’s home town of Oxford, Mississippi. “We’re going to use a lot of strawberries, … More
Archives
The Pizza Kitchen – Caputo Pizzeria Flour
Chef Michele D'Amelio joins PMQ's Brian Hernandez as they demonstrate Caputo's Pizzeria "00" flour. Sponsored Content … More
Archives
Chef’s Corner: The Stella by Chris Decker
Las Vegas: Bright lights, gushing fountains, noisy slots, thousands of hungry tourists. So what do you do when you’ve left all your money at the tables and you need a delicious meal? If you know what’s good for you, you head to Metro Pizza. With six locations in the … More
Archives
Chef’s Corner: Will Grant, Award Wining Vegetarian Gorgonzola Pizza
Seattle is best known for its rainy days, the Space Needle, and being the birthplace of grunge music and Starbucks. But it also has some great pizza, thanks to pizzeria operators like Will Grant of That’s A Some Pizza (pronounced as you’d expect, with a little Italian … More
Archives
Lenny Rago Hog Heaven Pizza
This pork masterpiece took 1st prize at the 2018 Mid America Restaurant Expo. Creator Lenny Rago shows us the recipe at his home town store, Panino's Pizzeria in Evanstan, IL. … More
Archives
Go for the Dough – St. Louis Style Pizza Dough
An easy to follow recipe for producing a 50lb. batch of St. Louis style pizza dough. … More
Archives
The Pizza Kitchen – How to Make St. Louis Style Pizza
PMQ's Brian Hernandez demonstrates how to create the dough, sauce, and provel cheese blend so that you can make a St. Louis style pizza in your home or business. … More
Archives
The Pizza Kitchen – Pizza Bianca con Patate e Rosmarino
PMQ's Brian Hernandez demonstrates a recipe provided by Iron Chef America judge Mario Rizzotti. The Pizza Bianca con Patate e Rosmarino is a simple two-topping pie that proves sometimes less is more. To read Brian's in-depth Chef's Corner interview with Mario, visit www.pmq.com/mariotalks … More
Pizza of the Month
Recipe of the Month: Roasted Cauliflower and Prosciutto Pizza
Ingredients: 16 oz. pizza dough ball 4 c. fresh cauliflower florets 1 tsp. garlic, minced 2 tbsp. extra-virgin olive oil, divided ½ tsp. salt ½ tsp. crushed red pepper flakes 6 oz. low-moisture whole-milk mozzarella, diced 3 oz. prosciutto, shaved ¼ c. Parmesan cheese, shredded 1 tbsp. … More
Food & Ingredients
The Chef’s Corner: Scott Wiener and the Mo-Heato
I have had the privilege of meeting many great people in the pizza industry, but, oddly enough, one of the first ones I met never really worked in the industry. I first saw the unassuming but legendary Scott Wiener in action in 2012 at the Slice of the Northeast … More