September 2019 Archives - PMQ Pizza Magazine

Food & Ingredients

Are Your ‘Authentic’ Italian Ingredients Really Made in Italy?

Ingredients made in Italy have become big business in the U.S., but fraud abounds, and “authentic … More

Pizzerias

In his new book, Perfect Pan Pizza, master baker, pizzaiolo, educator and author Peter Reinhart says … More

PIZZA QUATTRO STAGIONI WITH NUTELLA® Yields: 8 servings / Portion: 1 slice 1-12-inch pre-baked crust 3 … More

Chef’s Corner

Peter Reinhart talks about his origins in the baking business, pizza recipes and pan pizzas. Learn … More

Technology

Linda’s Picks-Linda Green, Co-Publisher Earth Stone Ovens Earth Stone’s beautifully designed ovens caught our attention. Jean-Paul … More

Technology

As with all appliances, restaurant refrigeration technology is quickly moving fridges and freezers into the Jetsons … More

Recipe of the Month

Ingredients: 12” prebaked pizza crust 3 oz. fiore di latte cream (see below) 3 oz. Nutella … More

Marketing

When Greg Getzinger first owned his pizza business, he also took on his first school lunch … More

Partner Spotlights

EyeSucceed EyeSucceed combines Google smartglass technology with innovative software to transform how work is done in … More

Pizza News

The night before Julio Cuevas opened his pizzeria, Omertá, in the swanky downtown district of Bella … More

Technology

From loyalty programs to email marketing, the beauty of digital marketing technology is that it’s almost … More

It’s not easy to picture Peter Reinhart, this month’s cover subject and author of the new … More