Entree Archives - PMQ Pizza Magazine

Outdoor Dining to Become Permanent in New York City

Dry Pasta Dough: 2 c. Fancy Durum or “00” flour ½ c. Semolina flour 1 … More

Go for the Dough: A Recipe for Homemade Pasta Chef Massimo Mannino of Nino’s Cucina Italiana … More

The Motor City Hawaiian Recipe from the book “Perfect Pan Pizza” by Peter Reinhart For the … More

Exotic Mushroom and Shrimp Pizza w/ Red Pepper Sauce Yield: One 12-inch pizza 1/4 cup … More

Jalapeno, Roasted Corn and Pancetta Pizza 7oz. neapolitan dough ball 1/2 tsp. minced garlic 2.5 to … More

Stuffing dough: 2 lbs flour 25 oz. water (70°) 2.25g Instant Dry Yeast 5/8 … More

The Salty Sweet Meat 14" Pizza Crust 3-4 oz. Red sauce 7 oz. Mozzarella Pepperoni Sweet … More

Chicken breast (feathered and cut in half), fried in olive oil and a dash … More

1 Dough Ball to be stretched to 12-14" 1 Tbsp. of Olive Oil 2 Tsp. of … More

18 oz. db Olive oil Grated Parmesan 3 oz. Red Sauce 1.5 packages of … More

The Roni Rita Pizza Kitchen Test Chef Brian Hernandez shows off his simple, yet flavorful mix … More

LADY MARMALADE Made by Lee Hunzinger from Cane Rosso and Zoli's NY PIzza Tavern, Dallas TX. … More