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Marketing & Operations

Feed the yeast: Tom "The Dough Doctor" Lehmann and other experts offer tips for getting optimal performance from your yeast.
You can use a press to form your dough skins for a cracker-crust or crispy-crust pie, but it takes a little extra effort. Here's how to do it. 
Tools of the trade: We take a look at the must-have equipment for any successful pizza maker.


This Thanksgiving stuffing-dough pizza has all the holiday flavors!
Cast-Iron Meat Lovers Pizza: For customers who are mad about meat  

Pizza News

As wildfires rage and Californians flee, one Malibu pizzaiolo has stayed behind to serve free food to firefighters and law enforcement.
Jim Mirabelli of takes us on a quest to find the best Old Forge-style pizzas in northeastern Pennsylvania.
AVPN-certified pizzerias in the UK fret about Brexit: How will they source ingredients from Italy without a trade deal?


Nov. 11-13, 2018: PLMA Private Label Trade Show, Chicago
Nov. 12-14, 2018: Restaurant Finance & Development Conference, Las Vegas 
Nov. 13-15, 2018: The European Pizza & Pasta Show, London, England
Nov. 13-19, 2018: FHC China, Shanghai 
Jan. 13-14, 2019: Mid-America Restaurant Expo, Columbus (Media Sponsor: PMQ)
Feb. 7-9, 2019: The NAFEM Show, Orlando

Check back each week for updates!

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