The Pizza Kitchen: The DeGrezia

Need a new recipe fora great New York-style pizza with a blend of sweet and savory flavors? PMQ’s Brian Hernandez turned to his good friend, Tom DeGreziaof Sophia Pizza Shoppe in the Big Apple, for this one-of-a-kind New York-style recipe loaded with taste and texture.

Dave DeSantis, a.k.a., the Food Cost Dude, visited the PMQ office recently to talk about a tool that helps you control your ingredient costs and save up to 12% right away.

Pizza 360 with The Dough Doctor Tom Lehmann

Join Daniel Lee Perea of PMQ as he chats with The Dough Doctor Tom Lehmann about frozen dough and more!

How to Make ‘Nduja Pizza

In this video we try our hand at using ‘Nduja as a pizza topping. It’s essentially a spreadable salami. Thanks MozzaFella (Dan) for the suggestion! ================================================ BECOME PART OF THE FAMILY! ================================================ Please consider supporting Son of a Pizza Man! Get EXCLUSIVE content by supporting me on Patreon! Learn more at ================================================ SIGN UP […]

The Pizza Kitchen: Tarte L’Automne (Autumn Pie)

Renowned Chef Leo Spizzirri provided PMQ’s Brian Hernandez with a sweet and savory recipe perfect for showcasing fall flavors.

The Pizza Kitchen: Cooking with Panino’s White Clam and Shrimp Pie

The PMQ recipe of the month sponsored by Galbani is the white clam and shrimp pie by Panino’s in Chicago. Join us as Lenny Rago, co-owner, shares the secrets of a great bake.

How Domino’s Makes Its Pizza

We visit the Connecticut center of Domino’s to see how the popular pizza chain makes 125,000 pizzas a day. There are 5,500 Domino’s in the US, which rely on their own manufacturing centers for fresh dough. In the Connecticut center alone, over 125,000 dough balls are sent to stores in the northeast each day! FOOD […]

Pizza Without Borders: Innovations in Balsamic

Aged balsamic vinegar is an ancient tradition in Italy. But one Italian company has developed new balsamic innovations. Missy Green has the scoop in this month’s Pizza Without Borders.