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IN EVERY ISSUE
6 Online at PMQ.com
12 From the Editor
16 From the Inbox
77 Product Spotlight
84 The Pizza Exchange
18 In Lehmann’s Terms: Why Undermixing Dough Isn’t as
Bad as It Sounds
;ere’s a surefire way to know when you’ve achieved the best mix for scaling and balling your dough, says Tom “;e Dough Doctor” Lehmann.
20 New York’s Finest: Onion and Bacon Linguine
Pasta dishes don’t get much simpler to make—or tastier to eat—than this
recipe from Chef Bruno.
22 Accounting For Your Money: Is It Time to Slow Down
and Ask for Help?
When the owner bears the entire pizza operation on his or her shoulders,
it can take a toll on their health and hurt the business, too.
24 Think Tank: Managing a Google Ad Words Campaign
Steve Hitchcock, a.k.a. bodegahwy, one of our most knowledgeable ;ink
Tankers, explains what he has learned from his successful foray into
30 Recipe of the Month: Strawberry & Banana Ciabatta
Nutella lets you reimagine the dessert menu possibilities with this sand-wich-style item with fresh fruits and served on toasted ciabatta bread.
74 Pizza Without Borders: Tips for the World Pizza
Championship (Keep the Heat Off the Meat!)
As the U.S. Pizza Team jets o; to compete in the World Pizza Championship in
Parma, chefs and journalists shed some light on Italian food norms and possible
faux pas. By Missy Green
98 Pizza Hall of Fame: Mama Leone’s Italian Restaurant
When Frank Mazella first laid eyes on his future wife Yolanda, it was love at
first sight. Together, they built a business that would ignite more romances and
forge strong family bonds at this mom-and-pop gem in northern Michigan.
76 Idea Zone: Too Busy for Social Media? Let DEM
Strengthen Your Brand
Leveraged correctly, social media can have just as much impact—for a fraction of the cost—as commercial advertising, says DEM Marketing founder