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IN EVERY ISSUE
6 Online at PMQ.com
12 From the Editor
16 From the Inbox
78 Product Spotlight
83 Advertiser Index
84 The Pizza Exchange
18 In Lehmann’s Terms: Converting Bakers Percent
to Weight Measures
;e Dough Doctor shows how you can use the bakers percent to easily
manipulate your dough batch size and spot problems in your formula.
20 New York’s Finest: Stuffed Mussels
If you’re looking to create an authentic Italian experience for your guests,
you can’t go wrong with this seafood appetizer from Chef Santo Bruno.
22 Accounting for Your Money: How to Better Manage Your
Payroll in 2017
In anticipation of new policies coming down from Washington, D.C.,
accountant Mike Rasmussen explains how you can get your payroll
system in tip-top shape for the new year.
24 The Think Tank: How to Hire a Pizza Maker
According to our expert operators, experience may not be the most
important qualification to look for when hiring a new pizza maker.
30 The Art of Marketing: Gearing Up for Super Bowl 2017
Get game day-ready with these promotional tips from our own Liz Barrett. Plus, Liz shares three moneymaking ideas for Valentine’s Day.
74 Pizza Without Borders: The Father of Pizza Art
Meets the Governor
Italian pizzaiolo Marco Fumai leveraged his pizza portrait skills to meet his
childhood idol, actor and former California Governor Arnold Schwarzenegger,
in Venice. Also, are electric bikes the future of pizza delivery?
98 Pizza Hall of Fame: Joe & Pat’s Pizzeria & Restaurant
;is Staten Island pizza shop put the entire family to work—Mom, Dad and
all nine brothers and sisters—after it opened in 1958. Nearly 60 years later, it’s
still earning accolades as one of New York’s best.
76 SmartMarket: Italforni USA: The Best Finish
You Could Imagine
Italforni’s TS Series Stone Conveyor ovens achieve the results of authentic
Italian stone-deck ovens with the convenience of conveyor technology.