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IN EVERY ISSUE
6 Online at PMQ.com
12 From the Editor
14 From the Inbox
26 The Art of Marketing
84 Product Spotlight
85 The Pizza Exchange
16 In Lehmann’s Terms: Preventing Moisture Loss Is Key to a
Softer Par-Bake Crust
Tom “;e Dough Doctor” Lehmann explains why anti-staling additives
probably won’t solve your problem of overly firm crusts.
18 New York’s Finest: Peach Gorgonzola Chicken Pizza
;is sweet and savory combo is delicious, unique and a healthier choice
for your guests.
20 Think Tank: How to Increase Your Lunch Sales
Direct mail with lunch-special coupons and email blasts to local
businesses are two recommended strategies for solving this age-old
28 What’s Your Story? Mama Giuseppa’s
Albert Hecker shares his family’s journey from operating a pizzeria to
launching a pasta sauce company.
32 Recipe of the Month: Pizza Bianca
Ricotta and mozzarella cheeses paired with zucchini and asparagus make
this a perfect signature pizza, especially for vegetarians.
74 Pizza Without Borders: Hold the S: Domino Pizza Is Not
to Be Confused With That Other Company
;is pizza chain in Israel has little in common with a certain corporate
giant—except for its name. Also, is moringa the world’s next superfood?
98 Pizza Hall of Fame: Cottage Inn
Ann Arbor’s first pizzeria started franchising in the 1980s, but it has experienced its biggest growth in the past few years, including adding its first
location in China.
80 SmartMarket: Turning New Movers
Into Loyal Customers
Every family that moves into your community is an opportunity to
expand your base of loyal customers, with help from Our Town America.
82 Idea Zone: The Pizza Pie Tower: A New Eye-Catching
Display for Slices
;e Pizza Pie Tower saves space on your counter and creates a modern-looking presentation your customers won’t soon forget.