DID YOU KNOW LESAFFRE IS MORE THAN YEAST?

Do you know about our ability to extend the shelf life of pita from 10 to 21 days? Or that, every day, our expert technical team solves bakery formulation challenges at our Baking Centers around the country? Did you know that Lesaffre has eliminated the need for susceptor boards from microwaveable pizzas and flatbreads? That Lesaffre’s ingredients make tortillas more rollable and enjoyable, all with a clean label?

You may not know Lesaffre for the baking challenges we’ve helped customers overcome — but you’ve likely enjoyed the result in the form of a bread, soft pretzel, snack cake, pizza, donut, or other baked delight.

You may know Lesaffre for our world-class baking yeast and 167-year heritage, but you may not be familiar with our elite technical team and the other innovative ingredients we’ve developed.

Get to know Lesaffre. You may know us for yeast. Now know us for so much more.

I BELIEVE PIZZA IS AN ART. I BELIEVE IN USING NOTHING BUT THE BEST INGREDIENTS.

IF YOU WANT AN AVERAGE, RUN-OF-THE-MILL PIZZA grandecheese.com 1-800-8-GRANDE

I BELIEVE YOU KNOW WHERE YOU CAN GO.

What’s your declaration of independence?

Grande is championing operators who have an independent spirit and shared passion for excellence. By providing the finest all natural, authentic Italian cheeses, along with an unwavering commitment to quality, we’ll continue to advocate for independents and their love of the craft.

Are Higher Prices Coming for Tomato-Based Sauces?

As California’s tomato growers face a record drought and higher farming costs, it could have a ripple effect in the pizza industry.

PMQ.com/tomato-sauce-prices

How to Calculate Bakers Percent in Dough Making

Using bakers percent allows you to quickly pinpoint any discrepancies in your dough formulation with a simple mathematical equation.

PMQ.com/what-exactly-is-bakers-percent

Crust-Busters: Papa Johns Goes No-Dough With Papa Bowls

The chain says its new Papa Bowls, available in three varieties, offer “everything you love about Papa Johns’ pizza without the crust.”

PMQ.com/papa-bowls

Will the Inflation Reduction Act Help or Hurt Restaurants?

The National Restaurant Association says the law could push up supplier costs thanks to the new Corporate Alternative Minimum Tax.

PMQ.com/inflation-reduction-actrestaurants

Blake Harris, blake@pmq.com ext. 136

TEST CHEF/USPT COORDINATOR

Brian Hernandez, brian@pmq.com ext. 129

REPORTER

Chris Green, chris@pmq.com

FOOD PHOTOGRAPHER

David Fischer, david@pmq.com

Domino’s

Closes All of Its Stores in Italy

The world’s No. 1 pizza chain lost its big advantage when the pandemic hit and Italian restaurateurs decided to give delivery a try.

PMQ.com/dominos-in-italy

CHIEF FINANCIAL OFFICER

Shawn Truss, shawn@pmq.com

ADVERTISING

SALES DIRECTOR

Linda Green, linda.pmq@gmail.com ext. 121

SENIOR ACCOUNT EXECUTIVE

Tom Boyles, tom@pmq.com ext. 122

SENIOR ACCOUNT EXECUTIVE

Jerry Moschella, jerry@pmq.com ext. 137

SALES ASSISTANT

Brandy Pinion, brandy@pmq.com ext. 127

INTERNATIONAL PIZZA MARKET

Italy: Enrico Fama Fama.Enrico@gmail.com

Russia: Vladimir Davydov Vladimir@pmq.com

China: Yvonne Liu Yvonne@pmq.com

Why This Dallas Pizzeria Adds a Service Fee to Every Order

According to Michael Lindsey, co-owner of Old Hag’s Pizza and Pasta, an 18% fee lets him offer employees a competitive wage and benefits.

PMQ.com/old-hags

PMQ PIZZA MAGAZINE 605 Edison St. • Oxford, MS 38655 662.234.5481 • 662.234.0665 Fax

PMQ Pizza Magazine (ISSN #1937-5263) is published 10 times per year.

Cost of U.S. subscription is $25 per year. International $35. Periodical postage pricing paid at Oxford, MS. Additional mailing offices at Bolingbrook, IL. Postmaster: Send address changes to: PMQ Pizza Magazine, PO Box 9, Cedar Rapids, IA 52406-9953.

Opinions expressed by the editors and contributing writers are strictly their own, and are not necessarily those of the advertisers. All rights reserved. No portion of PMQ may be reproduced in whole or part without written consent.