Across the Globe

MPM Food Equipment Group, Inc.

3 days ago

Happy National Pizza Month!

Week 4: Chicago Deep Dish & Thin Crust

For the final week of National Pizza Month, we’re heading home to Chicago, and this one is close to our hearts. PizzaMaster USA is headquartered right here in Chicagoland, so we’re proud to celebrate not one but two legendary Chicago styles.

Chicago deep dish is credited to Pizzeria Uno, which opened in 1943 and set out to make pizza a hearty, knife-and-fork meal. Baked in a seasoned steel pan, it features a tall, golden, buttery crust built high around the edges. Then comes the famous Chicago twist: the layers go in upside down. Mozzarella goes on the bottom, toppings in the middle, and a chunky tomato sauce on top to protect everything during a long, slow bake.

But ask a Chicagoan what they eat most often, and you might be surprised: it’s thin crust. Chicago’s tavern-style pizza grew up in neighborhood taverns and bars after World War II, where owners served it to keep customers around. It’s cracker-crisp, topped edge to edge, and “party cut” into squares, perfect for sharing (and for fighting over the corner pieces).

The toppings Chicagoans love most: Italian sausage (often a full layer of it on a deep dish), pepperoni, green peppers, onions, mushrooms, and a spicy kick of giardiniera.

Two Chicago legends, one PizzaMaster oven: Deep dish and thin crust couldn’t be more different, and a PizzaMaster oven handles both. Precise temperature control and even stone-hearth heat give you a long, steady bake for a golden deep dish crust, plus the crisp, cracker-thin bottom tavern-style fans demand, pie after pie.

Test it in the birthplace of Chicago pizza: Bring your dough and your recipes to our test kitchen at PizzaMaster USA headquarters in Chicagoland. Bake your deep dish and thin crust in a PizzaMaster oven and see the results for yourself. Not in Chicago? With reps across the nation, we’ll help you find a test kitchen near you. Call 800-976-6762 or email info@pizzamaster.us.

Celebrate by supporting local! Your neighborhood pizzeria is where families gather for Friday night pizza, where the tavern-cut corners go first, and where a deep dish is worth the wait.

This month, skip the chain and grab a pie from an independent pizzeria near you. Find a pizzeria baking with a PizzaMaster oven near you: pizzamasterusa.com/oven_locations/

That’s a wrap on National Pizza Month! Four weeks, four styles, one oven. Thanks for celebrating with us!

#NationalPizzaMonth #ChicagoPizza #DeepDishPizza #ChicagoDeepDish #TavernStyle #ThinCrust #OneOvenOneStyle #PizzaMaster #PizzaMasterUSA #SupportLocal #ShopLocal #EatLocal #Pizzeria #PizzaLovers #DeckOven #RestaurantEquipment #MPMFoodEquipmentGroup ... See MoreSee Less

MPM Food Equipment Group, Inc. is with Lee Hunzinger in Nevada.

6 days ago

BEHIND THE BAKE: Christian Patriarca

Christian Patriarca was 12 years old, rolling dough in a Pennsylvania pizzeria, when he first dreamed of owning his own. He made that dream come true in Florida. Then he made the hardest decision of his life: selling his pizzeria and moving his family to Colorado for his daughter Sofia’s health. He and his wife Stefany started over and opened Slice420 in Colorado Springs. Today they serve New York-style pizza at multiple locations, all guided by one belief: pizza is the platform, change is the mission.

That mission is what makes Christian so special. The Patriarca family gives back every chance they get. They support Cool C.A.T.S. (Children of All Types Succeeding), which champions inclusion for kids with disabilities, and they bring hope and smiles to everyone who walks through their doors. His heart for people is as big as his slices. And his PizzaMaster ovens? He calls them “a Ferrari, baby!”

Christian is also a member of the World Pizza Champions, America’s elite nonprofit team of pizza professionals dedicated to raising the craft through competition, education, and community service.

We’re proud to have him in the PizzaMaster family. A champion of community. A true master of the craft.

Watch his full testimonial on his passion for PizzaMaster ovens.

#ChristianPatriarca #Slice420 #ThePizzaPastor #WorldPizzaChampions #pizzamasterusa

Website: www.slice420.com/
Instagram: @thepizzapastor
World Pizza Champions profile: lnkd.in/g3pbaFZQ ... See MoreSee Less

MPM Food Equipment Group, Inc.

2 weeks ago

Happy National Pizza Month!

Week 3: Neapolitan Style

This week for National Pizza Month we’re heading to where it all began: Naples, Italy!

Neapolitan pizza was born on the streets of Naples in the 1700s and 1800s, where vendors sold simple flatbreads topped with tomatoes, cheese, oil, and herbs to working families. As the story goes, in 1889 a pizzaiolo, Raffaele Esposito created a pie for Queen Margherita of Savoy in the colors of the Italian flag: red tomato, white mozzarella, and green basil. The Margherita has been a legend ever since. In 2017, UNESCO recognized the art of the Neapolitan pizzaiuolo as part of humanity’s cultural heritage. The result is pure simplicity: a soft, airy, hand-stretched dough, a puffy leopard-spotted crust, a tender center, and just a few fresh ingredients. Baked in about 90 seconds at blazing heat, it’s best enjoyed whole, fresh from the oven.The toppings Neapolitan lovers crave most: the classic Margherita with San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of extra virgin olive oil; the Marinara with tomato, garlic, and oregano; plus favorites like prosciutto and arugula, spicy soppressata, and fresh buffalo mozzarella.

Handle the heat with a PizzaMaster oven: Neapolitan pizza demands serious temperature, and PizzaMaster delivers. With the available high-temperature control, PizzaMaster electric deck ovens reach up to 932°F (500°C), the heat it takes for a fast bake, a charred, leopard-spotted crust, and a soft, airy center. Precise, even stone-hearth heat means consistent Neapolitan-style pies, pie after pie.

Support local! Find a pizzeria baking with a PizzaMaster oven near you: pizzamasterusa.com/oven_locations/

Next week: a new style, same oven. Stay tuned!

#NationalPizzaMonth #NeapolitanPizza #OneOvenOneStyle #PizzaMaster #PizzaMasterUSA #SupportLocal #ShopLocal #EatLocal #Pizzeria #PizzaLovers #PizzaNapoletana #Margherita #Pizzaiolo #DeckOven #RestaurantEquipment #MPMFoodEquipmentGroup ... See MoreSee Less

MPM Food Equipment Group, Inc.

3 weeks ago

Happy National Pizza Month!

Week 2: New York Style

National Pizza Month rolls on, and this week we're heading to the Big Apple!

New York Style pizza traces its roots to 1905, when Lombardi's opened on Spring Street in Manhattan, widely celebrated as America's first pizzeria. Neapolitan immigrants adapted their pies to the city's coal ovens, and when gas deck ovens arrived in the 1930s, the slice shop was born. Pizzerias could reheat slices to order, and New Yorkers never looked back. The result is an icon: a big, thin crust that's crisp yet foldable, a light layer of tomato sauce, and low-moisture mozzarella melted edge to edge. Grab it, fold it, eat it on the go.

The toppings New Yorkers love most: a classic plain cheese slice, pepperoni, Italian sausage, mushrooms, and onions, finished at the counter with a shake of red pepper flakes and grated Parmesan.

Go big with the new PizzaMaster PM 1100 Series: Engineered for large-format baking, the PM 1100 Series bakes much bigger pies and more satisfying slices for your customers. With room for four to six 20-inch pies per deck, it keeps up with lunch rushes and late-night lines without missing a beat. It's built for slice shops and pizzerias selling by the slice, delivering even stone-hearth heat across every inch of a big New York pie, pie after pie.

Celebrate by supporting local! Your neighborhood slice shop is where friends meet after the game, where late-night cravings get handled, and where the folks behind the counter know just how you like your slice. This month, skip the chain and grab a slice from an independent pizzeria near you.

Find a pizzeria baking with a PizzaMaster oven near you: pizzamasterusa.com/oven_locations/

Next week: a new style, same oven. Stay tuned!

#NationalPizzaMonth #NewYorkStylePizza #OneOvenOneStyle #PizzaMaster #PizzaMasterUSA #SupportLocal #ShopLocal #EatLocal #Pizzeria #PizzaLovers #NYPizza #SliceShop #PizzaByTheSlice #DeckOven #RestaurantEquipment #MPMFoodEquipmentGroup ... See MoreSee Less

MPM Food Equipment Group, Inc.

4 weeks ago

One Oven. One Style Each Week.

Week 1: Detroit Style

Happy National Pizza Month! We're kicking off our series in the Motor City.

Detroit Style pizza was born in 1946 at Buddy's Rendezvous on the city's east side, baked in rectangular blue steel pans borrowed from the auto industry. The result became a legend: a thick, airy crust, cheese spread all the way to the edges for that crispy, caramelized "frico" crown, and sauce ladled on top in signature racing stripes.

The toppings fans crave most: classic pepperoni tucked under the cheese so it crisps up, Italian sausage, mushrooms, banana peppers, and a drizzle of hot honey for a sweet-heat finish.

Why it’s a consistent bake in a PizzaMaster oven: the stone hearth and precise electric heat control deliver even, consistent heat to the bottom of the pan. That's the key to a golden, crunchy crust and perfectly caramelized edges, pan after pan.

Celebrate by supporting local! Neighborhood pizzerias are the heart of their communities. They sponsor the Little League teams, feed the late-night shifts, and know your order by heart. This month, skip the chain and treat yourself to a pie from an independent shop near you.

Find a pizzeria baking with a PizzaMaster oven near you: pizzamasterusa.com/oven_locations/

Next week: a new style, same oven. Stay tuned!

#NationalPizzaMonth #DetroitStylePizza #OneOvenOneStyle #PizzaMaster #PizzaMasterUSA #SupportLocal #ShopLocal #EatLocal #Pizzeria #PizzaLovers #DetroitPizza #PizzaOven #DeckOven #RestaurantEquipment #MPMFoodEquipmentGroup ... See MoreSee Less