bake - February 2018 - 43

foodservice

We Love

PIZZA

A recent United States Department of Agriculture study estimated that one in eight Americans consume some form of
pizza on any given day. That number climbs to one in four for
males, when looking specifically at Americans age 12 to 19.
There's no escaping it: pizza is engrained in the American diet.
A study from Priceonomics shows that most pizza places
are concentrated in the Northeast, particularly Connecticut,
Massachusetts, Rhode Island and New Jersey. Median prices
range from $7.25 to as much as $15, according to Priceonomics.
The neighborhood pizza place and the typical franchise have
much lower prices than artisanal wood-fire pizzerias. Other
regional differences, like Chicago deep dish, lead to higher
prices as well. Cities with the most expensive cheese pizzas in
America are Buffalo, Nashville and San Francisco, according to
the report.
The state with the most restaurants serving pizza is
Connecticut, with 13.2 restaurants per capita, says the report,
citing Datafiniti. Smaller northeastern states with large Italian
populations dominate the list, including Massachusetts (11.7),

The pizzeria serves Neopolitan-style pizza made with Kansas flour

Rhode Island (11.6) and New Jersey (9.6).

and baked in a wood-fired oven made from 20,000 pounds of
limestone and French clay brick. Also on the menu are chicken

New York and Illinois, two states that are known for their distinct

wings, pastrami and grilled cheese sandwiches, light salads and

styles of pizza, are in the second tier of states, along with areas

bar snacks such as homemade mozzarella and pickles.

of the West, the Upper Midwest and Florida. States in the Deep
South have the fewest number of pizza places per capita.

Gatti's Pizza, based in Texas, is the descendent of the iconic

JOHN UNREIN

Mr. Gatti's family of pizza businesses. Mr. Gatti's first opened its
Limestone Pizza, which opened in 2014 in Lawrence, Kansas,

doors as The Pizza Place in Stephenville, Texas, in 1964. Gatti's

is among the new breed of local pizzerias that focus on local

pizza is made with tomatoes that are fresh-packed four hours

ingredients and unique menu offerings. The shop's most

from harvest and steam-peeled. Dough is made fresh by hand

popular pizza is called The Farmer, topped with house-recipe

daily and allowed to rise twice. Pizza is prepared in a copper-

bacon, gruyere, one locally sourced fried egg and swiss chard.

tiled, stone-fired rotary deck oven.

Bringing in local ingredients and baking from scratch is impor-

Pie Five Pizza Co. recently became the first casual pizza chain

tant to the owners, who have deep roots in the Lawrence

to introduce a cauliflower pizza crust. The new crust is gluten-

restaurant community.

free and contains 40 net carbohydrates, less than half of the
net carbohydrates in any of Pie Five's other crusts. "Cauliflower

Executive chef Rick Martin worked at Free State Brewing

is exploding in popularity due to its taste and amazing health

for 20 years, chef emeritus Charlie Rascoll was a founder of

benefits," says Christina Coy, vice president of marketing for Pie

Wheatfields Bakery, and head baker Mike Humphrey was the

Five. "We were inspired to incorporate this versatile veggie to

former head baker at Wheatfields.

create a healthier crust that is still super delicious."

bakemag.com | FEB 2018 > 43


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Table of Contents for the Digital Edition of bake - February 2018

http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
http://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
http://www.nxtbook.com/sosland/bake/2015_02_01
http://www.nxtbook.com/sosland/bake/2015_01_01
http://www.nxtbook.com/sosland/bake/2014_12_01
http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
http://www.nxtbook.com/sosland/bake/2014_05_01
http://www.nxtbook.com/sosland/bake/2014_04_01
http://www.nxtbook.com/sosland/bake/2014_03_01
http://www.nxtbook.com/sosland/bake/2014_02_01
http://www.nxtbook.com/sosland/bake/2014_01_01
http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
http://www.nxtbook.com/sosland/bake/2013_02_01
http://www.nxtbook.com/sosland/bake/2013_01_01
http://www.nxtbook.com/sosland/bake/2012_11_01
http://www.nxtbook.com/sosland/bake/2012_10_01
http://www.nxtbook.com/sosland/bake/2012_09_01
http://www.nxtbook.com/sosland/bake/2012_08_01
http://www.nxtbook.com/sosland/bake/2012_07_01
http://www.nxtbook.com/sosland/bake/2012_06_01
http://www.nxtbook.com/sosland/bake/2012_05_01
http://www.nxtbook.com/sosland/bake/2012_04_01
http://www.nxtbook.com/sosland/bake/2012_03_01
http://www.nxtbook.com/sosland/bake/2012_02_01
http://www.nxtbook.com/sosland/bake/2012_01_01
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