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

http://www.bakemag.com

bake - February 2018

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