bake - July 2018 - 58
From new education centers to premium ingredients, the
pizza business is booming. In efforts to bring training to the
forefront, Lesaffre recently announced the opening of a oneof-a-kind Pizza Innovation Center. This new facility, located
in Lisle, Illinois, near Chicago, will bring the latest technology,
equipment and expertise to the beneﬁt of Lesaffre' s baking
customers in North America. It has been launched in conjunction with the North America Pizza & Culinary Academy.
The Pizza Innovation Center features the latest equipment,
including a range of pizza ovens covering many technologies
and styles, several types of mixing and dough handling equipment, a state-of-the-art dough preparation room that can
replicate any real-world climate, a commercial kitchen, and an
innovative kitchen instructional area.
"This new facility gives us more opportunity to innovate with
key pizza clients who want to create new products, troubleshoot
their process, or train their people," says Tom Benner, president
and chief executive officer of Lesaffre Yeast Corporation.
The North American Pizza and Culinary Academy is led by chef
Leo Spizzirri, Maestro Instruttore, PFC, master instructor and
member of the World Pizza Team.
"High-quality wheat ﬂour is the foundation for strong, ﬂavorful
pizza dough, and additional grains can do so much more for
"I am thrilled to be working with a partner like Lesaffre, who
pizzerias," says chef Jason Gronlund, technical sales manager,
brings top quality ingredients focused on the art of great
foodservice, for Ardent Mills. "Ancient and heirloom ﬂours and
pizza," he says. "They will bring their research and develop-
un-milled grains can differentiate crusts, add texture to salads
ment team on site, and we can work at levels unrivaled in the
and inspire innovative ideas across pizzeria menus."
industry. There's a lot of expertise coming together here."
when applied to pizza. For instance, Ardent Mills featured an
to get everyone excited about pizza. Cooking is a life skill that
Avocado Toast spelt ﬂatbread crust with olive oil, mozzarella,
gives back in the most rewarding ways, Spizzirri says.
shaved Parmesan and green onion during the expo. As the fastcasual pizza segment gets more competitive, operators need
Premium ingredients are a key component of great pizza. At
differentiators. Operators are using pizza dough for bread-
the International Pizza Expo 2018, Ardent Mills showcased
sticks, garlic knots and other appetizers. More pizzerias are
pizza ﬂours, ancient and heirloom grains and new crisped and
adding dessert pizzas to the menu in a bid to capture add-on
IQF grains. Ardent Mills' culinary team shared ideas for using
sales. So far, apple pie ﬁlling and chocolate versions have been
premium ﬂours and grains to add value to one of America's
some of the ﬁrst to emerge. Fresh basil or mint, sweetened,
favorite foods and one of the most vibrant categories in the
soft cheese and citrus zest are some great ﬂavor pairings for
Italian settings that score a "wow factor."
58 < JUL 2018 | bakemag.com
Consider on-trend ideas that aren't entirely new but are new
At the North American Pizza & Culinary Academy, the goal is