bake - March/April 2021 - 32

VARIOUS TYPES OF

PIZZA
*	 Neapolitan

These trends and others blossomed in
around for a while.

*	 New York Style

Peter Reinhart recently completed a new book, Perfect Pan Pizza.

recent years, while pizza itself has been
" Along with thousands of Italian immi-

more limited-time options and more " cart-stopping, wow
factor " items that are available in a variety of " event " sizes.

*	 Detroit Style

grants, pizza arrived in America in the

Sally Lyons Wyatt, executive vice president, IRI Center-

*	 New Haven

late 1800s, but our favorite food went

of-Store & Produce Vertical, points out that online is a

virtually unnoticed until the 1950s, "

key market that will continue to explode, citing statistics

Barrett writes. " Many believe it was

that reveal 81% of consumers who shop online for food

soldiers returning from World War II with

expect to do the same or more in the future.

*	 Sicilian
*	 Deep Dish/Chicago Style
*	 Greek

a craving for Italian food that spurred

" A lot of the majority of fresh food sales growth has

*	 California

the initial craze, while others point to

grown online, " Wyatt points out. " Now retailers are trying

*	 St. Louis

improvements in oven technology and

to increase their flexibility in perishables. "

user-friendly grocery-store pizza kits.
Some even insist it was the promotion of

It's all in the style

Italian food by popular celebrities such as Frank Sinatra,

Never heard of QC-style pizza yet? Well, this yummy

Sophia Loren, and Dean Martin (remember  " That's

style has now expanded beyond the borders of the Quad

Amore " ?) that encouraged Average Joes to jump on

Cities region of Illinois and Iowa, stretching to Georgia,

the bandwagon. "

Minnesota, North Carolina, Arizona, and Chicago. The
Quad City-style pizza nationwide through major retail

Jonna Parker, principal, IRI Fresh Center of Excellence,

store chains. But ask any Quad Citizen and they'll tell

explains that retailers are now trying to increase their

you it's not even close.

flexibility in perishables, sparking a new trend to come.

Just like Chicago, Detroit, St. Louis, and New York,

" Experience is going to be the brag-worthy variable

the Quad Cities has their own style of pizza with several

that consumers are looking for, " she says. That means
32 < MAR-APR 2021 | bakemag.com

distinct characteristics:

JOHN UNREIN

Outsiders Pizza Company now sells a version of the
Macro fresh trends


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bake - March/April 2021

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http://digital.bakemag.com/sosland/bake/2021_01_01
http://digital.bakemag.com/sosland/bake/2020_12_01
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http://digital.bakemag.com/sosland/bake/2020_09_01
http://digital.bakemag.com/sosland/bake/2020_08_01
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http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
http://digital.bakemag.com/sosland/bake/2019_12_01
http://digital.bakemag.com/sosland/bake/2019_11_01
http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
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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
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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
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http://digital.bakemag.com/sosland/bake/2016_12_01
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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
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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
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
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https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
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