bake Special Report - Pizza 2021 - 24

So, what do these experts see as
the latest trends regarding popular
pizza styles in America?
" A couple of pizza styles to take
note of include Detroit-style pizza
and high-heat, Neapolitan-style
pizzas. "
" Detroit-style, which has been
popular in the Midwest, is now
showing up on the coasts, in the
South and is really taking off, "
Santos says.
" We've also seen the popularity
of high-heat, Neapolitan or
woodfire pizzas flourish in the last
decade. It's a trend that's here to
stay as pizza lovers like the thinner
texture of this type of pizza that
has a different chew. In response to
demand, General Mills introduced a
new European-style flour last year
called Di Prim 'Ordine Farina, specifically
suited for this style of pizza.
It's milled from a select blend of
wheat to ensure consistency and
baking performance and is tolerant
to wood-fired ovens. "
According to Trainor, the biggest
movement seems to be with the
Detroit-style, which is a spinoff of
the deep dish but in a rectangle
nonstick pan, brick-style cheese,
and sauce on the top.
" Although the single topping pizza
is still king, pizzerias are changing up
the experience with some creative
24
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
recipes ideas due to commodities
sometimes becoming unavailable
over the last 15-18 months, " he
explains. " Simple ideas that include
upscale ingredients to the overall
offering such as micro greens with
differentiated proteins. "
Versatility
The great thing about pizza is its
versatility - there are so many
options, Santos points out. " We
are seeing more veggies and more
natural toppings (e.g., goat cheese).
There has also been an increase in
dessert-style pizzas using ingredients
such as Nutella, strawberries,
and other fruits.
It's also been interesting to see
some restaurants and pizzerias
elevate pizza through the use of
high end or unexpected ingredients
like braised short rib topping or
swap out traditional tomato sauce
for pesto or olive oil. "
Trainor says that some pizzerias
are changing up the experience
with some creative recipes ideas
due to commodities sometimes
becoming unavailable over the last
15-18 months. Simple ideas include
upscale ingredients to the overall
offering such as micro greens with
differentiated proteins. In addition,
the locally grown movement has
more pizzerias utilizing local ingredients
from nearby farms.
" These movements are taken
seriously by suppliers and have
major implications, " Santos says.
" As consumers pay close attention
to ingredients and seek out
foods with minimal processing,
suppliers play an important role
in offering new cleaner label or
natural alternatives to meet that
GRAIN CRAFT
http://www.bakemag.com

bake Special Report - Pizza 2021

Table of Contents for the Digital Edition of bake Special Report - Pizza 2021

bake Special Report - Pizza 2021 - 1
bake Special Report - Pizza 2021 - 2
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