bake Special Report - Pizza 2021 - 25

There has been
an increase in
dessert-style pizzas
using ingredients
such as Nutella,
strawberries and
other fruits. "
Tom Santos, field sales rep at
General Mills Foodservice
demand. When it comes to flour,
there are a myriad of options
including cleaner label options.
" At General Mills, we work closely
with our customers who want to
transition to a cleaner label option to
identify the best flour to meet their
needs and also provide the necessary
education to get the consistency
and baking performance they
are looking for. "
Whether offering a full pie or by
the slice, Santos says, consumers
see pizza as familiar and quick. If
an operator can turn out a pizza in
three to four minutes and it is good
quality, they have the model nailed.
" From the Bar Pizza to flatbread
pizzas at hotel restaurants to pizza
deliveries at the beach and large
warehouse stores, pizza is just so
versatile, " he says. " As consumers
continue to seek out convenient,
portable, and grab-and-go options,
pizza will remain a top menu item. "
Gluten free
In addition, the gluten-free trend is
influencing pizza - both in terms of
consumer demand and alternative
production methods for pizza makers.
" Gluten-free pizza is no longer
just for Celiac or gluten-intolerant
consumers. It has become an alternative
for people who may want
to try something different from
regular pizza, " Santos says. " For
instance, cauliflower pizza crusts
are popping up on more menus
across the country. The crust comes
frozen and then topped at restaurant
before baking. "
Gluten-free continues to be part
of the pizza equation and operators
are always seeking ways to
meet all consumers' needs, Trainor
adds. While consumer demand for
gluten-free options is high, the risk
for back-of-house operations is
higher.
" If you can dedicate your line or
a part of your kitchen to glutenfree,
you have to ensure the safest
product you can, " he emphasizes.
" Any touchpoints that come in
contact with gluten are always a
challenge in this world of pizza. "
Yankellow at King Arthur Baking
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
Co. says that gluten-free demand
continues to grow, but it's not taking
center stage.
" Most pizzerias see enough demand
to offer a gluten-free offering as an
option, " he explains " This will usually
be using a precooked shell from an
outside source or pre-making the shell
from scratch and finishing to order. "
Due to the fragile nature of most
gluten-free dough, he adds, these
crusts are generally pre-cooked, and
then topped and finished to order. "
Looking ahead, what does Yankellow
consider to be the latest trends influencing
the most popular pizza styles
in America?
" All styles are doing well. Pan pizza
continues to be strong in many forms.
Roman styles and variations of that are
gaining popularity as more consumers
are introduced to them and taste them
for the first time, " says Yankellow. " We
are probably going to see a continued
growth in Neapolitan, and we may see
'sourdough' used more frequently as
consumers become more informed
and pizza makers appeal to their
demands. "
25
TRUTH & TONIC
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
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https://digital.bakemag.com/sosland/bake/bake-may-june-2021
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https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
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https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
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https://digital.bakemag.com/sosland/bake/2019_03_01
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https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
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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
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http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
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http://digital.bakemag.com/sosland/bake/2015_03_01
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