bake Special Report - Pizza 2021 - 33

Q&A
with Pizza Expo
The International Pizza Expo,
which is set for Aug. 17-19 in Las
Vegas, is the annual gathering
for every element of the pizza
industry. Attendees meet with
current vendors and search for
new suppliers, as well as network
with fellow pizzeria owners and
managers who face similar challenges
in different markets.
Held in conjunction with the
event, the International Artisan
Bakery Expo is also set for Aug.
17-19 at the same venue in Las
Vegas, bringing the booming artisan
bakery community and its suppliers
together. " Artisan Bakery Expo is
an amazing resource for artisan
bakers, " says Tom Gumpel, speaker
and demonstrator, and former vice
president of product development,
Panera Bread.
To gain further insight into current
trends, bake reached out to Jeremy
White, content director and editorin-chief
for Pizza Today, Pizza Expo,
and the Artisan Bakery Expo.
BAKE: How is America's love
affair with pizza driving consumer
demand even higher?
JW: Our surveys show that 94% of
Americans enjoy pizza and consume
it regularly. Translation: Pizza is a
communal food with near universal
appeal in the United States. Because
it is easy to find no matter where
you're located,
inexpensive as
compared to other foods and holds
up well after being transported,
pizza was uniquely positioned to
thrive during the pandemic.
BAKE: What are the latest trends
regarding popular pizza styles in
America?
JW: Detroit-style pizza, Romanstyle
pizza and Pizza Fritta are
enjoying their moment in the sun
right now, while tavern-style thin
crust also happens to be undergoing
a Renaissance.
BAKE: For pizza makers, what
steps are the foundation of making
great pizza?
JW: It all begins with a consistent
dough formula. The crust is
the foundation upon which everything
rests. Without dialing in your
dough formula, you'll never be able
to consistently produce great pizza.
Tom Gumpel speaks during a demonstration
about key trends in baking.
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
BAKE: What are the essential
elements of an amazing pizza crust?
JW: It depends on the style of
pizza you're attempting to perfect.
Some require higher hydration levels
and extended proofing times to
develop flavor and result in an open
and airy crumb structure.
Others, like a New York style pie,
you're going for a finished crust that
is foldable, with a crunch on the
exterior and a soft interior.
BAKE: What about trends in
ingredients?
JW: It all starts with high quality
flour, then from there a good pizza
maker who respects the craft will
focus on utilizing only the best
tomatoes, oils, cheeses, meats, etc.
Point blank: a pizza with inferior
ingredients is easily spotted. Its
look, taste and texture all suffer,
creating a subpar experience for
the diner with a seasoned palate.
33
Pizza is a
communal
food with near
universal appeal
in the United
States.
Jeremy White, content director and
editor-in-chief for Pizza Today, Pizza
Expo, and the Artisan Bakery Expo
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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