ON THE MENU (CONTINUED)
New York • Distinct chew • Large foldable slices • Holds shape, no sagging Traditional American Hand Tossed • Hand stretched and tossed • Non-uniform crust • Lean soft dough on inside; flat, crispy crust Sicilian • Thick rectangle shape • Focaccia spongy texture • Thick tomato sauce Deep Dish • Thick golden crust • Crispy on the outside, fluffy on the inside Detroit Crust Styles
chickpeas, beetroot, spinach, and many more veggie options, further expanding the array of choices available (especially for those looking for gluten-free options). Whether it’s store-bought or hand-made, the crust is the heart of any pizza, which is why perfecting it is such a labor of love for chefs; they have to roll the crust thin and large enough, they have to ensure that it doesn't stick (sprinkling corn meal underneath the pizza before stretching it out is universally agreed upon as the secret to success), and the crust has to be sturdy enough to hold up to the toppings. “A great pizza crust starts with quality ingredients and proper handling,” says Chef Kevin Relf (General Mills Foodservice). Top it off While there’s nothing wrong with pizza’s tried-and-true toppings such as pepperoni or sausage, more chefs and caterers are venturing into unconventional territory when thinking about how to top off their pizzas. “I would say the topping experience is ever changing,” says David Lombardo (Lombardo’s Hospitality Group and Bardo’s Pizza). “From buffalo chicken to lobster and shrimp, you can really put anything on a pizza and have fun with it!” According to Pizza Today’s 2024 Pizza Industry Trends report, vegan meat and cheese alternatives; sweet and hot pepper varieties; Mexican-inspired meats like birria, chorizo, and carne asada; as well as caramelized and pickled vegetables are the hottest trends in toppings for 2024. “A pizza is different every single time because of the ingredients,” Buchanan says. “No two pizzas are the same because you want it to be an individual expression every single time—you don’t want it to be generic.” Let’s take a deeper look into some of the trends shaping pizza toppings. Globally-inspired ingredients More than two-thirds (70%) of operators indicated that they are experimenting with globally inspired pizza ingredients more than they were two years ago, according to Technomic’s 2023 Pizza Study. “Every culture has something that’s similar to a pizza,” says Chef de Cuisine Andy Dombrowski (Cowell & Hubbard) in an article for US Foods. “I think pizza is the gateway to everything; no matter what culture you’re from, everybody loves pizza.” The new age of pizza is fusing the Italian classic with international cuisines. Think Greek lamb gyro pizza with tzatziki on a pita crust; an elote pizza topped with street corn, Mexican crema, and cilantro; or how about a pizza topped with yellow vegetable curry, a mozzarella and provolone cheese blend, crispy chickpeas, and spicy cilantro chimichurri?
• Focaccia-like crust with pronounced chew • Topped with brick cheese spread to the edges • Sauce spooned lengthwise Neapolitan • Made with “00” flour • Airy edged crust • Topped with San Marzano tomatoes, buffalo mozzarella cheese, and basil California Style • Combines New York and Neapolitan style crusts • Thick or thin • Gourmet style pizza characterized by nontraditional toppings Chicago Deep Dish • High-sided crust one to two inches high • Ingredients in reverse, with slice of mozzarella lining the dough followed by toppings Tavern • Thin and crispy, cracker-like • Cut in to three- or four-inch rectangles
Information above courtesy General Mills Foodservice
WINTER 2024 ■ CATERSOURCE
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