Catering). “Just imagine their eyes lighting up with surprise as pizzas are marched out of the kitchen—they really hold a special place for people. “Plus, the most beautiful thing about pizza is its versatility; there’s something for everybody.”
A look at pizza’s popularity
According to Datassential , pizza is consumed regularly, with two-thirds of consumers having had pizza within the last week (that equates to a staggering 30 billion pizzas devoured annually). Datassential FLAVOR goes so far as to say that it’s America’s number one food, stating that virtually 100% of consumers know of pizza and nearly as many (91%) say they love it or like it, making it one of America’s favorite foods. “Pizza is everywhere again and it’s such an easy and fun thing that just about everyone in the room enjoys,” said Michael Stavros (M Culinary Concepts) during a session on trends during Catersource + The Special Event 2024. In fact, 83% of Americans eat pizza at least monthly, whereas 44% eat pizza weekly, and 30% of menus feature pizza as an entree course, according to General Mills Foodservice. “Pizza is no longer a trend, it’s truly the way Americans prefer to eat a lot of the time,” Altendorf says. “It’s comforting, it’s accessible, and it’s recognizable. But now, it’s also about presenting something in a way that is mind blowing and unique.” A good crust is a must A good pizza begins with the crust. According to a nationwide survey conducted by The Harris Poll and commissioned by General Mills Foodservice, 91% of Americans
Primal Alchemy has hosted pizza pop-ups. Photo courtesy Primal Alchemy
agree that a bad crust can ruin a pizza. Additionally, more than three- quarters of Americans (80%) say they would pay more for a pizza with a high-quality crust. “A good crust is the heart of any great pizza, yet it can be a challenge for many pizza makers to get consistent and quality results,” said Tom Santos (General Mills Foodservice) in a press release. So, what makes a high-quality crust? According to General Mills
Foodservice, diners judge a pizza crust on taste/flavor, thickness, texture, color (golden brown), and char. In terms of preferred texture, a good crust should have a dual texture of crispy on the outside and airy on the inside (33%). “The crust is there as a vehicle to get it to your mouth,” says Chef Paul Buchanan (Primal Alchemy). Chefs are also innovating by introducing alternative crusts crafted from cauliflower, sweet potatoes,
CATERSOURCE ■ WINTER 2024
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