Pizza styles in the United States

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Just as there are many variations of the perfect chocolate chip cookie, Roman pizza, as currently seen in the United States, comes in a variety of iterations, sizes, and shapes. Some compare the Roman-style crust to a classic Neapolitan, but others say it’s more stretched.

“Whatever your idea of ​​the perfect romaine pizza, the crust is usually crispy, thick, and has a more open, lace-like crumb. The rind is the result of slow fermentation with minimal yeast, ”explains Dave Krishock, Bakery Technical Support Manager for Grain Craft.

Detroit style seems to be the latest trend, whether it’s gluten-free, gluten-free, made from cauliflower flour or some other ancient grain. While growing in popularity, adds Krishock, the unique Detroit-style crust requires a very specific water-to-flour ratio and involves working with a dough that is more moist than other crusts. Neapolitan-style, thin-crust pizzas are still in fashion at upscale restaurants and local microbreweries.

From Grain Craft, Italian-style Neapolitan Pizza Flour contains finely ground wheat that’s grown in the Rocky Mountain foothills of Idaho. It is here that you will find an ideal combination of high elevation, rich volcanic soils, and growing conditions similar to agricultural regions of Italy.

This Type 00 flour is the key to producing a light dough with reliable stretch, perfect leavening, and a thin, soft crust, all without compromising on old world quality or flavor.

Crispy Cheese Pizza

Out of all the pizza styles, King Arthur Baking Co. has selected the Crispy Skillet Cheese Pizza as the Recipe of the Year 2020. With its crisp golden edges, its gooey cheese layer (to the edge!) From plus, the crust contains only five simple ingredients.

This recipe includes four baking “tips”.

  1. A non-traditional, almost no kneading, method of folding the dough creates airy pockets in the crust.
  2. Refrigerated overnight rest allows the dough to develop maximum flavor.
  3. Cooking in a cast iron skillet gives an audible crispy crust for your tasty assortment of toppings.
  4. And finally, the unique layering of cheese underneath the sauce acts as a barrier to minimize soaking.

Looking forward

Tom Santos is a Field Sales Representative at General Mills Foodservice and is part of an esteemed team of dedicated flour experts known as Doughminators ™ who are frequently called upon for their technical expertise in making pizza crusts. . He has over two decades of experience as a bakery owner and over 20 years of field sales experience at General Mills, which gives him a unique perspective to help solve customer challenges with the flour and dough.

Chef Tim Trainor is a member of the Chefs of the Mills – specialist culinary professionals at General Mills Foodservice who delve into the industries they serve – providing training, ideas and inspiration to help operations succeed.

So what do these experts consider to be the latest trends in popular pizza styles in America?

“A few pizza styles to consider include Detroit-style pizza and high-heat Neapolitan-style pizzas.

The Detroit style that was popular in the Midwest is now coming to the coasts in the south and really taking off, ”Santos said.

“We have also seen the popularity of high heat, Neapolitan or wood-fired pizzas flourish over the past decade. This is a trend that is here to stay as pizza lovers love the finer texture of this type of pizza which has a different chew. In response to demand, General Mills introduced a new European-style flour called Di Prim ‘Ordine Farina last year, which was specially adapted for this style of pizza. It is ground from a selected blend of wheat to ensure consistency and baking performance and is tolerant to wood-fired ovens.

According to Trainor, the biggest move seems to be with the Detroit style which is a derivative of the deep dish but in a rectangular nonstick skillet, brick style cheese and gravy on top.

“While single-topped pizza is always king, pizzerias are changing the experience with creative recipe ideas due to products that sometimes became unavailable in the past 15-18 months,” he explains. “Simple ideas that include top-of-the-range ingredients in the global offer such as green micro-vegetables with differentiated proteins.”

Additionally, the gluten-free trend is influencing pizzas, both in terms of consumer demand and alternative production methods for pizza makers.

“Gluten-free pizza is no longer reserved for celiac or gluten intolerant consumers. It has become an alternative for people who want to try something different from regular pizza, ”says Santos. “For example, cauliflower crusts and pizza crusts are appearing on more and more menus across the country. The crust is frozen then garnished in the restaurant before baking.

Gluten-free continues to be part of the pizza equation and operators are always looking for ways to meet the needs of all consumers, Trainor adds. While consumer demand for gluten-free options is high, the risk of internal operations is higher.

“If you can dedicate your line or part of your kitchen to gluten-free, you need to make sure the product is as safe as possible,” he emphasizes. “All touchpoints that come in contact with gluten are always a challenge in this pizza world. “

Versatility

The good thing about pizza is its versatility, there are so many options, Santos points out. “We are seeing more vegetables and more natural toppings (eg goat cheese). There has also been an increase in dessert style pizzas using ingredients such as Nutella, strawberries, and other fruits. It was also interesting to see some restaurants and pizzerias elevate the pizza through the use of high end or unexpected ingredients like the filling of braised short ribs or swapping the traditional tomato sauce for pesto or oil. olive.

Trainor says some pizzerias are changing the experience with creative recipe ideas because of products that sometimes became unavailable in the past 15-18 months. Simple ideas that include high-end ingredients in the global offer such as micro-vegetables with differentiated proteins. Additionally, the locally grown movement has more pizzerias using local ingredients from neighboring farms.

How far can natural and gluten-free movements go in the future and what are the implications for suppliers?

“These moves are taken seriously by suppliers and have major implications,” Santos says. “As consumers pay close attention to ingredients and seek foods with minimal processing, suppliers are playing an important role in coming up with new ‘cleaner labels’ or natural alternatives to meet this 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 switch to a cleaner label option to identify the best flour to meet their needs and also provide the training necessary to achieve the consistency and cooking performance they require. they are looking for.

What about convenience – how does that influence pizza making and the most popular types of pizza?

Whether it’s a whole pie or a slice, says Santos, consumers see pizza as familiar and quick. If an operator can make a pizza in three to four minutes and it is of good quality, they have the model nailed down. Otherwise, operations can consider running a slice program and continue to work on the entire pizza program as best they can.

“You see pizzas everywhere! It has exploded as an appetizer in casual and even high-end fast food restaurants, ”he says. “From ‘Bar Pizza’ and flatbread pizzas in hotel restaurants, to beach pizza deliveries, large warehouses and ‘bakery pizza’, pizza is so versatile. It’s as convenient to do as it is to eat! As consumers continue to seek out convenient, portable, and takeout options, pizza will continue to reign as a main menu item. “

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