In our latest video, Chef Luke from Alive & Kickin’ Pizza Crust weighs in on the pros and cons of making your own dough, and how to recognize when it may be time to transition to using dough balls and pre-made crusts.
Your one-stop resource for insights and tips related to pizza: making, eating, and selling it!
The appeal of a wood-fired oven is unmistakable. Its high baking temperatures, wood fuel, and fast baking times test the finesse of skilled chefs, and the gourmet pies produced are well worth the typically upscale prices. Plus, the substantial size and rustic brick or clay construction of a wood-fired oven adds to the customer experience and makes a not-so-subtle statement about the quality they can expect more so than other oven types.
Nearly three-quarters of Americans claim they read nutrition labels, and most “strongly agree” that they prioritize recognizable ingredients as a key indicator of healthier food.
Our Pizza Crust Types series has explored many varieties: whole grain, multigrain, flatbread, par-baked and self-rising. All have their own distinct charm, but perhaps none offer more versatility and scratch-made taste than dough balls.
Thick, thin or somewhere in-between, the debate rages about which crust style makes for the perfect pizza. Like the whole grain, multigrain and flatbread varieties we’ve already explored in our Pizza Crust Types series, par-baked and self-rising crusts offer unique characteristics that make for bold signature pies or tried-and-true menu selections.
Ancient in origin and a world traveler like the people who first made it, flatbread (or “first bread”) evolved from a basic cultural staple of ground grain and water into a beloved, versatile flat crust infused with signature mixes of herbs and spices that complement any number of toppings.
When creating or expanding menu offerings, experimenting with different crust types is a great way to generate interest and buzz that will draw in new patrons. It’s also a perfect opportunity to capitalize on popular trends, like healthier eating options.
Operators looking to infuse their menus with creative, profitable pies often choose par-baked crusts (including flatbreads) and dough balls. Each product offers versatility, texture and customization options that allow for tailored shapes, sizes and flavor profiles to fit your needs and proprietary recipes.
Pizza aficionados and novices agree: the crust is the most important part of the pie. A thin crust’s crunch or a deep dish’s satisfying chew is rewarding and memorable when prepared with fresh crusts and dough.
As every pizza maker knows, pizza has a long and storied history. And while there’s a little debate over who actually made the first one, there’s a general consensus that it happened some time during the 1800s in Naples, Italy. Since then, chefs from all around the world have created their own take on this popular dish, each bringing something new and interesting to table. Whether it’s a Chicago-style deep dish or a California flatbread with calamari and basil pesto sauce, pizza has taken on many different forms since its original inception — especially when it comes to the crust.