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Premium vs. Commodity: How Ingredients Define Your Pizza

September 22 2021 by Luke Siedow

Premium vs. Commodity Pizza Ingredients

When the pizza urge strikes, customers want more than the convenience of swinging into a c-store or deli to pick up a slice or whole pie. They want a memorable pizza experience from visual appeal and aroma to the perfect texture and taste encountered in every satisfying bite.

Low-cost commodity pizzas may fill bellies, but elevated customer expectations call for premium pies made with the best pizza crust and quality ingredients. Which would you rather be known for providing?

Use these tips to feed the need for premium pizza that customers rave about, can’t get enough of, and purchase often. 

Be tops in toppings

Peak-season veggies, select meats, and fresh cheese are the stuff of customers’ pizza dreams. Seeing quality ingredients artfully arranged on a par-baked crust is as much a part of the pizza experience as eating it.

That said, you may be inclined to load on the toppings. Before you do, consider the fact that food costs can add up faster than anticipated. Using the restaurant industry standard of food costs not exceeding 28-30% of gross sales1, weighing and measuring toppings and these best practices are the keys to profitability. Be generous, but know your budgetary limits.

However, profitability is a moot point if your premium pizza is a first-rate flop. Fresh veggies and meats contain more moisture than their dehydrated counterparts, and not accounting for it can wreak havoc on pizza quality. More moisture means an increased potential for soggy crusts — a surefire customer turnoff.

Par-baked is the best pizza crust type to use with fresh toppings. Par-baked crusts are partially pre-baked, which cuts final baking times. As a result, watery vegetables and other moisture-laden toppings don’t sit on top of the crust for extended periods of time and saturate the dough. No soggy crusts — and a lot of satisfied customers!

These crusts are a must

Alive & Kickin’ par-baked pizza crusts offer more than the structural integrity to handle the unique properties of fresh ingredients. The variety of thicknesses, flavor profiles, and characteristics available give you premium pizza flexibility — and it also sends a clear message to customers: this is no commodity pie.

Imagine the customer-pleasing, profitable possibilities using:

  • Authentic Wood-Fired Crusts that are the real deal, par-baked over a real wood fire in a lava stone deck oven. All it takes is a final bake in any non-high heat oven to achieve an artisanal look and taste
  • Par Baked Crusts that offer the ultimate in convenience and ease of handling while offering a wide selection of flavors, sizes, and shapes. 
  • Signature Crusts that take your crust concept or proprietary recipe from vision to versatile reality for custom premium pies, limited-time offerings, appetizers, and more

Pizza lovers are discerning. They won’t choose between convenience and quality, and they won’t compromise on their ideal pizza experience. Your premium pizza needs to be on-point. Ensure it is by pairing quality ingredients with the best pizza crusts for your oven, vision, and offerings.

Make informed decisions using the pizza toppings portions guide and other valuable product info found in our resource, Which Crusts Work Best in Your Pizza Operation’s Oven? Click the button below to access your copy now.


Pizza Operation Ovens Guide

Categories: Performance/Quality, Pizza Crust, C-Stores

Luke Siedow

Written by Luke Siedow

Corporate Chef, Alive & Kickin' Pizza Crust
Not only is Luke a trained culinologist, but he has managed a successful pizzeria – and currently owns one! Luke brings value to a number of areas throughout Alive & Kickin’, including sales, culinary, and product showings – experience that makes him able to solve even the trickiest challenges operators face. Luke is also the face of Alive & Kickin’ in many of our demo videos!