Perhaps you’re looking to introduce something new on your menu, or maybe your operation needs to reinvigorate sales. Among the options, you may consider adding take 'n' bake pizza. This offering has the potential attract new customers, delight current ones, or give your bottom line a boost. But, like any business opportunity, expanding into take 'n' bake brings with it a number of considerations to determine if it’s the right fit for your operation.
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As the pizza crust experts, Alive & Kickin’ is often sought out by operators — and distributors looking to help operators — to answer questions about differences in commercial pizza crust types. We’re happy to help! Here’s a brief summary of some of the most commonly encountered pizza crust styles:
Until recently, wood-fired pizzas have been reserved only for restaurants that have installed a special wood-fired oven. This artisanal method of making pizza has been around since the conception of pizza itself, and involves heating a dome-shaped stone or brick deck oven to temperatures up to 800°F using real wood as a heat source. This gives wood-fired pizza an irreplicable smoky flavor, as well as a light, crispy texture, and perfectly charred bottom.
The more options, the better, right? Not always so when it comes to pizza crusts. Offering too many options on your menu can not only overwhelm customers, it can overextend your staff.
People love pizza! On average, Americans gobble up 23 pounds per person per year, and the pizza industry proves it with multi-year sustained growth—most recently reported as 2.35% in 2016.
Who doesn’t love a pizza with the perfect balance of chewy and crisp texture, a hint of unique smoky flavor, and the artisanal appearance of a hearth-baked pie? These are the distinct, mouth-watering characteristics only made possible when pizzas are cooked in a high-heat, wood-fired oven.
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.
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.