bake - March 2013 - 53

cafe

Naples-style pizza is characterized by some
crispiness of the edge, where the rapid
oven spring creates thin membranes
covering a wonderfully inconsistent
crumb. It is a balance between crispy

some considerations. Study up on the style, but don’t be
intimidated by the certifying groups. Your consumer is likely
to allow you a fair amount of creative license in your interpretation of Naples-style pizza. Determine just how authentic
you need to be to please yourself and your customers.

and chewy, between fresh and charred.
Due to its short stay in the oven at

You don’t need to import your ﬂour, olive oil, water, tomatoes,

these temperatures, the pizza crust

cheese or even your oven; US producers and manufacturers

retains much of its moisture, and is best

have already got you covered. Do we still need to travel to

enjoyed right away. A longer bake (2 to
3 minutes) at a lower temperature (575°F
– 625°F) results in more crispness, and may
deliver a more texturally pleasing pie – especially if delivery is required.

France, or import French ﬂour and ovens to get a great loaf
of French bread? Mais non! Using US-made products and
regional specialties as toppings can make your cafe the place
to go for those who care about their food. Just remember to
keep it simple, and be true to your inner pizzaiolo!
MICHA EL B R OCKMA N IS A COR POR ATE CHEF AT WOOD

Guidance for a bakery cafe

STON E COR POR ATION , A N D TIM HU F F IS A T ECHN ICA L

For anyone thinking of adding Naples-style pizza to their

SERVICES MA N AGER AT GEN ER A L MILLS’ B A K ERY &

menu while the US consumer is still hungry for it, here are

CU LIN A RY TECHN ICA L SERVICES TE A M.

mtwfsusa.com

Overachieving
undercounter
Presenting NEO,™ the everywhere you need ice machine.
By providing increased levels in performance, intelligence and convenience, Manitowoc’s
new ice machine oﬀers an all-in-one solution to your undercounter ice cube needs.

Thirsty for more? Talk with Manitowoc® Ice.
©2013 Manitowoc Ice All Rights Reserved

1-920-682-0161 | ManitowocIce.com/NEO

bakemag.com | MAR 2013 > 53

http://www.mtwfsusa.com http://www.ManitowocIce.com/NEO

bake - March 2013

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bake - March 2013 - Pan - 1
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bake - March 2013 - Pan - 40
bake - March 2013 - Pan - 41
bake - March 2013 - Pan - 42
bake - March 2013 - Pan - 43
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