Pizza Today - July 2015 - (Page 42)

IK CHEESE Homemade burrata from Kesté Pizza & Vino New York, NY It's a Stretch FRESH MOZZARELLA SETS YOUR PIZZERIA APART By MELANIE WOLKOFF WACHSMAN Photos By JOSH KEOWN S cott Gittrich, president of Toppers Pizza, doesn't mind his work commute. That's because since 1998, Whitewater, Wisconsin-based Toppers Pizza, which has 70 locations across 11 states, has used a local cheese company as its primary supplier and manufacturer for its mozzarella. 4 2 / P I Z Z AT O D AY. C O M / J U LY 2 0 1 5 Located in Belgium, Wisconsin, the manufacturer receives milk from more than 130 local dairy farmers - the same farms Gittrich drives past. "When I hit the road I see the cows that are churning out the milk that ultimately becomes our cheese," he says. Toppers Pizza purchases an average of 40,000 pounds of mozzarella per week, with an excess of more than 160,000 pounds per month. "When I first got into the business, I didn't have the knowledge and understanding of the delicate balance involved in crafting the perfect cheese. So, I leaned on Jeff (Jeff Hiller, http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - July 2015

Pizza Today - July 2015
Expo Spotlight
Man on the Street
Respecting the Craft
Trending Recipes
Places That Rock
Dough Doctor
So Pesky
You’re Cured!
Holy Ravioli!
It’s a Stretch
Outside Looking In
Web Wonders
Delivering the Goods
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Behind the Scenes

Pizza Today - July 2015