bake - February 2015 - 54

cafe

Get Into Pizza
Pizza in US continues to reign supreme amongs consumers and
grow in popularity year after year. In Google's year-end search
report for 2014, the search engine giant stated that "pizza was
searched more than the World Cup." According to Packaged
Facts, each man, woman and child in America eats an average

Do typical thin and thick

of 46 slices (23 pounds) of pizza a year. These facts help to

crust pizza doughs differ in terms

make pizza a $30 billion per year industry.

of ingredients? If so, how do they differ?
Thin-style pizza crusts typically have lower absorption levels

Retail bakeries already have a foot in the door to the pizza

of water compared to thicker pizza crusts. Specially-formulated

business. Even a simple offering will provide a boost to proﬁt

enzyme-based systems, such as our Fermentase WM 200

margin relative to cost. To make a great pizza that customers

product, can help provide water management to thin doughs

will love and continue to buy, you must start with a great crust.

and ultimately improve the crispy characteristics of the ﬁnished

Whether customers prefer thick or thin is something that will

crust. Additionally, thin crust formulations utilize chemical

vary with each bakery and the area in which it operates.

reducers like L-cysteine, high glutathione products like our
label-friendly Natax 2.2 inactive dry yeast and other enzymes

Paul Bright, innovation manager at AB Mauri North America,

to improve sheeting and minimize shrink-back during the

answered questions about pizza crusts for experienced bakers,

baking process.

as well as those who might want to get into the pizza business.
On the other hand, thick-style pizza crusts utilize higher levels
of yeast in order to increase dough volume, but feature a

To make a great pizza that
customers will love and
continue to buy, you must
start with a great crust.

shorter processing and fermentation times compared to thincrust counterparts.
For a retail bakery that hasn't offered pizza previously but
wants to start, what is a simple pizza crust formula that would
work for them?
An excellent formulation consists of the following with 100
lbs of ﬂour as a base: 52-58 lbs of water; 2 lbs of salt; 1 lb
of sugar; 1 lb of olive oil; and 1 lb of active dry yeast.

54 < FEB 2015 | bakemag.com

http://www.bakemag.com

bake - February 2015

Table of Contents for the Digital Edition of bake - February 2015

Bake - February 1, 2015
Editor's Note - The Outlook for Retail
Table of Contents
News Bites - AB Mauri North America moves headquarters
Bay State expands Arizona milling capacity
Guild announces Bread Lab workshop
My Favorite Things
Management - Benefits Attract Quality
Labor Front - What is Full Time?
Food Safety - Food Allergy Friendly
Ingredients - Research Fuels Strawberry Innovation
Equipment - Divider/Rounders
All Cracked Up
Grow Business with Granola
Catering to Healthy Lifestyles
Building Strength
Go Artisan
Fifty Shades of Pretty Cake
Spring Approaches
What’s Ahead for Cookies?
Cafe - Get Into Pizza
Gluten Free Pizza
Creating a Unique Menu with Flavored Coffee
Products
Product Showcase
Classifieds
Ad Index
Online
bake - February 2015 - Bake - February 1, 2015
bake - February 2015 - 2
bake - February 2015 - Editor's Note - The Outlook for Retail
bake - February 2015 - 4
bake - February 2015 - 5
bake - February 2015 - 6
bake - February 2015 - Table of Contents
bake - February 2015 - Guild announces Bread Lab workshop
bake - February 2015 - 9
bake - February 2015 - My Favorite Things
bake - February 2015 - 11
bake - February 2015 - Management - Benefits Attract Quality
bake - February 2015 - 13
bake - February 2015 - Labor Front - What is Full Time?
bake - February 2015 - 15
bake - February 2015 - Food Safety - Food Allergy Friendly
bake - February 2015 - 17
bake - February 2015 - Ingredients - Research Fuels Strawberry Innovation
bake - February 2015 - 19
bake - February 2015 - Equipment - Divider/Rounders
bake - February 2015 - 21
bake - February 2015 - All Cracked Up
bake - February 2015 - 23
bake - February 2015 - 24
bake - February 2015 - 25
bake - February 2015 - 26
bake - February 2015 - 27
bake - February 2015 - 28
bake - February 2015 - 29
bake - February 2015 - Grow Business with Granola
bake - February 2015 - 31
bake - February 2015 - 32
bake - February 2015 - 33
bake - February 2015 - Catering to Healthy Lifestyles
bake - February 2015 - 35
bake - February 2015 - 36
bake - February 2015 - 37
bake - February 2015 - Building Strength
bake - February 2015 - 39
bake - February 2015 - 40
bake - February 2015 - 41
bake - February 2015 - Go Artisan
bake - February 2015 - 43
bake - February 2015 - 44
bake - February 2015 - 45
bake - February 2015 - Fifty Shades of Pretty Cake
bake - February 2015 - 47
bake - February 2015 - 48
bake - February 2015 - 49
bake - February 2015 - Spring Approaches
bake - February 2015 - 51
bake - February 2015 - What’s Ahead for Cookies?
bake - February 2015 - 53
bake - February 2015 - Cafe - Get Into Pizza
bake - February 2015 - Gluten Free Pizza
bake - February 2015 - Creating a Unique Menu with Flavored Coffee
bake - February 2015 - 57
bake - February 2015 - 58
bake - February 2015 - 59
bake - February 2015 - Products
bake - February 2015 - 61
bake - February 2015 - Product Showcase
bake - February 2015 - 63
bake - February 2015 - Classifieds
bake - February 2015 - Ad Index
bake - February 2015 - Online
bake - February 2015 - 67
bake - February 2015 - 68
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