bake Special Report - Pizza 2021 - 6

produce substandard pizza crusts,
points out Dave Krishock, bakery
technical support manager for Grain
Craft.
to ingredients - like flour - or to
process times and temperatures
can increase the chances of inconsistently
baked pizzas on a week in
and week out basis. "
So, the question looms: For pizza
makers, what steps are the foundation
of making great pizza?
Consistency in process is the key.
Dough is a living product, at least
until 140 degrees when the yeast
dies during the baking process.
Time and temperature standards
must be in place and adhered to
when mixing, processing, and storing
dough for later use. Fermentation
equals flavor and shortcuts taken
during the processing will simply
6
Pandemic recovery
Jeff Yankellow, director of bakery
food service sales for King Arthur
Baking Co., points out that a lot of
restaurant business was down over
the last year.
And yet, " the pizza category was
not one of them, " he says. " Pizza is
inherently suited for take-out and
delivery. Bakers and chefs and pizza
makers also found opportunities
to sell 'make at home pizza kits.'
The love affair is as strong as it has
ever been, and demand is going to
continue to increase. "
Which ingredients are gaining
popularity?
Aside from trending gimmicks,
Yankellow says he does not think
there are any specific ingredients as
much as better quality of ingredients
that are already familiar to people:
better pepperoni, better tomatoes,
better cheese, fresh vegetables.
Noted author/educator Reter Reinhart helps
guide a pizza revolution based on flavor.
" Also, domestic versions of these
are gaining ground as chefs find that
they are just as good and sometimes
better than the imported counterparts, "
he says, " as well as easier to
source and more affordable. "
No doubt convenience is
important, but this is not something
new, Yankellow points out.
" This has always driven pizza sales.
You can decide to get a pizza on
a whim and have it delivered to
your home in 30 minutes. That is
nothing new. People love fast, hot,
and delicious. There are so many
styles of pizza that suit this. Fast
casual concepts continue to do
well and is something well suited
for pizza for dine in and take away.
Neapolitan and Roman style may
be considered on the higher end
of the spectrum, but they can be
just as fast. Neapolitan can cook in
60-90 seconds. Roman style is often
cooked ahead and then portions are
reheated to order. "
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
JOHN UNREIN

http://www.bakemag.com

bake Special Report - Pizza 2021

Table of Contents for the Digital Edition of bake Special Report - Pizza 2021

bake Special Report - Pizza 2021 - 1
bake Special Report - Pizza 2021 - 2
bake Special Report - Pizza 2021 - 3
bake Special Report - Pizza 2021 - 4
bake Special Report - Pizza 2021 - 5
bake Special Report - Pizza 2021 - 6
bake Special Report - Pizza 2021 - 7
bake Special Report - Pizza 2021 - 8
bake Special Report - Pizza 2021 - 9
bake Special Report - Pizza 2021 - 10
bake Special Report - Pizza 2021 - 11
bake Special Report - Pizza 2021 - 12
bake Special Report - Pizza 2021 - 13
bake Special Report - Pizza 2021 - 14
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bake Special Report - Pizza 2021 - 16
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bake Special Report - Pizza 2021 - 18
bake Special Report - Pizza 2021 - 19
bake Special Report - Pizza 2021 - 20
bake Special Report - Pizza 2021 - 21
bake Special Report - Pizza 2021 - 22
bake Special Report - Pizza 2021 - 23
bake Special Report - Pizza 2021 - 24
bake Special Report - Pizza 2021 - 25
bake Special Report - Pizza 2021 - 26
bake Special Report - Pizza 2021 - 27
bake Special Report - Pizza 2021 - 28
bake Special Report - Pizza 2021 - 29
bake Special Report - Pizza 2021 - 30
bake Special Report - Pizza 2021 - 31
bake Special Report - Pizza 2021 - 32
bake Special Report - Pizza 2021 - 33
bake Special Report - Pizza 2021 - 34
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bake Special Report - Pizza 2021 - 36
bake Special Report - Pizza 2021 - 37
bake Special Report - Pizza 2021 - 38
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
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https://digital.bakemag.com/sosland/bake/bake-november-december-2022
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https://digital.bakemag.com/sosland/bake/bake-september-october-2022
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https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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