Baking & Snack - December 2021 - 32

PIZZA
" It simply comes down to taste, texture and preference.
Doughballs make an absolutely fantastic pizza, but they require
a more hands on approach and time management, "
Mrs. Cookson said.
Los Angeles-based Caulipower's cauliflower crust pizza
created a popular category in 2017, paving the way for gluten-free
pizza crusts. The brand launched its artisanal cauliflower
crust pizzas earlier this year. The new stone-fired
crust offers a thin, crispy, restaurant-style experience made
with cauliflower as the first ingredient.
Sourdough has gained acceptance with gluten-sensitive
Consumers are
reaching for premium
pizza products,
whether they're
artisan crusts or
elevated toppings.
Baker's Quality Pizza Crusts
sumers preferred tomato marinara, with 41% enjoying garlic
parmesan sauce on their pies, according to Technomic.
When comparing pizza sauce options, most consumers preferred
a balance of sauce characteristics leaning a bit toward
heavy (30%), savory (37%) and chunky (27%) sauces.
Sixty-two percent prefer pepperoni, and it is growing
in appeal as the protein topping of choice on menus
across segments. However, vegetable-forward pizzas are
trending and can be positioned as a way for consumers to
reduce meat consumption or as a unique dish, according
to Technomic. Mushrooms and onions were the top two
vegetable toppings preferred at 56% and 53%, respectively.
Producers can also look to global or international inspiration
for flavor variety innovation.
" Better quality ingredients, such as organic pepperoni,
vegetarian and plant-based toppings are growing in popularity, "
said Alex Corsini, founder and chief executive officer,
Alex's Awesome Sourdough, San Anselmo, Calif.
Pizza crust innovation
There are many different preferences in taste, texture and
style of pizza crusts, and offering a wide range of styles and
alternative ingredient bases helps producers reach a wider
market. Many consumers are looking for a thicker crust
and more indulgent toppings vs. a thinner crust and value
brands. Deep dish is the favorite at 50% with thin crust preferred
by 44%, according to the Technomic report.
" It absolutely starts with the crust, " said Anne Cookson,
vice president of sales and marketing, Baker's Quality
Pizza Crusts, Waukesha, Wis. " The base of the pizza defines
a good versus bad pizza no matter what sauce, cheese
and toppings are used. The key is to develop different
styles of pizza dough while maintaining high quality and
high standards. "
Ease of use and quality are significant drivers for pizza
crusts. However, producers must consider other factors
when innovating with both refrigerated dough and frozen
pizza crust products. For example, does the consumer want
thick or thin, chewy or crispy, and how much work are they
willing to do themselves?
32 Baking & Snack December 2021 / www.bakingbusiness.com
consumers and others because of its digestive benefits and
distinct taste. Alex's Awesome is committed to offering pizzas
with naturally fermented crusts made with organic flour
and topped with organic ingredients. Like many health-oriented
brands, Alex's Awesome uses grassroots marketing,
such as partnering with Moms Meet, a membership program
for health-conscious moms to test products.
" We are building awareness and interest by expanding
distribution in better grocery retailers, participating with
our retailer partners on pizza-specific promotions and using
the Moms Meet sampling program to build local store
awareness and trial, " Mr. Corsini said.
Palermo's Urban Pie pizzas use 100% rBST-free cheese
and meats raised without antibiotics, and they are free from
artificial ingredients. Urban Pie was first to market, introducing
a hemp seed crust in 2020.
" The product features an artisan crust baked with hulled
hemp seeds, delivering a great taste that has a functional
purpose for consumers who are cognizant about their food
choices, " Mr. Fallucca said. " Urban Pie also has a line of
vegetable crust pizzas, including Sweet Potato Crust BBQ
Chicken, Broccoli Cheddar Crust Bianco and Cauliflower
Crust Margherita. "
New York-based Banza's chickpea-based pizza brand
offers another alternative to traditional wheat flour-based
crusts. The line consists of five ready-to-eat options and a
plain crust to customize at home featuring portion-sized
nutritional values on the packaging.
Health claims influence premium
It isn't just one health attribute, but multiple claims influencing
pizza's appeal. All-natural, gluten-free and plantforward
ingredients are resonating. Portion control and
calories per serving are also emerging as a popular health
claim for consumers.
" The portion-control attribute, outside of the crust alternatives,
is playing out with pizza, " Ms. Lyons Wyatt said.
" Calories per serving is appealing if they are trying to be
more health-minded, and it gives them permission to indulge
in a pizza knowing that the calorie count will not
sabotage health goals for the day. "
For example, Alex's Awesome Sourdough Mushroom
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