2018 was a great year for pizza. From the emerging Detroit-style pizza trend, to non-tomato based sauces and unique toppings, the pizza industry continues to see growth and innovation.1
Now, as we roll into 2019, take a moment to check out our top pizza content from the last year. If you haven’t explored these formulas, troubleshooting resources, products and dough wisdom from the Doughminators yet, what are you waiting for? Let’s ‘dough’ it!
New York style thin crust pizzas are usually large, lending themselves to “by the slice” sales, while the long fermentation time sets their flavor profile and aroma apart. This formula can be used for both medium-thick and thin crusts depending on your preference.
Running into questions about your pizza dough? Our troubleshooting tips are here to help you with everything from dough consistency to flour selection to temperature control.
The flours you need to make pizza doughs across the spectrum, from Basic Pan Style Pizza to Neapolitan Style Pizza, and everything in between.
A good Neapolitan crust makes the pie: light and airy inside with a crispy exterior, this crust tends to get a little charred while baking which adds a unique aroma and flavor.
This classic thick and chewy crust has a soft interior texture, and the holding power to take-on extra toppings. Serve basic pan style pizza dough in rectangles, ovals or traditional round pies.
1Upserve Restaurant Insider, What Food Trend Does 2018 Have In Store For Pizza?, June 2018