While operators battle it out with innovative toppings, pizza crust is in the midst of its own revolution
Wood-fired, Neapolitan, deep dish — when it comes to pizza crusts, variety is king. But according to Elaine O’Doherty, Marketing manager, Canada at U.S.-based Ardent Mills, the top choice of pizza aficionados is thin crust — it’s the top seller according to operators — followed by pan, thick-crust and New York-style. Thin crusts, also known as flatbreads, are really just a different way to serve pizza, says O’Doherty, whose company promotes flatbreads as an opportunity to use unexpected ingredients. “Our executive development chef [Daniel Marciani] uses fresh salad greens on top of flatbreads, post-baking. He also likes pairing flavours and ingredients often used with artisanal breads, such as tapenade, pickled fruits and vegetables,” she says.
As for what’s next in pizza doughs and crusts, she says heritage grains such as spelt, quinoa and triticale are all emerging, as well as flavour pairings. “People are more interested in knowing the details of the ingredients they eat — from local heirloom tomatoes to grains. Operators should go beyond “multi-grain crust” as a menu description and include the grain origin, region where it was grown, who grew it, how it was milled, et cetera. People want the story behind their food,” says Marciani.
Written by Emilie Bell
