Few foods are as universally adored as pizza–and what’s not to love? It is delicious and versatile any way you slice it. Pizza’s popularity also means that competition is fierce: restaurants and pizzaiolos must make pies that stand out in the crowded market to succeed.
Take it from award-winning pizzaiola Chef Diana Cline: “The perfect pizza is always created with the best of ingredients. There is care in prepping every part, from the dough, to the sauce, to selecting the cheeses and toppings, putting them together and baking it to perfection.”
Saputo Foodservice team spoke with Chef Cline about trends, competitions, which cheeses make the best pizza, and more.
Which social media trends are influencing customer demands?
Social media is definitely affecting the industry, exposing people to regional tastes, new styles of pizza, and, of course, ‘shock value’ creations. Spicy toppings, sweet and spicy combinations and balsamic glazes are popular. Artisan crusts are also trending.
What is it like to be a female pizzaiola in a challenging industry?
As a woman in the pizza industry, I lead from my heart. Every time I have ignored or dismissed my ‘gut instinct,’ I have learned why it is important to pay attention to it. No matter how clearly you communicate, or how many awards you have won, some individuals are still unable to hear you. It took me a while to understand that this is not a reflection of my worth. Most people do not see you as you are, they see you as they are. That said, in my experiences across the world, I have met and worked with many wonderful individuals. People who not only want to work with me, but are proud to, and make the industry enjoyable and fulfilling.
What is the role of pizza competitions?
Pizza competitions can be a great way for independent pizzerias to stand apart from the mega chains, copycats, and other independent pizzerias. For me, it definitely helped increase awareness of being an artisan pizza chef in my home city.
How did you get started in the pizza industry?
While going to university for computer science, I delivered pizza for a chain. I met my former husband working there, and we were approached to buy a franchise. Several months into a handshake deal that was not coming together, we ventured out on our own. Making a great pizza was the easiest part; it was everything else that we learned the hard way.
Do you think classic pizzas will be replaced by trendier styles?
I do not think classic pizza styles–hand-tossed, pan, and Neapolitan–will ever disappear. People gravitate back to their favourites, no matter how delicious a trending pizza is. Offering new pizzas is a great way to stay top-of-mind and attract new customers, but whether a new style succeeds is mostly dependent on your existing customers.
Is Canada evolving on the pizza scene in North America and why?
Canada is evolving on the pizza scene as people continue to expand their palates and seek quality over quantity. They are not satisfied with run-of-the-mill chain pizzas. Talented pizzaiolos are bringing their passion for top-quality ingredients and cold-fermented pizza doughs, prepared in a variety of styles, upleveling the whole scene in North America.
What are the must-have cheeses on a classic pizza? Which Saputo Mozzarella is your favourite to use?
Must-have cheeses depend on which style of pizza you are making. Mozzarella is the foundation cheese for most North American-style pizzas. Buffalo Mozzarella or Fior di Latte are the foundation cheeses for Neapolitan-style pizzas.
My favourite Saputo Pizza Mozzarella is the 20% milk fat, in block form. It provides a perfect base to blend with other higher milk fat cheeses. It handles the high temperature of our pizza oven well, gives a great stretch, and isn’t greasy.
Meet Chef Cline at Pizza Fest Challenge!
Chef Cline is one of the judges at this year’s Pizza Fest Challenge happening on October 15th and 16th, 2024 in Montreal, QC.
If you are Canada’s best Pizzaiolo, put your talent to the test and come compete at the largest pizza making contest in Canada.