bake - February 2015 - 55

cafe

Note: For a crispy, cracker-like crust, use bread ﬂour; for
a chewy crust, use a higher protein variety such as spring
wheat ﬂour.
Along those lines, what techniques and procedures would
provide good results for new retailer entries into pizza?

GLUTEN FREE PIZZA

The following procedures for the recipe above can produce
fresh, hand-tossed, sheeted pizza dough:
* Add water at 105-110°F to the mixing bowl
* Add active dry yeast and allow to dissolve for ﬁve minutes
* Blend ﬂour, salt and sugar together and add to the mixing bowl
* Add olive oil to the top of the dry ingredients
* Mix until dough becomes dry in consistency and does not
stick to the sides of the mixing bowl
* When dough begins to pull away from the sides of the mixing
bowl, mix for an additional two minutes until dough is elastic
in consistency
* Remove dough from the mixer and scale dough balls to
desired weight and roundness
* In a warm area, allow covered dough balls to double in size
before baking
* If necessary, covered dough balls can be refrigerated
overnight
* Dough balls to be used the next day should not be allowed to
double in size
* Once removed from refrigerator, dough balls can warm at room
temperature for at least one hour before sheeting and topping
* Bake pizza dough to achieve an internal temperature of at
least 180°F
* Add sauce and toppings prior to and after baking, as necessary
What are some trends in pizza that retailers should be aware of?
Just as the greater trend in all food and beverage products,
baking ingredients with more label-friendly appeal are growing
in popularity. Again, Natax 2.2 inactive dry yeast is regarded
as a cleaner alternative to traditional baking ingredients such
as L-cysteine and sodium metabisulﬁte. Additionally, the use
of speciﬁc enzymes can replace conventional emulsiﬁers like
diacetyl tartaric and fatty acids esters of glycerol (DATEM) and
sodium stearoyl lactylate (SSL).
Speciﬁcally for pizza, healthier options such as reduced sodium
offerings appeal to today's consumer, as long as taste is not
compromised. Also, whole grain and organic crust options, and
ﬂavor varieties such as sourdough and stuffed crusts, continue

The gluten-free market is cementing its staying
power as more than a mere dietary fad and
continues to make national headlines, including a
recent announcement by popular foodservice chain
Pizza Hut that it will begin offering gluten-free
pizza. In the retail sector, sales of gluten-free foods
posted an impressive compound annual growth
rate (CAGR) of 34 percent over the five-year period
ended in 2014, when market sales reached $973
million, according to market research publisher
Packaged Facts in the recently released report
Gluten-Free Foods in the US, 5th Edition.
Pizza Hut, a Yum! Brands business unit, plans to
offer gluten-free pizzas, available as cheese-only or
pepperoni, starting Jan. 26 at select restaurants
nationwide. Udi's Gluten Free will provide the
crust. The Gluten Intolerance Group, Auburn,
Washington, was instrumental in the in-store
training process. Pricing for the 10-inch pizzas
will start at $9.99.
"We partnered with the most-respected names in
the gluten-free community to develop a best-inclass pizza for those looking to limit gluten in their
diet," says David Gibbs, global CEO for Pizza Hut,
a subsidiary of Yum! Brands, Inc. "Our glutenfree pizza has all the flavor America has come to
expect from a Pizza Hut pizza, which is why we are
thrilled to add this great pizza to our lineup."
The gluten-free crust will be kept in a designated
gluten-free kit inside each restaurant, as will the
cheese, marinara sauce and pepperoni. All Pizza
Hut workers preparing the gluten-free pizzas will
wear gloves, bake the pizza on parchment paper
and use a designated gluten-free pizza cutter. The
pizzas will be placed in pizza boxes featuring the
Udi's gluten-free crust for delivery.

to drive consumer appeal.

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