When it comes to consumers and their pizza eating, today, it’s all about quality.
“Pizza continues to be popular with American consumers, and the appeal of fresh, artisan-style pizza has never been stronger,” said Darren Tristano, vice president of Chicago-based research firm Technomic. In fact, Technomic recently reported that a whopping 75% of consumers eat pizza three times a month or more.
That chewy, soft, pizzeria-style crust consumers seek in their slices has helped boost fast-casual sales like no other. What’s more, consumers believe brick-oven (45%), hearth-oven (43%) and wood-fired (32%) pizzas are of higher quality and simply taste better, according to Technomic.
Now, convenience stores want to get into the artisan pizza game. “As c-stores continue to change their image toward being a destination for quality food, fresh pizza is a step in the right direction,” Tristano said. C-store retailers who capitalize on the fresh-pizza opportunity can appeal to the consumer desire for quality pizza and drive foodservice sales.
But while most c-stores don’t have the space or budget for a high-end wood-burning oven, improvements in foodservice products have opened the door to achieving that craveable crust without the need for extra equipment.
For example, Land Mark Products Inc. offers a pre-sheeted, circle-shaped crust under the Piccadilly Circus Pizza brand that’s flash frozen and made with live yeast, which helps the pizza dough rise when proofed prior to baking.
“We mix the dough, and then we send it into our freezer tunnel. But the temperatures, at each stage, are crucial,” said Al Koep, research and development coordinator for Land Mark Products. “The best crust comes from dough that contains active yeast. It’s a tricky but necessary part of our process.”
Once the proofing begins, the yeast snaps back to life as if it was just mixed (and since it contains live yeast, the product must be used within six months).
Here, Koep outlines how c-stores can achieve that pizzeria-perfect crust using this live-yeast dough. In this case, the proof lies in the proofing.
1. Select a Proofing Method
Proofers are warmers that keep heat and humidity at the optimal balance and allow crusts to rise. Depending on space and budget, c-stores can either choose a proofer, or they can “bench” the Piccadilly Circus Pizza dough on a worktable and let it proof at room temperature.
Some proofers can proof dough in as little as 15 minutes, with an average around 40 minutes. Proofing at room temperature takes about two to three hours, according to Koep. Space-saving models often include a convection oven as a connected unit.
2. Proof Properly
When using a proofer, the dough can go almost straight from the freezer to the proofer or to the prep table. Koep recommends placing the dough in a pan and letting it thaw for a few minutes until it “nestles” in the pan.
Do not cover the pan when using a proofer so you can closely monitor the progress, Koep said. When proofing at room temperature, cover the pan to prevent the dough from drying out as it sits on the prep table.
3. Control Humidity
Most proofers have humidity settings, and Koep said those should be set to zero, as there’s plenty of water already in the dough. Even at higher elevations, no extra humidity is needed.
If benching the dough and the kitchen atmosphere feels humid, monitor the proofing process to prevent over-rising.
4. Observe Carefully
“The main thing with proofing is you can’t rush the process, and you have to keep an eye on the process,” Koep said. Because ambient temperature and atmosphere differs from kitchen to kitchen, there is no set time for proofing—only a sense of sight.
“You want just the right amount of rise so there is a little more training involved,” Koep said. The crust is proofed when the dough resembles a quilted mattress top: spongy, and with a little moisture. If left too long in the proofer, the crust will appear dry and crusty. If not proofed enough, it will look flat.
5. Bake to Finish
Choose an oven based on space limits and need for speed. Rapid-cook ovens can achieve that flaky crust in a matter of 3 minutes. Conveyor ovens can bake pizzas in 5 to 6 minutes, while some convection ovens take longer, around 8 minutes.
For more tips on implementing a fresh pizza program in your location, visit Piccadilly Circus Pizza here.
This post is sponsored by Land Mark Products