17th November 2022
The Pizza and Pasta Association’s (PAPAs) National Pizza Week runs from the 21st to 27th November. It comes fresh off the back of the PAPA industry awards held last week, with a host of prizes dished out to pizza chains, Italian restaurants, and retailers both large and small.
Additionally, the Pizza Chef of the Year competition, sponsored by Futura Foods, concluded with Nicola Jackson-Jones of Two Cents Pizza being crowned winner. After being victorious in the Burrata category at the I Love Italian Food Show in October with her Detroit Style Pizza titled ‘The Cheesy & Onion’, she pipped last years’ winner Dan Hall (Mozzafella) to the overall prize.
And to celebrate National Pizza Week, we bring you the five latest trend insights from the pizza world. These are freshly served from the fantastic I Love Italian Show Pizza Edition, which featured talks and demonstrations from top pizzaiolos from across Europe including the likes of Pizza Pilgrims and Davide Civitiello of Rossopomodoro.
Respect for the craft, method, and the ingredients used in process of the creating the pizzas gives authenticity and value of the final product.
Look for those using the Biga technique (a type of pre-fermentation), long dough fermentations (72 hours plus), & ingredient appreciation, such as named or local flours.
It’s all about the base! And deep crusts that remain light and airy are in. Consumers are looking past the thin and crispy bases and are looking for bases with more character.
Detroit style pizza cooked in deep rectangular pans, pizza alla palla (meaning on a paddle), & pizza al padellino (meaning cooked in a little pot) are far thicker than traditional pizzas and on the rise.
Innovative toppings with a focus on new takes on spice. Consumers have always been attracted to spicy pizza toppings, but now are looking for new ways that the heat is delivered, as well as premiumising traditional toppings.
Spicy ingredients coming to the fore include ‘Nduja, hot honey, and CDB infused hot sauces, as well as slow roasted tomatoes and premium pepperonis giving that feel of luxury.
Fresh ingredients are being added post-cook for those finishing touches. These are often use as a contrast in terms of heat, taste and texture to the rest of the toppings.
Commonly used is fresh burrata, peppery rocket, herby gremolatas, & asparagus cream to add a point of difference and elevation from the traditional.
Celebration the best traditional ingredients is increasingly popular. Gone are the days of a unidentified meat feast, consumers are demanding information on the provenance of ingredients.
Look for San Marzano tomatoes (DOP), Prosciutto di Parma (DOP), & Mulino Caputo flour (including Pizzeria & Nuvola blends).
For more on how you can apply these trends to your business, as well as what cheese you should be showcasing on your pizzas, then contact Futura today.