The result is a chewy crust with a subtle, nutty taste, creating wholesome homemade pizza dough that is perfect for deep-dish pizzas and calzones. Pizza food
620 KB – 24 Pages
PAGE – 2 ============
Pizza is the number 2 entrée in foodservice , outpacing the growth rate of all other food items. Any operator can add pizza to their menu– let Sysco show you how! With a wide selection from our own Quality Assured Sysco brands to an array of other authentic Italian products, Sysco can meet the needs and preferences of every operator. 418121414 Parliamo di pizza! Let™s talk pizza! 16 L™arte di fare la pizza! Build it right!18 Cominciamo dalla base Flour, dough and crust 10 La salsa! All about sauce! 12 Il formaggio Cheese please!14 Gli ingredienti: Pizza toppings 18 I condimenti: Olio, aceto e spezie Oil, vinegar and seasoning 20 Utensili Smallwares 23 Servizio igiene Keep it clean! what™s inside!Get a slice of the pro˜ts
PAGE – 3 ============
3This catalog was created to provide Sysco operators with a category-speci˜c guide to help start up or build business in a popular, highly-pro˜table market pizza! Learn how to introduce or expand menus with our large variety of quality pizza and Italian products. With innovative recipes, relevant product guidelines, helpful market trends and much more, this catalog is a valuable tool that outlines how our unique brands can enhance your business. benvenuti.
PAGE – 4 ============
Parliamo di pizza! Let™s talk pizza! > why start a pizza business?Pizza is very much part of the American way of life, with Americans eating approximately 100 acres of pizza each day, or 350 slices per second. > Pizza food service in the US is worth $4.4 billion in sales Š that™s 5 percent of total independent and regional restaurants. > 77 percent of Americans report eating pizza more than once per month, and an astounding 35 percent eat it more than once per week. Although dominated by four large brands, nearly half of the pizza industry is made up of smaller chains and independent operators. ﬁAmericans eat approximately 100 acres of pizza each day, or 350 slices per second.ﬂ
PAGE – 5 ============
The Pizza Consumer Trend Report shows that while nine out of every 10 Americans eat pizza at least once a month, consumers are now beginning to look for healthier, gourmet pizza options. Such demands require operators to think of not only unique o˜erings, but also, high quality ingredients. From innovative specialty toppings to high quality equipment, Sysco o˜ers everything you™ll need to satisfy evolving consumer tastes and preferences. > emerging trends 5
PAGE – 6 ============
6Do not load the center of the pizza with toppings. The ingredients should be spread evenly over the pizza to ensure the proper portion of toppings on every slice. > things to remember L™arte di fare la pizza! Pizza remains one of the hottest food trends because of its popularity, its ease of preparation, low food cost and high pro˚tability. Here™s a quick reference guide to building your own slice of the pro˚ts. Sauce, Cheese and Meats Vegetables CheeseSauceCheesePepperoni Italian SausagePork SausageBeefCanadianBaconBaconMushrooms OnionsGreen PeppersBlackOlivesTop CheesePersonal (7ﬂ)1.5 oz 2 oz 8 slices2 oz 2 oz 2 oz 3 slices1.5 oz 2 oz 1.5 oz 1.5 oz 1 oz .5 oz Small (10ﬂ)2 oz 3 oz 16 slices3 oz 3 oz 3 oz 5 slices2.5 oz 3.5 oz 2.5 oz 3 oz 2 oz 1 oz Medium (12ﬂ)4 oz 6 oz 20 slices4 oz 4 oz 4 oz 7 slices3.5 oz 5 oz 3.5 oz 6 oz 3 oz 1 oz Large (14ﬂ) 5 oz 8 oz 32 slices5 oz 5 oz 5 oz 9 slices5 oz 7 oz 5 oz 8 oz 5 oz 1 oz X-Large (16ﬂ) 6 oz 10 oz 40 slices6 oz 6 oz 6 oz 11 slices6 oz 10 oz 6 oz 10 oz 6 oz 2 oz Build it right!
PAGE – 8 ============
High Gluten13-14% Protein Mid-High Gluten 12-13% Protein All-Purpose H&R 10-12% Protein Sysco Arrezzio All Trumps Sysco Classic High Gluten Sysco Classic Ideal for thin, chewy, New York style pizzaDevelops crispier crust with a chewMinimizes soakage of sauce into crustIdeal for hand-tossed or pan pizzaAn excellent go-between ˜ourGreater dough tolerance over an all-purpose ˜our, but a softer ﬁmouth feelﬂ than a high gluten ˜ourIdeal for Chicago style, deep dish crustMinimizes dough shrinkage and imparts more tenderness to the ˚nished crustSuitable for thick crust pizzas > typical pizza ˚oursCominciamo dalla baseFlour, dough and crust˚our: what™s the importance? protein & gluten > Protein is the largest factor in determining what type of baked good will be produced. > The level of gluten in dough is related to protein level of the ˛our. > Gluten enhances the elasticity and a˜ects the texture of baked goods. > More gluten leads to chewier products like pizza and bagels, while less gluten yields tender baked goods like cakes and pastries. the dough di˚erence Traditional pizza dough is made with unbleached white ˛our, but with increasingly health-conscious customers, try incorporating whole wheat ˛our into your dough recipe. Using whole wheat ˛our helps add to the nutritional pro˚le of pizza by incorporating healthier whole grain into the dough. The result is a chewy crust with a subtle, nutty taste, creating wholesome homemade pizza dough that is perfect for deep-dish pizzas and calzones .Pizza f˜d service in the US is worth $4.4 billion in sales Š that™s 5 percent of total independent and regional re˚aurants.
PAGE – 9 ============
the dough di˚erence Traditional pizza dough is made with unbleached white ˛our, but with increasingly health-conscious customers, try incorporating whole wheat ˛our into your dough recipe. Using whole wheat ˛our helps add to the nutritional pro˚le of pizza by incorporating healthier whole grain into the dough. The result is a chewy crust with a subtle, nutty taste, creating wholesome homemade pizza dough that is perfect for deep-dish pizzas and calzones .99quick riseA great option for operators who want a fresh dough product that is pre-proofed, pre-docked, formed and unbaked. Taking only 15 minutes to thaw, quick rise works well not only for pizza, but for calzones, stromboli or breadsticks. proofed sheeted A fresh dough product without the hassle of proo˚ng, mixing, or rolling. Proofed Sheeted Dough can be topped while still frozen or thawed and will rise in the oven. These come in various sizes and multiple pizza formats. pre-sheeted Another dough option that avoids the rolling or mixing process. These are pre- formed in round or rectangular, and can be topped in a frozen state. Pre-sheeted dough is recommended for operations that speci˚cally focus on pizza products. L™impasto Know your dough
PAGE – 10 ============
Recommended QuantitiesPizza Size 16 inch14 inch 12 inch10 inch7 inchSauce6 ounces5 ounces4 ounces2 ounces1.5 ounces> saucing guideLa salsaAll about sauce! When it comes to pizza sauce, things can get personal. Whether traditional or unique, the independent chef can choose the sauce that best ˚ts their operation. Arrezzio pizza sauces are made from vine-ripened, fresh California tomatoes. Most Arrezzio pizza sauces are fully prepared with oils and spices already added, making them ready to use straight out of the can. Using a ½ cup measure, one can of sauce can yield up to 26 pizzas that™s 156 pizzas with just one case! Using a circular motion, spread sauce from the center of the crust outward, leaving ½ inch of the edge without sauce. Pizza, a segment of the f˜d service business with positive trends since its inception, has b˛n on the rise for more than 30 years.
PAGE – 11 ============
> sauce selections: 1111Arrezzio® Sysco® Imperial Sysco® Classic Sysco® Reliance canned tomatoes and sauce Sysco™s wide range of canned tomato sauce has the variety to meet any operator™s needs. From crushed to concentrated, strips to diced, you™re sure to ˚nd the right product in our line. As with all products, our canned tomato sauces are subject to Sysco™s stringent Quality Assurance guidelines. Select brands participate in our Lot Set Aside program, which allows for the continual assessment of the tomatoes selected for our canned sauces to ensure they meet our high quality standards.
620 KB – 24 Pages