> the Sysco Pizza and Italian Cuisine
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2get a slice of the pro ts.Pizza is the number 2 entre in food service, outpacing the growth rate of all other food items. It represents more than 10% of all food sales.
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.
4 Pizza What You Need to Know! 6 Flour, Dough and Crust: Whole Wheat Pizza Crust Dough recipe
8 Doughs: Tuscan Pizza Calzones recipe
10 All About Sauce!
12 Magni co Cheese!
14 Pizza Toppings: Proteins
16 Pizza Toppings: Vegetables and Specialty
18 Specialty Toppings: Santa Fe Mexican Pizza recipe
20 Oil, Vinegar and Seasoning
21 Artisan Breads
22 Pasta Pairings
24 Pasta: Stu ed with Goodness
26 Pasta: Homemade Lasagna recipe
28 Desserts: Strawberries & Cream Pizza recipe
33 Keep it Clean!
34 Pizza Build it Right!
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3This product 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 and Italian cuisine! 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.
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Pizza What You Need to Know!> 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. Although the pizza industry experienced a decrease in sales during the recession, the beginning of 2010 has seen an increase in sales. The development and implementation of new technology and marketing strategies has enabled the pizza industry to adapt to growing consumer demands for cheap, fast and convenient products.
> The pizza industry recently captured nearly $37 billion in sales thats 9 percent of total restaurant industry sales.
> 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 comes from smaller chains and independent operators. Pizza appeals largely to young adults and families with children, and is most frequently consumed as dinner at home or o the premises.
Americans eat approximately 100 acres of pizza each day,or 350 slices per second.
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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 youll need to satisfy evolving consumer tastes and preferences.
> emerging trends
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More than 1.1 billion frozen pizzas and more than 4 billion fresh pizzas were sold last year.
High Gluten13-14% Protein
Mid-High Gluten12-13% Protein
All-Purpose H&R10-12% Protein
Sysco ArrezzioAll Trumps
Sysco Classic High Gluten Sysco Classic
Ideal for thin, chewy, New York style pizza
Develops crispier crust with a chew
Minimizes soakage of sauce into crust
Ideal for hand-tossed or pan pizza
An excellent go-between our
Greater dough tolerance over an all-purpose our, but a softer mouth feel than a high gluten our
Ideal for Chicago style, deep dish crust
Minimizes dough shrinkage and imparts more tenderness to the nished crust
Suitable for thick crust pizzas
> typical pizza ours
Flour, Dough and Crust our: whats the importance?protein & gluten > Protein is the largest factor in determining what type of bakedgood 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 erenceTraditional 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.
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7Whole Wheat Pizza Crust DoughYield: about 32 (10-inch) pizza dough rounds
6 pounds whole wheat our3 pounds all-purpose our plus additional for dusting5 teaspoons salt2 ounces rapid rise highly active dry yeast2 quarts warm water (110-115) cup plus 2 tablespoons honey cup plus 2 tablespoons olive oil Nonstick cooking spray
1. In bowl of stand mixer with dough hook, mix ours, salt and yeast on low speed. Add water, honey and oil, and mix on low speed until dough forms a ball; dough will feel sticky. Cover bowl tightly with plastic wrap
and let stand in warm place 50 minutes or until dough doubles in size. Makes about 16 pounds dough.
2. Spray sheet trays with nonstick cooking spray. Shape dough into 8-ounce rounds and place on prepared trays. Cover with plastic wrap and let stand at room temperature up to 30 minutes or refrigerate up to 2 days. For each pizza, atten dough balls into a 10-inch round.
white pizza > nely chopped garlic cloves> Arrezzio olive oil> sliced Roma tomatoes> cooked cocktail shrimp> artichoke hearts> sliced bell peppers> mozzarella cheese> chopped fresh basil
rustic Italian > crumbled Arrezzio Italian sausage> Arrezzio pizza sauce> roasted red peppers> Italian sharp and mozzarella cheeses
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8Create signature crusts, calzones and breads with Arrezzio!Arrezzio doughs and crusts let operators respond quickly to customer demand for custom pizzas. They have many applications, including those outside of the pizza category such as calzones.
Our dough balls allow for maximum creativity and exibility. This product comes frozen, and takes only three to four hours to thaw. Dough balls have a shelf life of two days in a refrigerated state, and last up to six months when frozen.
The base of every pizza is the dough.Todays operators are open to the many options now available. Small batch dough requires yeast, speci c equipment and the greatest amount of labor. Dough balls provide more consistency with less labor, but have a short shelf life.Pre-sheeted and pre-proofed ready-to-bake crusts require no additional equipment or labor, o er an extended shelf life, and provide a guaranteed consistent product.
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Tuscan Pizza CalzonesYield: 12 calzones or 24 portions
3 cup olive oil plus additional for brushing9 green and/or red bell peppers, sliced2 medium yellow onions, halved
and sliced cup chopped fresh basil leaves cup chopped fresh parsley leaves plus additional for garnish2 tablespoons Italian seasoning Kosher salt and ground black pepper, to taste12 9-ounce Arrezzio pizza dough
balls, thawed All-purpose our for dusting6 cups Arrezzio pizza sauce1 pound Arrezzio sliced pepperoni1 pounds Arrezzio shredded
mozzarella cheese (about 6 cups)Nonstick cooking spray
Grated Parmesan cheese for garnish (optional)
1. Heat oil in large skillet over medium-high heat. Cook bell peppers and onions until tender, stirring frequently. Stir in basil, parsley, Italian seasoning, salt and pepper. Remove from heat and cool.
2. For each calzone, roll out pizza dough ball into a 10-inch round, dusting with our as necessary to prevent sticking. Leaving a 1-inch border, spread cup pizza sauce over half of dough round; top with pepper-onion mixture, 1 ounces pepperoni and cup mozzarella cheese. Lightly wet entire border of dough with water; fold dough over lling to form a half moon. With fork, crimp edges of dough. Spray sheet tray with nonstick cooking spray. Place calzone on prepared tray and lightly brush with oil.
3. Bake at 400 for 35 minutes or until outside is lightly browned. Sprinkle with parsley and Parmesan cheese, if desired. Let stand 10 minutes; cut in half and serve with remaining 3 cups pizza sauce for dipping.
Readi-Rise A 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, Readi-Rise works well not only for pizza, but for calzones, stromboli or breadsticks.
proofed sheetedA fresh dough product without the hassle of proo ng, mixing, or rolling the dough. Proofed Sheeted Dough can be topped while still fro