From anchovies to pineapple, pizza toppings have been fueling debates for decades. But ask a serious pizza lover what separates a good pie from a great one, and the conversation eventually finds its way back to the crust.
Of course, craveworthy crust doesn't happen by accident. Flour strength, gluten development, fermentation, and ingredient selection all influence how a pizza stretches, bakes, chews, and ultimately performs from oven to table.
Flour Power
When flour proteins combine with water, they form gluten, an elastic network that traps gas produced during fermentation. That structure influences everything from oven spring and crust texture to how well a slice holds up during dine-in, carryout, and delivery.
Different pizza styles call for different flours:
- Assoluti!® Premium High Gluten Flour (14% protein): Designed for options like New York-style and thin-crust, Assoluti!® creates a strong, elastic dough that delivers a crisp crust, satisfying chew, and the durability needed to support generous toppings.
- Luigi® High Gluten Flour (13% protein): A versatile choice for thicker-crust pizzas, Luigi® delivers the structure needed for hearty pies while maintaining a tender, satisfying bite.
- Roma® Neapolitan-Style Premio '00' Fine Ground Flour (12% protein): Finely milled for high-temperature ovens, Roma® produces the airy cornicione, tender interior, and delicate crispness associated with traditional Neapolitan pizza.
Slice Inspo: Create a “Crust Flight” featuring three slices: a foldable New York-style topped with pepperoni and FLAVORSMITH® Sweet Heat Hot Honey; a Neapolitan pizza finished with pesto, burrata, and blistered tomatoes; and a Detroit-style square layered with shawarma-spiced chicken, feta, and cucumber-yogurt drizzle.
The Waiting Game
Extended fermentation gives yeast time to develop flavor compounds while improving dough structure and extensibility. The result is better browning, greater complexity, and the kind of chew that separates a good pizza from a memorable one.
Some operators ferment dough for 24 hours. Others stretch the process to 48 or even 72 hours. While schedules vary, the principle remains the same: given enough time, simple ingredients can develop remarkable depth and complexity.
High-performance flours like Assoluti!® and Roma® Premio '00' help support longer fermentation schedules, allowing operators to unlock greater depth of flavor and more distinctive crust characteristics.
Slice Inspo: Lean into fall with a long-fermented Neapolitan-style pizza topped with roasted delicata squash, Piancone® whipped ricotta, and crispy sage.
Clean Ingredients, Strong Performance
Today's diners are paying closer attention to ingredient lists, creating opportunities for restaurants to tell a stronger quality story without overcomplicating recipes.
Assoluti!® and Luigi® products deliver the performance operators expect from high-gluten flour while removing potassium bromate and bleaching agents. These unbleached, unbromated options help support cleaner-label menu messaging while maintaining dough strength, consistency, and handling characteristics.
Slice Inspo: Think beyond savory applications with a seasonal dessert pizza. Start with a high-quality pizza dough, then top with Bacio® Whole Milk Cheese, fresh blueberries, sliced peaches, and a drizzle of honey or balsamic reduction. Finish with fresh basil.
A Slice Above
Seasonal toppings and creative flavor combinations can help pizzas stand out, but they're only as good as the crust beneath them. By investing in dough quality, restaurants can create pies that deliver from first bite to last.