PZ - June 2024

JUNE 2024

CANADIANPIZZAMAG.COM

ALOHA, PIZZA!

Pizzerias celebrate the Hawaiian, a Canadian invention Register for Pizza Summit West 2024 Vancouver on July 8 – details inside!

P. 14 Pinsa primer:

Joe’s Italian Pizza, Ottawa

P. 20 15 tips for merchandising and displays

June 2024 Vol. 30, No. 3

DEPARTMENTS 6

From the Editor Automation

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Industry News Movers, shakers, legislation and news you can use

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The Pizza Chef

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Continuous learning

10 Tools of the Trade New products

20 Making Dough with Diane Learn 15 display and merchandising strategies

ONLINE

CONTENTS

PHOTOS: VIKTOR / ADOBE STOCK (COVER); MAIPAI (TOP); ILLUSTRATION: BRIAN FRAY (MIDDLE); BAKERS JOURNAL (BOTTOM)

Seminars from Bakery Showcase Bakery Showcase gathered together the industry for learning, artisan skills and automation innovation. You’ll find detailed summaries of educational talks and panels that happened at canadianpizzamag.com.

ON THE COVER Where do you stand on pineapple on pizza?

We talk to Canadian operators to find out how they’re innovating with the Hawaiian pizza, a quintessential Canadian invention. Read more on page 12.

COVER STORY

12 Aloha, pizza!

Pizzerias celebrate the Hawaiian, a Canadian invention

By Colleen Cross

7 16

14 Joe’s Italian Kitchen This ever-diversifying business in Almonte, Ont., is making its name on pinsa

By Karen Barr

16 Baking industry gathers Toronto Bakery Showcase was a hub for all things baking in May

By Colleen Cross

18 Canadian Pizza Summit West set for B.C. Register to attend and/or compete at Pizza Summit – a free event for pizzerias from across Canada, on July 8!

By Canadian Pizza Staff

22 Managing risk at your pizzeria Preventing incidents is a shared responsibility

By WorkSafeBC

CANADIAN PIZZA · June 2024

CanadianPizzaMag.com

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FROM THE EDITOR

BY COLLEEN CROSS

June 2024, Vol. 30, No. 3

Automation and your pizzeria

T

he robots are not coming – they’re here.

While the idea of large automated equipment pumping out your pizza and baked products may seem a world away to a small, independent pizzeria, it is well worth considering how automation could improve your efficiency and consistency of product.

If nothing else, the exercise of assessing your operations can help you come to terms with your workload, scale, output and potential for growth.

Even if you’re not ready to invest in a piece or line of automated equipment, it’s important to ask the question: What can automation do for operations, safety, productivity, consistency and creativity?

We know automation is a labour saver. As it took hold more widely, we often heard that it can free up your team to focus on other important work that requires the human touch.

A common reaction has been concern over job losses. But these days the acute labour shortage has pretty much overtaken that concern, especially during and immediately after the pandemic.

It’s become clear that the robots are not so much taking away jobs as filling gaps where no workers are available.

But is your reaction to new technologies rooted in fear of change? If so, it might be time to open your mind to the many innovations out there.

A comment by “Same_Actuator8111” on a Reddit thread about bakery automation moved me when thinking of the neighbourhood family bakery: “The ultimate goal of automation shouldn’t be to turn the world into a vending machine, but to enable individuals to make their dreams a reality.

Robotics is uniquely situated to scale variety and complexity rather than just quantity.”

Automation manufacturers were out in force at the recent Baking Association of Canada’s Bakery Showcase in Toronto, where operators had a chance to look at bakery equipment and automated systems of all sizes for different location footprints up close, see it in action and ask questions of experts in automation, including

packaging automation.

A panel that included longtime expert bakers talked about how small and medium-sized bakeries and pizzerias can determine if, when and how to automate or update their equipment.

Two of many important points made stood out: Thomas Zetlian, plant manager, Arz Fine Foods, highlighted versatility: “You need to be flexible. Because sometimes your ROI calculation doesn’t work out at the end of two years. You need to be ingenious. Figure out if you can do something else with that piece of equipment and put it to use. You need to be able to use that machine all the time to the maximum of the output it can produce for you.”

Peter Jacobs of The Baker’s Workshop, touched on a benefit of automation anyone can relate to: “Every little piece of equipment that helped me shave off half an hour at the end of the day to be earlier home to my family and spend time with them – that was automation for me. If I had a hydraulic divider or a balance scale to scale up my pie dough or my bread pieces, that was automation.”

“Certain things can never be replaced but some things can,” said Kelly Black, co-owner of Una Pizzeria with four locations in Alberta, in an article for this magazine. “The dough making process was taking two people each in eight-hour shifts to perform the monotonous task of rolling balls of dough.” After adding a dough divider in 2022, it takes one person two hours. “Operations are drastically improved,” Black said.

The next time you attend Vegas Pizza Expo, Bakery Showcase, Pizza Summit or any trade show, ask questions, compare the answers, grab some literature, make connections with other pizzerias, expert suppliers and speakers and go from there. There is a wealth of knowledge available to you for the asking.

Best of the summer season to you. We hope to see you at the Canadian Pizza Summit West in Port Coquitlam, B.C., on July 8. It’s open to pizzerias from across Canada and it’s free! | CP

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EDITOR Colleen Cross ccross@annexbusinessmedia.com 519-429-5227 SALES MANAGER Stephanie Jewell sjewell@annexbusinessmedia.com 705-826-2254 ACCOUNT COORDINATOR Trish Ramsay tramsay@annexbusinessmedia.com 416-510-6760 AUDIENCE DEVELOPMENT MANAGER Anita Madden amadden@annexbusinessmedia.com 416-510-5183 MEDIA DESIGNER Curtis Martin GROUP PUBLISHER, VP SALES Martin McAnulty mmcanulty@annexbusinessmedia.com

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June 2024 · CANADIAN PIZZA

INDUSTRY NEWS

PIZZA EVENT

Register now for B.C.’s Canadian Pizza Summit West and Chef of the Year Competition!

We are excited to announce that the Canadian Pizza Summit West and Chef of the Year Competition will take place on Monday, July 8, at our host venue Sysco in Port Coquitlam, B.C.! We invite pizzerias from across Canada to join us!

Does your pizzeria have the best pizza in town, nay in Canada? Bring your signature pizza to the Summit and vie for a chance to win a trip to Las Vegas!

Not looking to compete?

Attend to meet fellow pizzerias, sample delicious pizza, see what top pizza makers are up to and meet pizza-focused exhibitors looking to help your pizza business thrive.

Work on your business, refresh your team and see what other independent pizzerias are up to. Spend the day with other operators, pizza makers and their teams, comparing notes, watching great pizza makers at work and tasting the newest pizza trends!

We extend a big welcome to Sysco as our host and Platinum Sponsor, Saputo as our Gold Sponsor, TD Insurance as our CANADIAN PIZZA · June 2024

Speaker Session Sponsor and Lactalis Food Service/Galbani as our Silver Sponsor!

It’s a special day that’s FREE for hard-working pizzerias and their teams.

See more information on pages 11 and 19 and at canadianpizzamag.com/pizzashow/ Vancouver

ON THE WEB Nestle set to sell $5 frozen pizza, sandwiches for Wegovy, Ozempic users; Assistant manager first woman to win Domino’s 2024 ‘World’s Fastest Pizza Maker’; Pizza Pizza announces first-quarter results; Toronto’s Oakwood Pizzeria celebrates 50 years in business | FOR MORE PIZZA NEWS, check out our website, canadianpizzamag.com

supply chain, allowing bakeries of all sizes to meet consumer demands despite challenges such as ingredient shortages.

The Baking Association of Canada (BAC) underscores the immense value of sustaining and enhancing the Temporary Foreign Worker Program (TFWP) and expresses concerns over recent changes to measures under the Workforce Solutions Road Map. The BAC advocates for a robust support system and open dialogue to reform and improve the TFWP, aiming to better support both workers and employers. We urge the federal government to reconsider this latest decision, and to enhance pathways to permanent

residency, facilitating smoother transitions for TFWs who wish to become permanent residents.

“Temporary Foreign Workers are critical to addressing labour shortages and skills gaps in the Canadian baking industry,” said Martin Barnett, executive director and general manager of the BAC. “It is imperative that the Canadian government acknowledges the vital role of TFWs and implements policies that support their integration. By doing so, Canada can ensure the continued prosperity and growth of its baking industry, ultimately benefiting the national economy.”

For more information, please visit baking.ca or email info@ baking.ca.

STAFFING

Canadian baking industry thrives with essential support from temporary foreign workers The Canadian baking industry, a $16-billion cornerstone of the nation’s food supply chain, continues to flourish, providing essential products and significant employment opportunities. However, this vital sector faces considerable challenges in securing sufficient labour, increasingly relying on Temporary Foreign Workers (TFWs) to bridge the gap.

The baking industry is grappling with a persistent shortage of skilled labour. TFWs play a crucial role in maintaining stability, enabling bakeries to plan for growth, operate efficiently, and, in many cases, remain in business.

These workers help uphold the integrity of Canada’s broader food CanadianPizzaMag.com

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increasing on menus.

Meanwhile, plant-based items have fallen out of the list of top 10 fastest-growing proteins entirely.

The data comes from Technomic’s new Ignite Menu data for the first quarter of 2024, available at ignite.technomic.com.

SKILLED TRADES

Toronto’s General Assembly Pizza welcomes Breadhead bakery and Sam James Coffee Bar Fast-casual pizza concept General Assembly Pizza is partnering with Sam James Coffee Bar and Breadhead Bakery to offer customers a wider range of products. Starting June 10, General Assembly will extend its opening hours, serving independent coffee roaster Sam James coffee and freshly baked pastries from Lucy Kirby’s Breadhead.

Guests can now enjoy a cup of coffee from Sam James Coffee Bar alongside Breadhead pastries while at the General Assembly Pizza location.

General Assembly Pizza, known for its naturally leavened sourdough, offers handmade 10inch pizzas, customized salads, snacks, an Ontario-focused wine and beer list and cocktails.

The goal is to create a Toronto-centric mini marketplace in downtown Toronto, the pizza company said in a news release.

GA Pizza sold its frozen pizza business in April 2023 and no 8

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longer produces or sells frozen pizzas. The team’s focus is now entirely on the restaurant.

STAFFING

7shifts report shares insights into what employees want Restaurant team-management app 7shifts has released a report entitled “What Restaurant Employees Want.” The 2024 research suggests the importance of flexible hours and work/ life balance, the fact that team members care just as much about camaraderie as they do about financial incentives and that when employees leave a restaurant, it’s often because of their relationship with their manager.

The annual report indicates restaurant employees crave recognition and feedback and team members are seeking more of the benefits typically associated with 9-5 jobs, such as health insurance, paid sick days, vacation and retirement accounts. Service professionals preferred shorter, more condensed training so that they can start the job more quickly.

Operators can access the report at 7shifts.com.

MENU TRENDS

Menu item counts and overall menu prices increased over the last year, Technomic reports Overall menu item counts in Canada are on the rise (up 4.3 per cent), with every mealpart showing growth, according to new data from Technomic for the first quarter of 2024. Also increasing are overall menu prices by 3.7 per cent in the last year.

Non-alcohol beverages saw the largest item count growth, up 8.6 per cent on menus year over year, in part due to jumps in chillers and protein/enhanced smoothies.

Several of the fastest-growing preparation styles over the past year are those associated with beverages, including slush, spritzer and cold brew.

Global flavours are growing on Canadian menus, with dragon fruit, guava and shiso all appearing on the list of fastest-growers. Similarly, several global proteins are on the rise, including chicharron, carne asada and mortadella.

Seafood such as Dungeness crab and whitefish are also

The Ontario government is introducing new policy and legislative measures to attract more young people to the skilled trades, including adding a new apprenticeship pathway and an online job matching platform.

The Ontario Ministry of Labour, Immigration, Training and Skills Development is creating a new stream, called Focused Apprenticeship Skills Training (FAST), that will allow students in Grades 11 and 12 to participate in more apprenticeship learning through additional co-operative education credits while completing high school.

Graduates would receive a new seal on their Ontario Secondary School Diploma to signify their successful completion of the program and recognize them for their dedication to learning in the skilled trades.

The province is launching an online job-matching portal for potential apprentices, journeypersons and employers to network and streamline the process for potential apprentices to find interested sponsors, register and begin training.

June 2024 · CANADIAN PIZZA

PHOTO: GENERAL ASSEMBLY PIZZA

BUSINESS MODEL

Ontario’s new measures aim to make it easier to enter skilled trades

THE PIZZA CHEF

Diana Cline is an award-winning pizza chef, a partner with Diana’s Cucina & Lounge in Winnipeg. In addition to creating award-winning recipes, Diana is a consultant to other pizzeria owner/operators in menu development, creating operational systems and marketing to help operators grow their business strategically.

Contact her at diana@dianascucinaandlounge.com

BY DIANA CLINE

Continuous learning

T

here’s no such thing as too much education. When you’re a small business owner, it’s important to continuously develop and to educate yourself and elevate your business.

The Japanese have a great word for it: “Kaizen.” This term essentially means continued improvement in all areas of your life and business.

Attending industry trade shows like the Pizza Expo in Las Vegas, Pizza Summits presented by this magazine and restaurant shows are great avenues to do just that. There are definitely costs involved: travel, hotel, meals, and sometimes additional costs for the workshop or course being offered. But if the information is applicable to your restaurant, then it’s an investment.

Years ago, I belonged to several restaurant mastermind and marketing groups, which were quite costly, but also extremely beneficial in personal and business mindset development, and skills specific for my restaurant. I learned that I couldn’t work on my business, if I was always working in my business. This is an important distinction, because working on my business is what grows sales.

Working in my business is a job, or rather, several jobs. Many people who initially get into the restaurant business, myself included, make this mistake in the first few years. Some never correct it.

I learned I could easily burn myself out working too many hours and doing all the jobs between myself and my then business partner. I learned that with a well-trained team to help run my business smoothly, using checklists and procedures, I could enjoy my business and a life supported by the business. I learned that my pizzeria was never meant to be all things to all

CANADIAN PIZZA · June 2024

Examples of resources: • Attending trade shows • Manitoba Tourism and Education Council • Social media course in April: Reels, Stories and Shorts Strategies • Membership in restaurant mastermind and marketing groups • Business Plan Development Seminar Series

It’s only by putting information to work in your business that you’ll see the return on investment.

Until then, it’s just another expense.

people. We couldn’t be both top-quality pizza and the cheapest pizza in the city – the math just doesn’t work.

And so, rather than being offended at non-customers who spoke against only our higher prices, I learned to educate my existing customers and stand in confidence on the quality of the ingredients we offer.

I learned that I couldn’t run the same marketing campaigns as the big chains. I just didn’t have the budget, but more importantly, I learned that the typical large-chain budget consists of many wasted dollars. I also learned how to market my independent pizzeria using cost-effective strategies and tracing return on investment. It’s been a 30-year, hands-on education.

You might be tempted to think that it’s enough, but even veterans in the industry like me know that you still need to sharpen your knives if you want them to work well.

I recently stumbled across a great resource for restaurateurs: the Manitoba Tourism and Education Council. They offer a variety of courses, from half-day workshops to full-day and multi-week courses. While some are paid courses, like their full-day Food Handlers course, many are free to individuals like ourselves in the tourism industry.

They deliver the courses in person in the classroom and some are available as online classes through Zoom, which makes them more accessible to those with a busy schedule.

I signed up for a social media course in April: Reels, Stories and Shorts Strategies. You may be thinking, “Don’t I already use social media?” Yes, but could I learn to use it better? Also, yes.

Turns out, it was a very informative session: I learned several good tips to help elevate my posts, and they covered Canva, a resource that I am already

using, but hadn’t realized that I could also use for Facebook, Instagram and even YouTube video content. It’s really great when you find out something you’re already familiar with is capable of doing even more!

I also signed up for a six-part Business Plan Development Seminar Series. The last time I wrote a business plan was in 2007, when it was necessary to grow my pizzeria to the next stage. You may wonder why I’m interested in writing a business plan for an existing business. I think it’s important for continuous growth to go through the exercise and refresh your mindset about your business, reassess your competition (no doubt it’s changed), review and update your goals, your team, your equipment, your financials, and also to plan the next few years. I’m three-quarters of the way through it and have found it very informative. Through the course, you also gain access to an online Business Plan Creator template that walks you through each section. This course breaks the process down into manageable slices, with plenty of examples and additional support along the way.

The other big lesson I learned years ago is that the information itself is incredibly important, but without putting it into action it has very little value. It’s only by putting it to work in your business that you’ll see the return on investment. Until then, it’s just another expense. Sometimes we need a little help to get the information or the strategy into an actionable, tangible thing. A good coach, mentor or course can be just the right combustion recipe to get things launched. May you find the inspiration to seek out one or all of these resources for your own continuous development. Until next column, be well and make great pizza! | CP

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TOOLS OF THE TRADE

When it comes to new ingredients, equipment and services, Canadian Pizza keeps you in the know. For more on new products for the pizza industry, check out our website, canadianpizzamag.com

PARBAKED CRUST

Variety of par-baked pizza crusts help save on labour costs

EGG ALTERNATIVE

Alternatives to egg market volatility Kirk Borchardt, senior research and development chef, Ardent Mills, introduced Bakery Showcase attendees to ArdentMills’ latest product, Egg Replace, designed to help alleviate supply chain challenges while also benefitting customers through new market growth opportunities and the ability to meet evolving consumer preferences for quality ingredients and great taste.

With the cost of eggs remaining high and relatively volatile in Canada due to a variety of factors, Egg Replace provides a solution to help shield bakeries, food manufacturers, and food-service establishments from the financial impact. Egg Replace is designed for ease of use, optimal taste and function, long-term cost efficiency and supply stability. It is composed of three ingredients and serves as a 1:1 replacement for traditional, dried whole eggs and can cut down on use by up to 100 per cent depending on application – offering ingredient cost savings without compromising on taste, 10

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texture or functionality.

Egg Replace is chickpea-based, gluten-free, plantbased, and contains no major food allergens, soy ingredients, colour or flavour additives, allowing bakers to meet consumer demand for increased options for alternative diets.

“With the launch of Egg Replace in Canada, Ardent Mills aims to provide our customers with the security of a cost-effective alternative that also encourages innovation,” said Reid McEachern, associate manager, Canada Marketing.

“This, in turn, will help customers better identify and act on opportunities for growth as consumers’ preferences and diets continue to evolve.” ardentmills.ca/egg-replace

Dreamcrust has a line of par-baked pizza crusts available to restaurants, pizzerias and bakery-cafés.

Based in Toronto, cofounder Eden Hazan said the company works with local restaurants, bars, hotels and other neighbouring businesses who use them as a cost-effective, easy way to add gourmet pizza to their menu.

“There is zero need for any machinery or skilled labour,” Hazan said. “Simply pull out a crust, add sauce, cheese and toppings, bake for three to five minutes and you have a gourmet pizza.”

The ready-to-bake crusts are available in wheat-flour and keto-friendly options. Both types of crusts are hand stretched and stoned baked in Toronto.

The company also offers frozen dough balls (regular, Neapolitan and keto-friendly) that they will customize these to your liking from anywhere between 70 grams to 500plus grams per dough ball.

Other product lines include frozen pizzas (both regular and keto-friendly) as well as

private-label opportunities.

Wholesale inquiries should be directed to hello@dreamcrust.com. dreamcrust.com

PORTABLE OVENS

Ooni launches gas-powered 24-inch oven to hold NY-style pizzas Ooni Pizza Ovens has launched a 24-inch pizza oven with a gas system allowing consumers to cook multiple pizzas, 20-inch New York-style pizzas and dual dishes or pizza styles at once.

The Koda 2 Max is built to feed the entire family, with zonal cooking allowing for nonstop side-by-side bakes and a digital thermometer hub with smartphone connectivity.

The Koda 2 Max has a 24inch cordierite baking surface that is capable of reaching 500 C (950 F). The expansive oven can bake one 20-inch New York-style pizza, two 12-inch pizzas, or three 10-inch pizzas at the same time. Ooni’s thickest 20-millimetre cordierite baking surface stays hotter longer while maximizing fuel efficiency, the company said in a press release.

Two independently controlled gas burners allow for side-by-side, dual-zone cooking at a range of temperatures.

A front-mounted digital temperature hub gives air temperature readings from either side of the oven, and a pair of digital food probes take internal temperature readings of meats as they roast. ooni.com June 2024 · CANADIAN PIZZA

Canadian Pizza Summit West where we crown the Pizza Chef of the year for the West!

COME JOIN US!

July 8, 2024 at Sysco

Platinum Sponsor:

1346 Kingsway Ave, Port Coquitlam, BC

In order for us to make this happen and gain National support and recognition of Pizza Chefs and their talents across Canada, we need you!

TAP INTO PIZZA TRENDS AND REFRESH YOUR PIZZA MENU! Do you make pizza at your bakery? Why not bring your signature pizza to the Canadian Pizza Summit West and Chef of the Year Competition, see how it stacks up and vie to win a trip to compete at the Las Vegas International Pizza Expo!

Connect with a creative Canadian Pizza community! Pizzeria, bakery-café and restaurant owners, operators, managers and your teams, find your pizza community and get up to date on the latest pizza trends? In one exciting Monday, you can see how top pizza makers are innovating! Get connected with your pizza community of chefs, operators and pizza-focused suppliers of equipment, tools, ingredients and services.

IT’S FREE TO PIZZERIAS AND THEIR TEAMS!

Silver Sponsor:

Gold Sponsor:

REGISTER NOW AT CANADIANPIZZASHOW.CA!

Speaker Sponsor:

COVER STORY

ALOHA, PIZZA! Pizzerias in Canada celebrate the Hawaiian, a Canadian invention

BY COLLEEN CROSS

C

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The Hawaiian from Acropole Pizza and Donair features a signature brown sauce that is special to Pictou County. Some customers make special requests for half pineapple and half pickles on their garlic fingers.

Agostino says pineapple on pizza is a matter of personal taste. “To each their own, more pineapple for us – but I would definitely tell people to try it.”

Jo Soto is general manager of The Good Son’s Don Mills location. She says Raj Sivasothy, whom they call “Pizza Man,” was the pioneer starting out at their Queen West location. “The management sent Raj to Italy to learn to make things the Italian way,” she adds. “He spent four months there training and learning.”

The Mauna Loa is a bestseller on their menu of classic Napoletana pizzas. Sivasothy describes three elements that set their version apart:

Six ways to incorporate pineapple: • fresh • roasted • fermented • rum-macerated • pineapple jam • cutting it different ways to create texture –Salar Madadi, Maipai

“Traditionally Canadians are so used to having a tomato base. Our version calls for a fior di latte base. Instead of bacon crumble or ham, we use pork cheek (jowl). Finally, we used scotch bonnet peppers.”

Sivasothy’s ideas about Hawaiian are closely connected with his dedication to the Napoletana style. He says they would never put pineapple on a traditional classic pizza. “It’s really difficult to create one that would balance.”

His advice: “If you’re going to use prosciutto, you should definitely always use white sauce.”

Customers sometimes request red sauce, but the chef steers them away June 2024 · CANADIAN PIZZA

PHOTO: ACROPOLE PIZZA

anada loves pizza and the Hawaiian is one of its gifts to the world.

Sam Panopoulos, who made pizza at his Satellite Family Restaurant in Chatham, Ont., in the late 1950s and early 1960s, is widely credited as the inventor of Hawaiian pizza. The entrepreneur, known as a great storyteller, died in 2017. Panopoulos described the historic moment in an interview with Atlas Obscura in 2015: “People said ‘you are crazy to do this,’” Panopoulos remembers. But he liked it immediately and starting advertising his crazy new pizza topping. Amazingly, it caught on.

The classic union of ham and pineapple was an accident, a result of only having a few different toppings to work with.”

Today the Tsirimbis family carries on Panopoulos’ legacy with a popular Hawaiian pizza featuring pineapple, mozzarella and ham with a red sauce on the menu.

Rocco Agostino, Executive Chef/ Partner at Libretto Restaurant Group in Toronto, says their version has a smoky flavour: “We roast our pineapple to give it a bit of a smoky flavour. We did do a collaboration with Craig Wong from Patois. It was a jerk mortadella pizza, and one of the components was a pineapple syrup.

“I think it’s always good to pair something sweet with something hot to give that contrast.”

from that choice. However, to those who insist pineapple isn’t compatible with pizza in Italy he says, “I don’t understand that because they use a lot of figs and pears on pizzas in Italy. It can be light. Maybe it’s not loved the same way, but why limit yourself to just those two types of pizzas?”

In 2022 Salar Madadi, owner of Maipai pizzeria and tiki bar, Hamilton, Ont., earned second place at the Chef of the Year East competition with his playful Pumpkin Spice not a Latte. The Detroit-style pizza featured slow-roasted pumpkin purée seasoned with sage brown butter and maple syrup, crumbled goat cheese and smoked pineapple.

The idea of pineapple on pizza sets the creative chef’s imagination on fire.

“At the moment we don’t have a pineapple pizza on our regular menu. We did have one previously but took it off to rework it as it had three components that were unique to it and wasn’t an efficient use of prep time. That one we called the 808 (the area code for Hawaii) and made it as a Hawaiian pizza with island flavours. Ours had fresh pineapple, bamboo leaf-roasted kalua pork, crispy spam chips, red sauce and pineapple teriyaki sauce.”

They get requests to put a Hawaiian back on the menu. “We’re testing out a few different versions to put a pineapple pizza back on our regular menu as it feels like a bit of a travesty that we’re a tiki bar without a pineapple pizza.”

Ever experimental, Madadi says, “We’ve done a lot of playing around with pineapple flavours on different feature pizzas here. Some of the different ways we’ve used it include fresh pineapple, roasted pineapple, fermented pineapple, rum-macerated pineapple, pineapple jam, and also playing with different ways of cutting it for texture.”

Like Agostino, the chef says, “I think when introducing something sweet like pineapple that it’s always good to pair it with something spicy or something acidic to provide some contrast.”

For him there are no limits. “We’ll try any combo once!”

The Hawaiian from Acropole Pizza and Donair features a signature brown sauce that is special to Pictou County. To be more precises, it’s an orange sauce. Tommy Cougias, who runs the Truro shop, one of four family-run locations in northern Nova Scotia, describes the process: “We start with fresh vegetables, seasonings are imported, it cooks, and we simmer it for three hours in 80-quart batches that last for two to three days. As the vegetables boil, the sauce thickens.”

Pineapple and brown sauce are an appealing combination and it’s a popular pizza on the menu. “Our sauce already has a smoky flavour to it,” Cougias says. “So they complement each other very well. Pineapple is getting so popular. As well as the latest fad of dill pickles. Some customers make special requests for half pineapple and half pickles on their garlic fingers. We have even had a customer ask for pineapple on their donair. I posted the pineapple question on Facebook a couple years ago. I got over 260 comments. And our group only has 5,000 members.”

Canada is a country of regional pizzas, but if we all took a vote on what this country’s official pizza should be, it’s a safe bet the Hawaiian would be a contender. Sweet and sour, smoky, full of heat and, most of all, balanced – the combination of pork (in all its forms) and pineapple is sure to inspire pizza chefs and pizza lovers for years to come. | CP

The New Gold Standard Ample free oil for indulgent experience

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CANADIAN PIZZA · June 2024

Let’s connect

WWW.LACTALISFOODSERVICE.CA @LACTALISCANADAFOODSERVICE

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2024-06-07 8:21 AM

PROFILE

JOE’S ITALIAN KITCHEN This everdiversifying business in Almonte, Ont., is making its name on pinsa

BY KAREN BARR

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The Sophia Loren (foreground) featuring tomato sauce, fior di latte, arugula, prosciutto, Parmigiano and balsamic glaze is a crowd favourite and one of Joe Princiotta’s favourites.

the Mississippi with a beautiful view of the waterfalls,” says Sasha Ruhs, director of operations for Joe’s Italian Kitchen. “We get guests from Ottawa and small towns nearby, as well as big cities like Toronto and Montreal.

During the winter months, Almonte has a lot of loyal guests who return on a weekly and even daily basis.”

“Our chefs were well-trained, but we wanted them to learn how to prepare Neapolitan pizza from experts, so we all went to a pizza school in Toronto,” remembers Joe Princiotta, president of Joe’s Italian Kitchen and Pinsa Romana Canada. “While there, we learned about a special flour that produces a light, airy pizza called June 2024 · CANADIAN PIZZA

PHOTO: JOE’S ITALIAN KITCHEN

izza, a culinary icon with a rich history, has been revolutionized by the introduction of the Pinsa.

This innovative creation, born in 2001 at the hands of Corrado Di Marco, a member of one of Rome’s oldest baking families, is a testament to the ever-evolving culinary innovation.

Seeking a lighter alternative to pizza dough, Di Marco meticulously crafted a unique flour blend to make Pinsa.

“It will no longer be round but oval.

I will no longer call it pizza, but Pinsa,” Di Marco has been quoted as saying when introducing the new creation.

Meanwhile, in late summer 2019, Joe’s Italian Kitchen emerged in the historic town of Almonte, 54 kilometres from Ottawa. The chosen venue was a 170-year-old textile mill, adding a touch of history to the dining experience. The culinary concept was to create shared plates with traditional Neapolitan pizza and pasta.

“Almonte attracts many tourists due to its charming buildings and the trails along the water. Our patio sits right on

pinsa.” After looking around, they found no restaurants in Canada that produced this type of pinsa dough.

The team contacted the Di Marco family in Rome, which produces the specialty flour, and later boarded a plane to learn more. “Within a few months and many weeks of training, we launched the first pinsaria in Canada. Joe’s Italian Kitchen became the first certified Pinsaria and manufacturer of the pinsa par-baked crusts in Canada,” Princiotta says.

Pizza and pinsa Romana, this new generation of pizza at Joe’s Italian Kitchen, differ in two ways: the flour and the ancient Italian method. The dough is 100 per cent handcrafted and made with a blend of wheat flour, rice flour, soy flour and sourdough that, in the right proportions, gives it the desired quality and taste. By using the ancient Italian method of making up the dough, the amount of water and yeast in the pinsa is different than pizza. Additionally, the pinsa dough contains a modest amount of extra virgin olive oil.

EXPANSION Joe’s Italian Kitchen has expanded to include two other Ottawa locations today. “On average, we sell over 2000 Pinsa per week in our restaurants yearly.”

“It’s hard to pick our top two best-selling pinsa as they are very close in numbers,” Ruhs says. “The Joe Walsh is not your traditional style.

It has a tasty pesto base with chicken, mushrooms, and Fior di Latte, topped with arugula with a balsamic glaze. The Joe Frazier is traditional with our homemade pinsa sauce, mozzarella and pepperoni. It’s a top seller to anyone who likes to keep it simple.”

“Let’s not forget about the Sophia Loren,” adds Princiotta, referring to the Pinsa with tomato sauce, fior di latte, arugula, prosciutto, Parmigiano and balsamic glaze, which is one of his favourites.

Other pinsa on the menu to note include the Aloha Joe, with tomato sauce, prosciutto cotto, double-smoked bacon, fresh pineapple and mozzarella, along with the Joe DiMaggio with double-smoked bacon, baby spinach, tomato sauce, grape tomatoes, sunny-side up eggs, Pecorino Romano and mozzarella. Then, there is Joe Montana, which has homemade meatballs, pepperoni, banana peppers, tomato sauce and mozzarella.

So, what is the profile of a customer who orders a pinsa from the menu? “Our customers are either pizza connoisseurs or health conscious. They love pinsa for its airiness, crispness and taste. It doesn’t sit in your stomach like conventional pizza. It has less gluten, more protein and fewer calories,” Princiotta says.

When comparing regular pizza to pinsa Romana, the pinsa has 85 per cent less fat, 40 per cent less sugar, 40 per cent fewer calories, 100 per cent less cholesterol and 33 per cent fewer carbohydrates than traditional pizza.

“The reason pinsa Romana doesn’t sit in your stomach is also because of the 72-hour fermentation process,” adds Joe Sturla, the director of business development for Pinsa Romana Canada. “This breaks down the complex carbohydrates, proteins and fats into simpler forms, making it easier for the body to digest and absorb.”

TECHNIQUE What is critical when crafting the perfect pinsa? “During the mixing of the flour and the 72-hour dough fermentation, the pinsa temperature needs to be carefully monitored so that the dough ferments the correct amount,” Sturla explains. “Then, the pressure of the handmade dough balls and pinching of the pinsa need to be seamless to allow the pinsa to proof and cook to the perfect airy and crispy texture.”

Pinsa is also available wholesale through Pinsa Romana Canada as a fresh frozen product that is ready in five minutes. These are available in either plain or already dressed.

“I first discovered the Pinsa product just over three years ago when I was doing some restaurant consulting for a local restaurant group in Ottawa. It was truly love at first bite for me,” says Alex Munro, owner of Fiazza Fresh Fired Pizza, with three locations in Ottawa. “While we specialize in a ‘00’ Neapolitan pizza dough, I also wanted to include pinsa in our offerings. It’s such an incredible product and so versatile.

It cooks so well in our pizza ovens. The bottom of the pinsa comes out crusty, but the body of the pinsa is light and airy. Because of this, it becomes incredibly versatile by putting almost any kind of topping or ingredient on it, such as an all-roasted vegetable dish that is quite popular with our customers. It certainly lends itself well to a carnivore style as well.” | CP

CANADIAN PIZZA · June 2024

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INDUSTRY EVENT

BAKING INDUSTRY GATHERS Toronto Bakery Showcase was a hub for all things baking

BY BAKERS JOURNAL STAFF

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In one of several demonstrations, groundbreaking pastry chef Joanne Yolles showed attendees how to make Almond Cardamom Rhubarb Tarts using fresh rhubarb (find the recipe online at bakersjournal.com).

Langel and Ryan Stoesz of Tall Grass Prairie Bakery in Winnipeg exploring their unique history, community relationships and path to transition of ownership of this constantly evolving bakery business. Culture Talk: Celebrating Diversity with Up-and-Comers in Canadian Baking, sponsored by FCC, in which panellists shared cultural insights, values, and community experiences shaping their baking businesses. We heard about moments and decisions that helped launch signature products, and how they contribute to the expanding consumer appetite, palate and tastes.

Day 2 highlights included panels on Strategies for Facing Adversity, through which we learned about adapting to change and thriving, and Careers in Baking featuring Chef Anna Olson, where we learned about several unique careers and where students

and aspiring entrepreneurs a chance to ask questions and talk with experienced, inspiring professionals.

In a can’t-miss panel talk, Artisan Baking Into the Future, a diverse group of bakers dedicated to the preservation of artisan baking techniques and the cultivation of high-quality ingredients explored all facets of artisan baking. Karen Bornarth, executive director of the Bread Bakers Guild of America, led a deep conversation on ingredients, process and product with Simon Blackwell, owner of Blackbird Baking Co.; Issa Niemeijer-Brown, owner and founder of Gebroeders Niemeijer in Amsterdam; and Dawn Woodward, co-owner of Evelyn’s Crackers.

Find details of the sessions and many photos online at canadianpizzamag.com and bakersjournal.com. | CP June 2024 · CANADIAN PIZZA

PHOTO: BAKERS JOURNAL

akery Showcase welcomed more than 1,600 bakery, pizzeria and restaurant owners, operators and their teams as well as students and instructors May 5-6 at the Toronto Congress Centre.

The annual baking industry trade show and conference, presented by the Baking Association of Canada, featured more than 170 exhibiting companies presenting baking-specific ingredients, equipment, supplies and services.

Highlights included a fascinating panel talk on artisan baking moderated by Karen Bornarth, executive director of the Bread Bakers Guild of America (a partner in education with the BAC) that gave the floor to passionate bakers Issa Niemeijer-Brown of Gebroeders Niemeijer in Amsterdam, Dawn Woodward of Evelyn’s Crackers in Toronto, Simon Blackwell of Blackbird Baking Co. in Toronto. All talked about putting a high value on the work that goes into a loaf of high-quality artisan bread products and touched on the products, process and people of baking from scratch and selling to a public hungry for artisan bread.

The BAC’s Food Policy and Sustainability Committee provided an information-packed update on their advocacy activities. There we’ll be joined by our partners at the American Bakers Association.

Highlights included Taking a Successful Community-Based Bakery into the Future, an in-depth conversation with Tabitha and Paul

PIZZA EVENT

CANADIAN PIZZA SUMMIT WEST Pizzerias across Canada invited to register to attend and/or compete at Summit West in Port Coquitlam, B.C. – a free event!

BY CANADIAN PIZZA STAFF

T

he Canadian Pizza Summit West is open for registration!

Designed to help independent pizzerias network and grow their pizza business through ideas and innovations, the Summit and Chef of the Year Competitions will take place on Monday, July 8, at our host and Platinum sponsor Sysco’s location, 1346 Kingsway Ave, Port Coquitlam, B.C.

What to expect at the Canadian Pizza Summit The Canadian Pizza Summit and Chef of the Year Competitions is a one-day event just for pizzeria and restaurant owners and operators offering: • Exciting competitions featuring signature pies from diverse pizzerias!

• Ideas to take back to your pizzeria!

• Samples of delicious, cutting-edge pizza: the best Canada has to offer!

• A chance to learn innovative techniques from other pizza makers!

• Engaged sponsors and exhibitors specializing in and serving the pizza industry!

• Opportunities to network!

• Top-notch market research: learn what other pizzerias are doing – all in one place on one day!

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Who should attend?

Are you a pizzeria owner, operator or employee? Attend! Are you planning to open your own pizzeria or pizza franchise? Attend! Are you a food-service or catering owner or employee who has a focus on pizza? Attend!

What’s at stake?

Naturally the winner and top placers win bragging rights. Our new Chef of the Year West will receive a free trip to compete in the International Pizza Challenge at Pizza Expo in March 2025. Canadian Pizza magazine will feature you on the cover! And of course, an award to display proudly in your pizzeria..

Great Pizza Box Fold-Off Want to show off your box-folding skills? Enter! Owners: Looking for a way to set your pizzeria apart from the rest? Enter! Managers: Want to motivate your employees? Encourage them to enter! Want to be featured in Canadian Pizza magazine? Enter! Want to have fun and win cash in a pizza industry setting? Enter!

The Great Pizza Box Fold-Off is open to owners and employees of Canadian pizza operations aged 14 years and older. The Fold-Off will be held in the

Judges Peter Jacobs, Francisco Migoya, Marzia Molatore and Hassi Sadri work hard at the 2023 Vancouver Summit.

Prizes: • Chef of the Year West: Trip to compete at Vegas Pizza Expo in March 2025 • Second place: $300 • Third place: $200 • All chefs: Certificate of recognition • Great Pizza Box Fold-Off: $100 gift certificate from the Annex Pizza Bookstore

afternoon at the Summit while the Chef of the Year competition results are tabulated. All awards will be presented following the Fold-Off. Thank you to our host and Platinum sponsor, Sysco; Gold sponsor Saputo; Speaker Session Sponsor TD; and Silver Sponsor Lactalis Canada Foodservice for supporting this key industry event that celebrates the art and science of professional pizza making in Canada.

Join us to be part of Canada’s premier pizza competition and tabletop business event! | CP Register now to attend and/or compete at canadianpizzashow.ca/ location/vancouver.

June 2024 · CANADIAN PIZZA

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MAKING DOUGH WITH DIANE

BY DIANE CHIASSON

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality, and retail operators increase sales for over 35 years by providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns.

Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants.com or visit www.chiassonconsultants.com.

Learn 15 quick and easy display and merchandising strategies

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1. Use aroma to attract All pizzerias rely on attracting passing customers. If they can smell a delicious aroma coming from your pizzeria, they will instantly step inside your shop. An inviting aroma is a great pizzeria instore sales driver! Bake small batches of goods throughout the day to attract customers with aroma. If you can, use a fan to blow the pizzeria smells out onto the street to entice passersby.

2. Create displays that sell It’s critical that your merchandising displays be visually appealing. The first rule for displaying baked food items 20

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5. Use rustic décor Use traditional baking equipment such as flour bags and scoops, wooden breadboards and shelves, wicker baskets and Italian pottery to add authenticity to your displays.

6. Turn window shoppers into customers is to treat every item carefully. Do not pile, stack or cram your products into a shelf. Not only is this visually unappealing, but you are most likely damaging your products as well. Make sure you routinely refresh your product displays: I suggest updating at least once a month.

Offer free samples!

Giving your customers a chance to taste your products and opportunities to ask questions is the best way to realize a sale.

3. Offer smaller items Bake smaller pizzas, offer pizza-bythe-slice, make some mini pizza muffin cups and pizza rolls for the kids, prepare mini zucchini pizzas (zucchini pizzettes), make fun turning sausage, pepperoni, veggies and pizza dough into cute kabobs, sell stuffed pizza bites or half a sandwich, or offer half-cakes or pies to entice curious customers to try a product they might not want to spend money on for an entire huge pizza or cake.

4. Bake specialty apps Think of the best appetizers and side dishes you can sell with your pizzas.

What about bruschetta, garlic bread, cheesy bread, mozzarella sticks, grilled flatbread, homemade pesto, meatballs, buffalo wings, hot wings,

Pay close attention to the location of your products. Consumers tend to browse shelves at the eye level. They also focus more on things right before them, rather than looking at the sides or the back of a display.

7. Show off your pizzas Pizzas are best sold at or near the cash register, on the counter, inside a display case or at the take-out pickup point. Surprise your customers by using a combination of bright and vibrant signage. Your shop’s design and display aren’t meant to stay the same.

Consider refreshing your merchandising, displays, layout and signage every time you have new products or at least monthly.

8. Put snacks, desserts near cash registers If you sell desserts, another great place to display them is by placing them wherever customers wait to be served. As they wait, they look around.

And who can resist buying a tempting dessert? You can also position your tiramisu cakes, cheesecakes, pies, butter tarts, cookies, loaves of bread or pies on a tiered table at your store’s entrance. Next to your table, offer your June 2024 · CANADIAN PIZZA

PHOTO: VOLOSHIN311 / ADOBE STOCK

ou all know that first impressions matter. When it comes to retail, they may mean the difference between a new customer and a lost sale.

Visual merchandising encompasses your storefront and product displays, in-store signage, the variety of products available for sale in your pizzeria and the display of those products in a way that attracts and engages customers and motivates them to buy.

To determine where your pizzeria may miss out on opportunities to sell, consider what your customers see when they enter your shop. Shoppers stay to their right-hand side when they enter a store and walk along the perimeter to do much of their buying.

From crusty pizza to delectable mozzarella sticks, battered onion rings or sandwiches, bring your fresh products up front to the customer and make sure these products are of the highest quality, well presented and delivered with excellent customer service. Here are 15 quick and easy pizzeria display and merchandising strategies.

caesar salad, honey barbecue wings, spicy onion rings, garlic fries, zucchini fries, jalapeno poppers, fried calamari, assorted dips, and using your pizza dough to make yummy garlic knots?

Use proper signage to indicate what makes these appetizers and sides so special, such as the ingredients you use or the unique way you made them.

customers free samples of fresh hot bread from the oven with various spreads you sell.

9. Pair your products One way to improve your in-store experience is to use your displays to cross-sell certain products. Cross-merchandising is a great way to increase your sales. If you use display cases, highlight and dress up your products by pairing them with fresh vegetables, herbs, flowers or even a bottle of wine or champagne. All those props help to convey the feeling of freshness.

10. Offer free samples Offer free samples! I cannot stress enough how beneficial sampling can be for pizzerias.

Giving your customers a chance to taste your products and opportunities to ask questions is the best way to realize a sale. Sampling also allows your staff to educate your customers.

It is probably the best merchandising tool a pizza shop has available.

THE ELEMENTS OF PIZZA Scan code to buy this book

11. Use great POP materials Use colourful point-of-purchase materials such as posters, brochures, pamphlets, shelf talkers, menu boards, floor graphics and signs, sidewalk signs, tabletop displays, window clings, QR codes, bags and recipe ideas.

Don’t forget to add interesting and colourful signage inside and outside your shop, but don’t overdo it.

12. Sell merchandise Everyone loves merchandise, so target impulse buyers. Offer comfy sweatshirts, t-shirts and hats. Sell in-store or online aprons with your pizzeria’s logo. Anything sold will serve as a walking advertisement for your business. Have you thought of selling your pizza frozen?

13. Drive impulse and repeat sales Drive impulse and repeat sales by training your staff in effective merchandising such as seasonal displays, appealing product

presentations, in-store promotions, sampling and product bundling.

14. Elevate your food visuals Mouthwatering images of pizza with gooey melted cheese and a perfectly baked crust will arouse the appetite of customers. Post images on your Facebook page, and use excellent quality images and videos on Instagram and TikTok. Focus on building your accounts to reflect your pizzeria and tell your brand story.

Encourage your customers to leave reviews on Yelp, Google and your Facebook page.

15. Train and educate your staff Make training fun for your staff and make sure they also taste your food products so they can honestly and accurately inform customers. Make sure your staff members are well-trained and knowledgable about your pizzeria’s products, including the basic nutritional information and ingredients. | CP

The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes-same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough-each of which results in the best, most texturally sublime crust you’ve ever made at home. $39.00 | Item# 1607748380

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CANADIAN PIZZA · June 2024

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COLUMN

WorkSafeBC is committed to creating a province free from workplace injury or illness, and to providing service driven by their core values of integrity, accountability, and innovation. By partnering with workers and employers, they help British Columbians come home from work safe every day.

BY WORKSAFEBC

Managing risk at your pizzeria

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Understanding employer responsibilities Managing risk in your workplace involves thinking about what might cause harm to your workers and determining whether you are taking reasonable steps to prevent that harm from happening. To manage risk, follow these basic four steps: Understand the level of risk in the workplace, implement appropriate measures, communicate policies and protocols to all workers, and monitor and update measures regularly.

Applying the hierarchy of controls When considering how to reduce risk, there’s a certain order you should follow. This is called the hierarchy of controls. It’s important to follow the hierarchy, as shown below, rather than start with the easiest control measures.

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The hierarchy of controls shows the order you should follow to reduce your workplace risk.

Note that while the controls are listed in order of effectiveness, all four types of controls should be considered. They often work best in combination.

It’s important to follow the hierarchy, as shown below, rather than start with the easiest control measures.

Note that while the controls are listed in order of effectiveness, all four types of controls should be considered.

They often work best in combination: • Elimination or substitution: Eliminate the hazard, if possible, or replace with a different process. Is there a safer way to perform the task? Can workers use a less-harmful product?

• Engineering controls: Are there any equipment or other physical changes you can make to the workplace that will make the task safer?

• Administrative controls: Are there safe work procedures or practices that will reduce the risk?

• Personal protective equipment and clothing: Is protective clothing or equipment necessary to protect workers, by itself or in combination with another type of risk control?

Control measures don’t have to be costly.

For example, scheduling workers so they rotate job tasks helps reduce musculoskeletal injuries (MSIs) from repetitive motion. Considering how serious an injury can be, this is a low-cost precaution.

During a WorkSafeBC inspection, our prevention officers can help you

identify other ways to control risks.

Preventing incidents is a shared responsibility As an employer, you need to consult with your workers and with your joint health and safety committee (or worker health and safety representative) when identifying risk factors and potential controls. Workers are in a great position to help in this process as they often have the best insights into the hazards they face on the job.

For resources on assessing and controlling risks, visit worksafebc. com/managing-risk.

Flour dust exposure risk For most pizzerias flour is just part of a day’s work. Flour dust may seem harmless but dust in high concentrations is a contaminant that must be controlled. Mitigating and eliminating these risks is a must for employers. Many harness the power of their joint health and safety committee or worker representative to identify and control risks. Be sure to read “Reduce flour dust exposure risk”

by WorkSafeBC in our April issue and at canadianpizzamag.com. | CP June 2024 · CANADIAN PIZZA

DIAGRAM: WORKSAFEBC

orkSafeBC inspections are an important part of ensuring health and safety in B.C. workplaces. Our prevention officers focus on risk management basics to ensure the most significant risks are effectively addressed. A risk management approach involves workers and employers identifying hazards, evaluating risks, and implementing controls that are specific to the on-site activities.

Prevention officers also focus their inspections on making sure employers are communicating effectively with workers and monitoring their risk management through foundational occupational health and safety systems.

This includes looking at young and new worker orientations, training, supervision, incident investigations, worksite inspections, and (where applicable) joint health and safety committees that are effective, robust, and well supported.

Where custom solutions meet baking hurdles.

We’re more than yeast.

Round pizza, Roman-style, Neapolitan? Modern bakery or traditional pastry? Multi production or single product? The possibilities are many.

VISIT OUR TORONTO SHOWROOM 672 Dupont Street 24

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FAEMA.CA Fo l l o w u s o n June 2024 · CANADIAN PIZZA