Kitchentelligence Magazine Summer 2023

The Pizza & Italian Guide

SUMMER

PIZZA BY THE NUMBERS

DEFINING YOUR DOUGH ALL ABOUT THE MOZZA

MAXIMIZING SAUCES & TOPPINGS

PASTA IS GOLDEN

COMPLETING THE EXPERIENCE

The Strength of Italian

Pizza and Italian cuisine have become a ubiquitous culinary delight, enjoyed by people from all walks of life. However, the key to setting your establishment apart lies in the details – the subtle crimp of the crust or the daring choice of toppings can make all the difference. From casual gatherings to momentous celebrations, Italian cuisine has the power to transform any occasion. It is a canvas waiting for your creative touch, allowing you to craft unique culinary experiences that leave a lasting impression. By mastering the art of pizza-making, you can unlock its full potential and turn it into a profitable venture that sets your restaurant apart. Embrace the challenge, and let pizza become your culinary masterpiece.

How to use this guide

Refresh your take on the building blocks of pizza and Italian cuisine. Discover a nuance you can use to drive traffic.

DEFINING YOUR DOUGH

Crisp, charred, dense or chewy – nothing defines your pizza more than your crust. It holds the whole pie’s personality and is the first thing diners feel as they lift, grab or fold their first slice.

Bella Bello by Shamrock Foods is here to help you dial into your desired performance with best-in-class pizza flours and expertise. Let’s take a look.

The essential elements

Master the foundational crust by breaking down the role of each major ingredient.

Glorious Gluten

The transformation of dough begins when two opposing yet complementary strands of gluten come together when flour is mixed with water, yeast, sugar and salt.

Structure: The type of flour you choose will determine the dough’s structure.

Browning: Sugar increases the browning effect and moisture retention in dough.

Hydration: Water dissolves the dry ingredients and activates gluten-forming proteins.

Flavor: Salt also works to strengthen the gluten.

Leavening: Yeast produces carbon dioxide bubbles – the key to a fluffy crust – and softens the dough.

Temperate Control: Oil helps lubricate the dough by limiting friction in the bowl. This affects the crispiness.

Master the steps of mixing 3

90% of pizzerias MAKE DOUGH IN-HOUSE.*

Whether you’re adding a new pizza program or perfecting a classic crust, consistency is everything. Master the three most critical aspects of mixing dough to produce perfect pies with every order that flies out the door.

1 Use a thermometer.

As the second largest dough ingredient, water temperature has a huge effect on fermentation. Make the use of thermometers a standard practice to get your dough at the right temp for proper fermentation (80ºF).

80ºF = THE SWEET SPOT FOR DOUGH FERMENTATION

The rate of fermentation doubles for every 15°F increase in dough temperature, up to 140°F!

Equip your restaurant with top-quality pizza equipment from Shamrock Foods, including high-performance pizza ovens, durable pizza peels, efficient mixers, dough trays, and more, ensuring precision and excellence in every step of your pizza-making process.

How to Use This Chart:

1. Check your room temperature. Find the value in the top row.

2. Check your flour temperature. Find the value in the left column.

3. The intersection of the Room Temperature column with the Flour Temperature Row reveals the water temperature needed to achieve an 80°F ideal dough temperature.

Add ingredients in the proper order. 2

First: Add water to the bowl

Next: Add weighed dry ingredients right on top – no need to pre-mix.

Finally: Add oil after the flour is hydrated (about 1 min).

Dough Formulation Guide

As the dough hook keeps churning, the gluten networks in the dough become more stabilized. Pause the mixer every few minutes to gauge the development.

Find the PERFECT BALANCE between extensibility (the stretch) and elasticity (the snap back).

3 Get a sense of how long to mix.

Choosing the right flour

#1 Factor in Performance = Gluten Level

GLUTEN = PROTEIN = STRENGTH

the

Crisper the Crust the higher the gluten level required.

New York-style

Thin & crispy

• Imparts a characteristic crisp crust with chewy texture

• Minimal sauce soakage

13-14%

PROTEIN LEVEL

High Gluten

Hand-tossed

Pan or Neapolitan

• Great “middle” choice

• Higher dough tolerance than All-Purpose; softer texture than High Gluten

Deep-dish

Thick & chewy

• Less dough shrink, more tenderness

• Most versatile flour

12.5-13.5%

PROTEIN LEVEL

Mid Gluten

10-12%

PROTEIN LEVEL

All-Purpose

We can help

Quality growing and milling is standard across our competitive selection. Ask your Shamrock Foods Sales Representative for help choosing the flour that will maximize yield and performance for each menu application.

Reading the flour label

What does “Treated” mean?

Treated = bleached and bromated Untreated = unbleached, unbromated Both produce the same end result. Only untreated flour can be called “all natural.”

“00” flour: Superfine and soft

This powdery flour is the finest grade of milling available. It is ideal for producing a light and thin Neapolitan-style crust with those characteristically puffy edges called the cornicione. Bake quickly in a wood-fired oven for maximum flavor.

ASK A BOUT OUR EXCLUSIVE OFFERINGS INCLUDING OUR 25LB NEW YORK STYLE FLOUR

What does “Enriched” mean?

Vitamins are lost during the process of milling, so many flours have the vitamins added back in. In that case, the label will include the term “enriched.”

YOUR DOUGH

Craveable crusts

Tweak the thickness or cut of your dough for buzzworthy LTOs – or a new take on signature pies.

The cheesiest Detroit style.

Spread cubes of cheese all the way to the edges of the crust so the butterfat drips down to the bottom of the pan. Or don’t chance it and grate, or even slice cheese directly into a rectangular black metal pan to form that deliciously crisp lacy structure around the edges.

The skinny on Square.

one of our Bella Bella specialists or chefs.

Chicago tavern-cut pizza is trending.

Prepare thin squares for snacking, preferably on a napkin. The crust should have a thin crackle around the edges, some chewiness in the center.

(Tip: Let dough ferment 24-48 hours, bake at 600 degrees.)

Whether it’s called Roman, Sicilian, or Grandma-style – leverage key characteristics to distinguish your pies. 1 2 3

Prep a thin, crunchybottomed crust.

Tip: Bake in a heavy metal pan, or simply re-toast the crust before serving.

Take toppings edge-to-edge.

Eggplant and garlic. Prosciutto slices. Fresh figs and arugula.

Slice it with scissors. Al taglio means pizza cut with scissors to the preferred width, often sold by weight.

Specialty Neapolitan Pizza Flour

Dough Guide

Click below to shop our portfolio of products

Bread Flour for Deep Dish

High-Gluten Flour for NY Style

Thin Crust

Par Baked Crusts

Frozen Dough Balls

Pasta Flour

A fresh take on classic Italian.

Beautiful meals begin with authentic ingredients. And for those in constant pursuit of the sublime, we invite you to elevate every dish with authentic, premium Italian ingredients curated by Bella Bello by Shamrock Foods.

Our Italian specialists have sourced an amazing assortment of premium pizza and fine Italian ingredients and products you can trust – and your customers will love. From the perfect dough to gourmet pastas, the finest cheeses to flavorful sauces and more, we bring our passion, expertise and insights to your tavola every day.

Bella Bello. Simply beautiful Italian.

Inspiration for Every Recipe

In a Convenient Pack Type for Any Kitchen

Trifoglio Olive Oils perfectly complement every aspect of your menu – from the appetizer to the final course. Our innovative 10 LT bag in box package keeps oil fresh longer by locking out air and light. Plus, you can dispense just the right amount with the convenient, built-in spout. Available in Extra Virgin Olive Oil and a 50/50 Extra Virgin Olive Oil/Canola Oil Blend, these oils are essential to bringing your most memorable dishes to life.

ALL ABOUT THE MOZZA

The stretch. The sheen. The sheer pleasure of the cheese can make or break the whole pizza experience. Explore the performance levels of key mozzarella formats and other exceptional cheese options.

How cheese format affects performance

Choose your preferred balance of performance and convenience.

Performance Meter

Loaf

z Performance: The loaf form allows for higher moisture and absence of added starch/anti-caking agents, which increases performance.

z Convenience: More prep time shredding.

z Portion Control: Manual portion control.

z Shelf Life: Shortest shelf life of all the options.

Shredded

z Performance: Excellent coverage.

z Convenience: Highest convenience, lowest labor. Blends come pre-mixed for optimal performance.

z Portion Control: Easy to roughly portion in cups.

z Shelf Life: Longer window of optimum performance compared to loaf.

Diced

z Performance: Slightly less coverage than shreds and more potential for pin-point blisters.

z Portion Control: Low labor, ready to use. Easier to portion, though slightly less precise than shreds.

z Shelf Life: Longer window of optimum performance compared to loaf.

Pizza Cheese vs. Mozzarella

“Pizza Cheese” contains an added ingredient, modified food starch, to help control moisture and fat release during cooking.

Make it with mozzarella

Oil (butter fat) and moisture levels have a huge impact on how a cheese melts and performs overall. Bella Bello by Shamrock Foods sources a full selection of preferred options so you can find the perfect blend.

Whole milk vs. part skim

Whole milk

• Richer, buttery flavor

• Less blistering

• Outstanding stretch

• Melts quicker

• Softer texture, smooth, creamy flow

• Has tendency to clump

• More oil on top

• Milky flavor

What causes BROWNING?

When the sugar in the cheese caramelizes, it causes browning.

Part skim

• Good stretch, but tight pull (more resistant)

• Less oil release

• Browns quicker

• Shred while cold

• Firmer melt, texture

• Less flow, more chew

Bocconcini

Use in salads, charcuterie boards

Bite size sizes & uses

Perlini

Use in salads, pasta salads

Ciliegine

Use in salads, pasta salads

Pearl size

Ovoline

Use sliced or cut for pizza

Cherry size Logs

Cut in half for pizza or use torn as a topping

Use sliced for pizza or caprese sandwiches

Egg size

Potato size

The test of a good cheese

Pay attention to:

• Blistering

• Oiling

• Melt Coverage

• Stretch: Test with a fork –More is better! It should start to break at 8 to 10 inches

• Taste & Flavor

Allow the pizza to cool and observe the cheese.

If it becomes transparent, that’s a sign of a low-yield cheese with high moisture and low fat.

Reheat a slice for 2 minutes in the oven and observe the cheese again for:

 Browning  Oiling  Taste

You know you have the right cheese with Villa Frizzoni®.

California-Made

Mozzarella Cheese

• Crafted from a generations-old recipe

• Smooth texture and even melt

• Delicate creamy taste and pale, ivory color complements other flavors

• Suited for all pizza applications

• Produces a reliable stretch

Available Whole Milk or Skim Loaves, Diced, Shredded, Blended

Wisconsin-Made

Part-Skim Shredded Mozzarella

• Rich dairy flavor

• Excellent stretch

• Consistent melt

Pizza Cheese

• Good texture

• Mild flavor

Regular and Fresh Mozzarella

Mozzarella & Other Cheeses Guide

Click below to shop our portfolio of products

Feta and Goat Cheeses

Grating Cheese

Provolone

Soft Italian Cheese

SIMPLIFRY YO U R WORLD

At Lamb Weston®, we have simplified and strengthened our product portfolio to help you choose the perfect potato product for your operation.

CLASSIC FRIES

OTHER PRODUCTS

SWEET POTATOES

MAXIMIZING SAUCES & TOPPINGS

The personality of your pie comes through in the quality and balance of flavors on top. Add distinguishing character with versatile ingredients that can make any dish more profitable.

First considerations for a winning sauce

Sauce is the smallest percentage of ingredient cost, yet it’s hugely influential in driving consumers’ choice in where to buy a pizza. Perfect your sauce to enhance the whole pizza experience in the most cost-effective way possible.

43% say the sauce is the #1 reason they buy a pizza.

Create robust balance.

A light, fresh sauce feels just right on a crisp crust, while a deep-dish pizza requires a thicker texture to stand up to it’s toppings. Consider the whole experience of the pizza when building a suitable sauce.

Know your tomato.

Villa Frizzoni® has options – from versatile prepared sauces with rich flavor to whole peeled and crushed tomatoes that are ideal for building your own.

Ready to use: Super heavy fully prepared sauce with ripe tomato and basil flavor. Most versatile, consistent, and convenient.

San Marzano style whole peeled: Authentic high-end flavor, best for light Neapolitan-style sauces.

Ground / crushed: Multi-purpose base for a wide range of versatile sauces.

Take flavor personally.

Sauce is, above all, a matter of taste. Incorporate Trifoglio® oils and Katy’s Kitchen® spices to optimize the final flavor and texture of each key sauce profile on your menu and draw in customers.

Pizza and Tomato Sauce

Sauces & Tomatoes

Guide

Click below to shop our portfolio of products

Imported and Domestic Tomatoes

Pesto and White Sauces

Oils and Vinegar

Delivering enhanced warewashing results

The ProClean Liquid Warewashing Program offers versatile, hard-working solutions that deliver clean dishes, glassware and flatware, even in diverse water conditions.

The program is designed to:

• Eliminate tough food soils

• Manage diverse water conditions

• Reduce corrosion rate

• Reduce rewash and hand polishing*

• Improve dry times up to 25%*.

And helps you drive:

• Positive guest experiences

• Repeat visits

• Positive reviews and word-of-mouth endorsements

• Loyalty

The ProClean experienced and dedicated sales team provide you personalized support to help you run a clean and safe operation.

Call 1 800 35 CLEAN or visit procleansouthwest.com for more information.

*Ecolab internal study, 2022 comparing TRUPOWER Heavy Duty Rinse Aid against Ultra Dry

Top your best

Use toppings to express your creativity and distinguish your pizza from the pies next door.

Be familiar & exciting all at once.

There’s always high demand for the classics. Savory, spicy pepperoni with the perfect curl. Succulent sausage. Bella Bello has a full selection of pizza toppings to help you elevate customer favorites with greatest efficiency and focus on new & exciting pairings.

Bend boundaries in a big way.

Nothing’s off limits when it comes to your culinary imagination. Test new combos as LTOs:

 Nashville hot chicken with pickles

 Piles of pepperoni (use multiple types and pre-cook some in a pan)

 Mexican pizza with seasoned beef

*Datassential Pizza Keynote 2022

Superfoods like avocado, kale, and arugula are among the fastest-growing toppings.*

Bend boundaries in a big way.

 Thai peanut pizza

 Shrimp scampi pizza

 Pickle bacon ranch pizza

 Hamburger pizza

Make

Make produce the star.

Mushrooms are trending. Try new varieties, along with a world of vibrant and pre-prepped produce from Markon to help differentiate your menu.

 Arugula & prosciutto

 Brussels sprouts & hot honey drizzle

 Avocado & arbol chili

Meat Toppings and Pepperoni

Meats Guide

Click below to shop our portfolio of products

Charcuterie/ Deli Meats

Vegetable Toppings

Vegetables Guide

Click below to shop our portfolio of products

Fresh Vegetables

PASTA IS GOLDEN

With stunt food, chaos cooking, and other media-driven disruptions on the rise, pasta remains a constant comfort. Customers don’t need to know how profitable it is, just how good it makes them feel.

The secret to highly profitable pasta

1

Take the original convenience food: Dried pasta that transforms into a sublime comfort food in minutes.

• Low Food Cost

• Fast Prep

• High Demand

2

Choose superior foodservice-quality pasta that is made to withstand:

• Double Cooking

• Extended Hold Time

• High Volumes

highest-performing Domestic and Imported

our exclusive

Bella Bello by Shamrock Foods presents the

pasta brands – including

Villa Frizzoni® brand that helps you drive value to a new level.

Today’s pasta is better than yesterday’s

Technological innovations have led to pasta that is more forgiving to under- and over-cooking, resulting in a higher level of consistency on the plate.

Is Bronze Die always better? Pasta extruded through traditional bronze dies is best for small-batch cooking. It’s performance is more variable. Teflon-die pasta, like we have in the Villa Frizzoni® and Garofalo product lines, is the better choice for highly consistent and repeatable outcomes –no matter the number of guests you’re serving at once.

Dried

pasta vs. fresh

• More cost effective

• Withstands cooking better

• Longer hold time (cooked & uncooked)

Thickness is everything for consistency! New levels of precision mean Bella Bello foodservice pasta cooks up just right.

1

Cook pasta to specified double-cook time.

The fast path to al dente

Double-cooking for speedy service

High quality foodservice pasta can be pre-cooked and served on demand.

2 Drain pasta.

3

Blast-chill or cool in ice bath.

4

Add oil to prevent sticking.

5

Pre-portion in sealed containers.

6

At time of service, simply finish pasta with heated sauce.

Did you know?

Gluten-free can be just as good.

One in five adults try to avoid gluten.* That doesn’t mean they have to avoid pasta, thanks to award-winning gluten-free options from Garofalo. Made with a blend of high quality quinoa, rice and corn and extruded in a traditional bronze die for exceptional texture and sauce cling.

Dry Pasta –Long Shapes

Pasta Guide

Click below to shop our portfolio of products

Dry Pasta –Short Shapes

Gluten Free

Pasta Flour

Cooked Pasta

Mastering the Art of Italian Cuisine

Villa Frizzoni®️ is home to a family of enticing Italian ingredients that truly inspire culinary creativity. From the neighborhood pizzeria to the whitetablecloth ristorante, our versatile products fit the needs of any operation and encourage the development of signature dishes with ease. Villa Frizzoni features tempting products that have been carefully selected to reflect the heritage and flavorful essence of Italian cuisine.

COMPLETE THE EXPERIENCE

Today it’s implied that good food will travel. Especially pizza. So box it and pair it in a way that will enhance the whole experience – with function and good taste.

Take Out Guide

Click below to shop our portfolio of products

Find a box to boost performance

Did you know?

A well-made pizza box and liner absorbs grease and allows moisture to escape, providing a crisper crust while still keeping the pie piping hot.

Beverages

Beverages and Desserts Guide

Click below to shop our portfolio of products

Desserts

Tempt the taste buds

Check totals practically raise themselves when you present guests with a selection of favorite fruity sodas or a slice of dreamy, cloud-like tiramisu. Complete the Italian order with Bella Bello by Shamrock Foods.

Thank you for exploring with us

The experts at Shamrock Foods work hard to help you get your operation to your destination of choice with consistency, authenticity and unwavering service. And what fun is going anywhere – to a world of Italian cuisine or otherwise – without discovering something unexpected along the way to elevate the experience.

Find our complete suite of resources at: shamrockfoodservice.com/resources

We welcome your suggestions and comments. Material chosen for publication may be edited for clarity and fit. Please direct all correspondence to:

Shamrock Foods Company

MAGAZINE – Reader Feedback

3900 E. Camelback Road, Suite 300 Phoenix, AZ 85018

kitchentelligence @ shamrockfoods.com