> the Sysco Pizza and Italian Cuisine Product Catalog Sysco Pizza_Catalog.indd 1
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get a slice of the proﬁts. Pizza is the number 2 entrée 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.
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Pizza – What You Need to Know!
Flour, Dough and Crust: Whole Wheat Pizza Crust Dough recipe
Doughs: Tuscan Pizza Calzones recipe
All About Sauce!
Pizza Toppings: Proteins
Pizza Toppings: Vegetables and Specialty
what’s inside! 22
Specialty Toppings: Santa Fe Mexican Pizza recipe
Oil, Vinegar and Seasoning
Pasta: Stuﬀed with Goodness
Pasta: Homemade Lasagna recipe
Desserts: Strawberries & Cream Pizza recipe
Keep it Clean!
Pizza – Build it Right!
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This product catalog was created to provide Sysco operators with a category-speciďŹ c guide to help start up or build business in a popular, highly-proďŹ 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 – that’s 9 percent of total restaurant industry sales.
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 oﬀ the premises.
“Americans eat approximately 100 acres of pizza each day, or 350 slices per second.”
> 77 percent of Americans report eating pizza more than once per month, and an astounding 35 percent eat it more than once per week.
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> emerging trends 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 oﬀerings, but also, high quality ingredients. From innovative specialty toppings to high quality equipment, Sysco oﬀers everything you’ll need to satisfy evolving consumer tastes and preferences.
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Flour, Dough and Crust ﬂour: what’s the importance?
“More than 1.1 billion frozen pizzas and more than 4 billion fresh pizzas were sold last year.”
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 ﬂour.
> Gluten enhances the elasticity and aﬀects 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 diﬀerence Traditional pizza dough is made with unbleached white ﬂour, but with increasingly health-conscious customers, try incorporating whole wheat ﬂour into your dough recipe. Using whole wheat ﬂour helps add to the nutritional proﬁle 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.
> typical pizza ﬂours High Gluten 13-14% Protein
Mid-High Gluten 12-13% Protein
All-Purpose H&R 10-12% Protein
Sysco Arrezzio All Trumps
Sysco Classic High Gluten
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 ﬂour Greater dough tolerance over an all-purpose ﬂour, but a softer “mouth feel” than a high gluten ﬂour
Ideal for Chicago style, deep dish crust Minimizes dough shrinkage and imparts more tenderness to the ﬁnished crust Suitable for thick crust pizzas
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Whole Wheat Pizza Crust Dough Yield: about 32 (10-inch) pizza dough rounds 6 pounds whole wheat ﬂour 3 pounds all-purpose ﬂour plus additional for dusting 5 teaspoons salt 2½ ounces rapid rise highly active dry yeast 2½ quarts warm water (110-115°) ½ cup plus 2 tablespoons honey ½ cup plus 2 tablespoons olive oil Nonstick cooking spray 1. In bowl of stand mixer with dough hook, mix ﬂours, 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, ﬂatten dough balls into a 10-inch round.
topping combinations white pizza > > > > > > > >
ﬁnely 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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The base of every pizza is the dough. Today’s operators are open to the many options now available. Small batch dough requires yeast, speciﬁc 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, oﬀer an extended shelf life, and provide a guaranteed consistent product.
Create 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.
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Our dough balls allow for maximum creativity and ﬂexibility. 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.
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Tuscan Pizza Calzones Yield: 12 calzones or 24 portions 3 cup olive oil plus additional for brushing 9 green and/or red bell peppers, sliced 2 medium yellow onions, halved and sliced ¾ cup chopped fresh basil leaves ¾ cup chopped fresh parsley leaves plus additional for garnish 2 tablespoons Italian seasoning Kosher salt and ground black pepper, to taste 12 9-ounce Arrezzio pizza dough balls, thawed All-purpose ﬂour for dusting 6 cups Arrezzio pizza sauce 1 pound Arrezzio sliced pepperoni 1½ pounds Arrezzio shredded mozzarella cheese (about 6 cups) Nonstick cooking spray Grated Parmesan cheese for garnish (optional) 1. Heat oil in large skillet over mediumhigh heat. Cook bell peppers and onions until tender, stirring frequently. Stir in basil, parsley, Italian seasoning, salt and pepper. Remove from heat and cool.
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 sheeted A fresh dough product without the hassle of prooﬁng, mixing, or rolling the dough. 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 dough 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. Presheeted dough is recommended for operations that speciﬁcally focus on pizza products.
2. For each calzone, roll out pizza dough ball into a 10-inch round, dusting with ﬂour as necessary to prevent sticking. Leaving a 1-inch border, spread ¼ cup pizza sauce over half of dough round; top with pepperonion mixture, 1½ ounces pepperoni and ½ cup mozzarella cheese. Lightly wet entire border of dough with water; fold dough over ﬁlling 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.
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All About Sauce!
“Pizza is the only segment of the food service business with positive trends since its inception – on the rise for more than 30 years.”
When it comes to pizza sauce, things can get personal. Whether traditional or unique, the independent chef can choose the sauce that best ﬁts their operation. Pre-made pizza sauce, or starting from scratch with Sysco’s line of canned tomatoes... the choice is yours! Sysco tomato sauces are both ready-made to be used from the can, or they can be customized with herbs, spices, oils and other ﬂavor sources.
> sauce talk Arrezzio pizza sauces are made from vine-ripened, fresh California tomatoes. Tomatoes are crushed to the perfect consistency for spreadable pizza sauce. 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!
> saucing guide Using a circular motion, spread sauce from the center of the crust outward, leaving ½ inch of the edge without sauce.
Recommended Quantities Pizza Size
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canned can nned 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 dices, you’re sure to ﬁnd the right product in our line. And don’t forget the following options for specialty pizzas: > Red sauce for traditional pizzas, including zesty, Italian or traditional > Alfredo sauce for white or chicken pizzas > Alternative ﬂavors include barbecue, steak sauce, salsa or taco sauce 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.
> sauce selections: Suprema® Arrezzio® Ottimo® Sysco® Classic Sysco® Reliancee Sysco® Imperial
*To learn more about our Lot Set Aside program, click here!
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Magniﬁco Cheese! Cheese adds ﬂavor, color, texture and the appetizing appearance that the American consumer has come to expect on their pizza. Mozzarella and provolone make up the majority of the traditional cheese category, with their popularity as varied as the regions they are served in. Sysco oﬀers a variety of cheese in both bulk and shredded varieties, giving operators the ﬂexibility to choose what’s best for their menus. Shreds oﬀer 100% usage with greater coverage and yield, helping to reduce prep time. Bulk cheese oﬀers more ﬂexibility, allowing for varied shred sizes, and also providing the opportunity for slices or chunks to use in other recipes.
> traditional pizza cheese varieties mozzarella Traditional pizza cheese; great stretch, ﬁrm bite and great ﬂavor. lowfat mozzarella Richer, creamier texture with less ﬂavor and less oiling oﬀ. provolone Like mozzarella, but with a bit more ﬂavor. cheddar, monterey jack Great for Mexican pizza or when a brighter orange color is desired.
> cheese guide
parmesan and romano (hard, dry cheeses) Great ﬁnishers to sprinkle on last; adds tangy ﬂavor and aids browning.
Remember! Mozzarella is always available, a safe choice and will always work well. Use enough cheese to cover your pizza, but remember that the most costly ingredient in pizza is the cheese.
Recommended Quantities Pizza Size
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cheese che eese p proﬁ roﬁles mozzarella cheese
Originally, Italians ate mozzarella as a soft, fresh cheese. Later, cheesemakers made it with lower moisture to give it a longer shelf life. After World War II, GIs returned home with a taste for a delicious new food they had discovered in Italy – pizza. Today, thanks in large part to these soldiers, mozzarella’s popularity ranks second only to cheddar in the United States.
Known as the king of Italian cheeses, parmesan originated in the Reggio and Parma regions of Italy. It tastes sweet, buttery and nutty compared to the sharper and more piquant ﬂavor of romano. Serve a bowl of freshly-grated parmesan on the table with pasta dishes, steamed vegetables, soups, salads and pizza.
provolone cheese Producers use more cultures for provolone than for mozzarella. These additional cultures result in fuller ﬂavors and allow provolone to age well. In earlier times, Italian cheesemakers heated curing rooms with wood ﬁres, which imparted a slightly smoky ﬂavor to the cheese. Today, cheesemakers produce smoked and unsmoked provolone. Use a mozzarella and provolone blend on pizza, veal or chicken parmigiana, lasagna and casseroles.
Italian sharp cheese Italian sharp, a relative of fontina, is styled after table cheeses from Italy. It reminds some of an aged asiago. A semi-hard cheese aged for at least 60 days, it is equally at home as a table cheese or cooking cheese. Today, several cheesemakers produce this variety under various brand names. Blend mozzarella with q portions p p equal of Italian sharp for your pizza!
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Pizza Toppings: Proteins Sysco oﬀers customers a complete line of toppings in both meat, vegetable and specialty options. While pepperoni is a must for anyone serving pizza, other toppings are growing in popularity.
“Pepperoni is the most popular topping for American pizzas. It appears on 40 percent of all pizzas ordered in the United States, and represents nearly 400 million in food service pounds.”
> what is pepperoni? Pepperoni is a dry sausage – traditionally a combination of beef and pork that contains no binders or extenders. Paprika is added, which gives pepperoni its reddish appearance. The standard size is 45mm in diameter, which is specially-formulated for pizzas.
> pepperoni chat cupping Curls into a bowl shape that usually holds grease and is characteristic of pepperoni that has dried too fast. charring Outside edges will cook more rapidly than the center, resulting in a burnt product. This often happens with cupped pepperoni or when char-proofed spices are not used. greasing out Excessive grease will accumulate when the ratio of pork to beef is too high. Pork fat is softer than beef fat and will release grease more easily.
> why Arrezzio pepperoni? With more than 50 years of experience in blending and producing pepperoni, Arrezzio uses an exact ratio of pork and beef, which provides superior performance. Slow, deliberate drying virtually eliminates cupping, charring or greasing out in the oven heat, providing a pie that is appealing to the eye and pleasing to the palate.
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> Arrezzio re ezzio o fully-cooked fu ullyy cookeed meat me eat ttoppings opping gs Sausage is the second most popular topping after pepperoni. Sausage comes in a variety of types and styles, including both pre-cooked and raw varieties. Pre-cooked pizza toppings are growing across all operations because of its convenience and increased food safety. One important point to consider when choosing a sausage topping is the size of the chunk as it aﬀects both appearance and bite. A small chunk allows for greater coverage while a larger chunk oﬀers extra eye appeal and higher perceived value.
of satisfying options for your customers. The protein-based pizza topping category totaled more than 377 million pounds in recent years with pork making up 90 percent of this category.
Arrezzio precooked sausage, pork and beef toppings oﬀer a variety
> hard salami
> Italian sausage > Italian-style pork topping > pork topping > beef topping > sliced pork roll > quartered ham > bacon > chicken > smoked sausage
> sausage ussage e ccrumble rumble sizes
large - 14 per oz
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regular - 28 per oz
small - 56 per oz
extra small - 96 per oz
ﬁne - 224 per oz
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Pizza Toppings: Vegetables & Specialty You might have guessed that green peppers and onions rank in the top ďŹ ve of most popular pizza toppings, but other choices are rising in popularity as well. Sysco helps you make sure the basics are covered and gives you options for the specialty and custom choices customers crave! Following are some examples for consideration: > mushrooms
> black olives
> green olives
> sun-dried tomatoes
> fresh tomatoes
> pepperoncini and
> fresh bell peppers
> roasted red peppers
> Arrezzio canned mushrooms Canned from only the ďŹ nest quality button, white or table mushrooms, Arrezzio canned mushrooms have a mild earthy ďŹ‚avor and are succulent and tender. Plus, there is no shrinkage, spoilage or waste with canned mushrooms. Beyond the traditional pizza topping, you can use canned mushrooms in a variety of menu applications including almost any pasta dish!
Pepper Varieties: banana peppers These peppers vary from sweet and mild to spicy, and are usually served on relish plates, sandwiches and salads, or cooked in savory dishes.
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pepperoncini Also known as Tuscan peppers, sweet Italian peppers or golden Greek peppers, pepperoncini peppers range in color from yellow-green to dark red. Typically pickled, pepperoncinis can vary from sweet and mild to spicy, and are ideal as a classic garnish for deli sandwiches, salads, pizza, vegetable trays and salad bars. Sysco imports the ďŹ nest pepperoncinis from Greece.
sweet bell peppers The bell-shaped pepper is the most common variety of sweet peppers. Most bell peppers are mature when green, but when left on the vine to ripen further, they turn red, yellow, orange or purple. Bell peppers can be eaten raw or cooked, and are commonly used in relishes, salads and savory stir-fry dishes, or can even be stuďŹ€ed and baked.
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Specialty Toppings The demand for gourmet and specialty pizzas is rapidly growing. Add a new twist to a classic with these unique toppings!
Santa Fe Mexican Pizza Yield: 6 pizzas or 24 portions 6 Arrezzio 12-inch pre-baked pizza crusts, thawed 6 cups refried beans 3 cups diced mild green chiles, drained 1 tablespoon taco seasoning 2 pounds shredded Mexican cheese blend (about 7½ cups) 1½ cups sour cream 1½ cups medium salsa 6 medium avocados, sliced 1½ cups drained sliced black olives 3 cups diced tomatoes 1½ cups diced yellow bell pepper ¾ cup thinly sliced green onions 1. For each pizza, leaving ½-inch border, evenly spread crust with 1 cup refried beans, Over refried beans, evenly sprinkle ½ cup chiles, ½ teaspoon taco seasoning and 1¼ cups cheese. 2. Place pizza on sheet tray. Bake at 450° for 8 to 12 minutes or until cheese melts. Remove pizza from oven. Top pizza with ¼ cup sour cream, ¼ cup salsa, 1 avocado, ¼ cup olives, ½ cup tomato, ¼ cup bell pepper and 2 tablespoons onions. Cut pizza into 8 slices and serve.
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> build your own specialty pizza with these deliciously diﬀerent toppings! specialty sausage: duck, soy, chicken, andouille, linguica prosciutto and chorizo sauce: Creole, curry, Thai peanut, buﬀalo, roasted red pepper, vodka, rosa and chipotle seafood: scallops, mussels, Mahi Mahi and tuna fruit: apples, pears, avocados and strawberries nuts: almonds, walnuts and pine nuts onion: yellow, sweet, Spanish and cipollini vegetables: cauliﬂower, potato, wild mushroom, crimini mushroom, spinach, arugula, lettuce and zucchini
chiles: Anaheim, serrano and mild green cheese: havarti, pecorino romano, gouda, blue, fontina, goat, soy, gorgonzola, jack and buﬀalo mozzarella
ethnic pizzas are also growing in popularity! Mexican: taco meat, cheddar cheese, jalapeño slices and avocado Greek: kalamata olives, feta cheese, fresh tomatoes, red onions and gyro meat Creole: smoked sausage, shrimp, celery, ham and sweet peppers
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Oil, Vinegar & Seasoning > oil basics Olive oil means Italian to most people and all olive oils are not created equally as the chart below indicates. High quality extra virgin olive oil is fantastic for creating a light ﬁnish to dishes and for mixing with herbs as a dipping sauce for bread. Olive oil blends add subtle ﬂavor to dishes, withstand heat applications and help control food costs. Sysco has many varieties to meet your needs, so the choice is yours! Type of Oil
> Best ﬂavor, use for “ﬁnishing” dishes
Extra Virgin Olive Oil
> Drizzle on veggies, salads and pasta
> Replace butter, great for dipping bread > Multi-purpose cooking and baking
Pure Olive Oil
> vinegar Made from Trebbiano grapes, ﬂavorful Sysco vinegars are the perfect match for our light olive oils to create signature vinaigrettes or to drizzle over fresh vegetables. Balsamic vinegar comes from the word meaning “aromatic” in Italian. Handcrafted in Modena, Italy, Arrezzio dark vinegar is aged in a series of wooden barrels to give it a distinctive ﬂavor. Arrezzio white balsamic vinegar is pale rose in color, with a mellow ﬂavor and color that is perfect for poultry, seafood and salad dressings.
To learn more, click here!
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> Dressings, sauces and marinades
Slightly less than EVOO
> Substitute for butter or margarine in recipes > Odorless and tasteless
Light Olive Oil
Olive Pomace Oil
Canola EV Blends
Soy Olive Oil Blends
> Great for baking > Healthy alternative to butter or margarine > Primarily reﬁned oil > Good for sautéing and higher-heat cooking > Economical alternative to extra virgin, still provides aroma and ﬂavor, especially 75/25 > A ﬂavorful and economical alternative to olive pomace oil > Won’t burn as quickly as blends containing more unreﬁned olive oil > Good for sautéing and baking, multipurpose use
Slightly less than EVOO
About 30% less than EVOO
About 30% less than EVOO
About 50% less than EVOO
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Artisan Breads > perfect inside and out Serving bread is an easy and eﬀective way to increase the perceived value of any dining experience. Oﬀering bread as an inclusion to the meal, with the addition of dipping oil or fresh butter, can help enhance the customer’s overall satisfaction. With just a few minutes in the oven, Sysco par-baked breads are ready to serve. Since the bread is baked fresh, there is less waste and better inventory control. Plus, patrons are greeted with the savory aroma of freshly-baked bread! Sysco Classic Par-Baked Bread Transform your menu from the ordinary to the extraordinary with Sysco Classic Par-Baked Breads. Using only the highest quality ingredients, these delicious breads are prepared using authentic baking methods, and delivered frozen until ready to use. Discover all the exciting possibilities to expand your menu options with unique ﬂavors and styles of breads.
to build ﬂavor, and then baked in a special European stone hearth oven to form a chewy, crunchy crust with a moist interior. All of our artisan breads are made from the highest quality natural ingredients, aged together to feature the natural ﬂavors of wheat. We blend only unbleached, unbromated wheat ﬂour, kosher salt and water with natural yeast captured from the air to create these outstanding breads.
varieties include: > batards > boules & soup bowls > baguettes > ciabattas > dinner rolls > demi baguettes
BakerSource® Imperial Artisan Breads Our breads are made using all-natural leavenings, hand-formed, given a long, slow, natural fermentation
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Pasta Pairings Quality dry pasta is made from 100% semolina and should be golden in color and virtually speckless. A pasta product that is dark in color with brown or tan overtones likely contains outer bran or durum ﬂour. Adding a high percentage of durum ﬂour to pasta will decrease its production cost, but it will also cause the pasta to cook up starchy and soft to the bite, especially if it is overcooked. Pasta LaBella is made from 100% Italian-grade, hard amber durum semolina on Italian pasta equipment at state-ofthe-art manufacturing plants. Pasta LaBella and Arrezzio pasta are guaranteed to be made from the highest quality, hard amber durum wheat available.
> dry shapes long, thin pasta (spaghetti, angel hair and capellini) Round strands coil sumptuously with smooth sauces, especially tomato with herbs, that cling to the strands as it’s twirled around a fork. Elegant thin varieties complement brothy soups while thicker lengths partner well with heavier sauces. long, ﬂat pasta (linguine, fettuccine and tagliatelle) Ribbon-like strands, from wide to narrow, were the ﬁrst pasta shapes created since they were easily cut by hand from ﬂat sheets of pasta. This shape is very versatile and is suitable for a wide range of sauces, from seafood such as clam sauce to hearty meat sauces like Bolognese and carbonara, as well as creamy sauces like Alfredo. spiral or twist pasta (rotelle, rotini, gemelli and fusilli) Perfect for both simple and more reﬁned sauces, these shapes are frequently used in pasta salads with oil-based dressings or pestos. Their crevices are ideal for collecting vegetables, herbs and spices.
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fancy-shaped pasta ((shells, farfalle and campanelle) Th These open-fringed, elegant varieties are ideal for serving with dairy-based sauces like béchamel, chunky meat ragus or even tomatocream sauces like vodka sauce.
miniature pasta (ditalini, pastina, orzo and acini di pepe) Their delicate, compact shape is just right for scooping onto a spoon. These tiniest of shapes are used in soups and broth dishes.
stuﬀed pasta hollow-center pasta (manicotti and jumbo shells) (elbows, penne, rigatoni and ziti) Filled with cheese, spinach, These thicker-shaped pastas pair vegetables or meat, large well with full-ﬂavored sauces. hollow pasta shapes partner well Served hot, their contours are made with tomato or cream sauce in to hold hearty meat sauces and baked casseroles. sauces with chunky ingredients like peas or capers. Ridges and angularcut ends oﬀer intriguing texture when served cold in pasta salads.
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Stuﬀed with Goodness! Arrezzio ﬁlled pastas contain the highest quality ingredients to meet customer and operator expectations. Sysco frozen pasta has a full line of oﬀerings, from cheese-ﬁlled tortellini to gourmet striped lobster ravioli, to the more traditional stuﬀed shells, manicotti and cannelloni. Arrezzio ﬁlled pastas are perfect for the operators who do not have time or resources to make fresh pasta on site. We even oﬀer pasta sheets if you want to create and customize your own lasagna or pasta roll-ups. ravioli Arrezzio Ravioli are kneaded, egg-rich pasta ﬁlled with whole milk ricotta, romano and parmesan cheeses, fresh pasteurized eggs and the ﬁnest meats available. A variety of sizes and shapes, including round, square and mini, are available to excite any menu. gourmet ravioli The distinctive Gourmet Ravioli from Arrezzio combine choice ingredients with eye-popping color to create tantalizing old-world dishes with a contemporary ﬂair. tortellini Available in a multitude of ﬂavors to ﬁt any menu application, Arrezzio Tortellini are tender, bite-sized and versatile. And they’re precooked, so they’re ready in just minutes. stuﬀed rigatoni Arrezzio Stuﬀed Rigatoni are sealed to keep savory ﬁllings locked inside their egg-rich pasta tubes.
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stuﬀed shells Arrezzio Stuﬀed Shells are made with egg-rich pasta shells and packed with mozzarella, ricotta, parmesan cheeses and fresh spinach. Choose from ﬁrm or creamy textured cheese shells, and the delicious fresh spinach and cheese in our Florentine shells.
lasagna Bite into generous layers of Arrezzio Lasagna made carefully by hand the old-fashioned way with generous amounts of mozzarella, romano, ricotta and parmesan cheeses along with vine-ripened, crushed tomatoes, fresh vegetables, lean meats and authentic herbs and spices.
breaded ravioli Crispy and delicious, Arrezzio Breaded Ravioli are mildly coated egg-rich pasta ﬁlled with savory cheese blends.
manicotti / cannelloni Arrezzio Manicotti and Cannelloni are blended and cooked true to our oldworld recipe, using egg-rich, tubular pasta shells ﬁlled with a savory blend of cheeses and/or meat.
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Perfect Pasta! Mom’s Homemade Lasagna Yield: 24 servings
sauce 6 tablespoons olive oil 4 celery ribs, diced 2 large yellow onions, diced 6 garlic cloves, minced 4 pounds Arrezzio Italian Sausage 4 bay leaves 5¼ quarts canned diced tomatoes, undrained 2½ cups tomato paste ¼ cup granulated sugar ¼ cup red wine vinegar 2 teaspoons Italian seasoning 1 tablespoon Kosher salt 1½ teaspoons fresh ground black pepper
ﬁlling 2 2 4 2 ¾ ½ 1 ½ 3
pounds lasagna noodles quarts ricotta cheese large eggs, lightly beaten cups grated Parmesan and/or Romano cheese cup chopped fresh basil leaves cup chopped fresh parsley leaves teaspoon kosher salt teaspoon ground black pepper Nonstick cooking spray pounds shredded mozzarella cheese (about 12 cups)
1. Prepare sauce: In large stockpot, heat oil over medium heat. Add celery and onions, and cook 8 minutes, stirring occasionally. Add garlic and cook 3 minutes or until onions are tender, stirring
occasionally. Add sausage and cook until browned. Stir in bay leaves, diced tomatoes with juice, tomato paste, sugar, vinegar and Italian seasoning. Reduce heat to mediumlow; cover and simmer 1½ hours, stirring occasionally. Stir in salt and pepper. Remove bay leaves and cool slightly. 2. Meanwhile, prepare ﬁlling: Prepare noodles as label directs. In large bowl, stir ricotta, eggs, 1 cup Parmesan cheese, basil, parsley, salt and pepper until well combined. 3. Spray two 4-inch, half hotel pans with nonstick cooking spray. Line bottom of each prepared pan with 4 lasagna noodles, overlapping to ﬁt. Spread 2 cups sauce over noodles and sprinkle with ½ cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layer of noodles, sauce, and mozzarella and Parmesan cheeses in each pan. Spread ½ the ricotta mixture into each pan. Repeat layers of noodles, sauce, and mozzarella and Parmesan cheeses in each pan, ending with layer of noodles. Pour half the remaining sauce over noodles in each pan, and top each with half the remaining cheeses.
4. Cover tightly with foil. Bake at 350° for 55 minutes. Remove foil and bake 15 to 20 minutes longer or until top is lightly browned. Let stand 30 minutes before cutting.
> chef chat Lasagna may be assembled and refrigerated up to 2 days in advance. Cover lasagna with foil and bake at 350° for 1 hour 15 minutes; remove foil and bake 15 to 20 minutes longer or until top is lightly browned. Lasagna may also be assembled, covered tightly with plastic wrap and frozen up to 2 months. Thaw lasagna completely before baking.
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Having sweet treats available for dessert can increase check averages, and are always popular as an occasional treat. Make sure operators are equipped with at least several dessert oďŹ€erings on the menu, and consider portion sizes â€“ smaller, individual portions as well as larger portions for sharing, like this delicious dessert pizza.
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What’s for Dessert? Strawberries & Cream Dessert Pizzas
1. In small bowl, whisk together cheeses and ½ cup brown sugar until smooth.
Yield: 6 (12-inch) pizzas or 24 portions
2. For each pizza, spray ½ sheet tray with nonstick cooking spray. In small bowl, toss 1 cup strawberries with 2 teaspoons brown sugar. Flatten dough ball into a 12-inch round and place on prepared tray. Dock dough with fork. Bake at 450° for 12 to 14 minutes or until crust is lightly browned. Reduce oven temperature to 350°.
2 cups cream cheese, softened 2 cups ricotta cheese ¾ cup light brown sugar Nonstick cooking spray 6 cups hulled and quartered strawberries (2 pounds) 6 Arrezzio pizza dough balls (9 ounces each), thawed 1 cup plus 2 tablespoons bittersweet chocolate chips (6¾ ounces) 4 cup balsamic glaze Chopped fresh mint leaves for garnish
3. Leaving ½-inch border, evenly spread e cup cheese mixture over top of crust; top with strawberry mixture and sprinkle with 3 tablespoons chocolate chips. Bake 3 to 5 minutes longer. Drizzle 2 teaspoons balsamic glaze over top of pizza and sprinkle with mint.
Arrezzio Tiramisu Trancio Strip Cake Imported from Italy! Soft sponge cake ﬁlled with layers of zabaglione and coﬀee cream, dusted with cocoa powder and garnished with “Savoiardi” biscuits (lady ﬁngers). For all uses from banquets, coﬀee shops, high-end restaurants, Arrezzio Tiramisu Trancio Strip Cake can be pre-sliced and refrigerated until ready to serve. Create a signature item by saucing large plate and garnishing with cocoa, coﬀee beans or fresh fruit. Comes in a 15 x 5 rectangular shape. Suggested serving size is 10.
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> coﬀee talk Dessert and coﬀee – a classic and sweet ending to any meal! When you’re serving coﬀee, quality, consistency and dependability are of utmost importance. And that’s exactly what you’ll ﬁnd in every cup of Citavo® Fine Coﬀee. From traditional varieties to premium roasts, Citavo has a blend to meet any operator’s need. Citavo traditional blends, including Arabica, Colombian, European and West Coast, provide a well-rounded taste that will surely please your patrons. Our premium blends – 100% Colombian European Roast and 100% Arabica Royal Mountain Roast – provide exceptional quality and ﬂavor.
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Smallwares Pizza is enjoyed by people from all walks of life, and eating out at restaurants is an essential part of the American lifestyle. 93% of Americans eat at least one pizza per month and 21% of 18-24 year olds purchase pizza more than three times per month. Pizza also proved popular with parents. About 20% of the parents surveyed said that they purchase pizza more than three times per month. Sysco can help you enter into the pizza market with our wide, all-encompassing range of smallwares and equipment.
> getting started pizza racks Pizza racks are ideal for holding trays, screens and separators, and can even be used to cool hot pizzas. Each shelf can support up to six pounds and hold pans up to 23 inches in diameter. standard weight pans Our most popular deep-dish pan! Made of 18-gauge aluminum, these 1â€? deep pans are tapered to nest and save space in storage. Available in a wide range of diameters and hard coat options as well. pizza peels Pizza peels make the transfer to and from the oven safe and easy. Available in both aluminum and wooden models to suit every pizza oven and pizza option. wide rim pizza trays The TP Series of pizza pans is manufactured from heavy duty 18-gauge aluminum. This gauge of aluminum contributes signiďŹ cantly to a longer life. Available in a wide array of sizes and options. Perfect for serving pizza to the table.
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comes with sanitary, stainless steel cutting wheels. Available in multiple sizes and handle options.
Tork Xpresssnap Café Dispenser The high-capacity Xpressnap Café Dispensers are perfect for small tables and counters where space is limited. White, natural napkins are 100% recycled and third-party certiﬁed. pizza cutter d One of the quality tools needed for pizza serving, pizza cutters can be used as a pizza accessoryy tt or even a pastry wheel. Each cutter
pizza delivery bags Pizza delivery bags include one-inch thick foam padding for insulation and heat-reﬂecting mylar interiors, reinforced for strength. Large grommet holes allow for steam ventilation. Each bag is designed to carry two boxed pizzas.
white pizza stand These temperature-resistant package savers, also known as “Barbie tables” because of their diminutive size, help protect pizzas by supporting the disposable boxes during transportation.
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Smallwares standard weight pans Our most popular deep-dish pan! Made of 18-gauge aluminum, these 1” deep pans are tapered to nest and save space in storage. Available in a wide range of diameters and hard coat options as well. nickel-plated pan grippers Made of heavy tempered steel, pan grippers are designed to help you safely transport a pizza pan with ease. cheese shakers Available in SAN plastic or glass, a cheese shaker is a must-have accessory for any pizza. The ﬂuted base is stain-proof and dishwasher-safe while the stainless steel tops are rust-proof. dough pans Constructed of heavy, 14-gauge tempered aluminum with a self-stacking design, dough pans require minimum storage space, are easy-to-clean, refrigerate quickly, and stack securely. pizza knife Perfect for chopping and cutting, the pizza knife features a rocking design to quickly slice and dice. dough scraper Highest quality stain-free, high-carbon steel blade with “Grip Tex” polypropylene handle. NSF Certiﬁed. dough boxes and covers Use to proof and store dough, keeping it fresh and preventing crusting. Made of virtually unbreakable Camwear® polycarbonate. Reinforced on all sides for long lasting durability. Edges are smooth and rounded for added safety. Available in full size 18” x 26” (46 x 66 cm) only. Made from polypropylene.
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> At Sysco, we believe that every Sysco product is an emblem of quality, setting high standards for food safety, hygiene and consistency.
Keep it Clean! Get the security of 360º of Protection® to safeguard your operation. Sysco and Ecolab® have partnered to bring you Keystone, a complete cleaning, sanitation and food safety program that delivers 360° of Protection®. With Keystone, clean up is truly a breeze. Keystone’s ultraconcentrated products are always properly diluted, getting it clean the ﬁrst time and eliminating time spent on second passes. It’s compact, convenient and fast while being simple to use. With a wide range of products, Keystone keeps your business clean from the ﬂoor up, leaving you with more time to focus on other details. The Keystone reputation has been built by supplying innovative, value-added products, systems and services to our customers. Our unique Keystone products do more than clean – they help you reduce product waste, enhance employee safety, save time and labor, control costs and improve guest satisfaction. Products and services are backed by the industry’s most comprehensive support program.
> Sysco Keystone Chemicals The number one choice in value-added cleaning and sanitation services!
service Regular visits ensure your establishment is operating eﬃciently and cost eﬀectively. training We show your employees proper procedures that ensure quality results, enhance productivity and encourage safety. equipment Convenient, economical dispensers oﬀer safety and ease of use. support With the largest sales and service staﬀ in the industry and a superior technical group, we oﬀer support that is second to none.
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Build it Right! Pizza remains one of the hottest food trends because of its popularity, its ease of preparation, low food cost and high proﬁtability. Here’s a quick reference guide to building your own slice of the proﬁts.
> things to remember Do 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.
Sauce, Cheese and Meats Sauce Cheese Pepperoni Personal (7”)
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What Size Dough Ball Makes What Size Crust? Ball Size
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Quality Essentials > Special ingredients. > Superb consistency. > Homemade perfection. Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Our family of products also includes equipment and suppliers for the food service and hospitality industries. When the goodness of tradition meets the quality of Sysco, the wonders never cease. From ďŹ‚avorful cheeses, dough and sauces to savory meat toppings and sturdy equipment, Sysco has all you need to continue the tradition of quality within the pizza category.
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