Pizza crust has traditionally been cast in a supporting role, meant to be reliable and neutral, but never the star of the show. Today’s diners are more particular, elevating pizza crust to an A-list element that signals elite craftsmanship and shapes pie guests remember—and seek out again. Functional dough is the crossroads where your pizza crust meets the evolving needs of your customers while integrating seamlessly into your operation. Crust Steps into the Spotlight People are more educated than ever on pizza and the distinct varieties that are available. With information about influences and flavors from around the world available at every consumer’s fingertips thanks to social media, customers are curious and have higher expectations than ever. They know and understand how dough styles influence texture, how fermentation techniques develop flavor, and what different regions bring to the pizza landscape. While sauce and toppings matter in the pizza conversation, a well-developed crust consistently tops consumers’ priority list. Trends Influencing Dough Formulation When it comes to functional dough, trends rise and fall from a variety of influences. As a dough partner for restaurants, c-stores, entertainment venues, and more, these trends are on the rise at AK Pizza Crust: Natural fermentation and sourdough. Requests for sourdough-based doughs, whether fully natural or blended with commercial yeast, continue to rise. Operators are seeking to meet guests’ preferences for gut health benefits and nuanced flavor. And while pizza remains a comfort food, today’s diners have more sensitivities, igniting interest in naturally leavened doughs and longer fermentation…
