Pizza Bases To Broaden Your Offering

This article has been provided by the team at Anchor.

Offering a variety of pizza bases can boost your business by appealing to a broader cross-section of customers. Wholemeal, sourdough and gluten-free pizza base options have become commonplace on pizza menus nowadays and more recent additions such as pizza bases made from flaxseed or spelt or even ones flavoured with chilli and herbs are finding their way into foodservice outlets.

And don't forget about the plant-based options. With plant-based ingredients now trending high on foodservice menus, naturally-grain free pizza bases such as those made from cauliflower and sweet potato ore in high demand among customers. 

If you're looking to provide more options to your customers through these alternative pizza bases, remember that each pizza base you add to the menu should have its own distinct flavour and texture. 

A little creativity goes a long way in developing new flavours and textures and you can seek inspiration from other cuisine items. You can develop your own pizza bases by experimenting with different types of flour and you'll find that some bases have a longer life than others. Pizza bases made with wholemeal or sourdough tend to have a shorter life whereas gluten-free or cauliflower pizza bases often cook better from frozen so they can be made in advance then kept in the freezer until required. 

Try sampling some of your signature recipes on different bases - bearing in mind the flavours and textures of the toppings and base must complement each other. 

For example, a sourdough base is an ideal accompaniment to a particularly moist topping (such as roasted porchetta) because the sourdough will absorb the moisture and add ta the overall taste experience.

You'll find that some vegetables which may not seem obvious choices as pizza toppings - such as pumpkin and beetroot - can really enhance both presentation and flavour when used thoughtfully alongside complementary ingredients. The addition of spices and the use of different types of cheese - such as feta and parmesan along with your base cheese of Mozzarella to hold the toppings in place - can impart extra flavour.  

When adding new bases to the menu, it's best to start out with a small amount and build over time in response to customer demand. Don't be afraid to have a limited number and sell out - it's better to do that and maintain quality rather than keeping extra on the shelf in the hope that someone will come in and order them.