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Be a PRO at Pizza Delivery Take a Bigger Slice with ARLA® PRO

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Be a PRO at Pizza Delivery Take a Bigger Slice with ARLA® PRO Be a PRO at Pizza Delivery ® Take a bigger slice with ARLA PRO In partnership with The Welcome to our guide, your complete blueprint to becoming a PRO at pizza delivery, from conception to completion. Road Whether you already serve pizza and are looking to take a bigger slice of the action, or you’re starting from scratch, we’ve got you covered. From our top tips on cheese, to our to recommendations on the delivery model. Success IF YOU ALREADY SERVE PIZZA, FOLLOW I already THIS LINK, OTHERWISE READ ON FOR serve THE BEST DELIVERY SET UPS! 4 Your Oven pizza 6 Who’s Got Style 8 Building the Base The pizza delivery Pizza makes up market is now worth 12 Cheese that Delivers 1 50% £2.1bn of the UK delivery market1 14 Pro Packaging UK delivery grown UK delivery grown 16 Delivery Models +73% +4% 1 2 18 Seven Top Tips in the last 10 years! year to April 2020 18 A Slice of the Action 1. Statista - Pizza and Italian restaurant market in the United Kingdom 2019 2. The NPD Group/CREST 2020 All data was correct at time of publishing Your Oven The Oven Top 3 Different pizza ovens serve different purposes. When choosing an oven for pizza delivery, you need to ourWatch cheese Think Demand consider how it will influence your pizza style and the in action Pizza ovens can range from between £100 - £1000 depending mozzarella you choose. CLICK HERE on output and capacity, and the right model for your business will depend on the number of pizzas expected to be produced. As a guide, it’s worth considering at peak how many pizzas could be sold per hour and the amount of oven space and power required to facilitate this demand. Higher power units will cook pizzas faster and will cost more to run, but are the best option for restaurants with a greater demand to handle busy periods. Traditional or brick ovens are high-skilled and generally cook at super- Think Space Traditional Oven hot temperatures for a crispy finish, this means you need a cheese with a SLOW MELT to allow the base to cook before it burns. Considering where the pizza oven will fit ensures there are no nasty surprises when the equipment Our Large Diced Mozzarella is perfect to replicate authentic styles cooked arrives! Pizza ovens can be deceptively large so in traditional ovens, with a slow and even melt that retains opacity. measuring up and deciding where the equipment PERFECT WITH: Large Diced and Block Mozzarella will be kept and who will need to reach it (especially if the oven is stacked) is essential. Don’t forget any additional space you may need for storing the dough, sauce and cheese too! Stacking pizzas makes deck ovens more user-friendly than traditional Think Power ovens, but they still require skill BOH. These ovens generally cook at Deciding where the pizza oven will be kept and very hot temperatures so need a cheese with a SLOWER MELT if it will be moved in the future (for example Deck Oven - front of house or outside) helps determine Our Grated Mozzarella gives an even and consistent melt, and is the type of power required. Pizza ovens are great to use across dishes on your menu, but our Thick Shredded and normally designed for gas or electric power so Large Diced Mozzarella have a slower melt and retain more opacity can be selected to match the standard kitchen on delivery. set up. PERFECT WITH: Large Diced Mozzarella 5 Who’s got style? New York Detroit Neapolitan Romana Pizza Al Taglio If there is one word to describe The Detroit style pizza is Naples is still the go-to for All roads lead to Rome, where Means “by the cut”, hence the New York pizza, it is a square pizza, similar to great pizza, where it has been the Romana originates and is why large chunks are literally “foldable”. Or maybe it is Sicilian-style pizza, with a made pretty much the same hugely popular today. Adding sold by-the-slice from busy “stringy”. Or even “greasy”. deep-dish crust and marinara way for more than a century. oil to the dough contributes to counters. Al taglio pizza Typically made from an elastic sauce sometimes served on The dough must be made only the falt, thin and crispy base holds its roots in Rome and dough with a bready rim, top. The crust is usually baked with flour, yeast, salt, and of this pizza which is sold can commonly be bought at thin centre, dark bottom and in a well-oiled pan to develop water. There is no olive oil in whole and round. Today it is tratorrias throughout Italy. It’s stringy cheese. caramelized crunchy edges. the blend, so it is a very light, the most common pizza style baked in long rectangles and soft dough. found in Italy. usually has a high hydration dough, meaning it bakes up light and fluffy. These pizzas work well with a HIGHER COVERAGE cheese to These pizzas need cheese with a LOW COVERAGE for an authentic appearance while a cover the whole slice, increasing stretch and speeding up service SLOWER MELT is important to allow the base to fully cook. with a QUICKER MELT PERFECT WITH: Large Diced Mozzarella PERFECT WITH: Large Diced and Block Mozzarella Available at 6 7 Dough from Scratch: Building the Base Creating your own dough can provide the best quality and most authentic pizza. However a costly initial investment is required for a dough mixer and press, which also need more floor space. It will take longer to produce and you will need skilled Some pubs and restaurants already have suitable staff, leaving more room for error and increasing wastage. equipment for cooking pizzas, however here are some key points to consider when building your Quality pizza base for delivery pizza. Difficulty The balance between quality, authenticity and speed all Speed influence the approach you need. Cost Whether you choose to make it from scratch, buy in Heat Retention premade frozen dough balls or use pizza crusts, there is plenty to consider. For delivery, it’s important to retain a hot pizza base so that Frozen Dough Balls: the cheese retains opacity and stretch as it travels. Frozen dough balls eliminate the need for dough making altogether, vastly reducing labour time, cost and skill needed. A dough press is still required, but you can buy and store fewer ingredients. Since the dough is raw, the pizza cooks hotter and retains heat on delivery, but they do not rise or proof as well as from scratch. Quality Difficulty Speed Cost Heat Retention Premade Pizza Bases: These bases, often known as ‘crusts’, are by far the easiest and quickest solution. No additional equipment is needed, leaving little room for error, improving consistency and reducing wastage. However as the bases are often pre-baked, the pizza cooks quicker which can lead to colder pizza on delivery, which hardens the cheese. Quality Difficulty Speed Cost Heat Retention 8 9 Forming the base Cold Press Benefits: Drawbacks: If you have opted for making fresh dough in-house or using premade frozen dough balls, you may 3 Uniform, bread-like texture 6 Flatter crusts need to invest in some kind dough press or roller 3 Consistently round shape 6 High snap back and to form the base. There are 4 main methods: shrinkage without 3 Oiled pizza screen gives maximum oiled pizza screen crispy base 3 Quick 3 Low-skill Hot Press Benefits: Drawbacks: 3 Consistently round shape 6 Flatter crusts 3 Consistent, course texture 3 Crispy base 3 No need for pizza screens 3 Quick 3 Low-skill Hand Stretching Dough Rollers Benefits: Drawbacks: Benefits: Drawbacks: 3 Little dough snap-back or shrinkage 6 High-skill 3 Quick 6 Flatter crusts 3 Lighter, airy texture 6 Time consuming 3 Low-skill 6 High snap-back and shrinkage 3 Crispy base 6 Higher wastage 6 Dense texture 3 Higher crust 3 Non-uniform, authentic appearance 10 11 Cheese that aboutLearn Arla more Pro Mozzarella Delivers Block Mozzarella CLICK HERE Key Benefits 2.3Kg • Perfect for creating an Choosing the perfect mozzarella can make or Perfect for pizza purists, a irregular cut to replicate Pillbox Design Ltd softer mozzarella Coney Green Business Centre break your pizza on delivery, it’s important to Wingeld View, Clay Cross VERSATILE product that can Chestereld, S459JW Tel: +44 (0)1509 323 001 • Can be mixed with local/ [email protected] consider how cut, melt and coverage will affect be used across the menu, ideal Arla Pro EU Mozzarella Block 2.3kg artisanal cheese to create Pillbox reference: A01729 Process Date updated: 30/10/2017 Cyan for customisation to create a Prepared by: Steve Tomkins the final product. Brand: Arla Pro an individual blend Process Pack type: Label Magenta Substrate: White Label Process BESPOKE blend/ shape and Yellow • Shape and size works with Client Reference: 45884 Process Barcode type: AS SUPPLIED Black Barcode no: 5760466444828 Demand has shifted from eating out to delivery, and with AUTHENTIC looking pizza. Truncation: AS SUPPLIED industrial graters or can be Pantone Scale: AS SUPPLIED 3415 C This proof has been produced Pantone grated by hand for operators 348 C for the purpose of checking artwork construction and colour split. pizza making up half of the total UK delivery market, it’s This is not a true representation of colour and will not match who use super-hot pizza ovens. the printed item. Consult current pantone colour important to consider how your cheese type will affect the books for accurate colours.
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