New York Style Pizza and Chicago Deep Dish

Both pies are topped traditionally with a red sauce, blend of mozzarella and provolone cheeses, spicy meats (Italian sausage and pepperoni) and if desired an assortment of fresh vegetables.

California Style

With California pizzas, this is where experimentation and innovation in foodservice lives. Unique proteins, artisan cheeses, vegetables and fresh herbs have all found their way onto this stretched thin crust.

Here are some tips on how to spruce up your foodservice pie, no matter what the style.

• Layer in moderation. Remember a little goes a long way. Pies that are over-topped tend to be soggy and make the crust work harder.
• Call out ingredients like San Marzano tomatoes and techniques such as caramelized onions to entice foodservice diners to pizzas and flatbreads.
• Simple, functional garnishes, such as fresh baby arugula, can elevate foodservice dishes by bringing in elements of freshness along with a colorful and highly visual eating experience.
• The inclusion of cheeses outside of the everyday foodservice offering of Parmesan and mozzarella can add intrigue and flavor complexity to a foodservice menu item without breaking the bank. For example try adding a little Asiago cheese to the mixture for a flavor boost.
• Fresh herbs, such as parsley or rosemary, can play a large role in bringing big flavor and signature appeal to what might otherwise be considered an everyday pizza.
• Dress up plainer varieties of pizza, like plain cheese, by serving a 4 oz portion of balsamic vinaigrette or creamy garlic spread for dipping crusts.