How can retail bakers capitalize on America’s appetite for pizza?
It’s probably easier than you think.
You have the oven, a comprehensive knowledge of dough and a broad consumer base looking for the next great pizza. You also have a handful of bakeries throughout the country that are currently making not only the best bread in their cities, but also creating the best pizza.
All you need is this white paper which provides tips and techniques for adding pizza to your menus, including menuing suggestions with Detroit-style pizza and Roman-style pizza al taglio.