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Innovation In Pizza Comes From Independent Pizzerias, Not The National Chains

October 23, 2012: 12:00 AM EST
FastCasual.com blogger Darrel Suderman says there’s very little “true food innovation” among the nation’s QSR (quick service) pizza chains, so he went looking for it among the top 10 independent pizzerias. His survey of the restaurants turned up five innovations that might someday make it into the mainstream: use of an artisan hand-made preparation process that preps the dough from scratch by hand; use of ancient grains or native wheat flours, especially the preferred San Felice Italian flour; baking in authentic Neapolitan wood-burning ovens; all-natural, organic, heirloom ingredients; and an authentic toppings menu that includes Taleggio soft cheese and eggs.
Darrel Suderman, "Why isn’t there more pizza innovation?", Fast Casual, October 23, 2012, © Networld Media Group
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