Manufacturing Today Issue - 225 June 2024 | Page 137

________________________________________________________________________________________________ Palermo ’ s Pizza

and create a new spin on some classic pizza combinations . For our Urban Pie PINZZA line , we ’ ve stuck with the most authentic toppings : San Marzano tomatoes for the pizza sauce , burrata , and other locally sourced Italian cheeses . It ’ s arguably the best tasting frozen pizza in the market right now and I can ’ t wait to see what the consumers think .”

The company has refined its recipe for success over the last 60 years , but there ’ s still much more to come . As Nick concludes : “ In the future , we ’ d like to see continued growth . I want to keep building on my family ’ s beautiful legacy . We ’ re putting out some fun new products that really tie into our heritage , and creating something our employees can be proud of . If we keep doing that , we ’ ll be successful no matter what .” ■

www . palermospizza . com

Taste sensation

The innovation and creativity of Palermo ’ s Pizza comes into full force with its latest addition , as Nick details : “ In Rome , they make these amazing flatbread pizzas . They are usually sold in little refrigerated cases , to keep the dough fresh and ready to re-heat . It ’ s a special kind of dough , known as Pinsa ( pronounced PEEN-sa ). It utilizes both rice and soy flour , which makes it really moist and sticky for longer periods of time . The result is this beautiful cell structure in the base of the bread . To achieve the right texture , pillowy in the middle and crispy on the bottom , the dough needs to be proved for 24 hours . Once you ’ ve done that , the dough is quite malleable . You can put oil and salt on it and have it as a snack or add toppings

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