Few foods are as universally adored as pizza–and what’s not to love? It is delicious and versatile any way you slice it.

Pizza’s popularity also means that competition is fierce: restaurants and pizzaiolos must make pies that stand out in the crowded market to succeed. There is no better way to take your pizzas to the next level than getting creative with top-quality ingredients.

Take it from award-winning pizzaiola Chef Diana Cline: “The perfect pizza is always created with the best of ingredients. There is care in prepping every part, from the dough, to the sauce, to selecting the cheeses and toppings, putting them together and baking it to perfection. It is not one part that is greater than the rest, but the symphony of each one coming together.”

We spoke with Chef Cline about trends, competitions, which cheeses make the best pizza, and more.

Which social media trends are influencing customer demands? How do you stay up to date with current pizza trends in Canada?

Social media is definitely affecting the industry, exposing people to regional tastes, new styles of pizza, and, of course, ‘shock value’ creations. Healthier pizzas are in demand; customers are seeking pizza that meets their dietary requirements; like gluten-free, dairy-free, vegetarian, and vegan.

Spicy toppings are hot: jalapenos, spicy sausages, and BBQ pulled pork. Also, sweet and spicy combinations like hot honey, caramelized onions, pineapple paired with a spicy meat, and balsamic glazes. Artisan crusts are also trending.

To stay current, I read a lot, and check out other talented pizzaiolos and chefs on social media. It is important to discern what might be a good fit with your clientele and style. Not all trends are meant for every pizzeria.

What is it like to be a female pizzaiola in a challenging industry?

As a woman in the pizza industry, I lead from my heart. Every time I have ignored or dismissed my ‘gut instinct,’ I learn why it is important to pay attention to it.
No matter how clearly you communicate, or how many awards you have won, some individuals are still unable to hear you. But a man (pizzaiolo or otherwise) could echo the same message literally seconds after you said something, and it is heard. It can be frustrating. 

Not long ago, salesmen would come into my restaurant and ask to speak to the owner. When I indicated that I was her, they would ask if my dad was there.

I once attended a social gathering with an ‘intro to Neapolitan pizza dough’, and a fellow pizzaiolo who I have known for years lectured me about the role of yeast. I have won more awards, achieved higher accreditation, and been judging pizza competitions and teaching pizza making classes for over a decade. That evening, he spoke to me as though I had never made a pizza in my life. Looking back, it was comical. 

It took me a while to understand that this is not a reflection of my worth. Most people do not see you as you are, they see you as they are. You can spend a great deal of energy attempting to be understood, OR you can limit the time you spend with such individuals, maybe even choosing not to work with them.

That said, in my experiences across the world, I have met and worked with many wonderful individuals. People who not only want to work with me, but are proud to, and make the industry fun, enjoyable, and fulfilling.

What is the role of pizza competitions? How can aspiring pizzaiolos challenge and develop themselves in competition?

Pizza competitions can be a great way for independent pizzerias to stand apart from the mega chains, copycats, and other independent pizzerias. For me, it definitely helped increase awareness of being an artisan pizza chef in my home city.

As for the second part of the question, I would recommend thinking of yourself as a lifetime learner. Imagine what you will gain from the experience. If you win, you will receive great recognition, and even if you do not place first, you are still learning, and the next time you will do better.

How did you get started in the pizza industry? What do you wish you knew when you were starting out?

While going to university for computer science, I delivered pizza for a chain. I met my former husband working there, and we were approached to buy a franchise. Several months into a handshake deal that was not coming together, we ventured out on our own. Making a great pizza was the easiest part; it was everything else that we learned the hard way.

Starting out, I wish I knew that making amazing pizza is not enough, because without good marketing, no one will know (except your mom). I wish I knew that my university marketing textbook had little to do with successful small business marketing. 

I wish I knew to have clear exit strategy agreements with all my partnerships. No one likes to plan on things not working out, but people and priorities change; having binding exit agreements can potentially save all parties a great deal of time and money. 

Do you think classic pizzas will be replaced by trendier styles?

I do not think classic pizza styles–hand-tossed, pan, and Neapolitan–will ever disappear. People gravitate back to their favourites, no matter how delicious a trending pizza is.

That said, I encourage pizzaiolos to know their market. Offering new pizzas is a great way to stay top-of-mind and attract new customers, but whether a new style succeeds is mostly dependent on your existing customers.

Polling is good practice; however, proof is sales. Earlier this year, I launched a new pizza style on my menu. Based on a poll, it was highly requested. I spent many hours perfecting the dough. Sampling was received with ‘two thumbs up’. At launch, it flopped. The feedback was enlightening; things like ‘your regular crusts are already so good, we just like our favourite’. Even though the execution was well done, my existing customers, the same ones that answered the poll, preferred my original style.

Is Canada evolving on the pizza scene in North America and why?

Canada is evolving on the pizza scene as people continue to expand their palates and seek quality over quantity. They are not satisfied with run-of-the-mill chain pizzas. Talented pizzaiolos are bringing their passion for top-quality ingredients and cold-fermented pizza doughs, prepared in a variety of styles, upleveling the whole scene in North America.

What are the must-have cheeses on a classic pizza? Which cheeses are underrated?

Must-have cheeses depend on which style of pizza you are making. Mozzarella is the foundation cheese for most North American-style pizzas. Buffalo Mozzarella or Fior di Latte are the foundation cheeses for Neapolitan-style pizzas. Detroit-style pizzas have mozzarella and a sharp Cheddar. In the USA, you often find provolone mixed with Mozzarella.

I think cheese blends are underrated. Some cheeses are high in moisture and milk fat–they quickly turn into liquid in high-temperature ovens. But blend one with a lower fat or lower-moisture cheese, you get a nice melt, great taste, and the ‘bite’ of a real dairy cheese.

Blends of Mozzarella and Monterey Jack, Mozzarella and a flavoured Havarti, or Mozzarella and Feta cheeses work very well.

Which Saputo Mozzarella is your favourite to use in a custom cheese blend?

My favourite is the Saputo Pizza Mozzarella, 20% milk fat, in block form. It provides a perfect base to blend with other higher milk fat cheeses. It handles the high temperature of our pizza oven well, gives a great stretch, and isn't greasy. It also has a nice bite and great flavour. 

Which other Saputo Cheese varieties would you suggest for pizzas? Which ones are your favourites?

Gosh, this would be shorter if I talk about the ones I do not like! 

As I mentioned, definitely Monterey Jack, Havarti, and Feta cheeses are amazing on pizza. I also think that Saputo’s Asiago, grated on after the pizza is fully baked, enhances everything with sharpness and saltiness. You do not even need to use a lot of it. 

As far as specialty cheeses, Goat cheese and Blue cheese are both very distinctive on pizza, and play very well paired with savoury and sweet toppings! 

 

IT’S BEEN A SLICE

Take Chef Diana’s advice: add Fresh Goat cheese or tangy Blue cheese to your next pizza, combined with Saputo Pizza Mozzarella for a rich, unique flavour experience. Or try finishing your next pie with a grating of salty Asiago for a refined element.

Don’t forget to share your creations with us on social media by tagging @saputo_foodservice, and let us step up your social pizza buzz!

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