Australians are spoilt for choice when it comes to dining out. With so many options, diners are discerning when it comes to quality, provenance, and authenticity. It’s not just fine dining either – casual eateries are subjected to the same high standards. When it comes to pizza, for example, people want to know that what they’re eating is top-notch.
“Consumers are drawn to authentic pizza for its traditional flavours and premium ingredients. Authentic pizza is often praised for its handcrafted crust, fresh toppings, and carefully selected cheeses,” says Riccardo Moretti, managing director of RDM Pizza Australia.
“In a world where convenience often takes precedence over quality, there is growing demand for authentic pizza options that offer a taste of Italy.”
RDM Pizza has always been a high-quality, authentic choice for the hospitality industry, but its latest product, the Napoli Rustica base, has been made with the needs of commercial kitchens in mind. With the standard bases requiring baking at 300 degrees for three minutes in a combi oven, the temperature and duration is not compatible for the concurrent preparation of other dishes in busy venues. Even longer cooking times are required to get the browning required for the look of a wood-fired pizza.
The solution is the new Napoli Rustica base, which offers chefs the authentic appearance of freshly made dough cooked in a wood-fired oven. Crafted using a sourdough recipe with a 72-hour slow fermentation process, the dough is stretched to form a rustic raised crust. RDM Pizza then quickly cooked the bases a 500-degree Celsius stone-baking oven to enhance aeration and achieve a charred brown finish. This method allows chefs to simply bake the product from frozen at 200 degrees for four minutes or until the cheese is melted, ensuring a convenient and delicious outcome.
This lets venues offer their guests Italian-style pizza, while ensuring smooth operations in the kitchen.
“The majority of ovens available, whether for commercial, industrial, or home use, typically have a maximum temperature of 200–250 degrees Celsius. With Napoli Rustica already achieving the desired golden crust and char, this product can be prepared using any oven on the market, showcasing its adaptability,” says Moretti.
“Cooking at 200 degrees Celsius for four minutes ensures a crispy pizza base, perfectly cooked ingredients, and melted mozzarella. This duration coincides with the preparation time for frying chips, making a burger, cooking a steak medium-rare, or creating a pasta dish.”
The Napoli Rustica base offers venues the following benefits and advantages:
- High-quality stone-baked pizza on the menu without requiring significant capital investment in new equipment.
- Labour efficiency as all kitchen staff can easily assemble and bake pizzas, providing the venue with greater consistency and flexibility.
- Enhancement of bottom-line profits and revenue, as pizza boasts a high profit margin and can be seamlessly integrated into any venue using the same kitchen ingredients.
- Reduced wastage, as the product can be stored frozen for up to 12 months or chilled for 10 days without the use of artificial flavours, colours, or preservatives. The pizzas can also be cooked directly from frozen, further reducing potential waste.
To try out the Napoli Rustica base in your venue, contact RDM Pizza.