Global, family-owned food company Rich Products (Rich’s) is expanding its portfolio of pizza doughs and crusts with an authentic, Italian-style lineup of pizza products. The company will offer a sneak peek of the new portfolio at the 2024 International Pizza Expo (booth #2381), taking place March 19–21 in Las Vegas. 

“At Rich’s, we’re always looking at how we can elevate our pizza offerings, bringing products to market that we know consumers are looking for, while making sure these products are easy for operators to execute at a store level,” said Donna Reeves-Collins, senior vice president, pizza and flatbread category, Rich Products. “Last year, our team traveled to Italy to gather inspiration and expertise that would enhance our portfolio with more authentically Italian products. In Europe, we tasted some of the best pizza we’d ever had and saw the opportunity to bring some of these products and innovation to the U.S. & Canada markets. We’re excited today to introduce several new Authentically Italian products that will help pizza operators expand their menus and drive excitement for consumers.” 

According to Technomic’s most recent Pizza Industry Report (November 2023), more than 70% of pizza operators agree that they are experimenting more with globally inspired pizzas and pizza ingredients than they were two years ago.

Rich’s new Authentically Italian pizza portfolio features a variety of distinct products, all with roots tied to Italy. At the center of the portfolio is Rich’s Italian Pinsa. A Roman-style pizza crust with a unique dough fermentation process, Pinsa has seen a surge across Europe over the past couple years but is just beginning to gain traction here in North America. Hand-stretched and made with authentic regional ingredients imported from Italy, Rich’s new Pinsa features an irresistible aroma paired with a unique crust that is crispy on the outside and soft on the inside. 

Rich’s will be providing pizza lovers with an exclusive “first taste” of its new Pinsa at Pizza Expo. Additionally, Rich’s will feature its full Authentically Italian portfolio at the show, which includes: 

• 7” x 11” Oval Pinsa and 12” Round Pinsa  

1. Rich’s new Pinsas are expected to be available through Dot Foods by May 6, 2024.

1. Made with finely-ground Double Zero ‘00’ style flour, just as they do in Italy, Rich’s Dough Balls are higher in moisture than traditional dough balls, making them easier for Operators to use for Neapolitan-style pizzas.
2. Rich’s Dough Balls are currently available for purchase. To learn more, visit Double Zero '00" Italian Style 8-oz. Dough Ball.

1. Authentic Italian-inspired pizza doesn’t have to mean complicated dough handling. Rich’s parbaked crust is made with Double Zero ‘00’ style flour, delivering the taste, texture and aroma one would find in a Roman cafe, but with freezer-to-oven simplicity. Rich’s new Double Zero ‘00’ Parbaked Crusts are expected to be available through Dot Foods by May 6. 

One-stop-shop for pizza

Rich’s Authentically Italian products enhance the food company’s diverse portfolio of pizza offerings, helping operators expand their menus, drive consumer interest, and stay ahead of the next wave of pizza trends. With a full spectrum of doughs and parbaked crusts, as well as plant-based, gluten-free, and fully-topped, retail-ready pizzas, Rich’s is a one-stop-shop for any operators’ pizza needs. 

Rich’s will also be featuring many of these offerings at Pizza Expo, including: 

• Gluten-free Detroit Style Pizza - In 2023, Rich’s launched the first ever Gluten-Free (GF) Detroit-Style Pizza Crust. The Detroit-style pizza legacy, now a national favorite, began in 1946 at Buddy’s Rendezvous on Detroit’s east side when Gus Guerra made his first rectangle-shaped pizza. Today, Gus’ grandson, Jack Guerra, Jr., serves as the plant manager at Rich’s manufacturing facility in Dearborn Heights, Michigan, where he and his father developed Rich’s Gluten Free Detroit-Style Pizza Crust.

To learn more about Rich’s full spectrum of pizza and flatbread products, visit richsusa.com/pizza/.