Pizza Haven launches a tasty new pizza today that uses 90% less oil in the dough recipe, offering a healthier fast-food
option for consumers without compromising on taste.
The evidence is in the box when the pizza is taken out - no oily residue remains.
That's the trademark of Pizza Haven's new Pan Bake pizza, available nationwide today. The secret lies in the dough
itself, which contains no oil. Instead it uses semolina, a less processed flour and good source of fibre.
Traditional dough recipes involve large amounts of oil that are poured into baking tins along with the dough and left to
soak. The only oil used in the new dough is a light spraying to prevent the pizza base sticking.
Pizza Haven Technical Manager, Stan Szczypiorski, says the Pan Bake pizza is a result of independent research
commissioned by Pizza Haven that showed people wanted a pizza with less oil and fat content.
"Fast food is generally thought of as a quick fix meal with high fat content, but we are trying to change that. We've
responded to consumer demand by reducing fat content, while working on a great new taste," says Stan.
The recipe, which took almost a year to develop, replaces the traditional dough recipe used to make all of Pizza Haven's
pizzas
"We believe we are the first pizza outlet in New Zealand to significantly reduce the amount of oil used in making
pizzas," says Stan.
Ingredients have also been improved with a new authentic tomato sauce that has no added oil or MSG and features a richer
flavour that results from using crushed, not pureed, tomatoes.
Free tastings of the Pan Bake Pizza will take place in stores every Saturday, from 10 February for four weeks between
5pm and 6pm.
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