“Different” so as to cater to the dietary needs of a more health-conscious public, and “easier”, to get round shortages in trained staff. Welcome to the new, more advanced world of pizza making, which looks optimistically to a future where innovation and technology will ensure growth.

“Production processes are increasingly being automated, with the focus on achieving a consistently high-quality finished product, thanks to the strategic support technology offers. The main innovations includes automatic machinery to cut, roll out and put the topping on the pizza. There is also a growing interest in the Roman variety of pizza known as pinsa,” says Emanuele Alberto Morello, marketing manager of PIZZAGROUP.

The company, which has been making professional pizza-making equipment for over 40 years, now wants to become a “one solution provider” in the production of all possible machinery for technical experts and non-experts alike, covering all stages in the preparation and baking of pizza. From the moment the flour and water are first mixed together to the whole range of sophisticated processes and various accessories, and the dozens of customised versions to bake any kind of product for different world markets. It will be bringing the very latest models with all the new features it has developed to HostMilano.

“Current trends reveal a growth in the use of electric ovens, in compact models and in the instruments needed for gluten-free products, where an extra, compact oven is required that can be easily positioned and used for a dedicated production line. Electrical technology is particularly useful in areas where it is difficult to install flue pipes (in historic town centres and ancient buildings, for example),” says Sara Lauro, executive committee member and partner of Alfa Forni, who adds: “generally speaking, the lack of qualified staff has resulted in a need for ovens that are easier to use. In this case an electric oven reduces the need to turn the pizzas round as they are being baked, so you don’t need someone constantly monitoring the oven, and that saves on labour costs. As for consumers, we are seeing an increasing demand for healthier food options. In any case the pizza market is growing all around the world, especially in North American and European markets.”

In terms of innovation, more high-performance equipment is appearing that reduces consumption of firewood, gas and electricity. And designs are becoming more attractive, in line with the growing popularity of show cooking events and kitchens the public can see into. Ovens are lighter and reach the required temperatures more rapidly.

“Another question is heat control and management. For example we have equipped our ovens with touch screens. There is a great demand for electric ovens especially on foreign markets, but they are growing in popularity also among Italian restaurateurs, because of the benefits they bring to labour costs.”

At Host 2023, Alfa Forni will present an extended selection of solutions for different types of client, ranging from traditional ovens to compact, more lightweight models that are ideal in show-cooking contexts, along with its additional ovens for gluten-free products, and also for food truck activities.