Cassano's Pizza offers low-carb dough

 
May 2, 2004

DAYTON, Ohio—Cassano's Pizza and Subs, a 34-unit chain based here, has added a low-carb crust to its menu.

According to the Dayton Business Journal, Cassano's new 9-inch low-carb pepperoni pizza has only 5.5 net carbs per serving, or 11 net carbs per pizza, said Vic Cassano Jr., president and chairman of Cassano's. (A net carb total is achieved by subtracting fiber and sugar alcohol carbohydrates from the total carbohydrate content of a food portion.)

"We realize the low-carb thing is going to be here for a while and it will probably never disappear," Cassano said, adding that creating a flavorful low-carb dough wasn't easy. "From a crust standpoint, you've got to pull out all the good stuff (such as sugars and starches), and you've got to put in a lot of whole wheat."

Cassano, along with sons Chip and Chris, tried multiple recipes at the company's dough-making plant in Kettering, Ohio, but couldn't develop the right mix. A franchisee eventually developed the right recipe.

Cassano wouldn't reveal the secret of his low-carb pizza, but said it has a high-protein, wafer-thin crust.

Despite current low-carb trends, Cassano said orders for the company's regular pizzas are rising—28 percent higher this March than last.

 

 


Topics: Dough


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