Aug. 13, 2013
California Pizza Kitchen has debuted a new hand-tossed pizza dough, now available at all restaurants nationwide. The new pizza dough brings California Pizza Kitchen back to its entrepreneurial roots by celebrating the flavors, craftsmanship and imagination that goes into every pizza, said G.J. Hart, CEO of California Pizza Kitchen. Guests can now enjoy a perfect pizza crust — crispy on the outside, yet light and fluffy on the inside — and mouthwatering complements such as fresh, artisan ingredients that are the centerpiece of the new hand-tossed pizzas, he said.
"We have long been recognized for our fresh, creative approach to preparing delicious made-to-order pizzas and original menu items, which is something we're very proud of," Hart said. "We put California-style pizza on the map and look forward to continuing its culinary evolution in our brand's next chapter. By reconnecting with our unique culinary roots and rethinking the dough and approach by which our pizzas are prepared, we have been able to create an elevated and authentic pizza experience for our guests to enjoy."
The hand-tossed pizzas are made with fresh, artisan ingredients such as hand-torn spicy fennel sausage, wild Greek oregano and white truffle oil to add a new level of sophistication and flavor, Hart said. In addition, California Pizza Kitchen has also brought back one if its classics, the Roasted Garlic Chicken Pizza, which is now available with the new hand-tossed dough for a limited time only. In October, the company in partnership with the Gluten Intolerance Group, will also debut a new menu of gluten-free pizzas that the team has begun testing for guests.
"There are a lot of new and exciting updates at California Pizza Kitchen. From hand-tossing our dough and artisan toppings, to our refreshing beverage options with Coca-Cola products and upcoming line of gluten-free pizzas, we are confident that our guests will share in our renewed passion as we strive to bring California creativity and a one-of-a-kind dining experience to every meal," Hart said.
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