Rich Products (Rich’s) is expanding its portfolio of pizza doughs, crusts and flatbreads with a new Roman-Style Pizza Dough Ball. This innovation is the latest addition to its “Authentically Italian” portfolio, which features a variety of distinct pizza products, all with roots tied to Italy.
Members of the Buffalo, New York-headquartered company’s team will offer a live look – and taste – of Rich’s expanded lineup at the 2025 International Pizza Expo (Booth #1383), taking place March 25-27 in Las Vegas, Nevada.
“This year, Rich’s is celebrating its 80th anniversary. While we’re well known for our history in non-dairy whipped toppings, not everyone realizes that we have more than 45 years of pizza expertise,” said Donna Reeves-Collins, senior vice president for the pizza and flatbread category. “The focus is to bring authentic and innovative products to market that amaze consumers and help operators with execution. Our new Roman-Style Dough Ball is a great example – it’s easy for operators to execute at the store level, offers menu innovation without back-of-house complexity, and delivers on the latest consumer trend toward authentic, clean-label products.”
Distributed frozen, Rich’s Roman-Style Dough Ball is made with 00 “double zero” style flour that is milled according to traditional Italian standards. It is designed to the exact specifications of Rome’s pizza masters, but comes ready to thaw, proof and stretch, making it easy for operators to add to their menu without requiring additional labor.
According to Technomic’s Pizza Report, 51% of operators in the United States believe that dough/crust is the most important element required to make a high-quality pizza. That’s why Rich’s focuses on delivering a wide range of authentic doughs and crusts. In addition to its Authentically Italian portfolio, it will showcase a selection of doughs and crusts at the show, including:
• Traditional Dough Ball: Formulated to create American style pizzas made with premium quality wheat bread flour.
• Artisan Dough Ball: Made to create an elevated, Italian-inspired 13” to 15” pizza made with premium quality wheat bread flour.
• ’00’ Double Zero Style Flour Dough Ball: Formulated with finely-ground Double Zero ’00’ style flour, they are higher in moisture than traditional dough balls, making them easier for operators to use for Neapolitan-style pizzas.
• Detroit Style Pizza: This legacy 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 (GF) Detroit-Style Pizza Crust that was launched in 2023. The offering has been expanded to now include a Traditional Wheat-based Detroit style pizza.
• Pull Apart Flatbread: Rich’s Pull Aparts give operators a platform to create unique menu items that compliment any pizza.
