The Once-Ignored Pizza Crust Gets Chewy and Crispy with Salt Bread Pizza... Attracting Women in Their 20s and 30s [Tasted]

A Fresh Experiment: Mom's Pizza "Crispy Corn Whole Shrimp Pizza"
Special Touch with Proprietary "Buttermilk Salt Dough"
A Variety of Textures from Potato Chip Flakes, Whole Shrimp, and Corn

The crust of pizza, once often ignored, is undergoing a transformation. In the past, people would eat only the topped portion of the pizza and often leave behind the so-called "pizza edge" or "scraps." However, recently, there has been a trend toward differentiating the dough so that every bite, right up to the crust, remains delicious. Various innovations have emerged, such as cheese crusts filled with string cheese, rich gold crusts made with sweet potato mousse, cheese bites that can be torn off petal by petal, and pocket cheese crusts filled with cream cheese. Yet, the ingredients have largely remained within the familiar categories of "flour," "cheese," and "sweet potato."

A new genre has recently emerged: salt bread pizza. Mom's Pizza, the pizza brand of Mom's Touch, has incorporated salt bread into its dough to target consumers seeking a unique experience. According to the company, the crust is designed to be crispy on the outside and chewy on the inside, allowing customers to enjoy every last bite. While previous offerings such as the Ssaipizza and Wow Meat Pizza were popular among male customers, this time the focus has been on dough and topping combinations favored by women in their 20s and 30s.

As someone who often enjoys salt bread, I tried Mom's Pizza's new menu item, the "Crispy Corn Whole Shrimp Pizza," with great anticipation.

Mom's Pizza's new menu item 'Crispy Corn Whole Shrimp Pizza'. Photo by Han Yeju

The "Crispy Corn Whole Shrimp Pizza" features Mom's Pizza's proprietary "buttermilk salt dough," topped with whole shrimp, grilled corn, and potato chip flakes. The pizza is further enhanced with Mom's Touch's signature Cajun seasoning and a special sauce, creating a rich flavor profile.

At first glance, the dough did not look much different from a regular crust. I wondered if the salt bread dough would make the pizza taste excessively salty, but instead, the unique chewy texture of salt bread stood out, with no sense of incongruity. If you prefer a thicker crust over thin pizza, this could be a satisfying choice.

The texture of the pizza lived up to its "crispy" name. The potato chip flakes generously scattered on top provided an immediate crunch, while the whole corn kernels added a subtle sweetness with every bite. The whole shrimp, complemented by the spicy seasoning, offered a pleasantly firm texture. This combination, rarely found in traditional pizzas, evoked flavors reminiscent of tacos, making it a great pairing with beer.

'Moms Pizza' introduced the 'Truffle Basil Aligot Pizza' last July. Photo by Han Yeju

There were some drawbacks. Compared to Papa John's recently launched "Croissant Pizza," the new offering did not deliver a strong visual or flavor distinction. While the croissant pizza clearly displays its layered texture, the salt bread dough is visually similar to regular crust. The rich buttery aroma and the distinctive savory taste of salt bread were also not very pronounced. Additionally, the strong flavor of the sauce made it difficult to fully appreciate the unique taste of the dough itself.

Another point for improvement is that the salt bread dough is currently available in only two menu items: the "Truffle Basil Aligot Pizza" released by Mom's Pizza last July and the new "Crispy Corn Whole Shrimp Pizza." If the option to switch doughs becomes available for other pizzas, it could broaden consumer choices.

If you are looking for a new texture and combination, this is worth a try. It may be a more attractive option for consumers who enjoy trends and seek out new culinary experiences, rather than for fans of traditional classic pizzas.

This content was produced with the assistance of AI translation services.