Pizza shells, as well as toppings, are going upper-crust in many cases. Supermarket deli executives told SN that since consumers are equating gourmet with healthy these days, they have made changes in their pizza shells to add to that perception. "Just two months ago, we changed our pizza shell formulation to make it less greasy. We did it by replacing olive oil with canola oil in the recipe," said Fred DiQuattro, director of deli, bakery, seafood and food service for Bedford Heights, ...

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