Expand Your Menu Within Your Current Freezer Space, Turn Sub Rolls into Garlic Bread!

Thursday, December 6, 2012 by Jenny Dean

Why order more wholesale bread when you already have a freezer full of sub rolls and pizza dough? Use up some of those items by doubling up on them – using each for at least two different recipes. You’ll save money, you’ll save time, and your customers will be most appreciative for the variety your menu offers. One of the easiest ways to do it is by turning sub buns into garlic bread.

Any restaurant will benefit from putting garlic bread on their menus, and sub buns do most of the work for you. Just split them open, slather them with butter (we recommend using a lot!) and sprinkle garlic powder over top. Add parsley flakes and dried chives if you’d like for added flavor; and a nice dollop of cheese on top is always nice, too. Adding more toppings doesn’t make it harder – just tastier!

We know that freezer space is precious, and making sure you’re not too spread too thin in the kitchen is, too. Turn your buns into yummy bread, and get the best of everything!



 

Wheat Products Welcomed in School Cafeterias

Monday, December 3, 2012 by Jenny Dean

Freezer to Oven DoughWhen the new federal regulations and requirements, concerning what school cafeterias are serving to their students, went into effect in October, many wondered what kind of reaction would be seen afterward. Requiring schools to begin serving more fresh fruits and vegetables, and change items such as pizza dough from using white flour to using wheat products, some thought that kids would recognize the difference. And that they wouldn’t like it.

The critics were right on one account; the kids noticed. And they not only liked it – they preferred it!

The thanks, says many school officials, goes to the fresh and frozen dough suppliers that are keeping up with the changes; and providing the very best products available. It’s these products, they say, that are providing children with fluffier breads and cookies while giving them something nutritious and that will last them through the day at the same time. If there are any complaints it’s that certain menu items, such as chicken nuggets, have had their portions reduced.

Foods other than breads are also making a big hit in schools throughout the nation. What are the favorites? Aside from the lighter, moister cookies, it’s the romaine lettuce that’s been replaced with the former, less nutritious, iceberg lettuce!
 

A Fun Twist on Commercial Pizza Dough

Monday, November 5, 2012 by Jenny Dean

Italian Pizza DoughWant a really fun idea? If your restaurant mainly focuses on homemade pizza (or similar foods,) print a few of these jokes on your menu. Your patrons will love them, and people will be giggling in your restaurant all day long!

How do you fix a pizza after it’s broken?
With tomato paste!

What’s an aardvark’s favorite pizza topping?
Ant-chovies!

Why did the college grad go into the wholesome and delicious (http://deiorios.com/contact.html) pizza business?
He wanted to make some dough!

‘Waiter, will my pizza be long?’
“No sir, it will be round!”
(This one’s a favorite of many of our customers!)

What’s a dog’s favorite pizza topping?
PUP-peroni!

What’s the difference between a pizza pie and our pizza jokes?
Our jokes can’t be topped!
(Another favorite!)

These jokes will be a hit on any pizza menu – or scrawled across your specials board. When you need even more, or you just want to order some tasty commercial pizza dough to make even more for your customers? Then come see us at DeIorios. We’re the experts in all things pizza – whether you want to serve the very best, or just tell the funniest jokes!
 

Deep Dish, Songs, and Commercial Pizza Dough in the 20th Century

Wednesday, October 17, 2012 by Jenny Dean

Frozen Dough ManufacturersPizza has a long and sordid history. So long and so complicated in fact, that it can be broken down into different eras, and different regions. Here we’ll look at the quick history of American pizza in the 20th century – it includes everything from songs to commercial pizza dough!

  • 1905 – The first pizzeria opened in the United States in New York City at 53 ½ Spring Street under the name “Lombardo’s,” although there were no tables or chairs. Today you can still find it if you look for “Patriaca dela Pizza” – you’ll even have a spot to sit!
  • 1943 – Deep dish pizza was created for the first time by Ike Sewell at his own bar and grill called Pizzeria Uno. Are you surprised to find out it was in Chicago?
  • 1945 – This was an important time for American pizza, as it was when soldiers were coming home after being stationed away during World War II. When they came back from places such as Naples and Sicily, they brought back with them the taste of wholesome and delicious pizza; and it saw a huge surge in popularity!
  • 1948 – The first retail pizza dough mix was sold under the name “Roman Pizza Mix.”
  • 1950s – Another very important time for pizza’s popularity. This was when huge celebrities such as Jo DiMaggio, Jimmy Durante, Frank Sinatra, and others, started to really request it as part of their regular menu, indirectly endorsing the tasty pie. It was also during this period that Dean Martin released the song That’s Amore, which also made the public more aware of pizza.
  • 1957 – Pizza went even more retail as it was at this time frozen dough started being sold in grocery store.
  • 1980s – During the late 80's DeIorio's shifted it's focus to frozen products, which included pizza!

Want to know even more about pizza? Come see us at DeIorio's! We have all the fun facts, tasty, recipes, and of course, the best dough to offer your customers!
 

Preparing Pitas from Retail Pizza Dough

Monday, October 8, 2012 by Jenny Dean

One of the best things about retail pizza dough is that it can be shaped and molded into just about anything you want it to be – and that includes breads of all kinds! One of the most popular types of bread to make from pizza dough is pita dough.

The recipe for pita dough, like many other types of dough, very closely resembles the recipe for pizza dough; and so, one can easily be used to make the other. The only real difference when making pitas is that you should roll them relatively thin (around a quarter of an inch thick), as they’ll rise slightly and puff up in the oven. You don’t need to drizzle with oil, or add any seasoning (or you could, if you wanted to make them interesting.) Just place them in your pizza oven at about 600 degrees and bake them for about 3 minutes per side. Once you have flipped the pita over, it will then start to balloon during the second three-minute interval.

Remember that pitas are much like crepes, in the way that the first one (or two or three) don’t also take; and your first few pitas may not balloon. This will affect the result, as you won’t have that perfect pocket on the inside to hold things. But, you can still always fold these trial pitas and use them more like you would tortillas, stuffed with toppings and fillings.

Once you have your pitas an entire world opens up as to what you can offer on your menu – sandwiches of all kinds! And when you need commercial pizza dough to get the pita ball rolling, come see us at DeIorios Foods Inc. We have all the dough products you’re looking for, including pizza and beyond!
 

Dusting Your Pizza Dough: Flour, or Cornmeal?

Thursday, September 13, 2012 by Jenny Dean

DeIorios Foods You can bet that whether you’re currently dusting the bottom of your wholesale pizza dough with flour or cornmeal, your customers notice. And they have a preference. Whichever one is most authentic is debatable, but which one is tastiest is not. That’s cornmeal, hands down.

The main reason you sprinkle cornmeal or flour onto the bottom of your pizza tray or pizza stone is so that it will stick to the bottom of the pizza dough. This way when it cooks it won’t stick to the pan. But if you use just regular flour, that’s the only benefit you’ll get from dusting the dough.

Cornmeal has its own distinctive taste and texture; and it pairs perfectly wih pizza dough. Customers that are looking for the best pizza often times base their opinion on whether or not there’s cornmeal on the bottom. One reason they look for it is because, while flour doesn’t have much flavor of its own, some find that when there’s a thin layer on the dough it can affect the taste.

When it comes to keeping your dough from sticking to the pan, either flour or cornmeal will work. But if you want to add even more taste, and make it an even better experience for your customers, try cornmeal instead!
 

Find Out Even More about Pizza Dough When You Follow Us on Twitter!

Thursday, August 9, 2012 by Jenny Dean

DeIorios is now on Twitter! That’s right, we’ve joined the social networking revolution and are now available to talk to you about frozen pizza dough, frozen rolls, and other frozen dough products whenever you want!

DeIorios on Twitter

When you start following us on Twitter, you’ll be the first to have instant access to all of the blog posts you’ll find right here – only now you won’t have to keep checking back to see if new posts are up or not. And, you’ll also be able to browse through our tweets and find pictures of all the best products we think are out there online – and all that you can make with the dough you find right here at DeIorios. We couldn’t believe how many great ideas are out there – and we bet you won’t be able to, either!

At DeIorios, we want to keep in touch with you and we want you to be able to send us a quick instant message or a tweet whenever you want to. And if you find a great creative dough pic, we want you to post that so that we can get even more ideas too!

Follow us on Twitter today, and let’s start talking!

How to Properly Cook Frozen Pizza Dough

Monday, August 6, 2012 by Jenny Dean

When restaurants first start considering ordering frozen pizza dough, they often wonder how to cook it. Par Baked Pizza ShellsDoes the texture change when frozen, and do you need to compensate for that? Or will it be watery or soggy, after being frozen and thawed? The truth is, frozen pizza shells can be cooked exactly the same way as if you had made it yourself, just in a fraction of the time. But when it comes to preparing the dough, there may just be a few things to take into consideration.

Obviously if you’re ordering frozen dough products, you’ll need to defrost it before you do anything else. Balls will take longer to defrost as they are much thicker, while shells may only take just a few minutes sitting out at room temperature. If the dough has been frozen for a long time, you may find that excessive moisture clings to it, even after defrosting, from things such as ice pellets. Should this occur, simply use a bit more flour than you normally would when rolling it out and it should come back to the desired consistency, and not be as sticky.

Our pizza dough is best rolled out from the center to the edges, to get the most even surface and even cooking as well. All dough should be rolled out until it begins to lose its elasticity, before being topped with all of the delicious toppings you offer!

How Long Do Your Frozen Dough Products Last?

Thursday, August 2, 2012 by Jenny Dean

Frozen Dough ProductsWhen you’re running a pizza restaurant, you need to supply your customers with the best pizza dough possible. A perfect pizza crust is one that’s golden and crispy on the outside, and soft and moist on the inside. But, when you’re buying frozen dough products, that doesn’t always happen – especially if they’ve been sitting in your freezer for several months on end. So, how long should your pizza crust stay in your restaurant’s freezer? 
A good raw frozen dough should be able to stay in your freezer for at least 90 days without loss of quality.

Pizza crust should be able to stay in your restaurant’s freezer for at least six months, and should still come out beautiful and golden, and tasting just like you had just made it fresh. At DeIorios, that’s exactly what you’ll get. We know that you don’t have time to always be putting in new dough orders and staying on top of every single piece of inventory. Buy it in bulk and leave it in your freezer for as long as you need to. However long that is, it will always come out of your restaurant’s oven tasting fresh and delicious!
 

Stuffing Your Frozen Pizza Dough

Friday, July 27, 2012 by Jenny Dean

Retail Pizza DoughWhen it comes to the type of pizza you make in your restaurant, you may look at offering different types of dough in order to please the crowd. And while offering choices such as whole wheat pizza dough and New York pizza dough is a great start, there’s another type of crust you can offer – stuffed crust pizza!

You can still order the same dough you usually do; just prepare it in a slightly different manner before placing it in the oven. Sauce and cheese are the most popular ingredients to stuff in pizza crust. To do either, just place a thin layer along the edge and roll the edge of the pizza over the ingredient to seal it. Then, just bake as you normally do.

You could offer just one stuffed crust pizza in your restaurant, or you could offer many – each with their own unique ingredients ranging from blue cheese to marinated artichoke hearts! Add this one menu item to your own menu, and see just how much it helps improve your sales.

When you need the best crust for your stuffed crust pizza, get it here at DeIorios. We have all the different kinds you’re looking for, and we can give you many more menu items to use it for as well!
 

Use Pizza Dough Balls as Part of Your Appetizer Menu

Friday, July 20, 2012 by Jenny Dean

Ordering pizza dough balls can be an easy and fast way to cook the perfect pizza for your customers. But whether your customers are placing their order by phone or coming into your restaurant to eat, they’ll Pizza Dough Ballsmost likely want more than just pizza. Ordering pizza now typically includes ordering lots of different appetizers and dipping sauces to go along with it. And when you use frozen pizza dough balls, it can be even more satisfying for the customer, with no extra time required on your part.

Menu items such as garlic twist bread and cheese bread are some of the most popular appetizers that are ordered with pizza – and you can use the same pizza dough you use for your crust. Serve up some tasty dips to go along with it, and you’ll be able to deliver even more to your customers. And along with the delicious pizza you make, those appetizers will keep them coming back for more.

When you know where to order your dough from, you can even offer these appetizers in different options – expanding your menu and setting it apart from the crowd even more. Offering these new appetizers in white or wheat options will show your customers that you care enough provide alternatives. Having different items for different diets will truly show your customers your level of care and commitment to bringing them only the best.

The next time you’re ordering your dough balls, consider what appetizers you could serve with it, and order a few extra dough balls and start offering your customers everything they’re looking for!

Opening a Small Pizza Joint? Frozen Dough Products Are a Must!

Monday, July 16, 2012 by Jenny Dean

Homemade PizzaIf you’re opening a pizza business there are a lot of things that you’ll need to have prepared – and a lot of space that you’ll need for them! You need space to put the tables, and space to put the prep areas, and space for the front counter. Space is at a premium, and every business owner knows that wasted space is wasted money.


In large pizza chains, they typically have an entire section of the kitchen cornered off and reserved specifically for a dough-making station. Small restaurants that are just starting out though, don’t have the kind of capital, or the kind of space, that is required to do that. And that’s how frozen pizza dough can help.

Store some frozen pizza shells in your freezer and you’ll have it whenever you need it, without requiring another large preparation area just to get it ready. It really is that simple, and it’s a solution that too many business owners, especially those new to the business, overlook.

When you need the best frozen pizza products to help save your pizza restaurant time and money, come see us at DeIorios. We have all the pizza products you need, and we even have rolls and bagels, too!
 

What’s the Difference between Montreal Bagels and New York Bagels?

Tuesday, July 3, 2012 by Jenny Dean

The two most distinctive types of bagels in the world are undoubtedly Montreal bagels and New York bagels. But, what exactly is the difference between the two? In fact, there are a few.

Bagels from the Big Apple are boiled instead of being steamed, as most other bagels are. This allows them to have a crisp, dark crust while still maintaining a chewy, doughy interior. New York style bagels are also made using malt and salt without any sugar. That’s quite different from Montreal bagels. Bagels from Montreal don’t use any salt in them although they do use sugar, something that is excluded from New York style bagels.

New York BagelsMontreal bagels are also boiled before being baked, just like New York style bagels. However, Montreal bagels are boiled in honey water, giving them a slightly sweeter taste than bagels that are made in New York.

One more big difference between New York style bagels and Montreal bagels is that the New York style is much more popular than that of Montreal’s. Because of this, you can find bagels from New York just about anywhere, wherever you are in the world. And when you need the best bagels from NYC, you need to order them from DeIorios.

At DeIorios we have New York style bagels, New York style pizza dough, and all kinds of pizza garnishes too. Offer your customers the very best from NYC, wherever your restaurant is located. And when they ask what makes New York style bagels so special, you’ll be able to tell them!
 

What is Retarding Pizza Dough?

Monday, June 25, 2012 by Jenny Dean

Frozen Bread DoughThe process of retarding pizza dough is one that is highly debatable between true pizza makers. Retarding dough simply means placing it in the fridge to slow down the leavening (or the rising) process. The process can be used for many different reasons. Some pizza makers retard their pizza dough balls to fit their time schedule so that the dough is ready when they need it to be. Others simply allow their frozen pizza dough to retard in the fridge to enhance the flavor of the dough.

The biggest debate doesn’t come from whether you should actually place the dough in the fridge or not, but rather if the dough should be shaped before it’s placed in the fridge. Some believe that in order to retain the shape of the dough after it’s placed in the oven, it needs to be refrigerated in the shape the cook wants it to be. However, many believe that shaping the dough before it’s placed in the fridge only takes up valuable fridge space and that it’s not necessary anyway.

The truth of the matter is that dough really does not need to be shaped before it is placed in the fridge for retardation. The flavor will still fully develop, and the dough will not become misshapen once it is baked in the oven. But, whether or not you shape the dough before retarding it, you wil still get the same results. So if you like to take your pizza dough right from your fridge and then slide it straight into the oven, shaping it first could still work best for you.
 

Things to Keep in Mind When Choosing Frozen Dough Suppliers

Thursday, May 31, 2012 by Jenny Dean

So you want to buy frozen dough products for your pizza restaurant. It’s a great choice and can save you both time and money while still offering your customers only the very best. But, what should you be looking for when choosing frozen dough suppliers? Here are just a few things to make sure that you’re getting a good product, and that your customers are, too.

Frozen Dough ManufacturersFirst, make sure that any supplier you work with has an on-site training center for their staff. This training area will ensure that all employees working with the dough while it’s being made adhere to the HACCP Plan to make sure that all food is made according to the strictest safety precautions. For that same reason you also need to make sure that any supplier you work with is also AIB certified, the best rating you can find.

Because things sometimes go wrong and restaurant owners need a little extra help, field technical support is very important – but it can also cost a lot of money. It shouldn’t. Restaurant owners need help sometimes, even with their pizza dough, and you need to make sure your supplier will give it to you.

When trying to choose the very best supplier for your dough, make it easy on yourself and choose DeIorios dough. We adhere to the highest safety and quality standards, and we make it easier on our customers. So they can rest assured that when they order from us, they’re getting the very best.
 

Offer Your Customers the Best New York Pizza with the Best New York Pizza Dough

Thursday, May 3, 2012 by Jenny Dean

Classic New York-style pizza is world-renowned, and no one can visit the Big Apple without getting an authentic taste of the stuff for themselves. But whether your business is located in the middle of Frozen Dough SuppliersManhattan, the heart of Texas, or online, you can now offer your customers the best New York pizza by using the best New York pizza dough.

New York style pizza dough is characterized by having a wide crust that while somewhat thick, also puffs up nicely, leaving it light and airy inside. This wide puff of crust becomes thinner the closer you get to the center, giving New York pizza its reputation of having a thin, crispy crust.

This delicate balance of a crust that slowly tapers off is necessary so that the outer edges of the crust can become especially crispy so that when the pizza is finished cooking, the outer crust looks almost charred.

Getting the dough just right for New York style pizza can be a challenge, as it needs to be able to withstand just the right amount of heat and take on that extra crispy look and feel without overcooking. Frozen dough products are now available and come in many different styles including New York style. Cooking the dough in a commercial pizza oven is ideal and if you plan on selling a lot of New York style pizza and don’t have one, the investment is one that’s well worth considering.

When you need the right dough, and even more tips on how to cook it to perfection, come see us at DeIorio’s. We make dough for you, so you can create the perfect pizza for your customers!