Rising Trends in Wholesale Dough

Tuesday, January 22, 2013 by Jenny Dean

It’s no secret that more and more restaurants and businesses are turning towards frozen dough suppliers for their dough and bread needs. But whether you’re purchasing freezer to oven dough or dough that Frozen Dough Suppliersyou shape and mold yourself into your latest creation, there are two emerging consumer trends that you should be aware of.

The first is that today, customers want things that come in mini sizes. So whether it’s a small personal pan pizza, or a box of mini cinnamon buns, people like compact things today – and it’s flooded over into the food they eat. This is of particularly importance if you’re a bakery or shaping dough to make your own items, because you need to know what customers are looking for.

Ironically, when customers don’t want things that come in petite packages, they like to go big with their food. The second biggest trend after “mini” foods is foods that are very large. Super brownies, mega pizzas, and jumbo strombolis are all also very big trends. Of course, these may not be a regular menu item as your mini food items will be; but they can work well for special events, contests, or if your business has a “Wall of Fame.”

The only way to keep up with your customers and continue to improve your business is by jumping on the latest trends in the industry. This year, it’s all about going either very small, or very big!

 

Working with Frozen Bread Dough

Monday, December 24, 2012 by Jenny Dean

Here at DeIorios, we don’t only sell wholesale pizza dough, but delicious frozen bread dough too, such as sub rolls, dinner rolls, and authentic Italian bread. We’re often asked by our customers certain things about Frozen Pizza Doughour bread dough, such as whether or not it needs to rise; or if it can go from the freezer straight to the oven. That’s why we’ve put together this small guide to help you when dealing with your frozen dough, so you’ll get the tastiest bread possible.

That being said, you need to allow the bread dough to thaw and proof before placing it in the oven. The first step is to defrost the dough by placing it in a lightly greased pan and leave it in a cooler overnight to allow it to completely thaw. This is called retarding the dough. The next day remove it from the cooler and allow it to proof at room temperature or in a proofer until the bread is approximately at desired size. Once it has proofed, bake it at around 350 degrees for approximately 25 minutes.  Baking time and temperature can vary slightly depending on your oven.

If you don’t use your frozen dough right away, it can typically be wrapped in an airtight container and be placed back in the freezer. Remember though that dough will generally only stay in a freezer for three months; so buy as much as you need, and contact us at DeIorios when you need to replenish your stock!
 

Turning Your Pizza Dough into Bowls!

Thursday, December 13, 2012 by Jenny Dean

If you’re already buying wholesale pizza dough for your pizza and appetizers, why not use it to make your own bowls? It’s easy to do and once you figure it out, you can use them for just about anything!

This is so incredibly easy, you won’t believe that you haven’t thought of it before! Make sure your pizza dough is completely defrosted then just roll it out so that it’s almost (but not quite) twice as thick as you would roll it if you were making pizza. Then, turn an aluminum or other oven-proof bowl upside down and spray the underside with non-stick cooking spray. Place the dough over top, making sure to shape and form it to the bowl. You may want to also proof it for about 15 minutes before baking

Place the bowl, and the dough, onto a baking sheet and place into an oven that’s been preheated to 375 degrees Fahrenheit. Don’t use egg wash or any kind of oil on the dough; you want it to be as crispy and crusty as possible. Bake the dough for about 12 – 15 minutes, until it sounds hollow when knocked.

Remove baking sheet from oven, allow bread bowl to rest for 2-3 minutes upside down, and then remove from aluminum bowl. Allow to rest for another 2 minutes more once turned upside down.

Once your bowl is baked, fill it up with anything you think your customers will love! Chili, salad, dips, sauces, and soups are just a few suggestions. Once you have the bowl, your own imagination is really your only limitation!

When you need even more ideas with what to do your bread or any other dough, come see us at DeIorios Foods Inc. We have all the products you’re looking for, and tips on what to do with them, too!
 

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!
 

The History of Wholesome and Delicious Pizza

Thursday, October 11, 2012 by Jenny Dean

In honor of National Pizza Month we decided to look into the origins of our favorite food, and here is what we found!

When the wholesome and delicious pizza that we know today actually first began is unknown. Historians and retail pizza doughsociologists agree that homemade pizza was probably being eaten as far back as medieval times; although an exact date of its origin is not known.

It is known however, that at some point throughout the 16th century, tomatoes began to get a reputation throughout Europe as being poisonous. Because of this, people stayed away from them as much as possible; and definitely didn’t consume them nearly as much as they do today. But by the 18th century, the poor people of Naples had no choice. They had to start adding tomatoes to their yeast bread and pizza was born!

Soon after this practice became common around Naples, word spread. Tourists to the city soon started venturing into the poorer areas of town, just to try this poverty-born delicacy. The first restaurant in Naples to start selling commercial pizza dough in the form of delicious slices was Antica Pizzeria Port’Alba. Not even officially a restaurant as of 1738, it was Antica Pizzeria that first began distributing their pizza slices among the peddlers in the area. Seeing how popular it was, and that tourists wanted a slice, they officially opened for business in 1830 – and then, they even had tables and chairs for people to enjoy their pizza pie!

When pizza was first born in Naples, it was thought that the only “true” kinds of pizza were Marinara and Margherita. These are two very popular types of pizza still today, and many purists still swear they’re the only “real” pizza in existence.
 

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!
 

Have You Checked Out The Updated DeIorio's Website?

Tuesday, September 25, 2012 by Jenny Dean

Have you checked out our website at deiorios.com? If you haven’t been, you need to! You’ll still find all the great pizza dough, bread dough, gluten free items and frozen breadsticks that you’ve come to expect from us at DeIorios.

Now you can find tips on just about every page. Tips on how to properly bake pizza dough, how to store our products, an updated Gluten Free page, and even a list of our products that meet new school nutrional regulations. If you’ve ever wanted to know anything about frozen pizza or bread products, you’ll now find it on our updated site.

But we want to be a real help to our customers, and help them bring in more business and so, we’ve added an entire section for market segmentation on our site too. Here you’ll find everything from the new school compliance codes, to how you can better sell your own private label pizza.

Of course you can still also find the DeIorios family story; and any way to contact us that you need. Phone, fax, email, and even an online form, we’re there to answer your questions and concerns any time you need. All you have to do is come to the website and drop us a line.

See you soon!

Using Wholesale Pizza Dough to Make Pizza Bites

Friday, August 17, 2012 by Jenny Dean

Wholesale BreadNeed to up the ante on your appetizer menu? While garlic bread and frozen breadsticks are a must on any menu, you also need to offer unique items that will pique customers’ interest and keep them coming back for more. Pizza bites are just the thing.

What are pizza bites?

Think of tiny little pizzas that you can eat in just a bite (or two at the very most) and that are deep-fried rather than baked in a pizza oven. You can make them using the wholesale pizza dough you’re using right now! Just roll it out flat, and then cut them into small circles, squares, or triangles that are about three inches across. The shape you choose will depend on what you want your pizza bites to look like; but squares that fold into triangles can be especially cute.

Once the commercial pizza dough has been rolled and cut, simply top each square (or other shape) with about a teaspoon of sauce, any toppings you’d like, and some cheese. When it comes to the toppings, remember not to choose too many. This could cause them to be overstuffed and burst during cooking. Also, when you’re adding toppings to the bites, leave a small space bare around the edge for sealing.

Before you seal it, brush that bare area with a bit of egg wash (lightly beaten egg.) Then simply fold the pizza bite over so that the two sides of the dough can meet. Seal lightly by pinching with your fingers or crimping with a fork and deep-fry. Usual cooking time is about 375 degrees for about 5 minutes.

Serve piping hot and just watch how much your customers love your new pizza bites!
 

What’s the Difference Between Thick and Thin Pizza Crust?

Wednesday, August 15, 2012 by Jenny Dean

Frozen Pizza ShellsWhen first considering the differences between thick and thin pizza crust, they might seem pretty obvious. One is thick, while the other is not. And while that may sum up what’s different between the two, they do each have their own intended purposes; and your own preference may all depend on what you want to eat on your pizza.

Pizza that has a thick crust is considered to be the most traditional form of pizza. The pizza dough on this style isn’t really much of a dough at all but rather, a bread that forms the bottom and side layers of what could very well be labeled a casserole rather than pizza. The advantage to this type of pizza is that you can load it up with as many toppings as you’d like and fit it all comfortably in. Just make sure that you offer your customers knives and forks when they order it! Because of the thickness of these pizzas, they do take longer to cook in the oven so they can cook evenly and completely.

Thin crust pizza, such as New York style pizza dough, is much thinner, and usually the same width from the crust to the very edge of the pizza slices. This crust can be fired off very quickly; but because of the delicateness of the dough, they are also usually limited to one or two toppings. Some customers prefer this type of crust because of its crispy and crunchy texture.

Offering your customers both thin and thick pizza crust opens up their choices, and opens up the doors to your business to more people. When you need either type, get it from us here at DeIorios!

 

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!

Italian Pizza Dough is Just One Part of True Italian Pizza

Wednesday, July 11, 2012 by Jenny Dean

Many people think that Italian pizza dough is what defines true Italian pizza; and it’s true. That Italian dough Italian Pizza Doughthat becomes brown and crispy on the outside, and soft and chewy on the inside is a big part of true Italian pizza. But that’s really just one part of it. The other part of it is in the toppings, and offering them to your customers along with traditional dough is all part of offering authentic Italian cuisine.

Pizza actually wasn’t born in Italy, as it’s become known to be. It was actually in Egypt and ancient Greece that people started flavoring flatbread with the herbs and spices that were locally available and then throwing them against extremely hot stones to cook them for short periods. Once Italy got a hold of the idea, they then began crushing tomatoes and adding different herbs and smothering the breads with these additional ingredients. Mozzarella was added after the buffalo came to Italy and began making the creamy cheese. It was after this final addition that the Italian pizza so many are familiar with today was created. Toppings other than cheese aren’t even necessary with authentic Italian pizza, but pepperoni is still the most traditional Italian topping.

Of course, for that perfect sauce and perfect cheese, you’ll need the right dough for your Italian pizza and when you do, come see us at DeIorios. We have all the frozen dough products you need including whole wheat, honey wheat, gluten-free, and of course, authentic Italian dough.