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?

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?

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!

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.

October Is the Month to Celebrate Homemade Pizza!

Tuesday, October 9, 2012 by Jenny Dean

Commercial Pizza DoughDid you know that it’s National Pizza Month this month? And no, it doesn’t have to be just homemade pizza either. Restaurants, pizzerias, and cafeterias around the country use this month of the year to run specials on their menu items; and it can be a great way to use your commercial pizza dough to try out a new item. But customers might ask you what the history behind the special is – so what is it?

National Pizza Month has been celebrated in the United States and other parts of the world since 1984. This was when Gerry Durnell of a small town named Santa Claus, Indiana, realized there was no national holiday to celebrate his livelihood – wholesome and delicious pizza! Wanting to do something about this lack of attention paid to pizza, Durnell decided to do something about it. And so, he declared the month of October National Pizza Month, and people still recognize the uniqueness of the month today. But, Durnell did more than just declare a holiday; he also founded Pizza Today magazine.

But having just one month dedicated to celebrating pizza just wasn’t enough. At some point after this holiday was established, National Pizza Week was also commemorated. This is also a holiday that still runs today, and it begins on the second week of January. The history behind National Pizza Week is not well-known. But we think it was derived simply as another excuse to show how much everyone loves pizza!

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!

Pizza Pans or Pizza Stones: Which is Better for Your Pizza Dough?

Thursday, September 27, 2012 by Jenny Dean

Frozen Pizza DoughDo you use pizza pans or pizza stones in your restaurant? If you haven’t heard, it’s a big debate. Some say that using a pizza stone is the only way to make truly authentic Italian pizza; and that you need an actual pizza oven to use them. Others say though, that using pizza pans is much more convenient - and cheaper too. So, what’s the final answer?

Truthfully, it’s all just a matter of personal preference and how much time you have to cook your pizza. If you’re using stones, you need to make sure that they are preheated for a long time before placing commercial pizza dough on them. This may not be an issue if you can have many pans in your oven heating at one time. But this may not be practical for all restaurants; and even just one stone can be quite costly.

A myth that should be busted though is that you need to use a pizza oven when using a pizza stone. Pizza ovens have an ability to achieve a very high heat, meaning that pizza only needs to be cooked for a few minutes. But using a stone helps fight that battle, as they’re already very hot when you place the retail pizza dough on them.

Pizza pans on the other hand, can be just as good and are much easier to use. These don’t need to be preheated and, if you buy the non-stick variety, they don’t need to be oiled or dusted with cornmeal either. These pans are often also made of aluminum, meaning that they too, conduct heat very well and will cook even frozen pizza shells very quickly.

You may already know whether you prefer to use stones or pans for the pizza in your restaurant. If you haven’t used a stone, and think you might prefer to use them, just purchase one to try at first before make a final decision.

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!

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!