DeIorio's Friday Recipe Part 3

Friday, May 3, 2013 by Greg Caloia

Today's recipe is for a garlic pizza featuring tomatoes and broccoli.  All you need are the following items.

  • 24oz Dough Ball (DeIorio’s Item #411)
  • 6oz  Garlic Spread (DeIorio's Item #950)
  • 8oz Mozzarella Cheese
  • 1 Tomato (cut into 7 slices)
  • 5oz Cooked and Chopped Broccoli

Start off by preheating the oven to 450°.  Then simply form your dough ball into a 16” diameter, use a glove to scoop out the garlic spread and place a thin layer on the pizza, disperse the broccoli across the top, sprinkle the cheese and then lay the tomatoes on top!  Place the pizza in the oven for about 6 minutes (depending on your oven) and enjoy! 

 

Presto! A Great Pizza For People That Like Pesto!

Friday, April 26, 2013 by Greg Caloia

As you may have guessed, this recipe is for a delicious pizza that features pesto!  All you need are the following items.

  • 22oz Wheat Dough Ball (DeIorio’s Item #422)
  • 6oz Pesto (store bought or homemade)
  • 8oz Mozzarella Cheese
  • 1 Tomato (cut into 7 slices)

Start off by preheating the oven to 450°.  Then simply form your dough ball into a 16” diameter, spread the pesto across the dough with a spoon, sprinkle the cheese and then lay the tomatoes on top!  Place the pizza in the oven for about 6 minutes (depending on your oven) and presto!  Enjoy everyone!

 

Is Your Gluten-Free Dough too Soft and Chewy? Our Tasti-Grain is Thin and Crispy!

Thursday, January 17, 2013 by Jenny Dean

Thin Pizza CrustSo you’ve  found a few frozen dough manufacturers that offer gluten-free dough; but you’re still having trouble finding one that offers good dough? This is because it can be hard to work with gluten-free flour, and not all manufacturers can do it.

With white or whole wheat flour, the dough becomes smooth and not at all sticky while it’s being formed. This is not necessarily true for gluten-free dough. Gluten-free dough is by its very nature somewhat sticky, because it does not have the binding gluten needed to make it form into a nice smooth ball. While it’s still possible to prepare pizza using this dough, it’s evident in the finished product through the soft chewy dough. This is still fairly tasty, and still good for those with celiac disease; but not so good for those who like a crispy thin pizza crust.

At DeIorio’s though, our Tasti-Grain is gluten-free and thin and crispy. You can even buy them in shells so there’s no need to let it sit out and thaw; something else that can sometimes add to a softer dough. Our gluten-free dough balls however, are also available for those who want to offer gluten-free calzones or breadsticks to their customers.

All of our gluten-free products at DeIorio’s have been so professionally prepared, and use such a high-quality gluten-free flour that helps minimize sticking and handling issues. 
 

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!
 

There are More Benefits to Buying Frozen Pizza Dough than Making It In-Store

Friday, December 7, 2012 by Jenny Dean

At some point, many business owners offering pizza in their establishment needs to ask themselves whether they’re going to make the dough themselves, or orderdough from a pizza dough manufacturer.
Thin Pizza Crust

Pizza dough made from scratch on premise can be delicious, but it’s also labor intensive and there can be many hidden costs. And, finding the people that have the passion that’s needed to make great pizza dough can be challenging.

Making a quality pizza dough does require a precise technique and a dedication that requires focus on the small details; and the patience that’s required to allow the dough to rest. These characteristics needed can make it difficult to find the right employee; and in areas of high turnover, it can make training difficult.

If you're deciding between purchasing fresh-frozen dough or making it yourself, call us at DeIorio’s. We are a pizza dough distributor that can bring fresh and delicious dough to your door, and we have all kinds of different options, too!

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!
 

More Odd Facts about Wholesome and Delicious Pizza

Monday, October 29, 2012 by Jenny Dean

Earlier this month we brought you a bunch of fun facts about wholesome and delicious pizza, pizza dough, and Self Rising Pizzahow much we love it! Now, here are some more facts and these ones are a bit more on the odder side.

  • Who’s most likely to answer the door after ordering pizza delivery? Men wearing muscle shirts – three times more likely than anyone else! (San Jose Mercury News, Food Section, 1,05/11)
  • Saturday night is the most popular night for ordering pizza.
  • There are 10 weeks out of every year that are the busiest for pizza delivery; January has three of them. Perhaps this is why National Pizza Week is celebrated at this time.
  • There is virtually no food item that hasn’t been tried as a pizza topping. Peanut butter and jam; bacon and eggs; and mashed potatoes are just a few that have made the news.
  • Barbecue pizza became extremely popular in the 1990s. Still today, 33% of American restaurants offer some type of this pizza.
  • In Iceland vegetarian pizzas are especially popular. So popular in fact, that they grow the toppings for them in special greenhouses because the lava terrain makes this an ideal spot.
  • The “Double Dutch” pizza tops the list of favorites in the Netherlands. This pie includes double cheese, double onions, and double beef.

Want to know even more fun pizza facts; or browse through new recipes to try with your dough? Come see us at DeIorios Foods Inc., where our passion is pizza!

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!
 

How Much Pizza Dough Was Used for the World’s Biggest Pizza?

Tuesday, October 16, 2012 by Jenny Dean

homemade pizzaYou may have thought that you and your friends have gotten huge pizzas before, but just how big was the world’s largest homemade pizza? And how much pizza dough was needed to make it?

The world’s largest pizza was made on December 8, 1990 by a grocery store in Johannesburg, South Africa. The feat was attempted solely to make it into the Guinness Book of World Records, and they succeeded. This pizza measured a staggering 121 feet in diameter. If you have trouble imagining how big that is, imagine a local store’s 3-lane parking lot being covered by a giant pizza!

To make the pizza, you can imagine that several thousand pounds of several different ingredients were required. Those were: 9900 pounds of flour; 19800 pounds of tomato puree; 3690 pounds of cheese; and 19800 pounds of chopped onions. That’s a whole lot of dough!

But, that’s just the record for the world’s largest circular pizza. Bill Bahr, an assistant manager at the Pizza Ranch, also wanted to make the history books and so he set about trying to make the world’s largest rectangular pizza. Bahr did document the event, and the pizza he and commissioned volunteers created ended up being a total of 129 feet by 98.6 feet, or 12,719 square feet. While this very well could have gotten Bill into the record books, a Guinness representative was not available on the day he made it and so, it remains an unofficial record book.

Want to give your try at making the biggest pizza in the world? Then come to DeIorios Foods Inc. to get your dough first!
 

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!

Pizza Casserole Using Freezer to Oven Dough: Your Next Entrée Item

Friday, September 7, 2012 by Jenny Dean

Most pizza restaurant owners fear being the restaurant that “only has pizza.” Sometimes it’s just not enough. Your customers want more. So brainstorming about things you can make with your retail pizza dough, you first consider the obvious: panzarotti, stromboli, and calzones. But when you want to start offering something really different, offer pizza casserole!

Pizza casserole is simply a layered pizza that you bake deep-dish style rather than thin or regular crust. Start by sprinkling a bit of cornmeal in the bottom of a deep-dish tray so the dough doesn’t stick. Then just layer your freezer to oven dough on top, and the toppings of your (or your customer’s) choice on top of that.

Now you’ve just built a pizza, but place another layer of dough on top of the toppings, and start all over again. Do the entire layer again, including sauce and toppings. Top with cheese and you’ve got a casserole pizza!

Baking a casserole pizza is not like baking a traditional pizza. Because the pie is so thick, it will take a while for the ingredients – including the crust – to bake all the way. Start by baking the pizza casserole at the same temperature as your pizza crust. If you find the crust starts to burn, lower the heat by 50 degrees.

Pizza casserole is just one item that will make you stand out in the pizza-filled crowd. And when you want to take your pizza casserole to the next level, order the dough from us here at DeIorios!
 

Using Frozen Bagels in a Whole New Way!

Tuesday, September 4, 2012 by Jenny Dean

Whole bagels are a good seller in just about any food establishment, but have you ever thought of making bagel chips out of them? They’re really easy, and your customers will gobble them up!

First of course, you need to let your bagels come to room temperature. Then, using a meat slicer or just being careful to slice the bagels very thinly (but leaving them whole as you do,) slice each bagel to about 1/8” thick. Place the slices into a large bowl and drizzle with olive oil. Then top with whatever herbs and spices you like! Garlic works well, salt is a must, and extra flavorings such as basil and oregano can work very well too.
Frozen Bagels
How you cook your bagel chips is up to you. The first option is to deep-fry them for about 5 – 10 minutes a batch, depending on how many you place in the oil. Keep an eye on them, turning and separating when needed. But don’t worry if the chips start to curl in on themselves. Although it won’t hold the shape of the bagel, they’ll be extra crispy and delicious!

You can also bake the chips in a 375 degrees Fahrenheit oven for 20 minutes, turning them halfway through. Some like to bake them this way because it gives you the whole bagel shape, making them much more like bagel chips.

When you need bagels to make your chips, come see us at DeIorios Foods Inc. We have bagels, buns, and all sorts of pizza dough, too. And of course, we have even more ideas of things you can turn our goodies into!


 

Turning Pizza Dough into Variety for the Kids!

Friday, August 31, 2012 by Jenny Dean

Wholesale Pizza DoughAll kids love pizza, but if you start offering a couple of different kid items, you could end up having an entire kids’ menu – something all parents are looking for when they go out to eat! So what else can you offer them? How about macaroni and cheese bites?!

Macaroni and cheese bites are really easy to make using the wholesale pizza dough that’s already in your freezer. All you need is to buy some packaged macaroni and cheese, or you can make it yourself. Whichever you choose, make sure that it’s cooled completely so you can handle it.

After you’ve made the macaroni and cheese, lay out raw pizza dough shell on a lightly floured work surface. Then cut the dough into squares that are about 3” x 3” in measurement. Spoon a small teaspoon of macaroni and cheese into the center of each. Then the way you close them is up to you. You can either fold one square over the mac n’ cheese to make a triangle, or you can place another square right on top of the first with the macaroni and cheese. Whichever way you choose, make sure you squeeze the air out around the pasta in the middle, or it could burst during baking.

When ready, just brush them lightly with olive oil, sprinkle with salt, and bake in the oven for about 15 – 20 minutes. You need to make sure that the dough is brown and crisp, and that the macaroni and cheese is piping hot in the middle.

When ready to serve, of course place alongside a big heap of ketchup!

Once you try this for yourself, be sure to let us know how it works out.  You could even send us a picture or comment on the blog, Facebook or Twitter @DeIorios!

Go Gourmet with Frozen Pizza Shells!

Thursday, August 23, 2012 by Jenny Dean

Calzones and strombolis are great additions to any pizza menu. But sometimes, you want to offer something Frozen Pizza Doughto those with a bit more refined taste, and are looking for something a little more gourmet. When you’re looking for just such an item to add to your menu, consider the French dish, Flammekueche.

Flammekueche (pronounced flam-eh-koosh) is a dish that’s made from a special type of dough – flammekueche dough. This dough is then topped with crème fraiche, caramelized onions, and thin strips of prosciutto. A bit of olive oil is then drizzled over top and baked in the oven – much like a traditional pizza. With the exception of course, that it’s truly a gourmet experience.

The key to flammekueche is the dough that’s used. And while it’s not exactly the same recipe as homemade pizza dough, it’s very similar; and the two are enough alike to be used interchangeably. This of course, means that you can use your frozen pizza shells to make this exquisite French dish, and save space in your freezer, too by using the same ingredient to make two different dishes.

When you’re looking for wholesale pizza dough to make flammekueche, or your own special creation, come to DeIorios to get it. We have all the dough products you need, and ideas on how you can use them!

 

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!

 

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 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!