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. 

How Long Does Frozen Pizza Dough Last Once Defrosted?

Friday, December 28, 2012 by Jenny Dean

Commercial Pizza DoughIt’s often very easy for restaurant owners to prepare their pizza ahead of time and leave it in the fridge, uncooked, until it’s needed. This can help in delivering pizza faster to the customers; and when offering pizza by the slice, can offer more variety to the customers. But, many restaurant owners fear that their pizza dough is going to go bad before they can use, wasting both food and money. So, how long does frozen pizza dough last once it’s defrosted?

Fortunately, retail pizza dough will typically last for about three days once it’s taken out of the freezer. After that, it starts to lose its product integrity very quickly, and it can also start to develop a very sour taste. But, seeing as how most pizza restaurant owners can’t keep dough on hand this long before another order comes in, the fact that they have three days is actually good news!

Of course, always make sure that you’re defrosting your pizza dough in the refrigerator (retarder) and that you allow it to come up to room temperature for at least 30 minutes before using. This will allow the dough to come back to its natural shape and some of the elasticity will return.

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!

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!

Have You Checked Out The Updated DeIorio's Website?

Tuesday, September 25, 2012 by Jenny Dean

Have you checked out our website at 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!

Want to Offer Gluten-Free Bruschetta? With Tasti-Grain, You Can!

Wednesday, September 19, 2012 by Jenny Dean

Retail Pizza DoughDespite the number of people flowing through your pizza joint’s doors asking for gluten-free pizza dough, gluten-free is not just the latest trend. Celiac disease, that which inhibits certain individuals from digesting gluten, has become an especially prevalent condition among many.

It’s because of this that offering gluten-free products is so important. But those who suffer from celiac disease still find it so hard to find some of life’s palate-pleasing pleasures. But when you use Tasti-Grain Gluten Free pizza dough, you can offer them many satisfying alternatives. Start with bruschetta, and see where your imagination takes you from there!

When organizing your supplies for this recipe, try to be certain that the pan and utensils are used exclusively for gluten free items or at least thorougly cleaned before baking to avoid any chance of cross contamination. Preheat the oven to 400 degrees and place Tasti-Grain frozen pizza shells on a the pizza stone. Add diced tomatoes, minced onions, and minced garlic and season with salt and pepper. Sprinkle with dried basil, drizzle generously with extra-virgin olive oil and place in the hot oven. Allow the bruschetta to bake for about 10 minutes. Meanwhile, finally roll up some basil leaves and slice them so they form thin ribbons. When bruschetta comes out of the oven, sprinkle the basil generously over top.

You can offer any gluten-free products that you want to your customers. Again, think safety first and just be careful as to not contaminate your gluten-free products with others that contain gluten.

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!


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!

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!

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.

Defrosting Pizza Dough Balls

Friday, June 1, 2012 by Jenny Dean

Pizza Dough BallsOrdering frozen pizza dough balls can be a great way to save space in your freezer and save time and money. But while defrosting pizza dough balls may not seem like a great mystery, if you don’t do it properly you could end up with dough that is soggy, and you could even try to unroll it while there are still ice chips inside – something that is nearly impossible to do and that will only end up making a big mess.

Instead, frozen pizza dough needs to be taken out from frozen and then defrosted in the refrigerator for ten to twelve hours. If you don’t have that much time, setting the dough out on a counter and allowing it to defrost at room temperature for two hours should also be plenty of time.

No matter how you’re defrosting your pizza dough, it’s extremely important to make sure that it’s always covered, either with plastic wrap or with a tea towel. Not covering up the dough will allow air to get at it and will very quickly dry the dough out. When you go to roll or toss it, it will easily crack and won’t shape nearly as easily as moist dough. Dry dough also cooks dry, and your customers will notice this with their first bite.

You might not think that defrosting your dough is rocket science; and it’s not. But there are a few steps you need to make sure are carried out properly so that your end product is exactly what you, and your customers, want it to be.

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!