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!

 

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.
 

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!
 

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!

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!
 

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.

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!

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.

Is Your Homemade Pizza Puffing Up? You’re Probably Not Piercing It

Tuesday, September 18, 2012 by Jenny Dean

Self rising PizzaYes, your customers are looking for pizza that’s so good it tastes like homemade. But that doesn’t mean that they want it to look like homemade pizza. And if your retail pizza dough is puffing up while it bakes, it probably does. In some cases, dough can puff up so much that it looks like a giant pita! So, how can you stop your pizza from puffing up?

It’s easy; dock it! Before you place your toppings on top of the crust, simply take a fork and pierce it all over so that the surface is covered with tiny little holes. This is easier to do with an actual docker that you roll over the dough, but the fork method workds just fine. When dough puffs up, it’s because there are air bubbles trapped within it and with nowhere to go, the dough is forced to puff. Docking the dough gives this air room to escape and so, it doesn’t stay in the crust.

Many restaurant owners think they can’t dock their frozen pizza dough, since it is frozen. However, you’ll still be able to pierce this dough slightly and even those very tiny holes will be enough to make a difference.

If your pizza crust is puffing up only slightly, you may just want to leave it. Some customers think that this adds to the texture; and it often makes the crust crispier too!
 

Getting Pigs in a Blanket Out of Pizza Dough

Thursday, September 6, 2012 by Jenny Dean

Pizza DoughWhen you want a new and fun item to add to your menu, think pigs in a blanket! Pigs in a blanket are a great dish that everyone loves, and they can appear either as an appetizer or an entrée. Plus, they’re super easy to make using our pizza dough.

Using frozen pizza sheets or dough that you’ve rolled out, cut the dough into long strips. Start from the long bottom edge of the dough and cut up. You want enough dough to almost cover the entire piece of meat inside; but not too much. Each strip should be about two to three inches across.

Then place a cocktail wiener, a piece of sausage, or hot dog lengthwise across the strip, close to the top. Then, just roll the retail pizza dough along the counter, wrapping the meat up as you go. When you’re finished rolling, there should be at least an inch of meat emerging from each end of the dough.

Brush with olive oil and place in a 400 degree oven for about ten minutes, or until both the dough and the meat have completely cooked through. If the meat has not finished cooking before the dough, cover lightly with aluminum foil until the meat is finished cooking. Then just offer them up to your customers along with some spicy mustard, marinara sauce, or any other dipping sauce you know they’ll love!

 

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!


 

Garlic Oil and Parmesan: A Must for All Frozen Pizza Shells

Friday, August 24, 2012 by Jenny Dean

Looking for a way to take it up another level? All you need is garlic oil and a little bit of Parmesan cheese!

When using your DeIori pizza shells, create your pizza just as you normally would, but just before you place it in the oven, brush a bit of garlic oil along the exposed crust. Over top of the garlic oil, sprinkle a bit (or a lot) of Parmesan cheese. Then just pop it into the oven and bake as you normally would.

This tip, using just oil and a sprinkling of cheese, can be used on any and all of the menu items that you use frozen pizza dough to create. Brush calzones and panzarottis entirely with oil and sprinkle with cheese; and give your frozen breadsticks a boost doing the same thing.



Don’t spend money on garlic oil either. No matter which supplier you use you’ll end up paying too much for it. Instead, fill a large vial or container with canola or olive oil. Then, peel and smash as many cloves of garlic as you’d like and place them in the oil. Allow them to sit for several days and afterwards, you’ll have very affordable garlic oil that will take all of your pizza items up to the next level!


 

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!

 

Turn Frozen Pizza Shells into Combo Pizza!

Wednesday, August 22, 2012 by Jenny Dean

frozen pizza shellsWhat is combo pizza?

Start by taking your frozen pizza shells and, while keeping them in once piece, divide them off in four different sections. These will make up four different “mini pizzas,” all made from the same piece of pizza dough. Put pepperoni and tomato sauce on one corner, roast chicken and alfredo sauce on another, and artichoke hearts and pesto on another. Whatever your customer wants, you can now offer it all and more – and start pleasing everyone in the crowd.

Everyone’s heard of ordering pizza “half and half,” but the concept of turning frozen pizza dough into delicious combo pizza is something that’s still very new. Be one of the first to start offering this pizza item in your neighborhood!
 

Turn Your Pizza Dough into Braidsticks!

Monday, August 20, 2012 by Jenny Dean

When restaurant owners are thinking about the different things they can do with their pizza dough, breadsticks are often the first thing to come to mind. But these are becoming so popular, they appear on every single pizza menu today; and you’ll need something a little different to stand out from the crowd – something with a little bit of a twist!

frozen pizza doughTurn your frozen pizza dough into the most unique appetizer anyone has ever seen by simply taking three thin, long strands and turning them into braids. Pinch the top of all three together so that they come together and the strands spread out individually towards the bottom. Then begin braiding!

Take the strand that’s on the farthest left and cross it over the middle strand. Then, take the strand that’s on the farthest right and cross it over what is now the middle strand (the one you just crossed over the original strand). Continue on this way, switching between left and right strands, until all of the dough has formed a braid.

Once the braid is formed, you can then brush it with garlic oil, sprinkle with Parmesan cheese and bake it as you would normally bake breadsticks – in a 400 degree oven for about 10 – 15 minutes.

When you’re looking for something other than just frozen pizza to make with your dough, up the ante on your appetizers by offering braidsticks!
 

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!
 

Pizza Holes – An Idea for Your Frozen Pizza Dough

Monday, August 13, 2012 by Jenny Dean

You can just keep buying frozen pizza dough and using it for all the pies that have made you so famous around the neighborhood. Or, you can look at it in a whole new way and start adding really creative items to your menu! One of the ways to do that is offering desserts, made from pizza.

Pizza Dough Balls (RAW)Lots of pizza places offer ‘dessert pizza,’ a pizza that’s made in the traditional way but uses fruit syrup rather than tomato sauce, and fruit rather than meat and veggie toppings. But you can flip the idea of “dessert pizza” on its head by offering whole new items.

One of the ways to do that is by offering pizza holes. These are just like doughnut holes but of course, they’re made from pizza dough. Simply tear off a section of your pizza dough balls and roll it into a smaller ball shape. Drop it in a deep-fryer or in oil and fry until they are fully cooked.

While they’re cooking, scoop some cinnamon and sugar into a brown paper bag. Immediately after the pizza holes come out of the fryer, drop them into the brown bag and shake until all the holes are thoroughly covered with the cinnamon mixture.

Pizza holes are a new concept, and by adding them to your menu, you’ll be able to create a buzz about your pizza place, and the unique items you offer!
 

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!