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. 

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.

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.

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!

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!

Can You REALLY Use Frozen Pizza on the Barbecue? Yes!

Friday, August 3, 2012 by Jenny Dean

Par baked frozen pizza doughIf you think your customers are tired of having the same old burgers and hotdogs on the barbecue, why not branch out your menu choices and start offering pizza on the barbecue! It’s true. Barbecued pizza is a hot trend that’s not going away anytime soon, and when you offer it as a menu option, your customers will thank you!

Before you start to vision the mess on your kitchen’s grill, here are a few tips on making pizza on a barbecue.  With a little bit of planning and creativity, you can make pizza on your barbecue and experience a number of advantages. When you put pizza on the grill, your customers will be able to enjoy a delicious meal that has been grilled to perfection and offers a distinct smokey taste that you just can’t get from oven baked pizza. The secret?  Par baked frozen pizza dough.

Par baked dough is exactly what it sounds like, dough that is literally only half baked.  You can make it a number of ways, but purchasing prepared par baked dough in advance will be your biggest time saver, and it won’t eat into your profits either because it’s very affordable. Par baked dough is prepared as usual, but is only cooked for half of the time to give the yeast only half the time in the oven. The other half of the time will be spent on the grill.

Raw dough for your pizza will work well in the oven, but not on your grill. Thus if you have an already made par baked frozen pizza shell to put on the grill, the only other thing you need is your pizza garnish and a whole menu selection of pizza toppings. After that, you just need to put it on special in your restaurant, and watch your profits soar from the trendy menu choices you offer!

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!