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!
 

Offer Take N’ Bake Pizza with Self-Rising Pizza Dough!

Monday, November 19, 2012 by Jenny Dean

Want to introduce not just a new menu item to your restaurant, but an entirely new service? What if the Package Doughservice that could boost profits by thousands every year, and increase your customer base? Then you need to consider offering take n’ bake pizza!

Take n’ bake pizza is pizza that you create at your restaurant and either freeze or refrigerate, and that customers come in and pick up to take home and bake. This type of package dough allows customers to get the “homemade” and home-cooked experience that they like, but without all the muss and fuss of making their own Italian pizza dough.  

When you offer take n’ bake pizza, you can pile the pizza as high as you want with toppings; top them with only sauce and cheese; or leave them completely bare, allowing customers to use all of their own favorite items. Better yet, sell kits of toppings and sauce too, and increase your profits even more. Most often, customers like to have the pizza fully prepared, without being cooked, but with toppings already on. Because of that, the service will probably be most successful if you can offer different pizzas, each with different toppings.

If you want to start offering a take n’ bake service at your restaurant, self-rising pizza dough is a very convenient way to help you do it. You can quickly top the dough, wrap it, and store it. Then all you have to do is wait for those customers to start flooding in, wanting their pizza they can take home and bake!
 

The World’s Most Expensive Homemade Pizza

Friday, October 19, 2012 by Jenny Dean

The world’s largest pizza might have been made in Johannesburg, but it’s Glasgow that holds the record for the most expensive pizza. And after you hear what this pizza was made out of, you probably won’t be surprised to find out that this pricey pie, could be nothing but homemade pizza!

It was Domenico Crolla (pictured with his creation), restaurateur and Glasgow Italian restaurant owner that set out to make the costliest pizza in the world – and he did. His pizza may not have been that large, taking only 12 inches of pizza dough, but the “Pizza Royale 007” had only the most luxurious toppings. Those include cognac-marinated lobster, champagne-soaked caviar, sunblush tomato sauce, Scottish smoked ham, medallions of venison, prosciutto, and only the finest vintage balsamic vinegar.

After creating his masterpiece, Domenico put the luxury pizza on eBay, with the proceeds going towards The Fred Hollows Foundation; a UK organization that helps eliminate blindness in third-world countries. Wanting to garner $3,700 for the pizza, the pizza sold to an Italian lawyer by the name of Maurizio Morelli for $4,500.

However, because this pizza was sold at auction and not regularly available on a menu, it does not hold the Guinness world record for most expensive pizza.  That record goes to the pizza sold at Margo's Pizzeria (an Italian restaurant in the island nation of Malta owned by Chef Gordon Ramsay) for about $2,400.  The price of this pizza is driven up by two of its main toppings, white truffles and flakes of 24-carat gold!

 

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.

Whole Wheat Pizza Dough Delivers the Crunchiest Crust

Wednesday, July 18, 2012 by Jenny Dean

Italian Pizza DoughThere can be nothing better than biting down into a piece of pizza crust and hearing that huge crackle as you break through the crunchy, crispy crust. It’s this exact thing that many customers are looking for when they order pizza; it’s why California, New York, and true Italian pizza dough are so popular. But when you’re looking for something distinctive to offer your customers that still has that delightful crispy crust, consider offering whole wheat pizza dough.

Wheat pizza dough has a much different texture than dough that is made from white flour. It is not as smooth and has much heartier grains. When those grains bake, they become toasted and take on a nutty flavor that adds to the overall flavor of the crust. Even better though, the crust bakes up crispy and crunchy, for one of the loudest pieces of pizza you or your customers will ever eat!

Of course by offering whole wheat pizza, you’ll also be able to bring your customers all the other benefits that whole wheat has to bring such as complex carbs that will leave them feeling fuller for longer, and that is harder to digest – meaning fewer calories for them!
 

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.