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!
 

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!

 

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!
 

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!
 

What’s the Difference between Montreal Bagels and New York Bagels?

Tuesday, July 3, 2012 by Jenny Dean

The two most distinctive types of bagels in the world are undoubtedly Montreal bagels and New York bagels. But, what exactly is the difference between the two? In fact, there are a few.

Bagels from the Big Apple are boiled instead of being steamed, as most other bagels are. This allows them to have a crisp, dark crust while still maintaining a chewy, doughy interior. New York style bagels are also made using malt and salt without any sugar. That’s quite different from Montreal bagels. Bagels from Montreal don’t use any salt in them although they do use sugar, something that is excluded from New York style bagels.

New York BagelsMontreal bagels are also boiled before being baked, just like New York style bagels. However, Montreal bagels are boiled in honey water, giving them a slightly sweeter taste than bagels that are made in New York.

One more big difference between New York style bagels and Montreal bagels is that the New York style is much more popular than that of Montreal’s. Because of this, you can find bagels from New York just about anywhere, wherever you are in the world. And when you need the best bagels from NYC, you need to order them from DeIorios.

At DeIorios we have New York style bagels, New York style pizza dough, and all kinds of pizza garnishes too. Offer your customers the very best from NYC, wherever your restaurant is located. And when they ask what makes New York style bagels so special, you’ll be able to tell them!
 

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!