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!

 

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!