DeIorio's Take on a Quesadilla

Friday, May 10, 2013 by Greg Caloia

Today's recipe is for a DeIorio’s style Quesadilla/Calzone!  Here’s what you’ll need.

  • 12” Thin Crust Pizza Shell (DeIorio’s Item #535)
  • ½ Cup of cooked chopped chicken
  • 4oz Shredded Mexi-Blend Cheese
  • ¼ Cup of your choice of Salsa
  • (Optional) Add a few pinches of chopped red onion or other vegetable as desired!

Start off by preheating the oven to 450°.  Take out your 535 12” Thin Crust Shell and on one half of the shell spread out half of the cheese.  Then put your chicken, salsa and other desired ingredients on the cheese, and finally sprinkle the rest of the cheese on top.  Fold the empty half of the shell onto the half with all of the ingredients, pinch the ends together and then fold the edge up on top of itself to seal it.  Make a few slits on the top and bake for about 6 minutes depending on the oven.  Cut it into fours, serve with salsa and or sour crème and enjoy!

 

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. 
 

It’s Not the Pizza Dough that Makes It a Pizza Pie!

Tuesday, October 23, 2012 by Jenny Dean

Frozen Dough SuppliersPizza goes by many different names, but inarguably the term “pizza pie” is one of them. So where does this term come from? And who ever thought of calling pizza a pie anyway?

Most people believe that it’s the pizza dough that gives pizza the nickname of “pie.” Especially when shaped into a round circle, and especially when baked deep-dish style, the idea that this is where the term “pie” originated from does make sense. But in fact, it’s wrong. The name has nothing to do with the dough, or really, homemade pizza at all.

In fact, the term “pie” comes from the Magpie – a bird with feathers that are usually seen in patches of two different colors. The bird was called “Pica” by the ancient Romans, which was translated by the English into “Pizza.” The term kept the ending “bird” of the term, to make “pizza pie.”

But how did the name of a bird come to have anything to do with pizza?

In fact, the Magpie was chosen to represent pizza for certain reasons. The first is that the bird has two colors – just as pizza is mostly red sauce against a pale pizza crust. The second reason the Magpie was chosen as the “bird of pizza” is because the Magpie is known for going around and picking up and collecting little bits and pieces – just as pizza is known for collecting different toppings.

So the next time someone orders a pizza pie, you can rest assured you’re delivering it to them, whether it’s just a slice – or a whole round “pie!”
 

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!
 

Pizza Casserole Using Freezer to Oven Dough: Your Next Entrée Item

Friday, September 7, 2012 by Jenny Dean

Most pizza restaurant owners fear being the restaurant that “only has pizza.” Sometimes it’s just not enough. Your customers want more. So brainstorming about things you can make with your retail pizza dough, you first consider the obvious: panzarotti, stromboli, and calzones. But when you want to start offering something really different, offer pizza casserole!

Pizza casserole is simply a layered pizza that you bake deep-dish style rather than thin or regular crust. Start by sprinkling a bit of cornmeal in the bottom of a deep-dish tray so the dough doesn’t stick. Then just layer your freezer to oven dough on top, and the toppings of your (or your customer’s) choice on top of that.

Now you’ve just built a pizza, but place another layer of dough on top of the toppings, and start all over again. Do the entire layer again, including sauce and toppings. Top with cheese and you’ve got a casserole pizza!

Baking a casserole pizza is not like baking a traditional pizza. Because the pie is so thick, it will take a while for the ingredients – including the crust – to bake all the way. Start by baking the pizza casserole at the same temperature as your pizza crust. If you find the crust starts to burn, lower the heat by 50 degrees.

Pizza casserole is just one item that will make you stand out in the pizza-filled crowd. And when you want to take your pizza casserole to the next level, order the dough from us here at DeIorios!
 

The Benefits of Gluten Free Pizza and Gluten Free Cookies for Kids

Wednesday, August 29, 2012 by Jenny Dean


The need for a gluten free diet is obvious for kids and adults who are suffering from celiac disease. Because they can’t digest gluten, things like gluten free pizza and gluten free cookies are a must to prevent children, and adults who suffer from the disease, from getting sick. But gluten free diets can also be beneficial for those who aren’t suffering from celiac disease; and are said to give anyone increased energy levels and a healthier overall feel.

Cookies that are gluten free, and use ingredients that can be easily digested such as rice flour and tapioca dextrin, not only make the products easier to digest, but they also give kids the energy they need to get through their busy days. This is especially important for kids, as just one or two cookies tucked inside a lunch bag can make kids more aware and more focused, and give them better concentration during the rest of the school day. When offering these cookies in your restaurant, you can use that as a selling point and sell the cookies for people to take home with them.

When you’re looking to add gluten free snacks to your menu, check out our entire line of Live Well Eat Pizza products. Here you’ll find all the pizza shells and crusts you need that don’t contain any gluten – and you’ll find cookies too!
 

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!


 

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!

 

How Long Do Your Frozen Dough Products Last?

Thursday, August 2, 2012 by Jenny Dean

Frozen Dough ProductsWhen you’re running a pizza restaurant, you need to supply your customers with the best pizza dough possible. A perfect pizza crust is one that’s golden and crispy on the outside, and soft and moist on the inside. But, when you’re buying frozen dough products, that doesn’t always happen – especially if they’ve been sitting in your freezer for several months on end. So, how long should your pizza crust stay in your restaurant’s freezer? 
A good raw frozen dough should be able to stay in your freezer for at least 90 days without loss of quality.

Pizza crust should be able to stay in your restaurant’s freezer for at least six months, and should still come out beautiful and golden, and tasting just like you had just made it fresh. At DeIorios, that’s exactly what you’ll get. We know that you don’t have time to always be putting in new dough orders and staying on top of every single piece of inventory. Buy it in bulk and leave it in your freezer for as long as you need to. However long that is, it will always come out of your restaurant’s oven tasting fresh and delicious!
 

Gluten Free Pizza and Gluten Free Cookies – Kids Can Have It All!

Wednesday, August 1, 2012 by Jenny Dean

It can be hard to find fun snacks and meals for your restaurant to offer kids that suffer from celiac disease. This disease prevents the body from digesting food properly due to a hypersensitivity to gluten in the small intestine. Gluten is found in just about everything from wheat to rye to barley and triticale; and especially in processed foods. This can make preparing meals and snacks for children difficult, as much of the standard food for kids is also heavily loaded with gluten.

But because celiac disease has gained so much awareness over the past several years, some manufacturers are starting to come out with products such as gluten free pizza and gluten free cookies; and they’re available in bulk so that restaurants can now offer them in their businesses, too. These products are of course, made without any gluten and are just as delicious as their highly-starched counterparts. And while you still might not find a huge selection of these products available from your regular supplier, there are still a few places where you can.

At DeIorios we have cookies, ready to cook pizzas, and pizza shells – all that are gluten free. Our Live Well Eat Pizza line includes a huge selection of pizza crusts and shells, and cookies, too. We know how much everybody loves a good snack; and having celiac disease shouldn’t stop them from having it. Check us out at DeIorios and after trying our tasty and gluten free products, you’ll be confident knowing you’re serving a delicious and healthy lunch for everyone, and it won’t be long before you see your profits soar from offering products few else do!
 

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!
 

Use Pizza Dough Balls as Part of Your Appetizer Menu

Friday, July 20, 2012 by Jenny Dean

Ordering pizza dough balls can be an easy and fast way to cook the perfect pizza for your customers. But whether your customers are placing their order by phone or coming into your restaurant to eat, they’ll Pizza Dough Ballsmost likely want more than just pizza. Ordering pizza now typically includes ordering lots of different appetizers and dipping sauces to go along with it. And when you use frozen pizza dough balls, it can be even more satisfying for the customer, with no extra time required on your part.

Menu items such as garlic twist bread and cheese bread are some of the most popular appetizers that are ordered with pizza – and you can use the same pizza dough you use for your crust. Serve up some tasty dips to go along with it, and you’ll be able to deliver even more to your customers. And along with the delicious pizza you make, those appetizers will keep them coming back for more.

When you know where to order your dough from, you can even offer these appetizers in different options – expanding your menu and setting it apart from the crowd even more. Offering these new appetizers in white or wheat options will show your customers that you care enough provide alternatives. Having different items for different diets will truly show your customers your level of care and commitment to bringing them only the best.

The next time you’re ordering your dough balls, consider what appetizers you could serve with it, and order a few extra dough balls and start offering your customers everything they’re looking for!

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!
 

Offering Healthier Pizza Dough Options Brings More Customers

Tuesday, July 10, 2012 by Jenny Dean

Italian Pizza DoughThese days everyone’s thinking about eating better and living healthier, and for a lot of people that means cutting back on some of their favorite traditional comfort foods- like pizzeria style pizza. That can spell bad news for pizza shop and restaurant owners, but there are ways to offer your customers healthier pizza options, and draw them in to your business.

Of course when you first start thinking about making certain parts of your menu healthier, whole wheat pizza dough is an obvious choice.  For those that want to get all the health benefits of whole wheat while changing up the flavor of their pizza crust, honey wheat pizza dough is also available. This can be especially delicious with toppings such as pesto sauce, chicken, lean ham, and pineapple.

Gluten free pizza crust  can also be a good option, just be sure to include healthy toppings like vegetables and lighter-style sauces.


Everyone’s starting to think more about their own health these days. And if you can offer your customers healthy alternatives that have all the taste and flavor they’ve come to love, they’re going to choose you over the competition every time.
 

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!
 

Why Toss Pizza Dough?

Wednesday, June 20, 2012 by Jenny Dean

Frozen Pizza DoughWhen many of us think of the great art of making pizza, the first image to spring to mind is the chef, back in the kitchen, and so easily tossing that pizza dough up in the air and catching it again with their fist. The act of tossing dough now seems like a forgotten art with many choosing to simply roll out their pizza crust before baking. But, tossing dough is very important to the end product, and your customers will notice the difference.

When you roll out your pizza dough balls, you will be left with a cookie-cutter crust that tastes the exact same every single time. This is the opposite of what many restaurant owners want for their pizza, especially those that are trying for the authentic, rustic pizza style that quickly whisks customers away to the old country – with just one bite.

But tossing your dough can also give it a unique texture and flavor that can be impossible to achieve when rolling it out. This texture is light and soft, and is both more tender and crisper. Your customers will be able to taste the care that went into it and if you set your kitchen up right, they could also watch as you toss the next pie – something that adds to the pizza-eating experience for them, and will keep them coming back for more.
 

What Types of Pizza Dough Can You Toss?

Monday, June 18, 2012 by Jenny Dean

Italian Pizza DoughLots of restaurant owners love the idea of being able to toss their pizza dough high up in the air, and then deftly catch it, with no tears or rips whatsoever. But too many restaurant owners try to toss their dough, only to find that it doesn’t work. No matter how gentle they are, and no matter how many different tossing styles they try the dough still becomes ripped and the restaurant owner is still left with a holey pizza crust.

Why is this?

It’s because only dough made from white flour and yeast has enough elasticity to toss properly. Whole wheat pizza dough has a texture that is too rough to be tossed, and doesn’t allow for the smooth stretching that white dough does. This is because whole wheat dough doesn’t have the same amount of gluten in it as white dough, and it’s the gluten that allows dough to stretch so much. It’s also because of this that gluten-free pizza dough also doesn’t toss well at all. While whole wheat dough does still contain gluten, just not as much as white flour dough, gluten-free dough is virtually impossible to toss.

Tossing the dough for your pizzas will give your customers a little something different in every bite, and give them an experience they won’t be likely to forget any time soon. Just know the different types of dough that can be used, so that your tossing is as perfect as it should be!
 

Offering Gluten Free Pizza Crust? Make Sure It’s Gluten Free!

Friday, June 1, 2012 by Jenny Dean

So you’ve ordered your gluten free pizza crust and your gluten free pizza shell, and you’re all ready to offer gluten free products to your customers. Or are you? Some restaurants have offered gluten free pizza, only to later have customers with celiac disease later report that their pizza made them sick. So how does this happen when all the proper precautions were taken?

Pizza DoughUsually, it’s because all of the proper precautions were not taken in the preparation of the dough. When crust that is gluten free is delivered to you, it will in fact be completely gluten free. However when you slap it down on the counter and roll it out in the same area where you prepare all the other non-gluten-free crust, some of that gluten is bound to get into the crust that was once gluten free. This cross-contamination, even though on such a small scale, is enough to interfere with a person’s digestion system, should they be suffering from celiac disease.

When you want to offer your customers truly gluten free products, make sure that there are two different areas to prepare crust that is gluten-free and a separate area to prepare crust that contains gluten. These areas must be completely separate from each other, and using different dishes and utensils in the different areas is also a must.

Also remember that when preparing different types of crusts, especially those that are gluten-free, that you thoroughly wash your hands when moving from one type of crust to another – so that the gluten can’t travel through your hands, either.

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!

 

Gluten Free Pizza is More than a Trend – It’s a Healthy Lifestyle Choice!

Thursday, May 3, 2012 by Jenny Dean

Long before Hollywood celebrities such as Elisabeth Hasselbeck and Gwyneth Paltrow started popularizing the gluten-free lifestyle millions of people, including Elisabeth herself, suffered from Celiac Disease. This disease is a result of the body’s autoimmune response to gluten, which is found in wheat, barley, and rye. Up until the past few years, individuals that had celiac disease were forced to find very creative options and alternatives, as so many foods contain gluten. Today though, gluten-free foods such as gluten free pizza, can be found very easily, making it much easier for both those who need a celiac diet, and those who want one.

Gluten Free Pizza

As gluten free pizza crust and shells become more widely available with brands such as Live Well Eat Pizza, more and more people, including many that don’t suffer from celiac disease, are beginning to realize the benefits of the gluten-free diet. These benefits include things like lower cholesterol levels, better digestion and what most people find when switching to gluten-free, a huge increase in energy.

It’s also worthwhile to note that celiac disease is hugely under diagnosed, and so many that are switching to the diet might feel much better because they don’t realize they’re ingesting a protein that their body reacts so negatively to. If you suffer from discomfort after you eat such as cramps, severe bloating, and an overall sense of overwhelming fatigue, switching to a gluten-free diet could be the answer.

Whether you need a gluten-free diet, or you just want a healthier lifestyle, order any of our gluten-free products today and just see the difference it makes!