DeIorio's Friday Recipe Part 3

Friday, May 3, 2013 by Greg Caloia

Today's recipe is for a garlic pizza featuring tomatoes and broccoli.  All you need are the following items.

  • 24oz Dough Ball (DeIorio’s Item #411)
  • 6oz  Garlic Spread (DeIorio's Item #950)
  • 8oz Mozzarella Cheese
  • 1 Tomato (cut into 7 slices)
  • 5oz Cooked and Chopped Broccoli

Start off by preheating the oven to 450°.  Then simply form your dough ball into a 16” diameter, use a glove to scoop out the garlic spread and place a thin layer on the pizza, disperse the broccoli across the top, sprinkle the cheese and then lay the tomatoes on top!  Place the pizza in the oven for about 6 minutes (depending on your oven) and enjoy! 


Presto! A Great Pizza For People That Like Pesto!

Friday, April 26, 2013 by Greg Caloia

As you may have guessed, this recipe is for a delicious pizza that features pesto!  All you need are the following items.

  • 22oz Wheat Dough Ball (DeIorio’s Item #422)
  • 6oz Pesto (store bought or homemade)
  • 8oz Mozzarella Cheese
  • 1 Tomato (cut into 7 slices)

Start off by preheating the oven to 450°.  Then simply form your dough ball into a 16” diameter, spread the pesto across the dough with a spoon, sprinkle the cheese and then lay the tomatoes on top!  Place the pizza in the oven for about 6 minutes (depending on your oven) and presto!  Enjoy everyone!


Rising Trends in Wholesale Dough

Tuesday, January 22, 2013 by Jenny Dean

It’s no secret that more and more restaurants and businesses are turning towards frozen dough suppliers for their dough and bread needs. But whether you’re purchasing freezer to oven dough or dough that Frozen Dough Suppliersyou shape and mold yourself into your latest creation, there are two emerging consumer trends that you should be aware of.

The first is that today, customers want things that come in mini sizes. So whether it’s a small personal pan pizza, or a box of mini cinnamon buns, people like compact things today – and it’s flooded over into the food they eat. This is of particularly importance if you’re a bakery or shaping dough to make your own items, because you need to know what customers are looking for.

Ironically, when customers don’t want things that come in petite packages, they like to go big with their food. The second biggest trend after “mini” foods is foods that are very large. Super brownies, mega pizzas, and jumbo strombolis are all also very big trends. Of course, these may not be a regular menu item as your mini food items will be; but they can work well for special events, contests, or if your business has a “Wall of Fame.”

The only way to keep up with your customers and continue to improve your business is by jumping on the latest trends in the industry. This year, it’s all about going either very small, or very big!


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. 

The Very First Artifacts of Pizza Dough

Friday, January 4, 2013 by Jenny Dean

Italian Pizza DoughThere is a lot of history behind the pizza pie, pizza dough, and any and all variations in between. But what’s the very first evidence of wholesome and delicious pizza as we know it today? To find the answer to that, you need to go all the way back to 79 AD, and look in the area of Mount Vesuvius.

This famous volcano that’s situated just off the Bay of Naples erupted on August 24, 79 AD, and completely covered and smothered the areas of Pompeii and Neopolis, which lay just to the south. It’s these two areas that make up what’s known as Naples today. After the infamous eruption that fateful day in August, crews began sorting through the wreckage in the aftermath. In it they found evidence of what could only be flat baked flour cakes, that were thought to be widely consumed at the time.

Upon sorting through the ashes of Pompeii shops and markets, large marble slabs and other tools needed to make, cut, and sell homemade pizza were also found. It’s here that’s thought may have been the very first pizza pies ever created!

This very interesting pizza history isn’t just stuff of legends. If you’re ever in Naples, be sure to visit the Museo Nazionale, which shows a statue of Pompeii. At the museum this statue is called il pizzaiolo, meaning “the pizza maker.”

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!

Turning Your Pizza Dough into Bowls!

Thursday, December 13, 2012 by Jenny Dean

If you’re already buying wholesale pizza dough for your pizza and appetizers, why not use it to make your own bowls? It’s easy to do and once you figure it out, you can use them for just about anything!

This is so incredibly easy, you won’t believe that you haven’t thought of it before! Make sure your pizza dough is completely defrosted then just roll it out so that it’s almost (but not quite) twice as thick as you would roll it if you were making pizza. Then, turn an aluminum or other oven-proof bowl upside down and spray the underside with non-stick cooking spray. Place the dough over top, making sure to shape and form it to the bowl. You may want to also proof it for about 15 minutes before baking

Place the bowl, and the dough, onto a baking sheet and place into an oven that’s been preheated to 375 degrees Fahrenheit. Don’t use egg wash or any kind of oil on the dough; you want it to be as crispy and crusty as possible. Bake the dough for about 12 – 15 minutes, until it sounds hollow when knocked.

Remove baking sheet from oven, allow bread bowl to rest for 2-3 minutes upside down, and then remove from aluminum bowl. Allow to rest for another 2 minutes more once turned upside down.

Once your bowl is baked, fill it up with anything you think your customers will love! Chili, salad, dips, sauces, and soups are just a few suggestions. Once you have the bowl, your own imagination is really your only limitation!

When you need even more ideas with what to do your bread or any other dough, come see us at DeIorios Foods Inc. We have all the products you’re looking for, and tips on what to do with them, too!

There are More Benefits to Buying Frozen Pizza Dough than Making It In-Store

Friday, December 7, 2012 by Jenny Dean

At some point, many business owners offering pizza in their establishment needs to ask themselves whether they’re going to make the dough themselves, or orderdough from a pizza dough manufacturer.
Thin Pizza Crust

Pizza dough made from scratch on premise can be delicious, but it’s also labor intensive and there can be many hidden costs. And, finding the people that have the passion that’s needed to make great pizza dough can be challenging.

Making a quality pizza dough does require a precise technique and a dedication that requires focus on the small details; and the patience that’s required to allow the dough to rest. These characteristics needed can make it difficult to find the right employee; and in areas of high turnover, it can make training difficult.

If you're deciding between purchasing fresh-frozen dough or making it yourself, call us at DeIorio’s. We are a pizza dough distributor that can bring fresh and delicious dough to your door, and we have all kinds of different options, too!

Expand Your Menu Within Your Current Freezer Space, Turn Sub Rolls into Garlic Bread!

Thursday, December 6, 2012 by Jenny Dean

Why order more wholesale bread when you already have a freezer full of sub rolls and pizza dough? Use up some of those items by doubling up on them – using each for at least two different recipes. You’ll save money, you’ll save time, and your customers will be most appreciative for the variety your menu offers. One of the easiest ways to do it is by turning sub buns into garlic bread.

Any restaurant will benefit from putting garlic bread on their menus, and sub buns do most of the work for you. Just split them open, slather them with butter (we recommend using a lot!) and sprinkle garlic powder over top. Add parsley flakes and dried chives if you’d like for added flavor; and a nice dollop of cheese on top is always nice, too. Adding more toppings doesn’t make it harder – just tastier!

We know that freezer space is precious, and making sure you’re not too spread too thin in the kitchen is, too. Turn your buns into yummy bread, and get the best of everything!


Wheat Products Welcomed in School Cafeterias

Monday, December 3, 2012 by Jenny Dean

Freezer to Oven DoughWhen the new federal regulations and requirements, concerning what school cafeterias are serving to their students, went into effect in October, many wondered what kind of reaction would be seen afterward. Requiring schools to begin serving more fresh fruits and vegetables, and change items such as pizza dough from using white flour to using wheat products, some thought that kids would recognize the difference. And that they wouldn’t like it.

The critics were right on one account; the kids noticed. And they not only liked it – they preferred it!

The thanks, says many school officials, goes to the fresh and frozen dough suppliers that are keeping up with the changes; and providing the very best products available. It’s these products, they say, that are providing children with fluffier breads and cookies while giving them something nutritious and that will last them through the day at the same time. If there are any complaints it’s that certain menu items, such as chicken nuggets, have had their portions reduced.

Foods other than breads are also making a big hit in schools throughout the nation. What are the favorites? Aside from the lighter, moister cookies, it’s the romaine lettuce that’s been replaced with the former, less nutritious, iceberg lettuce!

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!

Boosting the Health Benefits of Multigrain Products

Monday, November 12, 2012 by Jenny Dean

Multigrain products, such as multigrain pizza dough, can bring a whole new flavor to your menu and health Multigrain productsbenefits that make your customers feel slightly less guilty about the indulgence. But in addition to just using multigrain dough, there are other ways that you can take these menu items and boost their health factor up another notch.

One of the tastiest, and easiest, things you can do to make whole wheat products even healthier is to top it with sugar-free sauce, or sauce that has had its sugar content reduced. Traditional pizza sauce is typically very high in sugar, which can turn into empty calories. Use low-sugar sauce, and advertise that you do so.

Also when trying to cut fat and calories, use only a very small amount of cheese but use strongly flavored cheeses such as gouda, brie, or blue cheese. These cheeses pack a punch, without needing to add huge amounts to get it.

Healthier toppings, such as turkey pepperoni, can also attract the health-conscious customer’s eye, and they bring other benefits too. For instance, did you know that turkey pepperoni isn’t just far less greasy, but it also gets crispier than pork pepperoni, too?

Offering different, and healthier, choices to your customers today is essential. But to set your business apart from the crowd even more, boost those benefits by paying attention to the details that go on top of the dough.

A Fun Twist on Commercial Pizza Dough

Monday, November 5, 2012 by Jenny Dean

Italian Pizza DoughWant a really fun idea? If your restaurant mainly focuses on homemade pizza (or similar foods,) print a few of these jokes on your menu. Your patrons will love them, and people will be giggling in your restaurant all day long!

How do you fix a pizza after it’s broken?
With tomato paste!

What’s an aardvark’s favorite pizza topping?

Why did the college grad go into the wholesome and delicious ( pizza business?
He wanted to make some dough!

‘Waiter, will my pizza be long?’
“No sir, it will be round!”
(This one’s a favorite of many of our customers!)

What’s a dog’s favorite pizza topping?

What’s the difference between a pizza pie and our pizza jokes?
Our jokes can’t be topped!
(Another favorite!)

These jokes will be a hit on any pizza menu – or scrawled across your specials board. When you need even more, or you just want to order some tasty commercial pizza dough to make even more for your customers? Then come see us at DeIorios. We’re the experts in all things pizza – whether you want to serve the very best, or just tell the funniest jokes!

How Far Some Go for Wholesome and Delicious Pizza

Thursday, November 1, 2012 by Jenny Dean

Wholesale Pizza DoughWe’ve already told you about the world’s largest pizza, and the world’s largest retail pizza dough delivery order. But what about the longest pizza delivery order? Just how far will some people go for wholesome and delicious pizza? Or rather, how far will they let someone else go to bring it to them?

That would be a total of 6,861miles (or 11,042 kilometers.) The distant delivery was made for a charity event that benefited the Make-A-Wish Foundation in the United Kingdom. Bernard Jordaan, now famous pizza delivery boy, took a pie from Butlers Pizza in Cape Town, South Africa to the Fedsure Stormers rugby team. At that time the team was staying at 30 Ramsey Street in Melbourne, and this is the address the pizza was delivered to.

So it was definitely the longest in terms of distance; but what about time? We’re betting it takes the longest record in that category, too. Mr. Jordaan left on November 17, 2004 and the pizza was delivered on November 19, making for a total of two days delivery time.

Vegetarian toppings adorned that traveling wholesale pizza dough, but we still have one question: was it still piping hot when it arrived?


The World’s Largest Retail Pizza Dough Delivery Order

Tuesday, October 30, 2012 by Jenny Dean

We’ve already told you about the world’s largest homemade pizza, but what about the largest retail pizza dough delivery? That had to be when Papa John’s broke the record for the largest pizza order ever to be delivered.

Frozen Pizza DoughThe order was for 13,500 pizzas that were brought to the General Dynamics NASSCA shipyard in San Diego on June 8, 2006 at 11:00 a.m.

So who was so hungry?

The pizzas were for thousands of employees that worked at the shipyard (over 6,000 in all), as well as different contractors and Naval staff. This team had just finished building the grand ship, USNS Lewis and Clark, a feat that took over two and a half years to complete. But while the act of delivering that many pizzas is impressive, and the ship itself undoubtedly even more so, the delivery was not officially given the record by Guinness Book of World Records for 5 plus years!

The previous record belonged to the VF Corporation of Greensboro, North Carolina. This company delivered almost as many pizzas as Papa John’s, but all at different times and different locations throughout the United States.  Eventually the delivery team who tackled the huge shipyard order gathered enough evidence for submission to Guinness, so they officially hold the record for this wholesome and delicious feat!


More Odd Facts about Wholesome and Delicious Pizza

Monday, October 29, 2012 by Jenny Dean

Earlier this month we brought you a bunch of fun facts about wholesome and delicious pizza, pizza dough, and Self Rising Pizzahow much we love it! Now, here are some more facts and these ones are a bit more on the odder side.

  • Who’s most likely to answer the door after ordering pizza delivery? Men wearing muscle shirts – three times more likely than anyone else! (San Jose Mercury News, Food Section, 1,05/11)
  • Saturday night is the most popular night for ordering pizza.
  • There are 10 weeks out of every year that are the busiest for pizza delivery; January has three of them. Perhaps this is why National Pizza Week is celebrated at this time.
  • There is virtually no food item that hasn’t been tried as a pizza topping. Peanut butter and jam; bacon and eggs; and mashed potatoes are just a few that have made the news.
  • Barbecue pizza became extremely popular in the 1990s. Still today, 33% of American restaurants offer some type of this pizza.
  • In Iceland vegetarian pizzas are especially popular. So popular in fact, that they grow the toppings for them in special greenhouses because the lava terrain makes this an ideal spot.
  • The “Double Dutch” pizza tops the list of favorites in the Netherlands. This pie includes double cheese, double onions, and double beef.

Want to know even more fun pizza facts; or browse through new recipes to try with your dough? Come see us at DeIorios Foods Inc., where our passion is pizza!

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!”

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!


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!

How Much Pizza Dough Was Used for the World’s Biggest Pizza?

Tuesday, October 16, 2012 by Jenny Dean

homemade pizzaYou may have thought that you and your friends have gotten huge pizzas before, but just how big was the world’s largest homemade pizza? And how much pizza dough was needed to make it?

The world’s largest pizza was made on December 8, 1990 by a grocery store in Johannesburg, South Africa. The feat was attempted solely to make it into the Guinness Book of World Records, and they succeeded. This pizza measured a staggering 121 feet in diameter. If you have trouble imagining how big that is, imagine a local store’s 3-lane parking lot being covered by a giant pizza!

To make the pizza, you can imagine that several thousand pounds of several different ingredients were required. Those were: 9900 pounds of flour; 19800 pounds of tomato puree; 3690 pounds of cheese; and 19800 pounds of chopped onions. That’s a whole lot of dough!

But, that’s just the record for the world’s largest circular pizza. Bill Bahr, an assistant manager at the Pizza Ranch, also wanted to make the history books and so he set about trying to make the world’s largest rectangular pizza. Bahr did document the event, and the pizza he and commissioned volunteers created ended up being a total of 129 feet by 98.6 feet, or 12,719 square feet. While this very well could have gotten Bill into the record books, a Guinness representative was not available on the day he made it and so, it remains an unofficial record book.

Want to give your try at making the biggest pizza in the world? Then come to DeIorios Foods Inc. to get your dough first!