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. 

Pizza Holes – An Idea for Your Frozen Pizza Dough

Monday, August 13, 2012 by Jenny Dean

You can just keep buying frozen pizza dough and using it for all the pies that have made you so famous around the neighborhood. Or, you can look at it in a whole new way and start adding really creative items to your menu! One of the ways to do that is offering desserts, made from pizza.

Pizza Dough Balls (RAW)Lots of pizza places offer ‘dessert pizza,’ a pizza that’s made in the traditional way but uses fruit syrup rather than tomato sauce, and fruit rather than meat and veggie toppings. But you can flip the idea of “dessert pizza” on its head by offering whole new items.

One of the ways to do that is by offering pizza holes. These are just like doughnut holes but of course, they’re made from pizza dough. Simply tear off a section of your pizza dough balls and roll it into a smaller ball shape. Drop it in a deep-fryer or in oil and fry until they are fully cooked.

While they’re cooking, scoop some cinnamon and sugar into a brown paper bag. Immediately after the pizza holes come out of the fryer, drop them into the brown bag and shake until all the holes are thoroughly covered with the cinnamon mixture.

Pizza holes are a new concept, and by adding them to your menu, you’ll be able to create a buzz about your pizza place, and the unique items you offer!

How to Properly Cook Frozen Pizza Dough

Monday, August 6, 2012 by Jenny Dean

When restaurants first start considering ordering frozen pizza dough, they often wonder how to cook it. Par Baked Pizza ShellsDoes the texture change when frozen, and do you need to compensate for that? Or will it be watery or soggy, after being frozen and thawed? The truth is, frozen pizza shells can be cooked exactly the same way as if you had made it yourself, just in a fraction of the time. But when it comes to preparing the dough, there may just be a few things to take into consideration.

Obviously if you’re ordering frozen dough products, you’ll need to defrost it before you do anything else. Balls will take longer to defrost as they are much thicker, while shells may only take just a few minutes sitting out at room temperature. If the dough has been frozen for a long time, you may find that excessive moisture clings to it, even after defrosting, from things such as ice pellets. Should this occur, simply use a bit more flour than you normally would when rolling it out and it should come back to the desired consistency, and not be as sticky.

Our pizza dough is best rolled out from the center to the edges, to get the most even surface and even cooking as well. All dough should be rolled out until it begins to lose its elasticity, before being topped with all of the delicious toppings you offer!

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!

What is Retarding Pizza Dough?

Monday, June 25, 2012 by Jenny Dean

Frozen Bread DoughThe process of retarding pizza dough is one that is highly debatable between true pizza makers. Retarding dough simply means placing it in the fridge to slow down the leavening (or the rising) process. The process can be used for many different reasons. Some pizza makers retard their pizza dough balls to fit their time schedule so that the dough is ready when they need it to be. Others simply allow their frozen pizza dough to retard in the fridge to enhance the flavor of the dough.

The biggest debate doesn’t come from whether you should actually place the dough in the fridge or not, but rather if the dough should be shaped before it’s placed in the fridge. Some believe that in order to retain the shape of the dough after it’s placed in the oven, it needs to be refrigerated in the shape the cook wants it to be. However, many believe that shaping the dough before it’s placed in the fridge only takes up valuable fridge space and that it’s not necessary anyway.

The truth of the matter is that dough really does not need to be shaped before it is placed in the fridge for retardation. The flavor will still fully develop, and the dough will not become misshapen once it is baked in the oven. But, whether or not you shape the dough before retarding it, you wil still get the same results. So if you like to take your pizza dough right from your fridge and then slide it straight into the oven, shaping it first could still work best for you.

Defrosting Pizza Dough Balls

Friday, June 1, 2012 by Jenny Dean

Pizza Dough BallsOrdering frozen pizza dough balls can be a great way to save space in your freezer and save time and money. But while defrosting pizza dough balls may not seem like a great mystery, if you don’t do it properly you could end up with dough that is soggy, and you could even try to unroll it while there are still ice chips inside – something that is nearly impossible to do and that will only end up making a big mess.

Instead, frozen pizza dough needs to be taken out from frozen and then defrosted in the refrigerator for ten to twelve hours. If you don’t have that much time, setting the dough out on a counter and allowing it to defrost at room temperature for two hours should also be plenty of time.

No matter how you’re defrosting your pizza dough, it’s extremely important to make sure that it’s always covered, either with plastic wrap or with a tea towel. Not covering up the dough will allow air to get at it and will very quickly dry the dough out. When you go to roll or toss it, it will easily crack and won’t shape nearly as easily as moist dough. Dry dough also cooks dry, and your customers will notice this with their first bite.

You might not think that defrosting your dough is rocket science; and it’s not. But there are a few steps you need to make sure are carried out properly so that your end product is exactly what you, and your customers, want it to be.

The Convenience of Individually Packed Pizza Dough

Tuesday, May 29, 2012 by Jenny Dean

When you get your pizza dough from a frozen dough supplier, there are many things that you want to check Homemade Pizzafor before placing your order. But along with the most important quality and safety standards, one thing that customers often forget to check for is that the supplier offers individually wrapped pizza dough balls. Making sure that your dough is individually wrapped won’t only make it more convenient for you it will also protect your dough and help to keep it fresh.

When pizza frozen dough balls are all packaged together, should one dough ball start to ferment or go bad, the chances are good that it will spread to the rest of them, ruining your entire box or batch of dough. But when each ball is wrapped on its own and in its own bag, if it turns it’s not touching anything and so, won’t ruin any other dough.

Individually wrapped dough can also keep dough fresher, as it allows for less air to be inside the bag with the dough – unlike when dough’s all packaged together, and it’s nearly impossible to keep the dough away from excessive amounts of air that will dry it out.

Individually wrapped dough is really the only choice when ordering your dough. Not only does it allow you to just reach in and grab a bag whenever you need it, it also keeps the dough fresher and tastier – something that will definitely be appreciated by your customers!