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!

 

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. 
 

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!
 

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.
 

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!
 

Italian Pizza Dough is Just One Part of True Italian Pizza

Wednesday, July 11, 2012 by Jenny Dean

Many people think that Italian pizza dough is what defines true Italian pizza; and it’s true. That Italian dough Italian Pizza Doughthat becomes brown and crispy on the outside, and soft and chewy on the inside is a big part of true Italian pizza. But that’s really just one part of it. The other part of it is in the toppings, and offering them to your customers along with traditional dough is all part of offering authentic Italian cuisine.

Pizza actually wasn’t born in Italy, as it’s become known to be. It was actually in Egypt and ancient Greece that people started flavoring flatbread with the herbs and spices that were locally available and then throwing them against extremely hot stones to cook them for short periods. Once Italy got a hold of the idea, they then began crushing tomatoes and adding different herbs and smothering the breads with these additional ingredients. Mozzarella was added after the buffalo came to Italy and began making the creamy cheese. It was after this final addition that the Italian pizza so many are familiar with today was created. Toppings other than cheese aren’t even necessary with authentic Italian pizza, but pepperoni is still the most traditional Italian topping.

Of course, for that perfect sauce and perfect cheese, you’ll need the right dough for your Italian pizza and when you do, come see us at DeIorios. We have all the frozen dough products you need including whole wheat, honey wheat, gluten-free, and of course, authentic Italian dough.
 

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 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!