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5 Misconceptions About Frozen Pizza Dough Balls and the Truths Behind Them

March 10 2021 by Dan Pecha

Pre-made-Dough-Ball-MisconceptionsFood quality and consistency is a top priority for all pizza operations, especially those with several locations or large volumes to manage. Par-baked crusts, like those from Alive & Kickin’ Pizza Crust, are the preferred solution among operators since they offer uniformity, easy prep, and delicious variety.

Interestingly, the loyalty operators have to par-baked pizza crusts doesn’t always extend to a comparable product — frozen pizza dough balls. Although commercial frozen pizza dough offers conveniences similar to par-baked crusts, and even provides innovative ways to expand menus with non-pizza items, pizza dough balls are sometimes perceived as difficult to manage and prepare.

To help you better understand the quality, versatility, and customer-pleasing pizza styles you may be missing out on by not using frozen pizza dough balls, let’s examine and debunk several popular misconceptions:

Myth 1: Frozen pizza dough balls take too long to proof and require extensive training

Some operators assume that any time saved by using frozen dough balls instead of scratch-made pizza dough is “lost” during proofing and back-of-the-house team training on proper usage.

The truth is…

The ideal 48- to 72-hour proofing cycle is easily managed with a little planning, and doesn’t disrupt service because the regular freezer-proof-prep-serve rotation ensures fresh dough is always thawed and ready to use.

As with any new process, it will take your team a little time to adapt to using commercial frozen pizza dough. However, compared to teaching scratch-dough making techniques, training on the handling and use of pizza dough balls is nominal and revolves around learning the signs of proper proofing:

  • A slightly yellow color prior to cooking
  • Volume that is nearly double that of frozen dough balls
  • The pizza dough ball holds an indentation when gently poked
  • A finished product that is golden brown with small to medium blisters and no gum line

Myth 2: Frozen pizza dough balls cost more than scratch-made dough

When making dough can be accomplished in-house, the convenience of frozen, pre-portioned pizza dough balls may be viewed as an expensive and unnecessary luxury.

The truth is…

Using frozen pizza dough balls actually helps you scale back costs. Expenses related to the purchase and maintenance of commercial grade equipment, bulk ingredient inventory management, and dedicated storage space square footage are all eliminated. Further, it could reduce liability insurance premiums because employees are at less risk of equipment-related injuries or heavy-lifting mishaps.

Myth 3: Frozen pizza dough balls are labor intensive

Compared to par-baked crusts, the multiple steps needed to ready frozen pizza dough balls for use can seem difficult and maybe even a bit overwhelming for the back of the house team.

The truth is…

Separating proofing time from preparation time brings the convenience of commercial frozen pizza dough into perspective. A properly proofed dough ball need only sit at room temperature for about an hour before it’s ready to roll out. You might also choose to hand-stretch dough balls in a few easy steps.

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Myth 4: Frozen pizza dough balls cannot match the quality of scratch-made dough

Operators used to controlling the recipe and process of scratch-making dough may be skeptical about the level of care taken by a supplier when producing frozen pizza dough balls.

The truth is…

Preferred commercial frozen pizza dough ball and crust suppliers stake their reputations on quality. Alive & Kickin’ Pizza Crust frozen dough balls are made with premium ingredients, meet clean label specifications and are frozen immediately to maintain maximum freshness for up to 180 days. Since there is no deviation in method, standards or environmental conditions, operators can confidently use frozen pizza dough balls knowing that consistency and quality meet — or easily exceed — scratch-made dough.

Myth 5: Frozen pizza dough balls are unnecessary if par-baked crusts are being used

Convenience and variety make par-baked pizza crusts the standard go-to for many operators, generally to the exclusion of other pre-made products.

The truth is…

Using both par-baked crusts and frozen dough balls expands opportunities to deliver on customer expectations for the perfect pizza, be it deep dish, thin and crispy, or somewhere in-between. Par-baked crusts fit the bill deliciously for thin pies and take and bake options that are finished in home ovens. However, frozen pizza dough balls are second to none for thick and chewy New York style, Neapolitan, or custom hand-tossed pizzas.

Our guide, Debunked! 6 Frozen Dough Ball Myths Pizzeria Operators (Probably) Believe, takes an honest look at the true benefits of frozen pizza dough balls and how to leverage them through a partnership with Alive & Kickin'. Click the button below to download your copy now.


Are you having trouble with your pizza dough not rising? Check our blog for more helpful tips.


Categories: Performance/Quality, Kitchen Operations, Dough Balls

Dan Pecha

Written by Dan Pecha

Pizzeria Consultant
Dan is a hugely important slice of Alive & Kickin’ (see what we did there?). He started in the pizza business when he was just 14 and eventually opened his own chain of restaurants, supplying his own dough balls for each of them. He expanded to supplying dough products to other operations, then founded the Dough Shop®. Alive & Kickin’ was thrilled to acquire the Dough Shop® in 2015.