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    5 Misconceptions About Pre-Made Dough Balls and the Truth Behind Them

    [fa icon="calendar"] May 2, 2018 9:39:02 AM / by Luke Siedow

    Pre-made Dough Balls MisconceptionsFood quality and consistency is a top priority for pizza restaurant and commercial kitchen operators, 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 — pre-made dough balls. While pre-made pizza dough balls offer conveniences similar to par-baked crusts, and even provide innovative ways to expand menus with non-pizza items, they 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 pre-made dough balls, let’s examine and debunk several popular misconceptions:

    Myth 1: Pre-made dough balls take too long to proof and require extensive training

    Some operators assume that any time saved by using pre-made dough balls instead of scratch-made dough is considered “lost” during proofing and having to bring the back-of-the-house team up to speed 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. Like any process, it will take your staff a little time to adapt, but compared to teaching scratch-dough making techniques, training is nominal. With pre-made dough balls, your team simply needs to learn the signs of proper proofing:

    • A slightly yellow color prior to cooking
    • Volume that is nearly double that of frozen dough balls
    • The 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: Pre-made dough balls cost more than scratch-made dough

    When tasks like making dough can be accomplished in-house, the convenience of pre-mixed, pre-portioned dough balls may be looked upon as an expensive and unnecessary luxury.

    The truth is…

    Using pre-made dough balls actually help you scale back costs by eliminating the expense and maintenance of commercial grade equipment and minimizing bulk ingredient inventory and required storage space. Further, it could reduce insurance premiums because of the lowered liability risk — employees are less exposed to the potential injury-inducing dangers of machinery or heavy-lifting mishaps.

    Myth 3: Pre-made dough balls are labor intensive

    Compared to par-baked crusts, the multiple steps needed to ready pre-made 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 pre-made dough balls 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 pre-made dough balls in a few easy steps.

    5 Ways Pre-Made Dough Balls Streamline Pizza Operations

    Myth 4: Pre-made 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 of the level of care taken by a supplier when producing pre-made dough balls.

    The truth is…

    Preferred pizza dough ball and crust suppliers stake their reputations on quality. Alive & Kickin’ Pizza Crust pre-made 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 pre-made dough balls knowing that consistency and quality meet — or easily exceed — scratch-made dough.

    Myth 5: Pre-made dough balls are unnecessary if par-baked crusts are being used

    Convenience and variety make par-baked 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 pre-made 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 baked off at home. However, pre-made dough balls are second to none for thick and chewy New York style, Neapolitan or custom hand-tossed pizzas.

    Learn more about the convenience and benefits of pre-made dough balls, check out our quick reference guide, How to Achieve Perfectly Proofed Pizza Dough. Click the button below to access your copy now!

    How to Achieve a Perfectly Proofed Pizza Dough

    Categories: Kitchen Operations, Performance/Quality

    Luke Siedow

    Written by Luke Siedow

    Sales Manager, Alive & Kickin' Pizza Crust