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    When to Consider Using Frozen Dough Balls or Par-baked Crusts [VIDEO]

    When to Consider Using Frozen Dough Balls or Par-baked Crusts [VIDEO]

    October 12 2021
    By Luke Siedow



    Most operators choose to make their own dough because the pizza crust is their signature element — it’s often what customers remember most about the entire pie. But, mixing your own dough isn’t ...



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    March 10 2021

    Food quality and consistency is a top priority for all pizza operations, especially those with several locations or large volumes to manage. ...



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    February 24 2021

    A delicious crust is the foundation of any great-tasting pizza, and the first step to a beautiful crust is properly proofed pizza dough, whether ...



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    January 20 2021

    Operators looking to infuse their menus with creative, profitable pies often choose par baked pizza crusts and frozen dough balls. Each product ...



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    August 5 2020

    COVID-19 hit the restaurant industry hard. Consecutive months of reported billion-dollar losses in sales — $30 billion in March, $50 billion in ...



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    July 22 2020

    It’s an age-old debate: scratch-made or pre-made pizza dough? Understandably, sentimental attachment to tradition or loyalty to family heritage may ...



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    May 20 2020

    Hand stretching pizza dough is part science and part art. It's also part of what makes customers loyal to your hand-tossed pizza — nearly 60% of ...



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    November 20 2019

    Our Pizza Crust Types series has explored many varieties: whole grain, multigrain, par-baked and self-rising. All are distinctive and delicious, but ...



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    August 22 2019

    Double, double, toil and trouble. Ovens burn, and crust bubble! OK, Shakespeare’s witches didn’t say that exactly. But they weren’t making pizza in a ...



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    May 15 2019

    Pizza aficionados and novices agree: the crust is the most important part of the pie. A thin crust’s crunch or a deep dish’s satisfying chew is ...



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