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    Par-Baked Crusts and Dough Balls

    Key Differences Between Par Baked Pizza Crusts and Frozen Dough Balls

    January 20 2021
    By Luke Siedow



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



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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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    April 17 2019

    On average, ingredients account for about one-third of a restaurant’s costs.1 That’s a substantial investment, leaving many pizzeria operators to ...



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    March 6 2019

    Using pre-made dough balls is a valuable best practice for keeping your kitchen running efficiently and profitably. In this hands-on demonstration, ...



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    October 10 2018

    As robust and original as the city of its origin, Detroit-style pizza remains among the most popular types of pizza — and not just in Michigan! Baked ...



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