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    Frozen Pizza Dough Ball Misconceptions

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

    March 10 2021
    By Dan Pecha



    Food 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 ...



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    February 10 2021

    Your menu selections are the lifeblood of your pizza operation. Chances are, you diligently consult with your distributor to choose crust types and ...



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    January 27 2021

    Veggie pizzas have grown in popularity as more and more consumers jump on the healthy-eating bandwagon, but making these pies palatable can be a real ...



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    December 9 2020

    When it comes to your pizzeria and the upcoming winter months of 2021, you’ll likely focus on two things: safety and profits. This article tackles ...



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    October 14 2020

    Multi-million dollar monthly frozen pizza retail sales. Double digit spikes in year-over-year pizza delivery sales percentages for the three major ...



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    August 19 2020

    As every pizzeria operator can agree, making pizza is part skill, part art and definitely dependent on the proven tools of the trade. You put a lot ...



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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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    June 24 2020

    When making a recipe, it’s no secret that ingredient quality impacts results. However, staples like flour are often viewed as functional and not ...



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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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