Dough Ball or Par Baked Crust: Which one is suited for your type of operation?

Introduction

When outsourcing the dough to a manufacturer, it is important to know the two main types of pizza dough and which type of operation they are suited for. If your goal is to serve an artisan-style, handcrafted product, the dough ball is the right answer for you. If, on the other hand, your goal is to serve clients quickly and conveniently, then you should consider a par-baked crust. Both come with their unique advantages and specifications and we will be discussing most of them in this month’s article.

Dough Ball

The top of the totem pole when it comes to getting the highest quality product, the dough ball requires craftsmanship and creativity, but it yields the best results. The dough ball is best handled by skilled artisans, although anyone can be trained to handle it. When incorporating the dough ball into your operation, you will quickly see the advantages of its versatility.

Why use it?

  • It gives you endless possibilities in terms of the end product. Think beyond pizza with products like Calzone, Stromboli or flatbreads.
  • It gives full control over the “in between” process of thawing/ proofing and, therefore, the texture is 100% customizable.
    • Proof 80% for a dense texture (example: breads).
    • Proof 100% for a full texture (example: pizza crust).
    • Proof 110% for a crispy, drier textured dough (example: flatbread).
  • It’s versatile and can be baked in any and all baking equipment that you may use.
  • Reduces labour time and costs associated with creating dough from scratch.

How do I know if the dough ball is the right fit for my type of operation?

  • If pizza is your main menu item and you want to present the best possible product.
  • If pizza is not your main menu item and you want to present an excellent product.
  • If you are using a wood burning oven.
  • Your employees are skilled workers and know how to handle the dough ball.
  • You are open to a learning curve and to train your workers to handle the dough ball.
  • You have sufficient freezer space to store the product.
  • Your operation allows you to reserve a number of hours to thaw the product before use.
  • You want to eliminate the need for a mixer and associated equipment, clean up and purchasing ingredients to mix your own dough from scratch.

Par Baked Crust

When convenience is priority, the par-baked crust is the right choice. This product is partially baked to your specific needs, starting with size, texture and shape, leaving the finishing baking to you.

Although this means that you do not have the opportunity to change it on the fly, as with the dough ball, you can still create sandwiches and flatbreads with it.

Why use it?

  • It’s convenient and fast: take it from the freezer, thaw it for minutes (as opposed to hours in the case of the dough ball) and it’s ready to use.
  • It doesn’t need proofing to create a different textured product, as the crust has essentially been stopped cold of its “liveliness”. All raw dough is alive and needs to be treated like that. With par-baked crusts, we perform this stage for you and then stop the process.
  • The end product is extremely consistent because it is tailor-made for your needs.
  • Because it is par-baked, it has a shorter bake time, regardless of the type of oven that you use.
  • It does not need a skilled worker to roll it, and, therefore, minimizes the risk of any kind of mistakes.
  • Although this product is more expensive than the dough ball because of the processing and baking which goes into it, it will save you a significant amount of time.

How do I know if the par-baked crust is the right fit for my type of operation?

  • You are a quick serve type of operation and your goal is to save as much time as possible.
  • You do not have the resources to provide extensive training to your workers to handle a dough ball.
  • You are a take-out place: par baked crusts perform better when reheated (the crust does not get soggy when reheated in the microwave oven).
  • You are looking to cut down on costs related to rolling equipment and pizza peels.
  • You are using a conveyor belt.

Conclusion

Both the dough ball and the par-baked crust deliver an excellent end product that is sure to make your customers come back for more. However, deciding which one is best for your type of operation depends on factors such as time, convenience, available resources and desired end product. At MiMi Foods, we are happy to discuss your goals and create a unique product tailored to your needs. Contact us at 905-660-0010 or email us at artisticdough@mimifoods.ca.

 

Pizza for Millennials Part 3: Top 3 Dough Types for Menu Diversification

Pizza for Millennials Part 3

MiMi’s Pizza for Millennials is an 8 part blog series. We will be discussing the hottest trends dictated by the rapidly growing market segment that shook up the entire pizza industry: the millennials.

In this article, we will discuss 3 dough types that the Grocery and Foodservice industries should consider when planning a new addition to the menu.  Our top 3 addresses the gourmet, healthy eating and fast casual trends.

Top 3 dough types for menu diversification (and what trends they fit with)

Estimated reading time: 2 minutes

Article Highlights: 

  1. Focaccia: the authentic, Italian-style, all time classic that fits with the gourmet eating trend
  2. Flatbread: the understated, fine dining, better-for-you choice that fits with the healthy eating trend
  3. Panouzzo: the Italian twist on classic sandwich bread that fits with the fast casual trend

Traditional style pizza dough has its own well-known competitive advantage, but when you’re looking to diversify the menu, the type of dough you use can make a world of a difference.

Spicing up the menu comes in many shapes, textures and flavours, so when you’re planning your next best-selling dish, don’t stop at the toppings.

Here are 3 dough types for menu diversification that will work great for the Grocery and Foodservice industries who are looking to attract a new, dynamic kind of clientele: Millennials.

1. Focaccia: the authentic, Italian-style, all time classic

Fits with: the gourmet eating trend

Focaccia with sliced potatoes and balsamic caramelized onions
An authentic Italian-style focaccia topped with slow roasted sliced potatoes and balsamic caramelized onions.

Dive right into this authentic, Italian-style dish! The Focaccia is an all-time favourite and gets the first spot in our top picks due to its versatility; you may tailor it to the menu as an appetizer, entrée, side dish, standalone snack or even as a sandwich bread! Although similar to pizza dough, focaccia is different in texture, with a moist, cakelike interior and is served with fewer toppings.

How to top it: traditional Italian toppings include olive oil, herbs, salt, tomatoes, onions and olives.

MiMi Tip: A non-conventional way of serving focaccia: turn it into sandwich bread!

How to market it: Focaccias appeal to consumers who want to explore authentic Italian dishes and the thousands years of rich history behind them.  Focaccia fits in the gourmet eating trend.

Perfect as: appetizer, entrée, side dish, or snack

MiMi’s focaccias: Pomodoro Sauce, Greek (feta cheese, kalamata olives, tomatoes), potato/ rosemary, pepper medley and sizes: (6 x 9, 7 x 7, 12 x 9, 14 x 7)

MiMi’s stuffed focaccias: jalapeno & cheddar/ mozzarella, black olives/ onions & mozzarella and Pomodoro Sauce & Mozarella in sizes 12 x 4 and 6 x 9.

2. Flatbread: the understated, fine dining, better-for-you choice

Fits with: the healthy eating trend

Flatbreads
Flatbreads are perfect as appetizers, entrees and even desserts!

This versatile piece gets the second spot in our countdown since it not only reduces baking times significantly, but it can completely transform even the most traditional dishes. Serving pizza on a thin, flatbread crust instantly creates a sophisticated dish.

How to top it: For a crust as simple as the flatbread, try bold, gourmet toppings like: artichokes, jalapeno peppers, arugula, avocado, Gouda cheese, steak or chorizo.

MiMi Tip: Put an understated, artisan-style spin on the classic Margherita pizza by serving it on a flatbread crust!

How to market it: Flatbreads fit perfectly with the health conscious consumers, since they are considerably thinner and lighter than traditional pizza dough. Flatbreads are also a wonderful choice to upgrade your menu for a fine dining experience.

Perfect as: appetizer, entrée, dessert

MiMi’s flatbreads: white, whole wheat, multigrain, garlic & rosemary, sundried tomato & basil, jalapeno & cheddar

3. Panouzzo: the Italian twist on classic sandwich bread

Fits with: the fast casual trend

Panouzzo Sandwich Bread
Elevate your on-the-go sandwiches!

Panouzzo is the combination of Focaccia and Calzone, turned into the perfect sandwich bread. Our very own Panouzzo has the same texture and delightful aroma of our famous award winning Focaccia!

Take the sandwich menu to a whole new level of crispiness by replacing traditional sandwich bread with this flavourful alternative.  Put your own spin on this purely Italian invention from the Campania region!

How to top it: use your choice of fresh meats, cheeses and an array of vegetables! Just like with any sandwich bread, the sky is your limit.

How to market it: The Panouzzo is a great match to the growing fast casual trend. Elevate your on-the-go sandwiches with this gourmet bread!

Perfect as: appetizer, entrée, dessert

MiMi Tip: Use your imagination to turn sandwich bread into an irresistible dessert item! Here’s our take on it: stuff the Panouzzo with Nutella, vanilla ice-cream and bananas!

MiMi’s Panouzzos: Sliders 2” x 2”, Burger 4” x 4”, Sandwich 4” x 6”, Hot Dog 3” x 6”, Long 5” x 18” and Garlic Spread 12” x 4”.

Bottom line? Dough is an essential element in menu diversification, as it can help your business stay in line with the latest trends of the industry! For best results, put your own creative spin on these versatile products!

For more information regarding MiMi Foods products, contact us at artisticdough@mimifoods.ca or 905-660-0010.