Most popular pizza crust types

  • Par-baked crust
  • White dough ball
  • Caputo Italian flour dough ball
  • Flatbread

Par-baked crust: convenience and consistency

The par-baked crust, also known as the partially baked crust is, as the name implies, a product that is partially baked to your specific needs. Par-baked crusts are associated with two key characteristics: convenience and consistency.

Firstly, a par-baked crust is convenient because you simply take them from the freezer, thaw it for minutes (as opposed to hours in the case of the dough ball) and it’s ready to use. This is especially important in busy operations where there is little time for proofing or training workers to handle and roll a dough ball.

Secondly, when you think of par-baked crusts, think of consistency. Because we partially bake the dough, the product is essentially tailor-made to your specific needs in terms of size, texture and shape. Even without skilled workers to roll it, the par-baked crust will yield the same, consistent result each and every time.

Quick facts

  • Shelf life: very long, up to 8 months depending on some variables
  • Convenience: very quick and convenient; does not require skilled labour
  • Proofing: none required
  • Oven type: any oven or baking apparatus is fine to use
  • Operation type: restaurant, grocery store, convenience store, traditional pizza stores
  • Creations: thin & crispy pizzas

Mimi Foods Par-Baked Crusts are made with purified water and all-natural ingredients and range in sizes from 8” to 16”, as well as 12” x 9” and 12” x 17”.

White Dough Ball: versatility and craftsmanship

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 pizza makers, although anyone can be trained to handle it, with a little TLC. When incorporating the dough ball into your operation, you will quickly see the advantages of its versatility.

Think beyond pizza with products like Panzerotti, Calzone, Stromboli or flatbreads. Unlike the par-baked crust, the dough ball gives you full control over the proofing stage, meaning that you get to create your own texture.

Caputo Italian Flour Dough Ball: from Italy to your kitchen

For the most authentic, wood burning oven dough, the Caputo Italian Flour Dough Ball made with Italy’s premium Caputo “00” flour is the way to go. This artisan-style dough reaches maximum performance when it comes to flavor, texture and authenticity. Bake it in a brick oven for an unmistakable taste, directly from Italy to your kitchen.

Quick facts

  • Shelf life: medium, up to 6 months
  • Convenience: requires skilled labor to handle it, yields a variety of versatile products, requires storage and freezer space
  • Proofing:
    • 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
  • Oven type: can be baked in any style of baking equipment that you may use. For the authentic wood burning flavor and texture, use a brick oven.
  • Operation type: more specialty pizza restaurants
  • Creations: Neapolitan Style Pizza, Panzerotti, Calzone, Appetizers, Personal Pizzas, Stromboli

Mimi Foods Pizza Dough Balls are made with purified water and all-natural ingredients and range in weights from 1 oz to 40 oz. The Caputo Dough Balls range in weights from 8 6 oz to 25 oz.

Interested in reading more about Dough Balls and Par-baked Crusts? See our blog where we discuss the pros and cons of each in detail: Dough Ball or Par Baked Crust: Which one is suited for your type of operation?

Flatbreads: healthy and flavorful 

Flatbreads stand out for their artisanal appeal and flavor versatility. Easy to infuse with almost any spice and herb mixture, flatbreads are also convenient and easy to serve, as they thaw and bake quickly.

Flatbreads are excellent products for limited time offers, seasonal dishes, appetizers, and can also be used as sandwich wraps. In addition to being a remarkably versatile product, flatbreads fit perfectly with health conscious consumers, since they are considerably thinner and lighter than traditional pizza dough.

Quick facts

  • Shelf life: long, up to 8 months
  • Convenience: easy to bake and serve, requires little time for baking and proofing
  • Proofing: none required
  • Oven type: any oven
  • Operation type: almost any type of operation wanting to diversify the menu
  • Creations: appetizers, wraps, sandwiches, healthy pizzas

Mimi Foods Flatbreads come in white, whole wheat, multigrain, garlic & rosemary.

Although each crust yields excellent results, 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.

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.