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

Switching to a dough manufacturer

Switching to a dough manufacturer

Switching to a dough manufacturer comes with its unique advantages. Although making dough in-house, from scratch yields an authentic result, there are certain signs in any operation which could point that it’s time to streamline the manufacturing process. As a restaurant owner, you would be surprised to see how consistent your secret signature recipe can be manufactured on a large scale. Let’s start by looking at some advantages of using a dough manufacturer.

Consistency: When partnering with a supplier, the dough is always manufactured using the same ingredients, in the same ratio and using an unchanging preparation and baking method. The result is a steady flow of the same product with minimal variance. For your restaurant, this means being able to consistently offer your customers your signature recipes with every visit, which in turn builds loyalty and satisfaction.

High Quality Ingredients: There is a myth surrounding dough manufacturers saying that they only and/or mostly use preservatives or artificial colors and flavors in their products. The reality is, in fact, that an experienced, reputable supplier will only use the best of ingredients. Because of their large scale buying power, dough suppliers are able to purchase high quality, all natural ingredients at a better price than a single restauranteur. At MiMi Foods, some of the ingredients we work with are purified water, extra virgin olive oil, Caputo “00” flour, Semolina Flour, etc.

Research and Development: A dough manufacturer can work closely with you to create and test recipes for proprietary and customized products, for larger volumes. On the other hand, if you already have a signature family recipe, a dough supplier can recreate the recipe in its entirety.  MiMi Foods thrives on creating/developing recipes for MiMi’s customer to differentiate against their own competitors.

Increased variety: Surprise and delight your customers by expanding your product offering to include Focaccia, Calzone, Flatbreads, Specialty Sliders/Breads and many more. Working with a supplier gives you the opportunity to purchase products in a set, specific quantity, which means you can test the market with “limited time” offerings or seasonal products without going through the trouble of making it from scratch.

Customer service and expertise: In order to be successful, a restaurant business must focus on a variety of operations, both back-end and front-end, starting with preparing the ingredients, to assembling dishes and delivering them in a pleasant service environment to meet customer expectations. On the other hand, as a dough manufacturer, our only operation revolves around producing dough, making it our craft and specialty. In turn, this means you will get unparalleled service, professional advice and a perfect product every time.

Signs that it’s time to switch

Although the signs can vary from business to business, there are a few indicators that might mean it’s time to look for a supplier. Our advice to you is to not ignore these signs, as in time they can lead to increased business costs and/ or an overall decline in product quality.

Multiple locations: Consistency tends to get more and more difficult to achieve as the number of locations increases. The reasons behind this are easy to understand and can be related to inconsistent use of ingredients, different mixing methods from worker to worker, different storage and equipment, etc.

Demand management and waste: Sudden shifts in demand are difficult to predict even by the most experienced restaurant owners. If you have found yourself overproducing dough and having to discard it or being completely unprepared for a rush of customers, then one way to manage this is by having the prepared dough ready to be used when the demand is there.

High operations costs: Making dough from scratch can mean high labor, storage and equipment costs. By outsourcing the dough, your workers don’t have to spend the extra hours to prepare the dough and allow it to rise. Working with a dough supplier also cuts down on raw ingredient storage space, such as flour and olive oil, and reduces the need for the necessary equipment to make the dough.

What types of products can be outsourced?

The most popular types of products that can be outsourced are:

  • Frozen Dough Balls
  • Par-Baked Crusts
  • Other Frozen Products (such as Focaccia, Flatbreads, Panouzzo Buns etc.)

Continue reading our blog: Dough Ball or Par-Baked Crust: which one is suited for your type of operation?

What to consider when choosing a dough manufacturer? 

Although there are multiple factors that will go into your final decision, the most important aspects when choosing a dough manufacturer are:

Food Safety: Make sure the dough supplier adheres by strict safety programs that will never put production at risk. At MiMi Foods, we are a leader in food safety and take this responsibility very seriously. We are BRC Food Certificated and commit to setting and meeting high standards of performance.

Product Variety: A dough supplier should be able to provide you with a complete portfolio of products to choose from such as Flatbreads, Focaccias, Panouzzo, Pizza Buns, etc. Take advantage of this to introduce new products in your menu to increase sales and improve customer satisfaction!

To see if dough outsourcing is the right choice for your business, email us at or call us at  905-660-0010.