Herb-infused pizza dough

Infusing flavours in pizza dough has been a popular technique among international chefs, top restaurants and pizza chains. The “infusing” process happens when herbs, onions, garlic and/or any other flavours  you desire, are added directly to the dough during the mixing process. This method adds a rich, distinct flavor to every pizza bite (no need for “dip’s” anymore). Infusing dough is a good idea if you are looking to offer your customers a simpler pizza with less toppings, and/or just to add flavor, as the crust carries the flavours. Below we’ve outlined three of our best-selling herb-infused pizza doughs!

  • Garlic and rosemary: a classic combination and one of our most popular recipes!
  • Jalapeno and cheddar: cheesy flavor with a kick.
  • Cinnamon: a sweet, warm flavor and the perfect base for any dessert pizza.

At Mimi Foods, our team of experts can work with you to develop the perfect herb-infused pizza dough for your operation. Depending on your operation’s needs, herbs can be infused in both dough balls or par-baked crusts. For more information, contact us today at artisticdough@mimifoods.ca or 905-660-0010.

Developing a custom pizza crust with Caputo “00” flour

As a dough manufacturer, one of the most frequently asked questions that we receive are related to flour types. We always tell our clients that when developing a custom crust recipe, flour is just as important as oven type and proofing techniques in achieving a unique texture and flavor. In this article, we will focus on Caputo “00” flour, the most traditional Italian four.

What is Caputo “00” flour?

Let’s start out by distinguishing between other flour types and Caputo “00”. Traditionally, flours are categorized by how finely they are milled. They range from “2”, “1”, “0” and “00”. In this case, Caputo “00” is exceptionally finely milled flour. To contrast, think of semolina or bread flour on the opposite end of the above-mentioned scale. The fineness of the mill is not the only difference between Caputo “00” and other flour types. Caputo “00” has a gluten content of only 12.5%, which gives the dough the right amount of elasticity. As we will see in the next section, this gluten content is what gives the pizza crust a distinct texture and flavor.

What type of custom crusts can I make with Caputo “00” flour?

Dough made with Caputo “00” flour is best when it’s baked in a wood burning oven, although a gas or electric oven will also work just as well. Using Caputo “00” flour in your custom crust is ideal when you are pursuing the highest quality product and when you wish to sell an authentic Italian signature pizza. Given the fine characteristics, Caputo flour is generally triple the price of Canadian flours.

The most important thing to note is that Caputo “00” flour is typically used to create the highest quality Neapolitan style pizza, although it can be used in any custom crust recipe ranging from thick to thin crusts.  Typically, Caputo flour is used for thinner crusts with thicker edges. Due to the fineness of the mill and the protein content, Caputo flour creates a soft, elastic crust with perfectly charred bubbles on the rim. When handling the dough ball, you will notice that it’s stickier than regular dough and it needs extra gentle handling as it is very soft. Skilled labour is required to handle this type of dough ball.

At Mimi Foods, our Caputo dough balls range from 8 to 25 oz, with stretch sizes as large as 10 to 16 inches. For custom crust development using Caputo “00” flour, contact us at artisticdough@mimifoods.ca or 905-660-0010.