Operators who want to infuse their menus with innovative, profitable pies frequently choose frozen dough balls and baked pizza crusts.
Every product has a variety of textures and customization options. This allows for customized shapes, sizes, and flavors. Only some products are the right solution for some situations.
It’s essential to compare the frozen dough balls and baked pizza crusts to find the right fit.
Before we get into the details, let us clarify what “par-baked pizza dough crust” and “frozen bread balls” mean.
What is par-baked pizza dough?
Par-baked pizza dough is dough that has been baked for a portion of the time. This gives it the same properties as baked bread. The yeast is killed by this partial baking process so that the dough’s internal structure can be established.
What is frozen dough balls, you ask?
Frozen dough balls can be described as premade dough balls that have been frozen to cut down on prep time and ensure consistent pizza crust quality. Do not let the simple definition fool you. Frozen dough balls can be made in various sizes and types to suit various applications, including appetizers and entrees.
For frozen dough balls and par-baked crust, there are operational requirements.
Before using either of these options in your business, consider the unique attributes of frozen dough balls and par-baked pizza crusts.
For convenience, par-baked pizza crusts can’t be beat
- Low labor investment — No proofing or special training necessary
- Simple handling and preparation are ideal for fast-paced, high-demand operations
- Customers get fresh pizza faster with reduced bake times
- Long shelf life — Can be kept frozen, refrigerated, or at ambient temperatures
Par-baked pizza crusts have many benefits and are perfect for:
- C-stores
- Delis
- Frozen retail
- Entertainment venues
- Restaurants that offer quick service
- Hospitals
- Schools and colleges
- Care facilities
- Corporate/institutional dining facilities
Signature pies can be made with frozen dough balls:
- Higher labor costs – staff must be trained in proper proofing as well as dough handling techniques (including rollouts, and docking)
- Preparation by hand — Prepare dough ahead of time for busy rush hours
- Oven versatility — Superior performance in deck, brick, or wood-fired ovens and conveyor ovens
Frozen dough balls eliminate the hassle, expense, frustration, and cost of making different crusts using scratch-made dough. This flexible and affordable solution works well for most operations and all types of pizzas, preparation techniques, and oven types.
Both dough balls and par-baked pizza crusts need good freezer and refrigerator space. It is essential to follow best handling practices to maximize performance and shelf-life.
Performance Characteristics
The crust is critical to making the best pizzas. Both dough balls and par bakes are dependent on the crust’s application.
Pizza crusts made from par-baked ingredients are great options for:
- Shareable appetizers
- Pizzas with a thin crust that is crispy and flaky
- Bake and take out pizzas
- Frozen pizza
For:
- You can choose from calzones or garlic knots as an entree option or even pizza fries as appetizers.
- Hand-tossed pizzas
- Pan-baked thick/deep-dish pies
- NY-style pizzas
You can see the advantages of having frozen dough balls and par-baked pizza crusts on hand if you take all these factors into account. There are two options. To learn more about primary crust types, performance, applications, and other information, check out the Alive & Kickin’ Pizza Crust & Dough Types Quick Refer Guide.