The Difference between Frozen Pizza Dough Technology and Retarded Dough—–

When it comes to making frozen pizza dough, there are two different ways that it can be done. The first is to retard the dough, which is a very simple process but might not be best for everyone. The second process is, just called “frozen pizza technology.” And while this process is a bit more complicated, it’s the only kind of pizza you should order for your restaurant.

With a “retarded dough system,” dough is left in a cooler for several hours, and sometimes days, while it rises. This slows down the process and it takes much longer for the pizza crust dough to form. After this, it’s placed in a freezer until it is delivered to your business. This might be more convenient for the supplier but it’s certainly not helping you because it does not freeze as well or cook as nicely.

Frozen dough technology on the other hand, requires very careful care of the dough and involves preparing it under certain conditions. One of those conditions is that the dough can only be prepared when the surrounding air is a certain temperature – around 61 degrees Fahrenheit. Countertops and any flour used must also be at this strict temperature to get the best-tasting dough. Once the dough has been properly prepared, it is then flash frozen; so it loses nothing in the process.

When you need frozen dough to make your own specialty pizza, get it from DeIorios. We know what it takes to make pizza dough properly; and we always make sure that we bring only the best!