Why Is My Wholesale Pizza Dough So Tough?
This is a question that we get asked often. Some restaurant owners, schools and convenience stores take their wholesale pizza dough out of the freezer, let it defrost, and then pile on the toppings before throwing it in the oven. But when it’s time for a taste test before they give it to their customers, they find that it’s tough and dense. So, why does this happen?
Simply, because it hasn’t proofed. Proofing dough is essential because it’s this process that allows the retail pizza dough to become full of air bubbles and rise. And it’s this process that allows the dough to be soft and flaky and chewy on the inside after it bakes in the oven. Many believe that when they receive their dough, it’s already been proofed. And while that’s often true, all dough needs two proofing times and usually, it’s only been proofed once.
If you’ve been allowing your dough to proof and are still getting a dough that’s really tough, you could be overworking the dough. This can cause those air bubbles that you’ve worked so hard to create to collapse and therefore, cause tough dough. To prevent overworking, simply make sure that you don’t knead the dough as much. With pre-purchased dough, you don’t need to do any of that. Just shape it, top it and bake it. And then just taste the difference in your frozen dough!