All pizza businesses with multiple locations or large orders must ensure that food quality and consistency are top priorities. Operators prefer to use par-baked crusts like those from Kickin’ Pizza Crust. They are uniform, easy to prepare, and offer a wide variety.

The loyalty program that allows customers to buy par-baked pizza dough doesn’t always allow them to purchase frozen pizza dough balls. While frozen pizza dough is convenient and offers new ways to expand menus with other items, pizza dough balls can be perceived as more difficult to prepare and manage.

Let’s look at some common myths to help you understand how frozen pizza dough balls can affect the quality and versatility of your pizzas.

Myth 1 – Frozen pizza dough balls take too much time to proof and require extensive training.

Operators believe that using frozen dough balls instead of scratch-made pizza dough saves time and can be lost during proofing or back-of-the-house training on proper usage.

The truth…

The ideal 48- to 72-hour proofing cycle is easily managed with a little planning and doesn’t disrupt service because the regular freezer-proof-prep-serve rotation ensures fresh dough is always thawed and ready to use.

It will take some time for your team to get used to commercially frozen pizza dough. Training on using pizza dough balls is much easier than teaching scratch-dough techniques. It focuses on learning the signs that indicate proper proofing.

• Before you start cooking, a slightly yellowish colour
• The volume almost twice that of frozen dough balls
• When gently poked, the pizza dough ball will leave an indentation.
• The finished product is golden brown with small- to medium blisters and no gum line.

Myth 2 – Frozen pizza dough balls are more expensive than homemade dough.

If making your dough is possible, frozen pre-portioned pizza dough balls can be considered an unnecessary and expensive luxury.

The truth…

Frozen pizza dough balls can help you reduce costs. All costs related to equipment purchase, maintenance, bulk ingredient management, and storage space square footage are eliminated. It could also reduce liability insurance premiums as employees are less at risk for equipment-related injuries and heavy-lifting mishaps.

Myth 3 – Frozen pizza dough balls can be labour-intensive

The multiple steps involved in making frozen pizza dough balls can be more difficult than baking crusts.

The truth…

It is important to separate the proofing and preparation times to appreciate the convenience of frozen pizza dough. Properly proofed dough balls can be left at room temperature for approximately an hour before being ready to be rolled out. You can also hand-stretch dough balls using a few simple steps.

Myth #4: Frozen pizza dough balls can’t match the quality of homemade dough

Operators who control the recipe and make scratch-made dough might be sceptical about the quality of frozen pizza dough balls made by suppliers.

The truth…

Quality is the cornerstone of preferred commercial frozen pizza dough balls and crust suppliers. They can be frozen immediately to preserve maximum freshness for up to 180 days. Operators can use frozen pizza dough balls confidently because there are no deviations in methods, standards, or environmental conditions.

Myth 5 – Frozen pizza dough balls can be used if you are using par-baked crusts

Par-baked pizza crusts are a popular choice for many operators.

The truth…

Par-baked and frozen dough balls allow for more options to satisfy customer needs. The par-baked dough is great for thin pizzas and take-out bakes. Frozen pizza dough balls are the best choice for thick, chewy New York-style Neapolitan or custom hand-tossed pizzas.