A Pizzerias’ Best-Kept Secret

October 2024

Have you ever wondered how top pizzerias are able to produce high-quality, affordable pizzas with perfectly shaped crusts in just minutes? We’ll let you in on a little secret: they use frozen dough balls, and so can you!

Despite the undeniable benefits of switching to frozen dough balls in your own kitchen, there is some misinformation surrounding their quality, prep time, and versatility. We’re here to set the record straight and help you decide if they’re right for your kitchen.

Unmatched Quality

Caputo’s “00” Americana flours were the first of their kind, specifically formulated for American style pizzas. The addition of natural wheat malt enhances fermentation and browning, giving pizzas a beautiful caramelization when baked in electric or gas ovens. The natural sugars from the malt contribute to the Maillard reaction during baking, resulting in a beautifully browned and crispy crust. Wheat malt contains enzymes that break down starches into sugars, which yeast can more easily ferment. This improves the fermentation process, leading to better dough rise and development and a dough that is both strong and elastic, making it easier to shape and handle.

Every pizzaiolo and pizzaiola knows that their creations are only as good as the ingredients they use. If you don’t start with quality from the ground up, your product will reflect that. With this in mind, there has been hesitation among chefs to adopt frozen dough balls because they fear sacrificing their craft. This is where we come in.

Thanks to the experience Caputo has developed over three generations as master Neapolitan millers, we can guarantee extremely high standards of quality in our frozen dough balls. Caputo only selects and mixes the best wheat using the ancient Italian tradition of milling. In other words, the wheat in every single frozen dough ball we offer is of the highest quality, so the result is exceptional dough every time.

We know that top chefs prefer to use the simplest and most authentic ingredients when creating dough, so we did the work for you! In our Americana Frozen Dough Ball, the ingredients include Caputo “00” Americana Flour, water, yeast, salt, and extra virgin olive oil. That’s it—no additives! Our Pizzeria Frozen Dough Balls consist of Caputo “00” Pizzeria Flour, water, yeast, and salt. Again, that’s it! We believe in transparency, so we’re proud to share the simple and authentic ingredients we put into each dough ball.

Side by side frozen dough ball box images

No additives, just authenticity. Caputo Frozen Dough Balls are made with simple, high-quality ingredients.

Light on Labor, Easy on Your Wallet

If you or anyone you know has ever mixed dough, you know how time-consuming it can be, especially when you’re trying to achieve that perfect consistency every time. Once again, we’ve got you covered. Both our Americana and Pizzeria Frozen Dough Balls require no mixing, kneading, or scaling! We have streamlined this process to save you time while guaranteeing consistency. Every single dough ball we create has exceptional elasticity, allowing you to easily manipulate the dough to create amazing products that are unique to your style and taste. You get consistent results, yet the freedom to make the dough uniquely yours.

In today’s economy, cost-saving solutions are key. That’s where our frozen dough balls come in. With a 120-day shelf life, they stay fresh in the freezer and are always ready when you need them. The result is boosted efficiency, a reduction in labor costs, and cutting down on food waste, saving you money in multiple ways.

One Ball, Endless Possibilities

Our high elasticity allows chefs, bakers, pizzaiolos, and restaurateurs to make our dough their own. Frozen dough isn’t just suitable for pizzas, it can simplify your bread-making process as well. Have a new stromboli recipe on the menu? Use frozen dough balls! Is everyone obsessed with your garlic knots, but you can’t keep up with the demand? Frozen dough balls to the rescue! Want to experiment with pretzels, flatbreads, fried dough, calzones, or anything else you can think of? You guessed it—frozen dough balls! Whatever your menu calls for, frozen dough balls are the versatile solution you’ve been looking for.

From pizza to garlic knots, Caputo Frozen Dough Balls provide endless possibilities for chefs and restauranters.

The secret to the perfect pizza slice lies in the dough’s preparation and baking process. Here’s how Caputo “00” Americana and Caputo “00” Americana Super flours make a difference:

Dough Elasticity and Strength: The high protein content in both flours ensures that the dough is elastic and strong, allowing for easy stretching and shaping. Their ideal gluten strengths offer a balance between elasticity (the ability to spring back) and extensibility (the ability to stretch). This balance is crucial for creating a crust that is thin yet sturdy, with a delightful chewiness that pizza lovers crave.

Water Absorption and Hydration: These flours are made from a blend of wheat varieties that enhance water absorption, leading to a dough that is well-hydrated and easy to work with. Proper hydration results in a light, crispy, and airy crust with beautiful blistering and a soft interior.

Tips and Tricks

With unmatched quality, increased efficiency, cost savings, consistency, and versatility, it’s easy to see why our frozen dough balls are the secret to success. If you are ready to make the switch, here are some tips and tricks for when you receive your first batch.

Our American Frozen Dough Balls are ideal for American styles like New York, Pan, and Artisan pizzas. They are also perfect for bread.
Our Pizzeria Frozen Dough Balls are optimal for Traditional Neapolitan Pizzas.
Our American Frozen Dough Balls perform best at 550-650 degrees.
Our Pizzeria Frozen Dough Balls perform best at 700-900 degrees.
Both of our frozen dough balls have a shelf life of 120 days.

Handling Instructions

Standard Handling Instructions:

Remove the dough balls from the freezer and take them out of the plastic. Place the dough balls in a dough box, cover, and slack out for 3-4 hours at room temperature (65F). Optional: For Americana dough balls, you can brush the top of them with olive oil.
Place the dough tray in the refrigerator and ferment for 24 hours.
Remove the dough tray from the refrigerator and place it at room temperature to proof for 3-4 hours.
Roll, press, or hand stretch dough to your desired size according to the weight of your dough ball.

For a more artisanal product with greater yeast activity, you can re-ball the dough:

Remove the dough balls from the freezer and take them out of the plastic. Place the dough balls in a dough box, cover, and slack out for 2 hours at room temperature (65F).
Remove the lid, re-ball the dough, and place it back into the tray. Cover and place the dough tray back in the refrigerator and ferment for 24 hours.
Remove the dough tray from the refrigerator and place it at room temperature to proof for 2-3 hours.
Roll, press, or hand stretch dough to your desired size according to the weight of your dough ball.

Results from frozen dough ball made with Caputo Frozen Dough

Pizza made using Caputo ”00” Americana Frozen Dough Balls (re-rolled).

With these guidelines in mind, you’re ready to make the switch and take your pizza game to the next level!