Restaurants are always looking for ways to save time, and sometimes eliminating preparation time is the best way to do so. Pizza restaurants can eliminate hours of preparation time by buying pizza dough from wholesalers; as most of their food prep time is mixing, proofing, and cutting the dough into proper sections, this can save hours of prep every day. For pizzerias looking to cut costs, this makes the purchase of wholesale pizza dough tempting, especially considering how much it can save on labor costs throughout the week; those savings add up rather nicely over the year.
The Dough Problem
Some pizzerias have noticed that preparing dough takes up most of their food prep time. Between mixing the dough, cutting the dough into proper portions, and then proofing the dough so that it rises correctly, this represents a lot of time; more to the point, it represents a lot of money. There is also the problem that once the dough is gone, it is gone; this means that the pizzeria needs to plan for the entire day in the morning and hope that it lasts until close. There is also the problem that if too much dough is prepared, that becomes waste when it is tossed at the end of the night. All of this is waste that costs the pizzeria owner serious money.
The Dough Solution
By purchasing dough from a wholesaler, a pizzeria owner hopes to save a lot of time and money. The dough can be mixed by them, cut into proper portions, and then can be shipped in the proper sizes. It can also be shipped par-baked, meaning that it has been partially pre-cooked. In the morning, this means that the prep time can be dramatically reduced as the prep person only needs to proof the dough. If the pizzeria runs out of dough, it can be quickly proofed in batches to make up for missing dough. Better yet, at the end of the night, there is less dough to toss out. All of this represents major savings to the pizzeria.
Another issue to consider is that by eliminating the mixing and cutting of dough, there is also a saving in space. Some pizzerias are small enough; eliminating the space required by mixers frees up space. Also, it allows non-pizzerias to serve pizzas as they do not need to spend time mixing flour nor do they require mixers. All told there are numerous advantages to purchasing wholesale pizza dough for any restaurateur.
