Frozen pizza dough for food service
Professional pizza dough and bases: from the premium version, through the classic one, to pinsa and pre-baked bases. Ready to be topped with your favourite ingredients.
Our frozen pizza dough arrives in the kitchen as ready-made balls. Just thaw it, let it rise, stretch it and add the toppings. We make the dough in-house on an automated line, so every ball weighs the same and rises the same way. A pizzeria no longer has to make dough every day and knows exactly what one portion costs. If you would rather skip stretching and shaping the dough, choose our pinsa or pre-baked pizza base. They come ready-shaped, so you just add the toppings and bake.
Classic frozen pizza dough
Classic pizza dough with a consistent structure and a universal flavour. It is produced in an automated process, so every batch comes out the same. It stands up well to the daily demands of a busy kitchen: it stretches easily, rises evenly and takes any topping.
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Pinsa made from long-fermented dough
Pinsa, a light, crispy base made from high-hydration, long-fermented dough, fluffy on the inside. It is the foundation for an Italian speciality: add your own toppings and bake.
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Applications
Pre-baked pizza base, 30–32 cm
A pre-baked pizza base: simply add your own toppings and bake. It cuts preparation down to a minimum, delivers a consistent result with any combination of toppings and keeps an even, crispy structure. It proves its worth during peak hours, when speed is what counts.
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Applications
Why Rudopal
- precise cost and portion control
- consistent high quality, batch after batch
- quick and easy preparation
- zero waste
- BRCGS Food Safety certificate
How to thaw pizza dough
The dough needs to be thawed and proofed before baking, so choose the method that suits you.
In water
In a tightly sealed bag, in a container of water at approx. 40°C, thawing takes about 60 minutes
At room temperature
At room temperature (approx. 20°C), thawing and proofing take about 9 hours
Frequently asked questions about pizza dough
How do I thaw frozen pizza dough?
The quickest way is in water. Put the sealed bag of dough into water at about 40°C and the dough is ready after an hour. You can also leave it at room temperature for about 9 hours, so it thaws and rises in one go.
What weights do you make?
Premium dough comes in 250, 270, 500 or 600 g, and classic dough in 250, 270, 350, 400, 500 or 600 g. A carton holds 14 to 25 balls depending on the weight, and a pallet holds 49 cartons.
How is premium dough different from classic dough?
We make premium dough with olive oil.
See also
Garlic toasts, garlic bread, bruschetta
Aromatic garlic toasts, garlic bread and bruschetta, perfect as a stand-alone snack or as an accompaniment to soups and salads.
Lasagne
The classic Italian dish, our way. Rich in flavour, hearty, and made with top-quality meat and sauces.
Cooldrops
Sauces, soups, cream soups, flavoured butters and smoothies. Ready-made solutions for everyone, simple to prepare in any kitchen.
Let's talk business
Tell us what your kitchen or chain needs. We will prepare an offer or point you to your nearest distributor.