OUR FOCUS IS YOUR PIZZERIA
Whether you're a new kid on the owner-operator block or an established owner whose sales have suddenly leveled off, you can count on the professionals of Original Boston Pizza to optimize your opportunities and maximize your profitability. Relying on Original Boston Pizza, combined half-century of business and product knowledge offer you no end of positively turnkey solutions, encompassing everything from ingredients to equipment to profitability planning.
You've got the location and the desire. We have the expertise to bring your dream to life.
Original Boston Pizza offers you ready access to a bountiful storehouse of the freshest, tastiest ingredients known to pizza. Easy to store and ready to use, Original Boston Pizza products can also be formula-blended for custom recipes.
Original Boston Pizza was established by investing in state of the art technology to ensure accuracy and quality control for our products, and by fine tuning our original recipes to produce a frozen dough with the same qualities and performance of dough made fresh daily. We use only high quality, natural ingredients, and only purchase flour with a high protein content, which gives our product a frozen shelf life of six months, and a great deal of flexibility in how and when it is used. We spend more making our product, and the end result is a consistency and quality that you can rely on.
Original Boston Pizza Key Ingredients
Dough (Our Dough's Makes Thin , Thick Crust, Pan Style, High Temp Style)
Each of these flavors carries its own distinct flavor and bite profiles: the Basil, slightly sweet and perfectly complementary with a nicely seasoned sauce; the Beer, aromatic and perfectly aerated; the Garlic, dense and flavorful; and the Wheat, a perfect balance between white and whole wheat flours. Our Blonde (or White) dough marries the ingredient quality of our flavored dough's with a slightly lower price point. Blonde EZ-Stretch was designed for our high volume customers looking for a product that would proof more quickly and be easier to stretch. Our Gluten Free Pizza Dough is a unique product that can be proudly served to your gluten-sensitive customers. Flavored with sweet basil and honey, it is created with our custom blend of four gluten-free flours. The result is a finished product that will satisfy the customer who thought their days of eating great-tasting pizza were over forever.
Original Boston Pizza Dough makes more than great pizza. It is the most versatile frozen pizza dough on the market. Our dough's are unique in the marketplace for their quality, taste profile, durability, and ease of use, and are used for:
Blended with your input to your taste.
Fresh packed (not re-manufactured) 6 hours from vine to package!
Original Boston Pizza Sauce is the finest wholesale pizza sauce on the market. Made with vine ripened, California tomatoes and seasoned with our custom blend of oil and spices, our sauce looks and tastes homemade. No need to add water or extra seasonings. The taste is bright and flavorful, the consistency is perfect for ladling, and your customers will be asking for the recipe.
The finest meats and vegetables available
We offer a wide range of other products and ingredients to help you run your business.
Pizza Food Service Equipment & Supplies
From pizza ovens, pizza boxes, delivery bags, to paper plates.
Dough Handling Instructions:
Original Boston Pizza Dough is delivered in a completely frozen state to your business location.
Original Boston Pizza Gluten Free Dough is delivered frozen to your business location. The product is packed twenty to a case, and each individual 8 oz., 9 inch dough is packaged with its own cooking tin. The dough should stay on this tin until cooked to avoid cross-contamination.
It may be kept frozen or refrigerated to start the proofing process. Since the product is pre-sheeted and thin, it can be brought from a frozen state to a proofed state in 3-4 hours if separated and left out at room temperature. The product must be brushed with oil when doing this to prevent crusting. Otherwise, the product should be proofed when left in the refrigerator for 2-3 days, and will keep for 9-11 days after the product has begun to thaw. I recommend pulling out a set amount of dough's before each meal period to let them get to room temperature. Again, brush with oil to avoid crusting.
Spray full size large sheet pans with pan spray. Stack three unfloured Basil 24 oz. dough balls together, pressing edges together firmly to combine as smoothly as possible. Flour both sides and run through dough press twice. Stretch to fit sheet pan. Brush entire top with oil/ garlic mixture. Sprinkle lightly with rosemary. Allow to rise for at least 2 1/2 hours or until doubled in height. Dimple top with fingers aprox. 16 dimples per sheet. Oven set at *350 with conveyor belt off, place pan in center one at a time for 14-16 minutes. Let cool for 20 minutes. Cut off 1 inch edges to be used for bread sticks. Cut 16 4”X6”. Cut in half as needed. Wrap and refrigerate any unused. Can be used for up to 3 days.
Bread Sticks Instructions
Cut dough into 2 oz. pieces.Roll into 8” to 10” long sticks. Brush with olive oil or garlic butter. For softer, thicker sticks, allow to rise at room temperature for 30 minutes before baking. Bake at 475°, 8 to 10 minutes.
Dinner Rolls Instructions
Cut dough into 10 pieces. Form into tight balls. Brush with melted butter and allow dough to rise 30 minutes at room temperature (they will double in size). Bake 350°, 20 to 25 minutes.
Pan Bread Instructions
Spray bread loaf pan with non-stick spray. Roll out dough into a loaf-shape, brush seam with water, pinch to seal, and place seal on bottom of loaf pan.Leave at room temperature until the dough has doubled in size. Place into a preheated 350° oven. Bake for 35 to 40 minutes or until golden brown. Remove loaf from pan and cool before.
Cut dough into 2 pieces, roll into 2-6” rectangles. Leaving a 1” border. Top dough with your choice of fillings–should be cold. Brush 1” border with water; fold dough over to 1 side pressing dough edges together, crimping, and folding over for tight seal. Cut a vent slice into calzone as it goes into oven. Bake at 375°, 15 to 18 minutes.
Bread Bowl Instructions
Flour and roll an 8oz flavored dough into a round ball. Lightly oil the bottom of a pan and place the ball on the pan. Lightly brush the ball with water and cut two small diagonal slits on the top of the ball. Bake in the oven at 400 degrees for 12 minutes. Cut out the top of the bowl and carve out the center. Lightly brush the ball with oil and resume baking for 6 minutes. Pull from the oven and let cool.
Grilled Dough Instructions
Flatten dough with hands or run through dough roller.... any size works but 20 oz. or less is easier to work with. Oil both side of dough and cook on medium low grill until you can lift dough off w/ tongs. Flip & cook other side until cooked through usually less than 2 minutes. Flip dough once more and add toppings as desired. Cheese will melt quicker if covered w/ grill cover or metal bowl.
Fried Dough Instructions
Use 4 to 6 oz. of dough. Press until flat and drop into oil with basket lowered or removed. Cook until browned on one side then flip....dough will rise to the top of oil & float when finished. Top w/ butter, sugar, cinnamon, or fruit toppings.
Roll dough into a 10”x 14” rectangle. Brush dough with olive oil. Sprinkle with oregano, basil, salt & pepper. Top with a combination of cheeses, meats, and vegetables. Roll into a log; brush flap of dough with water, press to seal, and flip over onto greased sheet pan, so seam is on bottom, fold under ends. Bake at 375°, 25 to 30 minutes.
Cinnamon Rolls Instructions
Roll dough into a 10”x 14” rectangle. Brush dough with melted butter to coat. Sprinkle with 1/4 cup sugar mixed with 1 tbsp. cinnamon; covering buttered area. Roll like a jellyroll & cut into 1” pieces. Spray baking pan or cupcake tin with non-stick spray; put slices (pinwheel effect facing up) close to each other on baking dish or in each cupcake hole. Allow cinnamon buns to rise for 30 minutes. Bake 350°, 20 to 25 minutes. Brush with vanilla icing or fondant while still slightly warm.
Master Pizza Chef Training & Certification
You will be provided skills to succeed and understand the process of making the dough and the different cooking methods through theoretical lessons and exercises in compliance with food safety and hygiene.
In today’s world, a pizza maker not only has to know how to make a pizza, but he should also have the knowledge of various gourmet foods, know the chemistry and nutrition in foods and, know about wines and their pairings to certain food groups. These days the art of pizza making is no longer a just a job that one does to earn a paycheck, instead, it has become a profession.
We are here to teach future pizza makers the essentials skills needed to create a perfect pizza. Starting from the basics which will include learning about the different types of dough for classic pizza. Further lessons will include learning about the various toppings and types of ovens we cook the pizzas in. The art of pizza making is something that is always changing and evolving as peoples palates yern to taste something new.
The practical part will cover:
• THE DOUGH
• MANUAL PREPARATION OF DOUGH BALLS
• LAYING OUT OF PIZZA
• FIRING TECHNIQUES
• CONTROLLING THE COOKING IN THE OVEN
**At the completion of the course students will receive a certificate and work uniform.
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