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The Dough

IT’S ALL ABOUT THE DOUGH

In 2000, Portland Pie Co. launched a sister company, It’ll Be Pizza, to manufacture its signature flavored pizza dough and distribute it to their retail locations. From these humble beginnings, It’ll Be Pizza has grown into a leader in the Northeast’s pizza dough industry and is distributed to retail pizza shops, bars, restaurants, supermarkets and schools in every state in New England. Contact one of our distribution partners: Sysco Foodservice, US Foodservice, PFG Northcenter, Favorite Foods, Associated Grocers of Maine, Island Foods, Pine State or Gordon Food Service for pricing and availability in your location.

It’ll Be Pizza supplies all of the pizza products that have made the Portland Pie Co. such a great success: It’ll Be Pizza Sauce,  It’ll Be Pizza three cheese blend pizza cheese, and  It’ll Be Pizza’s signature doughs available in five great flavors: Blonde, Wheat, Basil, Beer and Garlic. In 2012, It’ll Be Pizza also produced a Gluten Free Dough which is flavored with Basil and Honey to serve to the Gluten-sensitive customers.

 

DOUGH HANDLING INSTRUCTIONS

It’ll Be Pizza Dough is delivered in a completely frozen state to your business location.

  • In order to prevent rapid or over proofing, store It’ll Be Pizza Dough under standard refrigeration conditions. The ideal temperature range for storage is 34 to 38 degrees Fahrenheit. A difference of 2 or 3 degrees in storage temperature can greatly influence and modify the timelines set out below.
  • Under these storage conditions, It’ll Be Pizza Dough may require 3-5+ days to proof if stored in the case. However, there are techniques available that will expedite the thawing and proofing process.
  • Our sister company, Portland Pie Company, a gourmet specialty pizza restaurant chain, executes the following proofing procedures:
  • Day 1 – It’ll Be Pizza Dough is delivered completely frozen.
  • Day 1-3 – It’ll Be Pizza Dough is stored in cases under standard refrigeration conditions, undergoing the initial thawing process.
  • Day 3-5 – It’ll Be Pizza Dough is unpacked from cases and laid out on standard sized sheet pans in order to facilitate a faster and more thorough proofing process. Facilitation of this process results from increased air flow over It’ll Be Pizza Dough, reduced insulation of cold temperatures caused by storing cold It’ll Be Pizza Dough in close quarters in the case, and increased space for the It’ll Be Pizza Dough to proof.
  • Although sheet pan storage can vary, approximately 15 large It’ll Be Pizza Dough balls (24oz. size) will proof effectively on a standard size sheet pan versus approximately 24 small It’ll Be Pizza Dough balls (14oz. size) on the same sized sheet pan.
  • Within 12-36 hours of being laid out on sheet pans, It’ll Be Pizza Dough adequately proofs and is ready for use.
  • Pull It’ll Be Pizza Dough from refrigeration and lay out at room temperature for 20-30 minutes before stretching. This will allow the It’ll Be Pizza Dough to warm up and ensure an easy stretching process.
  • Thoroughly roll out It’ll Be Pizza Dough to make sure that all air bubbles are eliminated. Stretch It’ll Be Pizza Dough evenly to desired sized pan or screen. Uneven or under stretching may result in thin middles, thicker crusts, or smaller than desired pies.
  • Adjust cooking time and temperature of oven to achieve desired result.
  • Serve and Enjoy!
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Gluten Free Dough Handling Instructions

It’ll Be 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 doughs before each meal period to let them get to room temperature. Again, brush with oil to avoid crusting.

  • When ready to use, dough should be docked lightly.
  • If dough has not previously been brushed with oil, do so now.
  • Bring the dough on its tin to the back of the oven and push it back into the oven (like we do with bacon).
  • This will give the dough a quick parbake to ensure that the finished pizza is fully cooked.
  • After this, bring the dough back to the pizza prep table, being careful not to burn your fingers.
  • Top as normal and place dough and tin into the oven as normal.
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Be Your Own Chef

Here’s what you’ll need to get started:

  1. 1-20oz. Portland Pie pizza dough
  2. 1-pizza stone, pizza screen or pan
  3. 8oz pizza sauce
  4. 10oz diced or shredded pizza cheese
  5. Flour or corn meal
  6. Pan spray
  7. Your favorite pizza toppings

Making a great pizza crust requires two things: high quality ingredients mixed to exact specifications (that’s our job) and using a properly proofed pizza dough (that’s up to you). Our doughs are placed in the refrigerated deli section while they are still frozen. Ideally, the dough should be used 3-5 days after this transfer. How can you tell if the dough is ready to be used? Basically, you need to see evidence that the yeast in the product has been activated. They should be very soft, and have filled up approximately a third of the bag they are in. After you have taken one home, you can keep it in your refrigerator until the dough is ready to be stretched, or you can speed up the process by leaving it out (but still in the bag) at room temperature for an hour or two.

When your dough is nice and soft, you’re ready to go. Preheat your oven to 475 degrees. Put a small handful of flour or cornmeal on a clean counter top and then remove the dough from the bag. Dredge the dough in the flour, front and back, so the dough will not stick to your hands as you stretch it. To do this, use your palms and finger tips, or a rolling pin, flipping the dough over a couple of times. After that, you can stretch the dough by hand to your desired size.

If you are using a pizza screen or pizza pan, apply pan spray before laying the dough down. For pizza stones, spread a little extra flour or cornmeal on the stone. This will keep the dough from sticking to your baking surface. Apply your sauce, cheese and toppings. Brush a small amount of olive oil or vegetable oil to the edges of the dough. Bake 8-10 minutes, or until the crust is golden brown.

Please feel free to use our menu for pizza topping idea. Have your own secret recipe? Lets us know what your Portland Pie is…maybe it will end up on our menu!
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Please visit our website, www.itllbe.com or feel free to contact us directly at (207) 730-7301.

In partnership with our friends at Hannaford Bros., Shaw’s Supermarkets, and Big Y Supermarkets, Portland Pie Company is pleased to offer its signature pizza doughs for individual sale at supermarkets throughout New England. Look for our dough in the deli section at your local Supermarket and recreate your favorite Portland Pie specialty pizza in your own kitchen.