Versatile Dough Solutions Built for Foodservice
Whether you're building a signature pizza program or looking for ways to simplify back-of-house prep, Roma® and Ultimo!® frozen dough solutions deliver the flexibility operators need. Frozen dough balls are available in sizes ranging from 8 to 24 ounces, making it easy to accommodate everything from individual servings to large-format pizzas and shareable menu items.
But their versatility goes well beyond pizza. Use dough balls across the menu for calzones, strombolis, breadsticks, garlic knots and other applications, helping you get more from a single product while simplifying inventory. With a straightforward thaw, proof and use preparation process, operators can also reduce the labor and skill required to mix fresh dough from scratch.
Reduce Prep and Labor
Eliminate the time and labor associated with mixing fresh dough from scratch.
Deliver Consistent Results
Dependable products help maintain consistent quality, even at high volume.
Cross-Utilize Across the Menu
One dough product can support multiple applications, helping simplify inventory.
Support Multiple Dayparts
Go beyond pizza with breadsticks, garlic knots, calzones, strombolis and more.
Find the Right Dough for Your Operation
From versatile frozen dough balls to convenient frozen pizza crusts,
Roma® and Ultimo!® offer consistent, labor-saving solutions designed
for foodservice.
Built to Keep Your Kitchen Moving
Roma® and Ultimo!® dough balls are designed for dependable performance, even during high-volume service. Both offer a clean ingredient deck with no bleached or bromated flour, while Ultimo!® dough balls feature a clean-label dough conditioner that makes the dough easier to work with and stretch.
For operations looking to streamline preparation even further, Roma® frozen pizza crusts offer a convenient alternative. Available in traditional sheeted and thin varieties from 10 to 16 inches, they're ready to use once thawed, helping kitchens reduce prep while maintaining consistent results.
Built for more than one menu or daypart, the portfolio works across pizzerias, bars and grills, catering operations, colleges and universities, convenience stores, food trucks, schools, quick-service restaurants and more. By cross-utilizing dough across multiple applications, operators can simplify inventory, reduce scratch-dough labor and get more from a versatile back-of-house staple.
