Happy New Year 2011!

We at Doughpro wish you a Happy New Year!  Please visit our website for news and new products- www.doughpro.com.

New DPR2000 Dough Sheeter

The Ultimate Tabletop Sheeter in the Industry
SINGLE PASS DOUGH ROLLER

Recently, I've been able to try out this new sheeter of ours and it is really simple to operate! Here's a few points on the sheeters:

• Sheets 500-600 pieces per hour
• Ergonomic design for safety, speed,
sanitation, and ease of use
• Heavy-Duty stainless steel construction
• Simple handle adjustments for exact, uniform
dough thickness
• Safety sensors for automatic shutoff
• Compact design for maximizing counter space
• Convenient side operation
• Maintenance-free drive mechanism isolated
from roller area
• Spring-loaded scrapers for easy removal and
cleaning

Features

Perfect For:
• Pizza Dough
• Pie Crusts
• Danishes
• Yeast Raised Donuts
• Dough Lamination
• Pasta Production
• Fondant
• Cinnamon Rolls

New Doughpro TV on Website

Click on DoughproTV button to see all of the informative videos we've posted. Product videos included are dough presses, grills, and stone hearth pizza ovens. Visit www.doughpro.com

As you can see on the side, we also have a YouTube channel

Calzones

Calzones are so delicious! Have you thought about adding the calzone to your menu? What is a calzone you ask? According to Wikipedia.org, "A calzone (Italian "stocking" or "trouser" or "drooping sack" or "hanging fold"^[1]), sometimes referred to as an italian sac, is an Italian turnover made from pizza dough and stuffed with cheese (usually mozzarella cheese and Ricotta, but some varieties contain Parmesan, Provolone, or a locally substituted cheese), ham or salami, vegetables, or a variety of other stuffings. It is typically served with marinara sauce on the side for dipping, or topped with garlic and parsley infused olive oil. The dough is folded over, sealed on one edge, salted, then deep-fried. In Italy the stuffing is always tomato, cheese and ham, and the calzone is never served with a sauce." Here are a few suggestions for fillings, mix and match to taste, and they can be created using Doughpro equipment:
Alfalfa Sprouts
Artichoke hearts
Avocado
Baby leeks
Bacon
BBQ Chicken
Beef
Black Beans
Blue Cheese
Brie
Broccoli
Cajun Chicken
Camembert
Capers
Capicolla
Carrot
Chedar
Cherry tomatoes
Chicken Masala
Chicken Tikka
Chorizo
Colby
Dried tomatoes
Duck
Eggplant
Feta
Goat Cheese
Gorgonzola
Green peppers
Ham
Honey Cured Ham
Kalamata olives
Lettuce
Manchego
Meatballs
Monterey Jack
Mozzarella
Muenster
Mushrooms
Olives
Onions
Parmesan
Pepperoni
Porcini mushrooms
Portobello Mushrooms
Proscuitto
Provolone
Red beans
Red onions
Red peppers
Ricota
Roast cauliflower
Roasted eggplant
Roasted Garlic
Roasted peppers
Romano
Roquefort
Salami
Sausage
scallions
Serrano Ham
Shallots
Smoked Gouda
Spinach
Sun dried tomatoes
Sweet corn
Turkey
Venison
Watercress
Wild mushrooms
Yellow peppers
Yellow squash
Zucchini

To create a calzone, press or roll (using a dough press or dough roller) an 8-12 oz dough ball into a round. Add filling into the center and fold over into a half circle. Crimp the edges with your thumb or a fork, making sure that it is completely closed so that the filling doesn't spill out. Brush it with egg white wash or olive oil. Bake 15-20 minutes at 400 degrees f. You can bake one right on the stone! Check out www.doughpro.com for dough forming / baking equipment you can buy for your restaurant from a foodservice equipment dealer. Call 1-800-624-6717 for a dealer near you.

Doughpro Blog

Hi! Welcome to the Doughpro blog! On this blog we'll highlight our products (stone hearth ovens, dough presses, grills, and accessories) - current and new, talk about company events, and provide info that you won't see on our normal website - www.doughpro.com . It'd be great to hear from people who use our products, or people who are interested in purchasing them, or someone who is just interested in the restaurant industry in general.

Have a great day and thanks for stopping by!

Blake Holman

Sales

Doughpro