CRUST (ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, YEAST, SUGAR, SALT), LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYME), PIZZA SAUCE (WATER, TOMATO PASTE, TOMATO PUREE, SALT, SUGAR, GARLIC POWDER, SPICES, CITRIC ACID, EXTRACTIVE OF SPICE).
COOKING INSTRUCTIONS: FOR FOOD SAFETY AND QUALITY, COOK BEFORE EATING TO AN INTERNAL TEMPERATURE OF 165° F. COOKING FROM REFRIGERATED (35-42° F.): Convection Oven: Preheat to 375° F. Place pizza on sheet pan and parchment paper. · One Pizza – Cook pizza for 9-10 minutes. Rotate pan halfway through bake cycle. · 3 to 5 Pizzas – For best results, space pizzas in oven using every other rack location. Cook pizzas for 10-11 minutes. Rotate pans halfway through bake cycle. Impingement Oven: Preheat to 400° F. Cook for 5 minutes. COOKING FROM FROZEN (0-10° F.): Convection Oven: Preheat to 375° F. Place pizza on sheet pan and parchment paper. · One Pizza – Cook pizza for 12-13 minutes. Rotate pan halfway through bake cycle. · 3 to 5 Pizzas – For best results, space pizzas in oven using every other rack location. Cook pizzas for 13-14 minutes. Rotate pans halfway through bake cycle.