10” Fresh ‘n Ready Oven Rising Sheeted Pizza Dough, 50 12-Oz

#06642

10 inch pre-cut sheeted freezer-to-oven dough that is designed to rise and develop its airy texture, artisan flavor, and perfect chew in the operator's oven. Use product right from the freezer, add toppings and bake.

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Find distributor stocking and online retailer availability.
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Features & Benefits
1.
PIZZA SHOP PERFECTION, ON DEMAND - So easy anyone can make an irresistible pie on the fly. Fresh 'N Ready pizza dough is designed to rise and develop its unique pizzeria quality characteristics with freezer-to-oven convenience.
2.
SUPERIOR TOLERANCE. Meets operator needs for back-of-the-house flexibility. Fresh ’n Ready pizza dough delivers dependable, consistent results from a variety of handling options: freezer to oven, refrigerator to oven or room temperature to oven.
3.
CREATIVELY CUSTOMIZABLE - Simply adapt Fresh ‘N Ready for calzones, stromboli, breadsticks, dessert pizzas and more. Customize our canvases with your own unique themes and toppings.
4.
MINIMAL HANDLING - Say goodbye to unnecessary labor and waste, Fresh ‘N Ready requires no thawing and no proofing before going into your oven.
Ingredients
INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, BREAD CRUMBS (BLEACHED WHEAT FLOUR, YEAST, SUGAR, SALT), CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, SOYBEAN OIL, PALM OIL, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), SALT, BUTTERMILK, PASTEURIZED PART SKIM MILK, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), GUAR GUM, WHEY POWDER (A MILK DERIVATIVE), XANTHAN GUM, GARLIC POWDER, DATEM, MALTED BARLEY FLOUR, DEXTROSE, CHEESE CULTURE, SODIUM PHOSPHATE, ENZYMES, LACTIC ACID, ASCORBIC ACID, CALCIUM CHLORIDE, POWDERED CELLULOSE, NATAMYCIN (A NATURAL MOLD INHIBITOR).
More Specifications
GTIN:
00049800066427
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Kosher Certificate:
View Certificate
Case Count:
50
Master Pack:
CASE
Net Case Weight:
37.5 LB
Gross Case Weight:
39.375 LB
Case Cube:
1.246
Serving Size:
1/5 PIZZA CRUST (59 G)
Case Dimensions:
21.62 IN L x 11.38 IN W x 8.75 IN H
Pallet Pattern:
6 Ti x 7 Hi (42 Cases/Pallet)
Master Unit Size:
12 OZ
Nutrition Facts
06642 standard nutritional panel
100G Nutrition Facts
06642 hundred gram nutritional panel
Tips & Handling
HANDLING INSTRUCTIONS: STORE FROZEN AT 0°F TO -10°F (-18°C TO -23°C) WHEN READY TO USE, REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE AND RETURN TO FREEZER. FREEZER TO OVEN: ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375°F (190°C) FOR 9 - 11 MINUTES. CONVEYOR OVEN: 500 - 550°F (260 - 290°C) FOR 4.5 - 6.5 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT. THAWED: COVER AND THAW (UP TO 2 HOURS AT ROOM TEMPERATURE 75°F (23°C). ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375°F (190°C) FOR 8 - 10 MINUTES. CONVEYOR OVEN: 500°F (260°C) FOR 4 - 6 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT.
Storage
  • Shelf Life From Manufacture: 135 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 1 DAY
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A
Allergens
CONTAINS: MILK, WHEAT
MAY CONTAIN SOY AND EGGS

DERIVED FROM BIOENGINEERING

Key Specifications

00049800066427
1/5 PIZZA CRUST (59 G)
135 DAYS
12 OZ
Keep Frozen
50