Artisan Pizza Dough Ball, 24 18-Oz

HANDLING INSTRUCTIONS: 1. KEEP PRODUCT FROZEN AT 0°F (-18°C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF WRAPPED DOUGH BALLS FROM FREEZER. · DO NOT REMOVE DOUGH BALLS FROM INDIVIDUAL PLASTIC POUCHES. 3. PLACE DOUGH BALLS, FLAT SIDE UP, ON A SHEET PAN AND PUT ON A RACK IN THE COOLER TO THAW/PROOF OVERNIGHT (AT LEAST 24 HOURS). · DOUGH BALLS GOOD FOR UP TO 3 DAYS IN COOLER, IF REMAIN SEALED IN ORIGINAL PACKAGING. 4. WHEN READY TO USE, REMOVE DOUGH BALLS FROM COOLER. IF LESS THAN 24 HOURS IN COOLER, LET SIT AT ROOM TEMPERATURE FOR 1 - 2 HOURS TO FINISH PROOFING. IF GREATER THAN 24 HOURS, DOUGH BALLS CAN BE STRETCHED COLD. · DOUGH BALLS ARE COMPLETELY PROOFED WHEN PACKAGE IS FULLY EXPANDED. 5. REMOVE DOUGH BALLS FROM PLASTIC POUCHES USING THE EZ PEEL FLAP, FLATSIDE UP. 6. PLACE DOUGH BALL ON FLOUR-DUSTED WORK SURFACE AND DUST TOP WITH ADDITIONAL FLOUR. 7. DUST HANDS WITH FLOUR AND STRETCH THE DOUGH BALL BY PULLING FROM THEMIDDLE OUT TO THE EDGE. 8. PLACE PIZZA DOUGH ON A PIZZA PAN OR SCREEN (SPRAYED WITH PAN SPRAY) ,AND FINISH STRETCHING TO FIT PAN/SCREEN. 9. ADD SAUCE, CHEESE, AND ADDITIONAL TOPPINGS. 10. BAKE AS MENTIONED BELOW, OR UNTIL DESIRED CRUST COLOR IS ACHIEVED ANDCHEESE IS MELTED. · FORCED AIR CONVEYOR OVEN: 450°F (230°C) FOR 5 MINUTES · DECK OVEN: 500°F (260°C) FOR 8 - 11 MINUTES · CONVECTION OVEN: 425°F (220°C) FOR 11 - 14 MINUTES · CONVENTIONAL OVEN: 425°F (220°C) OR 20 - 25 MINUTES (MIDDLE RACK) 11. REMOVE PIZZA FROM OVEN, AND LET SIT AT ROOM TEMPERATURE FOR 3 - 5 MINUTES BEFORE SLICING AND SERVING.

CONTAINS: WHEAT
MAY CONTAIN MILK, SOY, EGGS AND SESAME

DERIVED FROM BIOENGINEERING