8 OZ PIZZA DOUGH BALL MADE WITH 00 STYLE FLOUR

#16804

High in moisture, our Dough Balls transform into Neapolitan-style pizzas sure to satisfy even the most discerning consumer. Offering our most authentic pizza making experience, Dough Balls arrive pre-portioned and ready to thaw, proof, stretch, top and bake into gourmet pies.

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Ingredients
WHEAT FLOUR, WATER, YEAST, SALT, SUGAR, ASCORBIC ACID, ENZYME.
More Specifications
GTIN:
00049800168046
Kosher Certification:
KOF-K
Kosher Status:
PARVE
Case Count:
60
Master Pack:
CASE
Net Case Weight:
30 Lb.
Gross Case Weight:
31.6 Lb.
Case Cube:
1.045
Serving Size:
1/4 pizza crust (49 g)
Case Dimensions:
15.81 IN L x 11.56 IN W x 9.88 IN H
Pallet Pattern:
10 Ti x 7 Hi
(70 Cases/Pallet)
Master Unit Size:
8 OZ
Nutrition Facts
Nutrition Facts
4 Servings Per Container
Serving Size 1/4 pizza crust (49 g)
Amount Per Serving
Calories
120
% Daily Value*
0 %
Total Fat 0g
0%
Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
13%
Sodium 300mg
9%
Total Carbohydrate 24g
4%
Dietary Fiber 1g
Total Sugars 1g
1%
Includes 1g Added Sugars
10%
Protein 5g
2%
Vitamin D 0.4mcg
0%
Calcium 0mg
0%
Iron 0mg
0%
Potassium 10mg
0%
Thiamin
0%
Riboflavin
0%
Niacin
0%
Folate
The % Daily Value (dv) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
100G Nutrition Facts
100g Nutrition Facts
208.832
Calories
6.377
Calories From Fat
1.107
Calories From Saturated Fat
8.825 G
Protein
41.953 G
Carbohydrates
1.902 G
Sugars
0 G
Sugar Alcohol
45.553 G
Water
0.709 G
Fat
0.123 G
Saturates
0 G
Trans Fat
0 MG
Cholesterol
2.076 G
Fiber
Minerals
2.96 G
Ash
1.669 MG
Calcium
0.049 MG
Iron
536.892 MG
Sodium
Minerals
0.001 MG
Thiamin
0 MG
Riboflavin
0.006 MG
Niacin
0 IU
Vitamin A
0 MG
Vitamin C
0.708 MCG
Vitamin D
0.119 MCG
Folic Acid
16.249 MG
Potassium
Tips & Handling
1. KEEP PRODUCT FROZEN AT 0°F OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF DOUGH BALLS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT IN RETARDER (COOLER) ON OILED PANS COVERED WITH PLASTIC TO PREVENT DRYING. (AS AN ALTERNATIVE, USE THE SAME DAY AFTER 1-4 HOURS THAW TIME AT ROOM TEMPERATURE, 75°F. SMALL DOUGH BALLS THAW FASTER THAN LARGE ONES.) 3. REMOVE DOUGH BALLS FROM THE RETARDER (COOLER) AND DUST EACH WITH FLOUR. 4. TO EASE STRETCHING, ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 5. SHAPE THE DOUGH BALL TO FIT THE DESIRED PAN USING A MECHANICAL SHEETER, ROLLING PIN, OR BY HAND. 6. PLACE PIZZA DOUGH ON AN OILED PIZZA PAN OR SCREEN AND CAREFULLY DOCK TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. 7. BRUSH CRUST WITH OIL OR COVER WITH PLASTIC AND LET STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 1 - 2 HOURS (MINIMUM DOUGH TEMP. 65°F) UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS. 9. BAKING: DECK OVEN 500°F 8 - 11 MINUTES CONVECTION OVEN 375°F 7 - 10 MINUTES CONVENTIONAL OVEN 450°F 12 - 15 MINUTES FORCED AIR CONVEYOR OVEN 500°F 4.5 - 5.5 MINUTES OR UNTIL DESIRED CRUST COLOR IS ACHIEVED AND CHEESE IS MELTED. 10. REMOVE PIZZA FROM THE OVEN AND SERVE IMMEDIATELY.
Storage
  • Frozen: 180 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 0 DAYS
Allergens
CONTAINS: WHEAT MAY CONTAIN MILK, EGGS AND SOY.

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