Pizza Dough Ball Made With 00 Style Flour, 60 8-Oz
#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.
Where to buy
Find distributor stocking and online retailer availability.
Ingredients
INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ENZYME), WATER, YEAST, SALT, SUGAR, ASCORBIC ACID, ENZYMES.
More Specifications
GTIN:
00049800168046
Kosher Certification:
KOF-K
Kosher Status:
PARVE
Kosher Certificate:
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
100G Nutrition Facts
Tips & Handling
1. KEEP PRODUCT FROZEN AT 0°F (-18°C) 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 (24°C). 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) (18 °C). UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS. 9. BAKING: DECK OVEN 500°F (260°C) 8 - 11 MINUTES CONVECTION OVEN 375°F (190°C) 7 - 10 MINUTES CONVENTIONAL OVEN 450°F (230°C) 12 - 15 MINUTES FORCED AIR CONVEYOR OVEN 500°F (260°C) 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
- Shelf Life From Manufacture: 180 DAYS
- Storage Method: Keep Frozen
- Shelf Life Refrigerated, Prepared: 0 DAYS
- Shelf Life Ambient, Prepared: 0 DAYS
- Shelf Life Refrigerated, Thawed: N/A
- Shelf Life Ambient, Thawed: N/A
Allergens
CONTAINS: WHEAT
MAY CONTAIN MILK, EGGS AND SOY
DERIVED FROM BIOENGINEERING
MAY CONTAIN MILK, EGGS AND SOY
DERIVED FROM BIOENGINEERING
