Roman Style Pizza Dough Ball, 24 23-Oz

#23468

Rich’s 23-oz. pre-portioned Roman Style Pizza Dough Balls were carefully developed to create an authentic Roman Style Pizza, one of the “great classics” of Italian Street Food. Uniquely formulated high-hydration dough made with double zero ‘00’ style flour is typically baked in a rectangular pan and cut into smaller squares or rectangles for serving, forming a delectable crust that’s crispy on the outside and soft, light and airy on the inside.

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Features & Benefits
1.
BAKED IN TRADITION. Rich’s Roman Style Pizza Dough Balls are made with double zero ‘00’ style flour, just as they are in Italy.
2.
VERSATILITY THAT STRETCHES. Dough Balls arrive pre-portioned and ready to thaw, proof, stretch, top and bake into authentic Roman Style pies or other signature creations, including calzones, stromboli, breadsticks, sandwich carriers, and more.
3.
TASTE, NOT WASTE. One delivery a week? No problem! Unlike traditional dough balls, Rich’s Roman Style Pizza Dough Balls are designed for cold fermentation and thrive in the cooler for up to seven days!
4.
BAKE TWICE, JUST AS NICE. Perfect for operations that employ reheating: a second bake with toppings or heating up slices enhances crispiness of the finished crust and is often part of an authentic Roman Style pizza making procedure.
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, CONTAINS LESS THAN 2% OF THE FOLLOWING: WHOLE WHEAT FLOUR, SALT, EXTRA VIRGIN OLIVE OIL, ASCORBIC ACID, ENZYMES.
More Specifications
GTIN:
00049800234680
Kosher Certificate:
View Certificate
Case Count:
24
Master Pack:
CASE
Net Case Weight:
34.5 LB
Gross Case Weight:
35.8 LB
Case Cube:
1.078
Case Dimensions:
15.81 IN L x 11.56 IN W x 10.19 IN H
Pallet Pattern:
10 Ti x 6 Hi (60 Cases/Pallet)
Master Unit Size:
23 OZ
Nutrition Facts
23468 standard nutritional panel
100G Nutrition Facts
23468 hundred gram nutritional panel
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. BEGIN THE THAWING PROCESS A MINIMUM OF 48 HOURS BEFORE USE FOR OPTIMAL DOUGH AGE. ALLOW TO THAW IN RETARDER (COOLER) ON OILED PANS, ON PANS WITH SPRAYED PARCHMENT COVERED WITH PLASTIC TO PREVENT DRYING, OR IN DOUGH BINS WITH LIDS. 3. REMOVE DOUGH BALLS FROM THE RETARDER (COOLER) AND DUST EACH WITH FLOUR. 4. TO EASE STRETCHING, COVER FLOURED DOUGH BALLS WITH PLASTIC AND ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 5. ONCE THE DOUGH HAS SAT AT AMBIENT TEMPERATURE FOR 30-60 MINUTES, THE TARGET FOR OPTIMAL PERFORMANCE IS AT LEAST 45-50°F. 6. SHAPE THE DOUGH BALL TO FIT THE DESIRED PAN. TYPICALLY, HAND STRETCHED FOR ROMAN STYLE, BUT COULD ALSO BE STRETCHED USING A MECHA NICAL SHEETER OR ROLLING PIN. 7. PLACE SHEETED DOUGH ON A COVERED RACK FOR AT LEAST 30 MINS. *IMPORTANT: IF YOU ARE BEHIND, IT IS BETTER TO SHEET COLD DOUGH BALLS AND MAKE SURE THEY REST 30 MINUTES AFTER SHEETING! 8. ADD SAUCE, CHEESE AND TOPPINGS. 9. BAKING: • DECK OVEN: 550-600°F, 8 - 11 MINUTES • CONVECTION OVEN: 375°F, 7 - 10 MINUTES • CONVENTIONAL OVEN: 450°F, 12 - 15 MINUTES • IMPINGER OVEN: 500°F, 4.5 - 5.5 MINUTES OR UNTIL DESIRED CRUST COLOR IS ACHIEVED AND CHEESE IS MELTED. 10. AFTER BAKING, ALLOW PIZZA TO SIT 3-4 MINUTES ON A RACK BEFORE CUTTING AND SERVING.
Storage
  • Shelf Life From Manufacture: 150 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: 7 DAYS
  • Shelf Life Ambient, Thawed: 0 DAYS
Allergens
CONTAINS: WHEAT
MAY CONTAIN MILK, SOY AND EGGS

Key Specifications

00049800234680
150 DAYS
23 OZ
Keep Frozen
24