12” X 16” Whole Grain Proof & Bake Sheeted Pizza Dough, 20 27-Oz

#11108

Feeling stretched? At Rich’s, we’ve got your back – and your back of house. Our edge-to-edge 12" X 16" Whole Grain Proof and Bake Sheeted Pizza Dough is the industry standard for fresh baked pizza crust without all the scaling, dividing, rounding, and stretching required with Dough Balls. To create a scratch-quality pie, just thaw overnight, bring to room temperature, and top any way you like.

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Find distributor stocking and online retailer availability.
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Features & Benefits
1.
OUR CRUST YOUR CANVAS. The ultimate in consistency and easy proof and bake handling — simply thaw overnight then proof at room temperature until doubled in size. Top and Bake
2.
WHOLE GRAIN GOODNESS. Delicious pizza crust designed to meet the unique challenges facing operators who serve whole grains - satisfies the 51% WG requirement mandated in USDA guidelines for schools.
3.
OPTIONS FOR EVERY OPERATION. - Our Proof and Bake Doughs are available in consistent sizes, from individual pizzas up to 16″ family size — plus a 12″ x 16″ rectangular dough for Sicilian-inspired pies.
Ingredients
INGREDIENTS FOR U.S. MARKET: WATER, WHOLE WHEAT FLOUR, ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), YEAST, WHEAT GLUTEN, DEXTROSE, CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, SOYBEAN OIL, OAT FIBER, SALT, POTASSIUM CHLORIDE, ENZYMES, ASCORBIC ACID, WHEAT STARCH, DEXTRIN.
More Specifications
GTIN:
00049800111080
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Kosher Certificate:
View Certificate
Case Count:
20
Master Pack:
CASE
Net Case Weight:
33.75 LB
Gross Case Weight:
35.188 LB
Case Cube:
0.825
Serving Size:
1/12 PIZZA CRUST (55 G)
Case Dimensions:
17.25 IN L x 12.25 IN W x 6.75 IN H
Pallet Pattern:
8 Ti x 9 Hi (72 Cases/Pallet)
Master Unit Size:
27 OZ
Nutrition Facts
11108 standard nutritional panel
100G Nutrition Facts
11108 hundred gram nutritional panel
Tips & Handling
1. Keep product frozen at 0°F (-18°C) or below until ready to use Note: To prevent drying, pizza dough must be completely covered with plastic when thawing, proofing/tempering 2. Line sheet pan with parchment and spray with pan release or lightly brush with oil. Place frozen dough piece(s) on parchment 3. Using papers that separate the dough pieces (provided in the case), spray both sides of paper and place over dough pieces 4. Stack a second layer of dough. Repeat the process stacking no more than 5 layers high. If more dough is needed, use additional pans 5. Tightly cover pan with plastic and refrigerate overnight (or up to 72 hours) 6. Remove thawed sheeted dough from cooler and temper/proof at room temperature until double in size (minimum of 60 minutes) 7. Optional: Using gloved finger tips or a docker, gently dimple or dock the dough for a thinner crust and to eliminate undesirable bubbles on the baked pizza 8. Transfer dough to oiled pizza pans Note: Oiled pizza screens or perforated pans will allow for a crispier baked crust 9. Top and bake as follows. Ovens vary so use the suggested guidelines and optimize time and temperature your operation: o Impinger/Conveyor Oven: 500 - 525°F for 4.5 - 6.5 minutes o Convection Oven: 375 - 400°F for 8 - 11 minutes o Deck Oven: 375 - 400°F for 8 - 11 minutes o Conventional Oven: 450°F for 10 - 12 minutes 10. After baking, allow pizza to set for 3-4 minutes before cutting
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: N/A
  • Shelf Life Ambient, Thawed: N/A
Allergens
CONTAINS: WHEAT
MAY CONTAIN MILK, SOY AND EGGS

DERIVED FROM BIOENGINEERING

Key Specifications

00049800111080
1/12 PIZZA CRUST (55 G)
150 DAYS
27 OZ
Keep Frozen
20