7IN PRESHEETED PIZZA DOUGH

#16387

7” Proof & Bake Sheeted Pizza Dough is an edge-to-edge dough that’s pre-cut, consistent in size, scratch-quality and easy to handle.

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Ingredients
INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, SOYBEAN OIL, WHEAT GLUTEN, ASCORBIC ACID, ENZYME.
More Specifications
GTIN:
00049800163874
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Case Count:
96
Master Pack:
CASE
Net Case Weight:
33 Lb.
Gross Case Weight:
34.93 Lb.
Case Cube:
1.054
Serving Size:
1/3 pizza crust (45 g)
Case Dimensions:
21.38 IN L x 14.5 IN W x 5.88 IN H
Pallet Pattern:
5 Ti x 10 Hi
(50 Cases/Pallet)
Master Unit Size:
5.5 OZ
Nutrition Facts
Nutrition Facts
3 Servings Per Container
Serving Size 1/3 pizza crust (45 g)
Amount Per Serving
Calories
120
% Daily Value*
1 %
Total Fat 1g
0%
Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
11%
Sodium 240mg
8%
Total Carbohydrate 23g
3%
Dietary Fiber 1g
Total Sugars 1g
2%
Includes 1g Added Sugars
9%
Protein 4g
2%
Vitamin D 0.4mcg
0%
Calcium 10mg
8%
Iron 1.5mg
0%
Potassium 50mg
20%
Thiamin
10%
Riboflavin
10%
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
231.247
Calories
19.218
Calories From Fat
2.835
Calories From Saturated Fat
8.312 G
Protein
44.883 G
Carbohydrates
1.892 G
Sugars
0 G
Sugar Alcohol
43.086 G
Water
2.135 G
Fat
0.315 G
Saturates
0.012 G
Trans Fat
0.002 MG
Cholesterol
1.624 G
Fiber
Minerals
1.584 G
Ash
14.376 MG
Calcium
2.929 MG
Iron
468.328 MG
Sodium
Minerals
0.455 MG
Thiamin
0.28 MG
Riboflavin
3.915 MG
Niacin
0 IU
Vitamin A
0 MG
Vitamin C
0.806 MCG
Vitamin D
85.489 MCG
Folic Acid
87.72 MG
Potassium
Tips & Handling
1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450 F (230 C) 10 - 12 MINUTES
Storage
  • Frozen: 180 DAYS
  • Refrigerated: 2 DAYS
  • Ambient: 0 DAYS
Allergens
CONTAINS: WHEAT MAY CONTAIN MILK, EGGS, SOY AND SESAME DERIVED FROM BIOENGINEERING

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