10 IN PRESHEETED PIZZA DOUGH

#35060

10in proof and bake sheeted pizza dough is an edge-to-edge dough thats pre-cut consistent in size scratch-quality and easy to handle. Simply thaw overnight covered and under refrigeration proof covered at room temperatureuntil doubled in size.

Buy From A Distributor

Print Specs
Email
Contact Us
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: SOYBEAN OIL, SALT, WHEAT GLUTEN, ASCORBIC ACID, ENZYME.
More Specifications
GTIN:
00049800350601
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Case Count:
50
Master Pack:
CASE
Net Case Weight:
31.25 Lb.
Gross Case Weight:
33.06 Lb.
Case Cube:
0.894
Serving Size:
1/4 pizza crust (61 g)
Case Dimensions:
19.25 IN L x 10.19 IN W x 7.88 IN H
Pallet Pattern:
10 Ti x 7 Hi
(70 Cases/Pallet)
Master Unit Size:
10 OZ
Nutrition Facts
Nutrition Facts
4 Servings Per Container
Serving Size 1/4 pizza crust (61 g)
Amount Per Serving
Calories
160
% Daily Value*
2 %
Total Fat 1.5g
0%
Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
14%
Sodium 330mg
12%
Total Carbohydrate 32g
4%
Dietary Fiber 1g
Total Sugars 1g
2%
Includes 1g Added Sugars
12%
Protein 6g
2%
Vitamin D 0.6mcg
0%
Calcium 10mg
10%
Iron 2.1mg
2%
Potassium 60mg
25%
Thiamin
15%
Riboflavin
15%
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 HOURSTHAW TIME AT ROOM TEMPERATURE, 75 F (23 C)). MAXIMUM TIME IN RETARDER IS3 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, SOY, EGGS AND SESAME DERIVED FROM BIOENGINEERING

Email product