12 IN PROOF & BAKE SHEETED PIZZA DOUGH

#35078

12 in proof and bake sheeted pizza dough is an edge-to-edge dough that's pre-cut consistent in size scratch-quality and easy to handle. Simply thaw overnight covered and under refrigeration proof covered at room temperature until doubled in size.

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Features & Benefits
1.
AWESOMELY AUTHENTIC - Deliver authentic, fresh dough aroma and flavor with a highly developed texture.
2.
ALL ABOUT THE CRUST - Use as a base for your favorite toppings or dress it up by adding flavors to or marinating the dough.
3.
VERY VERSATILE - Go beyond the traditional round to create pizza braids, bread sticks, stromboli, calzones — even bread bowls!
4.
SCRATCH-MADE SIMPLE - Edge-to-edge and pre-cut for ultimate consistency, the Proof & Bake Sheeted Pizza Dough offers simplified handling.
5.
EASY FOR YOUR BACK-OF-HOUSE - Simply thaw overnight covered and under refrigeration. Proof covered at room temperature until doubled in size.
Ingredients
INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RI BOFLAVIN, FOLICACID), WATER, YEAST, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, SOYBEAN OIL, WHEAT GLUTEN, ASCORBIC ACID, ENZYME.
More Specifications
GTIN:
00049800350786
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Case Count:
36
Master Pack:
CASE
Net Case Weight:
31.5 LB
Gross Case Weight:
33.115 LB
Case Cube:
0.947
Serving Size:
1/6 PIZZA CRUST (57 G)
Case Dimensions:
23.75 IN L x 12.25 IN W x 5.62 IN H
Pallet Pattern:
6 Ti x 10 Hi (60 Cases/Pallet)
Master Unit Size:
14 OZ
Nutrition Facts
35078 standard nutritional panel
100G Nutrition Facts
35078 hundred gram nutritional panel
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 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
  • Shelf Life From Manufacture: 180 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 2 DAYS
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A
Allergens
MAY CONTAIN MILK, SOY, EGG AND SESAME