16” PROOF & BAKE SHEETED PIZZA DOUGH

#35086

Create signature crusts, calzones and more with 16" edge-to-edge sheeted pizza dough. Pre-cut, proof & bake format. Consistent and customizable with easier handling. No stretching or rounding needed.

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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 - Pair with unique, on-trend ingredients and flavors and go beyond the traditional round to create stromboli, pizza braids, dippers… even deep dish pizzas!
4.
SCRATCH-MADE SIMPLE - Edge-to-edge and pre-cut for ultimate consistency, the Proof & Bake Sheeted Pizza Dough offers the easiest of handling.
5.
EASY FOR YOUR BACK-OF-HOUSE - Simply thaw overnight then proof at room temperature until it’s doubled its 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, 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:
00049800350861
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Case Count:
20
Master Pack:
CASE
Net Case Weight:
32.5 LB
Gross Case Weight:
34.425 LB
Case Cube:
0.955
Serving Size:
1/12 PIZZA CRUST (53 G)
Case Dimensions:
16.25 IN L x 16.25 IN W x 6.25 IN H
Pallet Pattern:
6 Ti x 9 Hi (54 Cases/Pallet)
Master Unit Size:
26 OZ
Nutrition Facts
35086 standard nutritional panel
100G Nutrition Facts
35086 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 ANALTERNATIVE, 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 DURINGBAKING. 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
CONTAINS: WHEAT MAY CONTAIN MILK, SOY, EGG AND SESAME