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12” X 16” Proof & Bake Sheeted Pizza Dough, 22 24-Oz

#35300

Feeling stretched? At Rich’s, we’ve got your back – and your back of house. Our edge-to-edge 12" x 16" 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.
VERY VERSATILE. - Pair with unique, on-trend ingredients and flavors and go beyond the traditional round to create pizza braids, stromboli, calzones — even deep dish pizzas!
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: 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, ENZYMES.
More Specifications
GTIN:
00049800353008
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Kosher Certificate:
View Certificate
Case Count:
22
Master Pack:
CASE
Net Case Weight:
33 LB
Gross Case Weight:
34.43 LB
Case Cube:
0.825
Serving Size:
1/10 PIZZA CRUST (59 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:
24 OZ
Nutrition Facts
35300 standard nutritional panel
100G Nutrition Facts
35300 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 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
  • 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 AND EGGS

DERIVED FROM BIOENGINEERING

Key Specifications

00049800353008
1/10 PIZZA CRUST (59 G)
180 DAYS
24 OZ
Keep Frozen
22