INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: PALM OIL, BUTTERMILK, SALT, SUGAR, SOYBEAN OIL, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURE, SALT, ENZYME), WHEY POWDER (A MILK DERIVATIVE), GARLIC POWDER, GUAR GUM, MALTED BARLEY FLOUR, DEXTROSE, XANTHAN GUM, DATEM, SODIUM PHOSPHATE, LACTIC ACID, ENZYME, ASCORBIC ACID.
Above English Handling: DOUGH MOVED TO COOLER ON: SEE TOP OF BOX FOR HANDLING INSTRUCTIONS. Delivery & Frozen Storage: • When product is delivered inspect case for visible damage and ensure product remains frozen at 0°F or below. Gently handle cases to ensure there is no breakage. Store cases upright, stacked no more than 2 high to ensure proper air-flow in the freezer. To prevent damage, do not store shipper on side or upside down. • Keep product frozen at 0°F (-18°C) or below until ready to use Thawing: • By the Case: An entire case of dough can be broken out and thawed in the cooler. Thaw time is 24-48 hours. Keep track of thawing time by marking each case with the date before placing in the cooler. Once thawed, the case of dough can remain in the cooler up to 24 hours. To prevent drying, inner bag should remain closed over dough. • On Sheet Pans: (Up to 48 hours in the cooler): Note: To prevent drying, pizza dough must remain completely covered with plastic for thawing. o Line sheet pan with parchment. Using the non-stick paper that separates the dough pieces (provided in the case), place frozen dough piece(s) on parchment. Stack no more than 3 high (18 per full sheet pan) o 12 Inch dough sheets should be layered in a shingled fashion (3-5 per full sheet pan) o Tightly cover pan with plastic and refrigerate overnight (or up to 48 hours) Stretching: • No proofing or other special dough handling skills required! Designed to be stretched right from the cooler. • Can be easily thawed for 20 minutes and stretched for unanticipated demand. • Hand stretch dough to desired diameter and place on oiled pizza screens or pans Note: Oiled pizza screens or perforated pans will allow for a crispier baked crust Stretched / Finished Diameter Thick Traditional Thin 8'' 10” 11” Top and Bake as follows: • Ovens vary so use the suggested guidelines and optimize time and temperature your operation: o Impinger/Conveyor Oven: 500 - 525°F for 4.5 – 6.5 minutes o Convection Oven: 375 – 400°F for 9 – 11 minutes o Deck Oven: 375 – 400°F for 8 – 11 minutes After baking, allow pizza to set for 3-4 minutes before cutting