7" Refrigerator-to-Oven Sheeted Pizza Dough, 72 Ct

1. Keep product frozen at 0°F (-18°C) or below until ready to use. 2. 18 - 24 hours prior to baking, remove desired number of dough sheets from the freezer. 3. Line a sheet pan with parchment paper. Place 1 dough sheet on parchment (no need to spray parchment, you can use the non-stick paper provided in the case under the first sheet of dough). 4. Stack a second layer of sheeted dough on top. Use non-stick paper provided in the case to separate dough pieces. 4a. Repeat this process for the required number of pizzas, stacking up to 5 high on a single sheet pan. 5. Cover sheet pans with plastic or store on a covered rack (dough must be completely covered to prevent drying). Store in the cooler for at least 18 - 24 hours, or up to 5 days. Product performs best at refrigerator temperatures between 38°F to 42°F (3 °C to 6 °C). 6. Remove dough from the cooler when ready to bake. Dock the full dough sheet to prevent blistering. 7. Transfer docked dough to sprayed pizza screens. 8. Top pizza as desired. 9. Bake as follows: • IMPINGER/CONVEYOR OVEN 500° - 525°F (260 °C - 274 °C) for 4.5 - 6.5 min • CONVECTION OVEN 375° - 400°F (190 °C - 204 °C) for 9 - 11 min • DECK OVEN 375° - 400°F (190 °C - 204 °C) for 8 - 11 min. • WOOD BURNING OVEN 700° - 900°F (371 °C - 482 °C) for 1 - 3 min., rotating regularly *Ovens vary, so use our suggested guidelines and then optimize time and temperature for your operation. 10. Allow pizza to cool for 3 - 4 minutes before cutting and serving.

CONTAINS: MILK, WHEAT
MAY CONTAIN EGGS AND SOY

DERIVED FROM BIOENGINEERING