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16" Refrigerator to Oven Sheeted Pizza Dough, 20 Ct

#26578

Rich’s fully sheeted 16” Refrigerator To Oven Sheeted Pizza Dough empowers pizza makers to serve delicious pies that meet consumer expectations — without the time and guesswork required for proofing. Just thaw overnight and top any way you like! It’s a smarter solution that saves time, reduces labor, and creates consistency on the menu.

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Features & Benefits
1.
NO SPRAY, ALL PLAY. Non-stick parchment between each sheet of dough eliminates the need to oil or spray pans, keeping things clean so you can focus on creating irresistible pies.
2.
JUST CHILL. Designed for refrigerator-to-oven use. No proofing or other special dough handling skills required.
3.
OPERATIONAL FLEXIBILITY. Dough can be used right out of the refrigerator for a thinner pizza or sit at room temperature up to 2 hours for a thicker slice.
4.
EXTENDED EXCELLENCE. Dough thrives in the cooler for up to five days, reducing waste, improving inventory management and saving labor.
5.
DOUGH IT YOUR WAY. Fully sheeted pizza dough arrives pre-portioned and ready to thaw, top and bake into classic pizzeria-style pies and other signature creations like calzones, stromboli, breadsticks, sandwich carriers and more.
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, CONTAINS LESS THAN 2% OF THE FOLLOWING: PALM OIL, SOYBEAN OIL, SALT, SUGAR, SKIM MILK, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), DISTILLED MONOGLYCERIDES, ASCORBIC ACID, ENZYMES.
More Specifications
GTIN:
00049800265783
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Kosher Certificate:
View Certificate
Case Count:
20
Master Pack:
CASE
Net Case Weight:
34.375 LB
Gross Case Weight:
36.719 LB
Case Cube:
1.298
Serving Size:
1/12 pizza crust (60g)
Case Dimensions:
17.12 IN L x 16.38 IN W x 8.0 IN H
Pallet Pattern:
6 Ti x 7 Hi (42 Cases/Pallet)
Master Unit Size:
27.5 OZ
Nutrition Facts
26578 standard nutritional panel
100G Nutrition Facts
26578 hundred gram nutritional panel
Tips & Handling
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. Place 1 dough sheet on a sheet pan. Include the non-stick parchment provided in the case under that sheet of dough (no need to oil or spray the parchment). 3a. Repeat this process for the required number of pizzas, stacking up to 5 high on a single sheet pan. 4. Cover sheet pans with plastic. Dough must be completely covered to prevent drying. Store in the refrigerator for at least 18 - 24 hours, or up to 120 hours (5 days). 5. After dough has thawed, dock the dough if desired prior to baking. Carefully docking dough helps to minimize bubbling. 6. Transfer dough to oiled pizza screens or pans. 7. Top pizza as desired. 8. Bake as follows: IMPINGER/CONVEYOR OVEN: 500° - 525°F (260 -274°C) for 4.5 - 6.5 min CONVECTION OVEN: 375° - 400°F (191- 204°C) for 9 - 11 min DECK OVEN: 375° - 400°F (204°C) for 8 - 11 min. WOOD BURNING OVEN: 700° - 900°F (371- 482°C) for 1 - 3 min., rotating regularly *Ovens vary, so use our suggested guidelines and then optimize time and temperature for your operation. 9. Allow pizza to cool for 3 - 4 minutes before cutting and serving.
Storage
  • Shelf Life From Manufacture: 135 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: 5 DAYS
  • Shelf Life Ambient, Thawed: 0 DAYS
Allergens
CONTAINS: MILK, WHEAT
MAY CONTAIN EGGS AND SOY

DERIVED FROM BIOENGINEERING

Key Specifications

00049800265783
1/12 pizza crust (60g)
135 DAYS
27.5 OZ
Keep Frozen
20