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16" Whole Grain Sheeted Pizza Dough | Rich's Foodservice

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Proof And Bake Sheeted Dough

16" Whole Grain Rich Proof & Bake Sheeted Pizza Dough

16" whole grain proof and bake sheeted pizza dough is an edge-to-edge dough that’s pre-cut, consistent in size, scratch-quality, easy to handle and made with 51% whole grains. Simply thaw overnight covered and under refrigeration, proof covered at room temperature until doubled in size, top and bake. For a child nutrition bid specification, please contact our Helpline at 1-800-356-7094 or email helpline@rich.com.

Specifications

Product Code 09718
Units Per Case 24
Unit Weight 33
GTIN Case 00049800097186
GTIN Item
Gross Case Weight 34.93 LB
Net Case Weight 33 LB
Case Dimensions 16.25 IN (L) x 16.25 IN (W) x 6.25 IN (H)
Pallet Tiers: 6 High: 9
Kosher DAIRY

Ingredients

INGREDIENTS FOR U.S. MARKET: WATER, WHOLE WHEAT FLOUR, ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), YEAST, SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, SALT, WHEAT GLUTEN, POTASSIUM CHLORIDE, ASCORBIC ACID, ENZYME. MAY CONTAIN MILK, SOY, EGG AND SESAME.

Allergens

wheat

Storage

  • Frozen: 150 days
  • Refrigerated: 2 days (tightly covered)
  • Ambient: 2 hours (tightly covered)

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) 3.5 - 5.5 MINUTES
    CONVENTIONAL OVEN: 450 F (230 C) 10 - 12 MINUTES

nutrition

Nutrition Facts

serving size: 1/10 PIZZA CRUST (54 G)

Amount Per Serving
Calories: 140
Calories from Fat: 10
Per Serving % Daily Value *
total fat 1.5g 2%
saturated fat 0g 0%
trans fat 0g
cholesterol 0mg 0%
sodium 200mg 0%
carbohydrates 27g 9%
dietary fiber 3g 10%
sugars 2g
protein 5g

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