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12” x 16” 51% Whole Grain Proof and Bake Sheeted Pizza Dough | Rich's Foodservice

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Proof And Bake Sheeted Dough

12" X 16" 51% WHOLE GRAIN PIZZA DOUGH

12" X 16" WHOLE GRAIN SHEETED PIZZA DOUGH

Specifications

Product Code 11108
Units Per Case 20
Unit Weight 30.625
GTIN Case 00049800111080
GTIN Item
Gross Case Weight 32.031 LB
Net Case Weight 30.625 LB
Case Dimensions 17.25 IN (L) x 12.25 IN (W) x 6.75 IN (H)
Pallet Tiers: 8 High: 9
Kosher DAIRY

Ingredients

WATER, WHOLE WHEAT FLOUR, ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), YEAST, SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, WHEAT GLUTEN, SALT, POTASSIUM CHLORIDE, ASCORBIC ACID, ENZYME.

Allergens

 Wheat

Storage

  • Frozen: 120 days
  • Refrigerated: 2 days tightly covered
  • Ambient: 0 days tightly covered

Tips & Handling

  1. Keep Product Frozen At 0 F Or Below Until Ready To Use Note: To Prevent Drying, Pizza Dough Must Be Completely Covered With Plastic When Thawing, Proofing/Tempering
  2. Line Sheet Pan With Parchment And Spray With Pan Release Or Lightly Brush With Oil. Place Frozen Dough Piece(S) On Parchment
  3. Using Papers That Separate The Dough Pieces (Provided In The Case), Spray Both Sides Of Paper And Place Over Dough Pieces
  4. Stack A Second Layer Of Dough. Repeat The Process Stacking No More Than 5 Layers High. If More Dough Is Needed, Use Additional Pans
  5. Tightly Cover Pan With Plastic And Refrigerate Overnight (Or Up To 72 Hours)
  6. Remove Thawed Sheeted Dough From Cooler And Temper/Proof At Room Temperature Until Double In Size (Minimum Of 60 Minutes)
  7. Optional: Using Gloved Finger Tips Or A Docker, Gently Dimple Or Dock The Dough For A Thinner Crust And To Eliminate Undesirable Bubbles On The Baked Pizza
  8. Transfer Dough To Oiled Pizza Pans Note: Oiled Pizza Screens Or Perforated Pans Will Allow For A Crispier Baked Crust
  9. Top And Bake As Follows.
Ovens Vary So Use The Suggested Guidelines And Optimize Time And Temperature for Your Operation:
  • Impinger/Conveyor Oven: 500 - 525 F For 4.5 - 6.5 Minutes
  • Convection Oven: 375 - 400 F For 8 - 11 Minutes
  • Deck Oven: 375 - 400 F For 8 - 11 Minutes
  • Conventional Oven: 450 F For 10 - 12 Minutes
After Baking, Allow Pizza To Set For 3 - 4 Minutes Before Cutting

nutrition

Nutrition Facts

serving size: 1/12 Pizza Crust (50 G)

Amount Per Serving
Calories: 130.00
Calories from Fat: 15.00
Per Serving % Daily Value *
total fat 1.50g 2.00%
saturated fat 0.00g 0.00%
trans fat 0.00g
cholesterol 0.00mg 0.00%
sodium 190mg 8.00%
carbohydrates 25.00g 8.00%
dietary fiber 2g 9.00%
sugars 1g
protein 5.00g

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