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TURNOVER DGH (SGRD)-ART FL CHRY IN TRAYS

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Pizza Dough Balls

7 oz Artisan-Style Pizza Dough Ball

A 7 oz frozen pizza dough ball that is individually wrapped in an EZ Peel plastic pouch, which seals in the natural fermentation that occurs during the proofing process, thus producing an authentic, high quality, Italian-inspired pizza crust.

Specifications

Product Code 11267
Units Per Case 50
Unit Weight 21.875
GTIN Case 00049800112674
GTIN Item
Gross Case Weight 23.394 LB
Net Case Weight 21.875 LB
Case Dimensions 15.812 IN (L) x 11.562 IN (W) x 10.187 IN (H)
Pallet Tiers: 10 High: 7
Kosher PARVE

Ingredients

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

Allergens

Wheat

Storage

  • Frozen: 120 days
  • Refrigerated: 0 days
  • Ambient: 0 days

Tips & Handling

  1. Keep Product Frozen At 0 F (-18 C) Or Below Until Ready To Use.
  2. Remove Desired Number Of Wrapped Dough Balls From Freezer. Do Not Remove Dough Balls From Individual Plastic Pouches.
  3. Place Wrapped Dough Balls, Flat Side Up, In Cooler To Thaw/Proof Overnight (18 - 24 Hours).
  4. When Ready To Use, Remove Dough Balls From Cooler And Let Sit At Room Temperature For 1 - 3 Hours To Finish Proofing. A. Dough Balls Are Completely Proofed When Package Is Fully Expanded.
  5. Remove Dough Balls From Plastic Pouches Using The Ez Peel Flap, Flat Side Up.
  6. Place Dough Ball On Flour-Dusted Work Surface And Dust Top With Additional Flour.
  7. Stretch The Dough Ball To Fit Desired Pan Using A Flour-Dusted Mechanical Sheeter, Oiled Pizza Press, Rolling Pin, Or By Hand.
  8. Place Pizza Dough On An Oiled Pizza Pan Or Screen.
  9. Add Sauce, Cheese, And Additional Toppings.
  10. Bake As Per Recommendations Below, Or Until Desired Crust Color Is Achieved And Cheese Is Melted.
    • Forced Air Conveyor Oven: 450 F (230 C) For 5 Minutes
    • Deck Oven: 500 F (260 C) For 8 - 11 Minutes
    • Convection Oven: 500 F (260 C) For 7 - 10 Minutes
    • Conventional Oven: 475 F (250 C) For 12 - 14 Minutes
Remove Pizza From Oven, And Let Sit At Room Temperature For 3 - 5 Minutes Before Slicing And Serving

nutrition

Nutrition Facts

serving size: 1/3 Pizza Crust (57 G)

Amount Per Serving
Calories: 150.000
Calories from Fat: 15.000
Per Serving % Daily Value *
total fat 2.000g 3.00%
saturated fat 0.000g 0.00%
trans fat 0.000g
cholesterol 0.000mg 0.00%
sodium 280mg 12.00%
carbohydrates 28.000g 9.00%
dietary fiber 1g 4.00%
sugars 1g
protein 6.000g

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