26 OZ PIZZA DOUGH BALL

Product Code: 06760

26-oz pre-portioned dough balls. Ready to thaw proof stretch top and bake.

Ingredients

INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLICACID), WATER, YEAST, SOYBEAN OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING:HIGH FRUCTOSE CORN SYRUP, SALT, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID,ENZYME. MAY CONTAIN MILK, SOY, EGG AND SESAME

Specifications

GTIN: 00049800067608
Kosher Certification: KOF-K
Kosher Status: PARVE
Case Count: 20
Master Pack: CASE
Net Case Weight: 32.5 Lb.
Gross Case Weight: 34.288 Lb.
Case Cube: 1.078
Pallet Pattern: 10 Ti x 6 Hi (60 Cases/Pallet)
Serving Size: 1/12 PIZZA CRUST (53 G)
Shelf Life(Frozen): 180 DAY
Shelf Life(Refrigerated): 0 DAY
Shelf Life(Ambient): 0 DAY
Case Dimensions: 15.813 IN L x 10.188 IN H x 11.563 IN W
Master Unit Size: 26

Tips & handling

1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF DOUGH BALLS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT IN RETARDER (COOLER) ON OILED PANS COVERED WITH PLASTIC TO PREVENT DRYING. (AS AN ALTERNATIVE, USE THE SAME DAY AFTER 1-4 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (24 C). SMALL DOUGH BALLS THAW FASTER THAN LARGE ONES.) 3. REMOVE DOUGH BALLS FROM THE RETARDER (COOLER) AND DUST EACH WITH FLOUR. 4. TO EASE STRETCHING, ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 5. SHAPE THE DOUGH BALL TO FIT THE DESIRED PAN USING A MECHANICAL SHEETER, ROLLING PIN, OR BY HAND. 6. PLACE PIZZA DOUGH ON AN OILED PIZZA PAN OR SCREEN AND CAREFULLY DOCK TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. 7. BRUSH CRUST WITH OIL OR COVER WITH PLASTIC AND LET STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 1 - 2 HOURS (MINIMUM DOUGH TEMP. 65 F (18 C)) UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS. 9. BAKING: DECK OVEN 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN 375 F (190 C) 7 - 10 MINUTES CONVENTIONAL OVEN 450 F (230 C) 12 - 15 MINUTES FORCED AIR CONVEYOR OVEN 500 F (260 C) 4.5 - 5.5 MINUTES OR UNTIL DESIRED CRUST COLOR IS ACHIEVED AND CHEESE IS MELTED. 10. REMOVE PIZZA FROM THE OVEN AND SERVE IMMEDIATELY.

Storage

  • Frozen: 180 DAY
  • Refrigerated: 0 DAY
  • Ambient: 0 DAY

Allergens

wheat

Nutrition facts

  • Nutrition Facts
  • 100G Nutrition Facts

Serving Size 1/12 PIZZA CRUST (53 G)

Servings Per Container 12

Amount Per Serving
Calories 120 Calories from Fat 15
Nutrient % Daily Value*
Total Fat 1.5g 3%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 220mg 9%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Sugar 1g
Protein 4g %
Vitamin A % Vitamin C 0%
Calcium 0% Iron 8%
Folate 15% Niacin 8%
Riboflavin 8% Thiamin 10%
Energy
Calories 232.6690
Kilojoules 973.4871
Calories from Fat 29.0499
Calories from Fat % 12.4855%
Calories from Saturated Fat 5.4369
Protein 7.6041 g
Carbohydrates 43.3007 g
Sugars 1.2060 g
Sugar Alcohol 0.0000 g
Water 44.4822 g
Fat 3.2278 g
Saturates 0.6041 g
Trans Fat 0.0307 g
Polyunsaturates 1.2030 g
Monounsaturates 0.5121 g
Cholesterol 0.0013 mg
Fiber 1.5568 mg
Minerals
Ash 1.3853 g
Calcium 10.5241 g
Iron 2.6286 g
Sodium 413.6980 g
Thiamin 0.3512 mg Riboflavin 0.2339 mg
Niacin 3.0975 mg Vitamin A 1.3720 iu
Vitamin C 0.0006 mg Folic Acid 126.3359 ug

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