7 OZ ARTISAN-STYLE PIZZA DOUGH BALLS

Product Code: 11267

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

Ingredients

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

Specifications

GTIN: 00049800112674
Kosher Certification: KOF-K
Kosher Status: PARVE
Case Count: 50
Master Pack: CASE
Net Case Weight: 21.875 Lb.
Gross Case Weight: 23.394 Lb.
Case Cube: 1.078
Pallet Pattern: 10 Ti x 7 Hi (70 Cases/Pallet)
Serving Size: 1/3 PIZZA CRUST (57 G)
Shelf Life(Frozen): 120 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: 7

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 NOTREMOVE DOUGH BALLS FROM INDIVIDUAL PLASTIC POUCHES.3. PLACE WRAPPED DOUGH BALLS, FLAT SIDE UP, IN COOLER TO THAW/PROOFOVERNIGHT (18 - 24 HOURS).4. WHEN READY TO USE, REMOVE DOUGH BALLS FROM COOLER AND LET SIT AT ROOMTEMPERATURE 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, FLATSIDE UP.6. PLACE DOUGH BALL ON FLOUR-DUSTED WORK SURFACE AND DUST TOP WITHADDITIONAL FLOUR.7. STRETCH THE DOUGH BALL TO FIT DESIRED PAN USING A FLOUR-DUSTEDMECHANICAL 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 ISACHIEVED AND CHEESE IS MELTED. A. FORCED AIR CONVEYOR OVEN: 450°F (230°C) FOR 5 MINUTES B. DECK OVEN: 500°F (260°C) FOR 8 - 11 MINUTES C. CONVECTION OVEN: 500°F (260° C) FOR 7 - 10 MINUTES D. CONVENTIONAL OVEN: 475°F (250°C) FOR 12 - 14 MINUTES11. REMOVE PIZZA FROM OVEN, AND LET SIT AT ROOM TEMPERATURE FOR 3 - 5MINUTES BEFORE SLICING AND SERVING.

Storage

  • Frozen: 120 DAY
  • Refrigerated: 0 DAY
  • Ambient: 0 DAY

Allergens

wheat

Nutrition facts

  • Nutrition Facts
  • 100G Nutrition Facts

Serving Size 1/3 PIZZA CRUST (57 G)

Servings Per Container 3

Amount Per Serving
Calories 150 Calories from Fat 15
Nutrient % Daily Value*
Total Fat 2g 3%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 300mg 12%
Total Carbohydrate 28g 9%
Dietary Fiber 1g 4%
Sugar 2g
Protein 6g 11%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 10%
Folate 25% Niacin 10%
Riboflavin 10% Thiamin 15%
Energy
Calories 229.0441
Kilojoules 958.3205
Calories from Fat 25.6301
Calories from Fat % 11.1900%
Calories from Saturated Fat 4.203
Protein 8.3675 g
Carbohydrates 42.4860 g
Sugars 2.4997 g
Sugar Alcohol 0.0000 g
Water 44.8334 g
Fat 2.8478 g
Saturates 0.4670 g
Trans Fat 0.0192 g
Polyunsaturates 1.1578 g
Monounsaturates 0.4554 g
Cholesterol 0.0127 mg
Fiber 1.5742 mg
Minerals
Ash 1.4653 g
Calcium 12.6029 g
Iron 2.6490 g
Sodium 446.3498 g
Thiamin 0.3590 mg Riboflavin 0.2351 mg
Niacin 3.2657 mg Vitamin A 0.0000 iu
Vitamin C 0.4782 mg Folic Acid 140.4130 ug

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