22 OZ ARTISAN-STYLE PIZZA DOUGH BALL

Product Code: 11270

A frozen pizza dough ball that is individually wrapped in an EZ Peelplastic 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.CONTAINS: WHEATMAY CONTAIN MILK, SOY, EGG AND SESAME

Specifications

GTIN: 00049800112704
Kosher Certification: KOF-K
Kosher Status: PARVE
Case Count: 21
Master Pack: CASE
Net Case Weight: 28.875 Lb.
Gross Case Weight: 30.463 Lb.
Case Cube: 1.078
Pallet Pattern: 10 Ti x 7 Hi (70 Cases/Pallet)
Serving Size: 1/10 PIZZA CRUST (54 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: 22

Tips & handling

1. Keep product frozen at 0ºF (-18ºC) 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 dough balls , flat side up, on a sheet pan and put on a rackin the cooler to thaw/proof overnight (at least 24 hours).· Dough balls good for up to 3 days in cooler, if remain sealed inoriginal packaging.4. When ready to use, remove dough balls from cooler. If less than 24hours in cooler, let sit at room temperature for 1 - 2 hours to finishproofing. If greater than 24 hours, dough balls can be stretchedcold.· 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. Dust hands with flour and stretch the dough ball by pulling from themiddle out to the edge.8. Place pizza dough on a pizza pan or screen (sprayed with pan spray),and finish stretching to fit pan/screen.9. Add sauce, cheese, and additional toppings.10. Bake as mentioned below, or until desired crust color is achievedandcheese is melted.· Forced Air Conveyor Oven: 450ºF (230ºC) for 5 minutes· Deck Oven: 500ºF (260ºC) for 8 - 11 minutes· Convection Oven: 425ºF (220ºC) for 11 - 14 minutes· Conventional Oven: 425ºF (220ºC) for 20 - 25 minutes (middle rack)11. Remove pizza from oven, and let sit at room temperature for 3 - 5minutes before slicing and serving.

Storage

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

Allergens

wheat

Nutrition facts

  • Nutrition Facts
  • 100G Nutrition Facts

Serving Size 1/10 PIZZA CRUST (54 G)

Servings Per Container 10

Amount Per Serving
Calories 140 Calories from Fat 15
Nutrient % Daily Value*
Total Fat 1.5g 3%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 270mg 11%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 4%
Sugar 1g
Protein 5g %
Vitamin A % Vitamin C 0%
Calcium 0% Iron 10%
Folate 20% Niacin 10%
Riboflavin 8% Thiamin 15%
Energy
Calories 221.2176
Kilojoules 925.5744
Calories from Fat 24.4931
Calories from Fat % 11.0719%
Calories from Saturated Fat 3.9726
Protein 8.1849 g
Carbohydrates 40.9963 g
Sugars 2.4132 g
Sugar Alcohol 0.0000 g
Water 46.6622 g
Fat 2.7215 g
Saturates 0.4414 g
Trans Fat 0.0184 g
Polyunsaturates 1.0968 g
Monounsaturates 0.4457 g
Cholesterol 0.0122 mg
Fiber 1.5351 mg
Minerals
Ash 1.4352 g
Calcium 13.0932 g
Iron 2.5698 g
Sodium 429.0084 g
Thiamin 0.3449 mg Riboflavin 0.2259 mg
Niacin 3.1380 mg Vitamin A 0.0000 iu
Vitamin C 0.4595 mg Folic Acid 139.6549 ug

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