5 OZ PIZZA DOUGH BALL

Product Code: 34606

5-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: 00049800346062
Kosher Certification: KOF-K
Kosher Status: PARVE
Case Count: 96
Master Pack: CASE
Net Case Weight: 30 Lb.
Gross Case Weight: 31.6 Lb.
Case Cube: 0.965
Pallet Pattern: 10 Ti x 7 Hi (70 Cases/Pallet)
Serving Size: 1/2 PIZZA CRUST (61 G)
Shelf Life(Frozen): 180 DAY
Shelf Life(Refrigerated): 0 DAY
Shelf Life(Ambient): 0 DAY
Case Dimensions: 15.813 IN L x 9.125 IN H x 11.563 IN W
Master Unit Size: 5

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 AND CAREFULLY DOCK TO MINIMIZEBLISTERING 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 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 1/2 PIZZA CRUST (61 G)

Servings Per Container 2

Amount Per Serving
Calories 170 Calories from Fat 20
Nutrient % Daily Value*
Total Fat 2.5g 3%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 290mg 12%
Total Carbohydrate 31g 10%
Dietary Fiber 1g 4%
Sugar 1g
Protein 5g %
Vitamin A % Vitamin C 0%
Calcium 0% Iron 10%
Folate 20% Niacin 10%
Riboflavin 10% Thiamin 20%
Energy
Calories 233.8375
Kilojoules 978.3761
Calories from Fat 28.9976
Calories from Fat % 12.4007%
Calories from Saturated Fat 5.4225
Protein 7.6504 g
Carbohydrates 43.5595 g
Sugars 1.2037 g
Sugar Alcohol 0.0000 g
Water 44.1820 g
Fat 3.2220 g
Saturates 0.6025 g
Trans Fat 0.0305 g
Polyunsaturates 1.1963 g
Monounsaturates 0.5094 g
Cholesterol 0.0013 mg
Fiber 1.5661 mg
Minerals
Ash 1.3861 g
Calcium 10.5847 g
Iron 2.6449 g
Sodium 413.1841 g
Thiamin 0.3534 mg Riboflavin 0.2353 mg
Niacin 3.1168 mg Vitamin A 1.3786 iu
Vitamin C 0.0006 mg Folic Acid 127.0954 ug

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