Storing

• Keep dough frozen at 0°F to -10°F.

Thawing

Panning

Perfect Pizza Tips:

• If dough is too cold when stretched, it springs back to its original shape— allow the dough ball to warm a little longer before stretching. Warmer kitchens may take less time; cooler kitchens may need more.
• Always dock the dough before topping—pizza that’s not thoroughly docked will blister when baked. If using screens, dock dough prior to inverting onto screen to avoid pushing the dough through the screen.

Topping

• Consult topping chart to determine amount of toppings needed.
• Use a spoodle to ladle sauce on the center of the dough.
• In a circular motion, use the bottom of the spoodle to spread sauce from the center outward. Don’t sauce all the way to the edge—leave 1/2 to 1 inch unsauced at the outer edge.
• Sprinkle with cheese starting at the outer edge and working toward the center. Be sure the cheese touches the unsauced outer edge of the crust.
• Apply additional toppings, working from the outside to the center. Any protein must be cooked before adding. Canned items should be thoroughly drained to prevent too much moisture.

Perfect Pizza Tips:

• Too many toppings can result in soggy, undercooked pizza.
• When cheese bakes onto the edge of the crust, it will hold the pizza together after cutting.
• Avoid placing too much cheese or toppings in the center of the dough—it will bake unevenly and be doughy in the center.

Baking

Bake until cheese melts and crust is golden brown. Oven temperatures vary and times and temperatures listed are approximate. Adjust according to your oven:

• Conveyor / impinger oven: 500-525°F for 4.5-6.5 minutes
• Convection oven: 375-400°F for 9-11 minutes
• Deck oven: 375-400° for 8-11 minutes

• Remove pizza from oven and allow it to set for 3-4 minutes.
• Using a sharp pizza cutter or rocker knife, cut your pizza into the desired number of slices.

Perfect Pizza Tip:

• Letting the pizza set for several minutes before cutting gives the cheese time to firm up, making it easier to cut without everything sliding off.