Sheeted Dough
Storing
- Keep dough frozen at 0°F to -10°F.
Thawing
- Sheeted Dough - Panning 1Line sheet pan with parchment.
- Spray parchment with pan release or lightly brush with oil.
- Place frozen dough piece(s) on parchment.
- Using papers provided in case that separate dough pieces, spray both sides of paper and place over dough pieces.
- Stack a second layer of dough.
- Repeat the process for the required number of pizzas, stacking up to 5 high.
- If more dough is needed, use additional pans.
- Place on a covered rack and store in a cooler for 24–72 hours. Dough must be completely covered to prevent drying. This requires a full rack cover or covering each sheet pan.
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Perfect Pizza Tips:
- Thaw the dough at least 24 hours, up to 72 hours. Dough develops flavor, texture and crisping qualities in the aging process, and it proofs faster. Dough with less than 24 hours of aging will produce a less flavorful, heavy, pale pizza.
- If using a full rack cover, place an empty sheet pan upside down on the bottom of the rack to block any air circulation. Or use “bun pan bags” to cover each individual sheet pan.
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Panning
- Remove dough from cooler and allow to set covered at room temperature for 60–90 minutes, or until dough sheets are doubled in thickness.
- Dock the dough all over to prevent blistering.
- To transfer dough to sprayed pan or screen, slide hand under the first piece of parchment until reaching the center. Place pan or screen over dough and invert. Remove the parchment.
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Perfect Pizza Tips:
- The timing of letting dough rise can vary. Warmer kitchens may take less time; cooler kitchens may need more.
- Docking perforates the dough before baking to let steam escape. Always dock the dough before topping— pizza that’s not thoroughly docked will blister. If using screens, dock dough prior to inverting onto screen to avoid pushing the dough through the screen.
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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 ½–1 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.
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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
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Under-Baked
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Perfect
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Over-Baked
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- 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.
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