Storing

• Keep dough frozen at 0°F to -10°F.
• Rich’s Fresh n' Ready® pizza dough is designed to be used directly from the freezer.
• You may also "stage" the dough for up to several hours at room temperature before topping and baking.

Note: If the dough remains at room temperature for more than 2 hours, it will begin to proof.

Panning

Remove frozen dough from case and place crumb side down on sprayed screen or pan – “Staged” dough should also be placed crumb side down.

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.

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.