Training & Troubleshooting

Pizza and Flat Breads

What if I have extra pizza dough thawed?
Don’t worry, dough can be held refrigerated for up to 72 hours. Do not refreeze thawed dough—place it in the refrigerator and use it first tomorrow.

What if my dough dried out during thawing?
Be certain that dough is completely covered and airtight while thawing. Dried out dough will usually recover when sprayed with water and allowed to rehydrate.

What if my pizza isn't getting brown or crispy?
Be certain that dough is completely covered and airtight while thawing. Dried out dough will usually recover when sprayed with water and allowed to rehydrate.

What if my pizza is soggy?
The pizza has too much moisture—there may be too much sauce or the vegetables weren’t drained well.

What if my pizza isn't getting the rise and color I'm expecting?
To maximize crust color and oven rise, test pizzas using a higher temperature (the dough responds well to high temperatures) and adjust up or down 25 degree increments. Or, adjust bake time (adjust up or down in 30 second increments). As temperatures increase, baking time should decrease or vice versa.

Toppings & Icings

Can On Top® be held at room temperature?
No, On Top® should always be put back in the refrigerator or on ice after use.

What if my On Top® is watery?
The product may be too warm. After thawing, topping should be stored refrigerated at 38ºF – 42º F.

What if my whipped topping does not whip to full volume?
The whipping bowl maybe overfilled with liquid. Be sure to only fill the bowl to 25% (3) bowl capacity.

What if my whipped topping separates instead of forming soft peaks?
The product is being whipped at too high a speed. Be sure to always whip at medium speed.

What if there are holes or bubbles in my topping after it is whipped?
The product thawed and/or sat at too warm a temperature for too long. Topping should be stored frozen at 0ºF or below, and should be thawed refrigerated at 38ºF – 40ºF.