12 X 16 IN PROOF & BAKE SHEETED PIZZA DOUGH WHOLE GRAIN RICH

Product Code: 11108

12" x 16" whole grain proof and bake sheeted pizza dough is an edge-to-edge dough thats pre-cut consistent in size scratch-quality easy to handle and made with 51 whole grains. Simply thaw overnight covered and under refrigeration proof covered at room temperature.

Ingredients

INGREDIENTS FOR U.S. MARKET: WATER, WHOLE WHEAT FLOUR, ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), YEAST, WHEAT GLUTEN, DEXTROSE, CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, SOYBEAN OIL, OAT FIBER, SALT, POTASSIUM CHLORIDE, ENZYME, ASCORBIC ACID, WHEAT STARCH, DEXTRIN.;CONTAINS: WHEAT MAY CONTAIN MILK, SOY, EGG AND SESAME

Specifications

GTIN:
00049800111080
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Case Count:
20
Master Pack:
CASE
Net Case Weight:
33.75 Lb.
Gross Case Weight:
35.19 Lb.
Case Cube:
0.825
Serving Size:
1/12 pizza crust (55 g)
Case Dimensions:
17.25 IN L x 12.25 IN W x 6.75 IN H
Pallet Pattern:
8 Ti x 9 Hi
(72 Cases/Pallet)
Master Unit Size:
27 OZ

Tips & handling

1. Keep product frozen at 0°F (-18°C) or below until ready to use Note: To prevent drying, pizza dough must be completely covered with plastic when thawing, proofing/tempering 2. Line sheet pan with parchment and spray with pan release or lightly brush with oil. Place frozen dough piece(s) on parchment 3. Using papers that separate the dough pieces (provided in the case), spray both sides of paper and place over dough pieces 4. Stack a second layer of dough. Repeat the process stacking no more than 5 layers high. If more dough is needed, use additional pans 5. Tightly cover pan with plastic and refrigerate overnight (or up to 72 hours) 6. Remove thawed sheeted dough from cooler and temper/proof at room temperature until double in size (minimum of 60 minutes) 7. Optional: Using gloved finger tips or a docker, gently dimple or dock the dough for a thinner crust and to eliminate undesirable bubbles on the baked pizza 8. Transfer dough to oiled pizza pans Note: Oiled pizza screens or perforated pans will allow for a crispier baked crust 9. Top and bake as follows. Ovens vary so use the suggested guidelines and optimize time and temperature your operation: o Impinger/Conveyor Oven: 500 - 525°F for 4.5 - 6.5 minutes o Convection Oven: 375 - 400°F for 8 - 11 minutes o Deck Oven: 375 - 400°F for 8 - 11 minutes o Conventional Oven: 450°F for 10 - 12 minutes 10. After baking, allow pizza to set for 3-4 minutes before cutting

Storage

  • Frozen: 150 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 0 DAYS

Allergens

Nutrition facts

  • Nutrition Facts
  • 100G Nutrition Facts
Nutrition Facts
12 Servings Per Container
Serving Size 1/12 pizza crust (55 g)
Amount Per Serving
Calories 150
Calories from Fat 15
% Daily Value*
2%
Total Fat 1.5g
0%
Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
6%
Sodium 135mg
9%
Total Carbohydrate 27g
12%
Dietary Fiber 3g
Sugars 3g
12%
Protein 6g
0%
Vitamin A
0%
Vitamin C
8%
Iron
0%
Calcium
10%
Thiamin
6%
Riboflavin
8%
Niacin
8%
Folate
100g Nutrition Facts
147.686
Calories
18.314
Calories From Fat
3.251
Calories From Saturated Fat
6.876G
Protein
25.467G
Carbohydrates
5.124G
Sugars
0
Sugar Alcohol
39.897G
Water
2.035 G
Fat
0.361 G
Saturates
0.016 G
Trans Fat
0.046 MG
Cholesterol
4.007G
Fiber
Minerals
1.393 G
Ash
15.872 MG
Calcium
1.135 MG
Iron
208.302 MG
Sodium
0.137 MG
Thiamin
0.058 MG
Riboflavin
1.365 MG
Niacin
2.185 IU
Vitamin A
0 MG
Vitamin C
11.634 MCG
Folic Acid
182.661 MG
Potassium

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