ARTISAN PIZZA DOUGH BALL

Product Code: 11268

A frozen pizza dough ball that is individually wrapped in an EZ Peel plastic pouch, which seals in the natural fermentation that occurs during theproofing process, thus producing an authentic, high quality, Italian-inspired pizza crust

Ingredients

INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER), WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, WHEAT GLUTEN, SALT, SUGAR, DEXTROSE, ASCORBIC ACID, ENZYME.

Specifications

GTIN: 00049800112681
Kosher Certification: KOF-K
Kosher Status: PARVE
Case Count: 36
Master Pack: CASE
Net Case Weight: 27 Lb.
Gross Case Weight: 28.71 Lb.
Case Cube: 1.08
Pallet Pattern: 10 Ti x 7 Hi
(70 Cases/Pallet)
Serving Size: 1/5 PIZZA CRUST (59 G)
Shelf Life(Frozen): 120 DAYS
Shelf Life(Refrigerated): 0 DAYS
Shelf Life(Ambient): 0 DAYS
Case Dimensions: 15.81 IN L x 11.56 IN W x 10.19 IN H
Master Unit Size: 12 OZ

Tips & handling

1. Keep product frozen at 0ºF (-18ºC) or below until ready to use. 2. Remove desired number of wrapped dough balls from freezer. · Do not remove dough balls from individual plastic pouches. 3. Place dough balls , flat side up, on a sheet pan and put on a rack in the cooler to thaw/proof overnight (at least 24 hours). · Dough balls good for up to 3 days in cooler, if remain sealed in original packaging. 4. When ready to use, remove dough balls from cooler. If less than 24 hours in cooler, let sit at room temperature for 1 - 2 hours to finish proofing. If greater than 24 hours, dough balls can be stretched cold. · Dough balls are completely proofed when package is fully expanded. 5. Remove dough balls from plastic pouches using the EZ Peel flap, flat side up. 6. Place dough ball on flour-dusted work surface and dust top with additional flour. 7. Dust hands with flour and stretch the dough ball by pulling from the middle out to the edge. 8. Place pizza dough on a pizza pan or screen (sprayed with pan spray), and finish stretching to fit pan/screen. 9. Add sauce, cheese, and additional toppings. 10. BAKE AS MENTIONED BELOW, OR UNTIL DESIRED CRUST COLOR IS ACHIEVED ANDCHEESE IS MELTED. · FORCED AIR CONVEYOR OVEN: 450°F (230°C) FOR 5 MINUTES · DECK OVEN: 500°F (260°C) FOR 8 - 11 MINUTES · CONVECTION OVEN: 425°F (220°C) FOR 11 - 14 MINUTES · CONVENTIONAL OVEN: 425°F (220°C) OR 20 - 25 MINUTES (MIDDLE RACK) 11. Remove pizza from oven, and let sit at room temperature for 3 - 5 minutes before slicing and serving.

Storage

  • Frozen: 120 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 0 DAYS

Allergens

wheat

Nutrition facts

  • Nutrition Facts
  • 100G Nutrition Facts

Serving Size 1/5 PIZZA CRUST (59 G)

Servings Per Container 5

Amount Per Serving
Calories 150 Calories from Fat 15
Nutrient % Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g %
Cholesterol 0mg 0%
Sodium 290mg 12%
Total Carbohydrate 28g 9%
Dietary Fiber 1g 4%
Sugar 2g
Protein 6g 11%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 10%
Folate 25% Niacin 10%
Riboflavin 10% Thiamin 15%
Energy
Calories 221.2176
Kilojoules 925.5744
Calories from Fat 24.4931
Calories from Fat % 11.0719%
Calories from Saturated Fat 3.9726
Protein 8.1849 G
Carbohydrates 40.9963 G
Sugars 2.4132 G
Sugar Alcohol 0.0000 G
Water 46.6622 G
Fat 2.7215 G
Saturates 0.4414 G
Trans Fat 0.0184 G
Polyunsaturates 1.0968 G
Monounsaturates 0.4457 G
Cholesterol 0.0122 MG
Fiber 1.5351 G
Minerals
Ash 1.4352 G
Calcium 12.9094 MG
Iron 2.5698 MG
Sodium 429.0084 MG
Thiamin 0.3449 MG Riboflavin 0.2259 MG
Niacin 3.1380 MG Vitamin A IU / 0.0000 RE
Vitamin C 0.4595 MG Folic Acid 139.6549 UG

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