TRADITIONAL PIZZA DOUGH BALL

Product Code: 16459

16-oz pre-portioned dough balls. Ready to thaw proof stretch top and bake.

Ingredients

INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RI BOFLAVIN, FOLICACID), WATER, YEAST, SOYBEAN OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING:HIGH FRUCTOSE CORN SYRUP, SALT, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID,ENZYME.

Specifications

GTIN: 00049800164598
Kosher Certification: KOF-K
Kosher Status: PARVE
Case Count: 30
Master Pack: CASE
Net Case Weight: 30 Lb.
Gross Case Weight: 31.6 Lb.
Case Cube: 1.08
Pallet Pattern: 10 Ti x 7 Hi
(70 Cases/Pallet)
Serving Size: 1/8 PIZZA CRUST (49 G)
Shelf Life(Frozen): 180 DAYS
Shelf Life(Refrigerated): 2 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: 16 OZ

Tips & handling

1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF DOUGH BALLS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT IN RETARDER (COOLER) ON OILED PANS COVERED WITH PLASTIC TO PREVENT DRYING. (AS AN ALTERNATIVE, USE THE SAME DAY AFTER 1-4 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (24 C)) SMALL DOUGH BALLS THAW FASTER THAN LARGE ONES. 3. REMOVE DOUGH BALLS FROM THE RETARDER (COOLER) AND DUST EACH WITH FLOUR. 4. TO EASE STRETCHING, ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 5. SHAPE THE DOUGH BALL TO FIT THE DESIRED PAN USING A MECHANICAL SHEETER, ROLLING PIN, OR BY HAND. 6. PLACE PIZZA DOUGH ON AN OILED PIZZA PAN AND CAREFULLY DOCK TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. 7. BRUSH CRUST WITH OIL OR COVER WITH PLASTIC AND LET STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 1 - 2 HOURS UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS. 9. BAKING: DECK OVEN 500 F (260 C): 8- 11 MINUTES CONVECTION OVEN 375 F (190 C): 7 - 10 MINUTES CONVENTIONAL OVEN 450 F (230 C): 12 - 15 MINUTES FORCED AIR CONVEYOR OVEN 500 F (260 C): 4.5 - 5.5 MINUTES OR UNTIL DESIRED CRUST COLOR IS ACHIEVED AND CHEESE IS MELTED. 10. REMOVE PIZZA FROM THE OVEN AND SERVE IMMEDIATELY.

Storage

  • Frozen: 180 DAYS
  • Refrigerated: 2 DAYS
  • Ambient: 0 DAYS

Allergens

wheat

Nutrition facts

  • Nutrition Facts
  • 100G Nutrition Facts

Serving Size 1/8 PIZZA CRUST (49 G)

Servings Per Container 8

Amount Per Serving
Calories 130 Calories from Fat 15
Nutrient % Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g %
Cholesterol 0mg 0%
Sodium 230mg 10%
Total Carbohydrate 25g 8%
Dietary Fiber 1g 4%
Sugar 1g
Protein 4g 8%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 8%
Folate 15% Niacin 8%
Riboflavin 8% Thiamin 15%
Energy
Calories 231.3785
Kilojoules 968.0876
Calories from Fat 28.7400
Calories from Fat % 12.4212%
Calories from Saturated Fat 5.6565
Protein 7.4183 G
Carbohydrates 43.2413 G
Sugars 1.2242 G
Sugar Alcohol 0.0000 G
Water 44.5573 G
Fat 3.1933 G
Saturates 0.6285 G
Trans Fat 0.0306 G
Polyunsaturates 1.1972 G
Monounsaturates 0.5099 G
Cholesterol 0.0013 MG
Fiber 1.5564 G
Minerals
Ash 1.5898 G
Calcium 10.5275 MG
Iron 2.6338 MG
Sodium 413.5676 MG
Thiamin 0.3739 MG Riboflavin 0.2337 MG
Niacin 3.0901 MG Vitamin A IU / 0.0000 RE
Vitamin C 0.0000 MG Folic Acid 97.1734 UG

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