READY-TO-STRETCH CAULIFLOWER LARGE PIZZA DOUGH (20/22.0 OZ)
Product Code: 17940
For those consumers who appreciate fresh baked, carefully crafted pizza, Cauliflower Ready to Stretch is a unique alternative. Operators can easily hand stretch right from the cooler so the ONLY sacrifice is the guess work.
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), CAULIFLOWER, WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: WHEAT GLUTEN, PALM OIL, SALT, BUTTERMILK, SUGAR, SOYBEAN OIL, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURE, SALT, ENZYME), WHEY POWDER (A MILK DERIVATIVE), GARLIC POWDER, GUAR GUM, MALTED BARLEY FLOUR, DEXTROSE, XANTHAN GUM, DATEM, SODIUM PHOSPHATE, LACTIC ACID, ENZYMES, ASCORBIC ACID.
Tips & handling
Delivery & Frozen Storage: • When product is delivered inspect case for visible damage and ensure product remains frozen at 0°F or below. Gently handle cases to ensure there is no breakage. Store cases upright, stacked no more than 2 high to ensure proper air-flow in the freezer. To prevent damage, do not store shipper on side or upside down. Thawing: • By the Case: An entire case of dough can be broken out and thawed in the cooler. Thaw time is 24-48 hours. Keep track of thawing time by marking each case with the date before placing in the cooler. Once thawed, the case of dough can remain in the cooler up to 24 hours. To prevent drying, inner bag should remain closed over dough. • Option 2: On Sheet Pans: (Up to 48 hours in the cooler): Line sheet pan with parchment. Place first layer of frozen dough piece(s) on parchment. Stack no more than 3 high (18 per full pan sheet). Use the non-stick paper provided in the case to separate the dough pieces. o As an option, 12 Inch dough sheets can be layered in a shingled fashion (3-5 per full sheet pan) o Tightly cover pan of frozen dough with plastic to prevent drying and refrigerate overnight (or up to 48 hours) • Option 3: For unanticipated demand: Dough can be easily thawed for 20 minutes and stretched. • Designed to be stretched right from the cooler. Stretch within 1 hour of removing from the cooler. • Hand stretch dough to desired diameter and place on oiled pizza screens or pans. Note: Oiled pizza screens will allow for a crispier baked crust. Stretched / Finished Diameter Thick Traditional Thin 8'' 10” 11” 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 9 – 11 minutes o Deck Oven: 375 – 400°F for 8 – 11 minutes o Wood Burning Oven: 700-900°F for 1-3 minutes, rotating regularly • After baking, allow pizza to set for 3-4 minutes before cutting.
- Frozen: 120 DAYS
- Refrigerated: 0 DAYS
- Ambient: 2 DAYS
CONTAINS: MILK, WHEAT MAY CONTAIN EGGS AND SOY DERIVED FROM BIOENGINEERING
- Nutrition Facts
- 100G Nutrition Facts