Dough Based Products / Meals - Not Ready to Eat - Savoury (Frozen)(10000301)

5.88 x 14.5 x 21.38 Inch

34.93 Pound / 33 Pound

(US) UNITED STATES

-10.0° to 0.0°

Ti:5 Hi:10

288.0

7 in Proof and Bake Sheeted Pizza Dough is an edge-to-edge dough that’s pre-cut, consistent in size scratch-quality and easy to handle. Simply thaw overnight covered and under refrigeration, proof covered at room temperature until doubled in size, top and bake.

Bake - 1. KEEP PRODUCT FROZEN AT 0° F (-18° C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75° F (23° C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500° F (260° C) 8 - 11 MINUTES CONVECTION OVEN: 375° F (190° C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500° F (260° C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450° F (230° C) 10 - 12 MINUTES

GREAT VERSATILITY! USE TO MAKE SIGNATURE CRUSTS, CALZONES, BREAD BOWLS, FLAVORED OR MARINATED CRUSTS.

Keep Frozen