19 OZ PIZZA DOUGH BALL

Item Description

19 OZ PIZZA DOUGH BALL
19-oz pre-portioned dough balls. Ready to thaw proof stretch top and bake.

Where to Buy

• Feeser’s wholesale customers can order this item here or contact your sales representative.

Item Information

• Feeser’s Number: 580478
• Brand: RICH'S
• Manufacturer: Rich Products Corporation
• Pack: 24
• Size: 19 OZ
• Storage Type: Frozen
• Sell Sheet

Serving Suggestion

VERSATILE -CUSTOMIZE CRUSTS WITH THICK, THIN, RAISED EDGE. PERFECT FOR USE WITH A VARIETY OF MENU OPTIONS – CALZONES, STROMBOLI, ETC.

Preparation

1. KEEP PRODUCT FROZEN AT 0F (-18C) 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, 75F (24C). 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 OR SCREEN 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 (MINIMUM DOUGH TEMP. 65F (18C)) UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS. 9. BAKING: DECK OVEN: 500F (260C) 8 – 11 MINUTES CONVECTION OVEN: 375F (190C) 7 – 10 MINUTES CONVENTIONAL OVEN: 450F (230C) 12 – 15 MINUTES FORCED AIR CONVEYOR OVEN: 500F (260C) 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.

Ingredients

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

Country of Origin

• US