Item Description
16" PRESHEETED PIZZA DOUGH
16in proof and bake sheeted pizza dough is an edge-to-edge dough thats pre-cut consistent in size scratch-quality and easy to handle. Simply thaw overnight covered and under refrigeration proof covered at room temperatureuntil doubled in size.
Where to Buy
- Feeser’s wholesale customers can order this item here or contact your sales representative.
Item Information
- Feeser’s Number: 580512
- Brand: RICH'S
- Manufacturer: Rich Products Corporation
- Pack: 20
- Size: 26 OZ
- Storage Type: Frozen
- Sell Sheet
Serving Suggestion
GREAT VERSATILITY! USE TO MAKE SIGNATURE CRUSTS; CALZONES; BREAD BOWLS; FLAVORED OR MARINATED CRUSTS
Preparation
1. KEEP PRODUCT FROZEN AT 0F (-18C) 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 ANALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2 – 3 HOURS THAW TIME AT ROOM TEMPERATURE, 75F (23C)). 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: 500F (260C) 8 – 11 MINUTES CONVECTION OVEN: 375F (190C) 7 – 10 MINUTES FORCED AIR CONVEYOR: 500F (260C) 4.5 – 5.5 MINUTES CONVENTIONAL OVEN: 450F (230C) 10 – 12 MINUTES
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, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, SOYBEAN OIL, WHEAT GLUTEN, ASCORBIC ACID, ENZYMES.
Country of Origin
- US
