RICH’s 16” Proof & Bake Sheeted Pizza Dough – 26 Oz

• Training & Education Content

  • CourseStyles of Pizza 101Go to course
  • LIVE EVENTCULINARY LIVE: Pizza InnovationGo to course
  • CourseFrom Flour to PizzaGo to course

• Features & Benefits

  1. OUR CRUST YOUR CANVAS. The ultimate in consistency and easy proof and bake handling — simply thaw overnight then proof at room temperature until doubled in size. Top and Bake
  2. VERY VERSATILE. – Pair with unique, on-trend ingredients and flavors and go beyond the traditional round to create pizza braids, stromboli, calzones — even deep dish pizzas!
  3. OPTIONS FOR EVERY OPERATION. – Our Proof and Bake Doughs are available in consistent sizes, from individual pizzas up to 16″ family size — plus a 12″ x 16″ rectangular dough for Sicilian-inspired pies.

• 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.

• More Specifications

  GTIN:

  00049800350861

  Kosher Certification:

  KOF-K

  Kosher Status:

  DAIRY

  Kosher Certificate:

  View Certificate

  Case Count:

  20

  Master Pack:

  CASE

  Net Case Weight:

  32.5 LB

  Gross Case Weight:

  34.425 LB

  Case Cube:

  0.955

  Serving Size:

  1/12 PIZZA CRUST (53 G)

  Case Dimensions:

  16.25 IN L x 16.25 IN W x 6.25 IN H

  Pallet Pattern:

  6 Ti x 9 Hi (54 Cases/Pallet)

  Master Unit Size:

  26 OZ

• Nutrition Facts

  

• 100G Nutrition Facts

  

• Tips & Handling

  1. KEEP PRODUCT FROZEN AT 0ºF (-18ºC) 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, 75ºF (23ºC)). 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: 500ºF (260ºC) 8 – 11 MINUTES CONVECTION OVEN: 375ºF (190ºC) 7 – 10 MINUTES FORCED AIR CONVEYOR: 500ºF (260ºC) 4.5 – 5.5 MINUTES CONVENTIONAL OVEN: 450ºF (230ºC) 10 – 12 MINUTES

• Storage

  • Shelf Life From Manufacture: 180 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 2 DAYS
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A

• Allergens

  CONTAINS: WHEAT
  MAY CONTAIN MILK, SOY AND EGGS

  DERIVED FROM BIOENGINEERING