Rich Pizza Dough

Pizza Dough

The Rich Traditional Pizza Dough Ball used to make delicious pizzas. This pizza dough is ready-to-thaw, proof stretch top, and bake. It is pre-portioned to reduce wastage and save prep time and effort. The Rich pizza dough bulk pack is a great buy for bakeries, pizzerias, and diners.

16-oz pre-portioned dough balls. Ready to thaw proof stretch top and bake.
 
Preparation instruction: 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) 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, 75 F (24 C) ) 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 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 UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS. 9. BAKING: DECK OVEN 500 F (260 C): 8- 11 MINUTES CONVECTION OVEN 375 F (190 C): 7 - 10 MINUTES CONVENTIONAL OVEN 450 F (230 C): 12 - 15 MINUTES FORCED AIR CONVEYOR OVEN 500 F (260 C): 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.
TRADITIONAL PIZZA DOUGH BALL

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Les produits surgelés sont soigneusement emballés avec de la glace sèche. Certaines expéditions de produits surgelés peuvent être retardées jusqu’au lundi suivant. Veuillez placer le produit au congélateur immédiatement après réception.