12" X 16" MADE WITH WHOLE GRAIN PIZZA DOUGH/5112" x 16" whole grain proof and bake sheeted pizza dough is an edge-to-edge dough thats pre-cut consistent in size scratch-quality easy to handle and made with 51 whole grains. Simply thaw overnight covered and under refrigeration proof covered at room temperature.
Preparation type: BAKE
Preparation instructions: 1. Keep product frozen at 0F (-18C) or below until ready to use Note: To prevent drying, pizza dough must be completely covered with plastic when thawing, proofing/tempering 2. Line sheet pan with parchment and spray with pan release or lightly brush with oil. Place frozen dough piece(s) on parchment 3. Using papers that separate the dough pieces (provided in the case), spray both sides of paper and place over dough pieces 4. Stack a second layer of dough. Repeat the process stacking no more than 5 layers high. If more dough is needed, use additional pans 5. Tightly cover pan with plastic and refrigerate overnight (or up to 72 hours) 6. Remove thawed sheeted dough from cooler and temper/proof at room temperature until double in size (minimum of 60 minutes) 7. Optional: Using gloved finger tips or a docker, gently dimple or dock the dough for a thinner crust and to eliminate undesirable bubbles on the baked pizza 8. Transfer dough to oiled pizza pans Note: Oiled pizza screens or perforated pans will allow for a crispier baked crust 9. Top and bake as follows. Ovens vary so use the suggested guidelines and optimize time and temperature your operation: o Impinger/Conveyor Oven: 500 - 525F for 4.5 - 6.5 minutes o Convection Oven: 375 - 400F for 8 - 11 minutes o Deck Oven: 375 - 400F for 8 - 11 minutes o Conventional Oven: 450F for 10 - 12 minutes 10. After baking, allow pizza to set for 3-4 minutes before cutting