THE PIZZA DOUGH CRUST
Our dough does not contain eggs or any dairy products.
PRODUCT CODE
21007
21010
21012
21014
21016
21018
21216
UNIT WEIGHT
155 g (5.5 oz)
283 g (10 oz)
396 g (14 oz)
567 g (20 oz)
737 g (26 oz)
907 g (32 oz)
680 g (24 oz)
CASE QUANTITY
90
36
25
15
15
15
12
CASES PER SKID
14 kg (30.86 lb)
10.20 kg (22.5 lb)
9.92 kg (21.87 lb)
8.50 kg (18.75 lb)
11.05 kg (24.38 lb)
13.60 kg (30 lb)
8.16 kg (18 lb)
32 CASES PER SKID
Shelf life:
Freezer: 120 days
Refrigerator: 48 hours
Ingredients:
Flour*, water, vegetable oil shortening (soybean and/or canola), yeast, sugar, salt, ascorbic acid, L-cysteine hydrochloride.
* Unbleached enriched wheat flour
* Our dough does not contain eggs or any dairy products.
HANDLING INSTRUCTIONS
- Keep product frozen at -18°C or until ready to use.
- Remove desired number of sheeted pizza doughs from the freezer and allow each to thaw 24 hours on oiled pans covered with plastic.
- Remove thawed crusts from the refrigerator and allow dough to double in size.
- To minimize blistering or bubbling during baking carefully dock the crust with a fork.
- Add sauce and desired toppings.
- Baking instructions:
Deck oven at 260°C (500°F) for 8-10 minutes
Convection oven at 218°C (425°F) for 8-10 minutes
Forced air conveyor at 260°C (500°F) for 6-8 minutes
Conventional oven at 232°C (450°F) for 12-15 minutes
THE STEPS OF PREPARING THE PIZZA DOUGH CRUST
