ARTISAN PIZZA DOUGH BALL

Product Code: 11269

A frozen pizza dough ball that is individually wrapped in an EZ Peel plastic pouch, which seals in the natural fermentation that occurs during theproofing process, thus producing an authentic, high quality, Italian-inspired pizza crust

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Ingredients

INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, WHEAT GLUTEN, SALT, SUGAR, DEXTROSE, ASCORBIC ACID, ENZYME (LIPASE, AMYLASE). CONTAINS: WHEAT MAY CONTAIN MILK, SOYA, EGG AND SESAME

Specifications

  • Imperial
  • Metric
GTIN: 00049800112698
Kosher Status: PARVE
Case Count: 24
Master Pack: CASE
Net Case Weight: 12.25 KG
Gross Case Weight: 13.02 KG
Case Cube: 0.03 M3
Pallet Pattern: 10 Ti x 7 Hi
(70 Cases/Pallet)
Serving Size: 1/8 PIZZA CRUST (55 G)
Shelf Life(Frozen): 180 DAYS
Shelf Life(Refrigerated): 0 DAYS
Shelf Life(Ambient): 0 DAYS
Case Dimensions: 40.16 CM L x 29.37 CM W x 25.88 CM H
Master Unit Size: 18 OZ

Tips & handling

HANDLING INSTRUCTIONS: 1. KEEP PRODUCT FROZEN AT 0°F (-18°C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF WRAPPED DOUGH BALLS FROM FREEZER. · DO NOT REMOVE DOUGH BALLS FROM INDIVIDUAL PLASTIC POUCHES. 3. PLACE DOUGH BALLS, FLAT SIDE UP, ON A SHEET PAN AND PUT ON A RACK IN THE COOLER TO THAW/PROOF OVERNIGHT (AT LEAST 24 HOURS). · DOUGH BALLS GOOD FOR UP TO 3 DAYS IN COOLER, IF REMAIN SEALED IN ORIGINAL PACKAGING. 4. WHEN READY TO USE, REMOVE DOUGH BALLS FROM COOLER. IF LESS THAN 24 HOURS IN COOLER, LET SIT AT ROOM TEMPERATURE FOR 1 - 2 HOURS TO FINISH PROOFING. IF GREATER THAN 24 HOURS, DOUGH BALLS CAN BE STRETCHED COLD. · DOUGH BALLS ARE COMPLETELY PROOFED WHEN PACKAGE IS FULLY EXPANDED. 5. REMOVE DOUGH BALLS FROM PLASTIC POUCHES USING THE EZ PEEL FLAP, FLATSIDE UP. 6. PLACE DOUGH BALL ON FLOUR-DUSTED WORK SURFACE AND DUST TOP WITH ADDITIONAL FLOUR. 7. DUST HANDS WITH FLOUR AND STRETCH THE DOUGH BALL BY PULLING FROM THEMIDDLE OUT TO THE EDGE. 8. PLACE PIZZA DOUGH ON A PIZZA PAN OR SCREEN (SPRAYED WITH PAN SPRAY),AND FINISH STRETCHING TO FIT PAN/SCREEN. 9. ADD SAUCE, CHEESE, AND ADDITIONAL TOPPINGS. 10. BAKE AS MENTIONED BELOW, OR UNTIL DESIRED CRUST COLOR IS ACHIEVED ANDCHEESE IS MELTED. · FORCED AIR CONVEYOR OVEN: 450°F (230°C) FOR 5 MINUTES · DECK OVEN: 500°F (260°C) FOR 8 - 11 MINUTES · CONVECTION OVEN: 425°F (220°C) FOR 11 - 14 MINUTES · CONVENTIONAL OVEN: 425°F (220°C) OR 20 - 25 MINUTES (MIDDLE RACK) 11. REMOVE PIZZA FROM OVEN, AND LET SIT AT ROOM TEMPERATURE FOR 3 - 5 MINUTES BEFORE SLICING AND SERVING.

Storage

  • Frozen: 180 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 0 DAYS

Allergens

wheat

Nutrition facts/Valeur nutritive

  • Nutrition Facts /
    Valeur nutritive
  • 100G
    Nutrition Facts

Per 1/8 PIZZA CRUST (55 G)

Amount/
Teneur
% Daily Value
% Valeur Quotidienne
Calories/Calories 140
Fat/Lipides 2 3%
Saturated/Saturés 0.3 G
+ Trans/Trans 0 G
1%
Cholesterol/Cholestérol 0MG
Sodium/Sodium 270MG 11%
Carbohydrate/Glucides 26G 9%
Fiber/Fibres 1G 4%
Sugar/Sucres 1G
Protein/Protéines 5G
Vitamin A/
Vitamine A %
Vitamin C/
Vitamine C 0%
Calcium/
Calcium 0%
Iron/
Fer 10%
Energy/Énergie
Calories/Calories 221.2176
Calories from Saturated Fat/Calories sous forme de gras saturés 3.9726
Protein/Protéines 8.1849 G
Carbohydrates/Glucides 40.9963 G
Sugars/Glucidique 2.4132 G
Sugar Alcohol/Alcool Glucidique 0.0000 G
Water/Eau 46.6622 G
Fat/Lipides 2.7215 G
Saturated/Saturés 0.4414 G
Trans Fat/Acide gras trans 0.0184 G
Cholesterol/Cholestérol 0.0122 MG
Fiber/Fibres 1.5351 G
Minerals/Minéraux
Ash/Cendre 1.4352 G
Calcium/Calcium 13.0932 MG
Iron/Fer 2.5698 MG
Sodium/Sodium 429.0084 MG
Thiamin/
Thiamine 0.3449 MG
Riboflavin/
Riboflavine 0.2259 MG
Niacin/
Niacine 3.1380 MG
Vitamin A/
Vitamine A 0.0000 RE
Vitamin C/
Vitamine C 0.4595 MG
Folic Acid/
Acide folique 139.6549 UG

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