TRADITIONAL PIZZA DOUGH BALL - 26 OZ

BOULE DE PATE A PIZZA 26 ON

#06760

Carefully crafted by our pizza experts through meticulous taste-testing (it’s a tough job!), Rich’s authentic 26 OZ pre-portioned Pizza Dough Balls create the ideal artisan pizza your customers expect. The flavor and texture of a well-made crust, perfectly baked, makes a huge difference to a beautifully balanced pizza.

Produit alimentaire surgelé

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Ingredients
Ingredients: Enriched unbleached wheat flour, Water, Yeast, Soyabean oil, Sugars (glucose-fructose), Salt, Sodium stearoyl-2-lactylate, Ascorbic acid, Enzymes (amylase, pentosanase, glucose oxidase).
Ingredients : Farine de ble enrichie non-blanchie, Eau, Levure, Huile de soya, Sucres (glucose-fructose), Sel, Stearoyl-2-lactylate de sodium, Acide ascorbique, Enzymes (amylase, pentosanase, glucose oxydase).
More Specifications
GTIN:
00049800067608
Kosher Certificate:
Case Count:
20
Master Pack:
CASE
Net Case Weight:
14.742 KG
Gross Case Weight:
15.553 KG
Case Cube:
0.030
Case Dimensions:
40.16 CM L x 29.37 CM W x 25.88 CM H
Pallet Pattern:
10 Ti x 6 Hi (60 Cases/Pallet)
Master Unit Size:
26 OZ
Nutrition Facts
06760 standard nutritional panel 06760 standard nutritional panel
100G Nutrition Facts
06760 hundred gram nutritional panel 06760 hundred gram nutritional panel
Tips & Handling
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 OR SCREEN 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 (MINIMUM DOUGH TEMP. 65 F (18 C)) 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.
MODE D'EMPLOI: 1. GARDER LE PRODUIT AU CONGELATEUR A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 2. RETIRER LE NOMBRE DE BOULES DE PATE DESIRE DU CONGELATEUR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT SUR UNE PLAQUE HUILEE RECOUVERTE D'UNE PELLICULE PLASTIQUE POUR PREVENIR LE DESSECHEMENT. (A TITRE D'ALTERNATIVE, UTILISER LE MEME JOUR APRES AVOIR LAISSE DEGELER A LA TEMPERATURE DE LA PIECE, 75 F (24 C), PENDANT 1 A 4 HEURES). DE PETITES BOULES DEGELENT PLUS RAPIDEMENT QUE DE GROSSES BOULES DE PATE. 3. RETIRER LES BOULES DE PATE DU REFRIGERATEUR ET SAUPOUDRER DE FARINE. 4. POUR FACILITER L'ETIREMENT, LAISSER LA PATE A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES OU PLUS AVANT DE FACONNER. 5. FACONNER LA BOULE DE PATE SELON LA GRANDEUR DE LA PLAQUE A L'AIDE D'UNROULEAU MECANIQUE, D'UN ROULEAU A PATE OU MANUELLEMENT. 6. PLACER LA PATE A PIZZA SUR UNE PLAQUE A PIZZA PREALABLEMENT HUILEE OU SUR UNE GRILLE A PIZZA ET PERFORER LA CROUTE AVEC UNE FOURCHETTE AFIN DE REDUIRE LES ENFLURES DURANT LA CUISSON. 7. BADIGEONNER LA CROUTE AVEC DE L'HUILE OU LA COUVRIR D'UNE PELLICULE PLASTIQUE ET LAISSER REPOSER A LA TEMPERATURE DE LA PIECE PENDANT ENVIRON 1 A 2 HEURES (TEMPERATURE MINIMALE DE LA PATE 65 F (18 C)) JUSQU'A L'OBTENTION DE L'EPAISSEUR DESIREE. 8. AJOUTER LA SAUCE, LE FROMAGE ET LA GARNITURE. 9. CUIRE FOUR ETAGE 500 F (260 C) 8 A 11 MINUTES FOUR A CONVECTION 375 C (190 C) 7 A 10 MINUTES FOUR CONVENTIONNEL 450 F (230 C) 10 A 12 MINUTES FOUR A CHALEUR PROPULSEE 500 F (260 C) 4.5 A 5.5 MINUTES OU JUSQU'A CE QUE LA CROUTE SOIT GRILLEE A SOUHAIT ET QUE LE FROMAGE SOIT FONDU. 10. RETIRER LA PIZZA DU FOUR ET SERVIR IMMEDIATEMENT.
Storage
  • Shelf Life From Manufacture: 180 DAYS
  • Storage Method: Keep Frozen
  • Storage Method: Garder congelé
  • Shelf Life Refrigerated, Prepared: 0 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, eggs and soya
Contient : Ble Peut contenir lait, oeufs et soya