TRADITIONAL PIZZA DOUGH BALL - 16 OZ

BOULE DE PATE A PIZZA 16 OZ

#16459

Carefully crafted by our pizza experts through meticulous taste-testing (it’s a tough job!), Rich’s authentic 16-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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Features & Benefits
1.
AWESOMELY AUTHENTIC - Our dough recipe delivers flavorful crust with an unforgettable pizza eating experience and the convenience of pre-portioned dough balls, ready for you to thaw, proof, stretch and bake.
2.
ALL ABOUT THE CRUST – The ideal canvas for your favorite toppings. Dress it up by adding flavors to or marinating the dough.
3.
VERY VERSATILE - Go beyond the traditional round to create pizza braids, bread sticks, stromboli, calzones — even bread bowls!
4.
SCRATCH-MADE SIMPLE – Available in many sizes, Rich’s Traditional Dough Balls create pizza with made-from-scratch flavor. Prized by chefs across the country for consistency and performance.
5.
EASY FOR YOUR BACK-OF-HOUSE - Simply thaw overnight in retarder (or 1-4 hours at room temperature) before proofing and stretching
Ingredients
Ingredients: Enriched unbleached wheat flour, Water, Yeast, Soyabean oil, Sugars (glucose-fructose), Salt, Sodium stearoyl-2-lactylate, Ascorbic acid, Enzyme (amylase, pentosanase, glucose oxidase).
Ingredients : Farine de blé enrichie non-blanchie, Eau, Levure, Huile de soya, Sucres (glucose-fructose), Sel, Stearoyl-2-lactylate de sodium, Acide ascorbique, Enzyme (amylase, pentosanase, glucose oxydase).
More Specifications
GTIN:
00049800164598
Kosher Certification:
KOF-K
Kosher Status:
PARVE
Case Count:
30
Master Pack:
CASE
Net Case Weight:
13.608 KG
Gross Case Weight:
14.334 KG
Case Cube:
0.030
Serving Size:
1/8 PIZZA CRUST (49 G)
Case Dimensions:
40.16 CM L x 29.37 CM W x 25.88 CM H
Pallet Pattern:
10 Ti x 7 Hi (70 Cases/Pallet)
Master Unit Size:
16 OZ
Nutrition Facts
16459 standard nutritional panel 16459 standard nutritional panel
100G Nutrition Facts
16459 hundred gram nutritional panel 16459 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 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.
1. GARDER LE PRODUIT AU CONGELATEUR A UNE TEMPERATURE DE 0F OU MOINS JUSQU'A L'UTILISATION. 2. RETIRER LE NOMBRE DESIRE DE BOULES DE PATE DU CONGELATEUR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT SUR DES PLAQUES HUILEE ET COUVERTES D'UNE PELLICULE PLASTIQUE POUR PREVENIR LE DESSECHEMENT (COMME ALTERNATIVE, UTILISER LA MEME JOURNEE APRES AVOIR LAISSE DEGELER A LA TEMPERATURE DE LA PIECE - 75F (24 C) PENDANT 1-4 HEURES). DE PETITES BOULES DEGELENT PLUS RAPIDEMENT QUE LES PLUS GROSSES. 3. RETIRER LES BOULES DE PATE DU REFRIGERATEUR ET SAUPOUDRER CHACUNE DES BOULES DE FARINE. 4. AFIN DE FACILITER L'ETIREMENT, LAISSER LA PATE A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES OU PLUS AVANT DE FORMER. 5. FORMER LA BOULE DE PATE SELON LA PLAQUE UTILISEE EN UTILISANT UN LAMINOIR MECANIQUE OU UN ROULEAU A PATE OU FORMER A LA MAIN. 6. PLACER LA PATE A PIZZA SUR UNE PLAQUE A PIZZA HUILEE ET PERCER DELICATEMENT AFIN DE MINIMISER LES BULLES QUI POURRAIENT SE FORMER DURANT LA CUISSON. 7. BADIGEONNER LA CROUTE D'HUILE OU RECOUVRIR D'UNE PELLICULE PLASTIQUE ET LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 1 A 2 HEURES JUSQU'A L'OBTENTION DE L'EPAISSEUR DESIREE. 8. AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. 9. CUISSON : FOUR A ETAGE 500 F (260 C) 8 A 11 MINUTES FOUR A CONVECTION 375 F (190 C) 7 A 10 MINUTES FOUR CONVENTIONNEL 450 F (230 C) 10 A 12 MINUTES CONVOYEUR A AIR PROPULSE 500 F (260 C) 4,5 A 5 ,5 MINUTES OU JUSQU'A CE QUE LA CROUTE AIT LA COULEUR DESIRE 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: 2 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, soya and eggs
Contient : Ble Peut contenir lait, soya et oeufs