7" PROOF & BAKE SHEETED PIZZA DOUGH – 5.5 OZ

PATE A PIZZA PRE-FORMEE 7IN

#16387

Feeling stretched? At Rich’s, we’ve got your back – and your back of house. Our edge-to-edge 7" Proof and Bake Sheeted Pizza Dough is the industry standard for fresh baked pizza crust without all the scaling, dividing, rounding, and stretching required with Dough Balls. To create a scratch-quality pie, just thaw overnight, bring to room temperature, and top any way you like.

La pâte à pizza de 7 po sur plaque à faire lever et cuire est une pâte bord-à-bord qui est prédécoupée, de taille constante, de qualité fait maison et facile à manipuler. Décongelez-la simplement toute une nuit, couverte et réfrigérée, laissez lever à température ambiante jusqu'à ce qu'elle ait doublé de taille, ajoutez la garniture et cuisez-la.

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Features & Benefits
1.
AWESOMELY AUTHENTIC - Deliver authentic, fresh dough aroma and flavor with the ideal combination of medium rise and open, airy crumb.
2.
ALL ABOUT THE CRUST - Use as a canvas for your favorite toppings or 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 and already stretched for ultimate consistency, Rich’s Proof & Bake Sheeted Pizza Dough offers deliciousness that anyone can handle.
5.
EASY FOR YOUR BACK-OF-HOUSE - Simply thaw overnight covered and under refrigeration. Proof covered at room temperature until doubled in size.
Ingredients
Ingredients: Enriched unbleached wheat flour, Water, Yeast, Sugars (glucose-fructose), Salt, Soyabean oil, Wheat gluten, Ascorbic acid, Enzyme (amylase).
Ingredients : Farine de ble enrichie non-blanchie, Eau, Levure, Sucres (glucose-fructose), Sel, Huile de soya, Gluten de ble, Acide ascorbique, Enzyme (amylase).
More Specifications
GTIN:
00049800163874
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Kosher Certificate:
Case Count:
96
Master Pack:
CASE
Net Case Weight:
14.969 KG
Gross Case Weight:
15.844 KG
Case Cube:
0.030
Case Dimensions:
54.29 CM L x 36.83 CM W x 14.92 CM H
Pallet Pattern:
5 Ti x 10 Hi (50 Cases/Pallet)
Master Unit Size:
5.5 OZ
Nutrition Facts
16387 standard nutritional panel 16387 standard nutritional panel
100G Nutrition Facts
16387 hundred gram nutritional panel 16387 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 SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75° F (23° C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500° F (260° C) 8 - 11 MINUTES CONVECTION OVEN: 375° F (190° C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500° F (260° C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450° F (230° C) 10 - 12 MINUTES
1. CONSERVER CONGELÉ À -18° C (0° F) OU UNE TEMPÉRATURE INFÉRIEURE JUSQU'À L'UTILISATION. 2. RETIRER LE NOMBRE DE PÂTES À PIZZA PRÉFORMÉES DU CONGELATEUR ET LAISSER DÉCONGELER TOUTE LA NUIT SUR UNE PLAQUE HUILÉE COUVERTE D'UNE PÉLLICULE PLASTIQUE (COMME ALTERNATIVE, LAISSER DÉCONGELER SUR LES PLAQUES À PIZZA ET UTILISER LA MÊME JOURNÉE APRÈS 2 OU 3 HEURES DE DÉCONGELATION À UNE TEMPÉRATURE AMBIANTE, 23° C (75° F). TEMPS MAXIMUM DANS LA CHAMBRE À FERMENTATION FROIDE DE 3 JOURS. 3. RETIRER LES CROUTES DÉCONGELÉES DE LA CHAMBRE À FERMENTATION FROIDE ET TRANSFERER SUR DES PLAQUES À PIZZA. LAISSER DOUBLER EN VOLUME. 4. POUR ÉVITER QUE LE PRODUIT SÈCHE DURANT LE TEMPS DE DÉCONGELATION, COUVRIR D'UNE PELLICULE PLASTIQUE OU BADIGEONNER D'HUILE. 5. PIQUER DELICATEMENT LA PÂTE POUR MINIMISER LES BULLES DURANT LA CUISSON. POUR UNE CROUTE PLUS ÉPAISSE, LAISSER LA PÂTE LEVER JUSQU'À L'OBTENTION DE L'ÉPAISSEUR DÉSIRÉE. 6. AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. 7. CUIRE SELON CE QUI SUIT : FOUR À SOLE : 260° C (500° F) PENDANT 8 À 11 MINUTES ; FOUR À CONVECTION : 190° C (375° F) PENDANT 7 À 10 MINUTES ; CONVOYEUR À AIR FORCÉ : 260° C (500° F) PENDANT 4,5 À 5,5 MINUTES ; FOUR CONVENTIONNEL : 230° C (450° F) PENDANT 10 À 12 MINUTES
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, eggs, soya and sesame
Contient : Ble Peut contenir lait, oeufs, soya et sesame