32 oz 12 X 16 In Proof & Bake Premium Sheeted Pizza Dough
8 oz Pizza Sauce
12 oz Mozzarella Cheese, Shredded
1 oz Olive Oil (or Vegetable)
40 Slice Pepperoni

Chef Notes

(12 to 24 portions per pan)


Store frozen sheeted dough between 0 to -10 degrees F until ready to use.
Place each piece of dough on a ½ sheet pan lined with an oiled piece of parchment. Cover dough with oiled plastic to prevent crusting on the surface during thawing, then refrigerate overnight.
Once dough is thawed, keeping the dough covered allow the dough to double in size. (In a proofer approx. 45 minutes to 1 hour. At room temperature for 2 to 3 hours). It should rise to just about the top edge of the pan
Once dough is proofed, make indentions into the dough with your fingertips, gently spread pizza sauce over the surface. The sprinkle the shredded mozzarella evenly over the sauce.
Drizzle olive oil sparingly over the cheese.
Place pepperoni slices (if desired) evenly over the cheese.
Bake in a convection oven at 375 degrees F. or in a conventional oven at 375 to 400 degrees F until evenly dough edges are golden and cheese is melted. Depending on oven, bake times will be approximately 12 to 18 minutes. Oven temperatures may vary, please adjust time accordingly. In an impinge oven set time for 5 minutes and temperature for 475 degrees.
Cut into12 to 24 portions or desired portion.
1 Pizza