4 Unit 12 X 16 In Proof & Bake Premium Sheeted Pizza Dough
4 oz Olive Oil (or Vegetable)
1 tsp. Parmesan Cheese, Grated
1 tsp. Garlic, Granulated
1 tsp. Dried Parlsey Flakes
1 tsp. Dried Oregano
1 tsp. Black Pepper
Salt To Taste

Chef Notes

The bread should just separate into two equal portions, if a thinner bread is desired use only one 12” x 16” sheeted dough per ½ sheet pan. Other seasonings can be used to create other flavor profiles of Focaccia.


Store frozen sheeted dough between 0 to -10 degrees F until ready to use.
Place two pieces of dough one on top of each other on clean oiled ½ sheet pan. Cover dough with oiled plastic to prevent crusting on the surface during thawing , then refrigerate over night.(Note: spray the top of each dough with a vegetable spray before placing on top of each other)
Once dough is thawed, keeping the dough covered allow the dough to double in size. ( In a proffer approx. 45 minutes to 1 hour. At room temperature for 2 to 3 hours). About ¼ inch above the pan.
Once dough is proofed, make indentions into the dough with your finger tips, brush each pan of dough with 2 oz’s of oil.
In a separate bowl combine the Parmesan cheese and seasonings and sprinkle 3 Tablespoons on top of each pan of oiled dough.
Bake in a convection oven at 325 degrees F. or in a conventional oven at 375 to 400 degrees F until evenly browned. Approximately 12 to 18 minutes. Oven temperatures may vary, please adjust time accordingly.
Cut into 8 to 12 portions
4 Pizzas