Better Control of Inventory

• Portion control is ensured
• Fewer ingredients for purchasing and storage
• Only take out and thaw what is needed

Versatility

• Extra thin, extra thick, thin, medium, no edge, raised edge – your choice
• Make breadsticks, focaccia, sandwiches, calzones, strombolis, fried dough and more

Handling Instructions:

1. Keep product frozen at 0° F or below until ready to use.
2. Remove desired number of individually-wrapped dough balls from the freezer and allow each to thaw overnight in cooler. If dough balls are NOT individually wrapped, place desired number of dough balls on oiled pans covered with plastic to prevent drying. (As an alternative, use the same day after 3 - 6 hours thaw time at room temperature. NOTE: Small dough balls thaw faster than large ones.
3. Remove dough balls from the cooler and dust each with flour or cornmeal.
4. To ease stretching, allow thawed dough to sit at room temperature for 30 minutes or more.
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. Add sauce, cheese and toppings.

NOTE: Thawed dough can be stored covered in refrigerator 2 to 3 days. Do not refreeze thawed dough.

Baking Instructions:

Oven Type Temperature Time Deck Oven 500° F 8 – 11 min Convection 375° F 7 – 10 min Conveyor Oven 500° F 4.5 – 5.5 min