Baker's Quality 16" Thin Fresh Frozen Pizza Crust, 20 x 23.6 oz Case

DOT serving size: 100 GRM

Calcium: 20 MGM | 1.5% DV

Calorie: 250 KJO

Calories From Fat: 31.5 KJO

Carbohydrates: 48 GRM | 17.5% DV

Cholesterol: 0 MGM

Folate: 95 | 23.8% DV

Iron: 2.8 MGM | 15.6% DV

Niacin: 3.3 MGM | 20.6% DV

Potassium: 410 MGM | 8.7% DV

Protein: 8 GRM | 16% DV

Riboflavin: 0.3 MGM | 23.1% DV

Saturated Fat: 1.5 GRM | 7.5% DV

Sodium: 480 MGM | 20.9% DV

Sugar Added: 0 GRM

Thiamin: 0.4 MGM | 33.3% DV

Total Dietary Fiber: 2 GRM | 7.1% DV

Total Fat: 3.5 GRM | 4.5% DV

Total Sugar: 3 GRM | 6% DV

Transfatty Acids: 0 GRM

Vitamin A: 0 MC

Vitamin D: 0 MC

enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, enzyme, folic acid), water, palm oil, contains 2% or less of; dextrose, dough conditioner (enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), ascorbic acid, enzymes), salt, yeast (sorbitan monostearate).

DOT item: 798721

Case GTIN: 00837581111166

DOT product name: 16" Thin Fresh Frozen Pizza Crust

Brand: Baker's Quality

DOT category: Default Category

Case pack: 20 - 23.6 OZ

Shipped temperature: Frozen

Shelf life: 100 days total; 38 days guaranteed when available from DOT.

Storage: Store frozen until 1 day prior to use.

Preparation: BAKE: Keep frozen until ready to proof. To prevent breakage, avoid dropping the case of crusts on the floor or shelf. In a case, there are two bags of ten crusts each so that one bag at a time can be thawed. Preferably, thaw from frozen overnight in the refrigerator at 34°-45°, then proof at room temperature in the plastic bag for a minimum of 2 hours or until double in thickness and pillowy. The product is now ready to use and will provide the best results if used within 24 hours. If all crusts are not immediately used place them, still bagged, under 34°-45° refrigeration. When ready to prepare a pizza, remove one crust from the pack with the waxed sheet under it and dock the crust with a dough docking roller. Docking the crust well helps to prevent bubbling while baking. Place the crust on a screen or corn meal dusted pizza peel, pull off the waxed paper and make the pizza. The crust will bake best in either a slate deck oven or a conveyor oven, both set at a temperature between 450° and 550°. Temperatures are guidelines and will vary depending on the performance of each oven. Your pizza is fully cooked when the toppings are done and the crust is a golden brown on the bottom.

Allergen note from DOT data: contains Wheat and Their Derivatives.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.