Rich's Whole Grain Proof-N-Bake Sheeted Pizza Dough, 24 x 20 oz Case

DOT serving size: 100 GRM

Total Dietary Fiber: 4.59 GRM

Potassium: 308.55 MGM

Calcium: 17.91 MGM

Fat: 2.36 GRM

Iron: 2.34 MGM

Vitamin D: 0 MC

Carbohydrates: 42.91 GRM

Cholesterol: 0 MGM

Protein: 9.82 GRM

Saturated Fat: 0.38 GRM

Sodium: 208.43 MGM

Transfatty Acids: 0.02 GRM

Calorie: 227.66 E14

Total Sugar: 5.29 GRM

Mono Unsaturated Fat: 0.37 GRM

Niacin: 2.76 MGM

Riboflavin: 0.16 MGM

Vitamin C: 0 MGM

Thiamin: 0.32 MGM

Ash: 1.51 GRM

Calories From Fat: 21.21 E14

Polyunsaturated Fat: 1.05 GRM

Vitamin A: 2.56 NIU

Water: 43.4 GRM

Polyl: 0 GRM

Sugar Added: 4.82 GRM

Enersf: 3.45 E14

Folac: 37.59 MC

water, whole wheat flour, enriched unbleached wheat flour (wheat flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid), yeast, wheat gluten, dextrose, contains less than 2% of the following: sugar, soybean oil, oat fiber, salt, potassium chloride, enzymes, ascorbic acid, wheat starch, dextrin.

DOT item: 541744

Rebel category: Breads, Rolls & Buns

Case GTIN: 00049800097186

DOT product name: Whole Grain Proof-N-Bake Sheeted Pizza Dough

Brand: Rich's

DOT category: Crust & Doughs

Case pack: 24 - 20 OZ

Shipped temperature: Frozen

Shelf life: 150 days total; 45 days guaranteed when available from DOT.

Storage: Keep Frozen

Usage: 1. KEEP PRODUCT FROZEN AT 0°F 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. 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 8-11 MINUTES CONVECTION OVEN: 375°F 7-10 MINUTES FORCED AIR CONVEYOR: 500°F 3.5-5.5 MINUTES CONVENTION

Preparation: BAKE: 1. KEEP PRODUCT FROZEN AT 0°F 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. 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 8-11 MINUTES CONVECTION OVEN: 375°F 7-10 MINUTES FORCED AIR CONVEYOR: 500°F 3.5-5.5 MINUTES CONVENTIONAL OVEN: 450°F 10 - 12 MINUTES

Dietary claims from DOT data: KOSHER.

Allergen note from DOT data: contains SO2 & Sulphites, Cereals w Gluten, Wheat and Their Derivatives.

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