Rich's 12x16 Inch Pre-Sheet Pizza Dough, 22 x 24 oz Case

DOT serving size: 100 GRM

Potassium: 89.73 MGM

Protein: 8.3 GRM

Cholesterol: 0 MGM

Carbohydrates: 45.88 GRM

Sodium: 478.93 MGM

Iron: 2.98 MGM

Vitamin D: 0 MC

Calcium: 14.27 MGM

Fat: 2.17 GRM

Saturated Fat: 0.33 GRM

Total Dietary Fiber: 1.66 GRM

Total Sugar: 1.92 GRM

Transfatty Acids: 0.02 GRM

Vitamin C: 0 MGM

Calorie: 235.46 E14

Thiamin: 0.47 MGM

Ash: 1.62 GRM

Calories From Fat: 19.5 E14

Polyunsaturated Fat: 1.09 GRM

Vitamin A: 0.49 NIU

Water: 42.04 GRM

Folac: 93.55 MC

Polyl: 0 GRM

Enersf: 2.96 E14

Sugar Added: 1.48 GRM

Riboflavin: 0.29 MGM

Niacin: 3.62 MGM

Mono Unsaturated Fat: 0.38 GRM

ingredients for u.s. market: enriched unbleached wheat flour (wheat flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid), water, yeast, high fructose corn syrup, contains less than 2% of the following: salt, soybean oil, wheat gluten, ascorbic acid, enzymes.

DOT item: 468400

Rebel category: Breads, Rolls & Buns

Case GTIN: 00049800353008

DOT product name: 12x16 Inch Pre-Sheet Pizza Dough

Brand: Rich's

DOT category: Crust & Doughs

Case pack: 22 - 24 OZ

Shipped temperature: Frozen

Shelf life: 180 days total; 45 days guaranteed when available from DOT.

Storage: Keep Frozen

Usage: 1. KEEP PRODUCT FROZEN AT 0°F (-18°C) 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 (23°C). 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 (260°C) 8 - 11 MINUTES CONVECTION OVEN: 375°F (190°C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500°F (260°C) 4.5 - 5.5 M

Preparation: BAKE: 1. KEEP PRODUCT FROZEN AT 0°F (-18°C) 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 (23°C). 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 (260°C) 8 - 11 MINUTES CONVECTION OVEN: 375°F (190°C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500°F (260°C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450°F (230°C) 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.