Rich's Dough Ball Pizza, 20 x 26 oz Case

DOT serving size: 100 GRM

Calcium: 13.84 MGM

Total Dietary Fiber: 1.61 GRM

Vitamin D: 0 MC

Saturated Fat: 0.61 GRM

Potassium: 86.92 MGM

Cholesterol: 0 MGM

Iron: 2.88 MGM

Protein: 7.84 GRM

Fat: 3.11 GRM

Carbohydrates: 44.01 GRM

Sodium: 413.91 MGM

Calorie: 234.65 E14

Total Sugar: 1.45 GRM

Transfatty Acids: 0.03 GRM

Calories From Fat: 28 E14

Vitamin A: 0 NIU

Vitamin C: 0 MGM

Ash: 1.42 GRM

Enersf: 5.52 E14

Folac: 84.7 MC

Mono Unsaturated Fat: 0.6 GRM

Niacin: 3.88 MGM

Polyl: 0 GRM

Polyunsaturated Fat: 1.61 GRM

Riboflavin: 0.28 MGM

Sugar Added: 1.03 GRM

Thiamin: 0.45 MGM

Water: 43.62 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, soybean oil, contains less than 2% of the following: high fructose corn syrup, salt, sodium stearoyl lactylate, ascorbic acid, enzymes.

DOT item: 468374

Rebel category: Breads, Rolls & Buns

Case GTIN: 00049800067608

DOT product name: Dough Ball Pizza

Brand: Rich's

DOT category: Crust & Doughs

Case pack: 20 - 26 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 DOUGH BALLS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT IN RETARDER (COOLER) ON OILED PANS COVERED WITH PLASTIC TO PREVENT DRYING. (AS AN ALTERNATIVE, USE THE SAME DAY AFTER 1-4 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (24 C). SMALL DOUGH BALLS THAW FASTER THAN LARGE ONES.) 3. REMOVE DOUGH BALLS FROM THE RETARDER (COOLER) AND DUST EACH WITH FLOUR. 4. TO EASE STRETCHING, ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 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. BRUSH CRUST WITH OIL OR COVER WITH PLASTIC AND LET STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 1 - 2 HOURS (MINIMUM DOUGH TEMP. 65 F (18 C)) UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS.

Preparation: BAKE: 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF DOUGH BALLS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT IN RETARDER (COOLER) ON OILED PANS COVERED WITH PLASTIC TO PREVENT DRYING. (AS AN ALTERNATIVE, USE THE SAME DAY AFTER 1-4 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (24 C). SMALL DOUGH BALLS THAW FASTER THAN LARGE ONES.) 3. REMOVE DOUGH BALLS FROM THE RETARDER (COOLER) AND DUST EACH WITH FLOUR. 4. TO EASE STRETCHING, ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 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. BRUSH CRUST WITH OIL OR COVER WITH PLASTIC AND LET STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 1 - 2 HOURS (MINIMUM DOUGH TEMP. 65 F (18 C)) UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS. 9. BAKING: DECK OVEN 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN 375 F (190 C) 7 - 10 MINUTES CONVENTIONAL OVEN 450 F (230 C) 12 - 15 MINUTES FORCED AIR CONVEYOR OVEN 500 F (260 C) 4.5 - 5.5 MINUTES OR UNTIL DESIRED CRUST COLOR IS ACHIEVED AND CHEESE IS MELTED. 10. REMOVE PIZZA FROM THE OVEN AND SERVE IMMEDIATELY.

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.