Della Suprema Dough Pizza Pre-sheet 10 Inch, 50 x 10 oz Case

Name: Della Suprema Dough Pizza Pre-sheet 10 Inch, 50 x 10 oz Case
Brand: DELLA SUPREMA
SKU: AP-APIU-1952
Price: 148.39 USD
Availability: InStock

$148.39

Sale Sold out

Foodservice case item

Frozen 50 - 10 OZSold by the case180 day shelf life

Built for foodservice buying, catering, hospitality, home stocking, and prepared-food programs that need reliable case-packed supply.

Supplier: RICH PRODUCTS CORPORATION
Case GTIN: 00049800350601

Frozen shipping notice Ships in temperature-controlled packaging Monday-Wednesday after handling. Transit timing varies by destination.

Delivery ZIP

Estimated arrival Enter ZIP for estimate

Pack: 50 - 10 OZ
Handling: Frozen
Path: Cart checkout

Temperature-controlled items ship Monday-Wednesday after 24-hour handling.

Product Description

Della Suprema Dough Pizza Pre-sheet 10 Inch, 50 x 10 oz Case from Della Suprema is a foodservice case item for commercial programs, retail stocking, and planned bulk purchasing. 10in proof and bake sheeted pizza dough is an edge-to-edge dough that's pre-cut consistent in size scratch-quality and easy to handle. Simply thaw overnight covered and under refrigeration proof covered at room temperature until doubled in size.

Case pack: 50 - 10 OZ.
DOT item 468391; case GTIN 00049800350601.
DOT category: Crust & Doughs.
Handling: Frozen.
Storage: Keep Frozen
Use: 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:
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 Facts

DOT serving size: 100 GRM

Riboflavin: 0.28 MGM

Iron: 2.92 MGM

Cholesterol: 0 MGM

Fat: 2.12 GRM

Total Dietary Fiber: 1.63 GRM

Protein: 8.14 GRM

Vitamin C: 0 MGM

Calcium: 13.99 MGM

Saturated Fat: 0.32 GRM

Vitamin A: 0.48 NIU

Niacin: 3.55 MGM

Carbohydrates: 44.97 GRM

Sodium: 469.44 MGM

Thiamin: 0.46 MGM

Total Sugar: 1.88 GRM

Transfatty Acids: 0.02 GRM

Calorie: 230.79 E14

Ash: 1.59 GRM

Calories From Fat: 19.11 E14

Water: 43.18 GRM

Mono Unsaturated Fat: 0.37 GRM

Sugar Added: 1.45 GRM

Polyunsaturated Fat: 1.06 GRM

Folac: 91.7 MC

Polyl: 0 GRM

Enersf: 2.91 E14

Potassium: 87.95 MGM

Vitamin D: 0 MC

INGREDIENTS

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: soybean oil, salt, wheat gluten, ascorbic acid, enzymes.

MORE INFORMATION

DOT item: 468391

Rebel category: Breads, Rolls & Buns

Case GTIN: 00049800350601

DOT product name: DOUGH PIZZA PRE-SHEET 10 INCH

Brand: Della Suprema

DOT category: Crust & Doughs

Case pack: 50 - 10 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:

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.

Good fit for buyers who need reliable case-packed supply for foodservice, catering, hospitality, home stocking, and prepared-food programs.