Rich's Pre-Sheet 14" Pizza Dough, 28 x 19 oz Case

DOT serving size: 100 GRM

Cholesterol: 0 MGM

Fat: 2.17 GRM

Protein: 8.3 GRM

Total Dietary Fiber: 1.66 GRM

Calcium: 14.27 MGM

Saturated Fat: 0.33 GRM

Iron: 2.98 MGM

Vitamin D: 0 MC

Carbohydrates: 45.88 GRM

Potassium: 89.73 MGM

Sodium: 478.93 MGM

Total Sugar: 1.92 GRM

Vitamin C: 0 MGM

Calorie: 235.46 E14

Calories From Fat: 19.5 E14

Niacin: 3.62 MGM

Riboflavin: 0.29 MGM

Vitamin A: 0.49 NIU

Mono Unsaturated Fat: 0.38 GRM

Ash: 1.62 GRM

Polyunsaturated Fat: 1.09 GRM

Thiamin: 0.47 MGM

Transfatty Acids: 0.02 GRM

Water: 42.04 GRM

Sugar Added: 1.48 GRM

Polyl: 0 GRM

Folac: 93.55 MC

Enersf: 2.96 E14

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.

DOT item: 468407

Rebel category: Breads, Rolls & Buns

Case GTIN: 00049800346307

DOT product name: Pre-Sheet 14" Pizza Dough

Brand: Rich's

DOT category: Crust & Doughs

Case pack: 28 - 19 OZ

Shipped temperature: Frozen

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

Storage: Keep Frozen

Usage: HANDLING INSTRUCTIONS: 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 CON

Preparation: BAKE: HANDLING INSTRUCTIONS: 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 Wheat and Their Derivatives.

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