• Rich's 16" Pizza Dough Sheet, 20 x 26 oz Case - Breads, Rolls & Buns
  • Rich's 16" Pizza Dough Sheet, 20 x 26 oz Case - DOT product image 2
  • Rich's 16" Pizza Dough Sheet, 20 x 26 oz Case - DOT product image 3
  • Rich's 16" Pizza Dough Sheet, 20 x 26 oz Case - DOT product image 4
  • Rich's 16" Pizza Dough Sheet, 20 x 26 oz Case - DOT product image 5
  • Rich's 16" Pizza Dough Sheet, 20 x 26 oz Case - DOT product image 6
  • Rich's 16" Pizza Dough Sheet, 20 x 26 oz Case - DOT product image 7
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Rich's 16" Pizza Dough Sheet, 20 x 26 oz Case

Rich's 16" Pizza Dough Sheet, 20 x 26 oz Case

$148.06
$148.06
Sale Sold out
Foodservice case item
Frozen 20 - 26 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
00049800350861
Frozen shipping notice Ships in temperature-controlled packaging Monday-Wednesday after handling. Transit timing varies by destination.
Delivery estimate Estimated, not guaranteed

Estimated arrival Enter ZIP for estimate
Pack
20 - 26 OZ
Handling
Frozen
Path
Cart checkout

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

Product Description

Rich's 16" Pizza Dough Sheet, 20 x 26 oz Case from Rich's is a foodservice case item for commercial programs, retail stocking, and planned bulk purchasing. 16in proof and bake sheeted pizza dough is an edge-to-edge dough thats pre-cut consistent in size scratch-quality and easy to handle. Simply thaw overnight covered and under refrigeration proof covered at room temperatureuntil doubled in size.

  • Case pack: 20 - 26 OZ.
  • DOT item 468412; case GTIN 00049800350861.
  • DOT category: Crust & Doughs.
  • Handling: Frozen.
  • Storage: Keep Frozen
  • Use: 1. KEEP PRODUCT FROZEN AT 0ºF (-18ºC) 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 ANALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2 - 3 HOURS THAW TIME AT ROOM TEMPERATURE, 75ºF (23ºC)). 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: 500ºF (260ºC) 8 - 11 MINUTES CONVECTION OVEN: 375ºF (190ºC) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500ºF (260ºC) 4.5 - 5.5
  • Preparation: BAKE: 1. KEEP PRODUCT FROZEN AT 0ºF (-18ºC) 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 ANALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2 - 3 HOURS THAW TIME AT ROOM TEMPERATURE, 75ºF (23ºC)). 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: 500ºF (260ºC) 8 - 11 MINUTES CONVECTION OVEN: 375ºF (190ºC) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500ºF (260ºC) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450ºF (230ºC) 10 - 12 MINUTES
  • Dietary claims from DOT data: KOSHER.
  • Allergen note from DOT data: contains Wheat and Their Derivatives.

Nutrition Facts

DOT serving size: 100 GRM

Calcium: 14.27 MGM

Vitamin D: 0 MC

Sodium: 478.93 MGM

Iron: 2.98 MGM

Fat: 2.17 GRM

Saturated Fat: 0.33 GRM

Cholesterol: 0 MGM

Potassium: 89.73 MGM

Carbohydrates: 45.88 GRM

Total Dietary Fiber: 1.66 GRM

Protein: 8.3 GRM

Ash: 1.62 GRM

Mono Unsaturated Fat: 0.38 GRM

Polyunsaturated Fat: 1.09 GRM

Thiamin: 0.47 MGM

Calories From Fat: 19.5 E14

Niacin: 3.62 MGM

Water: 42.04 GRM

Calorie: 235.46 E14

Riboflavin: 0.29 MGM

Total Sugar: 1.92 GRM

Transfatty Acids: 0.02 GRM

Vitamin C: 0 MGM

Vitamin A: 0.49 NIU

Enersf: 2.96 E14

Folac: 93.55 MC

Polyl: 0 GRM

Sugar Added: 1.48 GRM

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

MORE INFORMATION

DOT item: 468412

Rebel category: Breads, Rolls & Buns

Case GTIN: 00049800350861

DOT product name: 16" Pizza Dough Sheet

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 0ºF (-18ºC) 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 ANALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2 - 3 HOURS THAW TIME AT ROOM TEMPERATURE, 75ºF (23ºC)). 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: 500ºF (260ºC) 8 - 11 MINUTES CONVECTION OVEN: 375ºF (190ºC) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500ºF (260ºC) 4.5 - 5.5

Preparation: BAKE: 1. KEEP PRODUCT FROZEN AT 0ºF (-18ºC) 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 ANALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2 - 3 HOURS THAW TIME AT ROOM TEMPERATURE, 75ºF (23ºC)). 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: 500ºF (260ºC) 8 - 11 MINUTES CONVECTION OVEN: 375ºF (190ºC) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500ºF (260ºC) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450ºF (230ºC) 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.

Why buyers choose this

Case-packed supply for foodservice and serious stocking.

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

  • Commercial case replenishment
  • Catering and prepared-food programs
  • Freezer backup inventory

Foodservice item details

Case pack
20 - 26 OZ
Category
Breads, Rolls & Buns
Supplier
RICH PRODUCTS CORPORATION
Manufacturer item
35086
Case GTIN
00049800350861
Case UPC
004980035086
Each UPC
049800350861
Handling
Frozen
Ordering unit
Case
Shelf life
180 days
Case dimensions
16.457 x 16.378 x 6.142 in case
Gross weight
34.425 LB
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