Bonici Dough Balls, 20 x 23 oz Case

DOT serving size: 57 GRM

DOT servings per container: 228

Calcium: 0 MGM

Calorie: 140 E14

Carbohydrates: 26 GRM | 10% DV

Cholesterol: 0 MGM

Iron: 1.7 MGM | 8% DV

Potassium: 0 MGM

Protein: 5 GRM

Saturated Fat: 0 GRM

Sodium: 140 MGM | 6% DV

Sugar Added: 1 GRM | 1% DV

Total Dietary Fiber: 1 GRM | 4% DV

Total Fat: 2 GRM | 3% DV

Total Sugar: 1 GRM

Transfatty Acids: 0 GRM

Vitamin D: 0 MC

enriched flour bleached (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, soybean oil. contains 2% or less of: yeast, sugar, salt, vital wheat gluten, dough conditioners (sodium stearoyl lactylate, ascorbic acid, enzymes, l-cysteine).

DOT item: 395625

Rebel category: Prepared Foods

Case GTIN: 00762481001531

DOT product name: Dough Balls

Brand: Bonici

DOT category: Crust & Doughs

Case pack: 20 - 23 OZ

Shipped temperature: Frozen

Shelf life: 180 days total; 30 days guaranteed when available from DOT.

Storage: KEEP FROZEN STORE AT OR BELOW 0° F/-18° C FRAGILE HANDLE WITH CARE PIZZA DOUGH IS NOT READY-TO-EAT AND MUST BE THOROUGHLY COOKED BEFORE EATING. TO PREVENT ILLNESS FROM NATURALLY OCCURRING BACTERIA IN WHEAT FLOUR, DO NOT EAT RAW DOUGH; WASH HANDS AND SURFACES AFTER HANDLING.

Preparation: BAKE: Evenly space frozen dough balls in an oiled, covered container. Allow to thaw overnight in cooler or thaw at room temperature for 3 to 5 hours, or until workable. Thawing times will vary based on size of dough ball. Place dough on lightly floured surface and flour all sides. Stretch or roll to about 16 inch diameter. Transfer to peel or screen. Top as desired and bake according to chart below. Bake times will vary depending on thickness of dough, amount of toppings and oven variability. OVEN | TEMP. | TIME REEL | 450°F | 12 - 15 M DECK | 500°F | 8 - 10 M IMPINGER | 450°F | 7 - 8 M

Preparation: BAKE: Evenly space frozen dough balls in an oiled, covered container. Allow to thaw overnight in cooler or thaw at room temperature for 3 to 5 hours, or until workable. Thawing times will vary based on size of dough ball. Place dough on lightly floured surface and flour all sides. Stretch or roll to about 23 inch diameter. Transfer to peel or screen. Top as desired and bake according to chart below. Bake times will vary depending on thickness of dough, amount of toppings and oven variability. OVEN TEMP. TIME REEL 450°F 12 - 15 M DECK 500°F 8 - 10 M IMPINGER 450°F 7 - 8 M

Preparation: BAKE: Evenly space frozen dough balls in an oiled, covered container. Allow to thaw overnight in cooler or thaw at room temperature for 3 to 5 hours, or until workable. Thawing times will vary based on size of dough ball. Place dough on lightly floured surface and flour all sides. Stretch or roll to about 23 inch diameter. Transfer to peel or screen. Top as desired. Bake times will vary depending on thickness of dough, amount of toppings and oven variability. Baking Instructions Reel: 450°F, 12-15 minutes Deck: 500°F, 8-10 minutes Impinger: 450°F, 7-8 minutes

Preparation: BAKE: Evenly space frozen dough balls in an oiled, covered container. Allow to thaw overnight in cooler or thaw at room temperature for 3 to 5 hours, or until workable. Thawing times will vary based on size of dough ball. Place dough on lightly floured surface and flour all sides. Stretch or roll to about 23 inch diameter. Transfer to peel or screen. Top as desired and bake according to chart below. Bake times will vary depending on thickness of dough, amount of toppings and oven variability. OVEN | TEMP. | TIME REEL | 450°F | 12 - 15 M DECK | 500°F | 8 - 10 M IMPINGER | 450°F | 7 - 8 M

Dietary claims from DOT data: VEGAN, VEGETARIAN.

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.