Rich's 16" Proof & Bake Pre Sheeted Pizza Dough, 26 ounce -- 20 per case

Rich's cut pizza dough Pizza dough Pre cut pizza dough to whip up tasty appetizers and meal Dough doubles in size when allowed to thaw overnight on well-oiled pizza pans To be baked in forced air conveyor, deck, convection, or conventional oven Adjust baking time to get the desired thickness Add sauces, cheese, veggies and meat Keep frozen prior to use Contains crustaceans, peanuts, soy, wheat , and gluten 16 in. round surface 26 oz. (737 g) each 20 per case The Rich's 16-inch Pre Sheeted Pizza Dough can be flavored and marinated to suit different taste buds. This pre-cut pizza dough needs to be proofed and baked in the oven to get the desired crust. The edge-to-edge dough saves time and effort while prepping for bulk orders. It can be used for making delicious calzones and bread bowls in minutes. With 20 pizza dough boxes, this bulk pack is ideal for pizzerias, gourmet restaurants, cafeterias, bistros, diners, and food trucks. Rich's 16 inch proof and bake sheeted pizza dough is an edge-to-edge dough thats pre-cut consistent in size scratch-quality and easy to handle. Great Versatility! Use to make signature crusts, calzones, bread bowls, flavored or marinated crusts. Simply thaw overnight covered and under refrigeration proof covered at room temperatureuntil doubled in size. 26 Ounce -- 20 per case. Preparation 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 alternitive, thaw for 2-3 hours at room temperature, 75 F (23 C). Use by the next day. Maximum time in cooler once thawed is 3 days. 3. Remove thawed shells from cooler and transfer to pizza pans. Allow dough to doublein 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. Storage: Frozen: 180 days Refrigerated: 2 days Ambient: 0 days