Rich's 12" Proof & Bake Pre Sheeted Pizza Dough, 14 ounce -- 36 per case

Rich’s Pizza Dough Pizza Dough Proof and bake-sheeted pizza dough Edge-to-edge dough Easy-to-handle pizza dough Pre-portioned for consistency 150 calories per serving 0 g trans fat 0 mg cholesterol May contain eggs, milk, sesame, and soy Kof-K Kosher Dairy certified Frozen shelf life: 180 days Refrigerated shelf life: 2 days Keep frozen for later use 12 in. (30.48 cm) each 14 oz. (396.89 g) each 36 packs per case The Rich’s Proof and Bake Sheeted Pizza Dough is pre-cut and easy to handle. This edge-to-edge pizza dough contains no trans fat or cholesterol. With a frozen shelf life of 180 days, this bulk pack of 12-inch Rich’s pizza dough will be suitable for pizzerias, diners, and cafes. Rich's 12 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. 14 Ounce -- 36 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