Pizza Crust Dough 22 oz | Baker Boy
 
 
 

Pizza Crust Dough 22 oz

19122
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Pizza Crust Dough 22 oz

19122
22 oz. Large Pizza Crust Dough. Arrives frozen and ready to thaw, roll out, add your favorite toppings and bake. Hand-tossed diameter is 21”. Thin crust up to 23”. Deep dish up to 20”. Ideal for restaurants wanting easy-to-bake pizza dough.
Product Details
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UPC:
10710205191225
Unit Size:
22 oz
Case count:
20
Master case dimension:
18.9376 x 10.1875 x 8.7499
Master case cube:
0.98
Master case net weight:
27.50
Master gross weight:
28.59
Pallet Ti / Hi:
10 / 9
Shelf life:
120 days
Servings per piece:
12 per Pizza
Kosher:
Orthodox Union Dairy Kosher
Nutrition & Ingredients
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Nutrition Facts
12 per Pizza
Serving Size     1/12 Pizza (1.83oz/52g)
Amount Per Serving
Calories130
% Daily Value*
Total Fat  2.5 g3 %
    Saturated Fat   0 g0 %
    Trans Fat   0. g
Cholesterol   0 g0 %
Sodium   190 mg8 %
Total Carbohydrates   22 g8 %
    Dietary Fiber   2 g6 %
    Total Sugars   1 g
       Includes 0 g Added Sugars0 %
Protein   4 g
Vitamin D   0.24 mcg2 %
Calcium   6 mg0 %
Iron   1.4 ("0.0") mg8 %
Potassium   43 mg0 %
Grain Oz. Equivalent1.75
Grams of whole grain0 g
Percent of whole grain0 %
Grand Total Grains30.55 g
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients:
enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, soybean oil, contains 2% or less of: yeast, salt, wheat starch, soy lecithin, whey, egg. contains: wheat, soy, milk, egg.
Preparation Instructions
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1. STORE FROZEN UNTIL READY TO USE.

2. Place dough pieces on a pan and place in cooler overnight to thaw, or thaw at room temperature for 2 to 3 hours.

3. Once dough pieces are thawed, leave in cooler until they are ready to be used.

4. Use only the amount of dough required for the size of pizza you are making. Place any remaining dough back in the cooler.

5. Dough should be used within two (2) days after thawing.
 
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