Rich's Pizza Dough Ball With Bag 737 g (frozen)
737g $0.41 per 100g
$2.99
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Brand
Rich's
Cooking & Usage Tips
HANDLING INSTRUCTIONS 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DOUGH BALL FROM THE FREEZER AND ALLOW TO THAW OVERNIGHT IN REFRIGERATOR. AS AN ALTERNATIVE, USE THE SAME DAY AFTER 1-4 HOURS THAW TIME ATROOM TEMPERATURE, 75F (24 C). 3. REMOVE DOUGH BALL FROM THE REFRIGERATOR AND DUST WITH FLOUR. 4. TO EASE STRETCHING, ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 5. SHAPE THE DOUGH BALL TO FIT THE DESIRED PAN USING A ROLLING PIN OR BY HAND. 6. PLACE PIZZA DOUGH ON AN OILED PIZZA PAN AND CAREFULLY PIERCE DOUGH WITH FORK TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. 7. BRUSH CRUST WITH OIL OR COVER WITH PLASTIC AND LET STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 1 - 2 HOURS (MINIMUM DOUGH TEMP. 65 F (18 C)) UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS AS DESIRED. 9. BAKING: CONVECTION OVEN 375 F (190 C) 7 - 10 MINUTES CONVENTIONAL OVEN 450 F (230 C) 12 - 15 MINUTES 10. REMOVE PIZZA FROM THE OVEN AND SERVE IMMEDIATELY.
Storage
Keep Frozen
Nutritional Information
per 100 g
| Calories 240 | % Daily Value |
| Fat 3 g | |
| Saturated 0.5 g | 3 % |
| + Trans | |
| Polyunsaturated | |
| Omega6 | |
| Omega3 | |
| Monounsaturated | |
| Carbohydrate 44 g | |
| Fibre 2 g | 7 % |
| Sugars 1 g | 1 % |
| SugarAlcohols | |
| Protein 8 g | |
| Cholesterol | |
| Sodium 410 mg | 18 % |
| Potassium 75 mg | 2 % |
| Calcium 10 mg | 1 % |
| Iron 3 mg | 17 % |
Disclaimer
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