Dough Balls

Versatility
Time and Labor Saving
Cost-Effective
9 Month Shelf Life Frozen
Only Natural Ingredients

Consistency

Our dough is the same in April as it is in August. We buy flour in bulk which allows us to adjust the formula for the flour we get. Each dough ball weights what it is supposed to weight.

Cleanliness

Making dough in a pizzeria can create a mess. Using our dough balls eliminates the mess. You will never again have to deal with flour on the floor from ripped bags.

Waste

There is none

Maintenance

7-30 ounces; Ask for any different sizes or formulas. Note: Average case weight is 36 to 37 lbs depending on size. Custom sizes available.

Dough Ball Size

Eliminating the flour dust will reduce the service calls for your refrigeration equipment. The flour dust clogs the coils and forces them to work harder. you will also see a lower electric bill.

Line Card

Nutritional Information

Serving Size: 2.5 oz (70g)

Servings Per Container: 4

Amount per Serving

Calories 150

Amount

%Daily Value*

Total Fat

Saturated Fat

Trans Fat

Cholesterol

0mg

Sodium

360mg

16%

Total Carbohydrate

29g

11%

Dietary Fiber

Total Sugars

Added Sugars

Protein

Vitamin D

0mcg

Calcium

10mg

Iron

2.6mg

15%

Potassium

60mg

<2%

Vitamin A

0mcg

Vitamin C

0mcg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories in a day is used for general nutrition advice.

Nutritional Information

Dough Management

Place frozen dough balls in an oiled dough tub or dough tray, spray the top of the dough balls with oil, and then cover with lid.
After stacking the frozen dough balls in the tub/dough tray, leave the dough out to thaw at room temperature. Depending on the temperature, it generally takes 4 to 6 hours to thaw.
The dough balls need to reach 70 / 72 F (room temperature) and are properly proofed when they have doubled in size or have risen approximately 60 to 70% of the container.
The dough is now ready for use; if you do not plan to use it within 30 to 45 minutes place in the refrigerator.
Cooking directions: depending on the oven you use, bake it for 4.5 to 5.5 minutes at 480-520F, or until cheese melts

Tips

The dough can BEGIN proofing directly in the refrigerator; this is recommended in hot climates or during the summer months, and can reduce the proof time 1 to 2 hours.
The dough should be used within 24 hours after it is taken out of the freezer.
If the dough over proofs and rises above the container just press it down, and allow it to rise again. This actually makes for a lighter pizza crust.

Room Thawing

Remove the dough cases from freezer and take out dough balls from box and plastic bag.
Pump or spray a coat of oil (olive oil is suggested) onto the bottom of the dough tub or dough box.
Place frozen dough balls in dough tub/dough box, and spray the top of the dough balls with oil, then cover with lid (flour is substituted for oil occasionally; however, oil seems to work the best).
After stacking the frozen dough balls in the tub/dough box, place the dough tubs in the cooler.
Frozen dough needs approximately 12 hours to thaw at cooler temperature. After this period, the dough is ready for use.
When ready to use the dough balls, pull out from cooler 3 to 4 hours before use and wait until the dough reaches about 70-72F (room temperature). Dough can also be placed out after pressing and putting toppings on.
The dough balls, when properly proofed, should rise approximately 50% that is an excellent proof if using the Pizza Press. The recommended dough temperature at the time of pressing, sheeting, hand tossing or rolling should be 60 to 70 F.
Cooking directions: depending on the oven you use, bake it for 4.5 to 5.5 minutes at 480-520F, or until cheese melts

This is one of the recommended methods to thaw or dough; however, if you or your clients are already using frozen dough, their methods will work with our dough also.

Note: For Thin and Medium Crust, do not allow the dough to proof fully.

Cooler Thawing