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Della Suprema Pizza Recipes
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HAND1.txt
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1998-12-18
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DOUGH BALLS
1. Keep product frozen at 0║F (-18║C) or below until ready to use.
2. Remove desired number of units from the freezer and allow each to thaw overnight in
retarder (cooler) on oiled pans covered with plastic to prevent drying. (As an
alternative, use the same day after 1-4 hours thaw time at room temperature, 75║F.) Small
dough balls thaw faster than large ones.
3. Remove dough balls from the retarder and dust each 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 mechanical sheeter, rolling pin, or
by hand.
6. Place pizza dough on an oiled pizza pan and carefully dock 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 or until desired thickness is obtained.
8. Add sauce, cheese and toppings.
9. 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
10. Remove pizza from the oven and serve immediately.
DOUGH BALL SELECTION CHART
Weight Thick Medium Thin
5 oz 6" 7" 8"
9 oz 8" 10" 12"
13 oz 10" 12" 14"
16 oz 12" 13" 15"
19 oz 13" 14" 16"
23 oz 14" 15" 17"*
26 oz 15" 16" 18"
31 oz 16" 18" 20"
* or 1/2 sheet