home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Della Suprema Pizza Recipes
/
Della Suprema Pizza Recipes.iso
/
Picture
/
HAND2.txt
< prev
next >
Wrap
Text File
|
2000-03-30
|
1KB
|
34 lines
SHEETED DOUGHS
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 in retarder (cooler) on oiled pizza pans covered with plastic to prevent
drying. Maximum time in retarder is 3 days. (As an alternative, thaw on pizza pans
and use the same day after 2-3 hours thaw time at room temperature, 75║F (23║C).)
3. Remove thawed shells from the retarder (cooler) and transfer to pizza pans. Allow
dough to double in 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