Labels:text | screenshot | font | document | number OCR: 1. Keep product frozen at 0ºF (-18℃) or below until ready to use. 2. Remove desired number of units from the freezer and allow each to thaw over- night 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, 75ºF.) 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 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 500ºF (260℃) 8-11 minutes Convection oven 375ºF (190℃) 7-10 minutes Forced air conveyor 500ºF (260℃) 4.5-5.5 minutes 10. Remove pizza from the oven and serve immediately.
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