Labels:text | screenshot | font | letter | number OCR: When cutting Rich's pizza dough by itself or vs. our competition, we must follow these guidelines to make our products look as appetizing and appealing as possible: 1 You must follow proper handling instructions as stated in the Rich's Sales Training Guide: Thaw/age dough properly if using Dough Balls or Sheeted Doughs. Refrigerate dough, covered in oiled plastic, for at least 24 hours and up to 72 hours before any showing or presentation. Note that the dough will have a different flavor and texture as it ages. Dough should be at room temperature and double in size before topping. To show the importance of aging our dough balls and sheeted doughs, bake 2 sheeted crusts, with sauce only, side by side. Handle the first crust properly and the second crust should be taken from the freezer and thawed at room temperature for only 1 hour. After baking, cut both crusts down the middle and observe the difference, visually, in the cell structures and then compare the taste and texture. This sends a very strong message on why you must thaw and age the dough properly. It also is a great lead-in to talking about our new proofed crusts that can go from freezer to oven since they have already been aged. Do not use too much sauce. Refer to the Ingredient Portion Chart in the Dough Handling Made Easy Section. Pizza Back richs.com Help Recipes Index print Cutting Procedures
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