4. 9-oz pre-portioned dough balls. Next, calculate the surface area using Pi X R squared as our formula for finding the surface area. Ready to thaw proof stretch top and bake. To calculate the amount of dough needed for each of your other sizes, all you need to do is to multiply this number (0.0884642) by the surface area of each of your other pan sizes. As the leading national supplier of frozen doughs, crusts and flatbreads, we offer the full spectrum of consistent, convenient and craveably-customizable products that you can make your own. Order here…. The reason we are folding our dough is to strengthen the protein threads inside the dough. 1. Available in the format that best suits your needs, we offer ready-to-finish, fully finished and dough solutions. 5. 7. Place each dough ball into an oiled, cylindrical airtight container (like these) date it, and put in the fridge for forty-eight to ninety six hours. The perfect foundation to make fresh pizzeria quality pizza at home. Generously dust both sides of the dough with your bread flour. Here’s the math; 10-inch: 3.14 X 25 = 78.5 square inches The main advantage of using this procedure is that now all of your pizzas will have a similar amount of dough under them, only the size (diameter) will vary. About Us | Media Kit | Digital Edition | Contact Us | Ready to thaw proof stretch top and bake. Subscribe to get special offers, free giveaways, and once-in-a-lifetime deals. Another option is to check with a local pizza shop to see if they sell balls of dough. Good pizza starts with good crust. Let’s say our size selection includes 10-inch, 12-inch and 16-inch pizzas. Ready to thaw proof stretch top and bake. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. I’m just getting started in the pizza business and would like to know how to determine the correct dough weight for each of my pizza sizes. This means that if you are using an air impingement oven or some other type of conveyor oven, all of your pizzas, with similar toppings, will have a similar baking time regardless of size (within reason). 16-oz pre-portioned dough balls. Nothing beats the eye appeal and quality of a hand-stretched pizza. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. Freshly frozen, Individually wrapped and weighted: 5 to 26-oz; Chef’s custom formulations available. Let’s say you were making a thin crust pizza, and you found that 10 ounces of dough gave you the 12-inch pizza you were looking for. The most challenging part comes after the 24 hour bulk ferment or 72-hour cold ferment and that's when we ball it up. 16-inch: 200.96 square inches X 0.0884642 = 17.777-ounces (17.75-ounces). This dough ball is used most frequently among our fast casual restaurants, bakeries and pizzerias. All Rights Reserved. Offering our most authentic pizza making experience, Dough Balls arrive pre-portioned and ready to thaw, proof, stretch, top and bake into gourmet pies. This field is for validation purposes and should be left unchanged. Let’s start the conversation. 3. Or make our dough balls. Glazed, filled, cake or twisted — consumers love the variety, so we provide you with just that. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. 12-inch: 3.14 X 36 = 113.04 square inches Wholesale Pizza Products • Wholesale Gourmet Pizza & Crusts for Chefs • Wholesale Custom Pizza Manufacturers • The Pizza Company • WHOLE WHEAT PIZZA• CERIFIED ORGANIC • GLUTEN FREE PIZZA • MEDITERRANEAN FLAT BREADS • LAVASH BREADS • CALZONES • STROMBOLI • ARTISAN WOOD-FIRE GRILLED PIZZA CRUSTS. Making our 72-hour dough is relatively easy, simple in fact. I can't emphasize this enough. Donut worry, we’ve got it all. Your canvas. Site Map | Terms of Use | Privacy Policy. Here’s the math; 10 ounces divided by 113.04 = 0.0884642 ounce of dough per square inch of pan surface area. Place each dough ball into an oiled, cylindrical airtight container (like these) date it, and put in the fridge for forty-eight to ninety six hours. Our Pizza Dough Balls are exactly like scratch crust — but they’re much easier. Please visit ourspecialty.com for recipes, product handling and serving suggestions. Add or subtract dough weight until you are satisfied with the finished pizza. Gourmet quality pizza crusts - Gourmet Italian pizza crusts - PRIVATE LABEL PIZZAS -  MAP PACKING for retail operations The Pizza Company - Specializing in the highest quality pizza products. Gather and fold the edges into the center of the dough again. If we skipped this step, our dough would be far to slack and would not shape or form into anything. Dough Balls. By folding the dough together we are trapping the carbon dioxide and the alcohol created by the yeast. Be careful to be firm but not aggressive, try and not tear the gluten strands. Repeat this process about 25-35 times. We have the insights, expertise and solutions to handle any culinary challenge. High in moisture, our Dough Balls transform into Neapolitan-style pizzas sure to satisfy even the most discerning consumer. Do NOT follow this link or you will be banned from the site. And. Divide the dough weight by the surface area of the pan, disk, or screen you made your pizza(s) on. Our delicious dough balls match New York’s finest in taste, texture and appearance. 22 OZ PIZZA DOUGH BALL MADE WITH 00 STYLE FLOUR, A frozen pizza dough ball that is individually wrapped in an EZ Peel plastic pouch, which seals in the natural fermentation that occurs during theproofing process, thus producing an authentic, high quality, Italian-inspired pizza crust, A frozen pizza dough ball that is individually wrapped in an EZ Peel plastic pouch, which seals in the natural fermentation that occurs during the proofing process, thus producing an authentic, high quality, Italian-inspired pizza crust.

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