Add or subtract dough weight until you are satisfied with the finished pizza. Ready to thaw proof stretch top and bake. Ready to thaw proof stretch top and bake. You can use this for calculating any size and type of pizza. Baste with butter and … Dough Balls. 16-inch: 200.96 square inches X 0.0884642 = 17.777-ounces (17.75-ounces). 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. The reason we are folding our dough is to strengthen the protein threads inside the dough. Wholesale pizza crusts and wholesale pizza dough for hotels and food service operations nationwide.- Specializing in quality hand-made pizza products - The Pizza Company. This is going to be the seam side. Donut worry, we’ve got it all. Offering our most authentic pizza making experience, Dough Balls arrive pre-portioned and ready to thaw, proof, stretch, top and bake into gourmet pies. About Us | Media Kit | Digital Edition | Contact Us | Be aggressive with the pinch. Just follow these simple steps and up your pizza dough game. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. This will make setting up your conveyor oven(s) a lot easier. Our delicious dough balls match New York’s finest in taste, texture and appearance. Free shipping and returns (contiguous 48 states), 6. if you prefer us to do it for you, you can have our 72 hour dough delivered right to your doorstep. 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. Glazed, filled, cake or twisted — consumers love the variety, so we provide you with just that. Ready to thaw proof stretch top and bake. The step is pretty critical in the dough making process, think air pockets and air bubbles. What was the difference maker? 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. I should know, I've been trying for years. All Rights Reserved. Making our 72-hour dough is relatively easy, simple in fact. Our delicious dough balls match New York’s finest in taste, texture and appearance. Subscribe to get special offers, free giveaways, and once-in-a-lifetime deals. It's always been hard to bake pizzas at home. 19-oz pre-portioned dough balls. 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. Order here…. Here’s the math; 10-inch: 3.14 X 25 = 78.5 square inches 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. Offering our most authentic pizza making experience, Dough Balls arrive pre-portioned and ready to thaw, proof, stretch, top and bake into gourmet pies. Available in the format that best suits your needs, we offer ready-to-finish, fully finished and dough solutions. Our frozen dough balls are crafted with signature formulas to give the dough optimal flavor, texture and performance. Go gourmet. Repeat this process about 25-35 times. Or make our dough balls. This dough ball is used most frequently among our fast casual restaurants, bakeries and pizzerias. Place each dough ball into an oiled, cylindrical airtight container. Please visit ourspecialty.com for recipes, product handling and serving suggestions. 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. 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. Ready to thaw proof stretch top and bake. I can't emphasize this enough. Our Premio Pizza Dough Ball is another great choice for a dough ball. 10-inch: 78.5 square inches X 0.0884642 = 6.9444-ounces (7-ounces) Build donut desire. When making a pizza, bread, sausage roll or any other dough based product, the dough is the most important ingredient. Ready to thaw proof stretch top and bake. Add more comfort foods to your winter menu With all of the chaos happening in the world right... Read More ›, The pages of this magazine are always packed with creative ideas for running a better pizza business, but never... Read More ›, Find ways to use versatile pork The pandemic has forced so many of us to alter our habits. The dough ball pizza company began its production of pizza dough in 1900 within the same period that pizza was first created. Remove from the refrigerator at least 2 hours before use to all the dough to come to root temperature; this lets the gluten relax and makes the dough malleable. 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. Keep up with the latest trends, profit making ideas, hottest recipes, and more. © 2020 Emerald X, LLC. 7. Nothing beats the eye appeal and quality of a hand-stretched pizza. 16-oz pre-portioned dough balls. Find out more. The Premio pizza dough ball allows for a quick New York style crispier pizza crust in minutes! Generously dust both sides of the dough with your bread flour. Here’s the math; 10 ounces divided by 113.04 = 0.0884642 ounce of dough … Place the smooth side in your palm and swiftly pinch the seam closed. Pick a size (any size will do). Place dough portion between your hands and fold in the edges by pressing them into the center of the dough. But everything changed February 12, 2011. 9-oz pre-portioned dough balls. 23-oz pre-portioned dough balls. It... Read More ›, Subscribe
This is the part where we trap all the carbon dioxide inside the ball. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. We are just folding the dough together, keeping the gluten strands in tack and then sealing the ball so the all the gasses will stay inside. 6. https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714 Remove from the refrigerator at least 2 hours before use to all the dough to come to root temperature; this lets the gluten relax and makes the dough malleable. If you want a good starting point, go with 1-ounce of dough per inch of diameter for any size up to 16 inches. Next, calculate the surface area using Pi X R squared as our formula for finding the surface area. 5. 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).