Pizza operators know that the key to a successful pizza operation is the quality of the crust. Our pizza crust mixes are made with only the finest ingredients, yielding you the highest quality pizza crust, batch after batch.
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GENERAL
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Product #: 211640
| Nutrition Facts | |
|---|---|
| Serving Size: 100g | |
| Calories | 360 |
| Total Fat | 3.5g |
| Saturated Fat | 0.5g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 650mg |
| Total Carbohydrate | 70g |
| Dietary Fiber | 2g |
| Total Sugars | 2g |
| Includes | 2g |
| Protein | 11g |
| Vitamin D | 0mcg |
| Calcium | 60mg |
| Iron | 4.1mg |
| Potassium | 110mg |
| *Percent Daily Values are based on a 2,000 calorie diet. | |
Pour 13.5 lbs. of 80°F – 85°F water into mixing bowl. Add 24.0 lbs. of Great American Pizza Dough Mix to mixing bowl. Sprinkle 3 oz. Instant Dry Yeast on top or Sprinkle 4 oz. Active Dry Yeast on top. Mix on Low Speed (1st Speed) for 7 minutes. Remove dough; portion; round and shape. Place rounded dough balls onto a lightly oiled sheet pan and spray or brush the top of dough balls with oil. Cover with plastic and/or plastic bag to keep dough from drying out and creating skin on top surface. Place in refrigerator overnight or up to 72 hours. Remove from cooler; shape by hand and/or sheet to desired diameter crust. Dock, sauce, top, and bake.
ENRICHED BLEACH FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, Contains less than 2% of: SALT, SUGAR, DEXTROSE, WHEY, SODIUM ACID PYROPHOSPHATE, BAKING SODA, SOY FLOUR, YELLOW CORN FLOUR, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE.
WEHAT, MILK, SOY
EGG
2201 Broadway
San Antonio, TX 78215 (USA)
1 (800) 531-7912
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