It’ll Be Pizza Dough is delivered in a completely frozen state to your business location.
- In order to prevent rapid or over proofing, store It’ll Be Pizza Dough under standard refrigeration conditions. The ideal temperature range for storage is 34 to 38 degrees Fahrenheit. A difference of 2 or 3 degrees in storage temperature can greatly influence and modify the timelines set out below.
- Under these storage conditions, It’ll Be Pizza Dough may require 3-5+ days to proof if stored in the case. However, there are techniques available that will expedite the thawing and proofing process.
- Our sister company, Portland Pie Company, a gourmet specialty pizza restaurant chain, executes the following proofing procedures:
- Day 1 – It’ll Be Pizza Dough is delivered completely frozen.
- Day 1-3 – It’ll Be Pizza Dough is stored in cases under standard refrigeration conditions, undergoing the initial thawing process.
- Day 3-5 – It’ll Be Pizza Dough is unpacked from cases and laid out on standard sized sheet pans in order to facilitate a faster and more thorough proofing process. Facilitation of this process results from increased air flow over It’ll Be Pizza Dough, reduced insulation of cold temperatures caused by storing cold It’ll Be Pizza Dough in close quarters in the case, and increased space for the It’ll Be Pizza Dough to proof.
- Although sheet pan storage can vary, approximately 15 large It’ll Be Pizza Dough balls (24oz. size) will proof effectively on a standard size sheet pan versus approximately 24 small It’ll Be Pizza Dough balls (14oz. size) on the same sized sheet pan.
- Within 12-36 hours of being laid out on sheet pans, It’ll Be Pizza Dough adequately proofs and is ready for use.
- Pull It’ll Be Pizza Dough from refrigeration and lay out at room temperature for 20-30 minutes before stretching. This will allow the It’ll Be Pizza Dough to warm up and ensure an easy stretching process.
- Thoroughly roll out It’ll Be Pizza Dough to make sure that all air bubbles are eliminated. Stretch It’ll Be Pizza Dough evenly to desired sized pan or screen. Uneven or under stretching may result in thin middles, thicker crusts, or smaller than desired pies.
- Adjust cooking time and temperature of oven to achieve desired result.
- Serve and Enjoy!
Gluten Free Dough Handling Instructions
It’ll Be Pizza Gluten Free Dough is delivered frozen to your business location. The product is packed twenty to a case, and each individual 8 oz., 9 inch dough is packaged with its own cooking tin. The dough should stay on this tin until cooked to avoid cross-contamination.
It may be kept frozen or refrigerated to start the proofing process. Since the product is pre-sheeted and thin, it can be brought from a frozen state to a proofed state in 3-4 hours if separated and left out at room temperature. The product must be brushed with oil when doing this to prevent crusting. Otherwise, the product should be proofed when left in the refrigerator for 2-3 days, and will keep for 9-11 days after the product has begun to thaw. I recommend pulling out a set amount of doughs before each meal period to let them get to room temperature. Again, brush with oil to avoid crusting.
- When ready to use, dough should be docked lightly.
- If dough has not previously been brushed with oil, do so now.
- Bring the dough on its tin to the back of the oven and push it back into the oven (like we do with bacon).
- This will give the dough a quick parbake to ensure that the finished pizza is fully cooked.
- After this, bring the dough back to the pizza prep table, being careful not to burn your fingers.
- Top as normal and place dough and tin into the oven as normal.