Thawing Dough
- Set out frozen dough balls on full sheet tray or full stackable proofing trays.
- Place dough balls in cooler for thawing.
- Place dough on full sheet trays in dough cabinet or in stackable proofing trays.
- Allow dough to thaw in cooler for 6-8 hours.
- You may also thaw dough out of cooler at room temperature. Thawing times will vary depending on temperature of the room. (1-3 hours)
Note : When thawing dough at room temperature make sure dough is covered with damp towel so dough won’t dry out.
Preparing Dough
- Depending on your operation and application of your dough, there are several ways to use frozen dough. We will show three different ways that seem the most popular.
Note: For all examples we will be using 6, 4 oz. dough balls for a 16” pizza.
Rolling and Panning Dough in Advance
- Using 6, 4 oz. dough balls, place 6 dough balls directly on top of each other (Sticky sides together) and press down.
- Using flour, flour the dough and smack off all excess flour.
- Grease pizza pan.
- Roll dough through dough roller and place dough in greased pan.
- Cover pizza pan and stack with either pizza pan seperators or parchment paper.
- Place dough in cooler.
- Dough will proof (rise) in cooler and will be usable for 48 hours.
Hand Tossing
- Using 6, 4 oz. dough balls, place 6 dough balls directly on top of each other (Sticky sides together)and press down and round.
- Place dough in dough stacking proofing trays.
- Stack dough in trays in cooler for 6-8 hours or at room temperature for 1-3 hours.
- Knock off all excess flour.
- Pan or screen dough as needed.
Rolling or Pressing Dough When Ordered
- Using 6, 4 oz. dough balls, place 6 dough balls directly on top of each other (sticky sides together) and press down and flour.
- Roll dough through dough roller or dough press and knock off excess flour.
- Place dough on greased piazza pan or pizza screen.