Thawing Dough

1. Set out frozen dough balls on full sheet tray or full stackable proofing trays.
2. Place dough balls in cooler for thawing.
1. Place dough on full sheet trays in dough cabinet or in stackable proofing trays.
2. Allow dough to thaw in cooler for 6-8 hours.
3. 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

1. 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

1. Using 6, 4 oz. dough balls, place 6 dough balls directly on top of each other (Sticky sides together) and press down.
2. Using flour, flour the dough and smack off all excess flour.
3. Grease pizza pan.
4. Roll dough through dough roller and place dough in greased pan.
5. Cover pizza pan and stack with either pizza pan seperators or parchment paper.
6. Place dough in cooler.
7. Dough will proof (rise) in cooler and will be usable for 48 hours.

Hand Tossing

1. Using 6, 4 oz. dough balls, place 6 dough balls directly on top of each other (Sticky sides together)and press down and round.
2. Place dough in dough stacking proofing trays.
3. Stack dough in trays in cooler for 6-8 hours or at room temperature for 1-3 hours.
4. Knock off all excess flour.
5. Pan or screen dough as needed.

Rolling or Pressing Dough When Ordered

1. Using 6, 4 oz. dough balls, place 6 dough balls directly on top of each other (sticky sides together) and press down and flour.
2. Roll dough through dough roller or dough press and knock off excess flour.
3. Place dough on greased piazza pan or pizza screen.