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Pizza Crust Dough Ball

Pennant Frozen Pizza Crust Dough Balls, consistent taste, texture and appearance.

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Product Title

PIZZA CRUST DOUGH BALL BULK BAG 1/48/9 OZ

Specifications

Shipper UCC Code 10885146099500
Case Dimensions 15.900 IN L X 12.000 IN W X 8.870 IN H
Case Gross Wt. 28.8900 LB
Case Net Wt. 27.0000 LB
Cases Per Pallet 70
Pieces per Case 122.00

Storage & Handling

Shelf Life 180 Days

Claims

Kosher PAREVE

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS 2% OR LESS OF: SALT, YEAST, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, DOUGH CONDITIONERS (DATEM, ASCORBIC ACID, ALPHA AMYLASE), WHEAT STARCH. CONTAINS: WHEAT. MADE IN A FACILITY THAT ALSO PROCESSES EGG, MILK, AND SOY.

1. Place product onto flat, paper lined baking pan.

2. Thaw the product until internal temperature reaches 55°-60° F.

3. Form the dough like pizza and bake 8-10 minutes at 375° F.

Product Title

PIZZA CRUST DOUGH BALL BULK BAG 1/28/16 OZ

Specifications

Shipper UCC Code 10885146099531
Case Dimensions 15.900 IN L X 12.000 IN W X 8.870 IN H
Case Gross Wt. 29.4000 LB
Case Net Wt. 28.0000 LB
Cases Per Pallet 70
Pieces per Case 127.00

Storage & Handling

Shelf Life 180 Days

Claims

Kosher PAREVE

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS 2% OR LESS OF: SALT, YEAST, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, DOUGH CONDITIONERS (DATEM, ASCORBIC ACID, ALPHA AMYLASE), WHEAT STARCH. CONTAINS: WHEAT. MADE IN A FACILITY THAT ALSO PROCESSES EGG, MILK, AND SOY.

1. Place product onto flat, paper lined baking pan.

2. Thaw the product until internal temperature reaches 55°-60° F.

3. Form the dough like pizza and bake 8-10 minutes at 375° F.

Product Title

PIZZA CRUST DOUGH BALL BULK BAG 1/24/19 OZ

Specifications

Shipper UCC Code 10885146099548
Case Dimensions 15.900 IN L X 12.000 IN W X 8.870 IN H
Case Gross Wt. 29.9250 LB
Case Net Wt. 28.5000 LB
Cases Per Pallet 70
Pieces per Case 129.00

Storage & Handling

Shelf Life 180 Days

Claims

Kosher PAREVE

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS 2% OR LESS OF: SALT, YEAST, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, DOUGH CONDITIONERS (DATEM, ASCORBIC ACID, ALPHA AMYLASE), WHEAT STARCH. CONTAINS: WHEAT. MADE IN A FACILITY THAT ALSO PROCESSES EGG, MILK, AND SOY.

1. Place product onto flat, paper lined baking pan.

2. Thaw the product until internal temperature reaches 55°-60° F.

3. Form the dough like pizza and bake 8-10 minutes at 375° F.

Product Title

PIZZA CRUST DOUGH BALL BULK BAG 1/22/20 OZ

Specifications

Shipper UCC Code 10885146099555
Case Dimensions 15.900 IN L X 12.000 IN W X 8.870 IN H
Case Gross Wt. 28.8750 LB
Case Net Wt. 27.5000 LB
Cases Per Pallet 70
Pieces per Case 125.00

Storage & Handling

Shelf Life 180 Days

Claims

Kosher PAREVE

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS 2% OR LESS OF: SALT, YEAST, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, DOUGH CONDITIONERS (DATEM, ASCORBIC ACID, ALPHA AMYLASE), WHEAT STARCH. CONTAINS: WHEAT. MADE IN A FACILITY THAT ALSO PROCESSES EGG, MILK, AND SOY.

1. Place product onto flat, paper lined baking pan.

2. Thaw the product until internal temperature reaches 55°-60° F.

3. Form the dough like pizza and bake 8-10 minutes at 375° F.

Product Title

PIZZA CRUST DOUGH BALL BULK BAG 1/18/24 OZ

Specifications

Shipper UCC Code 10885146099562
Case Dimensions 15.900 IN L X 12.000 IN W X 8.870 IN H
Case Gross Wt. 28.3500 LB
Case Net Wt. 27.0000 LB
Cases Per Pallet 70
Pieces per Case 122.00

Storage & Handling

Shelf Life 180 Days

Claims

Kosher PAREVE

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS 2% OR LESS OF: SALT, YEAST, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, DOUGH CONDITIONERS (DATEM, ASCORBIC ACID, ALPHA AMYLASE), WHEAT STARCH. CONTAINS: WHEAT. MADE IN A FACILITY THAT ALSO PROCESSES EGG, MILK, AND SOY.

1. Place product onto flat, paper lined baking pan.

2. Thaw the product until internal temperature reaches 55°-60° F.

3. Form the dough like pizza and bake 8-10 minutes at 375° F.

Product Title

PIZZA CRUST DOUGH BALL BULK BAG 1/14/29 OZ

Specifications

Shipper UCC Code 10885146099586
Case Dimensions 15.900 IN L X 12.000 IN W X 8.870 IN H
Case Gross Wt. 25.6340 LB
Case Net Wt. 25.3800 LB
Cases Per Pallet 70
Pieces per Case 116.00

Storage & Handling

Shelf Life 180 Days

Claims

Kosher PAREVE

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE ,RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS 2% OR LESS OF: SALT, YEAST, HI GH FRUCTOSE CORN SYRUP, SOYBEAN OIL, DOUGH CONDITIONERS (DATEM, ASCORBICACID, ALPHA AMYLASE), WHEAT STARCH. CONTAINS: WHEAT. MADE IN A FACILI TY THAT ALSO PROCESSES EGG, MILK, AND SOY.

1. Place product onto flat, paper lined baking pan.

2. Thaw the product until internal temperature reaches 55°-60° F.

3. Form the dough like pizza and bake 8-10 minutes at 375° F.

Product Title

PIZZA CRUST DOUGH BALL BULK BAG 1/34/13 OZ

Specifications

Shipper UCC Code 10885146099517
Case Dimensions 15.900 IN L X 12.000 IN W X 8.870 IN H
Case Gross Wt. 29.0120 LB
Case Net Wt. 27.6300 LB
Cases Per Pallet 70
Pieces per Case 125.00

Storage & Handling

Shelf Life 180 Days

Claims

Kosher PAREVE

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS 2% OR LESS OF: SALT, YEAST, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, DOUGH CONDITIONERS (DATEM, ASCORBIC ACID, ALPHA AMYLASE), WHEAT STARCH. CONTAINS: WHEAT. MADE IN A FACILITY THAT ALSO PROCESSES EGG, MILK, AND SOY.

1. Place product onto flat, paper lined baking pan.

2. Thaw the product until internal temperature reaches 55°-60° F.

3. Form the dough like pizza and bake 8-10 minutes at 375° F.