Restaurant style pizza with a par-baked crust made from fresh dough topped with spicy pepperoni and mozzarella cheese.
• Packed 6 x 1.17 kg per case. Case size: 19.1 H x 42.5 W x 42.5 L CM
• Each pizza is ~16″ in diameter; individually packaged in easy to open cello.
• 1 pizza yields about 8 x 146 g slices
• 6
• Frozen 16″ round topped pizza individually wrapped in cello.
• Frozen pizza 16″ packed 6 each in cello wrap in corrugate case. Must be kept frozen at -18° C
• Keep frozen at -18°C until ready to bake. • Shelf Life: 365 Days
• Visit our website for recipe ideas: https://oetker-professional.ca/inspiration/recipes/
• No preparation required • Ready to cook right from the package • Holds well under heat lamp and on buffets • Economical: restaurant style size can be cut in any number of pieces
• Top dress hot with any on hand ingredients: charcuterie, greens, vegetables to create unique pizza offerings for any menu cycle. • Visit www.oetker-professional.ca for more pizza menu ideas.
• Convection Style Oven: • 1. Preheat oven to 475°F (246°C), turn on air circulation at 20% (fan may need to be adjusted if possible). DO NOT USE STEAM IN COMBI OVENS. • 2. Place frozen pizza on a greased, perforated pan and place in oven. • 3. Cook 8 – 10 minutes or until internal temperature is achieved. • Conventional Oven: • 1. Preheat oven to 450°F (232°C). • 2. Place frozen pizza on a greased, perforated pan and place on middle rack of oven. • 3. Cook 22 – 24 minutes, rotating half turn mid-way through cooking, until internal temperature is achieved. • Impingement Style Oven: • 1. Preheat oven to 375°F (190°C). • 2. Place frozen pizza on a greased, perforated pan and place on conveyor belt. • 3. Cook 7 – 8 minutes or until internal temperature is achieved.
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