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Doughballs

  
 

KB Pizza doughballs are made from a high gluten flour. The ingredients create a tender outer edge and a moist texture that allows them to be easily stretched into various shapes and sizes.

Doughballs offer your pizza program a quality and consistent product, without the expense of owning and maintaining dough mixing equipment.

To ensure the best baking results, doughballs should be completely thawed before using them. We recommend thawing the product for 24 to 48 hours at 50°F. Once the product is thawed, it can refrigerated for 2 to 5 days, depending on the temperature of your cooler. The ideal temperature for storing thawed doughballs is 39°F.

  

 
Handling Instructions
  • Store in freezer at a minimum 0°F. Thaw slowly so that dough warms evenly.
  • To acquire a raised edge, we suggest you use a rolling pin to shape dough. Use flour on dough to eliminate tackiness and dough sticking to your hands or the rolling pin. After the desired size is reached, hand toss 2-3 times.
  • The dough also can be shaped with a hot or cold press, although it will not develop a fluffy, raised edge.
  • Sometimes when yeast is activated too fast air pockets will develop in the pizza. If you want to eliminate these you will need to dock the crust with a hand docker before you apply the toppings.
  • If you want a thick crust pizza, place the sheeted dough in an oiled pan and proof it to the desired thickness. We don't recommend proofing the pizza on a screen; it may stick to the screen after it raises.
  • Apply the ingredients from the crown toward the center, keeping a minimum amount of ingredients in the center of the pizza. When the pizza is baking, the edge will raise up higher and toppings will flow toward the center of the pizza.
  • Some training is required for the novice pizza baker. Please contact your representative or e-mail us to set up a training session.
  • If you are going to display your finished pizzas, you'll see that our product will stay moist and tender under a pizza warmer for extended periods. The lower the temperature the longer it will hold up. Also, you can re-heat the pizza slices per order and return the product to its original quality.
 

 
Benefits
  • No mixing equipment or dough development is required.
  • Prep time will be eliminated.
  • Because of the pre-sized product you will have portion and cost controls.
  • Although you will need to inventory the doughballs, you will eliminate the storage of yeast, flour, and other raw ingredients.
  • Each doughball is individually wrapped.
  • You will simplify your operation without sacrificing quality.
 

 
Product Weights (in Ounces)
6, 8, 10, 12
14, 16, 18, 20
22, 24, 26, 28
 

 
Baking Instructions*
Type of Oven Oven Temp. Baking Time
Conventional Oven 500° 14-16 min.
Convection Oven 450° 6-8 min.
Conveyor Oven 450° 5-7 min.
Pizza Deck Oven 500° 8-12 min.
 

*Oven time and temperature may vary