BRING LAMONICA'S DOUGH TO YOUR KITCHEN:
Our premium-grade frozen pizza dough is built for consistency, speed, and flavor.
Lamonica’s frozen pizza dough is made for food-service operators who want quality, consistency, safety and dependable performance. Each dough ball is made by experienced bakers using simple, high-quality, non-GMO ingredients. Our dough delivers the same outstanding results every day - so you can focus on making great pizza.
LAMONICA'S PIZZA DOUGH CAN BE FOUND AT THESE FINE RETAILERS:
DOUGH INSTRUCTIONS & NUTRITION INFO:
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Remove dough cases from the freezer. Take dough balls out of the box and plastic bag.
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Lightly coat the bottom of a dough tub or tray with oil (olive oil recommended).
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Place frozen dough balls in the tub/tray. Lightly spray or brush the tops with oil, then cover with lid.
(Flour may be substituted for oil, but oil prevents sticking best.) -
Allow dough to thaw either in the cooler or at room temperature until fully defrosted.
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Cooler thaw time: approximately 12 hours
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Room temperature thaw time: approximately 4–6 hours (depending on ambient temperature)
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Dough is ready when it reaches 70–72°F and has risen approximately 50–70% in the container.
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For Thin and Medium Crust, do not allow the dough to fully proof.
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If thawed in the cooler, remove dough 3–4 hours before use to bring to room temperature.
If not using room-temperature dough within 30–45 minutes, place in the refrigerator. -
Recommended dough temperature at time of pressing, sheeting, hand tossing, or rolling: 60–70°F.
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Use dough within 24 hours after removing from freezer.
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If dough over-proofs and rises above the container, gently press it down and allow it to rise again. This can produce a lighter crust.
Baking Instructions: Bake at 480–520°F for approximately 4.5–5.5 minutes, or until cheese is fully melted and crust is golden brown. (Baking time may vary depending on oven type.)
