Patty’s Pizza Dough is prepared in small batches, utilizing a slow proof process. Only all natural ingredients are used, allowing us to offer the highest quality pizza dough available in the food service industry. Patty’s Pizza will ensure consistency, while saving you time, labor and expensive equipment costs.
Patty’s Pizza is free of colorings, flavorings, additives and preservatives. Over the last 30 years, Patty’s culinary team has developed over 10 innovative recipes. We’re sure we have one for you!
Patty’s dough balls are available in weights 4 to 32 ounces.
If your company has a recipe you absolutely love, we DO that too!
PATTY’S SIGNATURE DOUGH RECIPES:
(Click on recipe name for ingredients)
** Unless otherwise stated, Patty’s signature recipes are designed to cook in most ovens.
Caputo 00 Americana-Vegan – Ingredients: “00” Caputo Americana Flour (Soft Wheat Flour Type “00”), Water, Salt, Yeast and Evaporated Cane JuiceA New York style American pizza
*Available in: DB, RS, PB, FB, TWC
Caputo 00 Pizzeria -Vegan – Ingredients: “00” Caputo Flour (Soft Wheat Flour Type “00”), Water, Salt, Yeast and Evaporated Cane JuiceA classic Neopolitan pizza designed for wood-fired and high temp oven.
*Available in: DB, RS
Caputo Blend- Vegan – Ingredients: Unbleached Flour (Wheat Flour, Malted Barley Flour, Vitamin C, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid), “00” Caputo Americana Flour (Soft Wheat Flour Type “00”), Water, Evaporated Cane Juice, Salt, Yeast, Canola Oil and Olive OilEasy to stretch and bakes off light & crispy.
*Available in: DB, RS, PB, FB, TWC
Wheat Blend – Ingredients: Unbleached Flour (Wheat Flour, Malted Barley Flour, Vitamin C, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid), Water, Salt, Honey, Yeast, Canola Oil and Olive OilA blend of white and wheat flour with a touch of honey for sweetness.
*Available in: DB, RS, PB, FB, TWC
Double Wheat – Vegan – Ingredients: Cracked Whole Wheat Flour and Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Vitamin C, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid), Water, Salt, Yeast, Evaporated Cane Juice, Brown Sugar, Canola Oil and Olive OilA heartier dough with the addition of cracked wheat for a nutty taste.
*Available in: DB, RS, PB, FB, TWC
King Kaiser – Vegan – Ingredients: Bleached Wheat Flour (Malted Barley Flour, Niacin, Iron, Ascorbic Acid, Thiamine Mononitrate, Riboflavin and Folic Acid), Water, Salt, Yeast, Canola Oil and Olive OilThe ultimate dough for a traditional New York style pizza.
*Available in: DB, RS
Gluten Free – Vegan – Ingredients: Water, Rice Flour, Modified Rice Starch, Potato Starch, Canola / Olive Oil Blend, Evaporated Cane Juice, Tapioca Flour, Potato Flour, Yeast, Salt, Xanthan Gum, Calcium Sulfate (Added for freshness)A thin crust alternative to wheat-based pizzas. Produced in a certified and dedicated gluten free facility. Free of dairy, soy, egg, wheat and GMOs. Perfect for anybody with Celiac or gluten intolerances.
*Available in: PB
| PRODUCT DESCRIPTION | UNITS PER CASE | CASE NET WEIGHT | CASE SIZE | T/H |
|---|---|---|---|---|
| 4oz DOUGH BALL | 60 | 15.00lbs | 12 X 12 X 6 | 12×6 |
| 5oz DOUGH BALL | 60 | 18.75lbs | 12 X 12 X 8 | 12×6 |
| 6oz DOUGH BALL | 60 | 22.50lbs | 12 X 12 X 8 | 12×6 |
| 7oz DOUGH BALL | 48 | 21.00lbs | 12 X 12 X 8 | 12×6 |
| 8oz DOUGH BALL | 48 | 24.00lbs | 12 X 12 X 8 | 12×6 |
| 9oz DOUGH BALL | 48 | 27.00lbs | 12 X 12 X 10 | 12×6 |
| 10oz DOUGH BALL | 48 | 30.00lbs | 12 X 12 X 10 | 12×6 |
| 11oz DOUGH BALL | 48 | 33.00lbs | 12 X 12 X 10 | 12×6 |
| 12oz DOUGH BALL | 30 | 22.50lbs | 12 X 12 X 10 | 12×6 |
| 13oz DOUGH BALL | 30 | 24.30lbs | 12 X 12 X 10 | 12×6 |
| 14oz DOUGH BALL | 30 | 26.25lbs | 12 X 12 X 10 | 12×6 |
| 16oz DOUGH BALL | 24 | 24.00lbs | 12 X 12 X 10 | 12×6 |
| 18oz DOUGH BALL | 24 | 27.00lbs | 12 X 12 X 10 | 12×6 |
| 20oz DOUGH BALL | 24 | 30.00lbs | 12 X 12 X 11 | 12×6 |
| 21oz DOUGH BALL | 24 | 31.50lbs | 12 X 12 X 11 | 12×6 |
| 22oz DOUGH BALL | 24 | 31.50lbs | 12 X 12 X 11 | 12×6 |
| 24oz DOUGH BALL | 20 | 30.00lbs | 12 X 12 X 11 | 12×6 |
| 26oz DOUGH BALL | 20 | 33.00lbs | 12 X 12 X 11 | 12×6 |
HANDLING SUGGESTIONS:
- Remove dough balls from the freezer
- Lightly coat balls with oil and place on a sheet pan or in proofing box
- Cover sheet pan with plastic wrap or cover proofing box with lid
- Thaw and proof in the refrigerator for 24 – 72 hours
- Allow dough balls to sit for 30 – 60 minutes at room temperature before processing
- Roll, press or hand stretch dough to desired size
- When saucing pizza, leave ¼ – ½ inch to edge for a delicious crispy crust!
Please contact one of Patty’s pizza professionals with any proofing questions.
BAKING INSTRUCTIONS FOR WOOD FIRED AND DECK OVEN
- Bake at 500-700 degrees
- Bake directly on deck of oven
- Bake for approximately 5 minutes, rotate pizza half way thru cooking time if baking uneven
BAKING INSTRUCTIONS FOR STANDARD OVEN, CONVECTION AND CONVEYOR OVENS
- Bake at 425 – 500 degrees
- Bake on a pizza screen, pizza stone, parchment paper or a pre-heated sheet pan
- Bake for approximately 5 – 8 minutes, rotate pizza half way thru cooking time if baking uneven
All baking times and temperatures are approximate. For best results pre-heat oven. If bubbling occurs, puncture with fork.
STORAGE SUGGESTIONS:
For best results, store thawed dough balls in refrigeration for up to 3 days. Store frozen dough balls in the freezer for up to 90 days. Do not refreeze once thawed.