Preparation, Storage, and Baking Guidance
This page provides practical handling information for operators working with Forno Medici dough balls in professional kitchen environments.
Basic preparation guidance for kitchen teams
- Keep frozen at 0°F / -18°C or below.
- Transfer dough balls to refrigeration and thaw for approximately 24 hours.
- Allow dough to rest at room temperature for 30–40 minutes before stretching.
- Stretch by hand or equipment, top as desired, and bake according to oven platform.
Ingredients: 00 Flour, Water, Vegetable Oil Shortening(Soybean and/or Canola), Yeast, Sugar, Salt, Ascorbic Acid.
Store frozen for long-term holding. Once thawed, refrigerated shelf life is up to 4 days under appropriate cold storage conditions.
Mix. Ferment. Portion. Flash Freeze. Ship.
Our production sequence is structured to preserve dough integrity and support reliable kitchen handling after thaw.
Reference times for common oven platforms
500°F — approximately 8–10 minutes
425°F — approximately 8–10 minutes
500°F — approximately 6–8 minutes
450°F — approximately 12–15 minutes
Common handling and storage questions
The product is shipped frozen and intended for standard frozen foodservice distribution and storage.
Under proper frozen storage conditions, shelf life can extend up to 12 months.
Transfer to refrigeration for thawing, then allow time at room temperature before stretching for best handling results.
Yes. Each dough ball is individually wrapped to support cleaner handling and more controlled usage.
The dough can be used in deck ovens, conveyor ovens, wood-fired ovens, and other high-temperature pizza baking environments.
Yes. The program includes multiple dough ball sizes to support different menu and portion requirements.
Yes. Contact our team for specifications, handling guidance, sample requests, or commercial information.
Request specs, samples, or sales support
Our team can provide technical guidance, product information, and support for operators, buyers, and distribution partners.