MB's Famous Pizza Dough
It’s pizza night, and you will be READY! Our doughs are made fresh on premises and quickly frozen so you can enjoy them baked hot out your own oven!! Doughs come in classic Italian, whole wheat, rosemary, or roasted garlic and oregano. Did I mention that the herbs come out of MB’s own garden? Use these doughs for baked or grilled pizza, or how about for hot homemade dinner rolls, calzones, sandwich buns….it’s boundless! Doughs come in groups of four, in various combinations.
It’s pizza night, and you will be READY! Our doughs are made fresh on premises and quickly frozen so you can enjoy them baked hot out your own oven!! Doughs come in classic Italian, whole wheat, rosemary, or roasted garlic and oregano. Did I mention that the herbs come out of MB’s own garden? Use these doughs for baked or grilled pizza, or how about for hot homemade dinner rolls, calzones, sandwich buns….it’s boundless! Doughs come in groups of four, in various combinations.
It’s pizza night, and you will be READY! Our doughs are made fresh on premises and quickly frozen so you can enjoy them baked hot out your own oven!! Doughs come in classic Italian, whole wheat, rosemary, or roasted garlic and oregano. Did I mention that the herbs come out of MB’s own garden? Use these doughs for baked or grilled pizza, or how about for hot homemade dinner rolls, calzones, sandwich buns….it’s boundless! Doughs come in groups of four, in various combinations.
PIZZA DOUGH SUGGESTIONS:
For best results, thaw frozen dough overnight in the refrigerator. After thawing, place dough in a large, lightly oiled bowl, then cover with a clean dish towel and allow to proof at room temperature for at least 1½ hours. Proofing times vary depending on the season and location—proofed dough should be soft to the touch and still have a slight chill. An instant-read thermometer inserted into the center of the dough should read approximately 75°F. Once dough is fully proofed, stretch or roll it flat and top with your favorite ingredients. Bake in a very hot oven (425-450 degrees). For same-day use, leave dough at room temperature for approximately four hours prior to baking (times will vary based on season and location)
Alternative suggestion- after rolling out your dough, sauce it and bake without toppings. During this time you can watch it cook, checking the edges and bottom. When it looks about 80% done, take it out of the oven and add your toppings and finish it in the oven. It’s best not to overload with your ingredients. Before serving brush edges with extra virgin olive oil. Try using pesto or BBQ sauce instead of traditional tomato sauce.
Classic Italian- Flour (bleached wheat flour, malted barley flour, niacin, iron, potassium bromate, thiamin mononitrate, riboflavin, folic acid), water, olive oil, sugar, salt, yeast (yeast (saccharomyces cerevisae), sorbitan monostearate, ascorbic acid).
Garlic Oregano- Flour (bleached wheat flour, malted barley flour, niacin, iron, potassium bromate, thiamin mononitrate, riboflavin, folic acid), water, olive oil, sugar, salt, yeast (yeast (saccharomyces cerevisae), sorbitan monostearate, ascorbic acid)., roasted garlic, fresh oregano.
Rosemary- Flour (bleached wheat flour, malted barley flour, niacin, iron, potassium bromate, thiamin mononitrate, riboflavin, folic acid), water, olive oil, sugar, salt, yeast (yeast (saccharomyces cerevisae), sorbitan monostearate, ascorbic acid), fresh rosemary.
Whole Wheat- Water, whole wheat flour, olive oil, sugar, salt, yeast (yeast (saccharomyces cerevisae), sorbitan monostearate, ascorbic acid).
Contains: Wheat.