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Which processes do you complete to prepare FROZEN pan dough?

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  • Prep plastic round pan for proofing, place dough in pan, proof, transfer to metal oiled pan, place sauce, cheese and toppings. Bake.

  • Daily RFI preparation

  • You do appropriate amounts of oil squirted into the pan this can differ depending on the oil pump you have at your store. You then spread that oil around by tilting the pan in different directions, lay down your dough smooth side up, then spray the edge with the cooking spray provided. How many tall they want stacked could differ at your store the dough is then proofed and after stuck into the walk in. Dating the dough might differ at your store but what I was taught was proofed today, ready today, throw out by day after tomorrow. If doing dough for the end of the night where it just gets stuck into the walk in and not proofed then you date it for made today, ready tomorrow, throw out day after tomorrow.

  • You get 12' pan dough, you take your oil pump (vegetable oil), turn the nozzle to M, give it a pump, swirl the oil around the pan. Then you take your frozen dough, place in pan and spray 1/2 inch around the dough with food release spray. Then it is tempered overnight and proofed in the morning.

  • Use alot of oil

  • Oil the pan and set frozen dough in it then spray the dough

  • You count the pans and lid that you need. Prepair the pans, grab the dough from the freezer, place the dough in the pan, spray the dough with food release, put a lid on the pan, stack the pans in stacks of five.

  • Basic Food Safety Management (FSM) is used to prepare frozen pan dough. Each employee is trained in basic FSM regardless of job title.

  • Pan, oil, frozen disk. Put it in the "proofer" (the warmer) for ≈ 2 hours-ish (until the dough has risen to the "line" in the pan". Stick it in the fridge/cooler.

  • You take it out of the box and spray this oil on the pan you place the dough on the pan and then you put a lid on it and put it in the heat box for it to rise

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