Product code
025383-0269
UPC code
10031400253830

Bonici® 16" Proofed Dough, 18/25.5 Oz

BONICI® sheeted proofed pizza crusts provide efficiencies and consistency with unlimited menu ideas. Let us help you reduce labor while delivering consistent size, taste and texture that will meet your consumers' needs.

No Product Images

Reasons to buy

  • These pre-shaped dough products eliminate the need for rolling, additional equipment and clean up, ultimately saving money and time
  • Provides ease of use for back of house - no training needed
  • Raw - Pre-shaped, easy to customize & offers application flexibility
  • Provides efficiencies and consistency
  • Unlimited menu ideas

SERVING SUGGESTIONS

Cover tightly and slack in cooler prior to use. Brush the crust with olive oil just prior to assembling the pizza. To assemble each pizza: Spread sauce evenly over crust. Top with pizza cheese blend, and you're favorite toppings. Bake in either a convection, impinger, or deck oven until golden, crispy, and bubbly.

Packaging Information

MASTER CASE

Gross Weight
30.76 lbs
Net Weight
28.688 lbs
Cube
2.225 ft3
Length
16.875 in
Height
13.5 in
Width
16.875 in

PALLET

TI
6
HI
3

Nutritional Information -

Serving Size

56g

Servings Per Container

About 230

Amount Per Serving

Daily Value % *

Calories

130

Calories from Fat

15

Total Fat

1.5g

2%

Saturated Fat

0.5g

3%

Trans Fat

0g

Polyunsaturated Fat

0g

Monounsaturated Fat

0g

Cholesterol

0mg

0%

Sodium

250mg

11%

Total Carbohydrate

25g

9%

Dietary Fiber

1g

4%

Sugar

1g

0%

Protein

5g

0%

Vitamin D

0%

Potassium

2%

Iron

8%

To inquire if a signed copy of the product formulation statement or Child Nutrition statement is available for this item, please contact the Tyson Foodservice Customer Relations Team at 1-800-261-4754. Or email tysonfoodservice@casupport.com.

Ingredients

Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yeast, contains 2% or less of each of the following: sugar, salt, DATEM blend [DATEM, enzyme blend (salt, wheat starch, enzymes)], guar gum, dextrose, malted wheat flour, sodium acid pyrophosphate, soy lecithin, ascorbic acid (added as a dough conditioner), bakery enzyme blend (amylase, wheat starch, salt), wheat gluten, palm oil with soy lecithin, natural butter flavor type (refined cottonseed oil, natural flavor), and beta carotene, soybean oil.

Allergens

Milk
Soy
Wheat

Dietary needs

0 grams of trans fat icon.
0 Trans Fat
Calorie smart scale icon.
Calorie Smart
No MSG icon.
No MSG

Storage

Shelf Life

180 Days

Storage Temperature - Maximum

0 °F

Storage Temperature - Minimum

0 °F

Storage Method

Frozen

Preparation

Bake

Impinger Oven 450 - 500°F (6 - 7 min) * 1. Keep the crust frozen until ready to use. Thawed or partially thawed crusts should not be re-frozen. 2. Preheat the oven. 3. Remove the paper liner underneath the pizza crust. Do not bake the pizza with paper. 4. Place the pizza crust on a greased pan or a screen pan. Brush garlic oil on the edge of the crust if desired and add toppings. 5. Bake until the pizza becomes golden brown and the internal temperature reaches 180 - 210°F. 6. Optional: Thaw the crust in a retarder overnight, and then top and bake. This will generate better flavor and texture in the crust. * Due to differences in ovens, the baking temperature and baking time may need to be adjusted. Conventional Oven 400 - 450°F (18 - 22 min) * 1. Keep the crust frozen until ready to use. Thawed or partially thawed crusts should not be re-frozen. 2. Preheat the oven. 3. Remove the paper liner underneath the pizza crust. Do not bake the pizza with paper. 4. Place the pizza crust on a greased pan or a screen pan. Brush garlic oil on the edge of the crust if desired and add toppings. 5. Bake until the pizza becomes golden brown and the internal temperature reaches 180 - 210°F. 6. Optional: Thaw the crust in a retarder overnight, and then top and bake. This will generate better flavor and texture in the crust. * Due to differences in ovens, the baking temperature and baking time may need to be adjusted. Deck Oven 500 - 550°F (6 - 8 min) * 1. Keep the crust frozen until ready to use. Thawed or partially thawed crusts should not be re-frozen. 2. Preheat the oven. 3. Remove the paper liner underneath the pizza crust. Do not bake the pizza with paper. 4. Place the pizza crust on a greased pan or a screen pan. Brush garlic oil on the edge of the crust if desired and add toppings. 5. Bake until the pizza becomes golden brown and the internal temperature reaches 180 - 210°F. 6. Optional: Thaw the crust in a retarder overnight, and then top and bake. This will generate better flavor and texture in the crust. * Due to differences in ovens, the baking temperature and baking time may need to be adjusted.


Convection

Convection Oven 375 - 425°F (16 - 20 min) * 1. Keep the crust frozen until ready to use. Thawed or partially thawed crusts should not be re-frozen. 2. Preheat the oven. 3. Remove the paper liner underneath the pizza crust. Do not bake the pizza with paper. 4. Place the pizza crust on a greased pan or a screen pan. Brush garlic oil on the edge of the crust if desired and add toppings. 5. Bake until the pizza becomes golden brown and the internal temperature reaches 180 - 210°F. 6. Optional: Thaw the crust in a retarder overnight, and then top and bake. This will generate better flavor and texture in the crust. * Due to differences in ovens, the baking temperature and baking time may need to be adjusted.


Catalog

Impinger Oven 450 - 500°F (6 - 7 min) * 1. Keep the crust frozen until ready to use. Thawed or partially thawed crusts should not be re-frozen. 2. Preheat the oven. 3. Remove the paper liner underneath the pizza crust. Do not bake the pizza with paper. 4. Place the pizza crust on a greased pan or a screen pan. Brush garlic oil on the edge of the crust if desired and add toppings. 5. Bake until the pizza becomes golden brown and the internal temperature reaches 180 - 210°F. 6. Optional: Thaw the crust in a retarder overnight, and then top and bake. This will generate better flavor and texture in the crust. * Due to differences in ovens, the baking temperature and baking time may need to be adjusted. Conventional Oven 400 - 450°F (18 - 22 min) * 1. Keep the crust frozen until ready to use. Thawed or partially thawed crusts should not be re-frozen. 2. Preheat the oven. 3. Remove the paper liner underneath the pizza crust. Do not bake the pizza with paper. 4. Place the pizza crust on a greased pan or a screen pan. Brush garlic oil on the edge of the crust if desired and add toppings. 5. Bake until the pizza becomes golden brown and the internal temperature reaches 180 - 210°F. 6. Optional: Thaw the crust in a retarder overnight, and then top and bake. This will generate better flavor and texture in the crust. * Due to differences in ovens, the baking temperature and baking time may need to be adjusted. Deck Oven 500 - 550°F (6 - 8 min) * 1. Keep the crust frozen until ready to use. Thawed or partially thawed crusts should not be re-frozen. 2. Preheat the oven. 3. Remove the paper liner underneath the pizza crust. Do not bake the pizza with paper. 4. Place the pizza crust on a greased pan or a screen pan. Brush garlic oil on the edge of the crust if desired and add toppings. 5. Bake until the pizza becomes golden brown and the internal temperature reaches 180 - 210°F. 6. Optional: Thaw the crust in a retarder overnight, and then top and bake. This will generate better flavor and texture in the crust. * Due to differences in ovens, the baking temperature and baking time may need to be adjusted. Convection Oven 375 - 425°F (16 - 20 min) * 1. Keep the crust frozen until ready to use. Thawed or partially thawed crusts should not be re-frozen. 2. Preheat the oven. 3. Remove the paper liner underneath the pizza crust. Do not bake the pizza with paper. 4. Place the pizza crust on a greased pan or a screen pan. Brush garlic oil on the edge of the crust if desired and add toppings. 5. Bake until the pizza becomes golden brown and the internal temperature reaches 180 - 210°F. 6. Optional: Thaw the crust in a retarder overnight, and then top and bake. This will generate better flavor and texture in the crust. * Due to differences in ovens, the baking temperature and baking time may need to be adjusted.


25383-269
25383
025383

Find a Sales Representative