Patty’s Award Winning Dough Balls

Patty's Award Winning Dough Balls
Patty's Award Winning Dough Balls

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 3 to 32 ounces.

If your company has a recipe you absolutely love, we DO that too!

PATTY’S SIGNATURE DOUGH RECIPES:

*DB – Dough Ball * RS– Raw Sheeted Dough * PB – Par- Baked * FB – Flat bread * TWC – Topped with Sauce & Cheese
** Unless otherwise stated, Patty’s signature recipes are designed to cook in most ovens.

 

Classic -Ingredients: Unbleached Flour (Wheat Flour, Malted Barley Flour, Vitamin C, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid), Water, Evaporated Cane Juice, Eggs, Salt, Yeast, Canola Oil and Olive Oil This is the one that made us famous! A cross between Italian and New York pizza dough with a California twist.
*Available in: DB, RS,PB,FB,TWC

Classic – Vegan – Patty’s classic pizza dough without egg.
*Available in: DB, RS,PB,FB,TWC

Caputo Americana-Vegan – Ingredients: “OO” Caputo Americana Flour (Soft Wheat Flour Type “OO”), Water, Evaporated Cane Juice, Yeast and SaltA true Italian Old World Classic.
*Available in: DB, RS, PB, FB, TWC

Caputo Neapolitan V2-Vegan – Ingredients: “OO” Caputo Flour (Soft Wheat Flour Type “OO”), Water, Yeast, Evaporated Cane Juice, Salt and Vital Wheat GlutenA true Italian Old World Classic. Designed for wood-fired & high-temp ovens. **
*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), “OO” Caputo Americana Flour (Soft Wheat Flour Type “OO”), 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

Herb – Ingredients: Unbleached Flour (Wheat Flour, Malted Barley Flour, Vitamin C, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid) Water, Evaporated Cane Juice, Eggs, Salt, Yeast, Canola Oil, Olive Oil, Rosemary, Dill and BasilPatty’s classic pizza dough with the addition of rosemary, dill and basil.
*Available in: DB, RS, PB, FB, TWC

King Arthur- 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

Cauliflower & Quinoa -Vegan – Ingredients: Unbleached Flour (Wheat Flour, Malted Barley Flour, Vitamin C, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid), Quinoa Flour, Dehydrated Cauliflower, Water, Salt, Yeast, Canola Oil and Olive OilRicher in Vitamins B, C, K and protein.
*Available in: DB, RS, PB, FB, TWC

Sourdough – Vegan – Ingredients: Unbleached Flour (Wheat Flour, Malted Barley Flour, Vitamin C, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid), Water, Sourdough Starter, Salt, Yeast, Molasses, Canola Oil and Olive OilLight and crisp with a subtle tangy flavor.
*Available in: DB, RS,PB,FB,TWC

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 & 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
3oz DOUGH BALL 60 11.25lbs 12 X 12 X 6 12×5
4oz DOUGH BALL 60 15.00lbs 12 X 12 X 8 12×5
5oz DOUGH BALL 60 18.75lbs 12 X 12 X 8 12×5
6oz DOUGH BALL 60 22.50lbs 12 X 12 X 8 12×4
7oz DOUGH BALL 48 21.00lbs 12 X 12 X 8 12×4
8oz DOUGH BALL 48 24.00lbs 12 X 12 X 8 12×4
9oz DOUGH BALL 48 27.00lbs 12 X 12 X 10 12×4
10oz DOUGH BALL 48 30.00lbs 12 X 12 X 10 12×4
11oz DOUGH BALL 48 33.00lbs 12 X 12 X 10 12×4
12oz DOUGH BALL 30 22.50lbs 12 X 12 X 10 12×4
13oz DOUGH BALL 30 24.30lbs 12 X 12 X 12 12×4
14oz DOUGH BALL 30 26.25lbs 12 X 12 X 12 12×4
16oz DOUGH BALL 24 24.00lbs 12 X 12 X 12 12×4
18oz DOUGH BALL 24 27.00lbs 12 X 12 X 12 12×4
20oz DOUGH BALL 24 23.00lbs 12 X 12 X 12 12×4
21oz DOUGH BALL 24 31.50lbs 12 X 12 X 12 12×4
22oz DOUGH BALL 24 31.50lbs 12 X 12 X 12 12×4
24oz DOUGH BALL 20 30.00lbs 12 X 12 X 12 12×4
26oz DOUGH BALL 20 33.00lbs 12 X 12 X 12 12×4

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
  • Thaw and proof in the refrigerator for 24 – 48 hours (The time will vary depending on the size of the dough ball)
  • Allow dough balls to sit for 30 – 60 minutes at room temperature before processing
    (The larger the dough ball, the more bench time required)
  • Roll, press or hand stretch dough to desired size
  • When saucing pizza, leave ¼ – ½ inch to edge for a delicious crispy crust!

BAKING INSTRUCTIONS FOR WOOD FIRED AND DECK OVEN

  • Bake at 500-700 degrees
  • Bake on 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, pre-heated sheet pan, or even on the grill!
  • 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:

  • Shelf life of thawed and refrigerated dough balls: 2 days
  • Shelf life frozen dough balls: 45 days
  • Do not refreeze once thawed