Patty’s Gourmet Four Cheese Pizzas

  • Patty's Gourmet Four Cheese Pizza
  • Vine Ripened Tomatoes
  • Garlic
  • Basil

Patty’s gourmet four cheese pizzas are the perfect solution for the customer in search of simplicity and ease, while still maintaining quality. Our gourmet four cheese pizzas are always ready to go straight from the freezer to the oven. We top each of our hand crafted pizza crusts with our freshly made signature pizza sauce and a custom four cheese blend. Patty’s Pizza proudly uses only the highest quality of RBST free California cheeses, including whole milk mozzarella, provolone, jack and cheddar.

Our four cheese pizzas are available in 4” to 18” diameter, half sheet, and full sheet pans.

PRODUCT
DESCRIPTION
UNITS
PER
CASE
CASE
NET
WEIGHT
CASE SIZE T/H
4” CHEESE 40 10.00lbs 12 X 12 X 8 12×6
5” CHEESE 40 16.00lbs 12 X 12 X 8 12×6
6” CHEESE 20 10.00lbs 14 X 7 X 7 12×8
6” CHEESE XP* 16 8.50lbs 14 X 7 X 7 12×8
7” CHEESE 20 11.00lbs 16 X 8 X 6 10×8
7” CHEESE XP* 16 10.00lbs 18 X 8 X 6 10×8
8” CHEESE 20 14.75lbs 20 X 10 X 8 10×6
9” CHEESE 16 18.00lbs 16 X 8 X 6 10×6
8” CHEESE XP* 20 12.80lbs 18 X 8 X 6 8×7
9” CHEESE XP* 16 15.75lbs 20 X 10 X 8 10×7
10” CHEESE 20 22.00lbs 20 X 10 X 8 10×7
10” CHEESE XP* 16 20.00lbs 20 X 12 X 8 7×7
12” CHEESE 10 14.50lbs 12 X 12 X 8 12×6
12” CHEESE XP* 10 17.00lbs 12 X 12 X 10 12×6
14” CHEESE 10 23.00lbs 14 X 14 X 8 9×6
14” CHEESE XP* 10 28.00lbs 14 X 14 X 10 9×5
16” CHEESE 10 25.75lbs 16 X 16 X 10 6×6
16” CHEESE XP* 8 22.50lbs 18 X 18 X 10 6×6
18” CHEESE 10 30.00lbs 16 X 16 X 8 6×6
1/2 SHEET W/CHEESE 8 23.50lbs 18 X 18 X 8 6×6
18” CHEESE XP* 10 27.00lbs 16 X 12 X 8 6×6
1/2 SHEET W/CHEESE XP* 8 21.00lbs 16 X 12 X 8 6×6
FULL SHEET W/CHEESE 5 23.50lbs 24 X 16 X 6 5×8

Flavors: Classic, Wheat with a touch of honey, Wheat with a touch of honey & Herb,
Herb (rosemary, dill and basil)

INGREDIENTS:

Classic: Unbleached Flour, Water, Sugar, Eggs, Salt, Yeast, Canola Oil and Olive Oil
Wheat with a touch of honey: Unbleached Flour, Whole Wheat Flour, Water, Yeast, Honey, Salt, Canola Oil
and Olive Oil
Wheat with a touch of honey and herb: Unbleached Flour, Whole Wheat Flour, Water, Yeast, Honey, Salt,
Canola Oil, Olive Oil, Rosemary, Dill and Basil
Herb: Unbleached Flour, Water, Sugar, Eggs, Salt, Yeast, Canola Oil, Olive Oil, Rosemary, Dill and Basil
Cheese: Mozzarella, Monterey Jack, Cheddar and Provolone
Sauce: Crushed Tomatoes, Tomato Puree, Blended Italian Cheeses, Spices, Garlic, Onion, and Salt

BAKING INSTRUCTIONS:

All baking times and temperatures are approximate. For best results pre-heat oven. If bubbling occurs, puncture with fork.

STANDARD OVEN, CONVECTION, OR DECK OVEN

  • Bake at 475 – 500 degrees
  • Slide pizza onto oven rack, pizza stone or a lightly oiled sheet pan (adjust oven rack to middle shelf for standard oven)
  • Bake for approximately 5 – 8 minutes, rotate pizza half way thru cooking time if baking uneven

CONVEYOR OVEN

  • Bake at 450 – 500 degrees
  • Slide pizza directly on conveyor belt for optimum baking
  • Bake for approximately 4 – 8 minutes depending on the size of the conveyor

STORAGE SUGGESTIONS:

  • Real California CheeseShelf Life Refrigerated: 3 days
  • Shelf Life Frozen: 6 months
  • Keep par-baked products frozen or refrigerated until ready to bake
  • Do not refreeze thawed product
  • Extra Proof (XP) is an extended proofing process resulting in a thicker, light crispy crust.