Spriana Wood-Fire Pizza Dough
A high-heat formulation for deck and wood-fired ovens: open crumb, blistered edge, and the leopard char your regulars photograph.
Char is a formula,
not an accident.
Most frozen dough dies in a 700 degree oven. Spriana is built for it: a formulation that opens up at high heat instead of burning flat, so a wood-fired menu can run on frozen dough without anyone tasting the difference.
Nine sizes in balls and flats, including a 16 oz food service ball for high-volume lines.
| Product | Code | Case Count | Unit Weight (lbs) |
|---|---|---|---|
| Spriana Wood Fire Pizza Dough | |||
| Spriana 6 oz Pizza Dough Flats | SP6 | 75 | 31 |
| Spriana 7 oz Pizza Dough Flats | SP7 | 70 | 33 |
| Spriana 8 oz Pizza Dough Flats | SP8 | 65 | 33 |
| Spriana 9 oz Pizza Dough Flats | SP9 | 24 | 16 |
| Spriana 10 oz Pizza Dough | SP10 | 50 | 34 |
| Spriana 16 oz Food Service Pizza Dough | SP16FS | 33 | 35 |
| Spriana 20 oz Pizza Dough | SP20 | 26 | 35 |
| Spriana 24 oz Pizza Dough | SP24 | 22 | 35 |
| Spriana 26 oz Pizza Dough | SP26 | 20 | 35 |
Transcribed from the Covelli key product list. UPCs, pallet TI x HI (7 x 8), and case dims (19 x 11 x 9.5) are on the full spec sheet. Custom sizes and recipes available on every line.
Opens and blisters at deck and wood-fire temperatures instead of scorching flat.
Pre-pressed flats for speed, traditional balls for the pizzaiolo show at the pass.
Thaw and proof on your schedule. The oven does the theater.
