Our pizza crusts are produced using age old baking techniques. Individual dough pieces are portioned, molded into doughballs, hand formed to size and baked. This is the same technique that has been used by pizzerias since the beginning.

The Italian Gourmet is a savory variation of our signature Handstretched crust. This crust starts with a traditional focaccia dough and then we add grated parmesan cheese, garlic, oregano, a hint of crushed red chilis and topped with mozzarella cheese. Like the Handstretched, this product is as close to fresh dough that you can get in a par baked crust.

Par baked pizza crusts have less moisture than raw dough and it is important to remember that you do not want to over bake or dry out the crust. The crust is properly done when it begins to turn a golden brown. Crusts can be baked directly on the rack, conveyor or deck if the toppings are completely baked in the same amount of time as the crust. If you need increased bake time we recommend baking on a pan. Pans can be lightly greased with extra virgin olive oil or butter flavored vegetable oil. This will provide a slight frying effect and will enhance the flavor of the ingredients on your pizza. The bake times provided below are recommended for baking without a pan. Bake time and/or temperature will be increased significantly when baking on a pan.

Crusts may be stored either frozen or refrigerated. It is important to ensure that crusts remain stored in plastic bags and kept closed. Pizza crusts are a relatively thin bread product and are very susceptible to drying if left uncovered for extended periods of time, especially under refrigeration.

In applications where crusts are to be stored frozen, product should be thawed prior to topping and baking. Pizza crust shrink in size when frozen and will regain their specified size when fully thawed. Flavor and visual appeal can be enhanced by brushing the crust with olive oil or olive oil and herb mixture.

Par baked crusts are the easiest, most consistent product to use from a preparation and labor standpoint.