Rizzuto's parbaked pizza crusts are crafted in the Northwest using traditional baking methods and no chemical leavening. We start with quality ingredients including flour, milled from wheat grown on the Northern plains, pure mountain water and fresh yeast. These ingredients lay the foundation for premium baked goods. Using a traditional process of shaping the crusts to size, by either "cold" pressing or handcrafting, we then allow for abundant fermentation or "proof" time to naturally impart flavor and texture. Quality ingredients coupled with old world baking traditions are what create a parbaked pizza crust that keeps your customers coming back for more pizza.
Rizzuto's Thin Pizza Crusts are 3/8" (10mm) in thickness and are light and crispy. Never dense, doughy or cardboard like. A basic canvas for you to create your very own pizza masterpiece.
Parbaked 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.
| Type of Oven | Temperature | Bake Time |
| Residential | 425°F | 6-8 Minutes |
| Commercial Deck | 425-500°F | 8-10 Minutes |
| Impingment Conveyor | 500-550°F | 3-5 Minutes |
| Convection | 425-450°F | 5-8 Minutes |
Thick Garlic & Butter pizza crusts are created using a rich formulation including a hint of garlic flavor and an infusion of butter flavored shortening flakes. 1/2" (13mm) in thickness, this crust finishes with a crispy bottom and a soft, tender center. Our Garlic and Butter crust "holds" very well in warmers or on a buffet line.
Parbaked 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.
| Type of Oven | Temperature | Bake Time |
| Residential | 425°F | 6-8 Minutes |
| Commercial Deck | 425-500°F | 8-10 Minutes |
| Impingment Conveyor | 500-550°F | 3-5 Minutes |
| Convection | 425-450°F | 5-8 Minutes |
Extra Thick pizza crusts are light and airy, 3/4" (20mm) thick. We produce the product through specific formulation and abundant proofing which results in a flavorful, thick yet very light product.
Parbaked 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.
| Type of Oven | Temperature | Bake Time |
| Residential | 425°F | 6-8 Minutes |
| Commercial Deck | 425-500°F | 8-10 Minutes |
| Impingment Conveyor | 500-550°F | 3-5 Minutes |
| Convection | 425-450°F | 5-8 Minutes |
The Special Thin crusts are hands down the best thin pizza crust at 1/4" (6mm) in thickness. We start with a rich formula and fresh yeast, then press it to form, dock and bake directly. Similar in appearance to "hot pressed" pizza crust but far more tender with a smooth, melting finish. This crust "holds" very well in warmers or on a buffet line.
Parbaked 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.
| Type of Oven | Temperature | Bake Time |
| Residential | 425°F | 8-10 Minutes |
| Commercial Deck | 425-500°F | 10-12 Minutes |
| Impingment Conveyor | 500-550°F | 4-6 Minutes |
| Convection | 425-450°F | 7-10 Minutes |
Handstretched Pizza Crusts are truly a handmade masterpiece. We start with a focaccia style dough, which is the oldest most universal form of pizza dough. This crust was designed to emulate the process and results of the original pizzerias. No dough conditioners and handcrafting impart an appearance, texture and finish that make this the most premium pizza crust available.
Parbaked 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.
| Type of Oven | Temperature | Bake Time |
| Residential | 425°F | 6-8 Minutes |
| Commercial Deck | 425-500°F | 8-10 Minutes |
| Impingment Conveyor | 500-550°F | 3-5 Minutes |
| Convection | 425-450°F | 5-8 Minutes |
Handstretched Italian Gourmet crusts are produced the same way as our Handstretched crusts with additional flavoring and topped lightly with mozzarella cheese. The formulation includes an infusion of Italian seasonings, parmesan cheese and a hint of crushed red chilies to spice things up a bit.
Parbaked 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.
| Type of Oven | Temperature | Bake Time |
| Residential | 425°F | 6-8 Minutes |
| Commercial Deck | 425-500°F | 8-10 Minutes |
| Impingment Conveyor | 500-550°F | 3-5 Minutes |
| Convection | 425-450°F | 5-8 Minutes |
Handstretched Savory Multi Grain crusts provide a fresh approach for today's consumer. We use a seven grain blend flavored with chopped garlic and basil to create a pizza crust that proves you don't have to give up taste and texture to provide a healthy alternative.
Parbaked 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.
| Type of Oven | Temperature | Bake Time |
| Residential | 425°F | 6-8 Minutes |
| Commercial Deck | 425-500°F | 8-10 Minutes |
| Impingment Conveyor | 500-550°F | 3-5 Minutes |
| Convection | 425-450°F | 5-8 Minutes |
Our Whole Grain crusts are very similar to our Extra Thick crusts with the added benefit of whole grain. Light and flavorful with a hint of garlic. Another healthy alternative that provides a good source of fiber.
| Type of Oven | Temperature | Bake Time |
| Residential | 425°F | 6-8 Minutes |
| Commercial Deck | 425-500°F | 8-10 Minutes |
| Impingment Conveyor | 500-550°F | 3-5 Minutes |
| Convection | 425-450°F | 5-8 Minutes |
5.5" Deep Dish is our most popular single serve pizza crust. Available in white, whole grain and microwavable formulas, this is a very versatile product. Add a sausage patty, county gravy and cheese for breakfast or sauce, cheese and pepperoni with a side salad for a lunch special.
Parbaked 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.
| Type of Oven | Temperature | Bake Time |
| Residential | 425°F | 5-7 Minutes |
| Commercial Deck | 425-500°F | 5-7 Minutes |
| Impingment Conveyor | 500-550°F | 2-4 Minutes |
| Convection | 425-450°F | 4-6 Minutes |