These crusts come in several varieties and sizes, and we have done the mixing, scaling, proofing and partial baking for you. Parbaked pizza crusts continue to be the most widely used product in the category and we have designed our parbaked crusts to rival fresh dough products. We provide the canvas and you paint your own pizza masterpiece.
Crusts may be stored frozen up to 1 year from date of manufacture and refrigerated up to 21 days from date of thawing. 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.
In applications where crusts are to be stored frozen, product should be thawed prior to topping and baking. Pizza crusts shrink in size when frozen and will regain their specified size when fully thawed.
Our Standard Thin, Special Thin, Extra Thick, Garlic & Butter and Whole Grain varieties can be baked on either side. Traditionally the side with open celled texture and pan rings is considered the bottom. We suggest testing each side to find your preference. Surprisingly, there is a significant difference in "bite".
Flavor and visual appeal can be enhanced by brushing the crust with olive oil prior to baking and again on the edges after baking.
We tried your Italian Gourmet crust at the International Pizza Expo several years ago. That crust is so yummy that when we got back to Minnesota we just had to figure out a pizza we could produce with that tasty crust!
- Naomi Warden -Heggies Pizza, Central Minnesota
Rizzuto Foods has been solid partner with Eastern Washington University Dining & Catering Services for many years. They produce very high quality products with sound ingredients that are consistent from case to case.
- Ken Ripley - EWU Dining & Catering Services