Products

presheeted raw Pizza Crust

This product is designed to work the same as a doughball but we have preformed it for you. This is a versatile product that can be made into any style of crust, breadstick, Stromboli or calzone. Bake it cold for a thin crust or proof at room temperature for an ultra light, thick crust.

Presheeted Frozen Pizza Crusts must be stored frozen at 0°F until the time of preparation or baking. Product may be stored frozen up to 120 days from date of manufacture and 3 days under refrigeration. Crusts must be kept in the bag either in or out of the box and the bags must be kept closed to prevent freezer burn or drying.


  1. Baking Instructions

  2. Oven Type
    Temp
    Bake Time
  3. Residential
    425°F
    12-14 Minutes
  4. Commercial Deck
    425°F-500°F
    10-12 Minutes
  5. Conveyor (Impingement)
    425°F-500°F
    6-8 Minutes
  6. Convection
    425°F
    6-8 Minutes
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Storing/Baking

Optimum results are obtained by thawing under refrigeration or at room temperature followed by proofing in a humidified proof box or covered at room temperature. Thawing and proofing will produce a product with added thickness and a light, airy texture. Product may also be baked from the frozen state and will result in a thinner finished pizza with a tight grain or texture and random bubbling or blisters in the crust. Crusts are pre docked for your convenience and will not require further docking.

When Presheeted frozen Pizza Crusts are prepared from a refrigerated state, thaw crusts under refrigeration (36°F) for 24-48 hours prior to use. Product should not be refrigerated (retarded) in excess of 3 days.

When baking directly from refrigeration, use the parchment separator sheet to transfer the thawed dough to a screen, oiled pan or dusted pizza peel by placing it dough side down and peeling the parchment paper from the top. Top and bake. You may also dust with additional flour or corn meal and bake directly on a deck or stone. Baking directly from refrigeration will result in a thinner, tighter grained product.

When proofing from refrigeration, follow the same procedures as above for panning or screening the product. Place the product in a humidified proof box for 15-20 minutes at no more than 110°F or cover and place at room temperature (70°F) for 1-2 hours. Proof times can be lengthened by lower temperatures or shortened by higher temperatures not exceeding 110°F. The raw product will at least double in height prior to baking when properly proofed. Top and bake.

Presheeted Frozen Pizza Crusts may be baked directly from the frozen state. When baking directly from frozen, remove the parchment separator sheet and place on a screen or oiled pan, top and bake. You may also dust with additional flour or corn meal and bake directly on a deck or stone. Baking directly from the frozen state will produce a product that is thinner and has a tight grain or texture with random bubbling or blisters in the crust.

Proofing directly from the frozen state is also an option. Remove the parchment separator sheet and place on a screen or oiled pan. Place the product in a humidified proof box for 30-40 minutes at no more than 110°F or cover and place at room temperature (70°F) for 2-3 hours. Proof times can be lengthened by lower temperatures or shortened by higher temperatures not exceeding 110°F. The raw product will double in height prior to baking when properly proofed.

Testimonials From Our Clients

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