Our fresh dough crusts are carefully mixed, formed and then quickly frozen to capture all the goodness of fresh dough: rich aroma, full flavor and pleasing texture. Simple and economical to use because there is no messy preparation, forming or clean-up.

This product can be baked from a thawed or slacked out state as well as directly from frozen. For best results we always suggest thawing the product first. The entire case can be thawed in 24-36 hrs. under refrigeration. Product can also be thawed in smaller quantities under refrigeration or at room temperature in significantly less time. Individual crusts can be thawed at room temperature and ready to bake in 2-3 hrs. A raw dough product will generally perform the best when its temperature has reached between 65-75f.

Method 1: Remove crusts from freezer. Separate and allow to sit at room temperature 2-3 hours. Place thawed crust onto screen , oiled pan or on to cornmeal if baking on deck oven.

Method 2: Remove crust from freezer. Place crust on oiled baking pan. Place crust into non-humidified proof box for 50-60 minutes. Remove from proof box, top and bake.

Method 3: Remove crusts from freezer and place in refrigerator for 24-36 hours before use. If crusts are left in the box, allow an additional 12 hours thawing time. Place thawed crust onto screen, oiled pan or corn meal if baking in a deck oven. Top and bake.

Method 4: Remove crust from freezer. Place on screen, oiled pan or corn meal. Top and bake

Handling thawed crust: Peel plastic separator sheet away from top of crust. Place hand under bottom separator sheet and turn crust over onto Screen, oiled pan, ect. Slowly peel off remaining plastic sheet.