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Pizza Crusts

Our family of pizza crusts include:

Dough Balls
Fresh (Sheeted)
Hot Pressed Crusts
Par Baked
Raised Edge Self-Rising
Die Cut Self-Rising
Wheat Crusts


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Dough Balls

Baker’s Quality Pizza Crusts Dough BallsBaker’s Quality Pizza Crusts® Dough Balls are the perfect application for those who want to form their crust but don’t want to mix their own dough.  Once proofed, this product is very similar in taste to our Fresh Crust but offers versatility for those who want to form their own raised edge, make a deep dish crust or prepare calzones or stromboli.  Dough balls require more handling but they are a less expensive alternative to a sheeted crust.

Keep frozen until one day prior to use.  Place desired number of dough balls on a lightly oiled sheet pan or dough ball tray, spray or brush lightly with oil and cover with plastic film to prevent drying.  Place in cooler for up to 2 days.  Upon thawing and at least 1 hour prior to use (2 hours for larger dough balls), remove dough balls from cooler, keep covered and allow to rise to room temperature before forming.  They should be soft and pillowy.  Refrigerate once proofed.

Shape dough with sheeter, dough press, rolling pin or by hand and place on a peel dusted with cornmeal, a screen or an oiled pan.  In addition, a rolled edge can be formed if desired. To reduce bubbling in the oven, dock the crust with a hand docker before topping it.

Dough will perform best in a deck oven or a conveyor oven, both set at a temperature between 450° and 500°.  Temperatures are guidelines and will vary depending on the performance of each oven and the product being made. 

Frozen – 90 days
Refrigerated – 2 days (Do not refreeze)

Bakers Quality Pizza Crusts®, Inc. offers many sizes of its dough balls.  Please contact us for size and case count details.

For printable baking and nutritional information, click here.