Yeast Leavened and Batch Proofed, our unique process creates a thin and crispy parbaked crust that allows for easy handling and immediate service. Our number one seller for a reason, give your customers a crust worth coming back for.
Keep frozen, but thaw at least one hour prior to use. Thaw the crusts in a plastic bag so they don’t dry out. In a case of crusts, there is waxed paper between every 10 crusts so that a portion of the case can easily be removed for thawing. Once thawed, store the crusts at 34° – 45° and use from the refrigerator. There is no need for proofing and parbakes can be held under refrigeration for 7-10days. To prevent breakage, avoid dropping the case of crusts on the floor or shelf.
When ready to prepare a pizza, remove one crust from the pack, place it on a screen or pizza peel with the oiled side down. Then make your pizza. The crust will bake best in either a slate deck oven or a conveyor oven, both set at a temperature between 450 and 550. Temperatures are guidelines and will vary depending on the performance of each oven. Your pizza is fully cooked when the toppings are done and the crust is a golden brown on the bottom.
Flour (Bleached Wheat Flour, Potassium, Bromate, Enzyme), Water, Soybean Oil and Fully Hydrogenated Soybean Oil, Dextrose, Salt (Salt, Yellow Prussiate of Soda), Yeast (Sorbitan, Monostearate, Ascorbic Acid)
Frozen : 120 Days
Refrigerated : 10 Days (Do Not Refreeze)