Keep frozen, but thaw at least one hour prior to use. Thaw the crusts in a plastic bag so they don’t dry out. Once thawed, store the crusts at 34°-45° and use from the refrigerator. There is no need for proofing and crusts can be held under refrigeration for 7 days. 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 and make the pizza. The crust will bake best in either a slate deck oven or a conveyor oven, both set at a temperature between 425° and 475°. 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.
Water, Tapioca Starch, Brown Rice Flour, White Rice Flour, Sorghum Flour, Egg Whites, Milk Powder, Sugar, Canola/Olive Oil Blend, Yeast, Sea Salt, Xanthan Gum, Cultured Brown Rice, Dough Enhancer (Sunflower Lecithin, Ascorbic Acid, Tapioca Flour, Ginger Root.
Frozen : 1 Year
Refrigerated : 7 Days