Our most versatile crust option can be cooked from frozen or thawed but no proofing is necessary. This crust rises in the oven and is ideal for a variety of applications from Take & Bake, Deli’s, Deep Dish or Frozen Pizzas.
Keep frozen until ready to use. Individual crusts should be cooked from frozen. If thawing is necessary, store under 34°-45° refrigeration and use from the refrigerator. Crusts should be used within 4 days of being thawed.
When ready to prepare a pizza, remove one crust, place it on a screen or corn meal dusted pizza peel and make the pizza. If thawed, the crust may be docked to prevent any bubbling during the cooking process. The crust will bake best in either a slate deck oven or a conveyor oven, both set at a temperature between 500° and 550°. Temperatures are guidelines and will vary depending on the performance of each oven.
For a Chicago style pan pizza, place the thawed crust into a well oiled, heavy gauge pizza pan. The diameter of the crust should exceed that of the pan so the crust will lie up against the vertical edge of the pan. Apply the sauce, cheese and toppings and cook the pizza until the bottom of the crust is golden and the interior of the pizza is finished cooking.
If this crust will be used in a “Take & Bake” application, place the thawed crust in a bake-able pizza tray sprayed with food release, top and wrap. The baking instructions are the same as above.
Flour (Bleached Wheat Flour, Potassium Bromate, Enzyme), Water, Soybean Oil, Dextrose, Leavening Agent (Sodium Bicarbonate, Sodium Aluminum Phosphate, Palm Oil, Hydrogenated Soybean Oil), Palm Oil, Yeast, Dough Conditioner (Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Guar Gum, Inactive Dry Yeast, Xanthan Gum, DATEM, Ascorbic Acid, Enzymes), Salt (Salt, Yellow Prussiate of Soda), Vital Wheat Gluten, Nonfat Dry Milk (Whey Solids, Lactose, Milk Protein)
Frozen : 90 Days
Refrigerated : 5 Days (Do Not Refreeze)