A subtle sweetness differentiates this oven rising crust from others. Cook 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 cornmeal-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, Leavening Agent (Sodium Biccarbonate, Sodium Aluminum Phosphate, Palm Oil, Hydrogenated Soybean Oil) Dough Conditioner (Enriched Wheat Flour, Guar Gum, Deactivated Yeast, Xanthan Gum, DATEM, Enzymes, Ascorbic Acid), Dextrose, Salt (Salt, Yellow Prussiate of Soda), Yeast (Sorbitan Monostearate, Ascorbic Acid), Natural Flavors
Frozen : 90 Days
Refrigerated : 4 Days (Do Not Refreeze)