| FRESH
(SHEETED) CRUSTS
 Baker’s
Quality Pizza Crusts® Fresh Crust is most like a
traditional thin pizzeria crust. It is yeast leavened
and has a distinctive flavor. Proofing is required to
fully develop the flavor and achieve the crisp airy
texture that makes this crust so desirable. If you want
a high quality crust without the mess and expense of
making your own, this is the one to use. Your customers
will think you made the crust in your kitchen. This
dough can also be used to make bread sticks, calzones
and stromboli.
HANDLING/BAKING INSTRUCTIONS
Keep frozen until ready to proof. To prevent breakage,
avoid dropping the case of crusts on the floor or shelf.
In a case, there are two bags of ten crusts each so
that one bag at a time can be thawed. Preferably, thaw
from frozen overnight in refrigerator at 35°-45°,
then proof at room temperature in the plastic bag for
a minimum of 2 hours or until double in thickness and
pillowy. (Do not attempt to separate frozen crusts.
Thaw entire bag of 10 crusts). The product is now ready
to use and will provide the best results if used within
48 hours. If all crusts are not immediately used, place
them, still bagged, under 34°-40° refrigeration.
When ready to prepare a pizza, remove one crust from
the pack and heavily dock the crust with a dough docking
roller. Docking the crust well helps to prevent bubbling
while baking. Place the crust on a screen or corn meal
dusted 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 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.
SHELF LIFE
Frozen – 45 days
Refrigerated – 48 hours proofed; 4-5 days thawed
but not proofed (Do not refreeze)
CRUST SIZES AND SPECIFICATION |
