Baker’s Quality Pizza Crusts® Fresh Wheat 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 wheat crust without the mess and expense of making your own, this is the one to use. Like our regular sheeted crust, this dough can also be used to make bread sticks, calzones and stromboli.
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 the 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 with the waxed sheet under it 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, pull off the waxed paper 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.
Frozen – 45 days
Refrigerated – 48 hours proofed; 4-5 days thawed but not proofed (do not refreeze).
CRUST SIZES AND SPECIFICATIONS For printable baking and nutritional information, click here.
Bakers Quality Pizza Crusts®, Inc. offers many sizes of its Fresh Sheeted Wheat crust, from 6” to 18” round as well as 12” x 16” rectangular. Please contact us for size, case count and crust weight details.