AN INTRODUCTION TO
PIZZA CRUSTS

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PIZZA DOUGH IS THE FOUNDATION AND EVERY GREAT PIZZA BEGINS WITH A GREAT PIZZA CRUST.  SOME PREFER A THIN PIZZA CRUST, THIN AS IN A TYPICAL HAND-TOSSED NEAPOLITAN PIZZA, WHILE OTHERS MAY PREFER A THICK AND SOFT PIZZA CRUST, AS IN DEEP-DISH CHICAGO STYLE. CRUSTS ARE TRADITIONALLY PLAIN, BUT MAY AT TIMES BE SEASONED WITH GARLIC OR HERBS. OUR PAR-BAKED PIZZA CRUSTS ARE MADE AVAILABLE TO OUR CUSTOMERS IN VARIOUS SIZES AS WELL AS WHITE FLOUR, WHOLE WHEAT FLOUR + MULTIGRAIN.

FLOUR TYPES + SIZES AVAILABLE

8″ . 12″ . 12×9 . 12×17 . 14×7
WHITE FLOUR
WHOLE WHEAT FLOUR
MULTIGRAIN FLOUR
THIN + THICK CRUSTS
PRESSED + NON-PRESSED

CUSTOM FORMULATIONS AVAILABLE