The suggestion on our package is to broil until the desired appearance is achieved. You may also try baking at a temperature higher than 425ºF or bake for longer than 10 minutes. You could also try moving the oven rack closer to the heating element. Every oven bakes a little differently, so experiment a bit with your oven to get the perfect crust you desire.
You should use the bag supplied in our 12″ crust package or any large food-grade bag, seal it and place it in the refrigerator or freezer. Refrigerating the crust can cause it to harden slightly or stale a little over time; therefore, we recommend freezing.
As mentioned, freezing is the best way to keep the crusts in storage. You can refrigerate the crusts for up to two weeks. With freezing, the crusts will last up to one year. As a good practice, it is always best to use baked products relatively soon after storing them in order to maintain the highest flavor/eating quality. When the crusts are removed from the freezer, they should be allowed to thaw before adding toppings and baking.
We add yeast to our crusts, which are then proofed (fermented) over time. This process of dough development enhances the product quality and gives our crusts their unique flavor.
We are proud to offer gluten free pizza crusts in 7" and 10". Please look for them in your local grocer. If your store does not carry them, please ask your store manager to put them in your stores.
The ingredient l-cysteine is used by many baked products manufacturers as a dough conditioner. It aids in relaxing the dough so that it can be formed, such as pressing it into a pizza crust shape. Our l-cysteine is not from animal sources. It is synthetically produced.
The lactic acid from the starter culture is produced using dextrose, not lactose (milk sugar).
The holes are made by a roller fitted with docker pins. These docker holes help in the baking process to create a more even crust through the oven and minimize the creation of blisters (gas being released by the dough).
After opening the jar of sauce, it can be safely kept in the refrigerator for up to 10 days.
The crusts are partially baked. They are only baked enough to stop the yeast development. This allows the crust to be more shelf stable and easier to handle. They are safe to eat in the partially baked state; however, once the crust is topped with your favorite ingredients and baked, they are entirely cooked.