ItalCrust Wood Fired Pizza Crusts

Wood Fired Pizza Crusts

ItalCrust Restaurant/Chef Storage, Prep and Cooking Instructions

ItalCrust is unique and may not behave like parbaked crust products.  Even the finest chefs ask us for suggestions on getting the most out of their ItalCrust.  So here are a few suggestions to get you started...

* Some combi ovens require a mesh because they have no deck.


Cook until the edges of the pizza are about 80% browned.


Having trouble?  Contact Us

All Oven Types

STORAGE:  Store ItalCrust frozen up until expiration date.  Always keep ItalCrust in its plastic bag to preserve moisture.  Do not refreeze.
DEFROSTING:  For best results, slack crusts individually at room temperature just until soft (15-20 min).  Or move a full case or closed bag to the refrigerator the night before and use within 1-3 days.
PREPARATIONCompletely defrost ItalCrust before cooking.  Crusts perform best when topped after being slacked.  A defrosted ItalCrust will be soft & pliable.  Do not cook from frozen.

COOKING:  Regardless of oven type, preheat before cooking ItalCrust to 450F or higher for best results. 


Place defrosted topped pizza directly on the rack or deck.  Never cook ItalCrust on a pan, mesh or paper*.  We do not recommend cooking ItalCrust on a stone unless it is part of the oven itself.


Cook times range from 80 seconds - 7 minutes depending on toppings, oven and temperature.  Most ovens do a better job when the pizza is rotated180 degrees at the halfway point (not needed for impingers). 

 

First time users:  Be patient.  ItalCrust can take a few tries to get right.  A correctly cooked ItalCrust will look like the pizza in the image to the left, and will be crispy on the bottom and edges.  If you need more help, contact us and we'll get right back to you.

 

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An incorrectly prepared ItalCrust will have the appearance of raw dough except at the very base.  VIEW LARGER

A correctly prepared ItalCrust will have a light airy bake appearance like bread when cut and viewed from the side.    VIEW LARGER
TRADITIONAL/RACK OVEN
DECK/PIZZA OVEN
IMPINGER
 CONVECTION
 COMBO (eg: TURBO CHEF
Cook on an open rack at high heat of 450F or more.  550F is an ideal temperature.
Cook directly on the deck. To check if pizza is done, slightly lift one edge inside the oven.  Your pizza is finished, when the pizza maintains its shape.  Turning the pizza is often useful. Note:  We no longer recommend adding a stone to cook ItalCrust unless it is part of the oven.  Some large deck ovens will work better when pizza is cooked on a pan or mesh.
Place directly on the conveyor.  Expect a faster cook time versus raw dough or par baked crusts.  Be prepared to remove pizza early until cook time is learned.  550F is an ideal temperature but all ovens vary.
 Cook directly on an open rack at 450F.  Rotate pizza when one edge looks finished.
Cook on an open rack (unless the oven does not have one).  Use as little micro as possible.  Convection heat is what is best.

Most recent ovens pizza setting works best when micro is reduced 20%
 Avg Cook Time 9 min
 Avg Cook Time 5 min
 Avg Cook Time 3 min
 6-7.5 min
 1.5-3 min