ItalCrust Wood Fired Pizza Crusts

Wood Fired Pizza Crusts

Par Baked Pizza Crusts

Frozen Pizza Crusts - Facts, Myths and the Truth about Par-Baked

ItalCrust pizza crusts are cooked on a stone, in an oak fired oven at temperatures above 800 degrees.  All of the benefits of a very hot stone are combined with the rich flavor of the oak, rendering a pizza crust that has been baked in the ideal conditions for pizza. 

Our ovens are fired by real wood (not wood pellets) and contain moving stones to insure that the base is crisped and receives the intense heat needed to properly prepare the crust.
So, why are there so many different types of premade pizza crusts on the market today and what do all of the claims really mean?  Lets explore some of the realities and misconceptions behind the different crust varieties

<-- NOT ITALCRUST this is a cornflake crust?


Pizza crusts come in many types, from super thin tarte flambé or tortilla styles, to super thick self rising doughs, to naan breads to pita.  Some are somewhat authentic and others are just bizarre.


 Each have their own unique list of ingredients some -  quite extensive, and each are made with a variety of processes.  

When is the last time that you went to a really good pizzeria and saw a crust made of lavash, pita, na'an, cornflakes or a braided pretzel?   The best pizzerias use pizza dough, and while styles may vary they all have a basic approach to simplicity, flavor and texture.


Here are some of the claims that you will see on some of the more popular pizza crusts in today's marketplace and what they really mean:


- Oven Fired: This simply means cooked in an oven.

- Coal Fired:  This also means cooked in an oven, but a coal fired oven (which generally means charcoal) will be extra hot because charcoal burns at over 500 degrees.  While hot temperatures are advantageous for making a pizza crust, any dairy, and many oils and additives will burn at these high temperatures.  Thus coal fired has a limited application to most premade crusts.  Coal does impart a slightly burnt flavor to the crust, which can be desirable.

- Stone Fired/Baked:  Baking pizza on a stone, regardless of the firing of the oven, crisps the bottom of the crust and allows intense heat to immediately reach the crust, versus the crust being heated by the rising of hot air. 

- Grilled: Grilled pizza crusts of course are made on some sort of rack or grate, leaving lines of char marks.  The charred sections have that burnt flavor similar to a barbecue.

- Wood Grilled  Like grilled, but the oven may be fired with wood (usually wood pellets), which adds some additional flavor from the smoke.  The type of wood is extremely important as some woods like oak impart more flavor than others such as pine.


ItalCrust is cooked on a stone, in an oak fired oven at temperatures above 800 degrees.  As a result all of the benefits of a very hot stone are combined with the slight but rich flavor of the oak, rendering a pizza crust that has been baked in the ideal conditions for pizza. More importantly though, our ingredients and proofing are far superior to most pre-made pizza crusts, making ItalCrust not just great because of our oven, but because we offer the whole package of ingredients, oven and process.

Right:  Popular Pizza Chain Offers A Hot Dog Stuffed Pizza Crust with Mustard Dipping Sauce  ---->

More Examples of Imitation Crusts



Pizza Stones allow the crust to crisp instantly on the bottom and bring intense heat directly to the dough.  The crust above
looks OK because it has been crisped on a stone, but a closer inspection reveals that the structure is poor (more like a biscotti than a pizza) and the flavor is poor.