We’re on tour! Visit us at these trade shows

May 17–20, 2025
McCormick Place, Chi

National Restaurant Association Show

JUNE 29-JULY 1, 2025
JAVITS CENTER, NYC

The SFA Summer Fancy Food Show

JULY 8-11, 2025
SALT LAKE CITY

NACUFS 2025 National Conference

Our Par Baked Pizza crusts. Wide variety of doughs for every need.

PRIME (12 inch)

Pizza with a thicker crust, made with 40% sourdough, lots of water, and 24 hours of leavening. It’s light, crunchy, and easy to digest, enhanced with purified sea water for extra minerals.

VESUVIO (12 inch)

Our modern take on Neapolitan pizza features a thick, honeycombed crust with a crisp consistency that remains fragrant. Long leavening and hand-kneading with microfiltered sea water ensure excellence and added minerals.

PLATINUM (12 inch)

The Platinum pizza crust balances thick and thin crusts. Hand-stretched, long-leavened, light, and versatile, it’s perfect for any occasion. Fragrant, soft, and ideal for all tastes, ensuring a unique experience.

GOLD (13 inch)

For those who prefer a thin pizza with a defined crust. Natural proofing and a blend of flours create a pizza that’s crispy outside, soft inside, and rigorously hand-kneaded.

FLATBREAD (10×6 inch)

Our 10×6 inch flatbread pizza is crispy and artisan, perfect for quick meals or shared appetizers. Convenient and authentic, it’s ideal for any occasion, offering a gourmet experience in minutes.

PALA ROMANa (23×11 inch)

Our 23×11 inch Roman-Style Pizza Base is perfect for “by the slice” business. High-hydration dough creates a crispy, airy crust, ideal for toppings. Meticulous fermentation ensures an authentic Italian experience.

View our crusts & flatbreads

How to prepare

1. Take the Pizza Crust

2. Add your chosen toppings

3. Cook it for a few minutes

4. Serve it up!

WATCH VIDEO

How our crusts are made

Frequently Asked Questions

A par baked pizza crust is a dough ball that has already been kneaded and comes as a white “disc” ready for you to add your toppings.
 With our par baked crusts, all the hard work of the pizza chef has already been done, so all you have to do is add your chosen toppings and cook the pizza. It is the easiest, most cost-effective way to offer pizza on your menu without having to rely on a pizza chef and having to face the resultant increased running costs. (discover all of the advantages). All of our products are handmade in Italy with artisanal production; our products are available frozen (for storage at -18°C / -0.4°F).
A refractory oven or a oven specifically built for pizza cooking is recommended, but you can use traditional, impinger, convention or combo ovens. There are numerous solutions on the market for installing ovens of various sizes to meet your needs – with our pizza crusts, you can achieve the same quality you would expect from a wood-fired oven, without having to deal with the large footprint of that type of oven or having to apply for specific licences.
Yes, of course! Our products could not be more different from the industrially manufactured products on the market. Our dough undergoes 24-48 hours of proofing before being kneaded entirely by hand!
Our pizza crusts come frozen (to be stored in freezer at -18°C / -0.4°F with a shelf life of 12/18 months).
No. The crust comes as a white disc ready for you to add your topping of choice.
No. They are ready to use. You just have to add your topping and cook the pizza.