Par baked pizza crusts handcrafted in Italy

All products are available frozen to be stored in freezer (-0.4°F) with a shelf life of 18 months from the production date.

Prime Par Baked pizza crust

For those who want a pizza with a thicker crust. The dough is prepared with a high percentage of sourdough (40%), large amounts of water and undergoes a full 24 hours of leavening, so that once baked it is light, crunchy and easy to digest.
 The addition of purified sea water in the dough, guarantees an additional supply of mineral salts.

Platinum Par Baked pizza crust

For those who want a thin pizza with a well-defined crust. Natural proofing and a mix of types of flour combine to make the pizza fragrant on the outside and soft on the inside. Rigorously hand kneaded.

Gold Par Baked Pizza crust

For those who want a thin pizza with a well-defined crust. 24 hours natural leavening with sourdough and a mix of different types of flour combine to make the pizza fragrant on the outside and soft on the inside.

PAR BAKED FLATBREAD 10″ x 6″

Crunchy on the outside and soft on the inside, with a subtle crust and a delicate aroma of flour that is evocative of home-made bread.

“PALA ROMANA” PAR BAKED PIZZA CRUST 23″ x 11″

Fragrant on the outside and soft on the inside, with a subtle crust and a delicate aroma of flour that is evocative of home-made bread.

Option to serve it with a variety of toppings, making it ideal for sharing.

Kneaded entirely by hand.

What is “Sourdough”?

Sourdough is natural liquid yeast.

The job of yeast in the dough is to increase volume.

The dough expands, or rises, until it reaches a light and airy consistency, which gives the taste and aroma to pizza.

Why the 24 hours of leavening process?

It’s crucial to make a perfect pizza!

How many times have you said: I ate a pizza… now feel bloated, I’m thirsty and I cannot digest.

A good pizza does not make you feel that way.

But why does all this happen? The answer is simple: the problem is due to poor leavening or maturation.

A perfect pizza is made with long leavening (24 hours minimum) which guarantees a perfectly digestable pizza.

Why add sea water to the dough?

To add additional mineral salts, improve the flavor and reduce the iodized salt content.

The sea water we use, undergo an ultra micro-filtration process that removes all bacteria and impurities.

This treatment guarantee the compliance for food use.