ItalCrust Preparation Guidelines

ItalCrust is made from fresh pizza dough, so it may take a few tries to get it right, especially when changing from an industrial par-baked pizza crust. Need help getting it right?  Just email us  info@italcrust.com

Plus, we have trained chefs around the country, who can sometimes come out and help if you’d like.

ItaCrust cooks in all oven types including conventional, convection, combi, conveyor/impinger, deck oven and even wood fired ovens.

Ready to Get Started?

Whether you are a brick and mortar establishment or looking to create a pop up shop or mobile pizzeria, ItalCrust is perfect for your needs. You only need three simple ingredients to get started and we offer a variety of sizes ranging from rounds to flatbreads and even offer a gluten free option!

ItalCrust Success Keys

1. Defrost First – Avoid topping a frozen crust.
2. Top As Desired– Add your sauce, cheese and toppings.   For breakfast or dessert pizzas only, add toppings after baking.
3. Bake Directly on the Rack – Unless you are using a wood fired or brick oven, you do not need a pan or screen.

Detailed Preparation Guide

  • Store ItalCrust frozen (defrosted crusts can be kept refrigerated for 2-3 days in the original bag).
  • Preheat oven to 450 degrees (oven temps above 425 are all possible with some modified procedures).
  • Thaw crust first (about 10 min at room temp, or 4 hours in a refrigerator).
  • Top the crust as desired. (We recommend using less sauce and cheese at first).
  • Bake directly on the rack ( do not use a pan or screen except in very hot ovens over 550 degrees).
  • Sotate when one edge is browned to desired cook level.
  • Finish until all edges are brown.