Thick, thin, New York, Neapolitan, par-baked, self-rising … with so many crust options, the debate rages about which one makes the perfect pizza. Self-rising and par-baked pizza crusts offer unique characteristics that make them ideal for everything from classic menu staples to innovative pies, but the two pizza crust types are often confused.
To help you choose the best pizza crust style for your operation, we’ve written this guide to provide definitions of par-baked and self-rising pizza crust, performance information, and the best strategic uses for each style.
What is self-rising pizza crust?
Self-rising crusts (also referred to as rising crust pizza, oven-rising, or live dough crust) combine leavening agents like baking powder, baking soda, or other acid sources with yeast to create a pizza dough that rises as it bakes in the end user’s oven.
How is self-rising flour different from other types?
Self-rising flour is more than just flour. It’s a mixture that comes with other ingredients like baking powder, baking soda, and salt. Self-rising flour is considered a “life hack” product that takes out some of the guesswork and reliably produces a light, airy result.
Protein content in flour impacts rise when it comes to making pizza dough from scratch, too. Flour with higher protein content (i.e., bread flour) absorbs more water and develops stronger gluten, causing more rise. Lower-protein flours (i.e., all-purpose or cake flour) need less water and create a softer dough with minimal rise.
Why choose self-rising pizza crust?
Self-rising pizza crusts are the happy medium between convenience and quality for busy operators. They provide a fresh-baked smell and taste, along with large rolled edges that give them an appealing appearance. Best yet, they perform well even through 1-2 hours of warming, have a long shelf life (180 days when frozen), and don’t require kneading, proofing, or resting. They go from freezer to overn whenever you need them.
Self-Rising Pizza Crusts Are Ideal for These Operations
- Convenience stores
- Frozen retail
- QSRs
How Long to Bake Self-Rising Pizza
The baking time for self-rising pizza crust depends on your oven type, but 10-15 minutes at 400-450°F is a good rule of thumb. Adjust time as needed to reach your ideal crust color, rise, and topping doneness.
Self-Rising Pizza Crusts to Try
Our Pizza Primo by AK self-rising crusts are available in multiple sizes: 7”, 12”, 14”, and 16”. They work in rapid cook, conveyor, home, and convection ovens.
What is par-baked pizza crust?
Par-baked pizza crusts use use dough that has already gone through the baking process once, which gives the crust the same basic properties as baked bread. This partial baking kills the yeast, so the internal structure of the dough is set.
Why choose par-baked pizza crust?
Par-baked crusts are easier to handle since they can be held at refrigerated or ambient temperatures and maintain a long shelf life (365 days when frozen). They reduce cooking time for the back of the house, speeding up customer service and taking strain off labor resources. And, because the overall structure of the crust is already set, there's less room for error for busy or less experienced staff.
Par-Baked Pizza Crusts Are Ideal for These Operations
- Convenience stores
- Corporate/institutional dining facilities
- Delis
- Entertainment venues (bowling alleys, amusement parks, stadiums, and more)
- Frozen retail
- Hospitals
- Restaurant chains
- QSRs
- Schools/colleges
How Long to Bake Par-Baked Pizza
The baking time for par-baked pizzas depends on your oven type, but start with 5-10 minutes at 400-450°F. Add time if needed to reach your preferred crust color and topping doneness.
Par-Baked Pizza Crusts to Try
- Cheese-Stuffed Par-Baked Crusts have a crave-worthy rope of mozzarella cheese enclosed in the outer edge
- Lava Stone Par-Baked Crusts are a classic Neapolitan style for operators seeking authenticity in their offerings
- New York Style (Big Edge) Crusts are a great match for traditional pizza slices, with a lightly crisp bottom, large rolled edge, and just the right chew
- We have par-baked crust options for almost any oven type: conveyor, deck, home, rapid cook, and double-door convection
Why isn’t my pizza crust rising properly in the oven?
Pizzas made from your own scratch-made dough may not rise the way you want in the oven due to several factors, including the ratio of ingredients, temperature, and preparation. For instance, your yeast may not have been activated properly, and the dough will fail to rise. Or your water may have been too hot, killing the yeast. Explore how your ingredients, environment, and prep methods impact how pizza rises in this article.
Save Time, Money, and Labor with an AK Pizza Crust Program
Want more help finding the perfect pizza crust for your operation? This article is for you: How to Pick the Right Pizza Dough for Your Restaurant, Pizzeria, Entertainment Venue, and More.
Or get help from the pizza people who have been bringing convenient, high-quality, customizable pizza products to customers since 1989 (that’s us!).
This article was originally published in June 2019. It was updated in March 2026.
