Cobble Hill Par-Baked Crusts

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So Long,
“Cardboard Crust”!

Too often, par-baked crusts are considered functional but not necessarily flavorful. The “cardboard crust” reputation keeps restaurant and c-store owners, purchasing managers, and customers from exploring the possibilities of par-bakes.

Cobble Hill Par-Baked Crusts are game-changers. Our recipe and process innovations have greatly enhanced the quality of par-baked crusts, but that’s just the beginning. The wide selection of flavor profiles, sizes, and shapes provide flexibility in product offerings that are sure to satisfy customers.

Variety and Value

“Par-baked crust” refers to a dough that has already gone through the baking process once, giving the crust the same essential properties as baked bread. Par-baked crusts are the ultimate in convenience:

  • Partially baked in our ovens; final bake in customers’ ovens
  • Extra-long shelf life
  • Easy to handle and prep

From a crisp, flaky ultra-thin to a rich, yeasty Sicilian-style dough, Cobble Hill Par-Baked Crusts offer the full range of styles, textures, and tastes:

Cobble Hill Raised Edge Par-Baked Crusts have a traditional look and feel — a hand-tossed style in thickness and recipe.

  • Available in sizes from 7” to 16”
  • Can be held at refrigerated or ambient temperatures
  • Combine extra-long shelf life, short bake times, and no need for proofing to offer the ultimate time-saving preparation
  • Ideal for a wide range of oven types
  • Available in customizable flavors and recipes

Par-Baked Hand-Tossed Style Pizza Crusts Infographic

Cobble Hill Thin Par-Baked Crusts are a traditional crowd-pleaser with a flaky, crisp texture and light bite.

  • Available in sizes from 9” to 16”
  • Can be held at refrigerated or ambient temperatures
  • Extra-long shelf life and ultra-fast bake times
  • Light, flaky and rich flavor
  • Available in organic and other custom recipes
  • Exceptionally versatile, works in a wide variety of oven types
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ADDITIONAL RESOURCES

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Key Differences Between Par-Baked Crusts and Dough Balls

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Pizza Crust Types: Par-Baked and Self-Rising

Raised edge and thin styles are among the most popular par-bakes, but these innovations are also sure to delight customers:

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Italian Heritage Crust: a robust, flavorful recipe with a hint of garlic and satisfying texture

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Cheese-Stuffed Crust: a par-baked crust of traditional thickness, with a rope of mozzarella cheese enclosed in the outer edge

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Bella Vita Individual Size Crust: a yeasty, fermented recipe that browns to a light crisp bottom in any oven

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Crunch Time Cheddar Thin Crust is a one-of-a-kind flavor phenomenon that bursts with savory cheddar flavor

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Lava Stone Par-Baked is a classic Neapolitan-style crust

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New York Style Par-Baked Crust is a great match for traditional pizza slices, with a lightly crisp bottom, large rolled edge, and just the right chew

Venues: Convenience Stores and So Many More

When pizza cravings strike, c-stores are increasingly the preferred choice because it’s quick — and quality! Par-baked crusts like those from Alive & Kickin’ are largely responsible for the ready-to-eat, take and bake, and frozen pizza options customers love.

But c-stores are just one of the many places where versatile Cobble Hill Par-Baked Crusts make a delicious difference. They’re also served up in:

  • Delis
  • Frozen retail
  • Restaurant chains
  • Entertainment venues
  • Ballparks and stadiums
  • QSR
  • Hospitals
  • Schools and colleges
  • Care facilities
  • Corporate/institutional dining facilities
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ADDITIONAL RESOURCES

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Par-Baked Pizza Crusts Change Customers’ Views on C-Store Pizzas

Par-Baked Pizza Crusts for C-Stores

Profitable Possibilities

Cobble Hill Par-Baked Crusts offer serving scenarios that easily expand your menu. Think beyond pizza to favorites like par-baked crust “fries.” Chef Luke shows you three yummy variations.

 
Deciding on crust options?

Request a consultation with the
pizza crust experts at Alive & Kickin’!