Too often, par-baked pizza 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.
Alive & Kickin’ Par-Baked Crusts are game-changers. Our recipe and process innovations have greatly enhanced par-baked crust quality, 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.
“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:
From a crisp, flaky ultra-thin to a rich, yeasty Sicilian-style dough, our par-baked crusts offer the full range of styles, textures, and tastes:
Cobble Hill Raised Edge Par-Baked Crusts feature pronounced outer rims in a medium thickness.
Available in select 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
Different edge sizes available
Cobble Hill Thin and Ultra-Thin Par-Baked Crusts are traditional crowd-pleasers with a flaky, crisp texture. The Thin Crust fits the bill for a light bite. Or, try the Ultra-Thin for a slightly less weighty crust with a distinctly crunchy short bite and quicker bake time.
With a thickness somewhere between a thin and thick crust, DeliCatezze Hand-Tossed Style Par-Baked Crusts are perfect for customers who want it all.
Raised edge and thin styles are among the most popular par-bakes, but these innovations are also sure to delight customers — especially when you take advantage of customizable or organic flavors and recipes.
Italian Heritage Crust: a robust, flavorful recipe with a hint of garlic and satisfying texture
Cheese-Stuffed Crust: a par-baked crust of traditional thickness, with a rope of mozzarella cheese enclosed in the outer edge
Bella Vita Crust: a yeasty, fermented recipe that browns to a light crisp bottom in any oven
Crunch Time Cheddar Thin Crust is a one-of-a-kind flavor phenomenon that bursts with savory cheddar flavor
Lava Stone Par-Baked is a classic Neapolitan-style crust
New York Style (Big Edge) Crust is a great match for traditional pizza slices, with a lightly crisp bottom, large rolled edge, and just the right chew
C-stores are increasingly the preferred choice for satisfying pizza cravings because the ready-to-eat, take and bake, and frozen pizza options are quick — and high-quality, thanks to Alive & Kickin’ Par-Baked Crusts!
But c-stores are just one of the many places where versatile par-baked crusts make a delicious difference. They’re also served up in:
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.