par baked pizza crusts 100% handmade in italy

GMO-free, stoneground, non-reconstituted, unbleached, unbromated and wholewheat flour, type 0 and type 1 flour and ancient Italian grains – these are our ingredients. In all of our doughs we use our own natural liquid yeast (sourdough), which together with long natural leavening times of 24-48 hours, ensure that the crusts are light and easy to digest. All of our artisanal par baked pizza crusts are strictly hand-kneaded and produced entirely in Italy.

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.

Available Diameters:
15 inch · 13 inch · 12 inch


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.

Available Sizes:
10×6 inch


Par baked crusts handcrafted in Salento · Apulia (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.

Available Diameters:
13 inch · 12 inch


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.

Our Certifications