Pizza Crust 2

“What’s for dinner?” We’re answering the question you ask every night.

Our Neapolitan pizza crusts are made for real life, mess-free, stress-free, and ready in minutes. Crafted from high-hydration dough with a long fermentation, each crust is hand-stretched and par-baked to deliver the texture and flavor of a true Neapolitan-style pizza at home.

Neapolitan Crust & Whole Wheat Crust Instructions

1. Thaw Crust while preheating.
Remove from packaging; let thaw. Discard cardboard insert. Preheat oven (440°) or grill (450°).

2. Top Crust.
PRO TIP: Go light on toppings; less is more. Brush crust with olive oil for extra flavor!
Skip to next section for your cooking method

IN THE OVEN

3. Bake 9-12 mins at 440°
Bake directly on rack or parchment paper.

ON THE GRILL

3. Put topped crust on foil.
Use aluminum foil for easy handling and prevent sticking.

4. Grill for 6-10 mins at 450°
Cook with the grill lid closed. Check bottom for desired crispiness.

5. Rotate crust halfway through
For even baking, turn the pizza 180 degrees using tongs or a spatula.

PIZZA STONE - IN OVEN

3. Put pizza stone in oven then preheat.
Let preheat for 45 minutes to an hour. This will allow the pizza stone to heat up with the rest of the oven.

4. Top pizza on a pizza peal for easy transfer to oven
Once preheating is finished and pizza is topped, use pizza peal to place into oven on top of pizza stone.

5. Bake for 5-10 minutes
Use pizza peel to remove pizza from stone. Let stone cool in the oven to avoid cold shock.

Mini Crust Instructions