Storage & Thawing
Keep frozen, but thaw at least one hour prior to use. Thaw the crusts in a plastic bag so they don’t dry out. In a case of crusts, there is waxed paper between every 10 crusts so that a portion of the case can easily be removed for thawing. Once thawed, store the crusts at 34-45°F and use it from the refrigerator. There is no need for proofing and parbakes can be held under refrigeration for 7-10 days. To prevent breakage, avoid dropping the case of crusts on the floor or shelf.
Take & bake
When ready to prepare a flatbread, remove one crust from the pack, place it on a screen or pizza peel with the docked side down. Then make your flatbread. The crust will bake best in either a slate deck oven or a conveyor oven, both set at a temperature between 450-550oF. Temperatures are guidelines and will vary based on oven performance. Your flatbread is fully cooked when the toppings are done and the crust is a golden brown on the bottom.
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