Times have never been better for thin crust pizza fans. These days, thin and crispy crusts are readily available on just about every pizza purveyor’s menu. But how did this come to be? Where does this craving come from?
In this blog, we’ll explain the history of the thin and crispy crusts so many people know and love, and we’ll share how Baker’s Quality® modernized the trend decades ago.
The Quest for Quality Crust
According to a 2024 report from General Mills, nearly two-thirds of Americans (65%) name pizza crust as the top reason they like their favorite pizza place. They also found that nearly three-quarters of Americans (72%) would be more interested in eating pizza at breakfast or lunch if they knew it had a good crust.
Any pizza professional worth their salt knows what these numbers mean – a quality crust is a must. And these days, customers are clamoring for thin, crispy pizza crust. From industry giants like Pizza Hut and Little Caesar’s to frozen crust makers like DiGiorno to your small neighborhood pizza place, thin crust pizzas are always on the menu.
The tavern-style crust craze has taken over the industry. Now more than ever, it’s vital to acquire your crusts from the company who’s been perfecting this recipe for decades.
Back to the Beginning
Where did it all begin? There is some debate about who invented the tavern-style crust. Some say it was invented in the south side of Chicago by Home Run Inn in 1923 as a replacement for typical bar snacks during the Prohibition era. Others say it started in Milwaukee’s Caradaro Club, Milwaukee’s first pizzeria, in 1945. The debate rages on amongst Midwestern pizza fanatics to this day.
Regardless of how and when this crispy crust came to be, one thing we know for sure is that Baker’s Quality® has been cooking up thin and crispy crusts for decades. We can trace the beginnings of our work with this crust style all the way back to the 1960s.
Before founding Baker’s Quality®, the Millers operated food stands at Summerfest and the Wisconsin State Fair. Their main offering was a pizza made in the style of Milwaukee bar pizzas – a thin, crispy, cracker-style crust. This decision was entirely practical; this kind of crust is parbaked (a method in which the dough is partially baked and then rapidly frozen to properly preserve the dough’s integrity, where it can be fully cooked at a later time).
The tavern-style pizzas were a huge hit. Due to their success at the food stands, this crust style has been prominently featured in the Baker’s Quality® lineup from the company’s beginning. It remains a best seller to this day. In fact, we offer several thin-crust styles to satisfy customer demand:
Got a Taste for Quality? Work with BQ®.
At Baker’s Quality®, we are dedicated to delivering a superior customer experience. That starts with providing small batch, custom pizza crusts, supported by outstanding customer service. After all, quality is quite literally baked into our name. We make crusts with fine, fresh ingredients, develop innovative recipes, and provide all the support your business needs to succeed – we even support large franchises and wholesalers. Contact us today to see what Baker’s Quality® can cook up for you.
