Crust University
At Crust University, you can check out the hottest degree program on campus – Pizza! Eat your way through all 4 courses of our crust options. Whether you major in crispy thin, hand-pressed pan, fluffy, or totally not gluten-y, everyone has a type…what’s yours?
Click on a course to find out more
A crispy, crackery intro to love at first bite
- Crisp and crackery without falling flat.
- Made with wheat flour and a touch of garlic.
- This dough rises for a minimum of 4 hours before it’s ready for love at first bite. This dough’s many layers separate and bubble up when it passes through the oven, so we use a special tool called a docker to poke tiny holes in the crust to allow the steam to escape. This keeps all of your toppings from sliding off!
- Baking fact: This dough is mixed for the shortest amount of time & is double rolled to make it extra crispy.
- Tastes: Crispy, crunchy, crackery
- Try this: If you like a crispy texture throughout and you don’t like the tip of your pizza to sag.
- Vegan
The study of rising dough for hearty appetites
- Hearty texture for hearty toppings.
- Made with our highest protein wheat flour and sweet whey powder
- This dough is mixed the longest to absorb more air. Then we hand-press the dough into the pan where it rises for over an hour before it takes its first trip through the oven to set the shape. After you top it, the second trip in the oven gives the bottom crust the perfect crisp and the edge its golden color…and makes your pizza piping hot!
- Tastes: Soft and buttery
- Try this: If you have a big appetite and like bold flavors.
- Vegetarian
A look into the history of this Italian classic
- Hand-stretched for a softer bite
- Made with super-finely milled Italian Caputo-style 00 flour
- Also made with oat and rye grains
- Baking fact: The extra fine flour makes the dough absorb more water, making it easier to stretch
- Tastes: Slightly sweet with a hint of yeast
- Try this: If you like your toppings to shine but still love a fluffy crust
- Vegetarian
Miss our Whole Grain crust? You’ll love our Traditional Italian crust! It’s softer and fluffier and made with wheat, oat and rye grains. Our new crust also has over 50% fewer calories from fat and more protein than our previous Whole Grain crust.
A gluten-free course on gluten-free crust
- Flavorful. Crispy. Totally not gluten-y
- Multi-textural delight with a slightly crispiness on the bottom yet soft inside.
- Proprietary blend of Ancient gluten-free grains, like amaranth, teff, and sorghum, for a boost of calcium and antioxidants.
- Tastes: Delicious. Amazing. You won’t believe there’s no gluten.
- Try this: If you love pizza but not gluten. Or try this is just love a crisp, flavorful crust.
- Vegan