Pizza Mixes

Our full line of pizza mixes & bases will help pizza operators quickly expand their product offerings by imprinting their personal style on pizza crusts to build traffic. We have easy-to-use pizza mixes that fit all pizza production processes from sheeted to hand-stretched dough.

Applications

  • Par Baked Crusts
  • Regular Crusts
  • Thick & Thin Crusts
  • Thin & Gourmet Crusts
  • Neapolitan-Style Pizzas
  • Pan Pizzas
  • Detroit Style
  • Roma Style

Product Formats:

  • Traditional: Our hand-crafted and classic pizza mixes are perfect for both thin and thick crusts and support a wide range of toppings.
    • 13680 Hand Crafted Pizza Mix
    • 13786 Classic Pizza Mix
  • Whole Grain: This mix will satisfy all tastes and nutritional standards your customers may have.
    • 13338 Wheat Wise Whole Grain Pizza Mix
  • Neapolitan Style: Made with a blend of select Canadian prairie wheat varieties, this pizza mix is ideal for creating an authentic Neapolitan-style pizza crust.
    • 13681 Primo Mulino Neapolitan-Style Pizza Mix
  • Organic: Our Simply Milled by Ardent Mills™ organic universal pizza mix can be used to create a wide variety of pizza crusts. We provide a certified organic mix formulated and manufactured in accordance with Canadian Organic and Oregon Tilth standards.
    • 13754 Simply Milled by Ardent Mills Organic Universal Pizza Mix
Details
Downloads

Availability*

Brands:

  • Ardent Mills®
  • Wheat Wise®
  • Primo Mulino®

Sizes:

  • 10 kg. Bag
  • 20 kg. Bag
  • Tote
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* Product availability subject to change and may be dependent on volumes and location. Contact your Ardent Mills representative for the most up-to date information, including detailed product specifications if required.

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Ready to learn more about ingredient solutions from Ardent Mills? Complete the form below to begin a conversation about sourcing ingredients for your company, request a sample, or for general questions.

Ardent Mills is a commercial supplier, and does not sell directly to home bakers or consumers.

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