Pinsa Recipes
Burns Night Romana Pizza
Recipe Overview Looking to add a tasty twist to your traditional Burns Night celebration? This Burns Night Romana pizza recipe is a memorable way to
20 January 2025
In foodservice, consistency is everything. Whether you’re serving pubs, cafés, hotels or events, customers expect the same high-quality experience every time. For wholesalers supplying pizza bases to busy kitchens, finding a product that delivers reliable results with minimal waste is key. That’s where par baked bases make a real difference.
These bases offer a smart solution to common kitchen challenges — from managing prep time and reducing spoilage, to maintaining a consistent product across multiple locations. If you’re supplying into the trade, here’s why par baked bases are worth paying attention to.
Par baked pizza bases are partially baked bases that are cooked part-way through the baking process before being chilled or frozen. They’re not raw, but not fully baked either. This approach helps them hold their structure and texture, while still offering the flexibility needed to finish them off in the oven.
For wholesalers, this makes them a smart option for clients who value speed and consistency in their pizza making routines. Whether it’s a wood-fired oven or a deck oven, these artisan bases are versatile enough to suit a wide range of professional kitchen setups.
One of the biggest advantages of par baked bases is the precision they offer. Kitchens can expect the same result, time and time again. Because the base is already partially baked under controlled conditions, there’s less risk of human error when it’s finished off in professional kitchens.
Many of these bases are pre-stretched or hand-stretched, ensuring a uniform shape and size that’s ready to use straight away. This consistency is especially valuable for multi-site operators or franchises. With par baked, every pizza served looks and tastes the same — no matter who’s in the kitchen. That reliability helps build customer trust, streamlines staff training, and reduces the need for remakes.
Fresh dough is great, but it’s also highly perishable. If it isn’t used in time, it ends up in the bin — adding unnecessary cost to dough preparation. Par baked bases, on the other hand, are designed to last longer, especially when frozen. Their extended shelf life means fewer spoilage issues, fewer write-offs, and more reliable ordering.
For wholesalers, this supports better margins at both ends. You’re offering a solution that helps clients reduce waste and manage stock more efficiently. With less time and labour spent on daily dough preparation, kitchens can focus on effortless production — even during busy shifts or unpredictable demand.
Fresh dough is great, but it’s also highly perishable. If it isn’t used in time, it ends up in the bin — adding unnecessary cost to dough preparation. Par baked bases, on the other hand, are designed to last longer, especially when frozen. Their extended shelf life means fewer spoilage issues, fewer write-offs, and more reliable ordering.
For wholesalers, this supports better margins at both ends. You’re offering a solution that helps clients reduce waste and manage stock more efficiently. With less time and labour spent on daily dough preparation, you can focus on effortless production — even during busy shifts or unpredictable demand.
Par baked bases are easier to handle than fresh dough. They don’t require the same storage or proofing conditions, and they’re far less fragile during transit. This reduces the risk of damaged stock or bases that don’t rise as expected — especially in fast-paced kitchens using a pizza oven or pizza stone.
They’re also space-efficient. For businesses operating in smaller kitchens, where freezer space is limited, par baked bases can be stored flat and stacked. It’s a clean, practical solution that helps keep storage organised without compromising on quality.
Consumer expectations are shifting, and menus need to keep up. With par baked bases, wholesalers can offer a product that delivers real versatility in the kitchen. Whether it’s gluten-free, sourdough, or a specific size, having a reliable base gives chefs the flexibility to meet changing demand without compromising on quality.
Virtue Pizza’s artisan par baked bases are made using long fermentation methods and high-hydration dough, resulting in a finished pizza with authentic taste and texture. This allows chefs to serve a premium product — even when working with limited time or space.
At Virtue Pizza, we supply par baked bases to wholesalers across the UK who want to offer something better. Our bases are handmade in small batches using carefully selected ingredients, including Caputo flour and extra virgin olive oil. Each base is baked in a traditional stone oven to lock in quality and flavour.
We work closely with wholesalers to provide reliable delivery, flexible ordering, and clear labelling — ensuring that professional kitchens receive high-quality bases at the right time.
Par baked bases offer a clear advantage to wholesalers supplying into busy kitchens. They help reduce waste, improve consistency, and speed up service — all while delivering a premium product that customers are happy to pay for.
With margins under pressure and kitchen teams stretched thin, the right product can make a big difference. Par baked bases from Virtue Pizza give your clients a practical solution that supports quality and efficiency — without cutting corners.
Recipe Overview Looking to add a tasty twist to your traditional Burns Night celebration? This Burns Night Romana pizza recipe is a memorable way to
Recipe Overview When the storms are raging and the cold keeps us indoors, nothing hits the spot more like an indulgent meal. Whether you’re snuggled
Recipe Overview A beautiful vegetarian dish in its own right, this pizza also makes a wonderful side dish to a steak meal. The secret of