Found the QR code on your pizza box? You’re in the right place. Here’s the story behind the crust.
What’s in our dough
Five ingredients. That’s the whole family recipe.
- Flour
- Water
- Yeast
- Sugar
- Salt
We mix our dough fresh in our own stores every day, with no added preservatives or fillers.
Why our flour makes a better crust
We took the weird stuff out.
Never bleached
Our flour is never chemically whitened. It keeps its natural creamy color and honest wheat flavor, and you can taste it in the crust.
No potassium bromate
Some flour is treated with potassium bromate to strengthen dough and help it rise. It isn’t allowed in food in many countries, including the European Union, the United Kingdom and Canada. Our flour has no bromate.
Mixed in our stores
Our teams mix dough fresh in our own kitchens every day from our family recipe. Made in-house, the way it should be.
Our own dinner table
We serve you the same pizza we feed our own family. We tried this crust at home first, and we loved it.
Flour the way it used to be
When we opened Wana Pizza in March 2000 in the small town of Wanatah, Indiana, we wanted to make pizza the way it should be made: fresh dough, real cheese shredded from blocks of 100% mozzarella, and plenty of top-quality toppings.
Great pizza starts with the crust, and great crust starts with the flour. That’s why we use unbleached flour with no bromate and keep our dough recipe simple. No shortcuts and nothing you can’t pronounce. Just a better crust.
Thanks for choosing Wana Pizza. Now go grab another slice!
— Mike & Denise FosterWana Pizza · Est. 2000 · Wanatah, Indiana
Taste the difference
Order from your nearest Wana Pizza: LaPorte, Michigan City, Hebron, Kouts or Wanatah.
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