Boboli is a popular brand of pre-made pizza crust that can be found in the refrigerated section of most grocery stores. Made from pizza dough that is parbaked, Boboli crusts provide a convenient shortcut for homemade pizzas. They are ready to top with your favorite sauce, cheese, and toppings and bake until the cheese is melted and the edges are golden brown.
Boboli pizza crusts come packaged in a plastic sealed bag or box. They are meant to be kept refrigerated until you are ready to use them. But can Boboli crusts be kept past the date printed on the package? Do they expire and go bad if left in the fridge too long?
What is the Shelf Life of Boboli Crust?
According to the Boboli website, an unopened package of Boboli crust has a shelf life of 30 days from the date it was prepared. The “use by” date is printed on the top or side of the package.
Once opened, Boboli crust should be used within 5-7 days. It’s best to seal the unused crusts in plastic wrap or an airtight container if you don’t use the entire package. The texture may start to deteriorate if the crusts are kept open in the fridge for more than a week.
So in summary:
– Unopened Boboli crust: 30 days from the “use by” date
– Opened Boboli crust: 5-7 days
The shelf life window gives you a guideline of when the crust will be at peak freshness and texture. But what happens if you go past those dates?
Can You Use Boboli Crust After the Expiration Date?
The printed expiration dates on packaged foods are not always exact cut-off points for when the product goes bad. They tend to be conservative estimates for peak quality.
In the case of Boboli crust, you can often safely use crusts that are past the date on the package. How far past the date comes down to checking the crust carefully for signs of spoilage.
Here are some tips for evaluating if Boboli crust is still good after the sell by or use by date:
Look for Mold
Mold is one of the first signs that a Boboli crust has spoiled. Carefully inspect the crust, especially in any folds and along the edges. Look at the top and bottom. If you see any fuzzy mold, even just a few spots, the crust should be discarded.
Check the Texture
A fresh Boboli crust should be smooth, lightly crisp on the outside, and soft but not completely mushy on the inside. Stale crust will start to lose its texture and firm up. If the crust feels very dry, cracked, or stiff throughout, it is past its prime.
Give it a Sniff Test
Does the Boboli smell pleasantly yeasty and bready? Or does it have an off smell that is sour, unpleasantly fermented, or moldy? Your nose can detect spoilage. If it smells “off,” it’s best not to risk eating the crust.
Taste a Small Bite
You cannibally sample a tiny bite of the corner or edge of the crust to judge the taste and texture. It shouldn’t taste strange or feel extra gummy or brittle. This may be the best way to determine if it’s still good, but use your judgment.
How Long Can You Keep Boboli After Opening?
Once opened, Boboli crust needs to be used quicker than an unopened package. Sealed, the carbon dioxide environment inside the package limits mold growth. When exposed to air, the countdown starts.
Here are some timelines for consuming Boboli crust after opening:
1-3 days
Best quality. The crust will taste freshest and have the intended tender, airy texture at this point.
3-5 days
Still good to eat, but you may notice some staling. The crust may not be quite as soft. Edges may start to firm up.
5-7 days
Approaching the limit. At this point, inspect closely and do a smell test. You may notice increased drying and stiffness.
1-2 weeks
While Boboli crusts can sometimes last this long, they run a higher risk of spoiling, especially from mold. Inspect very closely before using at this point.
Over 2 weeks
Too risky to eat. The crust will likely be stale, moldy, or deteriorated in texture by this point. Best to discard.
For optimal freshness and taste, use Boboli within a week of opening the package. Make sure to reseal the plastic packaging tightly or store in an airtight container. Limiting air exposure helps extend the shelf life after opening.
How to Store Boboli Crust
To get the full shelf life out of your Boboli pizza crusts, proper storage is key. Here are some storage tips:
Refrigerate Promptly
Don’t leave Boboli crusts sitting on the counter after bringing them home from the store. Refrigerate them right away. The cool temp of the fridge (40°F or below) prevents premature staling and mold growth.
Keep Boboli in Original Packaging Until Use
For unopened Boboli, leave it in the plastic packaging it comes in. This protects it from picking up fridge odors and keeps the right amount of moisture in. Once opened, you can rewrap tightly in plastic wrap or foil.
Put Boboli on a Low Shelf
Avoid storing Boboli crust on the top shelf near the door, where the temperature fluctuates more. Place it on a lower shelf towards the back where the air is cooler and more stable.
Wrap Leftovers Well
Any crusts you don’t use should be tightly sealed to prevent drying out. Wrap in two layers of plastic wrap or place in zip top bags with the air pushed out before sealing.
Know Your Fridge Temperature
A fridge that runs too warm, above 40°F, will shorten the shelf life of Boboli. Make sure your fridge is cooling properly.
Check Use-By Date on Package
This will give you an idea of when it is optimally fresh rather than relying on sight and smell alone.
Freeze for Long Term Storage
You can freeze Boboli crusts to greatly extend their shelf life. Thaw overnight in the fridge before using. But freezing may compromise texture somewhat.
| Storage Method | Shelf Life |
|---|---|
| Refrigerated (unopened) | 30 days |
| Refrigerated (opened) | 5-7 days |
| Frozen | 2-3 months |
How to Tell if Boboli Crust Is Bad
Be on the lookout for these signs that Boboli crust has spoiled and should be thrown out:
Mold Growth
You may notice fuzzy spots of white, green, or black mold somewhere on the crust. This means it’s spoiled and should not be eaten.
Very Dry Crust Texture
If the crust feels overly dry and stiff rather than soft, that’s a sign it’s stale and spoiled. It won’t be appetizing to eat.
Sour Odor
If the Boboli smells unpleasantly sour or acidic, it’s gone bad. Yeasty bread should not have a sour smell.
Ammonia Odor
A telltale sign of staling is the smell of ammonia or beer-like aromas. This means the yeast has degraded and the crust shouldn’t be used.
Red, Green or Black Spots
Colored spots indicate the growth of mold. While certain cheeses and salami can have harmless surface molds, mold on bread is a no-go.
Bubbling or Foam
If you notice bubbly spots or foaming on the crust’s surface, it has likely undergone fermentation from molds and bacteria. Don’t eat it.
Watery or Slimy Texture
Extensive sogginess or sliminess means dangerous bacteria growth. The crust should not feel overly wet on the inside.
Off Taste
If you take a bite and the crust doesn’t taste normal, err on the side of caution. A bitter, vinegary, or chemical flavor can alert you to spoilage.
What to Do If You Don’t Know If Boboli Is Good
It’s not always easy to know whether a Boboli crust that is past date is still good or unsafe. Here are some options if you are unsure:
When In Doubt, Throw It Out
If the crust is more than two weeks past the date or has any off qualities, it’s not worth getting sick over. Toss it.
Use Your Sense of Smell
Give it a good sniff test. Your nose can pick out bad odors. If it smells fine, it’s more likely okay.
Look for Obvious Mold
Check thoroughly for any mold, especially in the folds and underside. No mold means you’re safer.
Microwave a Small Section
Microwaving a bit of the crust for 10-15 seconds can make mold more visible and odors apparent.
Ask Someone Else to Confirm
Have someone else smell and inspect the Boboli for a second opinion.
When In Doubt, Don’t Eat
It’s not worth getting severely sick if you are uncertain about the safety.
How Long Does Boboli Dough Last in the Fridge?
So how long will an opened lump of Boboli dough keep in the refrigerator? Here are some guidelines if you punch down the dough:
– 1-2 days: Best for optimal flavor and yeast rise
– 3-5 days: Still quite usable if kept chilled
– 5-7 days: Marginal, use quickly
– Over 1 week: Not recommended. Toss dough
For absolute longest fridge life, limit exposure to air, wrap tightly or store in an airtight container, and keep the dough as cold as possible, like in the back of the fridge. But for best taste, use Boboli dough within a few days of opening.
Can You Freeze Leftover Boboli Dough?
Freezing is a great way to extend the life of leftover Boboli pizza dough. To freeze:
Shape Into a Ball
Divide the dough into individual crust sized pieces. Shape each into a tight ball. This prevents freezer burn.
Wrap in Plastic
Wrap each dough ball thoroughly in plastic wrap. Push out excess air.
Place in Freezer Bag
Put wrapped dough balls into a freezer bag or airtight container. Squeeze out extra air.
Freeze for Up to 3 Months
Label bag with date and freeze for up to 3 months.
Thaw overnight in the fridge before using frozen Boboli dough. Let it come to room temp before shaping and topping the pizza.
The Best Way to Store Boboli Crust
To get the longest possible shelf life out of your Boboli crusts:
– Keep unopened packages in the fridge until the “use by” date.
– After opening, rewrap tightly in plastic wrap and refrigerate. Use within 1 week.
– Check for mold before use. Look for off smells or texture.
– Discard if crust is very dry, stiff, or smells sour or ammonia-like.
– Freeze any unused portions for lasting freshness up to 3 months.
Following the storage guidelines and using your senses can help you enjoy Boboli crusts safely even after the printed date in many cases. Be conservative with older crusts and when in doubt, throw it out. With proper storage and handling, Boboli crust can be delicious long after bringing it home from the store.
