Old world tradition with new world convenience
Consistent, easy to handle, and built for the way your kitchen actually runs.
Trusted by independent pizzerias, restaurant groups and foodservice distributors nationwide.
Become a partner →Six dough options to build your perfect pizza
Every dough ball carries the same handmade charm. No two are perfectly uniform, which is exactly what gives the finished product its made-in-house look.
Italian White
SignatureAuthentic flavor and fresh taste. The classic dough for pizza, calzones or table bread.
Hi-Gluten
High volumeStrength and stretch. Easy to sheet or toss, and developed for the perfect pizza crust.
Neapolitan
Brick oven styleWorks great in all oven types: brick oven style pizza, with or without the brick oven.
Focaccia
FlavoredBasil and oregano in our favorite recipe. Shape it into appetizers or sandwich bread.
MultiGrain
Twelve grainsA wholesome blend of twelve grains. The healthier alternative on your menu.
Sizes range from 8 oz to 30 oz. If you don't see your exact size, please contact us for additional sizing options.
Private labeling: we'll put your name on it.
Proprietary formulas and custom labeling for restaurants, pizza houses and distributors. Tell us what you need and we'll send a sample.
Send a inquiry
Or give us a call, someone here picks up: 734-946-7878
Thawing and handling, in two minutes
Best practice from the people who make the dough: how long to temper, how to tray, and how to tell when a ball is ready to stretch.
Our process
Old world mixing technique meets new world technology, plus a secret combination of time and temperature.
See how it's made →Ingredients
Long-standing, approved suppliers we know by name.
Mixing
Old world technique blended with new technology.
Time & temperature
The proprietary step that makes the dough ball.
Frozen & shipped
Packed, cased and on the truck to your kitchen.
Resources
Recipes, sizing, handling and baking. All one click from here
Recipes & ideas
Calzones, focaccia sandwiches, breadsticks and dessert pies from the same dough.
Sizing charts
Which ball for which pie, 8 oz through 30 oz, matched to 10" up to 18" crusts.
Handling tips
Thawing, stretching and storage, plus our two-minute video.
Baking tips
Times and temperatures for deck, conveyor, convection, wood and coal.
Need the whole catalogue on paper? The full line product guide has every spec sheet in one PDF.