Frozen Sourdough Pizza Dough Program
Most kitchens avoid adding pizza because dough requires daily prep, trained staff, and consistent fermentation control. Our frozen sourdough pizza dough balls deliver a fully developed dough program without the labor — allowing any kitchen to produce premium pizza consistently.
Why Restaurants Use It
Adding pizza should increase revenue, not workload.
Our dough arrives fermented and portioned.
Your staff only needs to thaw, proof, stretch, and bake.
- No mixing
- No scaling
- No dough management
- No fermentation mistakes
Operational Benefits
- 48-hour developed fermentation flavor
- Predictable oven performance
- Handles refrigeration delays
- Works in deck, convection, or conveyor ovens
- Consistent across all staff skill levels
Food Cost Control
Pizza works when margins are stable.
Our portioned dough balls provide:
- Exact sizing every time
- Reduced waste
- Reliable bake yield
- Premium menu pricing opportunity
Handling Instructions
- Transfer dough balls to refrigeration
- Temper at room temperature before service
- Stretch and bake
No special training required.
Menu Applications
- Artisan pizzas
- Flatbreads
- Bar pizzas
- Shareable appetizers
- Lunch special
Who This Is For
Perfect for:
- Bars adding food
- Breweries
- Restaurants with limited prep staff
- Kitchens with high turnover
- Sourdough Added Value product
