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Our pizza follows the authentic traditions of Pizza Napoletana, rooted in Naples and the surrounding Campania region. We give careful attention to fermentation, allowing our dough to develop its flavor and texture before it meets our selected Italian ingredients.

In New York City, we bake our pizzas in wood-fired ovens fueled with carefully selected, high-quality wood. The bake takes less than 90 seconds, creating the characteristic flavor and texture of Neapolitan-style pizza.

Immediately after baking, our pizzas are rapidly blast-frozen to help preserve their flavor and texture. They are then prepared for frozen shipment, bringing you a pizza that needs only a quick finish in your home oven.

Our Montanara starts with dough fried in premium Olitalia FRIENN sunflower frying oil. We then add the toppings and finish the pizza in a wood-fired oven before rapidly blast-freezing it to help preserve its flavor and texture. This frying-and-baking method gives Montanara its distinctive character.

Reheat from frozen. Preheat your home oven to 450–500°F (approximately 230–260°C). If using a pizza stone, preheat it according to its manufacturer’s instructions.

Remove all packaging. Place the frozen pizza on an oven-safe pizza pan or baking tray, or on a properly preheated pizza stone. Heat until the pizza is hot throughout, the crust is crisp and any cheese topping has melted. For food safety, check that the center reaches 165°F (74°C) with a food thermometer.

Reheating time varies with the oven, the pizza and the crust. Carefully remove, slice and enjoy.

Keep frozen until ready to reheat. Once thawed, do not refreeze.