Two dedicated production lines. One commitment to quality. From pizza dough balls to sub rolls, every product is made to a documented specification, rapidly frozen to preserve quality and performance, and built for reliable distribution at scale.
Our facility operates two dedicated production lines: one for pizza dough balls and one for sub rolls. Each is built around documented specifications, consistent processes, and rapid freezing to deliver the same quality and performance from one production run to the next. Both product lines are available in custom sizes and formulations to meet the specific needs of our customers.
Core Line
From classic to specialty, we make dough for every style of pizza. Choose from New York Style, Detroit Style, Caputo Neapolitan, and Caputo Americana recipes, each formulated for consistent performance, flavor, and texture, batch after batch.
6 oz to 56 oz · balls and flats
A tall, open crumb that bakes light inside the pan and crisp where it meets the steel, made on our dough ball line to the same documented spec. Tell us your pan size and we quote the dough weight to match.
Sized to your pan
Built for high-heat decks and wood-fired ovens: an open crumb and the blistered char a Neapolitan program is judged on, without anyone on your staff fermenting it.
6 oz to 26 oz · balls and flats
Made on their own dedicated line. Built to carry a loaded sub without collapsing, with a crust that reads bakery, in custom sizes and recipes matched to how your kitchen uses them.
Custom sizes and recipesWe also produce old world rye, pumpernickel, marble rye, and French and Italian table breads for existing customers. Ask us for codes and case counts on any of them.
Some operators want a proven Covelli dough ball on the truck next month. Others have a recipe they have spent years on and need a manufacturer who can reproduce it exactly, at volume, without it drifting. We do both, and the second one is not a favor we do occasionally. It is a core part of the business.
Send the formulation, a sample of the dough you run today, or just the pizza you are trying to make. Proprietary recipes stay proprietary.
Our team matches flavor, texture, and handling on the same equipment that will run your production, not on a bench somewhere else.
Your kitchen, your ovens, your team. Nothing scales until the people who serve it every day say it is right.
Frozen at peak, palletized, and delivered on a schedule your locations can plan around, across the United States.
Clean-label requirements can be written into a custom formulation from the first test batch. Proprietary recipes stay proprietary.
