Your dough ball. Every location. Exactly the same.
We produce premium pizza dough balls at scale for multi-unit operators, restaurant groups, distributors, and foodservice. Run one of our proven formulations or your own recipe, made in our new production facility and shipped frozen nationwide.
Every location you open adds another dough program: another mixer, another retarder, another person who has to be trained to hit the same spec. Outsourcing that to Covelli gives you one formulation, produced on one line, arriving the same in every store. Your people go back to making pizza and running the business.
One formulation, one line, one spec. Store number one and store number forty open the same case and get the same dough ball.
No dough shift to staff, no new hire to teach a mix by feel, no quality drop when your best dough person calls in.
Mixers, benches, retarders, and proofers stop being a line item and stop taking up floor space you are paying rent on.
Scrap, over-proofed dough, and inconsistent bakes are our problem to control at the plant instead of yours to absorb nightly.
Adding locations becomes an order-quantity conversation. The dough program is already built, tested, and running.
| In each location | With Covelli | Making dough in house |
|---|---|---|
| Dough consistency | Identical everywhere | Varies by store and shift |
| Skilled dough labor | None needed | Hire, train, retrain |
| Prep before service | Thaw and bake | Hours, every day |
| Equipment and space | Freezer space | Mixer, bench, proofer |
| Opening a new store | Dough ships day one | Build a dough program |
| Scrap and failed batches | Our problem | Your weekly cost |
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 See sizes and specs →
Most Popular
Bring us your formulation and we produce it at scale under your name. We already run private label dough for some of the highest volume pizza operations in the region. However simple or complicated the recipe, it stays yours.
Your recipe · your spec · your label How custom production works →
Built for high-heat decks and wood-fired ovens: an open crumb and the blistered char a Neapolitan program is judged on, in a dough ball your staff does not have to ferment themselves.
6 oz to 26 oz · balls and flats See sizes and specs →
The other line we specialize in. Sub rolls and sandwich rolls built to hold up on a service line, in custom sizes and recipes matched to how your kitchen actually uses them.
Custom sizes and recipes available Ask about custom sizes →We also produce old world rye, pumpernickel, marble rye and table breads for existing customers. See every product.
In 2026 we moved production into a newly renovated 60,000 square foot facility, built around a high-efficiency dough ball line, a dedicated roll line, and nitrogen freezing tunnels. It is the difference between a bakery that also makes dough balls and a manufacturer built to supply regional and national accounts.
Covelli is set up for customers who order by the pallet and answer for what happens in every location. If dough consistency is a standard you have to enforce, we are your solution.
Published case counts, real pallet math, and a lead time your locations can plan around.
Real case counts, straight from our spec sheet. Slide to your footprint.
Planning estimates from our published case counts. Your Covelli rep confirms exact counts, freezer space, and delivery cadence.
After buying your pizza dough for the first time and making pizza and then stromboli with it, I can honestly say that it is the BEST. I love the ease in which I can stretch the dough, and the texture and taste of the final baked dough is delicious.
Yes, and it is a core part of what we do. Send us the formulation or a sample of the dough you run now, and our test kitchen matches flavor, texture, and handling on the same equipment that will run your production. Your recipe stays yours.
That is what the new facility was built for. Our processing and freezing equipment is specified for consistent dough ball production at volume, with headroom for regional and national programs. Tell us your store count and growth plan and we will size the schedule around it.
It lets you see the product before you commit to it. We develop, bake, and demonstrate on site with your team: your oven type, your temps, your topping load. Nothing scales until the people who serve it every day sign off.
We are actively prioritizing cleaner formulations and working to remove unnecessary or undesirable ingredients wherever we can, with one condition: it cannot cost quality, consistency, or performance. If a cleaner version does not bake the way the original did, it does not ship.
One pallet or 56 cases. Email your order to orders@covellidough.com 7 to 10 business days in advance and we fill it accurately and on time.
We ship frozen from our plant and supply operators across the Northeast and much of the United States, with a retail distribution network available for branded product.
Yes. Covelli products are kosher certified, and we are FDA HACCP certified and a member of the American Society of Baking. Full certification detail is available on request.
