Scratch quality. Without the scratch labor.
Private label pizza dough, famous old world rye, and scratch-like table breads. Flash frozen in Buffalo, shipped across the U.S.
Kosher CertifiedAcross our product lines
Most Popular
We produce your proprietary recipe at scale for some of the highest volume pizzerias in the region. Simple or complicated, your dough ball stays yours.
Your recipe · your spec · your name How private labeling works →
The AC and Americana lines: hand-quality dough balls and flats, mixed by the same crew day in and day out for batch-to-batch consistency.
6 oz to 56 oz · balls and flats See sizes and specs →
Formulated for high-heat decks and wood-fired ovens: an open crumb and the blistered, leopard-spotted char your regulars photograph.
6 oz to 26 oz · balls and flats See sizes and specs →
Since 1888
The loaf that started it all. Al Cohen's marble, seeded, plain rye, and pumpernickel, still baked to the recipe that made the name famous.
36 oz 2# loaves · four varieties See sizes and specs →
French and Italian loaves with a scratch-bakery crust and crumb, ready for the bread basket, the sandwich line, or the retail shelf.
19 oz loaves · French and Italian See sizes and specs →
Sub rolls, sandwich rolls, and dinner breads built to hold up on the line. Custom sizes and recipes are a conversation, not a problem.
Custom sizes and recipes available Ask about custom sizes →
It started with the first loaf of Al Cohen's famous rye. More than a century later, the same family standard runs a modern frozen dough plant on Broadway Street, supplying operators across much of the United States.
Al Cohen's bakes the rye bread Buffalo still knows by name, and a family business is born.
Among the first to flash freeze scratch-made dough, perfecting the process most of the industry later adopted.
A leading wholesale supplier of premium dough products, still family owned and operated, still backed by a 100% satisfaction guarantee.
Scratch flavor is not negotiable. Scratch labor is. Our dough is mixed by the same bakers on the same equipment every day, then flash frozen at peak, so your kitchen skips the 4 AM shift without giving up the result.
Thaw, proof, bake. No mixing shift, no bench time, no cleanup between batches.
The same mixers make our dough day in and day out. Batch 1 and batch 400 bake the same.
Less spoilage, fewer failed batches, and no skilled scratch labor on the payroll.
Thaw and bake frees up bench space, mixer space, and a whole prep station.
Run recipes you could never staff for: wood-fire dough, old world rye, specialty rolls, all from one freezer.
| In your kitchen | Covelli Frozen | Scratch Baking |
|---|---|---|
| Prep before service | Thaw and bake | 3+ hours |
| Skilled dough labor | None needed | Every shift |
| Batch consistency | Locked in | Varies by baker |
| Waste and spoilage | Minimal | Real risk |
| Kitchen space | Freezer only | Full prep station |
| Recipe variety | Whole catalog | What you can staff |
Inside the Broadway Street plant, Buffalo NY
We already produce private label dough balls for some of the highest volume pizzerias in the region. No matter how simple or complicated your recipe is, we can match its flavor, texture, and consistency, then produce it at scale.
Send us your formula or the product you want matched. Proprietary recipes stay proprietary.
Our bakers match flavor, texture, and consistency on the same equipment that will run your production.
Your kitchen bakes it, your team tastes it, and nothing scales until you sign off.
Flash frozen at peak, palletized, and delivered through our distribution network across much of the U.S.
From single pizzerias to national wholesalers, Covelli Dough supplies quality-focused operations at every scale.
High-volume pizzerias run on our private label dough balls.
Bake-off programs and branded distribution into retail stores.
Consistent, scalable dough for cafeterias and dining programs.
Reliable spec-sheet ordering for institutional food service.
A trusted supplier filling wholesale orders accurately and on time.
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.
Email your order 5 to 7 business days ahead to orders@covellidough.com and we fill it accurately and on time.
One pallet or 56 cases minimum. Case dims 19 x 11 x 9.5, pallet TI x HI 7 x 8. It is all on the spec sheet.
Cold-chain logistics from our Buffalo plant, plus a retail distribution network covering much of the United States.
Real case counts, straight from our spec sheet. Slide to your volume.
Planning estimates from our published case counts. Your Covelli rep confirms exact counts, freezer space, and delivery cadence.
One pallet or 56 cases. Email your order to orders@covellidough.com 5 to 7 business days in advance and we will fill it accurately and on time.
Yes. Private label production is our specialty. No matter how simple or complicated your recipe is, we match its flavor, texture, and consistency, and your formula stays yours.
Yes. Covelli Dough products are kosher certified. Full certification details are available with the spec sheet on request.
We ship frozen from our Buffalo, NY plant and supply operators across New York, the Northeast, and much of the United States, with a retail distribution network available for branded products.
Yes. Every item on our key product list is available in custom sizes and recipes, and we also produce sub rolls, sandwich rolls, and table breads beyond the sheet. Contact us for details.
Tell us what you make and how much of it you need. We reply within one business day.
Every size, case count, and UPC on one sheet. Download the spec sheet
