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Lamonica’s Pizza Dough

Enjoy pizzeria-quality dough and ready-made convenience with Lamonica’s New York-style pizza dough. Simply thaw, roll out, top, bake and enjoy—no more torn flour bags or waiting for dough to rest. Experienced bakers with over 125 years of combined pizza production produce each dough ball using only the best ingredients, resulting in a frozen dough that offers exceptional flavor and uniform consistency so your pizza is always its best. Available in four or eight pieces.

The Lamonica family has been in the pizza business since 1954. Louie “Gigi” Lamonica, an Italian immigrant educated as a lawyer, realized that America needed pizzaiolos more than it needed lawyers and started the family pizza business. The Lamonica family soon owned and operated pizzerias from Massachusetts to Maryland, and in order to ensure a consistent product they produced the dough in Brooklyn and shipped it to each pizzeria. In 1980, they opened Lamonica’s NY Pizza in Los Angeles, and continued this practice, bringing real NY-style pizza to L.A.

Note: There is an additional shipping charge of $20 on 8-piece dough orders; no additional shipping charge with 4-piece orders. Orders fulfilled by Lamonica’s California production facility.

  • Manufacturer: Lamonica’s
  • Includes: 4 pieces (4 lbs.); 8 pieces (8 lbs.)
  • Ingredients: Wheat flour (contains malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, sea salt, semolina, yeast, canola oil and olive oil
  • For best results, thaw frozen dough overnight in the refrigerator. After thawing, place dough in a large, lightly oiled bowl, then cover with a clean dish towel and allow to proof at room temperature for at least 1½ hours. Proofing times vary depending on the season and location—proofed dough should be soft to the touch and still have a slight chill. An instant-read thermometer inserted into the center of the dough should read approximately 75°F. Once dough is fully proofed, stretch or roll it flat and top with your favorite ingredients. Allow to rest approximately ½ hour, then bake. For same-day use, leave dough at room temperature for approximately four hours prior to baking (times will vary based on season and location)
  • Made in USA
5.0 / 5.0
1 Review
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1 Star
I will NEVER make dough from scratch again!
I have always made my own dough, I have tried pre-made from the high end grocers, even asked local pizzerias to let me buy dough...and always been dis-satisfied with the end result I had heard Lamonica's was good - but it is not -- it's great! This dough is magic! 6 hours to defrost and it is perfect. Great chew, easy to work with, and perfect proportion. Great find
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April 1, 2014

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