Lamonica’s Pizza Dough
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
QUESTIONS & ANSWERS
Does the dough arrive fresh or frozen?