The Air, Detroit meets Sicily
Pizza that crunches back.
wild yeast dough. ingredients. minutes from freezer to table.
Pick your pie
Freezer pizza. Pizzeria standards.
Why 72 hours?
Patience makes the crunch.
Wild yeast needs time. Seventy-two hours builds flavor, opens the crumb, and gives the crust the structure to stay crisp. What the ferment actually does.
- Crackling, caramelized edges
- Nine ingredients. Zero additives.
- Bakes straight from frozen
Back to the basics
Frozen pizza lost its crunch.
Too many pies arrive half baked, steam in the oven, and fold on the plate. We start with dough, not shortcuts.
Shop Now- Frozen raw, not par-baked
- Wild yeast, not dough conditioners
- A fried base that holds its shape
Get first dibs
Get in the kitchen with us.
Small batches. Sign up for online ordering updates and the next drop.