Questions,answered straight

The timeline. Most frozen pizza dough is proofed for an hour or two, par-baked in a factory and frozen half finished. Ours ferments for 72 hours with a wild yeast starter, goes into a steel pan Detroit style, and freezes raw at its peak. The oven finishes the job, not a production line. That is why the base shatters instead of bending.

Three things. Flavor: the culture builds the faint sour notes you taste in the crumb. Texture: a slow ferment creates gas that a strong dough can hold, so the crumb opens into air pockets rather than a dense sponge. And the long ferment does a lot of the breakdown work before the pie ever reaches your kitchen. No commercial yeast, no added sugar to rush it.

Detroit gave us the rectangular steel pan, the thick slab and the caramelized cheese wall. Sicilian sfincione gave us the structural lesson: a thick crumb that stays open instead of turning to bread, with the sauce sitting on top so the dough crisps underneath. Both are pan traditions, which is why they can share a pan.

Nine ingredients: wild yeast starter, unbleached wheat flour, filtered water, sea salt, cold-pressed olive oil, whole milk mozzarella, aged Wisconsin brick cheese, San Marzano style tomatoes and Sicilian oregano. No additives, no preservatives, no dough conditioners.

Neither. The Air is built on wheat flour and dairy cheese, so it does not suit a gluten-free or vegan diet. The full allergen statement prints on the box, and we will mirror it here once the label is final.

Because one kitchen cannot be everywhere. Freezing is the only honest way to move a pie made in Attilio's pan into a home oven without it degrading on the way. Frozen raw at peak, the dough holds. Fresh, it would be a two hour window and a long story.

Keep it frozen at 0 F / -18 C and it is at its best right up through the best-by date printed on the box. Bake it before that date lands, not after: a long freeze takes flavor before it takes texture.

No. Thawing lets moisture into the base, and refreezing turns that moisture into ice that tears the crumb and steams the floor in the oven. Bake from frozen, or leave it in the box.

Not ruined. Keep it covered in the fridge and bake it as soon as you can. Expect a slightly slack crumb and a crust that is less shatter than it would be. Never thaw it on the counter.

Refrigerate baked leftovers in a covered container, then warm them in a hot oven or a dry skillet until the base is crisp again. A microwave will save the cheese and lose the crunch.

It leaves the store frozen. Bring an insulated bag for any trip longer than a short one, and get it back into the freezer the moment you walk in. One warm car ride is enough to sweat the surface.

The box and the film are separate materials, so they rarely belong in the same bin. Rules change by city, so check both against your local program before you throw anything out.

A serving assistant on The Pizza page. Describe what you are after in plain words and it suggests toppings, sides and drinks that pair with the pie without wrecking the crust.

Type a line into the box under What are you craving, or tap one of the examples. The ideas appear on the page as they are written, so you can read along. If the direction is wrong, press Stop and ask again.

Whatever you would say to a friend. A mood, a crowd, a flavor, a constraint: smoky and a little sweet, date night for two, game night with six people, nothing with tomatoes. The more specific you are, the less generic the answer.

Because the base is the whole argument. The guide is instructed to protect it: wet toppings go on after the bake, sauces sit on the side, and nothing rests on the crust while it cools. Suggestions that would soften the floor are off the table by design.

No account, no sign up, no payment, and it does not ask for personal details to give you ideas. Ask as many times as you like.

No. It writes serving ideas, not dietary, medical or nutrition advice. For anything you need to know for health reasons, use the ingredient list on this page and the box.