Attilio's hands folding fermented dough on a floured wooden bench

Our story

A dough man,first and always

Attilio built The Air, a Detroit-Sicilian frozen pizza made with 72-hour wild yeast dough. He calls himself a dough craftsman, not a chef. Flour, water, salt, time. Everything else is decoration.

Attilio standing at a floured wooden bench in a flour-dusted apron

The apprenticeship

Fifteen years of fermentation notes

He kept a ledger: hydration, room temperature, the hour the starter peaked, how the crumb opened. Most entries were failures. The useful ones all pointed the same direction, which was slower.

"You cannot rush air into dough. You can only give it time and then stay out of the way."

Attilio

The hybrid

Detroit thickness, Sicilian spine

Detroit pan pizza gave him the caramelized edge. Sicilian sfincione gave him the structure that keeps a thick crumb from turning to bread. The wild yeast is what lets the two coexist. Learn More.

The result was never meant to be frozen. Freezing it turned out to be the only honest way to get it to a kitchen that is not his.

Hands stretching wild yeast dough into a steel pan on a floured bench

A jar of active wild yeast starter beside wheat stalks and a wooden spoon

The starter

One culture, fed every day

Every pie traces back to the same wild yeast culture Attilio began feeding in a home kitchen. It is not a marketing detail. It is the reason the crust tastes like something.

Small batch

The starter sets the pace.

Every pie starts with the same wild yeast starter and is made in small batches. When a batch sells through, the next one is 72 hours away at minimum.

Your city, next

Find it. Then get first dibs.

We will email you about restocks, new stores near you, and limited runs.