The recipe
72 hours of patience. 16 to 18 minutes of yours.
The Air is a Detroit-Sicilian frozen pizza made with 72-hour wild yeast dough. Here is every step, from the first fold to the final bake.
The dough
72 hours, hour by hour
00:00
Mix
Wild yeast starter, unbleached wheat flour, filtered water and sea salt come together slowly. Cold-pressed olive oil goes in last, so it coats the flour instead of weighing it down.
02:00
Rest and fold
The dough rests, then gets folded by hand. Each fold builds structure without knocking out the air the wild yeast is starting to make.
06:00
Cold ferment begins
Into the cold. Low temperature slows the yeast to a crawl, which is exactly the point. Slow fermentation is where the flavor lives.
24:00
Day one
The crumb is developing. Wild yeast and time produce the acids and aromas that give the crust its depth. Nothing is rushed.
48:00
Day two
The dough relaxes and opens up. This is what lets the baked crumb stay light inside a thick, Detroit-style pie.
72:00
Into the pan
After 72 hours the dough is stretched into oiled steel pans, topped cheese-first, then sauced on top in the Detroit style. Then it is frozen raw, never par-baked.
Ingredients
Nine things. Nothing else.
No additives, no preservatives, no dough conditioners. If it is not in the pie for flavor or structure, it is not in the pie. See the box for the full allergen statement.
- 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
- Sicilian oregano
Serving guide
From frozen to the table, the right way
01
Preheat to 425°F / 218°C
Conventional heat, no fan. Give it the full 15 minutes so the oven walls hold temperature.
02
Unwrap from frozen
Straight from the freezer, all packaging off. Never thaw. A frozen base goes in dry and comes out crisp.
03
Center rack, 16 to 18 minutes
Directly on the center rack so hot air circulates under the pie. Rotate once at the 9-minute mark.
04
Rest for 3 minutes, then cut into squares
The crumb sets and the base stays shattering crisp. Cut it into Detroit-style squares and listen for the crunch.
Conventional heat only · Never thaw before baking · Figures confirmed on the box
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.