Day 1
Starter fed
The wild yeast starter wakes up.
The product
The Air, layer by layer
The Air is one pie, one obsession. Detroit-style thickness, Sicilian-style structure, and a 72-hour wild yeast ferment that makes the crumb light and the edge shatter.
The long way is the fast way
72 hours to make. 16 to 18 minutes to bake.
00:00
Day 2
Slow ferment
Flavor builds. Air opens the crumb.
Day 3
Frozen raw at peak
Pressed into steel pans, then frozen raw at its peak.
Your kitchen
425°F / 218°C, 16 to 18 minutes
Your oven finishes what the starter began.
Cross-section
Five layers, built from the base up
The golden base carries a crisp, fried-in-olive-oil floor. Above it, an open fermented crumb holds air instead of weight. Sauce sits on top of the cheese, Detroit-style, so the dairy protects the dough and the edge caramelizes into frico.
How to bake it
16 to 18 minutes to the crunch
Printed on every box
- Oven
- 425°F / 218°C
- Bake time
- 16 to 18 min
- Rack
- Center, from frozen
- Rest
- 3 min before cutting
01
Preheat
Set the oven to 425°F / 218°C, conventional heat, no fan. Give it the full 15 minutes so the stone and walls hold temperature.
02
Unwrap from frozen
Pull the pie straight from the freezer and remove all packaging. Never thaw. A frozen base goes in dry and comes out crisp.
03
Load the center rack
Place the pie directly on the center rack. The open rack lets hot air circulate under the pan so the base fries, not steams.
04
Bake 16 to 18 minutes
Bake until the edge is deep gold and the cheese along the wall blisters and caramelizes. Rotate once at the 9-minute mark.
05
Rest for 3 minutes, then cut
Rest for 3 minutes so the crumb sets and the base stays shattering crisp. Cut into squares, Detroit-style.
Conventional heat only · Never thaw before baking · Figures confirmed on the box
The crunch gallery
Look at the edges
01 / 07
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.
- 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
Serve it your way
What are you craving?
Describe the mood, the crowd or the flavor. Our AI-powered serving guide suggests toppings, sides and pours that keep the crunch intact.
Describe what you are craving. Your serving ideas will appear here.
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.