Product Characteristics

• Bianco Dinapoli Pizza Sauce - Made from just four, locally sourced organic ingredients (Organic Tomatoes, Organic Garlic, Organic Basil, Organic Extra Virgin Olive Oil) plus Pacific Sea salt.
• Shredded Whole Milk Low Moisture Mozzarella - Melts well due to the low moisture content, creating a desirable texture for pizzas and holds up better over time compared to fresh mozzarella. Made from whole milk, offering a richer and creamier flavor compared to part-skim mozzarella.
• Cherry Tomato - Sourced locally from Steadfast Farm, these tomatoes offer bursts of umami, sweetness, and tanginess, giving each bite a distinct freshness in contrast to the richer flavor of the tomato sauce. It also adds a beautiful, varied color to the pizza.
• Basil Leaves - Further adds to the freshness of flavor and color contrast of the pizza after baking.
• Extra Virgin Olive Oil - Extra Virgin Olive Oil, the highest quality and most expensive olive oil, is made from pressing olives with minimal heat (expeller pressed) to preserve its delicate flavor and aroma. This oil is best used uncooked for dipping, dressing, or drizzling on finished dishes. We procure this oil from Navigreat Fine Food, who sources the oil locally.

Product Characteristics

• Bianco Dinapoli Pizza Sauce - Made from just four, locally sourced organic ingredients (Organic Tomatoes, Organic Garlic, Organic Basil, Organic Extra Virgin Olive Oil) plus Pacific Sea salt.
• Shredded Whole Milk Low Moisture Mozzarella - Melts well due to the low moisture content, creating a desirable texture for pizzas and holds up better over time compared to fresh mozzarella. Made from whole milk, offering a richer and creamier flavor compared to part-skim mozzarella.
• Cup and Char Pepperoni - made with a natural casing that allows the slices to cup and crisp during cooking, trapping juices and intensifying flavors. It has a bold, savory and slightly spicy taste and a unique texture compared to flat pepperonis.

Product Characteristics

• Pine Nut Pesto - Freshly made twice a week at our Litchfield Park location, this vibrant green sauce is made with a unique combination of ingredients; fresh basil leaves, garlic, toasted pine nuts, and grated parmesan cheese are blended together with extra virgin olive oil and finished with lemon juice, lemon zest, salt, and cracked black pepper. This pesto adds a burst of savory, nutty richness specifically designed to complement pizzas. This replaces the walnut pesto that was previously used.
• Shredded Whole Milk Low Moisture Mozzarella - Melts well due to the low moisture content, creating a desirable texture for pizzas and holds up better over time compared to fresh mozzarella. Made from whole milk, offering a richer and creamier flavor compared to part-skim mozzarella.
• Roasted Portabella Mushroom - Earthy, meaty mushrooms with a rich umami flavor, pre-roasted for deep flavor and a tender texture. These are a significant improvement over our previous iteration, which was topped with raw mushrooms, which often led to a dehydrated look and texture. Pre-roasting them allows us to retain a glossy and appetizing look in the final product.
• Roasted Artichoke Quarters - Tender, mildly sweet and savory with a slightly nutty flavor and a hint of char.
• Sliced Jalapeno - Adds a spicy kick and a slight crunch, balancing the richness of the other toppings.
• Sliced Red Onion - Provides a slight pungent flavor with sweetness and crunch, also balancing the richness of the other toppings.

Product Characteristics

• Bianco Dinapoli Pizza Sauce - Made from just four, locally sourced organic ingredients (Organic Tomatoes, Organic Garlic, Organic Basil, Organic Extra Virgin Olive Oil) plus Pacific Sea salt.
• Roasted Squash - Sweet and nutty with a soft, luscious texture when roasted. Serves as a solid flavor and textural foundation for the pizza.
• Roasted Eggplant - Earthy and slightly spongy when roasted, offering a meaty alternative with a mild flavor that absorbs the flavors of the extra virgin olive oil and other ingredients well.
• Roasted Portabella Mushroom - Earthy, meaty mushrooms with a rich umami flavor, pre-roasted for deep flavor and a tender texture.
• Roasted Bell Pepper - Adds a vibrant sweetness and a delightful crunch, while also contrasting the colors of all the other vegetables and the pizza sauce.
• Roasted Bok Choy - Tender and slightly bitter greens with a subtle cabbage-like flavor, offering a refreshing contrast to the sweetness of the other roasted vegetables. This is added after baking.
• Extra Virgin Olive Oil - Extra Virgin Olive Oil, the highest quality and most expensive olive oil, is made from pressing olives with minimal heat (expeller pressed) to preserve its delicate flavor and aroma. This oil is best used uncooked for dipping, dressing, or drizzling on finished dishes. We procure this oil from Navigreat Fine Foods, which sources the oil locally. This is drizzled on after baking.
• Maldon Sea Salt, Cracked Black Pepper - Finishing touches of flaky sea salt and cracked black pepper after baking provide a textural contrast and enhance the inherent flavors of the roasted vegetables.

Product Characteristics

• White Pesto - Made in-house at our Litchfield Park location twice a week, this white pesto is a twist on the traditional pesto we're normally used to. Toasted walnuts provide a rich, earthy base, while ricotta cheese adds a smooth texture and subtle tang. The brightness of lemon juice and zest cuts through the richness, while fresh basil leaves offer a touch of freshness and earthiness. A touch of whole milk and water thin the pesto out to a spreadable consistency.
• Shredded Whole Milk Low Moisture Mozzarella - Melts well due to the low moisture content, creating a desirable texture for pizzas and holds up better over time compared to fresh mozzarella. Made from whole milk, offering a richer and creamier flavor compared to part-skim mozzarella.
• Arugula - Added after baking, this peppery green adds a refreshing and slightly spicy kick to the dish. Its delicate leaves offer a pleasant textural contrast to the other ingredients. We source this locally from Steadfast Farm.
• Sliced Prosciutto - Supplied from Navigreat Fine Food, we receive whole prosciutto imported from Italy. Freshly sliced daily from our Litchfield Park location, this adds a rich, salty, and savory element that contrasts the peppery and earthy flavors of the arugula. This is added after baking so as to not cook the prosciutto while in the oven.
• Fig Balsamic Reduction - A sweet and tangy reduction made from balsamic vinegar and figs that we source from Navigreat Fine Food. The reduction adds a touch of sweetness and a depth of flavor that complements the peppery arugula and salty prosciutto.
• Extra Virgin Olive Oil - Extra Virgin Olive Oil, the highest quality and most expensive olive oil, is made from pressing olives with minimal heat (expeller pressed) to preserve its delicate flavor and aroma. This oil is best used uncooked for dipping, dressing, or drizzling on finished dishes. We procure this oil from Navigreat Fine Food, who sources the oil locally.

Product Characteristics

• Bianco Dinapoli Pizza Sauce - Made from just four, locally sourced organic ingredients (Organic Tomatoes, Organic Garlic, Organic Basil, Organic Extra Virgin Olive Oil) plus Pacific Sea salt.
• Shredded Whole Milk Low Moisture Mozzarella - Melts well due to the low moisture content, creating a desirable texture for pizzas and holds up better over time compared to fresh mozzarella. Made from whole milk, offering a richer and creamier flavor compared to part-skim mozzarella.
• Ham - Freshly sliced daily at our Litchfield Park location, the ham at the base of this pizza offers a salty and savory note.
• Sweet Italian Sausage - sourced from Navigreat Fine Food, sweet Italian pork sausage crumbles deliver a burst of sweet fennel and savory spices.
• Bacon Strips - Crispy bacon strips contribute a smoky richness and salty punch, complementing the other meats. We only use thick-cut bacon, prepared daily at our Litchfield Park location, sourced from Hobbs' Applewood Smoked Meats located in the Bay Area in California.

Will we sell whole pies?

• Not for now. Once we streamline the foodservice aspect of our business, this will be revisited in the future.

Why is this product priced at $7? What makes it special?

• High-Quality Dough - Our latest iteration of the dough recipe utilizes in-house stone-milled rye flour, which takes more labor to operate and maintain the stone mill at our Shea location. This, along with Organic 00 Flour, serve as the base for all pizza dough.
• High-Quality Toppings - We took the effort this time around to elevate the quality of ingredients across the board where we could: the Bianco Dinapoli pizza sauce, whole milk mozzarella, local produce, freshly sliced prosciutto imported from Italy, fresh Italian sausage, fresh thick-cut bacon, freshly sliced ham, all represent efforts that we made to significantly improve product quality.
• Dedication to Freshness - Both the dough and the vast majority of toppings are prepared daily. This takes considerably more effort than mass-producing the components once a week or less. Many of the ingredients also come raw and unprocessed, requiring much of the prep to be done at our Litchfield Park location.

How long can this product remain at room temperature and still be safe to consume?

• We don't keep this product on our shelves at room temperature longer than 4 hours to adhere with food safety protocol.

Can I refrigerate this product?

• While this is best enjoyed fresh, refrigerating it does preserve the product for 2-3 days. However, refrigerating it for long periods of time will cause the pizza itself to stale and dry out to some extent. Freezing, however, preserves much of the freshness of the product, but could harm the texture of some of the toppings if they include fresh produce like basil or arugula, which would wilt.

• Ensure that the product is ready to sell by 10:00 AM. It is critical that we achieve this consistency throughout all our locations to meet customer expectations.
• After baking, transfer immediately to a wire rack to cool. If left for too long on the pan, the bottom can get soggy.
• Please take extra care to ensure that each slice is roughly of the same weight. Uneven cutting results in lost product and lower profitability and can ruin the presentation of the pizza.
• Log the temperature and the time in the TCS (time/temperature control for safety) log along with the pizza for the day. Dispose of the product if it has exceeded the 4-hour mark.