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SUMMER SHIPPING RESTRICTIONS IN PLACE, PLEASE SEE BELOW
8 & 20 Packs Available in : ME, NH, VT, MA, CT, RI, NY, NJ, PA, MD, DC, VA, WV, KY, OH, MI, IL, IN, NC, SC, TN
Only 20 Packs Available in : WI, MN, SD, ND, IA, MO, AR, LA, NE, KS, OK, Texas, MS, AL, GA, FL
Over 100 Years in Business
Birrittella’s Pizza Dough is located in Tarrytown, New York, 15 miles north of New York City in Westchester County. It is a family-run business that was started in 1910 by Vincenzo Birrittella. Vincenzo created old world Italian breads by hand after he emigrated from Italy. Vincenzo’s second son, Michael, took over in the 1940’s and built the business into a modern company, distributing our bread in supermarkets in the NY Metropolitan area. Eventually Mike’s three sons Michael, Mitchell and Matthew took over in the 1980’s and added our delicious, authentic New York pizza dough to our product line which has now expanded to supermarkets all over the Northeast, USA.
Care & Usage Product Handling before preparation:
Please take the refrigerated dough out of the refrigerator between 1-2 hours before use, leaving it right in the bag.
The warmer the dough becomes the EASIER it is to spread the dough. Dough placed in the freezer can be removed and placed in the refrigerator to thaw to use over the next few days. You may also remove from the freezer in the morning before one goes to work place on the counter, not in direct sunlight and it will be in excellent spreading condition when one returns home later in the evening. (Heat and Humidity will expedite this process).
Once the dough is at room temperature you can stretch it. Top with your favorite ingredients and bake or grill.
Featured in Westchester Magazine
“Wonderful article about the history of our family business which is celebrating 110 years in 2020. What started as a home delivery business, to transitioning to a Westchester Supermarket mainstay to now having the ability to ship our dough nationwide. It’s been a great 110 years and we are forever proud of our Tarrytown and Westchester roots. Thanks so much to Westchester Magazine for publishing it.”