Our Vision.

To share our families tradition with all of our clients across the country. Spreading love through our multipurpose dough, indigenous to New York, forming lifelong memories and experiences our family has enjoyed for a century cooking at home together. 

~ Ernesto Cappello, CFO & Vincenzo Conigliaro, COO

Ernie & Enzo

Our History.

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 bread by hand after he emigrated from Italy. Vincenzo’s second son, Michael, took over in the 1940s 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 1980s and added our delicious, authentic New York pizza dough to our product line which has now expanded to supermarkets all over the Northeast, USA.

Through our online store and climate-controlled boxes, we will deliver directly to your home from our factory in NY. You can use our dough for pizzas, strombolis, quiches, flatbreads, or any other recipe calling for bread-based dough.  

Your family and friends will love the amazing taste of our dough and we are sure it will become a staple in your home for years to come as it has for generations of New Yorkers.

The Birrittella Family


Vincenzo Birrittella establishes Tarrytown Bakery after immigrating from Italy.

1910 - 1940

Vincenzo creates the most sought-after, old-world Italian bread in Westchester county.


Vincenzo’s second son, Michael expands the business, distributing bread in supermarkets throughout the Metropolitan area.


Vincenzo’s grandchildren, Michael Jr, Mitchell, and Matthew assume the business and Introduce fresh pizza dough products to supermarkets. The business Expands throughout the Northeast.


New generation Ernesto and Enzo acquire the business, renovating the facility, processes, and methods of distribution.


Gluten-Free and Ancient Grain Dough are added to the product line. Packaging is redesigned and production is expanded to 5,000,000 Per Year.


SQF Certification is finalized. Production will be expanded to 10,000,000 per year.