New York's Birrittellas logo.

Our Vision.

To bring our family tradition to kitchens across the nation and share the love through our versatile, New York-style dough. Our aim is to create lasting memories and experiences for our clients, just as our family has cherished for over a hundred years while cooking and bonding at home.

~ Ernesto Cappello, CFO & Vincenzo Conigliaro, COO

Two men posing for a photo in a park.

Our History.

Birrittella’s Pizza Dough hails from Tarrytown, New York, located just 15 miles north of the bustling city of New York in Westchester County. Our business has deep roots, dating back to 1910 when Vincenzo Birrittella founded it after immigrating from Italy and hand crafting traditional old-world Italian bread.

In the 1940s, Vincenzo’s son Michael took the reins and expanded the company, distributing our bread products in supermarkets throughout the New York Metropolitan area. Fast forward to the 1980s, when Michael’s three sons, Michael, Mitchell, and Matthew, took over and introduced our delicious, authentic New York pizza dough to the product line. Today, our dough can be found in supermarkets all over the Northeast, USA.

We’ve made it even easier for you to enjoy our dough at home. With our online store and climate-controlled delivery boxes, we’ll bring our fresh, handmade dough straight to your door from our factory in New York. Whether you’re using it for pizza, stromboli, quiche, flatbread, or any other recipe calling for a bread-based dough, we’re confident that you and your loved ones will appreciate the delectable taste of our product. We believe that our dough will quickly become a staple in your home, just as it has for generations of New Yorkers.

The Birrittella Family

The original founders of Birrittellas Pizza, the Birrittellas Family, posing for a photo.

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.


Our traditional pizza dough receives a makeover with our cutting-edge vacuum sealing technology resulting in a dough that's not only more flavorful, but also more pliable and easier to work with.

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.

  3. Let the dough rise for at least 3.5 hours before using.

  4. Preheat your oven to 475Β°F or higher, if possible.

    Rounding pizza dough is a crucial step in the pizza-making process.