Frequently Asked Questions.

Ah, the age-old question – how do you even say and spell Birrittella’s? Well, it’s like this: “beer-uh-tell-uh’s.” Easy, right? And don’t worry about remembering all those double letters – just think of it as your own pizza-loving version of “Mississippi.” So go ahead, spell it out loud and proud, and let the pizza party begin!

Ah, the infamous “best by” date – it’s like the pizza’s way of saying, “I’m at my peak deliciousness now, but hey, I’ll still be pretty darn good after that.” Just remember, it’s all about quality, not a countdown to disaster. Our dough never goes bad as long as it is refrigerated.

When that dough package starts looking like it’s about to burst with excitement, that’s when you know it’s showtime! Embrace those air bubbles – they’re like tiny pockets of pizza potential. If you’re not ready to bake yet, just pop it in the fridge or let it chill on the counter until it’s ready to strut its stuff.

So your dough just couldn’t contain its enthusiasm and burst through the packaging – no biggie! It’s still game on for pizza night. Just think of it as the dough saying, “I’m too excited to wait any longer!”

Sometimes even dough needs a little encouragement to rise and shine. Fluctuating temperatures can mess with its mojo, but don’t worry – just give it some time, a cozy spot, and maybe a pep talk. Round it up, let it chill, and watch it work its magic.

Our dough is like the marathon runner of the pizza world – it can go the distance, and then some. Let it do its thing in the fridge, then when you’re ready to rock, give it some space to stretch its legs. Pat it with olive oil, let it breathe, and voila – pizza perfection in the making.

Think of rounding dough like giving it a warm, doughy hug – it helps lock in all that yummy flavor and texture. Plus, it’s the secret sauce to getting that perfect pizza crust every time. So go ahead, give it a little love and watch your pizza dreams come true!