of NATURAL FERMENTATION
Carefully crafted and extensively tested for years, the methodology is based on a 72-hour fermentation of specifically selected flours in a curated environment creating the perfect rising temperatures while allowing the dough to breathe.
The unique hand-stretching technique ensures air bubbles are kept intact for maximum heat circulation, all resulting in the pure savory flavor of a perfectly fresh pizza baked in a home oven from a previously frozen product.
We are committed to never using additives, preservatives,
or chemicals of any kind for a pizza that is 100% natural.
Because of our "Dough Methodology" process, our pizza is significantly lower in sugar and calories.
Since the 90's when Pinsa Romana was born in Rome from the Di Marco family, we had the pleasure to use it in our pizzerias in Rome, and the honor to have been the first ones to import it in the United States.
Anyone, regardless of skill level, with par-baked pizza crust can easily and quickly produce a magnificent healthy and delicious pizza by simply topping it lightly with wholesome ingredients and heating it in the oven.
A simple, cost-effective way to offer quality pizza without any fancy equipment or high-salaried kitchen staff.
Customizable sizes are available.
Today the convenience of stored frozen pizzas, thawed and sold as fresh often result in very poor quality products.
Today, no longer is it necessary to choose between the convenience of frozen or the flavor of fresh.
With IDF, you get both!
After years of testing the perfect combination among flours, kneading, storage temperatures and other details, our "Dough Methodology” was born that boosts in a previously frozen pizza the entire range of sensory qualities found in fresh pizza
Our in-house Italian chefs create authentic Roman-style pizzas, with custom-created recipes and high-quality ingredients
We manage the development of your pizza program whether it is an existing recipe or a new product idea to bring to market.
We work closely with you every step along the way through market research, formulation, testing, costing and flavor
At the beginning of the '80s in Italy the concept of pizza was evolved and modified: from a heavy and fatty product to a light, genuine and healthy meal, rich in proteins and in high nutrition values.
This change was possible thanks to the devotion and constant research in new mix of flours and artisanal mixing techniques. Italian Dough Factory Founder's mission is to bring for the first time to the US wholesale environment the unique knowledge developed in Italy over his 30 years of experience.
Today in the US, industrial pizza production uses animal fat, high quantity of yeast and chemical additives which cause intolerance, allergies, stomach bloating and skin disorders.
At IDF we use only non-GMO flours with no chemical addictive nor preservatives which, along with our proprietary Dough Methodology, allow us to replace harmful substances with only healthy ingredients.