For your oven

Frozen Neapolitan sourdough pizza, ready for your oven

The same 24 to 48 hour sourdough we serve at the restaurant. We par-bake it in a high-temperature oven, vacuum-seal it and freeze it, so it reaches your home with everything the dough had when it left our oven.

Order on WhatsApp Wholesale

Four steps, no shortcuts

01 · Sourdough, 24–48 h

Same as for the restaurant: a living starter and a long rest. No industrial yeast.

02 · Par-baked hot

Just long enough in a very hot oven to set the rim and the crumb.

03 · Vacuum-sealed

No air around it: the dough does not dry out, get freezer burn or pick up smells.

04 · Frozen

Cold stops the clock. 30 days of shelf life in the freezer.

Choose yours

Frozen Margherita tomato, mozzarella, basilQ45
Frozen Pepperoni tomato, mozzarella, pepperoniQ50
Frozen base dough and tomato sauce, add your toppingsQ35

What the studies say

Freezing is not plan B

In bread that was frozen and then reheated, the blood glucose response was lower than for the same bread eaten fresh (Burton and Lightowler, European Journal of Clinical Nutrition, 2008). In par-baked frozen breads, sourdough slowed staling by 74–94% compared with the same bread without it (International Journal of Food Science & Technology, 2013).

These studies were done on bread, not on our pizza. We cite them because they explain why the method works.

Frequently asked questions

How long does Grazia's frozen pizza last?

30 days in the freezer, vacuum-sealed. Baking instructions are on every pack.

Do I need to thaw it?

No. It goes straight from the freezer to the oven and is ready in minutes.

Why is it par-baked?

Par-baking in a very hot oven sets the structure of the sourdough: the rim is already airy and the crumb formed. At home you only finish it.

Can I buy it wholesale?

Yes, for restaurants, hotels, cafés, shops and events, with volume pricing. Wholesale.