Sourdough frozen pizza
PEPPIN' AIN'T EASY
A nod to hip-hop, and proof that great pepperoni pizza doesn't have to be rare.
Pepperoni, hot honey packet, red sauce, and aged mozzarella on our cold-fermented sourdough.
What makes it real
24-hour cold fermentation, a living starter, and ingredients that taste like the real thing because they are the real thing.
Ingredients
- Naturally fermented sourdough crust
- Premium pepperoni
- Hot honey packet
- Red sauce
- Aged mozzarella
Full ingredient list
Crust (Wheat Flour, Water, Whole Wheat Flour, Extra Virgin Olive Oil, Contains 2% or Less of: Salt, Devitalized Rye Sourdough, Barley Malt Extract, Yeast, Soy Flour), Red Sauce (Tomato Puree, Water, Red Wine Vinegar, Salt), Low-Moisture Part-Skim Mozzarella Cheese (Part-Skim Milk, Salt, Cheese Cultures, Enzymes), Uncured Pepperoni, No Nitrates or Nitrites Added Except for Those Naturally Occurring in Cultured Celery Powder and Cherry Powder (Pork, Beef, Salt, Contains 2% or Less of Water, Spice, Dextrose, Cultured Celery Powder, Lactic Acid Starter Culture, Natural Flavoring, Extractives of Paprika, Cherry Powder, Smoke Flavor, Sea Salt, Turbinado Sugar (in Collagen Casing)), Hot Honey Packet (Honey, Dried Chili Peppers, Vinegar)
Contains: Soy, Wheat, Milk
THE STORY BEHIND THE NAME
Sweet heat. The hot honey changes everything, you're pairing with spice AND sugar.
We chased that greasy spoon flavor without the shortcuts. It's spicy, a little smoky, and proof the freezer aisle can deliver.
How to Enjoy
- •Drizzle the hot honey packet after baking
- •Perfect for Friday night movies
- •Serve with chili oil on the side for extra heat
Pairing Ideas
- •Off-Dry Riesling - residual sugar tames the heat, acidity keeps it fresh
- •West Coast IPA - citrus hops and bitterness complement the honey sweetness
- •Ginger Beer - non-alcoholic heat meets pizza heat. Bundaberg or Fever-Tree, not the sweet stuff
Cooking Tips
- •Watch the cheese, not the clock, look for bubbling with golden-brown spots and deep golden crust edges.
- •Rest on a wire rack 2-3 min before cutting. Steam escapes, crust stays crispy.
