Sourdough frozen pizza
CURD YOUR ENTHUSIASM
Extra curds, extra crunch, extra everything.
Sausage, pepperoni, Wisconsin cheese curds, 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
- Italian sausage
- Pepperoni
- Wisconsin cheese curds
- Red sauce
- Aged mozzarella
THE STORY BEHIND THE NAME
This one's rich, salty, and meaty, you need something that cuts through.
It's the loaded pizza of your dreams. Rich, meaty, and still balanced thanks to that sourdough tang and those squeaky curds.
How to Enjoy
- •Perfect for game day crowds
- •Top with crushed red pepper
- •Cut into squares for sharing
Pairing Ideas
- •Spotted Cow or Wisconsin Lager - keeps the Midwest theme, crisp enough to cleanse between bites
- •Chianti Classico - Sangiovese's acidity slices through all that pork fat and cheese
- •Tart Cherry Spritzer - Door County vibes. The tartness resets your palate
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.
