Sourdough frozen pizza
THE WISCO KID
An ode to the Midwest and anyone who believes there's no such thing as too much cheese.
Fresh mozzarella, aged mozzarella, basil, and red sauce 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
- Fresh mozzarella
- Aged mozzarella
- Fresh basil
- Red sauce
THE STORY BEHIND THE NAME
Clean, simple, cheese-forward. Don't overcomplicate it.
Sometimes the best pizza is the simplest one. We let the cheese do the talking, fresh and aged mozzarella working together on our tangy sourdough base.
How to Enjoy
- •Add a drizzle of olive oil after baking
- •Top with fresh cracked pepper
- •Perfect as-is or with a side salad
Pairing Ideas
- •Soave or Pinot Grigio - light Italian white, lets the cheese do its thing
- •Pilsner - crisp, clean, cold. The beer equivalent of not overthinking it
- •Basil Lemonade - fresh squeezed with muddled basil, echoes what's on the pizza
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.
