Pizza has been a constant for the Di Camillo Bakery since we opened our doors in 1920. All of our pizza and pizza breads are made from our Scaletta bread dough. This bread dough gives our pizza a substantial base and deeper crust. We bake our pizza in deeper, seasoned pans, which allows for more generous toppings. This thicker crust, pan-baking and extra-proofing the dough helps makes our pizza delicious cold as well as hot-- unlike thin-crust pizza which is much diminished when cold. This thicker crust makes reheating ideal either in a toaster oven, broiler, or even a microwave oven.


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