Finally, a 72-hour cold fermented frozen pizza dough developed for 800°F+ pizza ovens.

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Ferment72 pizza dough ball outside of the container
Ferment72 crust profile showing the air pockets that have developed during cooking
a finished, fully cooked Neapolitan style pizza made with Ferment72 pizza dough

What is Cold Fermentation?

Cold fermentation process allows the yeast more time to digest carbohydrates and release flavors, resulting in a light, airy crust.

Why Do We Cold Ferment for 72 Hours?

The slow fermentation process allows enzymes to break down starches into sugars, which are consumed by yeast. This results in a more complex and flavorful dough.

Flavor Enhancement

Improved Texture

Proteins in the dough undergo proteolysis during  cold fermentation, breaking down into amino acids. This process relaxes the dough’s cell structure, making it easier to work with and stretch while also enhancing its overall texture.

Air Pocket Development

The extended fermentation period enables the gluten structure to strengthen, creating larger air bubbles within the dough. These air pockets contribute to a lighter and more airy crust when baked.

Crust Caramelization

Cold fermentation encourages the Maillard reaction, leading to rich caramelization on the crust’s surface. This adds depth of flavor and a visually appealing golden color to the finished pizza.

By utilizing cold fermentation techniques, pizza makers can achieve superior flavor, texture, and crust characteristics, resulting in a truly delicious and memorable pizza experience. Ready to go from your freezer!

Simple ingredients:

Flour, water, olive oil, yeast, time & care.

Meet The Team:

Michael Peterson, a native of Northern Michigan attended the world’s premier culinary college, The Culinary Institute of America and trained in Paris at Le Grenadine. Michael has brought the finest dining experiences to Northern Michigan through his restaurants including Spencer Creek, Lulu’s Bistro, Siren Hall and American House Wood Fired Pizza.

In 2002 Mindy Bisson joined Michael to manage and operate all facets of the restaurant business and food manufacturing company.

She joined the company as a partner in 2023. In 2010 we started a food manufacturing company, Michael P’s Specialty Foods where we developed and continue to sell a Chipotle Black Bean Burger. It was my time during American House Wood Fired Pizza that I studied the fermentation process of pizza dough and constantly tried new methods.

It was then that we created our newest product Ferment 72.

A frozen Neapolitan Pizza Dough.