My Pie's deep dish dough recipe was developed from a baker's perspective by my father, a fourth generation baker whose family came to the United States from Bialystock, Belarus in 1905.

My fatherês recipe is made fresh everyday and timed so the third "proofing" of the dough is in the oven like all bread products should be developed. That is why My Pie pizza has a wonderful fresh yeast taste and a crispness that remains tender to the bite.

Many deep-dish pizzerias needlessly "age-proof" their doughs overnight. From a true baker's perspective, this over-proofs the dough, yielding a dead dough that has a stale like crunch.

It is important to note that our thin crust, deep dish, and our stuffed pizzas use different tomatoes, sausages, spices, cheese, and dough so each pizza is made to have unique characteristics favorable to each type of pizza.

Click here to read more about our ingredients.