Artisan Baking

Artisan Dough

A simple recipe, there is much detail that goes into the foundation of each American Flatbread before it gets topped with premium ingredients.

We source flour that is 100% organically-grown wheat, specially milled into an unbleached white flour with germ and bran restored. We add good New Hampshire water, yeast, and Kosher salt.

We double cold proof our dough.  Lowering the temperature of the dough while it rises slows the fermentation process, yielding increasingly complex and pleasing flavor.

We gently hand-stretch the dough, which is why you’ll always see a nicely formed (and always uniquely shaped!) crust on our pizzas. It bakes up with a delicate crispiness surrounding chewy, flavorful bread.

Our Cheeses

We top our pizzas with a blend of fine cheeses: whole-milk mozzarella, imported Grana Padano parmesan, and a Vermont parmesan made by Blythedale Farms: Vermont Mountain Cheese. Our cheeses are carefully selected for their premium flavor and texture.

Once topped, the assembler drops the pizza in the oven. Dropping a bread means carefully placing the raw pizza in the oven, directly on the soapstone floor. The baker tends to the breads in the oven, rotating for even cooking.   When the pizza is baked to 80% finished (par-baked), it is flash frozen, packaged, and shipped to stores around the country.

From our hands to yours, enjoy!

NEWS RELEASE:  AMERICAN FLATBREAD PARTNERS WITH RUSTIC CRUST ON FROZEN PIZZAS