Birrittella's Pizza Dough is perfect for keeping in the freezer or fridge, so you can make pizza at home. Here's how to work with the dough.

How to Work Birrittella’s Pizza Dough

core/paragraph

type

providerNameSlug

responsive

className

core/embed

Appetito&#8217;s studio for sponsored content.

Appetito Studios

Features

Prosecco DOC & Digital Detox: The Art of Slowing Down (With a Glass in Hand)

Michele Sessa is an Italian American home chef raised in upstate NY with a flair for creating new recipes. When she was young, her great grandmother would watch her while her parents worked. She only spoke Italian, and they communicated through the magic of cooking. The duo would bake, garden and even take care of the chickens, which developed Michele’s passion for making people happy through her food. All the women in her family fostered the importance of family, faith and healthy food.
Working in the apparel business for over 25 years in NYC and traveling the world for developing fashion lines, her love of different cuisines grew. Of course, Italian food is near and dear to her heart, but she now develops Greek, Asian, Latin and Mexican recipes for her family and for parties.
Now living in Florida with her husband and extended family, she even teaches her friends her innovative takes on Italian classic dishes. Everyone wants and invitation to her Italian Sunday feasts she makes for 8-14 family members, and everyone gets to pick their favorite dinner for their birthday celebration. Her Mother Louise has finally left NY and is living nearby, and they love cooking and baking together, especially for the traditional holiday meals. She learned everything about being a gracious hostess from her mom, and they even catered a large wedding for 65 guests in their backyard when her cousins came to America from Italy to get married!
Michele’s love for her heritage and family continues to drive her knack for entertaining, decorating and cooking. Instagram is another place where she shares her recipes, and she has a great following for her handle <a href="https://www.instagram.com/michele7533/">@michele7533</a>. Make sure to stop by her page for inspiration and her authentic stories through her eyes and her food! Casa Michele’s kitchen is a special place that you can visit through her page!

Michele Sessa

Pasta with Creamy Locatelli Pumpkin Sauce.

Recipes

How to Make Pumpkin Sauce with Locatelli Pecorino Romano

Prosecco DOC: the Best Friend of U.S.-Made Cuisine

A Whole Year of Prosecco DOC

SUADELA: Italy’s Finest Wines by its Most Respected Winemakers

I am the co-founder and Editor-in-Chief of Appetito magazine. I like Italian food &amp; drink, a lot. I am also an award-winning novelist and a regular contributor to the New York Times. More about my work can be found at <a href="https://andrewcotto.com/">Home &#8211; Andrew Cotto</a>.

Andrew Cotto

Pecorino Romano PDO is the King of Pecorino Cheeses from Europe

About Us

Become a subscriber today to get unlimited access

Thanks for reading!

Register to continue

Appetito

Morgan Hines is a New York City-based contributor for Appetito. She loves learning about and experiencing Italian cuisine and culture. Morgan is a full time reporter at PhocusWire and also contributes to Hotels Above Par, Women&#8217;s Wear Daily, Footwear News, etc. She was previously a full time reporter at USA TODAY and holds degrees from Columbia University and Georgetown University. Follow her on <a href="https://www.instagram.com/morganemhines/">Instagram</a> and <a href="https://www.tiktok.com/@morganemhines?lang=en">TikTok</a> at <a>@MorganEmHines. </a>

Morgan Hines

Sunday Shop

Sunday Shop: Early June Favorites

Appetito Editors

Woman riding a red Vespa near the Colosseum during a guided scooter tour in Rome.

News

Vespa World Days 2026 Tour Offers a New Way to Explore Rome

Anna Harsh has been dancing since she was born, which led her to earn a Master’s degree in Communication from West Virginia University and a Bachelor’s degree in Dance from Slippery Rock University. She is a wife and a teacher who inspires students to be curious. Anna honors her ancestors through writing and performing. Her grandparents immigrated to the United States from Calabria, Italy, in the early 1920s. Anna founded her touring company Allegro Dance Company in 1994.
She is thrilled to introduce her first children&#8217;s book series to young readers to explore the world through the eyes of Alessia, nurturing curiosity and a love for dance.
Visit <a title="http://www.AnnaHarsh.com/" href="http://www.annaharsh.com/">www.AnnaHarsh.com</a> to learn more.

Anna Harsh

The cover of Alessia Discovers a Ladybug.

Where Stories, Dance, and the Fragrance of Tiella Meet

Paola Marocchi is a NYC-based pastry chef who has worked for some of the world&#8217;s most acclaimed chefs and restaurant groups. Her passion for Italian food was ignited from early childhood, growing up in an Argentinian household of Italian background that valued all things homemade and food as the main guest in any celebration. In her free time, she travels all over Italy mingling with locals and sharing in the culture, food, language and love for all things Italian.
Follow Paola on <a href="https://www.instagram.com/paola_marocchi_/">Instagram.</a>

Paola Marocchi

The Union Square Farmer's Market in New York City.

Chef POV: Where I Shop for Ingredients, and You Can, too!

Sarah Campise Hallier is the Associate Editor at Appetito Magazine. She is also a Board Member of Poggioreale in America Inc, a nonprofit committed to preserving the history and cultural heritage of Western Sicilians and their diaspora. Featured in Italy Magazine, The Local IT, la Repubblica, and We the Italians, Sarah enjoys covering everything from cultural identity to the evolving Italian-American food experience. A California girl at heart, when she’s not crafting food, travel and wellness stories, she’s chasing down the best foodie finds on her travels and sharing them at <a title="https://www.instagram.com/foodiesfromca/" href="https://www.instagram.com/forkboundfoodies/" target="_blank" rel="noreferrer noopener">@forkBOUNDfoodies</a>.  Subscribe to her newsletter <a href="https://www.sarahhallier.com/about-1">here</a>.

Sarah Campise Hallier

Fresh handmade stuffed pasta rests on a floured work surface at Piccolo MORINI.

Piccolo MORINI Brings Pasta and Martinis to SOHO in NYC

Allison Tibaldi is a travel and food writer based in New York City. Her passion for all things Italian was jump-started when she lived in Rome and Greve-in-Chianti in Tuscany.
<div>She writes for numerous publications including CNN, Business Insider, Travel Channel, HGTV, Lonely Planet, USA Today 10 Best, USA Today, Shermans Travel, Family Vacationist, Travel Squire, Emirates Open Skies Magazine and Travel Weekly. She is a contributing editor at Family Travel Forum.</div>
<div></div>
<div>Follow Allison on <a style="font-family: var(--wp--custom--typography--font-family--primary);font-size: var(--wp--custom--size--font--large)" href="https://www.instagram.com/gourmetrav/">Instagram.</a></div>

Allison Tibaldi

Assorted Northern Italian pasta dishes served at Barolo Grill in Denver.

How to Work Birrittella’s Pizza Dough

Read More:

Stay in touch

More from Appetito