Who are you?
I'm Corrie Strandjord, a home taught family chef and sourdough bread baker. I live in the Central District and bake out of Dino's on Capitol Hill. I run the business with my husband, operations nerd and calm, deliberate driver Eric Anderson.
Why frozen pizza?
DiGionro famously brags that you could confuse their pizza with delivery. We invite you to compare our Best Ever Frozen Pizza to not only other frozen pizzas or delivery options, but any restaurant pie. It’s just that good.
What makes this pizza taste so much better than other frozen pies?
National brands have 2+ steps between manufacture and your oven, usually the grocery store and a frozen distributor at minimum. The manufacturer needs to sell a low cost product to the distributor who marks it up and sells it to the grocery store who marks it up and sells it to you. This necessitates a process that is fast, reliable, and cheap to absorb those markups. While planning our operation I researched one famous operator who boasted about how many pizzas they could make in a minute. With all respect, good pizza takes more than a minute to make.
I first started selling to a few friends who requested to get in on this frozen pizza marvel. After some number crunching I figured out that if sold directly to customers, skipping the go-betweens and mark-ups, we could give each pizza the care and attention necessary to get these results. I had a theory that, if you designed a business to work this way from the ground up, you could have a small-scale neighborhood frozen pizza business.
So that’s what I did.
Our pizza is made by hand, one at a time, cooked in a proper brick pizza oven (thank you Dinos!). The only machine involved is a little Hobart (lovingly dubbed Hobi-wan Kenobi) for the initial mix. The sourdough process is not easily systematized - proofing times are chaotic due to changes in the ambient temperature and how peak the leavening culture is day-to-day. A human being is required at every step - you really have to “know” the dough to get great results. That’s why we proudly make each pizza by hand; nothing makes me happier than knowing scores of people are eating a delicious, satisfying meal that we made and brought to their home.
I jokingly call this pizza “bread-forward.” Not because it’s unbalanced but because you’ll be saying “damn that crust is good” after your first slice. Not quite New York style (too small and proof-y), not quite Neapolitan (too much structure and chew), and did we mention it uses fresh-milled wheat berries for a nuanced, nutty, craveable sourdough without even a pinch of commercial yeast? It is marvelous.
We use the best ingredients you’ll find in the best pizzerias in town: Grande cheese, Alta Cucina tomatoes, Uli’s sausage, Ezzo pepperoni, and so on. There are other components that we prefer to make ourselves like our homemade ricotta and lacto-fermented giardinera.