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Who are you?

I'm Corrie Strandjord, a home taught family chef and sourdough bread baker. I live in the Central District and run the business with my husband, operations nerd and calm, deliberate driver Eric Anderson. We work with a fantastic (and growing!) crew of pizza makers and operations folks, shoot me an email if you want to join us!

Why frozen pizza?

To be honest, I never set out to develop a frozen pizza. I stumbled onto it in 2019 when I was sorting out how to treat my Good Luck Dinner families to homemade sourdough pizza. I considered prepping dough and ingredients for my clients, but it would require way too much effort and technical know-how to execute.  

I decided to borrow a technique I use making pan pizzas: par-baking. I top the pizza with sauce, then bake it on a screaming hot oven *just* enough so that the pizza takes its final shape, I get good color on the bottom, and the dough is cooked through. Then I add the remaining toppings, flash freeze itand package it up. 

As a home baker, I’ve come to find the freezer is my best friend. While the fridge accelerates staling, the freezer preserves breads *beautifully*. So, with my clients’ pizza conundrum, I turned to this almost-magical tool for preserving a par-cooked pie. I got to work tweaking every step of the process from fermentation and shaping to the final bake to get the same results from frozen as baked fresh.

DiGiorno 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, well-crafted pizza takes more than a minute to make.

I first started selling to a few friends to satisfy their cravings. 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 shaped and launched by hand and cooked in a proper deck oven (a Pizzamaster, if any of you reading are pizza dorks like us). The sourdough process is not easily systematized. A human being is required at every step from mixing dough to delivery, and nothing makes me happier than knowing thousands 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, Palouse Brand wheat berries, Ezzo pepperoni, and so on. There are other components that we prefer to make ourselves.

Other Questions?

Just shoot me an email or an Instagram DM. I love chatting with people about pizza and bread!