Tag Archives: baking

OTTO Pizza Dough now available at Whole Foods

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We are excited to announce that OTTO Pizza Dough is now available for purchase at Whole Foods locations throughout New England, New York, and New Jersey!

OTTO Pizza Dough is vegan, and made with organic flour, organic extra virgin olive oil, organic evaporated cane sugar, untreated purified sea salt and yeast — and made from scratch daily.

Our dough is the most important ingredient we work with — it’s the defining foundation of every OTTO pie. In 2016, our Master Baker, Alex Castiello, joined our team and we opened our dough facility in Lynn, Massachusetts — today it’s operated by his team, which includes a fourth generation of baking Castiellos, his sons Jared and Julian.

Through a rigorous process of developing, testing, and sampling, Alex and his team were able to ensure that the texture, crust, and flavor is always of the highest quality and consistent across all locations. We’ve applied that same commitment to perfection to our first retail product. We hope you enjoy it.

Click here to learn more about OTTO Pizza Dough, including an instructional video, nutritional information, and organic certifications. We are looking forward to hearing about (and seeing!) your OTTO At Home pizza creations. Share them with us via Instagram, Facebook, or Twitter!

OTTO featured in ‘Crusts: The Ultimate Baker’s Book’

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OTTO founders Anthony Allen and Mike Keon are featured in Crusts, a brand new, 848-page baking book from Cider Mill Press.

Crusts: The Ultimate Baker’s Book features over 300 recipes from expert bakers around the world, covering breads, croissants, pizzas, pies, and more. The publisher describes the cookbook as “the ultimate resource for every level chef, and is a keystone addition to your cookbook library.”

Written by Barbara Elisi Caracciolo, owner of Spigamadre bakery in Sweden and blogger behind Bread and Companatico, Crusts runs the gamut, featuring: gluten-free, Paleo, vegetarian, and vegan recipes; complete how-to sections on making your own dough, bread, and pizzas with easy-to-follow instructions; helpful tips and techniques from expert bakers and chefs; culinary histories behind your favorite loaves and pastries; an illustrated catalog of more than 100 grains from around the world and throughout time, and much more.

IMG_7097The book features a profile on OTTO, an interview with owners Mike and Anthony, and the recipe for OTTO’s signature ‘Masher’ pie (Mashed Potato, Bacon & Scallion), which has been named one of the best pizzas in America by The Food Network.

It’s an elegant and informative book, packed with a wealth of insight and inspiration. Pick it up at your local independent bookstore, directly from the publisher, or anywhere books are sold.